So, right now I am like swimming in potatoes. I get this box every week from Full Circle, a company that works with local NW farms and delivers fresh, organic, sustainable produce to your home. There is always a window of time to customize your box until a couple days before delivery, but the last few weeks I've been lazy (or busy?) and haven't. Red potatoes, yellow finn potatoes, purple potatoes...you name it, I got it. I really love the Full Circle service and how it sends you what's local and in-season (I am totally not getting paid for this plug, FYI). And I also hate wasting food. So, I spent a lot of time the last several weeks experimenting with different potato sides. I decided to try things other than the go-to potato preparations, i.e. mashed potatoes. Here's what I came up with: four slightly less conventional recipes for potato sides.
Each potato recipe takes less than 28 minutes to make. With each potato side below, we suggest some Platein28 meals that would pair well. And with each potato side, you'll find a kid approval meter (basically what my and my sister's kids thought of these recipes). This is a rating from a 3yo, 4yo, 5yo, and 6yo 🙂 Happy potato-ing! 🥔❤️🥔
By the way, if your kids want to help, we absolutely love these tools for cutting potatoes: Joie choppers and Curious Chef knives. The choppers make a wavy cut, which the kids like. And the knives come in three different sizes, which is great for different ages.
1. Potato, Kale & Pancetta Mash
Potato, Kale & Pancetta Mash
Ingredients
- 3 small/medium red potatoes
- 3 small/medium yukon gold potatoes
- water
- 2 Tablespoon olive oil
- 1 ½ Tablespoon green onions chopped
- 2 cloves garlic minced
- 4 ounce pancetta chopped
- 1 bunch kale (or less) finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 Tablespoon butter
- ¼ cup milk or cream
Instructions
- Cut potatoes into small wedges (the smaller, the faster they'll cook), place into a bowl, and fill bowl halfway with water. Microwave for 6 minutes. Mix the potatoes. Then microwave another 6 minutes. A fork should slide easily into a potato wedge when done. Add microwave time if needed. Then strain.
- Meanwhile, heat olive oil in a pan on low/medium heat. Once heated, add green onions, garlic, and pancetta to the pan. Cook for 5 minutes.
- Then add kale & salt/pepper to pan. Cook for 3-5 minutes, until kale cooks down.
- Place potatoes in a large bowl, add butter and milk, and mash. Add the contents of the pan and mix everything together.
Notes
Nutrition
*Percent Daily Values are based on a 2000 calorie diet. While we are not certified nutritionists, we work with a WordPress-integrated nutrition API to calculate our recipes' ingredient values.
Kid Approval Meter: 3 👍🏼1 👎🏼
Pair with: Old Fashioned Sloppy Joes
Notes: This dish is also excellent with sweet potatoes. My sister made the dish with sweet potatoes because her husband prefers them, and they loved the sweet/salty combo. Also note that your microwaving time will likely vary depending on the microwave's power, the type of potatoes and the thickness of the cut.
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2. Three Potato Salad with Roasted Red Peppers & Olives
Three Potato Salad with Roasted Red Peppers & Olives
Ingredients
- 9 small potatoes (almost any kind will work, but I would not recommend russet)
- water
- ¾ teaspoon salt
- ⅓ cup pumpkin seeds
- 12-16 ounce jar of roasted red peppers (sliced or chopped)
- ½ cup castelvetrano olives (pitted & sliced)
- 1-1 ½ Tablespoon olive oil
- 1 teaspoon fresh dill
- 1 teaspoon olive juice
- ¼ teaspoon black pepper
Instructions
- Cut potatoes into quarter wedges, place in a bowl and fill halfway with water. Add ¼ teaspoon of the salt to the water. Microwave for 6 minutes. Mix the potatoes. Then microwave another 6 minutes. A fork should slide easily into a potato wedge when done, but note that you don't want these potatoes too soft. Then strain.
- While potatoes are microwaving, heat a pan on medium. Add pumpkin seeds and toast for 3 minutes, stirring occasionally. Set aside.
- Place potatoes, pumpkin seeds, peppers, olives, olive oil, dill, olive juice, the remaining salt (½ teaspoon) & black pepper in large bowl and toss.
Notes
Nutrition
*Percent Daily Values are based on a 2000 calorie diet. While we are not certified nutritionists, we work with a WordPress-integrated nutrition API to calculate our recipes' ingredient values.
Kid Approval Meter: 2 👍🏼2 👎🏼
Pair with: Crispy Tomato, Pesto & Mozzarella Panini OR Pork Milanese with Lemon Arugula Salad
Notes: While both my kids liked this side dish, my son would only eat it without the red peppers. Feel free to separate out any of the ingredients according to your kids' tastes. Also note that your microwaving time will likely vary depending on the microwave's power, the type of potatoes and the thickness of the cut.
3. Garlic Roasted Potatoes & Carrots
Garlic Roasted Potatoes & Carrots
Ingredients
- 6 small potatoes (any kind really, except russet)
- 4 carrots
- 2 cloves garlic (chopped)
- 2 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat oven to 450. Cut potatoes into wedges and slice carrots into rounds. [My sister peels her carrots, but I don't. It's totally your call]. Place potatoes, carrots and garlic in a rimmed baking sheet or 9x13" pan. Drizzle olive oil and sprinkle salt/pepper on top. Mix everything together so veggies are evenly coated with oil and spices. Bake for 20 mins, flipping veggies over halfway through if you like.
Notes
*Percent Daily Values are based on a 2000 calorie diet. While we are not certified nutritionists, we work with a WordPress-integrated nutrition API to calculate our recipes' ingredient values.
Kid Approval Meter: 3 👍🏼1 👎🏼
Pair with: Skillet Pork Chop with Crispy Green Bean Fries OR Pork Milanese with Lemon Arugula Salad
Notes: It's so easy to change up the veggies in this recipe. Good alternatives: broccoli, brussels sprouts, cauliflower, bell peppers, zucchini.
4. Shake & Bake Parmesan Sweet Potato Fries
Shake & Bake Parmesan Sweet Potato Fries
Ingredients
- cooking spray
- 1 large sweet potato (or 2 medium)
- 2 teaspoon olive oil
- ½ cup parmesan cheese (finely grated)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon parsley
- ½ teaspoon cumin
- ½ teaspoon chili powder
Instructions
- Heat oven to 450. Coat a standard, 18x13" baking sheet with cooking spray. Set aside.
- Peel sweet potato and cut into french-fry-sized strips. Basically, cut the potato length-wise into thin slices. The thinner the strips, the faster they'll bake.
- Place potatoes in a gallon Ziplok bag. Add olive oil, cheese and all the spices. Seal the bag and shake it, baby!
- Once the potatoes are evenly coated, place on baking sheet and try not to overlap. Bake in oven for 20 mins. If they're browning nicely, feel free to flip the fries over halfway.
Notes
*Percent Daily Values are based on a 2000 calorie diet. While we are not certified nutritionists, we work with a WordPress-integrated nutrition API to calculate our recipes' ingredient values.
Kid Approval Meter: 3 👍🏼1 👎🏼
Pair with: Old Fashioned Sloppy Joes OR Crispy Tomato, Pesto & Mozzarella Panini
Notes: Making this recipe in under 28 mins all depends on how fast you can peel/cut the sweet potato. Every other part of the recipe is easy and fast.
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