When you have an exciting main dish and you just want a basic side dish, check out one of these recipes! For more side dishes, check out the grains
and the vegetables and fruit
Prep: 5 minutes Cook: 10-60 minutes Total: 15-65 minutes
Needed Equipment: rimmed baking sheet (optional)
Basic baked potato, cooked in either the oven or the microwave
Bake: Thoroughly clean the outside of the potatoes and dry. Poke holes all over the potatoes with a fork. Place them in a bowl and spread oil over them, and sprinkle with salt. Place them in a 350F oven directly on a rack in the middle of the oven; place a rimmed baking sheet underneath to catch anything that drips. Let cook for 45-60 minutes until the skin is crispy, and the flesh inside feels cooked.
Microwave: Thoroughly wash, dry, and poke holes in the potato as above. Cook the potatoes on high, 3 at a time, for 8-10 minutes.
Grill: Thoroughly wash, dry, poke holes in the potato, and add oil and salt as above. Wrap each potato in two pieces of heavy-duty aluminum foil, making sure the potato is completely covered. Place on a medium-hot grill for 30-45 minutes until soft. You can remove the aluminum foil and cook directly on the grill for the last 5 minutes to brown the skin if desired.
Garlic Mashed Potatoes (Dairy-Free)
Prep: 10 minutes Cook: 30 minutes Total: 40 minutes
Needed Equipment: Saucepan
Creamy mashed potatoes without the dairy! The mashed potato recipe is adapted from the Vegan Mashed Potatoes
recipe at The Blender Girl.
-Peel and cut potatoes into large chunks
Cover the potatoes with water, bring to a boil, reduce heat to medium and boil for 20-30 minutes until very tender. Drain the potatoes.
Return the potatoes to the dry saucepan and put back on medium heat. Cook the potatoes, stirring often to dry them out a bit (2-3 minutes). Add the remaining ingredients and continuing stirring until the potatoes are mashed. ou may need to add additional oil if it is not turning out creamy enough. If they are not mashing enough, use a potato masher or ricer to finish mashing them.
MAKE IT YOUR OWN
Prep: 0 minutes Inactive Cook: 0-8 hours Cook: 0-60 minutes Total: 5-65 minutes
Needed Equipment: Slow cooker or baking sheet
1 sweet potato
Dash salt and pepper
Bake: Wash the sweet potatoes thoroughly. Poke the potatoes all over with a fork. On a rimmed, foil-lined baking sheet, bake at 400F for 45-60 minutes until tender. Serve with salt and pepper.
Slow Cook: Wash the sweet potatoes thoroughly. Put them into the slow cooker (stack if you need to). Cook on low for 6-8 hours or on high for 3-4 hours. To keep the potatoes from splitting, you can rotate the potatoes part-way through the cooking. Serve with salt and pepper.
Microwave: Wash the sweet potatoes thoroughly. Poke each potato several times with a fork. Microwave 7-9 minutes until they squish easily to the touch. Serve with salt and pepper.
Sweet Potato Fries
Prep: 20 minutes Cook: 25 minutes Total: 45 minutes
Needed Equipment: Baking sheet
-Cut sweet potatoes according to directions – use a large, sharp knife for this. You can do this ahead of time and store in a sealed container in the refrigerator for up to 3 days covered with a wet paper towel.
Toss the ingredients in the bowl until well combined. Put on a greased baking sheet and bake at 425F for about 25 minutes until lightly browned.
MAKE IT YOUR OWN:
Substitute 1 lb rutabaga, turnips, parsnips, or cauliflower (cut into florets) for the sweet potatoes