Crispy New Potatoes

Crispy New Potatoes

This is a quick and easy side dish to put with most any main, meat dish. To stay within Diet Level 5, I recommend any sugar-free dressing for dipping. Tessemae’s is a great brand, but there are many to choose from at HEB, Whole Foods, WalMart, etc.

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Crispy New Potatoes
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Prep Time 15 Minutes
Cook Time 35 Minutes
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Ingredients
Prep Time 15 Minutes
Cook Time 35 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat oven to 400°F.
  2. In a small bowl mix together the oil, dill, parsley, garlic powder,
  3. onion powder, salt and pepper.
  4. Pour seasoned oil into 9x13-inch baking dish. Oil should cover the bottom of the entire dish.
  5. Place potato halves in seasoned oil, cut side down. Brush the tops of the potatoes with the seasoned that has pooled between the potatoes halves. Top with a sprinkle of additional salt.
  6. Bake for 30-35 minutes until potatoes reach desired degree of crispiness. Bottoms should be nice and golden brown and crisp.
Recipe Notes

 

Smashed Potatoes

Smashed Potatoes

These smashed and roasted new potatoes aren’t a super-fast dish to make since they take a while to bake, but they’re so, so good that I recommend you make a double batch and simply re-heat them in an oven or toaster oven to enjoy for a few meals!

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Smashed Potatoes
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Prep Time 10 Minutes
Cook Time 45 Minutes
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Ingredients
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Bring a pot of water to a boil, then boil the potatoes for 15 minutes, until fork tender. Remove from heat and drain the potatoes.
  3. While the potatoes boil, slice the onion and smash and roughly chop the garlic, toss them in a large mixing bowl with 3 tbsp each butter or ghee and extra virgin olive oil. Season with plenty of salt and pepper and the dried oregano or any other seasoning you like.
  4. When the potatoes are boiled, place them on a rimmed baking sheet, then smash each one flat with either a fork or a mallet. Toss the onion mixture in with the potatoes, then spread it out evenly on the sheet.
  5. Roast for about 30 minutes or until brown and crispy.
Potato Casserole Lasagna

Potato Casserole Lasagna

This  is a very hearty dish and a Fueled for GOD Challenge friendly version of “lasagna.” (The potatoes serve as your “noodles.”)

It is a great lunch, since it has everything in one dish. Also, would be awesome to bring to a potluck invite!

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Potato Casserole Lasagna
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Prep Time 25 Minutes
Cook Time 60 Minutes
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Prep Time 25 Minutes
Cook Time 60 Minutes
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Instructions
  1. Preheat oven to 375°F. Lightly oil a 9" x 9" baking dish. Set aside.
  2. In a large skillet, brown the ground sausage, draining off any excess liquids and fat. Add the marinara sauce and stir well to combine.
  3. Peel the potatoes, if desired. Use a food processor with slicing blade attachment, or carefully use a mandolin to thinly slice the potatoes.
  4. Add 1/3 of the sauce to the bottom of the 9" x 9" baking dish. Layer with potato slices in a single layer, with the edges slightly overlapping.
  5. Sprinkle the potatoes with a little sea salt, dried parsley and garlic powder.
  6. Repeat these steps (sauce, potatoes, seasonings) to form a total of three layers, making sure to sprinkle the potatoes with seasonings for each of the three layers.
  7. Lightly brush olive oil evenly across the top layer of potato slices. Lightly sprinkle with sea salt, dried parsley and garlic powder.
  8. Bake uncovered for about 55-65 minutes, or until the potatoes are golden brown on top and are tender when pierced with fork.
  9. Allow to rest for about 10 minutes before serving.
Recipe Notes

Go to FUELED FOR GOD APPROVED page on this site for Marinara Sauce suggestion.

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