Ingredients:

For the steak bites:

• 1 pound sirloin steak, cut into cubes
• 2 tablespoons garlic, minced
• 4 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• For the smashed potatoes:
• 1 pound baby potatoes
• 1 cup cheddar cheese, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Directions:

For the potatoes:

1. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly.
2. Place potatoes on the griddle, smash them lightly with a spatula, then drizzle with olive oil and season with salt and pepper.
3. Cook until golden and crispy, about 10 minutes on each side.
4. Sprinkle with cheddar cheese and cook until melted.
5. For the steak bites:
6. Heat the griddle over high heat and add butter.
7. Once the butter is melted and foamy, add the garlic and sauté until fragrant, about 1 minute.
8. Add the steak bites, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.
9. Remove from heat and garnish with chopped parsley.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 600 kcal | Servings: 4 servings

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and cubed
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley, for garnish (optional)

Directions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the diced onion and minced garlic to the pot and cook until softened, about 2-3 minutes.
4. Pour in the beef broth and water, and bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 1 hour.
6. After 1 hour, add the sliced carrots, cubed potatoes, bay leaves, and dried thyme to the pot.
7. Season with salt and pepper to taste.
8. Cover and continue to simmer for an additional 30-40 minutes, or until the beef is tender and the vegetables are cooked through.
9. Discard the bay leaves and adjust seasoning if necessary.
10. Serve the beef stew hot, garnished with chopped fresh parsley if desired.

Prep Time: 15 minutes | Cooking Time: 1 hour 40 minutes | Total Time: 1 hour 55 minutes

Ingredients:

• 1.5kg (3.3 lbs) baby potatoes
• 60ml (1/4 cup) olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh rosemary, finely chopped
• 2 cloves garlic, minced

Directions:

1. Preheat your oven to 220°C (430°F).
2. Boil the potatoes in a large pot of salted water for about 25-30 minutes until they are completely tender.
3. Drain the potatoes and let them cool slightly. Once cool enough to handle, place them on a baking sheet.
4. Use a potato masher or the bottom of a glass to gently smash each potato to about a 1.5cm (half an inch) thickness.
5. Drizzle the olive oil evenly over the potatoes, and then sprinkle with salt, pepper, chopped rosemary, and minced garlic.
6. Bake in the preheated oven for 25-30 minutes, or until they are golden and crispy.

Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 65 minutes
Kcal: 200 kcal per serving | Servings: 6 servings

Ingredients

• 3 large potatoes
• olive oil + salt pepper, garlic powder, paprika, and dried parsley (for potatoes)
• 2 Steaks – I used 10 ounce strip steaks
• Olive Oil
• Salt pepper, & garlic powder
• Steak Seasoning I like using Kinder’s Prime Steak Seasoning
• 4 TBSP of butter
• 1 tsp of minced garlic
• 1 tsp of dried parsley

Instructions

1. Wash your potatoes and cut up into small cubes
2. Toss them in olive oil, salt, pepper, garlic, paprika, and dried parsley (I don’t use exact measurements for this part)
3. Cook your potatoes in the air fryer at 400 degrees for about 20 minutes shaking them around at least a couple times while they cook
4. Once the potatoes are cooking, cut your steak into about 1 inch cubes
5. Coat the steak bites in olive oil and salt, pepper, garlic powder, and steak seasoning
6. Once the potatoes are cooked set them aside
7. Cook steak bites in the air fryer at 400 degrees for about 7 minutes (this got mine about medium)
8. Melt your butter and stir in minced garlic and dried parsley
9. Pour the garlic butter over steak bites and serve over the crispy potatoes

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 2 cups shredded sharp cheddar cheese
• Fresh thyme or parsley for garnish

Directions:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. In a medium saucepan, melt the butter over medium heat.
4. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Sprinkle the flour over the melted butter and garlic, whisking continuously to create a smooth roux.
6. Gradually pour in the warmed milk and heavy cream, whisking constantly to avoid lumps.
7. Continue to cook the sauce until it thickens, usually 5-7 minutes.
8. Season the sauce with salt, black pepper, and ground nutmeg (if using).
9. Adjust seasoning to taste.
10. Remove the saucepan from the heat and stir in 1 1/2 cups of shredded cheddar cheese until fully melted.
11. Arrange a layer of thinly sliced potatoes in the prepared baking dish, slightly overlapping.
12. Pour a portion of the cheese sauce over the potatoes, ensuring even coverage.
13. Repeat the layers until all potatoes and sauce are used, finishing with a layer of sauce on top.
14. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top layer.

For Baking:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
2. Remove the foil and bake for an additional 20-25 minutes or until the top is golden brown, and the potatoes are fork-tender.
3. Let the Scalloped Potatoes rest for 10 minutes before serving.
4. Garnish with fresh thyme or parsley before serving.

Prep Time: 20 minutes | Baking Time: 65-70 minutes | Total Time: 1 hour 30 minutes | Servings: 8

Tips:

Use a mandoline slicer for uniformly thin potato slices.
Experiment with different cheese varieties for added flavor.

When using potatoes for a recipe, make sure you have the right potato for the best results.

Ingredients:

• 1 kg potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup milk
• Salt and pepper to taste
• Optional: Chopped chives or parsley for garnish

Instructions:

1. Place the potatoes in a large pot and cover with cold water.
2. Add a pinch of salt and bring to a boil.
3. Reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
4. Drain the potatoes and return them to the pot.
5. Add butter and mash the potatoes until smooth and creamy.
6. Gradually add milk while continuing to mash, until you achieve your desired consistency.
7. Season with salt and pepper to taste.
8. Garnish with chopped chives or parsley if desired.
9. Serve warm.

A family favorite all year long. We prefer Yukon gold potatoes, as they are very creamy. I have used Russet potatoes and they turn out crispier.
The potatoes. You can use either Yukon gold or russet potatoes. The Yukons will cook up super creamy and buttery; the russets will be extra light and fluffy. And peeling is entirely optional — I actually prefer to leave them unpeeled, not only because it saves me a step, but also because I like the extra texture the skin provides.
The broth: Opt for either low-sodium chicken or veggie broth. You can’t go wrong with either.
The herbs: While this recipe calls for rosemary, you can use any combination of fresh hearty herbs, such as thyme, sage, or oregano.

Serves 4 to 6

Ingredients

• 4 cloves garlic
• 2 tablespoons unsalted butter (use non dairy substitute, margarine, chicken fat )
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds uniformly-sized Yukon gold or russet potatoes (4 to 5 medium)
• 2 to 3 sprigs fresh rosemary, thyme, oregano.
  Use what you like. Only have dried herbs?, sprinkle on top.
• 1 cup low-sodium vegetable or chicken broth

Equipment

• Cutting board and chef’s knife
• Large microwave-safe bowl
• Measuring cups and spoons
• Vegetable peeler
• 9×13-inch rimmed baking sheet (quarter sheet pan) or other metal baking pan

Instructions

1. Arrange a rack in the middle of the oven
2. Heat the oven to 450°F or 350°F (takes longer at lower temperatures)!
3. Peel and smash 4 garlic cloves.
4. Melt the butter or substitute.
5. Place 2 tablespoons unsalted butter/substitute in a large microwave-safe bowl.
6. Microwave the butter/substitute in 3 to 4 (10-second) intervals, stirring between each, until just melted.
7. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine.
8. Prepare the potatoes and aromatics.
   Peel 2 pounds Yukon gold or russet potatoes, if desired.
   Trim the rounded ends slightly, then cut the potatoes crosswise into 1-inch thick rounds.
9. If using, strip the leaves off 2 to 3 fresh rosemary sprigs and coarsely chop until you get 1 Tablespoon.
10. Add the potatoes and rosemary to the butter and toss well to coat.
11. Arrange on a baking sheet.
12. Transfer the potatoes cut-side up to a rimmed 9×13-inch metal baking pan (avoid glass as it could shatter) or baking sheet (quarter sheet pan) and arrange in a single layer.
13. Drizzle any remaining butter substitute mixtures over the potatoes.
14. Roast the potatoes.
    Roast until the potatoes easily release from the pan with tongs and the bottoms are beginning to turn golden brown, about 15 minutes.
15. Flip the rounds and roast until the bottoms and tops are deep golden brown, about 15 minutes more.
16. Remove the pan from the oven.
17. Add the broth and finish cooking the potatoes.
    Carefully pour 1 cup vegetable or chicken broth into the pan and add the garlic cloves.
18. Roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

Recipe Notes

Herb options:
You can use any combination of fresh hearty herbs, such as thyme, sage, or oregano instead of the rosemary.
Storage:
Leftovers can be refrigerated in an airtight container for up to 5 days.

1. 6 gekookte aartappels
2. Halveer sodra sag
3. Hol uit
4. Meng eenkant die aartappels wat jy uitgeskep het met n bakkie sourcream en chives dip en biki sout en peper.
5. Braai pakkie gesnipperde bacon so 4 gerookte kaasworsies gesnipper en n ui gekap saam meng met aartappel mengsel en skep in uitgeholde aartappels strooi lekker kaas oor en grill tot goedbruin!

Stuffed Potatoes

1. 6 boiled potatoes
2. Cut it in half as soon as possible
3. Hollow out
4. Mix aside the potatoes that you created with a bowl of sour cream and chives dip and a little salt and pepper.
5. Barbecue packet of shredded bacon, chopped 4 smoked cheese sausages and chopped an onion, mix with potato mixture and dish in peeled potatoes, sprinkle nice cheese over and grill until well browned!

• 750ml Kookolie
• 750ml koue water
• 8 tot 12 Medium grootte aartappels geskil en halfeer.

1. Plaas koue olie en koue water bymekaar in pot.
2. Voeg die aartappels by en plaas deksel op.
3. Plaas op stoofplaat op hoogste stelling.
4. Kook vir sowat 45 minute.
5. Verwyder deksel en braai vir nog sowat 15 minute.
6. Op hierdie stadium het al die water reeds verdamp.
7. MOET NOOIT ROER NIE.
8. Verwyder uit olie en besprinkel met Flippen Lekka Spice.
9. Die aartappels sal vir ten minste nog ‘n uur lank “crispy” bly.
10. Moenie bang wees dat die storie sal vlamvat nie.
11. Slegs wanneer jy koue water by warm olie gooi sal dit brandslaan.

Flippen Lekka Fried Potatoes

• 750ml of cocoa oil
• 750 ml of cold water
• 8 to 12 Medium sized potatoes peeled and halved.

1. Place cold oil and cold water together in pot.
2. Add the potatoes and place the lid on.
3. Place on stove top at highest position.
4. Cook for about 45 minutes.
5. Remove lid and grill for about 15 more minutes.
6. At this point all the water has already evaporated.
7. DON’T EVER STIR.
8. Remove from oil and sprinkle with Flippen Lekka Spice.
9. The potatoes will stay “crispy” for at least another hour.
10. Don’t be afraid that the dish will catch fire.
11. Only when you add cold water to hot oil will it catch fire.