![- 2 pounds baby potatoes, halved - 4 cloves of garlic, finely minced - 3 tablespoons extra virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - Fresh parsley, chopped (for garnish) Choosing the right type of potatoes: I recommend using baby potatoes. They are small, tender, and cook evenly. You can also use Yukon Gold or red potatoes for a nice texture. Fresh versus dried herbs: Fresh herbs bring bright flavors, but dried herbs are great too. For this recipe, feel free to use either. If you use fresh, double the amount for a richer taste. Importance of quality olive oil: Always go for high-quality extra virgin olive oil. It adds a lovely flavor and helps the potatoes crisp up nicely. The oil should be fresh and fruity. This is key to achieving that perfect roasted taste. For the full recipe, you can find it detailed above. - Preheat your oven to 425°F (220°C). This heat helps create crispy edges. - Rinse the baby potatoes under cold water. Halve each potato for even cooking. - In a big bowl, add the halved potatoes, minced garlic, and olive oil. - Sprinkle in the thyme, rosemary, smoked paprika, salt, and pepper. - Use your hands to mix well. Coat each potato evenly with the tasty mix. - Spread the coated potatoes on a baking sheet in a single layer. - Leave some space between them for air to flow. This helps them get crispy. - Place the baking sheet in the oven. Roast the potatoes for 25-30 minutes. - Flip them halfway through. This ensures they brown nicely on all sides. - Once golden and crispy, take them out. They should be soft inside and crunchy outside. Enjoy these garlic herb roasted potatoes as a perfect side dish or snack. For the full recipe, check out the section above. Choose the right potatoes for roasting. I suggest using baby potatoes for their small size and tender skin. They cook evenly and give a great texture. Red or Yukon Gold potatoes are also excellent choices. These varieties have a creamy inside and crisp skin. To avoid mushy potatoes, do not overcook them. Make sure they are firm when poked with a fork. To make these potatoes even tastier, consider adding extra seasonings. Lemon zest gives a bright note. Grated parmesan adds a savory touch. You can also mix in some chili flakes for heat. Adjust the seasoning to your taste. Start with the suggested amounts, then taste and add more if needed. For crispy potatoes, follow some key techniques. First, make sure to preheat your oven well. A hot oven helps achieve that golden crust. Spread the potatoes out on the baking sheet. Leave space between each one. This allows the hot air to circulate and crisp them up. Flip the potatoes halfway through cooking for even browning. Enjoy these garlic herb roasted potatoes as a great side dish with any meal. For the full recipe, click [Full Recipe]. {{image_4}} You can play with herbs in this recipe. Try using fresh basil, oregano, or dill instead of thyme and rosemary. Each herb brings its own flavor. You can also mix herbs for a deeper taste. For a fun twist, add a pinch of cumin or curry powder for fusion flavors. These spices give a unique spin to your potatoes. You can make your dish even better by adding other veggies. Carrots and bell peppers work well. Just chop them into bite-sized pieces. Mix them with the potatoes and adjust the cooking time. If you add softer vegetables, check them earlier to avoid mushiness. This way, everything cooks evenly and tastes great. This recipe is already vegan and gluten-free. You can serve it with a side of hummus or a fresh salad for a full meal. If you want a creamy dip, try a vegan yogurt sauce. It complements the crispy potatoes well. This keeps your meal tasty and meets dietary needs. To store leftovers, let the roasted potatoes cool. Place them in an airtight container. This helps keep them fresh. Glass or plastic containers work well. Make sure to seal them tightly. You can reheat garlic herb roasted potatoes in three ways: oven, microwave, or skillet. - Oven: Preheat your oven to 375°F (190°C). Spread the potatoes on a baking sheet. Heat for about 10-15 minutes until warm and crispy. - Microwave: Place the potatoes on a microwave-safe plate. Heat in 30-second intervals. Check often to avoid overcooking. - Skillet: Heat a little olive oil in a skillet over medium heat. Add the potatoes and cook for about 5-7 minutes. Stir to get all sides crispy. To keep the flavor and texture, avoid microwaving for too long. Garlic herb roasted potatoes last about 3-5 days in the fridge. Store in an airtight container to maintain freshness. Watch for signs of spoilage. If you see mold or smell an off odor, it’s time to toss them. Always trust your senses! To get that perfect crunch, follow these tips: - Choose small potatoes. Baby potatoes roast better and cook evenly. - Cut them in half for more surface area. This helps them crisp up. - Use enough oil. The oil helps the potatoes brown and adds flavor. - Spread them out on the baking sheet. Leave space between each potato for airflow. - Flip them halfway. This ensures they brown on all sides. - Roast at high heat, like 425°F (220°C). The hot air makes them crispy. Yes, you can prep these potatoes ahead of time. Here’s how: - Wash and cut the potatoes. Store them in cold water to prevent browning. - Mix the oil and seasonings. Keep them separate until you’re ready to cook. - You can toss the potatoes in oil and herbs a few hours before roasting. - Store them in the fridge. Just remember to bring them back to room temp before cooking. These potatoes pair well with many dishes. Here are some great ideas: - Serve them alongside grilled meats like chicken or steak. - They go well with roasted vegetables for a colorful plate. - Add a zesty salad to balance the flavors. - Enjoy them as a snack with a dip. They are tasty on their own! For the full recipe, check out the [Full Recipe]. In this post, we explored how to make garlic herb roasted potatoes. We covered the best ingredients, cooking methods, and tips for great flavor and texture. Remember, choosing quality potatoes and fresh herbs makes a big difference. You can add your twist with various seasonings or vegetables. Proper storage ensures your leftovers stay fresh. Follow these steps, and you’ll enjoy a tasty dish every time. Happy cooking!](https://spoonfulsavory.com/wp-content/uploads/2025/05/0393e1c3-973a-4285-ab1d-3002ea65e3d9.webp)
Garlic Herb Roasted Potatoes Flawlessly Crispy Treat
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Dinner Recipes
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. This will guide you step-by-step through the cooking process. This blog post covered making Spicy Honey Garlic Chicken from start to finish. We discussed main ingredients and optional garnishes. I gave tips on marinating, baking, and broiling the chicken. You can customize the dish with different proteins and vegetables. In conclusion, this meal is easy and fun to make. It’s tasty and can fit various diets. Enjoy experimenting with your own twists! Happy cooking!](https://spoonfulsavory.com/wp-content/uploads/2025/05/4b829b07-3759-4eb4-ac4f-b2a094dd9e17.webp)
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![To make a great crispy chickpea salad, gather these fresh ingredients: - 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 4 cups mixed greens (spinach, arugula, romaine) - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1/2 medium red onion, thinly sliced - 1/4 cup feta cheese (optional for vegan option) The right seasonings and dressing bring everything together. You will need: - 1 tablespoon extra-virgin olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon ground cumin - Salt and freshly ground black pepper, to taste - 2 tablespoons tahini - 1 tablespoon freshly squeezed lemon juice - Fresh parsley, chopped for garnish Gathering these ingredients is the first step to making your crispy chickpea salad. Make sure to use fresh greens and ripe tomatoes for the best flavor. For a vegan option, simply skip the feta cheese. You can find the full recipe in the previous sections. Happy cooking! 1. Preheat the oven to 400°F (200°C). This step is key for crispiness. 2. In a large bowl, combine the chickpeas with olive oil and your spices. Add smoked paprika, garlic powder, cumin, salt, and pepper. Mix well until all chickpeas are coated. 3. Spread the seasoned chickpeas on a baking sheet. Use parchment paper for easy cleanup. 1. Roast the chickpeas for 25-30 minutes. Remember to shake the pan halfway through. This step helps them cook evenly. 2. Check for a golden brown and crispy texture. You want them crunchy, not burnt. 1. In a big bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently to mix all the fresh ingredients. 2. For the dressing, whisk together tahini and lemon juice. Add a little water if it’s too thick. Season with salt to taste. 1. Once your chickpeas are warm and crispy, add them to the salad mixture. 2. Drizzle the tahini dressing over the salad and toss gently. This ensures every bite is full of flavor. 3. If you like, garnish with feta cheese and fresh parsley. Serve right away for the best taste. Check out the [Full Recipe] for more details! To make your chickpeas crispy, start by drying them well. Drain and rinse the can of chickpeas, then pat them dry with a towel. This step is crucial. Moisture will make them soggy instead of crispy. After drying, spread them on a baking sheet lined with parchment paper. This helps with even roasting and makes cleanup easy. For a beautiful presentation, serve your salad in large, shallow bowls. This allows the colors to shine and the flavors to mix well. To add a pop of color and flavor, place lemon wedges around the salad. Guests can squeeze the lemon on their servings for a zesty touch. Feel free to switch up the greens. You can use kale, romaine, or even baby spinach. Seasonal vegetables like bell peppers or radishes also work great. If you want a vegan dressing, swap tahini with hummus or a simple olive oil and vinegar mix. This keeps the salad fresh and exciting every time you make it. {{image_4}} You can change the flavor of your crispy chickpea salad in fun ways. - For a spicy kick, add cayenne pepper. It brings heat and boldness. - Try a Mediterranean twist with olives and sun-dried tomatoes. This adds a lovely salty taste. These variations make the salad unique and exciting each time you make it. Adding protein to your salad makes it filling and nutritious. - Grilled chicken or shrimp can be great toppings. They make the salad heartier and satisfying. - You can also mix in quinoa or farro. These grains add texture and extra nutrients. These options keep your meal balanced and delicious. Changing up the dressing can enhance your salad’s flavor. - Swap the tahini dressing for a lemon vinaigrette. The bright taste of lemon is refreshing. - A yogurt-based dressing adds creaminess. This works well with the crispy chickpeas. Experimenting with dressings can lead to new favorites. For the full recipe, check out the details above. Store any leftover salad in an airtight container. Keep it in the fridge. This helps keep your salad fresh for up to three days. Avoid mixing the chickpeas with the greens until you eat it. This keeps the greens crisp and tasty. To maintain crispy chickpeas, place them in a separate container. Store them at room temperature. Keeping them away from moisture helps them stay crunchy. Prep your ingredients ahead of time for easy meals. You can rinse and drain the chickpeas a day before. Chop the veggies and store them in the fridge. This makes assembly quick and easy. When you are ready to eat, toss your salad together. Add the crispy chickpeas last to keep them crunchy. This way, your salad will taste fresh and vibrant. You can freeze the chickpeas if you have leftovers. Just let them cool first. Place them in a freezer-safe bag and remove all air. They can last up to three months in the freezer. When you want to eat them, thaw them in the fridge overnight. To reheat, pop them in the oven at 400°F until warm. This helps restore their crispiness. Avoid freezing the salad once it has dressing; fresh salads taste best! To make chickpeas crispy, start by drying them well after rinsing. Wet chickpeas will steam instead of roast. Use a clean towel for drying. Then, toss them with olive oil and your favorite spices. Smoke paprika and cumin work great! Spread them in a single layer on a baking sheet lined with parchment paper. Roast at 400°F (200°C) for 25-30 minutes. Shake the pan halfway through to help them cook evenly. The goal is golden brown and crunchy chickpeas. Yes, you can prepare this salad in advance. Cook the chickpeas and store them in an airtight container. You can also chop the veggies and mix them together. Keep the dressing separate to prevent sogginess. When you’re ready to eat, combine everything. This method keeps your salad fresh and crisp. If you need a substitute for tahini, consider using almond butter or sunflower seed butter. These options provide a creamy texture and nutty flavor. Another great choice is a simple dressing made from yogurt and lemon juice. This will give you a nice tang without the sesame taste. Yes, this salad is great for meal prep. Store the chickpeas, veggies, and dressing separately. Assemble your salad when you are ready to eat. This way, you’ll keep everything fresh and crunchy. Use glass containers for storage to avoid staining and make reheating easy. Leftovers will typically last for about 3 days in the fridge. Make sure to store the chickpeas separately from the veggies. This helps maintain their crispness. If the chickpeas lose their crunch, you can reheat them in the oven for a few minutes to restore their texture. Enjoy your delicious, fresh salad! This crunchy chickpea salad is easy to make and packed with flavor. You learned how to prepare, roast, and serve chickpeas. I shared tips to keep them crispy and ideas to customize your salad. Remember, you can switch dressings and add proteins for variety. Enjoy this healthy meal anytime you want a fresh, tasty dish!](https://spoonfulsavory.com/wp-content/uploads/2025/05/a245272f-f09f-49be-a7d3-1601c9cf8023.webp)
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Savory Breakfast Hash Tasty and Hearty Morning Meal
If you’re ready to transform your mornings, this Savory Breakfast Hash is your answer. Packed with flavor and hearty ingredients,
![- 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cans (14.5 ounces each) diced tomatoes, including juices - 2 cups vegetable broth - 1 teaspoon sugar (optional) - 1 cup heavy cream or coconut cream - 1 cup fresh basil leaves - Sea salt and freshly ground black pepper, to taste - Croutons or fresh basil sprigs for garnish (optional) To make the best creamy tomato basil soup, gather these fresh and simple ingredients. The olive oil adds a rich flavor, while the onion and garlic create a savory base. The diced tomatoes bring in natural sweetness and acidity, making them vital for our soup. You can use canned tomatoes for ease, but feel free to use fresh tomatoes if you prefer. Just remember to peel and chop them before adding to the pot. Vegetable broth gives the soup depth, but chicken broth works too if you want a meatier flavor. The sugar is optional, but it helps balance the acidity of the tomatoes. I love using heavy cream for a rich, creamy texture, but coconut cream is a great option for a vegan twist. Fresh basil adds a bright flavor that makes this soup special. Don’t forget to season with salt and pepper to taste! For garnish, croutons add crunch, and fresh basil sprigs look pretty on top. These ingredients come together to create a warm hug in a bowl, perfect for cold days. For the full recipe, check out the [Full Recipe]. Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped. Cook the onion until it becomes soft and clear, about 5 minutes. Then, add 3 cloves of minced garlic. Cook for just 1 more minute until the garlic smells great. Next, add 2 cans of diced tomatoes, including their juices, to the pot. Pour in 2 cups of vegetable broth. Stir everything well to mix. Bring this mixture to a gentle simmer. This step helps all the flavors blend nicely. To balance the soup's taste, stir in 1 teaspoon of sugar, if you like. This helps cut the acidity of the tomatoes. Then, add sea salt and freshly ground black pepper to taste. Let the soup simmer for about 15 minutes. Stir it occasionally to help the flavors come together. Once the soup has simmered, take it off the heat. You can use an immersion blender to puree it until smooth. If you prefer a traditional blender, let the soup cool for a bit before blending. Always be careful with hot liquids. Slowly mix in 1 cup of heavy cream or coconut cream. This gives the soup a rich texture. Then, gently fold in 1 cup of fresh basil leaves until they are well combined. Taste the soup and adjust the seasoning with salt and pepper as needed. Return the pot to low heat and warm the soup for another 5 minutes. Stir it often to keep it at the right temperature. Avoid boiling the soup. When serving, ladle the soup into bowls. You can add croutons or fresh basil sprigs on top for a nice touch. Follow the Full Recipe for more details. To make your creamy tomato basil soup even tastier, consider adding some herbs and spices. Fresh oregano and thyme give depth to the flavor. A pinch of red pepper flakes adds just the right amount of heat. For toppings, try croutons for crunch or a swirl of pesto for a burst of flavor. You can also add a sprinkle of grated parmesan cheese for a salty kick. These choices add texture and elevate your soup to new heights. One common mistake is overcooking the garlic. Garlic can turn bitter if cooked too long. Just sauté it until fragrant, about one minute. Another mistake is skipping the blending step. Blending gives the soup its creamy texture. If you don’t blend, the soup will be chunky. Make sure to blend until smooth for the best results. For making soup, a heavy-bottomed pot is ideal. It helps distribute heat evenly, preventing burning. A Dutch oven is a great choice for this. When it comes to blending, an immersion blender is your best friend. It’s safe and easy to use right in the pot. If you use a traditional blender, let the soup cool a bit before blending. This keeps you safe from hot splashes. {{image_4}} For a dairy-free twist, replace heavy cream with coconut cream. Coconut cream adds creaminess and a hint of sweetness. You get a rich flavor without using dairy. This option works well for those with lactose intolerance or dairy allergies. You can also try dairy-free garnishes. Instead of croutons or cheese, use avocado slices or toasted pumpkin seeds. They add texture and flavor while keeping the soup dairy-free. Adding proteins makes the soup heartier. You can include cooked chicken or beans. Shredded chicken gives a nice texture and boosts protein. On the other hand, beans like cannellini or chickpeas add creaminess and fiber. When adding proteins, balance the flavors. If you use chicken, season it well with salt and pepper. If you use beans, try adding some spices to enhance the taste. You can easily add more veggies to the soup. Consider spinach, carrots, or bell peppers. These vegetables not only boost nutrition but also add color. Adjust cooking times for different vegetables. For softer veggies like spinach, add them near the end. For harder ones like carrots, add them earlier to cook through. This ensures everything is tender and blends well in the soup. For the full recipe, check the [Full Recipe]. To store your creamy tomato basil soup, use airtight containers. Glass or plastic containers work well. The soup lasts about 4 to 5 days in the fridge. Before storing, let it cool to room temperature. This helps avoid condensation inside the container. Freezing creamy soups can be tricky. To freeze, pour the cooled soup into freezer-safe bags or containers. Leave space at the top as the soup expands. It can last up to 3 months in the freezer. When you want to eat it, thaw the soup overnight in the fridge. Avoid thawing at room temperature, as it can spoil. To reheat the soup without losing quality, use the stove or microwave. If using the stove, warm it over low heat. Stir it often to prevent sticking. If using a microwave, heat in short bursts. Stir in between to ensure even heating. Add a splash of fresh cream or a few basil leaves while reheating. This adds freshness and enhances flavor. To make this soup, you start with sautéing onion and garlic. You’ll need olive oil to warm in a pot. Add the chopped onion and cook until soft. Then, add minced garlic and cook until fragrant. Next, incorporate the diced tomatoes and vegetable broth. Stir the mixture and let it simmer. After about fifteen minutes, blend it until smooth. Finally, mix in cream and fresh basil. This simple process leads to a rich, comforting soup. Yes, you can use fresh tomatoes! Choose ripe tomatoes for the best flavor. You’ll need about six medium tomatoes. To prepare them, first, score the bottom with a knife. Blanch them in boiling water for about a minute. Then, transfer them to ice water. The skins will peel off easily. Chop them up and add them to the pot, just like you would with canned tomatoes. You have several options to replace heavy cream. Coconut cream is a great choice for a dairy-free version. You can also use cashew cream or almond milk mixed with a bit of cornstarch. These alternatives keep the soup creamy without the extra calories. Just remember that these options may slightly change the flavor, but they still taste great! Absolutely! Creamy tomato basil soup is perfect for meal prep. It stores well in the fridge for up to a week. You can also freeze it for up to three months. Just make sure to cool it completely before storing. When you’re ready to eat, reheat it slowly on the stove or in the microwave. This makes for a quick and delicious meal any day! If you want some heat, consider adding red pepper flakes or cayenne pepper. Start with a pinch and adjust to your taste. You can also add diced jalapeños while sautéing the onion. For a smoky flavor, try adding chipotle peppers in adobo sauce. These ingredients will give your creamy tomato basil soup a nice kick! For the full recipe, check out the [Full Recipe]. This blog post covered how to make a delicious Creamy Tomato Basil Soup. You learned about the key ingredients, like olive oil, tomatoes, heavy cream, and fresh basil. I shared step-by-step instructions to guide your cooking. With tips on storage and common mistakes, you can enjoy this soup any time. Don’t hesitate to try different ingredients and variations. Cooking is all about creativity. Enjoy your tasty soup!](https://spoonfulsavory.com/wp-content/uploads/2025/05/4f9be0df-74bc-49b5-ab9f-b2e481c9ca20.webp)
Creamy Tomato Basil Soup Perfect for Cold Days
When cold days arrive, nothing warms you up like a bowl of creamy tomato basil soup. This comforting dish blends
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