This ubiquitous Quechan dish has taken on countless European-style variations, often served as a cake roll, terrine, casserole, or in colorful individual servings. Whatever the presentation, it starts with meaty mashed yellow Peruvian potatoes blended with lime, oil and spicy aji amarillo sauce. Shredded tuna, salmon, or chicken are mixed with mayo, followed by layers of avocado, hardboiled eggs, and olives. That surface is topped again with more potato mix, and so on, making as many lasagna-like layers as one dares. This bright, barely-spicy dish is served cold as a salad course or side dish.

Arroz con Pato (Rice With Duck)
This seemingly simple Spanish Criollo recipe is a signature dish in Peru. Rice is cooked in cilantro paste, herbs, and dark beer, giving a deep, earthy flavor to the vegetal grain. A roasted thigh and leg or—if lucky—crisp-seared duck confit is added on top of a mound of the green rice. The dish is so popular, it’s found on nearly every Peruvian family table as well as at the finest restaurants in Lima, and like much of Peruvian cooking, it’s been adapted into countless variations of rice mixture, texture and duck parts—and even with chicken or other poultry.

Sprinkle some cheese over the potato. I like a lot of cheese, but feel free to use as much or as little as you’d like. Top with about 1/2 cup of cooked broccoli and 1 piece of crumbled bacon. Sprinkle the broccoli with more cheese and more broccoli or bacon depending on the size of the potato and the size of your appetite!

Reheat the potatoes: Place the stuffed potato back in the oven for 5-10 minutes to really melt the cheese and warm the fillings.

Serve: Top the warm potatoes with sour cream and chives and serve.

Leftovers: Store any extra potatoes before filling them. Leftover potatoes can be used within a week for baked potatoes, loaded potatoes, or quick Dad Add home fries!

Cut a leftover potato into about 1/4-inch cubes. Into a medium skillet set over medium heat, add the olive oil. When the oil starts to shimmer, add the potato cubes and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and browned on the edges. Remove from skillet and serve with eggs.

Drain broccoli once it is tender and set aside for assembly. We will warm everything up once the potatoes are assembled at the end.

Open the potatoes: Once your potatoes are baked, let them cool slightly so you can handle them. Cut each potato down the center, being careful not to cut all the way through. Then cut two perpendicular cuts near the end of each potato; this will allow you to open each potato up easier. I like to use a small paring knife to slice up the interior of the potato, making it easier to unfold and stuff.

Sprinkle some cheese over the potato. I like a lot of cheese, but feel free to use as much or as little as you’d like. Top with about 1/2 cup of cooked broccoli and 1 piece of crumbled bacon. Sprinkle the broccoli with more cheese and more broccoli or bacon depending on the size of the potato and the size of your appetite!

Reheat the potatoes: Place the stuffed potato back in the oven for 5-10 minutes to really melt the cheese and warm the fillings.

Serve: Top the warm potatoes with sour cream and chives and serve.

Leftovers: Store any extra potatoes before filling them. Leftover potatoes can be used within a week for baked potatoes, loaded potatoes, or quick Dad Add home fries!

Cut a leftover potato into about 1/4-inch cubes. Into a medium skillet set over medium heat, add the olive oil. When the oil starts to shimmer, add the potato cubes and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and browned on the edges. Remove from skillet and serve with eggs.

Drain broccoli once it is tender and set aside for assembly. We will warm everything up once the potatoes are assembled at the end.

Open the potatoes: Once your potatoes are baked, let them cool slightly so you can handle them. Cut each potato down the center, being careful not to cut all the way through. Then cut two perpendicular cuts near the end of each potato; this will allow you to open each potato up easier. I like to use a small paring knife to slice up the interior of the potato, making it easier to unfold and stuff.

Crispy golden fluffy homemade air fryer potatoes: the perfect combination of healthy and potato!
Sometimes you need potatoes and you need them fast. You could roast them in the oven, but oven baking is kind of slow and you don’t always get those crispy results you’re craving. Instead, when I need potatoes and I need them now, I make air fryer potatoes! Thick cut wedges cook in no time and they’re super fluffy and soft on the inside and crispy on the outside.

I have a dream. A potato dream. Have you ever seen those french fry boards floating around the internet? It’s like a charcuterie board but filled with different types of french fries and dips. It’s my idea of heaven. That and a roasted potato board and a chip board and a mashed potato board. I would legit feel like I won the lottery.

I love all kinds of potatoes but the potatoes I like best of all are hot and fresh, crispy and a little crunchy on the outside and fluffy and potato-y on the inside. If you too are a potato lover, the air fryer is going to be your best friend.

Honey garlic ribs because the sweet and savory fall off the bone ribs with crispy fluffy potatoes is a match made in heaven
Lemon pepper chicken for all those healthy, herby fresh flavor vibes
This spicy grilled cheese as a grown up take on grilled cheese and fries!

Key points for extra crispy air fryer potatoes
Cut the potatoes evenly so they all cook at the same time: cut your potato in half, the cut them in half a again so they are quarters. Then cut each quarter into two so you have 8 wedges from each potato.
Don’t crowd or overlap the potatoes. They need space around them so the air can circulate and crisp.
Be sure to flip! Sure, they potatoes will be cooked if you don’t flip, but flipping will make sure they are crisp on both sides.
If you want them extra crispy, flip them a second time and give them another blast for 5 minutes at the end for ultra crispy potatoes.
Crispy air fryer potato FAQs:
Are air fried potatoes good for you/are air fryer potatoes healthy?
They’re healthier than fried potatoes like french fries because they use less oil.

Air fryer potatoes no oil
You can make these without oil but they won’t be as crispy and the outsides will be a touch dry. They still taste good but they taste better with just a slick of oil or cooking spray.

Chimichurri: Mix sauce ingredients (olive oil through red pepper flakes) together in a small dish.

Potatoes: Cut potatoes into quarters and boil for 10-15 minutes until very soft. Drain and pull the skins off. Mash and mix with broth, butter, goat cheese, garlic, and salt.

Marinade: While potatoes are cooking, brush mushrooms with a little bit of chimichurri on both sides. Marinate for 15-30 minutes.

Mushrooms: Heat a grill pan or grill over medium high heat. Add mushrooms and grill on both sides, brushing with more chimichurri, until soft and yummy and browned up with nice grill marks.

Done: Serve up a mushroom steak on a dollop of creamy potatoes and – you guessed it – spoon the last of your chimichurri over the top. Salt, pepper, red pepper flake it… and you’re good to go!
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped cilantro (not traditional) or parsley (traditional)
1 small red serrano pepper, minced
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon kosher salt
red pepper flakes to taste
4 portobello mushroom caps

Grilled mushrooms CAN be the star of your grill this summer, and not just for vegetarians or vegans, in case you were wondering.

This meatless meal is a real beauty. Portobellos get a nice soak in quick, vibrant, and very punchy chimichurri before heading to the grill, where they become both tender and flavorful and kind of meaty in a mushroom way. Those grill marks, I’m telling you.

And because we like to keep things extra, these chimichurri portobellos should 100% absolutely be served on top of a mountain creamy goat cheese mashed potatoes. The tangy-creamy of the goat cheese with the earthy-umami of the mushrooms… it WORKS. It really works.

Your chimichurri takes five seconds to whip together.
Your mushrooms look and smell like a restaurant on the grill.

Portobello mushrooms on the grill.
And the combo of everything together…

Grilled portobello mushroom on goat cheese mashed potatoes.
Am I getting emotional about grilled portobellos and chimichurri and goat cheese potatoes right now? Maybe.

Happy to report that my family loved these – including fickle toddler and an often-vegetarian-suspicious husband. And while I do love these on the grill (summer, don’t go!), they also work just as well on the stovetop if you happened to have a grill fire four weeks ago that has yet to be cleaned up due to laziness. Or no? That’s just me?

Stuff Potatoes
Sprinkle some cheese over the potato. I like a lot of cheese, but feel free to use as much or as little as you’d like. Top with about 1/2 cup of cooked broccoli and 1 piece of crumbled bacon. Sprinkle the broccoli with more cheese and more broccoli or bacon depending on the size of the potato and the size of your appetite!

Reheat the potatoes: Place the stuffed potato back in the oven for 5-10 minutes to really melt the cheese and warm the fillings.

Serve: Top the warm potatoes with sour cream and chives and serve.

Leftovers: Store any extra potatoes before filling them. Leftover potatoes can be used within a week for baked potatoes, loaded potatoes, or quick Dad Add home fries!

Cut a leftover potato into about 1/4-inch cubes. Into a medium skillet set over medium heat, add the olive oil. When the oil starts to shimmer, add the potato cubes and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and browned on the edges. Remove from skillet and serve with eggs.

I based my chimichurri around this recipe from Cafe Delites. Chimichurri is an herb sauce or table condiment originating in Argentina and Uruguay – here’s more about its history! Also worth noting that using cilantro in place of parsley (as I did here) is not traditional, but I like it as summery way to mix up the flavor profile.
These Grilled Chimichurri Portobellos are OUT OF THIS WORLD. Marinated in a punchy and vibrant chimichurri before heading to the grill, then served on top of a mountain of creamy goat cheese mashed potatoes.

INGREDIENTS
Cilantro Chimichurri and Mushrooms

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped cilantro (not traditional) or parsley (traditional)
1 small red serrano pepper, minced
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon kosher salt
red pepper flakes to taste
4 portobello mushroom caps
Mashed Potatoes:

2 large russet potatoes
4 tablespoons butter
4 ounces goat cheese
1/2 – 1 cup chicken or vegetable broth
1 clove garlic, grated
1 teaspoon salt

I based my chimichurri around this recipe from Cafe Delites. Chimichurri is an herb sauce or table condiment originating in Argentina and Uruguay – here’s more about its history! Also worth noting that using cilantro in place of parsley (as I did here) is not traditional, but I like it as summery way to mix up the flavor profile.
These Grilled Chimichurri Portobellos are OUT OF THIS WORLD. Marinated in a punchy and vibrant chimichurri before heading to the grill, then served on top of a mountain of creamy goat cheese mashed potatoes.

INGREDIENTS
Cilantro Chimichurri and Mushrooms

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped cilantro (not traditional) or parsley (traditional)
1 small red serrano pepper, minced
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon kosher salt
red pepper flakes to taste
4 portobello mushroom caps
Mashed Potatoes:

2 large russet potatoes
4 tablespoons butter
4 ounces goat cheese
1/2 – 1 cup chicken or vegetable broth
1 clove garlic, grated
1 teaspoon salt

Prep time: 10 minutesCook time: 1 hourYield: Serves 4-6
INGREDIENTS
6-8 strips bacon
6 medium-large russet potatoes, scrubbed well
2 tablespoons olive oil
1 teaspoon kosher salt
1 pound fresh broccoli, cut into florets (or use frozen)
8 ounces grated sharp cheddar cheese
To serve:

Sour cream
Fresh chives
Dad Add: Quick Home Fries (serves 2):

1 baked potato, diced
1 tablespoon olive oil
1/2 teaspoon seasoned salt
Eggs, for serving

METHODHIDE PHOTOS
1 Prepare the bacon: Line a baking sheet with foil, then top with a wire baking rack (cookie cooling rack). Lay the bacon strips on the wire rack perpendicular to the wires, making sure the bacon pieces don’t overlap.

2 Bake the bacon and scrub the potatoes: Place the bacon in a cold oven and set the temperature to 375°F. Bake for 15-20 minutes. Check the bacon around the 18-minute mark. Some types of bacon cook faster than others. (See How to Make Bacon in the Oven for full details.)

While the bacon bakes, scrub potatoes well and then stab each potato about 10 times with a fork to prevent the possibility of a potato exploding in the oven. (It can happen!)

Baked Potatoes
These LOADED baked potatoes turn a standard side dish into a full-on entrée. Packed with steamed broccoli, bacon, cheddar, sour cream, and chives, they are a meal on their own! They are quick to toss together, have a variety of different flavors and ingredients, and are economical to make in bulk.
Cheesy loaded baked potatoes with broccoli and bacon are a great pantry meal. Potatoes store well and are generally available in bulk. Keep a few pounds in your pantry, and this becomes an easy and comforting dinner.

These loaded baked potatoes are pretty much exactly what I want for dinner on a chilly winter day or cool spring evening, but they run right up against one of my biggest struggles when feeding my kids: It’s intimidating to see big piles of food. Most kids I know struggle with it, and I know mine do. No worries! We can solve it!

THE BEST POTATOES FOR LOADED BAKED POTATOES
Simply Recipes has an excellent tutorial on baked potatoes, so I won’t reinvent the wheel here. I essentially follow the method in that article.

I shoot for medium-to-large potatoes (less than a pound per potato, for sure). I scrub mine well and stab them with a fork many times all over. Then, I rub them with some olive oil and a good sprinkle of coarse salt. Bake the potatoes at 400˚F until they have wrinkled skins and are very tender on the inside; about an hour is a good guideline.

Normally, baked potatoes are seen as a side dish, but these are so stuffed and have so much going on that they are essentially a meal in themselves. Sometimes, I’ll serve them with a little side salad or something just to lighten up the plate. But, honestly, you can serve them with absolutely nothing else and be in good shape. Life is busy. Go easy on yourself.

HOW TO MAKE QUINOA BOWLS

Building bowls is kind of like combining leftovers to create a whole new meal. You take small amounts of many things and mix them together.

For this recipe you will roast sweet potatoes, sauté spinach, cook quinoa, and toast seeds. This may seem like a lot, but every component is cooked in the same two pans, which saves time on clean up. Better still is that bowls are a great make-ahead meal. Do a little prep work on the weekend and you can assemble bowls for dinner on a weeknight or lunch all week long.

When making nourishing bowls like this, I like to get everything ready ahead of time, and group them by element. For example, I will peel and cube my sweet potatoes and have all the spices mixed in a bowl nearby. I do the same for the black beans. As written, this recipe is vegetarian, but feel free to cook up some chicken or use leftover proteins from other meals and add them to your bowl. Anything goes!

I based my chimichurri around this recipe from Cafe Delites. Chimichurri is an herb sauce or table condiment originating in Argentina and Uruguay – here’s more about its history! Also worth noting that using cilantro in place of parsley (as I did here) is not traditional, but I like it as summery way to mix up the flavor profile.
These Grilled Chimichurri Portobellos are OUT OF THIS WORLD. Marinated in a punchy and vibrant chimichurri before heading to the grill, then served on top of a mountain of creamy goat cheese mashed potatoes.

INGREDIENTS
Cilantro Chimichurri and Mushrooms

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped cilantro (not traditional) or parsley (traditional)
1 small red serrano pepper, minced
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon kosher salt
red pepper flakes to taste
4 portobello mushroom caps
Mashed Potatoes:

2 large russet potatoes
4 tablespoons butter
4 ounces goat cheese
1/2 – 1 cup chicken or vegetable broth
1 clove garlic, grated
1 teaspoon salt

Grilled mushrooms CAN be the star of your grill this summer, and not just for vegetarians or vegans, in case you were wondering.

This meatless meal is a real beauty. Portobellos get a nice soak in quick, vibrant, and very punchy chimichurri before heading to the grill, where they become both tender and flavorful and kind of meaty in a mushroom way. Those grill marks, I’m telling you.

And because we like to keep things extra, these chimichurri portobellos should 100% absolutely be served on top of a mountain creamy goat cheese mashed potatoes. The tangy-creamy of the goat cheese with the earthy-umami of the mushrooms… it WORKS. It really works.

Your chimichurri takes five seconds to whip together.
Your mushrooms look and smell like a restaurant on the grill.

Portobello mushrooms on the grill.
And the combo of everything together…

Grilled portobello mushroom on goat cheese mashed potatoes.
Am I getting emotional about grilled portobellos and chimichurri and goat cheese potatoes right now? Maybe.

Happy to report that my family loved these – including fickle toddler and an often-vegetarian-suspicious husband. And while I do love these on the grill (summer, don’t go!), they also work just as well on the stovetop if you happened to have a grill fire four weeks ago that has yet to be cleaned up due to laziness. Or no? That’s just me?

Chimichurri: Mix sauce ingredients (olive oil through red pepper flakes) together in a small dish.

Potatoes: Cut potatoes into quarters and boil for 10-15 minutes until very soft. Drain and pull the skins off. Mash and mix with broth, butter, goat cheese, garlic, and salt.

Marinade: While potatoes are cooking, brush mushrooms with a little bit of chimichurri on both sides. Marinate for 15-30 minutes.

Mushrooms: Heat a grill pan or grill over medium high heat. Add mushrooms and grill on both sides, brushing with more chimichurri, until soft and yummy and browned up with nice grill marks.

Done: Serve up a mushroom steak on a dollop of creamy potatoes and – you guessed it – spoon the last of your chimichurri over the top. Salt, pepper, red pepper flake it… and you’re good to go!
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped cilantro (not traditional) or parsley (traditional)
1 small red serrano pepper, minced
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon kosher salt
red pepper flakes to taste
4 portobello mushroom caps

Honey garlic ribs because the sweet and savory fall off the bone ribs with crispy fluffy potatoes is a match made in heaven
Lemon pepper chicken for all those healthy, herby fresh flavor vibes
This spicy grilled cheese as a grown up take on grilled cheese and fries!

Key points for extra crispy air fryer potatoes
Cut the potatoes evenly so they all cook at the same time: cut your potato in half, the cut them in half a again so they are quarters. Then cut each quarter into two so you have 8 wedges from each potato.
Don’t crowd or overlap the potatoes. They need space around them so the air can circulate and crisp.
Be sure to flip! Sure, they potatoes will be cooked if you don’t flip, but flipping will make sure they are crisp on both sides.
If you want them extra crispy, flip them a second time and give them another blast for 5 minutes at the end for ultra crispy potatoes.
Crispy air fryer potato FAQs:
Are air fried potatoes good for you/are air fryer potatoes healthy?
They’re healthier than fried potatoes like french fries because they use less oil.

Air fryer potatoes no oil
You can make these without oil but they won’t be as crispy and the outsides will be a touch dry. They still taste good but they taste better with just a slick of oil or cooking spray.

Crispy golden fluffy homemade air fryer potatoes: the perfect combination of healthy and potato!
Sometimes you need potatoes and you need them fast. You could roast them in the oven, but oven baking is kind of slow and you don’t always get those crispy results you’re craving. Instead, when I need potatoes and I need them now, I make air fryer potatoes! Thick cut wedges cook in no time and they’re super fluffy and soft on the inside and crispy on the outside.

I have a dream. A potato dream. Have you ever seen those french fry boards floating around the internet? It’s like a charcuterie board but filled with different types of french fries and dips. It’s my idea of heaven. That and a roasted potato board and a chip board and a mashed potato board. I would legit feel like I won the lottery.

I love all kinds of potatoes but the potatoes I like best of all are hot and fresh, crispy and a little crunchy on the outside and fluffy and potato-y on the inside. If you too are a potato lover, the air fryer is going to be your best friend.