Warm German Potato Salad with Bacon and Mustard Dressing

German potato salad with bacon and a mustard dressing is the one I enjoy making now. I like that it’s warm, has a vinegar base, with bacon worked through it, and uses both whole grain and Dijon so the dressing has more to it than the really thin ones.

When I was a kid, I didn’t like potato salad at home, the cold, American version. It was the hard-boiled eggs and celery that turned me off. I thought it was the eggs that ruined it. I hated biting into something that wasn’t a potato. I felt the same way about a Jell-O salad where someone would put mayo or sour cream over the top. But you thought it was whipped cream until you bit into it. Yuck. Same crime, different dish.

During a summer trip, I remember being in Austria with a plate of Wiener schnitzel served with potato salad that didn’t look anything like the American version. I remember pushing my fork around in it and asking, “Where are the eggs?”

My dad looked back at me. “What eggs?”

“The eggs. In the potato salad.”

“There aren’t any.”

So, I tried it, and it was warm, a little tangy, no eggs, no celery, and I ate it and liked it.

On that same trip, we ended up in Germany, and out came bratwurst with potato salad that looked completely different on the side. I took a bite and that one was warm, had lots of bacon in it and more flavor, and I thought, this is the best potato salad I’ve ever had. The. Best.

That’s when I said it.

“You’re making potato salad wrong.”

My mom looked at me. “Excuse me?”

“It’s not supposed to have eggs or celery. It’s supposed to be like this. Better.”

That did not go well at all, especially because I didn’t back off. Good manners were everything in that world then and clearly, I was being rude. Yes, I was a kid, said something completely out of line, but I still stand by it because the potato salad was better.

So, over the years I’ve fiddled with it and this is how I make German potato salad now, with bacon, onions, and a mustard dressing made with both whole grain and Dijon so it coats the potatoes and has more to it than just vinegar and bacon sitting on the surface.

What Makes This Different

• Most German potato salads keep the dressing minimal, usually vinegar, bacon, and sometimes a little mustard. I took mine a little further because I wanted the bacon and mustard to drive.
• I use both whole grain and Dijon, and they’re not doing the same thing. The whole grain adds texture throughout, and the Dijon smooths it out so it doesn’t feel like straight vinegar and bacon on the potatoes.
• The bacon and onions are cooked together first, then added while everything is still warm so they blend into the salad instead of feeling separate.
• I add the dressing while the potatoes are still warm, which makes a difference. They take it in without getting saturated.
• It still tastes like a German style potato salad, but the dressing has more going on than what you usually get.

Ingredients

• Red potatoes – Stay together after boiling and continue to stay intact when everything gets tossed together.
• Bacon – Adds salt and richness, and you’re using the fat from it, so it finds its way through the entire dish.
• Bacon grease – Used to cook the onions and take that flavor into the dressing.
• Yellow onion – Cooked in the bacon fat until softened so it blends in instead of standing out raw.
• Apple cider vinegar – The main acid in the dressing, not as harsh as white vinegar.
• Granulated sugar – Balances the vinegar without making it sweet.
• Whole grain mustard – Adds texture throughout the dressing.
• Dijon mustard – Smooths the dressing out so it holds the dressing together.
• Kosher salt + coarse black pepper – Season both the potatoes and the dressing.
• Parsley – Added at the end to cut through the richness.
• Chives (optional) – Adds a little extra onion flavor at the finish.

How to Make German Potato Salad with Bacon and Two Mustards

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the potatoes)
  Start with your potatoes. Add them to a big pot, cover with cold water by an inch or two, and salt it well. Like, don’t be shy with the salt. Bring it up to a boil and let it go for about 9 to 12 minutes. You want them tender, but still holding together. Drain them, get them into a bowl, and let them sit for a bit. You don’t want them cold, but not steaming either. That’s when they take the dressing the best.
• Step Two (cook the bacon and onions)
  While that’s going, cook your bacon until it’s crisp. Set it aside, and leave a couple tablespoons of bacon grease in the pan. Add your minced onion and cook it for a few minutes until it softens. You don’t need to brown it, just take that raw edge off so it blends in.
• Step Three (make the dressing)
  In a small bowl, whisk together the apple cider vinegar, granulated sugar, both mustards, salt, and pepper. The two mustards do different things. The whole grain gives you texture, and the Dijon smooths everything out so it feels like one dressing instead of separate parts.
• Step Four (bring it together)
  Add the bacon, onions, and parsley to the warm potatoes. Pour the dressing over and toss it gently. Enough to coat everything without breaking the potatoes apart.
• Step Five (serve it your way)
  You can serve it warm right here, or cover it and chill it for a few hours if you want it cold.

Recipe Tips

• Make sure not to overcook the potatoes. If they start falling apart in the water, they’ll fall apart in the bowl.
• Salt the water really well. It’s the only time you season the potatoes from the inside, not just on the outside.
• Let them sit briefly after draining. If they’re too hot, they’ll break when you toss them. If they’re too cold, the dressing won’t do much.
• Cook the onions in the bacon grease until they’re soft. That’s all you’re after. You don’t need color, just get rid of that raw edge.
• Toss everything gently once the dressing goes in. You want coated potatoes, not mashed potatoes.

Storage

• Store covered in the fridge for up to 3 days.
• You can have it cold straight from the fridge, or let it sit out for a bit to take the chill off. If you want it warm again, heat it gently so the potatoes don’t break apart. If I had to choose, I’d eat this warm.
• This isn’t something I freeze. Ever.

FAQs

• Can I make this ahead of time?
  Even though I do prefer it warm, you can make it ahead of time. It comes down to preference, and you won’t know how you like it until you try it warm, room temp, and cold. It’s different for everyone.
• Do I have to use both mustards?
  You don’t have to, but I’ve found that’s the key difference in my recipe. They do different things, and using both gives a better result than picking one.
• Can I use a different type of potato?
  You can, but stick with something waxy like Yukon Gold. They’ll hold together better than russets.
• Why add the dressing while the potatoes are still warm?
  They take it in better that way. If they’re cold, it sits on the outside and doesn’t do much.
• Can I reduce the sugar?
  Yes. It’s there to balance the vinegar, not make it sweet, so adjust it to your taste.

From My Kitchen Notes

A few observations.

• In case you’re wondering, I like the American version of potato salad now, and I especially love hard-boiled eggs and have no problem with celery. But the sour cream and mayo thing on top of Jell-O is still absolute jail time.
• I don’t need every variety of something to do the same job.
• There’s a difference between something being good and something belonging here.
• Warm potato salad doesn’t need to be rescued.
• Two mustards aren’t extra. Not everything that looks like more is unnecessary.
• I knew what I liked early. My delivery improved. My opinion didn’t.
• Some things absorb what you give them. Others sit there no matter what you do.
• There’s always that first bite where you know if you’re going to stay with it or not.
• Texture changes everything whether people notice it or not.
• Some things don’t need to be explained. You know it before you can explain it.
• I can tell what’s staying together and what’s not.
• There’s a moment where you realize you’re not going to adjust your taste to make something easier for everyone else, and it doesn’t come with a speech.
• I don’t confuse liking something with choosing it.
• I’ve watched myself keep the same preference while everything around it changed, which is a strange kind of consistency.
• Some decisions don’t look like decisions from the outside. They just repeat.
• I don’t soften a strong preference to make it more acceptable. I find a better use for it.

More Cookout Sides

• Tennessee-Style Mustard Coleslaw – classic slaw with mustard kick.
• Old-Fashioned Cauliflower Salad – simple with a different dressing.
• Bacon Broccoli Salad – crunchy, creamy, with bacon.
• Deviled Egg Pasta Salad – creamy, tangy, filling side.
• Spicy Horseradish Macaroni Salad – horseradish, herbs, pickled vegetables.

This post may contain affiliate links. Please read my disclosure policy.

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German Potato Salad with Bacon and Two Mustards

German potato salad made with crispy bacon, tender red potatoes, and a vinegar-based dressing built with both whole grain and Dijon mustard for added texture and a smoother base.

Course Side Dish

Cuisine German

Keyword bacon potato salad, German potato salad, mustard potato salad, no mayo potato salad, vinegar potato salad, warm potato salad

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6 8

Calories 320kcal

Author Cathy Pollak

Equipment

• large pot For boiling the potatoes.
• skillet To cook bacon and soften onions in the rendered fat.
• mixing bowls (large and small). For tossing and the dressing.
• whisk To fully combine the dressing.

Ingredients

• 2 lbs (900 g) red potatoes cut into 1-inch (2.5 cm) cubes
• cold water enough to cover potatoes by 1-2 inches (2.5-5 cm)
• 1½ tbsps kosher salt (for boiling water)
• ½ lb (225 g) bacon cooked and crumbled
• 2 tbsps (30 ml) bacon grease
• 1 cup (150 g) yellow onion minced
• ⅓ cup (80 ml) apple cider vinegar
• 3 tbsps (38 g) granulated sugar
• 1 tbsp (15 g) whole grain mustard
• 1 tbsp (15 g) Dijon mustard
• 2 tsps (6 g) kosher salt
• ¾ tsp (2 g) coarse ground black pepper
• ½ tbsp (2 g) finely chopped fresh parsley
• fresh chives optional for garnish

Instructions

• Add the cubed red potatoes to a large pot and cover with cold water by 1–2 inches (2.5-5 cm). Season the water generously with kosher salt. Bring to a boil over medium-high heat, then reduce slightly to maintain a even boil. Cook for 9–12 minutes, or until the potatoes are tender when pierced but still hold together. Drain well and transfer to a large mixing bowl. Let the potatoes cool for about 15–20 minutes so they are no longer steaming hot but still warm enough to take on the dressing.
  2 lbs (900 g) red potatoes, cold water, 1½ tbsps kosher salt
• While the potatoes cook and cool, cook the bacon in a skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and reserve about 2 tablespoons (30 ml) of the bacon grease in the pan. Add the minced yellow onion to the warm bacon grease and cook for about 4 minutes, stirring occasionally, until softened. Remove from heat.
  ½ lb (225 g) bacon, 2 tbsps (30 ml) bacon grease, 1 cup (150 g) yellow onion
• In a small bowl, whisk together the apple cider vinegar, sugar, whole grain mustard, Dijon mustard, kosher salt, and coarse black pepper until smooth and fully combined. Using both mustards provides texture from the whole grain and a smoother base from the Dijon, allowing the dressing to come together more completely than a vinegar-only mixture.
  ⅓ cup (80 ml) apple cider vinegar, 3 tbsps (38 g) granulated sugar, 1 tbsp (15 g) whole grain mustard, 1 tbsp (15 g) Dijon mustard, 2 tsps (6 g) kosher salt, ¾ tsp (2 g) coarse ground black pepper
• Add the cooked bacon, softened onions, and chopped parsley to the bowl of warm potatoes. Pour the dressing over the top and gently toss until the potatoes are evenly coated, taking care not to break them apart. Top with fresh chives if you like.
  ½ tbsp (2 g) finely chopped fresh parsley, fresh chives
• Serve warm, or cover and refrigerate for at least 3 hours before serving cold.

Notes

• Potatoes should be tender but still intact before tossing. Overcooking will cause them to break apart.
• Dressing the potatoes while still warm helps them absorb the flavor more evenly.
• Whole grain and Dijon mustard serve different roles in the dressing and are recommended together for best results.
• Adjust sugar slightly to taste if you prefer a more or less balanced vinegar profile.
• If using table salt instead of kosher salt, reduce the amount by half.

 

 

If you’re making this German Potato Salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 250g | Calories: 320kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 780mg | Potassium: 720mg | Fiber: 3g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 2mg

Have you made this German Potato Salad? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post German Potato Salad with Bacon and Two Mustards appeared first on Noble Pig.

Roasted Potatoes and Asparagus, Glacier Week

At some point in the 90s I got it in my head that Alaska was where I should learn how to whitewater raft, which even now feels like a decision that should have been intercepted by someone, anyone, just a light hand on my shoulder like are you sure about that. But no, off I went, Southern California girl packing for “August” like that meant anything, flying into Juneau with this plan that I would ease myself in on the class 3 runs near the Mendenhall Glacier and then, once I felt confident, continue on up toward Anchorage to Denali for something more aggressive, which is so insane in hindsight that I almost respect it.

It rained the entire time.

It wasn’t dramatic rain, just steady enough, very cold, with low clouds sitting in the surrounding mountains like they had nowhere else to be, and the river was fed straight off the icefield so the water was this gray, fast, indifferent thing that hung just above freezing, and every time it slapped into the raft it didn’t feel like water so much as something trying to correct the mistake I’d made by being there. I wore all the gear, the boots, the gloves, everything they told me would keep me dry, and it did, technically, but the cold didn’t stay on the outside. It worked its way in slowly until I stopped asking myself if I was cold and started wondering if this is just how my body feels now.

At one point, the river guides said, very casually, that if you fall in you have minutes, not in a scary way, just in a factual, “this is the situation” tone, and I remember thinking okay, great, good to know, while also realizing I had signed up for this voluntarily and was still planning to go find something even bigger after this week, which tells you everything you need to know about me in my twenties.

We’d pull off along the banks under these towering Sitka spruce and hemlock trees, everything dripping, the ground was soft, sometimes with brown bears farther up the edge of the river like we were all just sharing space and pretending that was normal, and they’d build these big fires that looked like they should help keep us warm but didn’t, not really, not in any lasting way.

And then the cooking would begin.

Always potatoes. Sliced, halved, thrown onto some sort of flat top with oil and garlic, sometimes whatever else they had, and I swear to you the smell hit before the heat did, cutting through wet wool, river, and smoke it created, and I’d stand there holding this pile of hot, garlicky potatoes like it was the first rational decision I’d made all day, which it probably was, and for a few minutes my hands and face would come back and my whole body would remember that it belonged to me.

I didn’t think about it again for years, not in any thoughtful way, but every time I make something like these roasted potatoes and asparagus, tossed with lemon and garlic, then spread out on a sheet pan so the edges catch and brown instead of steaming into something else, that week comes back to me in pieces, the sound of the water, the constant damp, and the feeling of being just this side of too cold. And it still surprises me that something as simple as potatoes could cut through all of that when nothing else could.

Which is probably why I’m still particular about how I do it.

The potatoes go in first, because they need the time, and the asparagus follows later when it makes sense, not before, and certainly not all at once, with the garlic added where it keeps its bite, and the lemon where it still tastes like something instead of disappearing into the pan, because if you’re going to make oven roasted vegetables, they might as well do what they’re supposed to do.

Timing is the whole thing.

Why This Method Works Better

• Potatoes go in first because they need the time to soften and start picking up color. They’re not going to hurry for you, and if you try to make everything happen at once, they stay underdone while everything else gives up.
• Asparagus doesn’t belong at the beginning. It cooks fast, and if you treat it like potatoes, it ends up tired and over it by the time the potatoes are ready.
• Garlic goes in later because it has a short stretch where it does what you want. After that, it doesn’t.
• Lemon doesn’t go in early either. It needs to hit when everything’s almost there, otherwise it fades out and you’re left wondering where it went.
• It’s one pan, but not all at once. That’s the difference.
• It comes together if you let it. That isn’t the hard part.

Ingredients

• Baby potatoes – Thin-skinned and small enough to halve evenly. They roast through and get those golden edges you’re expecting if you leave them alone long enough.
• Olive oil – Coats everything so it browns. Don’t skimp or it won’t do what you expect.
• Asparagus – Trim the woody ends. Cut into pieces that make sense so it cooks evenly in the time it gets.
• Garlic – Goes in later or it turns on you. There’s a moment where it’s exactly right. What you do with it is the part that matters.
• Lemon juice – Fresh, not bottled. It goes in toward the end. If you wait too long, it still works. If you don’t add it at all, that’s a different decision.
• Salt and black pepper – Enough to bring everything together.

How to Roast Potatoes and Asparagus So They Both Turn Out Right

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (start the potatoes first)
  Get the oven to 400°F. Put the halved potatoes on a rimmed sheet pan with olive oil, toss them around, then leave them cut side down in a single layer and don’t keep messing with them. Let them go for about 20 minutes until they start to soften and pick up some color, because they’re not going to catch up if you hurry this part. There’s usually a point where they’re ready, and you can feel it. Most people see it and wait anyway.
• Step Two (add the asparagus, garlic, and lemon)
  Pull the pan out and add the asparagus and garlic, then drizzle in the rest of the oil and the lemon juice, season everything, toss it once, and spread it back out so nothing’s piled up. The garlic goes in now because it doesn’t have the patience for a full roast, and the lemon goes in here so it still tastes like lemon when it comes out of the oven.
• Step Three (finish roasting)
  Back into the oven for another 8 to 12 minutes, just until the asparagus is tender and the potatoes are fully cooked with those golden edges. Keep everything in a single layer or it just sits there and gets soft, which is not what you’re here for.
• Step Four (taste and adjust)
  Take it out, taste it, and fix it if it needs it. More salt, more pepper, another squeeze of lemon. You’ll know when it’s right.

Recipe Tips

• Give the potatoes a real head start. If you try to put everything in at the same time, the asparagus will be over it before the potatoes are even close to done.
• Keep everything in a single layer on the pan. If it’s crowded, it doesn’t roast, it just sits there and softens, which is not what you want.
• Leave the potatoes cut side down and don’t keep turning them. That’s how you get those golden edges instead of pale, uneven ones. That part’s up to you.
• Cut the potatoes so they’re roughly the same size. If they’re all over the place, some will be done and some won’t, and you’ll be stuck deciding which problem you want to deal with.
• Add the garlic when the asparagus goes in, not at the beginning. Staggering is key. It doesn’t take long before it goes from good to something you wish you hadn’t added.
• If your asparagus is thin, check it early. It doesn’t need as much time and will go too far if you leave it in as long as thicker stalks do.
• Use a hot oven. 400°F is what gets you that balance where the potatoes cook through and still get color instead of just sitting there.
• Give it a taste at the end and adjust it. A little more salt or another squeeze of lemon usually brings everything into place.
• Timing matters more here than you might think. Miss it, and you’re working twice as hard for something that was easy the first time.

Storage

• Store any leftovers in an airtight container in the refrigerator and use within 3 to 5 days. The texture changes after the first day.
• To reheat, spread everything back out on a sheet pan and warm it in a 400°F oven until heated through. That’s the best way to bring some of the texture back. The microwave works if you need it, but it will be softer.
• If you want to freeze it, let everything cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
• Just know the asparagus won’t come back the same after freezing, so this is better fresh or from the fridge if you can manage it.
• It holds up, just not the same way it did the first time.

FAQs

• Can I roast everything at the same time?
  You can, but the potatoes won’t get that golden edge that makes them worth eating. They need a head start or they just sit there while the asparagus overdoes it.
• Can I use larger potatoes instead of baby potatoes?
  Yes, just cut them down so they’re all about the same size. If they go in uneven, some will be perfect and some will feel like you gave up halfway.
• Can I use bottled lemon juice?
  You can, but fresh lemon has that clean, bright thing that cuts through everything else instead of just sitting on top.
• How do I keep the potatoes from getting soft instead of roasted?
  Give them space and enough oil, and don’t move them around too much. Cut side down helps. Once they’re in, let them do their thing.
• Why add the garlic later instead of at the beginning?
  Because it burns before anything else is ready. Adding it later keeps the flavor where you want it instead of turning bitter and ruining the whole pan.
• Can I make this ahead of time?
  You can prep everything and hold it, but it’s better when it comes out of the oven and goes straight to the table. Some things don’t improve by waiting. Some things are only good when they’re met in real time. After that, you’re just trying to get back to it.

From My Kitchen Notes

None of this will help you make the recipe. It’s just what comes with it instead.

• Cold has a way of stripping things down. I stopped caring about the right gear or plan, or the correct next move. All I cared about was being warm. That’s it. I wasn’t cold-hardy like I am now and I will never forget how that felt.
• If you put everything in at the same moment, it all comes out the same. That’s usually not what you want. And that applies to a lot of things, not just cooking.
• There’s a difference between something that softens and something that holds its form. You can feel it before you see it.
• Lemon only works if you let it show up late.
• I used to think a longer stretch in the oven meant more certainty. It doesn’t. It just means it stayed longer than it should have.
• There’s a narrow window where garlic is stays what you want it to be. After that, it isn’t. You’re either going to meet that moment or you won’t.
• Some decisions seem unreasonable until you’re already in them and then they make complete sense.
• Potatoes don’t care what else is happening. They take on the oven heat they need, and sit there until they’re ready.
• There’s always that second where you think, I should pull this back, and then you don’t, because it’s already more than halfway there. Most people miss that because they assume there’s still more time.
• I’ve learned the hard way that timing isn’t about patience. It’s about knowing when something in the oven is done.
• Not everything needs more of a waiting period. Some things, like asparagus, just need to be finished.
• Some cooking environments don’t meet you halfway. You meet them, or you don’t.
• The difference between a recipe that works and one that doesn’t is usually when you decide to step in.
• There are cooking situations where you realize you’ve waited past the point where it makes sense.

More Ways to Roast, Smash, and Crisp Potatoes

• Salt and Vinegar Smashed Potatoes – crispy edges with a sharp vinegar bite.
• Cheesy Crushed Rosemary Red Potato Coins – thin slices roasted until golden and crackly.
• Breakfast Potatoes (Home Fries) – skillet potatoes with soft centers and crisp edges.

This post may contain affiliate links. Please read my disclosure policy.

The only thing that really matters here is when everything goes in. The potatoes need the time to get their edges, the asparagus doesn’t, and the garlic and lemon come in where they still make a difference. It all finishes on the same pan, just not at the same time.

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Roasted Potatoes and Asparagus with Lemon and Garlic

Roasted potatoes and asparagus with lemon and garlic, made to match how each ingredient cooks. Baby potatoes are roasted first for golden edges, then asparagus and garlic are added so everything finishes at the right time. A reliable sheet pan side with bright lemon flavor and lightly crisp, tender vegetables.

Course Side Dish

Cuisine American

Keyword crispy sheet pan potatoes, lemon garlic potatoes, oven roasted potatoes, roasted asparagus, roasted potatoes and asparagus, roasted vegetables

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 210kcal

Author Cathy Pollak

Equipment

• Sheet Pan (rimmed). Let's vegetables roast evenly without spilling juices.

Ingredients

• 1½ lbs (680 g) baby red or yellow potatoes halved
• 2 tbsps (30 ml) olive oil divided
• 1 lb (454 g) fresh asparagus cut into 1 to 2-inch (2.5-5 cm) pieces, woody ends removed
• 1 tbsp (9 g) minced garlic
• 3 tbsps (45 ml) fresh lemon juice
• 1 tsp (6 g) kosher salt adjust to taste
• ½ tsp (1.5 g) black pepper adjust to taste

Instructions

• Preheat the oven to 400°F (204°C).
• Place the halved baby potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon (15 ml) of olive oil and toss to coat evenly, then spread the potatoes in a single layer with the cut sides facing down as much as possible. Roast for 20 minutes, or until the potatoes begin to soften and turn golden on the edges.
  1½ lbs (680 g) baby red or yellow potatoes, 2 tbsps (30 ml) olive oil
• Remove the pan from the oven and add the asparagus pieces and minced garlic to the potatoes, adding the garlic at this stage prevents it from burning. Drizzle with the remaining 1 tablespoon of olive oil and the fresh lemon juice to keep the flavor bright. Season with salt and pepper, then toss everything together until evenly coated and spread back into a single layer.
  1 lb (454 g) fresh asparagus, 1 tbsp (9 g) minced garlic, 3 tbsps (45 ml) fresh lemon juice, 1 tsp (6 g) kosher salt, ½ tsp (1.5 g) black pepper
• Return the pan to the oven and continue roasting for 8 to 12 minutes, or until the asparagus is tender and the potatoes are fully cooked with lightly crisp, golden edges.
• Remove from the oven and taste for seasoning, adjusting with additional salt, pepper, or a squeeze of fresh lemon juice if desired. Serve warm.

Notes

• Cut potatoes into similar sizes to for even cooking.
• Keep everything in a single layer to promote roasting instead of steaming.
• If asparagus spears are very thin, reduce the final roasting time slightly.
• Fresh lemon juice is recommended for the brightest flavor.

 

 

If you’re making these Roasted Potatoes with Asparagus, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 300g | Calories: 210kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 2mg

Have you made these Roasted Potatoes with Asparagus? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Roasted Potatoes and Asparagus with Lemon and Garlic appeared first on Noble Pig.

Chicken Fried Rice, A Survival Meal

I moved into my current home in the summer of 2011. I had been here maybe five days. Everything was still a mess in that just “moved in” kind of way. Nothing was unpacked or oriented. I was just technically living here, with boxes stacked everywhere and piles of things I hadn’t even looked at yet because I didn’t have the bandwidth.

I had a young vineyard coming online that fall, a wine label to run, two small kids, and this website that was turning into something that needed more attention than I was giving it. Everything already felt like too much, and I remember thinking at the time that I would deal with the house later. Much later.

It was a nice day and I decided to step outside and take a picture. I grabbed my big camera, opened the slider, and walked out. There’s a shallow step down to the deck, which I wasn’t used to yet, and I stepped right over it.

My only thought was, save your camera, and I put my arm up as I fell, so my face hit the deck first and my foot twisted underneath me in a way that was so violent and wrong my brain basically shut off for a second.

The pain was immediate and intense in a way that I couldn’t make a sound even if I wanted to. I remember lots of tears, but I don’t think I was breathing normally at that point. I was just lying there thinking, this is bad.

Without even looking at it, it was obvious I wasn’t going to be able to stand up or walk. My brain already knew.

The kids were somewhere else in the house or out front or both. I don’t even remember. I just recall lying there alone on the deck with my camera still in my hand (I saved it!) and this immediate sinking realization that I had just seriously hurt myself and I had absolutely no room in my life for that to be true.

I don’t know how long it was before the boys found me. Long enough for my foot to start swelling inside my shoe and for the pain to settle into that nauseating, pulsing place that doesn’t spike and pass. It just sits there and throbs and makes time feel unbearable.

At some point I was able to crawl back inside and get myself onto the couch. I asked for ice and took a pile of ibuprofen. I stared at my foot and kept telling myself it was a bad twist, a really bad twist, because if I let myself consider that it might be more than that, I could feel my mind starting to wander to a place I didn’t want to go.

I had a vineyard. It was late summer and harvest was approaching. I had physical work I absolutely had to be able to do, and kids, and no backup plan for being suddenly immobile. So I told myself, you’ll be fine, it will be better in the morning, you don’t need to go to the ER.

I didn’t want to deal with the logistics of any of it. Dragging the kids with me, sitting in the ER all night, because we all know this would not be considered an emergency.

Eventually I managed the pain enough to go to bed. Around four in the morning, before I could even move, this situation was not improving. I pulled the sheets back and looked at my leg and it was dramatically worse than it had been earlier. It was more swollen, angrier looking, and the kind of swelling that doesn’t look like “oops, I hurt myself.” It looks like “you seriously screwed something up.”

When you show up to a hospital with an injury like that, especially when it didn’t happen five minutes ago, and when you’re a woman, you are immediately isolated and asked very direct questions. Who did this to you? Are you safe? Are you sure? Are you positive this was an accident?

I understand why they do it and I’m glad they do it. DV is a real thing. But sitting there exhausted and in pain, trying to convince people that no one hurt me, that I had just fallen out of my own house, felt surreal.

Once that was cleared, they did X-rays. Nothing was broken, which should have been good news.

The ER doctor came in, looked at the films, looked at my foot, looked at me, and said very plainly, you would have been better off if it were broken. Broken bones heal. What you’ve done is tear the hell out of your ligaments. This is one of the worst sprains I’ve seen in a long time.

He told me I was looking at a long recovery. Not weeks or “take it easy for a bit.” More like a year. He said the first month I probably wouldn’t be able to walk without crutches, even with a boot, and after that it would still be tentative and slow, depending on how well things healed.

He also added, almost casually, that you’re not twenty anymore, so it’s not going to bounce back quickly. Cool. Thanks for that one.

I was fitted for a boot, they handed me crutches, and sent me home. I remember getting back into my house and just sitting there with the boot on and crutches leaning against the wall and staring at nothing. My brain running eight hundred different scenarios on a loop. Harvest. The vineyard My first estate harvest (brain explodes).

Up until then I was purchasing grapes to make wine. This was the first year my own vineyard was old enough to produce fruit I could make wine from. Three years of planting, tending, training, waiting. Harvest breathing down my neck.

There was so much money on the line, I couldn’t even go there without freaking out about all of it. The situation felt enormous and fragile, and I felt very exposed.

That night, lying in bed, is when it really hit, that’s when darkness does its best work. I remember lying there with sober tears running down my face, staring at the ceiling fan going around, thinking about everything that could go wrong, all that I couldn’t physically do, and depended on me being able to move my body. The whole nauseating sense of, I am completely screwed.

At some point I fell asleep. Not because I felt better, but because exhaustion eventually wins. I woke up in the dark with this very blunt, very clear realization. No one was coming to save me from this. No one was going to step in and make this easier, rearrange my responsibilities or take this on for me. I was not interchangeable in this situation. And right alongside that thought was another one. You were made for this, and not in a motivational poster type of way. More like, you have been forged sideways your entire life and handling complicated, high-pressure, messy situations for a very long time.

This is not a new category of problem for you, it’s just a new flavor. This is your situation and you have to deal with it. You don’t get to opt out or fall apart and you MUST figure it out. That was it. Very non-comforting, non-soothing and very, very clear self-talk.

I remember thinking, I need to do something that feels like me, not something productive in a big-picture sense, something small, that I know how to do without thinking, that I’ve done a thousand times. For me, that has always been cooking, and specifically, I thought about chicken fried rice, because I knew I had leftover rice, leftover chicken, and that’s what I make when it’s available.

I got out of bed, got the boot on, grabbed my crutches, and started the slow, ridiculous process of getting myself into the kitchen. Everything took forever because every movement hurt, standing hurt, balancing hurt, but I did it anyway. I stood at that stove, which I had only used once at that point, and made fried rice the same way I always had, on autopilot, by memory, not from a recipe or experimenting.

I did this against all medical advice, obviously, and common sense because I needed to know that I was still capable of doing something and executing a simple sequence of steps and that I wasn’t suddenly helpless.

I ate that chicken fried rice for breakfast while I sat down with my laptop and started trying to sketch out a plan for how I was going to survive the next few months. What I did not know, at that moment, was that I was walking straight into one of the most difficult growing seasons Oregon had seen in a very long time.

Spring had already been cold, which meant I was already dealing with late bud break, pushing possible harvest dates into October. Then came more cold and lots of rain, which meant disease pressure was high. And bird pressure would become even more of a problem. It required constant attention and evaluation of what fruit had to be dropped, what had a chance, what didn’t.

You cannot ripen everything when the season goes completely off the rails. It requires ruthless decisions about what stays on the vine and what gets cut so the remaining fruit even has a chance. This is even more important at a higher elevation vineyard like mine was.

Ironically, 2011 had a robust crop, a very insane amount of fruit, even for my young vines. I dropped a lot of clusters. A painful amount, and the grapes just weren’t ready when they’re supposed to be. Early October came and went, and the grapes were not finished becoming themselves until well into November, which is almost unheard of.

There was a kindness inside that delay, even though I didn’t recognize it at the time. The delay gave me more time to heal, not healed, but less destroyed. Still, the weeks leading up to harvest are the most important part. The vineyard is where wine is made, you have to be present. Walking rows, checking clusters, looking for rot, managing disease, making judgment calls every single day. And I was doing all of that in a boot, on a leg that had no interest in cooperating.

Once the grapes did come into the winery, it was immediately clear this was not a normal year and not a normal set of grapes. Everything about them required winemaking skills I was versed in, but had never had to apply.

The fruit was lower alcohol. The chemistry was different. The fermentations were slow, stubborn, and delicate. And because it was already November, everything was happening in much colder weather, which complicates things in ways you don’t really get to opt out of.

Normally, during harvest, I’m managing heat, in 2011, I was trying to create it, to keep fermentations warm enough to stay alive and coax them along instead of holding them back. Then came pressing in the cold, working in the rain, long days that slid straight into longer nights.

Fermentations happening through Thanksgiving. Nothing wrapped up neatly or finished on schedule. Every step took more attention than it should have, and every decision felt heavier because there wasn’t much margin for error.

On top of all of that, there was still all the physical cellar work. Winery work is constant cleaning, constant disinfecting. Bins, pumps, hoses, barrels, shovels, it’s endless. And everything is wet, always.

Late one night, I was inside one of the fermentation bins shoveling out grape skins after a press. By then my leg was better enough that I wasn’t in the boot anymore, but it was still something I was constantly aware of. I was being careful, or I thought I was. I lost my footing and fell straight backward, without hands free to catch myself or slow it down. I landed hard on my tailbone, the same kind of pain as the deck, where it knocks the air out of you and leaves you staring at nothing for a second, waiting for your nervous system to come back online.

So now I had a badly injured ankle that was still healing and a fresh tailbone injury layered on top of it, and a winery full of partially fermenting fruit that didn’t care.

And then there was me, back in bed that night, running every possible interpretation through my head. Maybe I’m not supposed to be doing this. This is my body telling me to stop. I am in over my head. Maybe I’m an idiot. Or maybe I’ve been romanticizing a life that is just too physically demanding for me. None of those thoughts came with solutions. They just showed up..

Morning came, as it always does. There was still wine in bins and barrels that needed my full attention and daily decisions. So I kept going and finished the vintage.

I did not release this wine on a normal timeline. It was young estate fruit, high acid, lower alcohol, and structurally intense. It needed time, and these were not traits you could just blend out.

I was lucky enough, financially, to be able to give it that time instead of forcing it out into the world before it was ready. It took about four years before I felt good about it. Not “fine.” Good.

A couple of months ago I opened a bottle, I still have a few left. It’s excellent. Very elegant, food-driven, and soft in the way serious wines tend to be.

It makes a lot of sense now, which feels almost absurd, considering how close I came to thinking that year had broken me.

Every time I make this chicken fried rice, I think about 2011 and give it a small internal nod.

I stood at a stove on crutches and made myself breakfast when everything felt impossible. I made the wine anyway, survived, and I’m still here. Sometimes that’s the whole sentence.

It’s probably worth mentioning that I’ve never shared this chicken fried rice here before, which feels odd when I think about it. Not because it’s secret, or because it’s special in any sense. Mostly because I’ve never really thought of it as a “recipe.” It’s just something I make. It’s when there’s leftover rice and chicken and I need food. It’s what I make when I don’t want to decide anything or prove to myself that I can still do small, normal, human things even if everything else feels unmanageable.

I do realize everyone makes fried rice all the time, this is just my simple version. But it’s also the version I made on one of the hardest mornings of my life, and if I’m being honest, it’s still the kind of meal I want when things feel intolerable.

Maybe that’s why I never wrote it down. Because in my head it lives in the category of survival, not performance, but survival counts.

So here it is.

Why I Love This Recipe

• It turns leftovers into a real meal instead of a placeholder, which still feels a little bit magical to me.
• It’s fast, but not sloppy. There’s a small sequence to it, and I’ve always liked that rhythm.
• I keep this chicken fried rice in the same mental category as that 2011 vintage: simple on the surface, technically straightforward, and completely dependent on paying attention.
• This dish looks ordinary, but for me, it holds history.
• It’s flexible in the way food needs to be when life is busy.
• It reminds me that I’ve been taking care of myself longer than I give myself credit for.

Ingredients

• Canola oil – Neutral, high heat, doesn’t leave any fingerprints.
• Eggs – Softness that weaves through instead of sitting on top.
• Yellow onion – The kind of base layer when you need something to work.
• Frozen mixed vegetables – From the freezer, always there, which matters more than it gets credit for.
• Rotisserie chicken – Already cooked, already useful, already past the hard part.
• Soy sauce – Salty, familiar, dependable.
• Cold cooked rice – Cold is the difference between fried and steamed, and between frustration and success.
• Oyster sauce – Savory depth.
• Toasted sesame oil – Not just an honorable mention.
• Green onions – A little freshness at the end, mostly because it feels right.

How to Make Chicken Fried Rice

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (scramble the eggs)
  Get your wok or largest skillet ripping hot and add a tablespoon of oil. Pour in the beaten eggs and gently scramble them just until they’re mostly set, but still soft. Pull them out onto a plate. They’ll finish later and stay tender instead of rubbery.
• Step Two (build the base)
  Add another tablespoon of oil to the pan, then the diced onion and frozen vegetables. Stir fry until the onion softens and the vegetables are hot, about two to three minutes. This step cooks off moisture early, which matters once the rice goes in.
• Step Three (season the chicken)
  Add the rotisserie chicken and stir it around until it’s warmed through. Splash in a tablespoon of soy sauce and toss so the chicken gets seasoned before it meets the rice. This small step keeps the whole dish from tasting blah.
• Step Four (fry the rice)
  Add the final tablespoon of oil, then the cold cooked rice. Use your spatula to press and break up clumps right in the pan. Let it sit for a moment, then stir fry until the rice is hot and starting to fry, about two to three minutes. You’re aiming for separation, not nonstop stirring. It’s a little like waiting on grapes that don’t look ready yet. Nothing dramatic is happening, but a lot is happening.
• Step Five (sauce and finish)
  Slide the eggs back into the pan. Add the oyster sauce, toasted sesame oil, and the remaining soy sauce. Toss everything until the rice is evenly coated and glossy, with no pale patches left.
• Step Six (green onions and adjust)
  Add the sliced green onions and toss once more. Taste and adjust with a little more soy sauce if needed. Serve it hot, straight from the pan, while the rice still has texture.

Recipe Tips

• Use cold, day-old rice if you can. Freshly cooked rice holds too much surface moisture and tends to steam instead of fry, which changes the texture.
• Break up the rice in a bowl with your hands before it ever hits the pan. Smaller clumps separate faster and fry more evenly.
• Let the rice sit against the hot pan for brief moments before you stir. That pause is where texture develops. Not everything needs to be constantly moved.
• Seasoning the chicken before adding the rice makes a difference. It layers flavor instead of requiring the sauce at the end to fix everything.
• Keep the pan hot and keep moving. Fried rice is less about being precise and more about momentum.
• If the rice looks a little underwhelming at first, keep going. A lot of good things don’t look finished until they are. I learned that long before I learned to cook.

Storage

• Let the fried rice cool, then store it in a sealed container in the refrigerator for up to 4 days.
• Reheat in a skillet over medium-high heat with a small splash of water, then stir fry until hot. This brings the texture back better than the microwave.
• You can microwave it in a covered bowl with a damp paper towel, stirring once halfway through, until heated through.
• Freezing technically works, but the texture changes and it never quite comes back to what it was. It’s up to you.

FAQs

• Can I use freshly cooked rice if I didn’t plan ahead?
  Yes, but spread it on a sheet pan and refrigerate it uncovered until cold and dry. Warm rice holds too much moisture and turns sticky instead of frying.
• Why does cold rice matter so much?
  Cold rice has less surface moisture, which lets the grains stay separate and fry instead of steam. That separation is most of what everyone says when they say “good fried rice.”
• What does oyster sauce add here?
  Oyster sauce adds a little savoriness plus a small amount of natural sweetness. Not sugary, not dessert-sweet, but enough to balance the soy sauce so you don’t need to start adding sugar separately.
• Can I skip the oyster sauce?
  You can. The fried rice will still be good. It just won’t have quite the same depth.
• Why season the chicken before adding the rice?
  It adds flavor earlier instead of the rice having to carry everything later. It’s a small step I’ve found to make a noticeable difference.
• My rice keeps turning mushy. What’s going wrong?
  Usually one of three things: warm rice, too much moisture, or not enough cooking heat. Starting with cold rice, a hot pan, and a brief rest between stirs fixes most of it.
• Can I switch the protein?
  Yes. Leftover chicken thighs, chicken breast, pork, shrimp, or tofu all work. The method matters more than the protein.
• Is this meant to be “authentic”?
  I like to think of it as useful and that it exists to feed you.

From My Kitchen Notes

• Some foods are forever tied to a year, even if you only cooked them once inside the disaster. This chicken fried rice still holds 2011 for me.
• Feeding yourself when everything feels unstable is a form of self-trust that doesn’t get enough credit.
• Simple recipes do not mean unserious.
• Fried rice is forgiving, but timing still matters. So does cooking heat, and knowing when to stop touching it.
• This rice reminds me how often I’ve been handed situations I didn’t feel ready for, and how often I went anyway.
• This is the kind of meal that exists outside of ambition. I like that.
• Survival recipes don’t usually look important while you’re collecting them.
• Some dishes mark time and show up when you needed proof you could keep going.
• There’s something about watching raw ingredients slowly become usable that mirrors vineyard years, where nothing moved fast, nothing was guaranteed, and I learned patience whether I wanted to or not.
• Every time I make this, I remember that I survived something I did not feel equipped for.
• I remember a version of myself who was injured, terrified, financially exposed, exhausted, responsible for too much, and still stood in a kitchen and fed herself anyway.

More Recipes That Show Up When You Need Them

• Egg Drop Soup – Five minutes, one pot.
• Mongolian Beef Noodles – Sticky sauce, tender noodles.
• Ground Turkey Stir-Fry – Tastes like you planned it, even when you didn’t.

This post may contain affiliate links. Please read my disclosure policy.

Print

Chicken Fried Rice

Chicken fried rice made with cold cooked rice, rotisserie chicken, eggs, and frozen vegetables, finished with soy sauce, oyster sauce, and toasted sesame oil. A fast, flexible dinner that relies on timing and attention for the right texture.

Course Main Course

Cuisine Asian-inspired

Keyword chicken fried rice, chicken fried rice with vegetables, easy chicken fried rice, homemade chicken fried rice, leftover chicken fried rice, quick chicken fried rice, rotisserie chicken fried rice

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 465kcal

Author Cathy Pollak

Equipment

• wok or large skillet. High heat and surface area help the rice fry instead of steam.

Ingredients

• 3 tbsps (45 ml) canola oil divided
• 2 large eggs beaten
• ½ cup (75 g) diced yellow onion
• 1 cup (140 g) frozen mixed vegetables
• 2 cups (280 g) diced rotisserie chicken
• 4 tbsps (60 ml) low sodium soy sauce divided
• 4 cups (720 g) cold cooked rice
• 1 tbsp (15 ml) oyster sauce
• 1 tsp (5 ml) toasted sesame oil
• ½ cup (50 g) sliced green onions

Instructions

• Heat 1 tablespoon (15 ml) of the canola oil in a wok or large skillet over high heat. Add the beaten eggs and cook, stirring gently, until mostly set but still soft. Transfer the eggs to a plate and set aside.
  3 tbsps (45 ml) canola oil, 2 large eggs
• Add another tablespoon (15 ml) of canola oil to the wok. Add the diced onion and frozen mixed vegetables and stir fry until the onion is softened and the vegetables are heated through, about 2 to 3 minutes.
  ½ cup (75 g) diced yellow onion, 1 cup (140 g) frozen mixed vegetables
• Add the diced rotisserie chicken and cook, stirring constantly, until warmed through, about 1 minute. Drizzle in 1 tablespoon (15 ml) of the soy sauce and toss to evenly coat the chicken.
  2 cups (280 g) diced rotisserie chicken, 4 tbsps (60 ml) low sodium soy sauce
• Add the remaining tablespoon (15 ml) of canola oil, followed by the cold cooked rice. Use a spatula to press and break up any clumps. Stir fry until the rice is heated through and beginning to fry, about 2 to 3 minutes.
  4 cups (720 g) cold cooked rice
• Return the scrambled eggs to the wok. Add the oyster sauce, toasted sesame oil, and remaining 3 tablespoons (45 ml) of soy sauce. Toss well until the rice is evenly coated and everything is well combined.
  1 tbsp (15 ml) oyster sauce, 1 tsp (5 ml) toasted sesame oil
• Add the sliced green onions and toss to combine. Taste and adjust seasoning with additional soy sauce if needed. Serve immediately.
  ½ cup (50 g) sliced green onions

Notes

• Cold rice is essential for proper texture and prevents steaming.
• Breaking up rice clumps in the pan improves separation and even frying.
• Seasoning the chicken before adding the rice builds flavor early.

 

If you’re making this chicken fried rice, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 420g | Calories: 465kcal | Carbohydrates: 48g | Protein: 26g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 155mg | Sodium: 1020mg | Potassium: 420mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2100IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 3mg

Have you made this Chicken Fried Rice? I’d love to hear how it turned out – leave a comment below and let me know.

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Slow Cooker Garlic Confit Mashed Potatoes, Without the Usual Mess

These slow cooker mashed potatoes get their depth from garlic confit, where garlic slowly cooks in oil until it turns soft, mellow, and very savory. I use both the cloves and the oil here, which is why the flavor is rich without being overwhelming. This is the same garlic confit I shared last week, and this is exactly the kind of recipe it was meant for.

Using the slow cooker does change the whole experience of mashed potatoes. There’s no draining at the sink, racing the clock, or last-minute panic when you’re cooking dinner and everything else is happening at once. The potatoes cook slowly in broth and absorb flavor as they go. They end up creamy without needing a lot of correction later, which is the sweet spot for this method.

Garlic confit gives you a better result here because it dissolves into the potatoes. The cloves mash easily and the oil flavors evenly throughout. Nothing feels compromised or out of place. The garlic flavor holds its own without taking over.

These are mashed potatoes you can make earlier in the day, keep warm without stress, and serve whenever you’re ready. You don’t have to wait for a special occasion, or a crowd you’re trying to feed to make these. Just because it’s Monday is good enough.

Why I Love This Recipe

• I like mashed potatoes that take their time. Throwing everything in the slow cooker and letting it go feels calmer, and the potatoes always end up right where they’re supposed to be (on my plate).
• Garlic confit changes the mood of this recipe. It’s garlic without the bitter edge. It’s warm and mellow, and it spreads through the potatoes like finger fog instead of a storm.
• Yukon Golds do what they’re good at and aren’t needy like other varieties. They soften nicely and mash easily.
• Cooking the potatoes in broth means they start out seasoned instead of needing to be fixed later. I appreciate that.
• These stay creamy while they sit in the slow cooker, which makes them dependable in a way mashed potatoes usually aren’t.
• I like that I can mash them until they look just about right and stop there. No rescuing required or second guessing.
• The finished potatoes are ready for me when I need them, instead of the other way around.
• The leftovers are always good, which always feels like a small mercy in and of itself.

Ingredients

• Yukon Gold potatoes – These are always my first choice for mashed potatoes. They soften, mash, and taste good before you add anything to them.
• Chicken broth – This cooks into the potatoes instead of just sitting underneath them. It gives you flavor immediately without having to bandage things later.
• Kosher salt – Enough to season the potatoes while they cook so you’re not chasing balance at the end.
• Garlic confit cloves – Soft, mellow, and sweet in the way only slow-cooked garlic gets. This is where the flavor comes from.
• Garlic confit oil – Use it. It matters so much. It takes the garlic through the whole pot instead of leaving it stranded.
• Unsalted butter – Adds richness without taking over. You can taste it, but it doesn’t need to be the star here.
• Whole milk or half-and-half – Warm it before adding so everything stays smooth. Use more or less depending on how you like your potatoes.
• Black pepper – Just enough to give the potatoes a little something and keep them from feeling boring.

How to Make Slow Cooker Garlic Confit Mashed Potatoes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (load the slow cooker)
  Put the peeled, cut potatoes into a 6-quart slow cooker with the chicken broth and kosher salt. Give it a good stir so everything’s coated, then spread the potatoes out so they’re mostly even. This is not the moment for potato stacking chaos. We want them cooking on the same timeline.
• Step Two (cook until soft)
  Cover and cook on high for 3 to 4 hours, until the potatoes are fully soft and don’t resist a fork at all. You’ll probably still have some liquid hanging out in the bottom. Leave it. That’s part of why these turn out creamy instead of sad.
• Step Three (drain)
  Carefully pour off most of the liquid, but keep about ½ cup in the slow cooker. That little bit makes mashing easier and gives you a head start on texture without having to drown the potatoes later.
• Step Four (add the garlic confit)
  Add the garlic confit cloves, garlic confit oil, and softened butter straight into the pot. Mash until smooth, or stop early if you like some texture left behind. The garlic confit melts right in and gives you real flavor without that sharp garlic aftermath.
• Step Five (finish with warm milk)
  Slowly stir in the warmed milk or half-and-half, adding only what you need to get the consistency you like. If you want them looser, add a few tablespoons at a time. You can always add more. Taking it back is not a thing.
• Step Six (season and hold)
  Season with black pepper and more salt if needed, then stir until everything’s fully combined. If you’re not serving right away, switch the slow cooker to warm. Stir once in a while and keep the lid on so the top doesn’t dry out.

Recipe Tips

• Yukon Golds are doing the work here, which is why I prefer them. They naturally taste rich and don’t need much to turn into their creamiest self. If you use Russets, expect to add a little more milk and patience.
• Cut the potatoes into similar-sized chunks. This is not so much about precision, but more about not having half of them ready while the rest are still negotiating themselves down to softness.
• Don’t stress if there’s liquid left in the slow cooker after cooking. That bit of broth is helpful, not a mistake, and makes the mash smoother without turning it soupy.
• Garlic confit is mellow by nature. If you’re worried these will be “too garlicky,” they won’t be. Eight cloves are the perfect amount for rich, comforting garlic-flavored potatoes.
• Make sure to warm the milk before adding it. Cold milk cools everything down and makes you stir more than you need to, which is how potatoes start getting weird.
• Mash them by hand if you’re able. A masher gives you control, and control keeps things from crossing into glue territory.
• If you’re holding these on warm, give them a stir every so often. They don’t need constant attention, just a check-in so the top doesn’t dry out and pretend it’s a crust.

Storage

• These mashed potatoes keep well in the refrigerator for up to 3 days. Transfer them to an airtight container once they’ve cooled.
• To reheat, add a splash of milk or broth and warm gently, either on the stovetop or back in the slow cooker on low. Stir occasionally until they’re smooth again and stop as soon as they’re hot. Overdoing it is how mashed potatoes lose any charm they could have.
• If you want to hold them in the slow cooker, switch it to warm once they’re done and give them a stir every 20–30 minutes so the surface stays the way you want it. A little extra milk or broth fixes anything that starts looking too thick.
• Freezing is not worth it here. The texture comes back wrong, and this recipe is too good to be downgraded like that.

FAQs

• What kind of potatoes work best for these mashed potatoes?
  Yukon Golds are my go-to. They need almost no input from you, not even good vibes. Russets do work if that’s what you have, but they want more milk or butter to get to the same place. Ultimately it’s your choice.
• How long do they really need in the slow cooker?
  When I make these, they’re usually ready right around 3 hours on high, but slow cookers all run a little differently. Check them at the 3-hour mark and keep going if they’re not completely soft yet. You’re looking for potatoes that give up easily when you poke them.
• Why is there still liquid left in the slow cooker?
  That’s on purpose. Leaving some of the broth behind makes the potatoes easier to mash and keeps the texture smooth without relying only on milk. You want enough moisture that everything comes together easily, not a dry pot you have to deal with.
• Do I need to warm the milk first?
  You don’t have to, but warm milk makes the whole process smoother. Cold milk technically works, but it usually means more mashing to get the same texture, which isn’t my favorite way to spend the last five minutes.
• How much milk should I add?
  I usually start with about ¾ cup (177 ml) and stop there. If you like them looser or very smooth, you can add more, just a little at a time. It’s easy to overshoot if you rush it.
• What if I don’t have garlic confit?
  You can use roasted garlic and a little roasted garlic oil instead, and it will still be good. It just won’t have the same mellow, sweet flavor that garlic confit adds. Confit garlic blends in, while roasted garlic is a bolder flavor.
• How garlicky are these?
  They’re flavorful but not pungent. Garlic confit softens the garlic and takes away the bite, so eight cloves give you richness without turning the potatoes into a statement piece. If you want more, add another clove or drizzle a little extra confit oil on top.
• Why don’t you boil the potatoes first?
  Cooking them directly in the slow cooker means less handling and fewer chances to waterlog them. They soften in their own time, absorb flavor, and mash up easily without feeling whipped into submission.

From My Kitchen Notes

The are my observations while cooking, making, serving and eating this recipe. These are not cooking tips.

• I like food that will sit there and come together while I think about something else entirely. These potatoes don’t need anything from me once they’re going.
• I find relief in cooking something that isn’t trying to become a moment. It just shows up hot and intact, which feels like a win.
• Garlic confit changes the way I think about making something because once it exists, it keeps showing up as something else. You make it once (then a thousand times), and then it slowly rewires everything that comes after.
• Mashed potatoes are a reminder that real softness doesn’t come from force. If you push too hard, they turn on you.
• I notice I cook better when I’m not trying to win. These potatoes live there, in the no-performance zone.
• Mashing potatoes is repetitive and keeps my hands busy while my brain wanders off and picks at things it probably shouldn’t.
• These potatoes will not fix your life, but they also don’t add to the mess. Sometimes that’s the best outcome available.
• If you want them wilder or more indulgent, that’s a different day. These are perfect as they are.

A Few More Ways I Cook Potatoes

If potatoes matter to you, these are worth your time.

• Instant Pot Mashed Potatoes – fast, fluffy, reliable.
• Salt and Vinegar Smashed Potatoes – crisp edges, vinegar bite.
• Breakfast Potatoes (Home Fries) – cast iron, golden, steady.

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Slow Cooker Garlic Confit Mashed Potatoes

Creamy slow cooker mashed potatoes made with garlic confit, using both the soft cloves and infused oil for mellow, savory flavor. The potatoes cook gently in broth, mash easily, and stay creamy while holding warm for serving.

Course Side Dish

Cuisine American

Keyword crockpot mashed potatoes, garlic confit mashed potatoes, holiday mashed potatoes, make-ahead mashed potatoes, roasted garlic mashed potatoes, slow cooker garlic confit mashed potatoes, slow cooker mashed potatoes

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 8

Calories 290kcal

Author Cathy Pollak

Equipment

• slow cooker (6-quart / 5.7-liter). Provides gentle, even heat and allows the potatoes to cook and hold.
• potato masher Gives full control over texture and prevents overworking the potatoes.

Ingredients

• 4 lbs (1.8 kg) Yukon Gold potatoes peeled and cut into chunks
• 1 cup (240 ml) chicken broth
• 1 tbsp (18 g) kosher salt
• 8 garlic confit cloves
• ¼ cup (60 ml) garlic confit oil
• 6 tbsps (85 g) unsalted butter softened
• ¾ to 1 cup (177 to 240 ml) whole milk or half-and-half, warmed
• ½ tsp (1 g) black pepper

Instructions

• Add the peeled and cut potatoes to a 6-quart (5.7-liter) slow cooker along with the chicken broth and kosher salt. Stir to coat evenly and spread the potatoes into a mostly even layer.
  4 lbs (1.8 kg) Yukon Gold potatoes, 1 cup (240 ml) chicken broth, 1 tbsp (18 g) kosher salt
• Cover and cook on high for 3 to 4 hours, until the potatoes are very tender and easily pierced with a fork. Some liquid may remain in the slow cooker, which helps create a creamier texture when mashing.
• Carefully pour off excess liquid, leaving about ½ cup (120 ml) in the slow cooker.
• Add the garlic confit cloves, garlic confit oil, and softened butter. Mash directly in the slow cooker until smooth or slightly textured.
  8 garlic confit cloves, ¼ cup (60 ml) garlic confit oil, 6 tbsps (85 g) unsalted butter
• Slowly stir in the warmed milk or half-and-half, adding only enough to reach the desired consistency. Add additional liquid a few tablespoons (15 ml per tablespoon) at a time if needed.
  ¾ to 1 cup (177 to 240 ml) whole milk
• Season with black pepper and additional salt to taste. If holding for serving, switch the slow cooker to warm, stirring occasionally and keeping covered.
  ½ tsp (1 g) black pepper

Notes

• Yukon Gold potatoes mash smoothly with minimal added liquid; Russets may require more milk or butter.
• Leaving some cooking liquid behind helps prevent dry or stiff mashed potatoes.
• Warm milk reduces overmixing and keeps the texture smooth.
• For very smooth potatoes or immersion blending, the full 1 cup (240 ml) of milk may be needed.
• These can be held on warm for up to 2 hours, stirring every 20 to 30 minutes and adding milk or broth if needed.
• Nutrition was calculated using whole milk and the lower end of the milk range.
• Garlic confit oil and butter account for most of the fat content.
• Values are estimates and will vary based on milk choice and portion size.

 

If you’re making these slow cooker garlic confit mashed potatoes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 240g | Calories: 290kcal | Carbohydrates: 36g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 620mg | Potassium: 720mg | Fiber: 3g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 2mg

Have you made these Slow Cooker Garlic Confit Mashed Potatoes? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Garlic Confit Mashed Potatoes appeared first on Noble Pig.

Salt and Vinegar Smashed Potatoes Are Overconfident on Purpose

There’s always that one tourist on the Oregon coast, sometimes two, who assume they’re on the same wavelength as Zeus or Poseidon and therefore immune to natural consequences (smh). I see it all the time. They inch out onto a slick boulder, or worse, turn their back to the surf like they’ve been personally assured immunity by the Pacific. You can’t warn them because Oregon waves aren’t quiet. Every local just stares, because we know what’s coming: nature is about to teach a class and file paperwork.

These salt and vinegar smashed potatoes carry the same overconfidence. They don’t ease in, they arrive with the full authority of the ocean behind them. Sharp, briny, tangy enough to make your jaw do paperwork of its own. Mouth-puckering, but in the best way, like the first slap of cold spray when you get too close to the tide line.

These are not gentle potatoes. They’re my side-dish version of a sneaker wave, crispy edges, vinegar that claps back with full trident precision, and just a hint of “here’s what the Pacific would taste like if it were actually delicious.”

They roll onto the table like, “prepare yourself.”
And honestly? I love them for it.

Why I Love This Recipe

• Like my favorite salt and vinegar chips, but hotter.
• Perfect little platforms to deliver a caviar smutz. Promise.
• Crispy, briny, absolutely not gentle. Just as flavorful as my roasted potatoes with asparagus.

Ingredients

The essentials behind these overconfident sheet pan smashed potatoes:

• Small potatoes – Fingerlings or little new potatoes. They smash and crisp the best.
• Olive oil – Gives their jagged edges their tide-pool shimmer.
• Kosher salt – The brine they deserve.
• Black pepper – Just for balance.
• Fresh rosemary – The cultured flourish.
• Apple cider vinegar – the puckery wave that hits last. If you love a vinegar bite, my Carolina-style brown sugar vinegar bbq sauce brings the same sharp thrill to anything you brush it on.

How to Make Salt and Vinegar Smashed Potatoes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (boil the potatoes):
  Get the oven heating to 425°F (220°C) while the potatoes take a dip in salted water. Bring them to a boil and cook until they’re fork tender. Drain them and let them cool down just enough so you’re not juggling lava.
• Step Two (smash them):
  Coat a sheet pan with olive oil and set the potatoes on top. Press each one down gently with a potato masher until they’re about a half inch (1.25 cm) thick. This is where they start developing some personality.
• Step Three (season and roast):
  Brush the tops with more olive oil and season with kosher salt, black pepper, and rosemary. Slide the pan into the oven for about twenty five minutes, just long enough for the edges to get brown, crispy, and a little bold.
• Step Four (bring the vinegar):
  Pull the potatoes out while they’re hot and brush them with apple cider vinegar. It’s the same sharp moment I love in my Western Carolina BBQ sauce. Taste one, adjust the salt or vinegar if you want them punchier, and get them on the table while those edges are still crunchy.

Recipe Tips

A few rules before these crispy potatoes correct you:

• Boil until truly tender – half-cooked potatoes don’t smash and will fight back.
• Dry potatoes crisp better – let them steam off after draining so the sheet pan oil sticks. Same method I use in my cheesy-crushed rosemary roasted red potato coins, where the whole goal is maximum crackle.
• Oil like you’re not paying for it – this is where the crisp comes from.
• Smash height matters – right around that half inch sweet spot gives you the perfect ratio of fluffy center to crispy, feral edge.
• Season while they’re hot – rosemary and salt cling better when the potatoes have just been brushed with oil.
• Season aggressively – they can handle it, they asked for it. Same instinct as my green olive puttanesca pasta,  and olive cheese bread, salty from the first bite.
• Vinegar goes on last – the sneaker wave that hits you from behind.
• Taste and adjust – salt and vinegar are a choose-your-own-mouth-pucker.

Storage and Leftovers

These smashed potatoes do okay in the fridge, but let’s be honest, they’re never as POW-erful on day two without a little coaching.

• Store in an airtight container. They’ll hold in the fridge, but give them a little space so the edges don’t steam themselves soft.
• Reheat in the oven. A hot sheet pan at 375°F (190°C) brings the crunch back in about ten to fifteen minutes. Microwaving these is like sending a sailor into battle with a pool noodle. Don’t.
• Revive. Give them a fresh brush of apple cider vinegar before reheating. Anyone who loves that jolt of tang usually keeps my pickled red onions in their fridge too.

FAQs

• Can I use a different vinegar?
  You can, but don’t. ACV is the one that gives these their “I think I can outsmart the ocean” bite. Anything softer turns them into polite potatoes, and that’s not the assignment.
• Do I have to smash them?
  Yes. A whole potato won’t crisp, and a half-hearted smash won’t either. Give them real pressure. This is not a place for gentle hands.
• Can I make them ahead?
  Boil and smash ahead is fine. But don’t bake until you’re actually eating. A pre-baked smashed potato sitting in your fridge is like a sneaker wave paused mid-air. It loses all its game.
• Why brush the vinegar at the end?
  Because roasting it off in the oven loses the punch. The post-bake brush is what gives that sharp, briny, “should I have signed a waiver?” finish.
• Can I use dried rosemary?
  You could, but it’s not the same. Fresh rosemary is the flex that keeps these from turning fully normal.
• Do they reheat well?
  Yes, as long as you oven them back to life and re-vinegar before serving. Anything less and they collapse like a tourist who didn’t respect the tide chart.

More Recipes From The Bolder Side Of The Kitchen

If you’ve made it this far, you’re clearly not afraid of a little kitchen turbulence.

• Dill Pickle Soup – briny swagger that snatches taste buds by the collar.
• Pizza Potatoes – a sheet pan potato recipe with a pulse.
• Salt and Vinegar Chip Scalloped Potatoes – sharp and vinegary in the most committed way.
• Homemade Refrigerator Pickles – tangy crunch that stays crisp and alive.

This post may contain affiliate links. Please read my disclosure policy.

Print Salt and Vinegar Smashed Potatoes Crispy salt and vinegar smashed potatoes with sharp tang, crackly edges, and fresh rosemary. A vinegar-forward sheet pan potato that turns out crisp, briny, and full of character every single time. Course Side Dish Cuisine American Keyword apple cider vinegar potatoes, briny potato recipe, crispy sheet pan potatoes, crispy smashed potatoes, roasted smashed potatoes, rosemary smashed potatoes, Salt and Vinegar Potatoes, salt and vinegar potatoes recipe, Salt and Vinegar Smashed Potatoes, sharp vinegar potatoes, sheet pan potatoes, smashed potatoes recipe, tangy potato side dish, vinegar potatoes Prep Time 5 minutes minutes Cook Time 40 minutes minutes Total Time 45 minutes minutes Servings 4 Calories 235kcal Author Cathy Pollak Equipment large pot For boiling the potatoes. Colander For quick draining and steam-drying. potato masher To flatten each potato evenly. Sheet Pan Helps maximize crisping. pastry brush For coating with olive oil and vinegar. Ingredients 2 lbs small potatoes new or fingerlings work well olive oil kosher salt fresh ground pepper fresh rosemary finely chopped apple cider vinegar Instructions Preheat the oven to 425°F (220°C). Place the potatoes in salted water, bring to a boil, and cook until fork tender. 2 lbs small potatoes Drain and let them cool for a few minutes so they’re easier to handle. Coat a sheet pan with olive oil. Place the potatoes on the pan and press each one down gently with a potato masher to about ½ inch (1.25 cm) thick. olive oil Brush the tops generously with olive oil and season with kosher salt, black pepper, and rosemary. Roast for 25 minutes, or until the edges turn brown and crisp. kosher salt, fresh ground pepper, fresh rosemary Remove from the oven and brush each potato with apple cider vinegar while still hot. Taste and adjust with more salt or vinegar. Serve immediately. apple cider vinegar Video Notes Tender potatoes smash best – boil until fully soft; undercooked potatoes resist flattening. Steam-drying improves crispiness – letting potatoes sit in the colander removes surface moisture so the oil clings. A generous oil coat matters – this is what creates deep, jagged crisp edges. Smash height affects texture – ½ inch (1.25 cm) keeps the centers fluffy while the rims crisp. Season while hot – rosemary and salt stick better right after brushing with oil. Vinegar always goes on last – brushing it after roasting keeps the tang sharp instead of cooked off.     If you’re making these salt and vinegar smashed potatoes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card. Nutrition info is an estimate and will vary depending on the brands you use. ©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed. Nutrition Serving: 225g | Calories: 235kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 210mg | Potassium: 900mg | Fiber: 4g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 1mg

Have you made these Salt and Vinegar Smashed Potatoes? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Salt and Vinegar Smashed Potatoes appeared first on Noble Pig.

Why I Make Mongolian Beef Noodles at Home

Someone asked me what kind of recipes I like putting my own spin on, and it’s probably the ones you’d normally get in a takeout box. I live far enough from town that picking up takeout feels like a whole event. By the time I’ve driven in, parked, and driven home, I could’ve made it myself and eaten already. No one’s delivering DoorDash out here, so over the years I’ve been forced to get good at faking my favorite takeout dishes and honestly, I don’t hate it.

Easy Mongolian beef noodles is one of those wins. All the sauce, the sweet-salty tangle of noodles (you already have in the pantry), and the quick, weeknight cooking that makes you forget this didn’t come from a strip mall. It’s better than anything that could’ve survived the drive anyway.

Why I Love This Recipe

• Uses spaghetti, no hunting down lo mein.
• One pot, under 30 minutes, zero nonsense.
• Feels like takeout, tastes fresher.

Ingredients

All the usual stuff for a takeout Mongolian noodle sauce night.

• Spaghetti noodles – this makes it very weeknight friendly.
• Ground beef – faster than slicing steak.
• Sesame oil – adds that unmistakable takeout flavor.
• Garlic and ginger – the flavor base of every good stir-fry.
• Tomato paste – my sneaky depth builder.
• Soy sauce – the salt, the shine, the umami.
• Honey – sweet against the spice.
• Beef broth – adds body to the sauce.
• Hoisin sauce – sticky essential for Mongolian-style glaze.
• Cornstarch slurry – thickens and hugs every noodle.
• Red pepper flakes – heat without stealing the show.
• Black pepper and salt – always.
• Green onions and sesame seeds – the finish line.

How to Make Mongolian Beef Noodles

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the pasta)
  Bring a pot of salted water to a boil and cook the spaghetti for about ten minutes. Before draining, save ¼ cup (60 mL) of the pasta water to use later.
• Step Two (make the base)
  In a small bowl, mix the cornstarch with a splash of water and set aside. Then, in the same pot, cook the ground beef with sesame oil and garlic over medium heat until browned, 6 to 8 minutes. Drain any excess fat.
• Step Three (add the flavor)
  Stir in the tomato paste and ginger for a few minutes so they deepen and caramelize slightly. This gives the sauce a richer flavor.
• Step Four (build the sauce)
  Add soy sauce, honey, beef broth, hoisin, red pepper flakes, black pepper, and salt. Stir it all together, then pour in the cornstarch slurry. The sauce should thicken and pull together, kind of like the one in my beef teriyaki stir fry, quick and savory with that same takeout shine.
• Step Five (finish and serve)
  Add the cooked noodles and reserved pasta water. Toss until coated and saucy, then finish with green onions and sesame seeds. It’s weeknight takeout flavor without ever leaving the kitchen.

Recipe Tips

A few more things for this Mongolian beef and noodles recipe.

• I’ve subbed fettuccine, linguine, even angel hair when that’s what I had, just don’t overcook, they’ll finish in the sauce.
• Brown sugar fills in fine for honey, light or dark.
• If you want more sauce, double it. Leftovers stay saucy too.
• Skip the noodles and pour it over rice if you prefer.
• Go ahead and double the batch if your pot can handle it. Leftovers are a gift.
• You could cook the pasta while the beef browns in another pot, but then it’s no longer a one pot meal. Your choice.

Storage

Not that leftovers last long, but still.

• Keeps in the fridge for up to 3 days. Tastes even better once the sauce sinks into the noodles.
• Reheat in a skillet with a splash of water or broth to loosen the sauce.
• If you want to freeze it, portion it out first. Let it cool, then freeze in airtight containers for up to a month.
• Thaw overnight in the fridge and warm on the stove with a little extra broth to bring it back to life.

FAQs

• Can I use a different type of noodle?
  While all the spaghetti-esque noodles work great like fettuccine or linguine, you can always use rice noodles or even ramen. They all handle the sauce well. Just don’t overcook them.
• Is this spicy?
  Barely. Add more red pepper flakes or a drizzle of chili crisp if you want heat.
• Do I need to use ground beef?
  You can sub in thinly sliced flank steak, ground turkey, or even crumbled tofu if that’s your thing.
• What should I serve with Mongolian beef noodles?
  It’s a full meal on its own, but a side of my spicy wontons or a bowl of my twenty-minute wonton soup with some steamed broccoli make it feel like a full takeout spread at home. You could even do a double whammy of pasta and serve my simple chili garlic noodles too. The possibilities are endless.

More Takeout-Style Recipes

All the same takeout flavor, just made in your own kitchen.

• Honey Sesame Chicken – Sticky, sweet, and full of sesame flavor.
• Sweet And Sour Pork – Tangy without the sugar overload.
• Kung Pao Chicken – Garlic, chilies, and cashews bring the heat.
• Vietnamese-Style Beef – Sharp with lime and black pepper.

More Honey-Garlic-Soy Recipes

Same salty-sweet energy, different dinner.

• Slow Cooker Honey Soy Pulled Pork – Tender and full of honey-garlic flavor.
• Sticky Honey Garlic Chicken Wings – Sweet, garlicky, and messy in the best way.
• Grilled Spicy Honey Garlic Chicken – Charred edges, big honey-garlic flavor.

This post may contain affiliate links. Please read my disclosure policy.

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Easy Mongolian Beef Noodles

Easy Mongolian beef noodles made with ground beef, soy, hoisin, and honey. One pot, 30 minutes, and all the flavor of takeout without leaving home.

Course Main Course, Side Dish

Cuisine Asian-inspired, Chinese-American takeout

Keyword Asian noodle dinner, easy Mongolian beef noodles, ground beef noodles, hoisin noodles, homemade Mongolian sauce, Mongolian Beef Noodles, Mongolian beef noodles recipe, one pot noodles, soy honey garlic noodles, takeout-style noodles, weeknight noodle stir fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 433kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For liquids and seasonings.
• mixing bowls For the cornstarch slurry.
• Cutting board For easy cleanup.
• Knife Chopping garlic, ginger and green onions.
• large pot Boils pasta and doubles as your sauce pot.
• Colander Drains the spaghetti.

Ingredients

• 12 oz (340 g) dry spaghetti noodles
• ¼ cup (60 ml) reserved pasta water
• 2 tbsps (30 ml) water for slurry
• 1 tbsp (8 g) cornstarch
• 1 lb (454 g) ground beef 93% lean
• 1 tbsp (15 ml) sesame oil
• 5 cloves garlic minced
• 1 tbsp (15 g) tomato paste
• 1 tbsp (8 g) minced fresh ginger
• ½ cup (120 ml) low-sodium soy sauce
• ¼ cup (60 ml) honey
• ¼ cup (60 ml) low-sodium beef broth
• 3 tbsps (45 ml) hoisin sauce
• ½ tsp (~1 g) red pepper flakes
• ½ tsp (~1 g) black pepper
• ⅛ tsp (~ 0.75) kosher salt
• 3 green onions, chopped (green parts only)
• 1 tbsp (9 g) sesame seeds

Instructions

• Bring a large pot of water to a boil and cook the spaghetti according to the package directions, about 10 minutes. Reserve ¼ cup (60 mL) of the pasta water, then drain the noodles and set them aside.
  12 oz (340 g) dry spaghetti noodles, ¼ cup (60 ml) reserved pasta water
• In a small bowl, mix the water and cornstarch together to make a slurry and set it aside.
  2 tbsps (30 ml) water, 1 tbsp (8 g) cornstarch
• Using the same pot, add the ground beef, sesame oil, and garlic. Cook over medium heat for 6 to 8 minutes, breaking up the meat as it browns. Drain any excess fat if needed.
  1 lb (454 g) ground beef, 1 tbsp (15 ml) sesame oil, 5 cloves garlic
• Stir in the tomato paste and ginger and cook for 3 minutes, letting the flavors blend.
  1 tbsp (15 g) tomato paste, 1 tbsp (8 g) minced fresh ginger
• Add the soy sauce, honey, beef broth, hoisin sauce, red pepper flakes, black pepper, and salt. Stir until everything is combined, then pour in the cornstarch slurry. Continue stirring until the sauce thickens slightly and coats the spoon.
  ½ cup (120 ml) low-sodium soy sauce, ¼ cup (60 ml) honey, ¼ cup (60 ml) low-sodium beef broth, 3 tbsps (45 ml) hoisin sauce, ½ tsp (~1 g) red pepper flakes, ½ tsp (~1 g) black pepper, ⅛ tsp (~ 0.75) kosher salt
• Add the cooked spaghetti and reserved pasta water to the pot. Toss everything together until the noodles are coated. Remove from the heat and top with chopped green onions and sesame seeds before serving.
  3 green onions, chopped (green parts only), 1 tbsp (9 g) sesame seeds

Notes

• Uses 93/7 ground beef for a leaner take that still brings plenty of flavor.
• If you like more sauce, add a splash of broth or water right before serving.
• The sauce thickens as it cools, same as a restaurant stir-fry.
• Tongs help the noodles get evenly coated instead of clumping.
• A light drizzle of sesame oil before serving gives it that final takeout finish.

 

 

If you’re making these Mongolian beef noodles, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will also vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 280g | Calories: 433kcal | Carbohydrates: 53g | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 800mg | Potassium: 500mg | Fiber: 2g | Sugar: 10g | Vitamin A: 167IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 3mg

Have you made these Mongolian Beef Noodles? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mongolian Beef Noodles appeared first on Noble Pig.

Cottage Cheese Mac and Cheese (The Blender Version)

If you’re also deep into your cottage cheese era, this cottage cheese mac and cheese might be the dish that keeps you there. It starts in the blender, skips the butter and flour baggage, and still comes out creamy enough to make you forget what’s missing. I pour it over hot pasta and watch it turn into a cheesy tangle that tastes way better than it has any right to.

It’s quick, rich, and currently giving every other creamy pasta dinner on my stove an inferiority complex.

Why I Love This Recipe

• Protein-packed without screaming “health food.”
• No butter, no flour, still ridiculously creamy.
• Tastes like cheddar, not cottage cheese.

Ingredients

Everything this one pot, stovetop mac and cheese needs to make it happen.

• Cellentani pasta noodles – perfect shape for maximum sauce cling.
• Cottage cheese – creamy base and loaded with protein.
• Whole milk – smooths it all out.
• Cornstarch – a quick thickener that skips the roux completely.
• Dijon mustard – gives the cheese just enough flavor.
• Garlic powder – a quiet boost of savoriness.
• Black pepper – adds subtle warmth.
• Salt – always.
• Sharp cheddar cheese – brings all the flavor.

How to Make Cottage Cheese Mac and Cheese

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (boil the pasta)
  Get a big pot of salted water going and cook your pasta until it’s just al dente. Cellentani, elbows, or whatever shape you like. Just make sure it’s got some curves for the sauce to grab onto.
• Step Two (blend the sauce)
  Add the cottage cheese, milk, cornstarch, Dijon, garlic powder, pepper, and salt to your blender. Let it run until it’s completely smooth. You want a sauce that looks creamy, not grainy.
• Step Three (melt and thicken)
  Pour the blended sauce into a pot over medium heat. Stir in the shredded cheddar and keep going until it’s melted and thick enough to coat the back of a spoon. This part goes fast, so don’t wander off.
• Step Four (toss it all together)
  Add the hot, drained pasta straight into that pot of cheese sauce. Stir until every piece is coated and shiny. It should look like something you’d dive into without hesitation.

Recipe Tips

A few ways to keep this cottage cheese pasta tasting good.

• Use full-fat cottage cheese for a richer texture. My favorite brand is Good Culture, and if you have extra, it’s perfect in my cottage cheese egg bake.
• Sharp cheddar is my non-negotiable. Mild doesn’t cut it here! If you like rich, smooth sauces without the roux, you need to also try my creamy garlic chicken pasta.
• Toss in peas, spinach, or roasted broccoli for an easy upgrade, or take it the indulgent way with something like my gnocchi with burrata, pesto, and brown butter.

Storage

Because this high protein mac and cheese stays creamy even after a night in the fridge, it’s worth saving every bite.

• Fridge: Store mac and cheese leftovers in an airtight container for up to 4 days. The sauce will thicken slightly as it chills but comes back perfectly on the stove, which reminds me how well my stove top chicken and rice comes back to life after a reheat…time to make that again.
• Reheat: Warm gently on the stove over low heat with a splash of milk to loosen the sauce. Stir often so it stays creamy and doesn’t separate.
• Freezer: I don’t recommend freezing this one. The cottage cheese base doesn’t thaw well and the texture turns grainy.

FAQs

• Can I make this cottage cheese mac and cheese without flour or butter?
  Yes, and that’s the whole point. The cornstarch thickens the sauce without needing a roux, so you still get that creamy texture without any extra steps.
• Does it actually taste like cottage cheese?
  Not even a little. Once it’s blended and heated with cheddar, it just tastes like a rich, cheesy sauce. The cottage cheese is there for texture and protein, not flavor.
• Can I use low-fat cottage cheese?
  You can, but it won’t be as creamy or flavorful. Full-fat cottage cheese gives this stovetop mac and cheese the richness it needs.
• What’s the best pasta for cottage cheese mac and cheese?
  Cellentani or elbows work best since the sauce clings to their curves. You can use shells or rotini too; anything that traps the creamy cheese sauce.
• Can I bake it instead of serving it on the stove?
  Sure, if you want a baked version. Just pour it into a casserole dish, sprinkle extra cheese on top, and bake until bubbly. If you want a fully baked pan with a crunchy topping, my pimento macaroni and cheese is the move.

More Mac and Cheese Recipes Worth Making

Because one version of mac and cheese is never enough, here are a few more to try.

• Gnocchi Mac and Cheese – creamy Gruyère and Fontina cheese.
• Buffalo Chicken Mac and Cheese – tender chicken, pasta, and a creamy, spicy cheese sauce.
• Pumpkin Macaroni and Cheese – smooth sauce with a rich, earthy flavor.

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Cottage Cheese Mac and Cheese

Creamy cottage cheese mac and cheese made the easy way, right on the stovetop. The blender does most of the work, and you’re left with a rich, cheesy, high protein pasta that skips the flour and butter.

Course Comfort Food, Dinner, Lunch, Main Course, Side Dish

Cuisine American

Keyword blendermac and cheese, cottage cheese mac and cheese, creamy mac and cheese, high protein mac and cheese, no roux mac and cheese, stovetop mac and cheese, vegetarian mac and cheese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 to 8

Calories 470kcal

Author Cathy Pollak

Equipment

• Blender or food processor. For blending the cottage cheese sauce until smooth.
• large pot For boiling the pasta and making the mac and cheese.
• whisk For stirring the sauce as it melts.

Ingredients

• 1 lb (454 g) cellentani pasta or any elbows
• 24 oz (680 g) full fat cottage cheese (Good Culture is my favorite brand.)
• 2 cups (480 ml) whole milk
• 3 tbsps (24 g) cornstarch
• 1 tsp (5 g) Dijon mustard
• 1 tsp (3 g) garlic powder
• 1 tsp (2 g) black pepper
• ½ tsp (3 g) table salt
• 16 oz (454 g) sharp cheddar cheese shredded, white or yellow

Instructions

• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
  1 lb (454 g) cellentani pasta
• While the pasta cooks, add the cottage cheese, milk, cornstarch, Dijon mustard, garlic powder, pepper, and salt to a blender or food processor. Blend until completely smooth.
  24 oz (680 g) full fat cottage cheese , 2 cups (480 ml) whole milk, 3 tbsps (24 g) cornstarch, 1 tsp (5 g) Dijon mustard, 1 tsp (3 g) garlic powder, 1 tsp (2 g) black pepper, ½ tsp (3 g) table salt
• Pour the blended sauce into a large pot over medium heat. Add the shredded cheddar cheese and stir until melted and the sauce is thick enough to coat the back of a spoon.
  16 oz (454 g) sharp cheddar cheese
• Drain the cooked pasta and add it to the sauce. Stir until the pasta is fully coated and the sauce is creamy and glossy. Serve warm.

Notes

• Use full-fat cottage cheese for the best texture. My favorite brand is Good Culture, and if you have extra, it’s perfect in my cottage cheese egg bake.
• Sharp cheddar gives you that classic mac and cheese flavor. Mild doesn’t cut it here.
• The sauce blends completely smooth. Any lumps mean it needs a longer spin in the blender.
• It reheats perfectly on the stove. The sauce thickens in the fridge but loosens right back up with a splash of milk.

 

If you’re making this cottage cheese mac and cheese, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 285g | Calories: 470kcal | Carbohydrates: 42g | Protein: 32g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 710mg | Potassium: 300mg | Fiber: 2g | Sugar: 5g | Vitamin A: 420IU | Calcium: 520mg | Iron: 2mg

Have you made this Cottage Cheese Mac and Cheese? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cottage Cheese Mac and Cheese appeared first on Noble Pig.

This Isn’t Your Classic Poutine, It’s the One You Dream About

I had my first run-in with poutine sometime in the ’90s, wandering into a Burger King in Vancouver, BC. It was the first time I saw it on a menu, gravy and cheese curds over fries, totally unexpected for this Southern California girl. It was good enough for what it was, but let’s be honest: fast food gravy doesn’t exactly change your life. Years later, at a state fair in what I think was Ohio, I came across a version made with tater tots and that’s when it finally clicked.

The tots were hot and crispy, covered in actual cheese curds and a thick, savory gravy that didn’t taste like it came from a powder. That texture shift alone from soft fries to crunchy little golden pillows made all the difference. Since then, this has been the way I like to do it: keep the curds, make real gravy, and use tots as the delivery system.

This version is easy to throw together whether you’re watching a game, feeding a crew, or just want something salty and comforting without a lot of steps. You can go classic with just curds and gravy, or pile on extras like bacon, pulled pork, or even a fried egg. But even on its own, it’s exactly the kind of messy, comforting plate I want in front of me.

Why Tater Tot Poutine Should Be Your New Favorite Comfort Food

Tater tots bring the crunch fries don’t hang onto, especially once the gravy hits. I’ve found they stay crispy longer, so every bite has that perfect contrast between crisp, soft, and gooey. I’ve made sure my homemade gravy is rich and savory with just the right thickness to cling to everything, and it’s exactly what makes this version stand out from anything store-bought or fast food.

Then there are the cheese curds, the obvious essential piece. When they warm up just enough to get that soft melt and squeaky bite, you know it’s working. The whole thing is easier to make than traditional poutine and way more fun to serve, whether it’s game day or just a night when comfort food is calling.

My Essential Components of Perfect Tater Tot Poutine

• Tater Tots – The base has to hold up, and that means getting the tots as crispy as possible. Whether I’m baking them or using the air fryer, I spread them out in a single layer and give them a few extra minutes past the package instructions. If they aren’t fully golden and crunchy, they’ll collapse the second the gravy hits.
• Homemade Gravy – This gravy makes the whole thing worth it. I start with a simple roux, then use both beef and chicken broth for a deeper, more layered flavor. It thickens up with a cornstarch slurry, which helps it cling to the tots and melt the cheese curds right on contact. You don’t need anything complicated, just a few pantry staples and a little patience while it simmers.
• Cheese Curds – I use real cheese curds, not shredded cheese or anything pretending to be close. They melt differently, they taste better, and they’re what makes this poutine. I also let them sit at room temperature for a bit before serving so they soften up the second the gravy hits. Cold curds just don’t melt the same way.

Ingredients

For the crispy tater tots. For the rich homemade gravy. For the melty topping.

• Frozen Tater Tots – The crunchy base that holds everything together.
• Butter and Flour – These kick off the gravy with a quick roux.
• Beef Broth and Chicken Broth – I like the combo; it gives the gravy more flavor.
• Onion Powder, Garlic Powder, Rosemary, Thyme – Just enough seasoning to make it taste like something you didn’t rush.
• Worcestershire Sauce – Adds that deep, savory thing you can’t quite name.
• Cornstarch and Cold Water – For thickening the gravy until it really sticks.
• Cheese Curds – Real ones. No shredding, no shortcuts.
• Green Onions – For a little extra bite on top.
• Salt and Black Pepper – To taste, always.
• If you’re looking for a lower-carb alternative, my cauliflower tots could be a solid sub, but they won’t stay as crisp once the gravy goes on.

How To Make Tater Tot Poutine

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (crisp the tots)
  Preheat your oven or air fryer following the package instructions. Spread the tots out in a single layer and cook them until they’re golden and super crispy. Don’t rush this, soggy tots won’t hold up once the gravy goes on.
• Step Two (start the gravy)
  Melt the butter in a saucepan over medium heat. Whisk in the flour and keep it moving for about a minute to make your roux. You want it smooth and a little toasty.
• Step Three (build the flavor)
  Slowly whisk in the chicken broth first, then the beef broth. Once it’s smooth, stir in the onion powder, garlic powder, rosemary, thyme, and Worcestershire. Let it simmer gently for about 5 minutes so the flavors come together.
• Step Four (thicken it up)
  Mix the cornstarch and cold water in a small bowl until smooth. Pour in about half while whisking the gravy and turn the heat up a bit. Let it bubble for a minute or two until it thickens. Add more slurry if you want it even thicker. Season with salt and pepper.
• Step Five (assemble and serve)
  Pile the hot, crispy tots on a platter or into bowls. Sprinkle the cheese curds all over the top, then pour the hot gravy right over everything. Finish with sliced green onions and serve immediately while it’s all melty and steamy.

Recipe Tips

There’s not much to mess up here, but a couple details can make the difference between decent and really good.

• Let the cheese curds sit out for 15–20 minutes before serving so they melt properly.
• Bake the tots longer than you think, extra crisp is what keeps them from falling apart under gravy.
• If the gravy gets too thick, stir in a splash of broth or water to loosen it.
• Whisk the roux constantly. Even a short pause can scorch it.
• Keep the tots in a warm oven while the gravy finishes to make sure they stay hot.
• Use a rimmed baking sheet so the tots don’t slide off when transferring.
• Season the gravy at the end, broth and Worcestershire already bring salt.

Storage & Reheating

This is one of those dishes that’s meant to be eaten right away, but if you’ve got leftovers, here’s how to make the most of them:

• Store the tots, gravy, and green onions in separate containers in the fridge.
• The gravy keeps for 3 to 4 days. The tots are best used within 2.
• Reheat the tots in a 375°F (190°C) air fryer for 3–5 minutes or in a 400°F (200°C) oven for 5–8 minutes.
• Warm the gravy in a saucepan over medium-low heat, whisking until smooth.
• Add a splash of broth or water if the gravy thickened too much in the fridge.
• Don’t use the microwave to reheat unless you’re okay with soggy tots.

Load It Up! Tater Tot Poutine Topping Ideas

The classic version is great, but this dish can handle way more if you’re in the mood to pile it on. Here are a few ways to take it further:

• Pulled Pork or Pulled Chicken – Makes it feel a little more like dinner. You get the comfort of poutine with something hearty on top.
• Crispy Bacon or Chorizo – Salty, smoky, and just messy enough to be fun. I’ve done both and couldn’t pick a favorite.
• Fried Onions or Shallots – Adds crunch and that sweet, savory thing that works with gravy every time.
• Fried Egg – Break that yolk and let it run into the gravy. It’s breakfast now.
• Hot Sauce or Chili Crisp – For when you want a little fire and don’t feel like being subtle about it.
• Jalapeños or Pickled Peppers – Brings the tang and a little heat. Good move if the rest of your toppings are on the rich side.
• Shredded Cheese – If you’re already using cheese curds, this is just doubling down.
• Gravy-Sautéed Mushrooms – Earthy, savory, and kind of feels like it belongs in a diner special.
• If you’ve got a few extra tots hanging around, this tater tot dipping sauce is a great side move, creamy, tangy, and adds a little heat.

Frequently Asked Questions

• What kind of cheese curds are best for poutine?
  Fresh white cheddar curds are the classic pick. They should be springy and make that little squeaky sound when you bite into them, that’s a sign they’re fresh and not dried out. You want them to soften under the hot gravy but not fully melt. Skip anything overly processed or flavored.
• Can I make the gravy ahead of time?
  Yes. Let it cool, then store it in the fridge for up to 4 days. Reheat it in a saucepan over low heat, whisking until smooth. Add a splash of broth or water if it thickens too much.
• Why are my tater tots soggy?
  They probably didn’t get crispy enough before adding the gravy. Bake or air fry them until they’re deep golden. And once you add the gravy, serve right away, tots don’t really wait around.
• Can I use a different type of broth?
  You can, but the beef and chicken combo gives the gravy its depth. All beef will work, but it’ll be a little heavier. All chicken will be lighter. Veggie broth is doable, but not quite the same.
• Is poutine supposed to be hot?
  Definitely. The gravy needs to be hot enough to soften the cheese curds, and the tots need to stay crisp. Warm or room temp just doesn’t work here.
• What’s the difference between poutine and loaded fries?
  Loaded fries usually come with melted cheese, bacon, and whatever sauce is around. Poutine sticks to the trio: fries (or tots), cheese curds, and gravy. No ranch, shredded cheese, or extras unless you’re doing your own version.

If you’re curious about the history, this look at the origins of poutine from Food & Wine is worth a read.

More Cheesy Comfort Bites You Should Make

A few more cheesy things worth baking, scooping, or tearing into:

• Olive Cheese Bread – Salty, savory, and seriously cheesy.
• Hot Bacon Dip – Warm, gooey, and hard to stop eating.
• Ground Turkey Stuffed Jalapeños – Spicy, cheesy, and full of flavor.
• Ham and Cheese Pinwheels – Flaky, buttery, and packed with ham.
• Cranberry-Brie Pull-Apart Bread – Rustic, gooey, and just sweet enough.
• Bacon Jalapeño-Wrapped Tater Tots – Crispy, cheesy, and wrapped in bacon.

Totchos They Are Not

This isn’t some reinvented version of anything, it’s just crispy tots, good gravy, and cheese curds doing exactly what I want them to do, taste good. It’s messy, rich, a little ridiculous, and exactly the comfort food I prefer.

This post may contain affiliate links. Please read my disclosure policy.

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Tater Tot Poutine with Cheese Curds and Homemade Gravy

This tater tot poutine recipe swaps out fries for golden, crispy tots, drenched in thick homemade gravy and topped with real cheese curds. It’s rich, comforting, and easy to pull together with simple pantry ingredients—perfect for game day or any time you want a satisfying, over-the-top comfort food.

Course Appetizer, Side Dish

Cuisine Canadian-American

Keyword cheesy tater tot recipe, comfort food with tots, easy poutine, gravy fries alternative, homemade poutine gravy, poutine recipe, poutine with cheese curds, tater tot poutine

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 460kcal

Author Cathy Pollak

Equipment

• baking sheet For getting the tater tots super crispy in the oven.
• Saucepan For making the gravy from scratch.
• whisk Helps keep the roux and gravy smooth without lumps.
• measuring cups and spoons For accuracy.

Ingredients

• 1 (28 oz / 794 g) bag frozen tater tots
• 3 tbsps. (42 g) unsalted butter
• 3 tbsps. (24 g) all-purpose flour
• 1 cup (240 ml) low-sodium chicken broth
• 2 cups (480 ml) low-sodium beef broth
• 1 tsp. (3 g) onion powder
• 1 tsp. (3 g) garlic powder
• ½ tsp. (0.5 g) dried rosemary leaves
• ½ tsp. (0.5 g) dried thyme leaves
• 1 tbsp. (15 ml) Worcestershire sauce
• 3 tbsps. (24 g) cornstarch
• 3 tbsps. (45 ml) cold water
• salt to taste
• black pepper to taste
• 1½ cups (168 g) cheese curds
• 2 tbsps. (8 g) thinly sliced green onions

Instructions

• Preheat your oven or air fryer according to the tater tot package directions. Spread the tots in a single layer and bake until golden and crispy.
  1 (28 oz / 794 g) bag frozen tater tots
• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute, stirring constantly.
  3 tbsps. (42 g) unsalted butter, 3 tbsps. (24 g) all-purpose flour
• Gradually whisk in the chicken broth followed by the beef broth until smooth. Stir in the onion powder, garlic powder, rosemary, thyme, and Worcestershire sauce. Let simmer gently for 5 minutes.
  1 cup (240 ml) low-sodium chicken broth, 2 cups (480 ml) low-sodium beef broth, 1 tsp. (3 g) onion powder, 1 tsp. (3 g) garlic powder, ½ tsp. (0.5 g) dried rosemary leaves, ½ tsp. (0.5 g) dried thyme leaves, 1 tbsp. (15 ml) Worcestershire sauce
• In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly add half of the slurry to the gravy while whisking. Increase heat to medium and cook for 1–2 minutes until thickened. Add more slurry if needed. Season with salt and pepper to taste.
  3 tbsps. (24 g) cornstarch, 3 tbsps. (45 ml) cold water, salt, black pepper
• Transfer the hot, crispy tots to a platter or bowls. Scatter cheese curds over the top and pour on the hot gravy. Garnish with green onions and serve right away.
  1½ cups (168 g) cheese curds, 2 tbsps. (8 g) thinly sliced green onions

Notes

• Let cheese curds sit at room temperature for 15–20 minutes so they melt better when the hot gravy hits.
• Don’t skimp on baking time—tots need to be extra crispy to handle the gravy.
• Reheat leftover gravy gently with a splash of broth or water if it thickens too much.
• Store components separately in the fridge for best results.

 

For optimal outcomes when making this tater tot poutine, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 250g | Calories: 460kcal | Carbohydrates: 35g | Protein: 10g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 890mg | Potassium: 340mg | Fiber: 3g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 1mg

Have you made this Tater Tot Poutine? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Tater Tot Poutine with Cheese Curds and Homemade Gravy appeared first on Noble Pig.

Crispy Baked French Fries

I’ve got a serious love for fries—whether they’re thick-cut wedges, delicate shoestrings, or crispy curly fries, I’m all about them. Paired with tangy ketchup, creamy aioli, rich homemade mayo, or spicy sriracha, fries are the ultimate sidekick for everything from juicy burgers to tender steaks. While many restaurants seem to have perfected them, at home, people often shy away from the deep fryer and opt for the simpler oven-baked route.

I’ve experimented with oven fries a fair bit, and let’s just say, it wasn’t always smooth sailing. Getting that crispy crunch without the mess of oil can be tricky. Oven fries tend to turn mushy or end up overcooked, dry, or even burnt. They also have a sneaky way of sticking to the pan, which means all the crispy bits stay behind. After several attempts, I finally cracked the code for the perfect bake.

This recipe is my foolproof method for crispy oven-baked fries. With the right seasoning and a little patience, you’ll get golden fries that are crunchy on the outside and tender inside—without the mess of frying. It’s my go-to way to make fries, and I’m pretty sure once you try it, you’ll feel the same.

Why I Love This Recipe

• Super easy to make with no frying mess.
• You can season them however you like.
• Perfect for dipping in all your favorite sauces.

Ingredients

Here’s a quick rundown of the ingredients for these crispy oven fries and why I love using them:

• Russet potatoes – These starchy potatoes give the fries that perfect crispy exterior and soft interior.
• Garlic olive oil – Adds a rich, garlicky flavor and helps the fries crisp up nicely in the oven.
• Grated Parmesan cheese – Gives the fries a little savory kick and helps with that golden, crispy finish.
• Sea salt – Enhances all the flavors and adds the right amount of seasoning.
• Garlic powder – Brings out the garlic flavor without being overpowering.
• Onion powder – Adds a touch of savory depth.
• Ground black pepper – For a little heat and balance to the seasoning.
• Smoked paprika – Gives a subtle smoky flavor and a nice pop of color.
• Dill weed – Adds a fresh, herby note that complements the other flavors.
• Fresh parsley (optional) – For a fresh garnish to add a pop of color and a little extra flavor if you’re feeling fancy.

How to Make Baked French Fries (Oven Fries)

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Soak the Potatoes)
  Start by cutting your potatoes into fries. Toss them in a big bowl of water and let them soak for about 30 minutes. This helps get rid of some of the starch, so your fries turn out crispier.
• Step Two (Preheat the Oven)
  Preheat your oven to 375°F and line two large baking sheets with parchment paper. Set those aside while you get the fries ready.
• Step Three (Drain and Dry the Potatoes)
  After 30 minutes, drain the potatoes and give them a rinse under cold water. Then, dry them off really well with paper towels. You want to get them as dry as possible, so they crisp up in the oven.
• Step Four (Coat the Fries)
  Put your dried potatoes in a large bowl and drizzle on that garlic-infused olive oil. Toss them around to make sure every fry gets a nice coat of oil.
• Step Five (Season the Fries)
  In a small bowl, mix together Parmesan, salt, garlic powder, onion powder, pepper, smoked paprika, and dill. Sprinkle this seasoning over your fries and toss again to make sure they’re all covered.
• Step Six (Arrange and Bake)
  Spread your fries out in a single layer on the baking sheets. Stick them in the oven and bake for about 20 minutes.
• Step Seven (Flip and Crank the Heat)
  After 20 minutes, give the fries a good stir and rotate the baking sheets. Turn the oven up to 450°F and bake for another 20-25 minutes until they’re golden and crispy.
• Step Eight (Serve and Enjoy)
  Take them out of the oven, sprinkle with some fresh parsley if you like, and serve them up with your favorite dipping sauce.

Recipe Tips

Here are some tips for making these baked French fries even better:

• If you like extra crispy fries, don’t be afraid to let them bake a little longer. Just keep an eye on them to avoid burning.
• If you want to switch up the seasoning, try adding a pinch of cayenne for heat or some dried rosemary for an herby kick.
• Make sure the fries are in a single layer on the baking sheet—this helps them crisp up better without sticking together.
• You can use any kind of oil for the garlic oil, but olive oil gives it that perfect flavor for these fries.
• If you’re in a hurry, you can skip the soaking step, but it really helps the fries turn out crispy if you’ve got the time.

Storage and Freezing Tips for Baked French Fries

Here are some tips to help you store, reheat, and freeze your fries so they stay crispy and delicious.

• Storage: Keep leftover fries in an airtight container in the fridge for up to 2 days. They’ll be best if you eat them sooner rather than later, but they’ll still be good for a little while.
• Reheating: To get them crispy again, pop the fries on a baking sheet in a 400°F oven for about 5-10 minutes. You can also reheat them in the air fryer if you have one—about 5 minutes at 375°F should do the trick.
• Freezing: To freeze, arrange the cooked fries in a single layer on a baking sheet and freeze for 1-2 hours. Once they’re frozen solid, transfer them to a freezer bag or container. When you’re ready to eat them, bake straight from the freezer at 400°F for 20-25 minutes to crisp them up.

Frequently Asked Questions

• Can I use a different type of potato? Russet potatoes work best for crispy fries, but you can also try Yukon Gold or sweet potatoes for a different flavor and texture.
• Can I skip soaking the fries? Soaking the fries removes the starch from the potatoes, which helps result in a crispier fry. You can skip soaking them in a pinch, but keep in mind that your fries will end up softer. Do not skip this step if you don’t have to.
• How do I dry my fries? It’s important to dry your French fries as much as possible after rinsing. Excess moisture causes the fries to steam rather than bake and results in soggy fries. I like to spread the fries out on a tea towel or several layers of paper towels and top with another towel. Gently press on the fries to help the towel soak up the water. It’s easiest to do this in a few batches so the fries become as dry as possible.

More Potato Recipes To Make

Here are a few more of my unique potato recipes that bring fresh twists to this classic ingredient.

• Cheesy-Crushed Rosemary Roasted Potatoes
• Garlicky Lemon Shallot Potatoes
• Baked Sweet Potato Chips with Lime
• Baked Sweet Potato Wedges
• Salt and Vinegar Potatoes
• Breakfast Potatoes (Home Fries)

This post may contain affiliate links. Please read my disclosure policy.

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Baked French Fries (Oven Fries)

These perfectly seasoned shoestring Baked French Fries (oven fries) are crispy, golden, and tossed in a savory blend of garlic olive oil and spices. Easy to make and baked to perfection, they’re the ideal side dish or snack, served warm with your favorite dipping sauce.

Course Side Dish

Cuisine American

Keyword Baked French Fries (Oven Fries)

Prep Time 45 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4

Calories 267kcal

Author Cathy Pollak

Equipment

• Knife For slicing the potatoes into fries.
• Cutting board For cutting the potatoes.
• measuring cups and spoons For accurate measurements.
• mixing bowls For soaking the potatoes.
• parchment paper For lining the baking sheet.
• baking sheet For baking the fries.

Ingredients

• 4 large (2.5 lbs.) russet potatoes
• 1/4 cup garlic flavored olive oil* or any olive oil
• 1 tbsp. grated Parmesan cheese
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp dried dill
• fresh minced parsley for garnish (optional)

Instructions

• Cut the potatoes into fries and place them in a large bowl of water. Let them soak for 30 minutes.
  4 large (2.5 lbs.) russet potatoes
• Preheat the oven to 375°F and line two large baking sheets with parchment paper. Set aside.
• Drain the potatoes and rinse them under cold water. Dry thoroughly with paper towels. (Toss out any small or thin fries, as they’ll burn during cooking.)
• Transfer the potatoes to a large mixing bowl and add the garlic olive oil. Toss to coat the fries evenly.
  1/4 cup garlic flavored olive oil*
• In a small bowl, combine the Parmesan cheese, salt, garlic powder, onion powder, black pepper, paprika, and dill. Add the seasoning mix to the fries and toss to coat.
  1 tsp sea salt, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground black pepper, 1/4 tsp smoked paprika, 1/4 tsp dried dill , 1 tbsp. grated Parmesan cheese
• Spread the fries in a single layer on the prepared baking sheets and bake for 20 minutes.
• After 20 minutes, give the fries a good stir and rotate the baking sheets. Turn the oven up to 450°F and bake for another 20-25 minutes until they’re golden and crispy.
• Sprinkle with fresh parsley. Serve warm with your favorite dipping sauce.
  fresh minced parsley for garnish (optional)

Notes

*Garlic Olive Oil: If you can't find garlic olive oil, simply make your own.

Here’s my stovetop method for infusing 1/4 cup of olive oil with garlic:

1. In a small saucepan, combine 1/4 cup olive oil and 1 crushed garlic clove.
2. Heat over low heat for about 5 minutes, just until the garlic becomes fragrant (don’t let it brown).
3. Remove from heat and discard the garlic before tossing the oil with your fries.

 

For optimal outcomes when making these baked oven fries, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 201g | Calories: 267kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9.6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.7g | Cholesterol: 1mg | Sodium: 435mg | Potassium: 1056mg | Fiber: 5g | Sugar: 2.1g | Vitamin A: 9IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg

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Easy Buffalo Chicken Mac and Cheese

Buffalo chicken mac and cheese is the ultimate comfort food with a spicy twist. If you love buffalo sauce as much as I do, it’s time to take it beyond wings and let it shine in this creamy, cheesy pasta. Packed with all the right flavors, this dish is both comforting and bold.

This version has everything you want—hot wing sauce, a cheesy blend of sharp cheddar, pepper jack, and blue cheese, and a crispy topping that adds the perfect crunch. It’s the kind of mac and cheese that’ll have you coming back for seconds.

Whether it’s game day or just a weekend gathering, this buffalo chicken mac and cheese is perfect for sharing with friends and family. It’s a cozy, crowd-pleasing dish that works for any occasion.

Why I Love This Recipe

• Rotisserie chicken makes this a super convenient, time-saving meal.
• The mix of extra sharp cheddar, pepper jack, and blue cheese delivers the best flavor.
• Frank’s Buffalo Wing Sauce gives it the perfect spicy kick.
• The half-and-half and sour cream bring the ultimate creaminess.
• A touch of blue cheese in the crunchy topping adds richness and depth.
• The combo of smooth mac and cheese with crispy panko topping makes it visually and texturally awesome.

Ingredients

Here’s a rundown of what you’ll need to make this buffalo chicken mac and cheese. It’s got all the good stuff that makes this dish creamy, spicy, and full of flavor.

• Unsalted butter: This is where the richness in the cheese sauce comes from.
• Kosher salt (for the pasta water): I always add a little salt to my pasta water—helps bring out the flavor as it cooks.
• Elbow macaroni: This is your classic pasta base that holds everything together.
• Yellow onion: I love how onions add that savory depth to the dish.
• Celery: A little crunch and fresh flavor to balance out the richness.
• Rotisserie chicken: I grab a rotisserie chicken to save time and add a ton of flavor.
• Garlic: Gives the dish that awesome aroma and a bit of bite.
• Frank’s Buffalo Wing Sauce: If you’re a buffalo sauce fan like me, this is the game changer for that spicy kick.
• All-purpose flour: Helps thicken up the cheese sauce.
• Dry mustard: Just a little bit adds some tang and depth.
• Half-and-half: This makes the sauce super creamy, just how I like it.
• Extra sharp cheddar cheese: The star of the cheese sauce—it melts so well and adds that rich, cheesy flavor.
• Pepper jack cheese: I like how this brings a bit of heat and extra creaminess.
• Sour cream: This makes the sauce even creamier with a tangy twist.
• Panko: A crunchy topping that gives this mac and cheese a nice texture contrast.
• Blue cheese: If you love blue cheese, this adds a bold, tangy hit to the topping.
• Fresh parsley: I always throw in a bit of fresh parsley at the end for color and a fresh, herby flavor.

How to Make Homemade Buffalo Chicken Mac and Cheese

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Preheat and Prep the Baking Dish)
  Preheat the oven to 350°F and butter a 9×13-inch baking dish.
• Step Two (Cook the Pasta)
  Bring a large pot of salted water to a boil, add the pasta, and cook it until al dente, about 7 minutes. Drain and set aside.
• Step Three (Cook the Veggies and Chicken)
  While the pasta is cooking, melt 3 tablespoons butter in a large skillet over medium heat. Toss in the onion and celery and cook them until they’re soft, about 5 minutes. Add the chicken and garlic and cook for another 2 minutes. Then, pour in 1/2 cup of wing sauce and let it simmer until it thickens a bit, about 1 minute.
• Step Four (Make the Cheese Sauce)
  In a saucepan, melt 2 tablespoons butter over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup of hot sauce and stir until it thickens, about 2 minutes. Next, add in the cheddar and pepper jack cheeses, then stir in the sour cream until it’s all smooth and creamy.
• Step Five (Assemble the Dish)
  Spread half of the cooked macaroni in the prepared baking dish, then layer the chicken mixture on top. Add the rest of the macaroni and pour the cheese sauce evenly over everything.
• Step Six (Make the Topping)
  Melt the remaining 2 tablespoons butter in a microwave-safe bowl. Stir in the panko, blue cheese, and parsley. Sprinkle this mixture on top of the macaroni.
• Step Seven (Bake)
  Pop it in the oven and bake for 30 to 40 minutes, or until it’s bubbly and golden. Let it rest for about 10 minutes before serving. Drizzle a little more wing sauce on top for extra flavor and color.
• Step Eight (Garnish)
  Top with even more wing sauce, blue cheese, and a dollop of sour cream.

Recipe Tips

These tips are the little tweaks that really make this buffalo chicken mac and cheese hit the spot every time!

Storage and Freezing Tips

Frequently Asked Questions

• Can I use a different type of pasta? Yes, you can. While elbow macaroni is classic, you can swap it out for penne, rigatoni, or any pasta shape you like.
• Can I use a different kind of chicken? If you don’t have rotisserie chicken, cooked chicken breast or shredded chicken from another source works just fine.
• How spicy is this dish? It’s got a good kick from the buffalo sauce, but you can adjust the spice level to your liking. If you prefer less heat, use a milder wing sauce or reduce the amount.
• Can I make this ahead of time? Yes, you can prep everything in advance. Assemble the dish, then cover and refrigerate until you’re ready to bake. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
• What can I use instead of blue cheese? If blue cheese isn’t your thing, you can use crumbled feta, goat cheese, or even just more cheddar for the topping.
• How can I make this dish less rich? To lighten it up a bit, you could use lower-fat cheeses and sour cream, or substitute half of the half-and-half with milk.

More Way to Indulge in Buffalo Sauce Flavored Recipes

If you’re as obsessed with buffalo sauce as I am, you’re in for a treat—check out these other recipes packed with that bold, spicy flavor!

• Buffalo Chicken Dip
• Buffalo Chicken Meatballs
• Buffalo Chicken Enchiladas
• Buffalo Cauliflower Soup
• Buffalo Hot Dogs
• Buffalo Falafel Balls

More Cheesy Mac and Cheese Recipe Ideas

I’m positive macaroni and cheese contributes to our emotional well-being! It’s both soothing and indulgent and so easy to prepare.

• Gnocchi Mac and Cheese
• Pumpkin mac and cheese.
• Cheeseburger Mac and Cheese
• Mac n’ Kim-Cheese
• Pimento Macaroni and Cheese  
• Ranch Macaroni and Cheese

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Print

Buffalo Chicken Mac and Cheese

This buffalo chicken mac and cheese is right up there on my list of favorite pasta dishes. The combo of tender chicken, pasta, and that creamy, spicy cheese sauce is seriously something you won’t forget.

Course Main Course, Side Dish

Cuisine American

Keyword Buffalo Chicken Mac and Cheese

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Resting 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12

Calories 645kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurments.
• mixing bowls For melting toppings.
• baking dish 9 x 13 For assembling and baking the mac and cheese.
• Pasta Pot To cook the pasta.
• nonstick skillet For cooking the chicken, veggies, and wing sauce.
• wooden spoon To stir the sauces.
• whisk To whisk the sauces.
• Saucepan To make the cheese sauce.

Ingredients

Buffalo Chicken Mac and Cheese:

• 7 tbsps. unsalted butter (divided) plus more for the baking dish
• kosher salt
• 1 lb. elbow macaroni
• 1 small yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups shredded rotisserie chicken
• 2 cloves garlic, minced
• 3/4 cup Frank's Buffalo Wing Sauce, divided
• 2 tbsps. all-purpose flour
• 2 tsps. dry mustard
• 2-1/2 cups half and half
• 1 lb. extra sharp cheddar cheese shredded
• 8 oz. pepper Jack cheese shredded
• 2/3 cup sour cream
• 1 cup panko breadcrumbs
• 1/2 cup crumbled blue cheese
• 2 tbsps. chopped fresh parsley

Instructions

• Preheat the oven to 350°F and butter a 9x13-inch baking dish.
• Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 7 minutes. Drain.
  1 lb. elbow macaroni , kosher salt
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook for 2 minutes, then add 1/2 cup wing sauce and simmer until slightly thickened, about 1 more minute.
  7 tbsps. unsalted butter, 1 small yellow onion, finely chopped, 2 stalks celery, finely chopped, 3 cups shredded rotisserie chicken, 2 cloves garlic, minced, 3/4 cup Frank's Buffalo Wing Sauce, divided
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then stir in the sour cream until smooth.
  2 tbsps. all-purpose flour, 2 tsps. dry mustard, 2-1/2 cups half and half, 1 lb. extra sharp cheddar cheese, 8 oz. pepper Jack cheese, 2/3 cup sour cream
• Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Place the remaining 2 tablespoons butter in a microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese, and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest for 10 minutes before serving. Drizzle with some wing sauce for color.
  1 cup panko breadcrumbs, 1/2 cup crumbled blue cheese, 2 tbsps. chopped fresh parsley
• Garnish with even more wing sauce, blue cheese and sour cream.

Notes

For optimal outcomes when preparing this buffalo mac and cheese, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 236g | Calories: 645kcal | Carbohydrates: 39g | Protein: 34g | Fat: 39g | Saturated Fat: 22.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 143mg | Sodium: 1103mg | Potassium: 240mg | Fiber: 2g | Sugar: 4g | Vitamin A: 307IU | Vitamin C: 2.2mg | Calcium: 514mg | Iron: 2mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Buffalo Chicken Mac and Cheese appeared first on Noble Pig.