Thanksgiving is my favorite holiday. Between the delicious food and spending time with friends and family who we are truly thankful for, it’s hard to beat. I’m sharing this Roasted Garlic Cauliflower Mashed Potatoes over on the Healthy Aperture blog today. Plus, I’m chatting about taking away the stress around holiday eating and ways to incorporate balance.
E-mail them to [email protected], Then head on over to Chef Julie RD on Facebook, Wednesday, November 22nd at 10:30 am EST where I will be answering everyone’s questions live!
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Who doesn’t like cheesy potatoes? Add these Everything Bagel Hasselback Potatoes as a side dish for dinner tonight. Confession: I am obsessed with Cabot’s everything bagel cheddar cheese. Then Trader Joe’s came out with an everything but the bagel sesame seasoning blend. It’s like everything bagel heaven (without the bagel). Before this recipe, I’ve never actually made hasselback potatoes before, but I saw a version on one of Buzzfeed’s Tasty videos and with my new everything bagel goodies I knew it would be a perfect pair.
4 oz. Everything Bagel Cabot Cheddar Cheese, sliced thin
1 tablespoon Trader Joe’s Everything but the Bagel Sesame Seasoning Blend
1/4 cup plain yogurt (I used Siggi’s)
(optional) chives, to garnish
Instructions
Heat the oven to 425°F. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry.
Cut slits in the potatoes, leaving the bottom intact. (Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato)
Place the potatoes in a baking dish. Brush the potatoes with olive oil, including the bottoms. Sprinkle with salt and pepper.
Bake 30 minutes, then brush with olive oil again, making sure some of the olive oil drips down into the space between the slices.
Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and potatoes are fork tender.
Remove from oven and carefully place slices of cheddar in between the slits. Bake for another 5 minutes until cheese has melted.
Remove from oven and add Everything but the Bagel Sesame Seasoning Blend, a dollop of yogurt, and chives. Serve warm
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Disclosure: this is not a sponsored post. I am, however, a part of Cabot’s Cheeseboard and receive samples of their products on a quarterly basis.
This post may contain affiliate links. Read my privacy policy.
These Garlic Parmesan Smashed Potatoes are a healthy twist of a cross between baked potatoes and french fries – crispy on the outside and fluffy and tender on the inside.
Hear those crickets? I haven’t made a recipe in over a week. I am finally back in action after being sick for a few days. I’ve thought of so many recipe ideas, but I didn’t have the energy or appetite to cook this week.
When did potatoes get such a bad reputation? I’m so tired of hearing, “they are too starchy” or “potatoes have too many carbs”. Potatoes are rich in B-complex vitamins, which help your body form blood cells and make energy from the protein, carbohydrates and fat from the food you eat. Additionally, potatoes are a great source of vitamin C, magnesium, phosphorus, and potassium.
I love these smashed potatoes because they are a cross between baked potatoes and french fries – soft and fluffy on the inside and crispy on the outside. When I reheated them again for leftovers, they got even crispier, amazingggg.
Preheat oven to 450 degrees F. Coat a large baking sheet with nonstick spray. Set aside.
Bring a large pot of water to a boil. Cook the potatoes until fork tender, about 15-20 minutes. Drain and pat dry.
As potatoes are cooking, in a small bowl, combine olive oil, garlic, parmesan cheese, dried rosemary, salt and pepper.
Place potatoes onto the prepared baking sheet. Using a back of a fork, carefully smash the potatoes until flattened but still in one piece. Top each smashed potato with garlic parmesan mixture.
Place into oven and bake for 18-20 minutes, or until golden brown and edges are crispy.
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