There are lots of ways to make potato salad: German or French, loaded with dill, or tossed in a tangy vinaigrette. But the type that holds our hearts is that classic American potato salad recipe! You know, the kind that’s creamy and tangy sweet, loaded with crunchy onions and pickles? It’s that pale yellow color that betrays that it’s swirled with mayo and mustard, and it’s destined for stardom at your next cookout or picnic. Here’s our best potato salad recipe!

Ingredients for this potato salad recipe

Here’s how to make potato salad the American way! Gather up your bottles of mayonnaise, mustard, and pickle relish for this one. This festival of condiments really does make for the best pop of flavor! This is our spin on Grandma’s standard, with a few tweaks like fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:

• Yukon gold potatoes: the variety here is important! They have a lightly sweet flavor and keep their shape when boiled. Do not substitute red skinned or russet potatoes!
• White wine vinegar
• Celery stalks
• Green onions
• Red onion
• Fresh dill
• Sweet pickle relish (or dill pickles)
• Mayonnaise
• Sour cream (or Greek yogurt)
• Yellow mustard and Dijon mustard
• Celery seed

How to make potato salad

The trickiest part of how to make potato salad? Boiling the potatoes! Other than that, it’s a simple matter of chopping and stirring. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:

• Quarter the potatoes, then place them in a pot of cold water. Leave the skins on: they’ll come off easily later.
• Boil for 8 to 15 minutes, until fork tender. Drain and rinse them under cold water.
• Pop off the skins with your fingers, then dice. When they’re cool enough to touch, the skins come off easily after boiling.
• Sprinkle the potatoes with vinegar and salt. This trick from Julia Child is also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor mixing them into the salad.
• Mix all salad ingredients together, then chill 2 hours. This salad tastes great right away, but it’s best when it’s cold. See the recipe below for the ingredient list. If possible, refrigerate it for a few hours before serving.

Tips and ingredient notes

The method is simple, but it does take a bit of time to prepare this potato salad recipe. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:

• Use sweet pickle relish for a classic flavor, or substitute dill pickles. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
• Sour cream pairs perfectly with mayo, or swap in Greek yogurt. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang.
• Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.

Storage info

This potato salad recipe just gets better over time! You can make a batch and store it in the refrigerator for days. Here are best practices when it comes to storage:

• How long does potato salad last refrigerated? Up to 5 days. The flavor gets even better over time.
• How long does potato salad last outside? Up to 1 hour. If serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.
• How long does potato salad last at room temperature? Up to 2 hours. But try to minimize the time sitting at room temperature if possible.
• Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life is keeping it in the refrigerator.

Potato salad variations

Want to try another spin on this classic recipe? Here are a few variations that can compete with this tasty recipe:

• French Potato Salad is sophisticated and flavor-packed, featuring a zingy vinaigrette, red potatoes, capers, and parsley
• Dill Potato Salad is classic and bursting with fresh herbs and flavored with olive oil and vinegar
• Vegan Potato Salad tastes like this potato salad recipe, but uses cashews to make a creamy sauce
• Creamy Red Potato Salad features red potatoes instead of Yukon golds

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French Potato Salad

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Dill Potato Salad

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Creamy Red Potato Salad

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Best Vegan Potato Salad

This potato salad recipe is…

Vegetarian and gluten-free.

Best Potato Salad

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8

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Description

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s.

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Ingredients

• 3 pounds Yukon gold potatoes*
• 3 tablespoons white wine vinegar, divided
• 1 ¼ teaspoon kosher salt, divided
• 3 large celery stalks
• 5 green onions, thinly sliced (both white and green portions)
• ¼ cup red onion, minced
• 2 tablespoons chopped fresh dill
• ½ cup sweet pickle relish (or chopped dill pickles)
• ½ cup mayonnaise
• ½ cup sour cream (or Greek yogurt)
• 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
• 1 teaspoon celery seed

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Instructions

1. Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 12 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
2. Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
3. In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

Notes

*The variety here is important: use Yukon gold or gold potatoes for best results.

• Category: Side dish
• Method: Boiled
• Cuisine: Salad
• Diet: Vegetarian

Keywords: Potato salad, potato salad recipe, best potato salad recipe, how to make potato salad

A Couple Cooks - Recipes worth repeating.

Guess what? You can make a kickin’ fresh black bean and corn salad in just 5 minutes, no chopping required. This one is on repeat at our house because it’s so simple and so tasty. It’s zingy and refreshing, with a burst of sweetness from corn and zingy lime. Even better, it’s so easy to put together that you’ll find it becomes a “back pocket” idea for all sorts of occasions. Bring it to cookouts and picnics, eat it as a side or a dip: the sky’s the limit!

Ingredients in this black bean and corn salad

Many black bean and corn salads take 20 to 30 minutes to make with all the chopping involved. Your knife and cutting board are dirtied, and you end up with tomato seeds all over your counter. Of course, we’re not averse to this on the regular! But we designed this black bean and corn salad to be a quick lunch time hack, or a lightening fast appetizer for dipping with chips. Here are the secrets:

• 1 can black beans
• 1 can corn
• 1 cup fresh pico de gallo, aka fresh salsa (purchased)
• Cumin, salt and olive oil
• Optional: Cilantro and lime zest

It’s a true dump and stir recipe! Add a little salt, cumin, and olive oil. If you’d like, add a bit of torn or chopped cilantro and lime zest to bring out the flavor. That’s it! Mind blown.

The key: fresh pico de gallo

This black bean and corn salad is only possible because of one thing: it’s easy to find fresh pico de gallo in modern grocery stores. (This is true in American stores, at least!) You may also see it labeled as “fresh salsa” or “salsa fresca.” Pico de gallo translates to “beak of the rooster” in Spanish. It’s a type of salsa made with fresh tomatoes. The ingredients in pico de gallo include:

• Tomatoes
• Onion
• Jalapeno pepper
• Cumin
• Garlic (optional)
• Cilantro
• Fresh lime juice

The nice thing about using purchased pico is that you can find it in the fresh food section, already chopped up and ready to mix into your salad! The pico de gallo also helps to make a natural dressing for the salad with the acidity of the lime juice. Mix that with a drizzle of olive oil, and you’ve got a dressing!

Alterative: make homemade pico!

Don’t have access to fresh store-bought pico de gallo or fresh salsa? Depending on your location, you might not be able to pick up a container of this magical mixer. That’s ok: just make your own pico! The salad will take a little longer to make, of course. But it’s worth it for the flavor! Just make a half recipe of our Best Pico de Gallo recipe.

Use canned or fresh corn

You can also vary the corn in this recipe! Most often, we like to make it with canned corn because it’s so quick and simple. But if it’s the season, this is a great corn on the cob recipe! Simply use 1 ½ cups corn cut off the cob. You can use raw corn or boil the corn on the cob before using it in the salad.

Flavor boosters

This black bean and corn salad is delicious as is. But when we have them on hand, we like adding three simple ingredients to boost the flavor:

• Fresh cilantro: You can add it either torn or finely chopped. It adds a nice green color to the salad and fresh flavor. Use a large handful (no need to measure).
• Lime zest: If you have a fresh lime on hand, it adds a nice refreshing flavor as well. We typically use about ½ lime, grated with a Microplane grater.

Ways to serve corn and black bean salad

This black bean and corn salad is endlessly versatile! You can serve it for so many different occasions. This might just seem like a simple recipe: but we think it decreases the barriers between you and fresh, plant-forward eating. And for that, we think it’s a genius combination! You can make it into a lunch, dip, or healthy dinner idea like:

• Easy lunch, with crackers or chips
• Fast healthy appetizer, with tortilla chips
• In a rice bowl, with cilantro lime rice
• In a taco, like tofu tacos, shrimp tacos or egg tacos
• In taco salad
• As a side for tacos
• On a sweet potato, like baked sweet potato or sweet potato wedges
• Sprinkled over sheet pan nachos
• With shrimp, like grilled shrimp skewers
• With fish, like Grilled White Fish, Grilled Ahi Tuna or Grilled Cod

More black bean recipes

What can you do with a can of black beans? Let us count the ways. Here are some of our favorite black bean recipes:

• Go from can to side dish in 5 minutes with Easy Black Beans
• Mix up a pot of Easy Black Bean Soup
• Snack on Crispy Roasted Black Beans or Black Bean Hummus
• Make up a batch of tasty Black Beans and Rice
• Go for fan favorite Cuban Black Beans Recipe
• Throw them into chili for Black Bean Chili or Mango Black Bean Chili
• Make homemade Refried Black Beans

01

Favorite Black Bean Burger

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Easy Black Bean Hummus

03

Easy Black Bean Soup

04

Easy Black Bean Chili

This black bean and corn salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Easy Black Bean and Corn Salad (5 Minutes!)

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 4

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Description

This black bean and corn salad comes together in no time, no chopping required! It’s a quick way to get fresh food on the table.

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Ingredients

• 15-ounce can black beans*
• 15-ounce can corn (or 1 ½ cups fresh corn cut from the cob, raw or boiled)
• 1 cup fresh pico de gallo, aka fresh salsa (purchased, or 1/2 recipe Pico de Gallo)
• ¼ teaspoon cumin
• ½ teaspoon kosher salt
• 1 teaspoon olive oil 
• Zest of 1/2 lime (optional)
• 1 large handful fresh cilantro, chopped or torn (optional)

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Instructions

1. Drain and rinse the black beans. Drain the corn. In a bowl, mix them with the pico de gallo, salt, and olive oil.
2. If desired, add torn cilantro. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips.

Notes

*For a party size, double the ingredients. 

**You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.

• Category: Side dish
• Method: Fresh
• Cuisine: American
• Diet: Vegan

Keywords: Black bean and corn salad, corn and black bean salad

A Couple Cooks - Recipes worth repeating.

Here’s a fun side dish that impresses every time: Garlic Roasted Potatoes! This one is our go-to for both weeknight meals and dinner parties: and you won’t be able to stop sneaking bites. The tender potatoes are roasted with garlic powder and Parmesan cheese for extra crispiness, then tossed with garlic butter after they’re nice and tender. The double hit of garlic adds a bit of magic! Here’s how to make them.

Ingredients in garlic roasted potatoes

This garlic roasted potatoes recipe is simple to put together and makes a splash hit on any dinner table. The potatoes take 35 minutes to roast, and you can prep everything while your oven is preheating. Here are the ingredients you’ll need for this easy side dish:

• Baby red potatoes or red potatoes
• Olive oil
• Garlic powder
• Kosher salt and black pepper
• Parmesan cheese (optional)
• Salted butter
• Garlic
• Fresh parsley

Key to making garlic roasted potatoes

The big key to garlic roasted potatoes? Add the garlic after roasting. Many recipes specify to add minced garlic at the beginning of the roasting time. In our house, that equals browned and burned garlic bits. Adding the garlic in a garlic butter mixture afterwards makes sure the garlic stays beautifully savory without burning.

Types of potatoes for this recipe

The best type of potatoes for this garlic roasted potatoes recipe is red potatoes. They’re part of a family called waxy potatoes that have thin, shiny skin and creamy flesh. Waxy potatoes are low in starch, so they hold their shape well when cooked. Starchy potatoes like russet potatoes have a fluffy texture when cooked, so we don’t recommend that variety here. You can find a few different types of potatoes at the store:

• Red potatoes: Potatoes labeled as such are usually medium sized, with a shiny reds skin
• Baby red potatoes: Baby red potatoes are a younger stage of red potatoes: they have an even more delicate flavor
• Mini red potatoes or creamer potatoes: These are also younger stages of red potatoes and may be similar to baby potatoes, or even smaller.

Can’t find red potatoes? You can use other types of waxy potatoes here, like fingerling potatoes or even Yukon gold potatoes, chopped into bite-sized pieces.

Parmesan is optional, but recommended

We like this recipe best as garlic Parmesan roasted potatoes, with a little cheese tossed in halfway through the bake time. Why? The Parmesan cheese helps to make the exterior of the potatoes even crispier. You also end up with little crispy bits of Parmesan where it falls off the potatoes onto the baking sheet. It’s not required, but it sure does step this recipe up a notch.

Diet variations

Made as written, this recipe is gluten-free and vegetarian. Want to make vegan garlic roasted potatoes? The Parmesan cheese isn’t required. Simply omit the Parmesan and use vegan butter in place of the butter.

More roasted potato recipes

There are so many different ways to roast potatoes! Here are a few more ideas for roasting types of potatoes:

• Make Classic Roasted Potatoes or Roasted Red Potatoes
• Add fresh herbs for Rosemary Roasted Potatoes
• Go for Roasted Sweet Potatoes instead
• Make a batch of Roasted Fingerling Potatoes
• Go mini with Roasted Mini Potatoes

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Classic Roasted Potatoes

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Roasted Sweet Potatoes

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Roasted Fingerling Potatoes

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Roasted Mini Potatoes

This garlic roasted potatoes recipe is…

Vegetarian and gluten-free. For vegan, omit the Parmesan cheese and use vegan butter.

Garlic Roasted Potatoes

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4

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Ingredients

• 2 pounds baby red potatoes (or chopped medium red potatoes)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• Fresh ground black pepper
• ⅓ cup shredded Parmesan cheese (optional)
• 1 ½ Tbsp salted butter (or vegan butter, for vegan)
• 1 large or 2 small garlic cloves, finely minced (2 teaspoons minced)
• 1 Tbsp finely chopped fresh parsley

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Instructions

1. Preheat the oven to 425°F.
2. Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
3. In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper. 
4. Line two baking sheets with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for 20 minutes. Toss with the Parmesan cheese and rotate the pans. Roast another 10 to 15 minutes until browned, depending on the size of the pieces. 
5. Meanwhile, melt the butter in a small saucepan with the minced garlic and parsley, then remove from the heat and set aside.
6. Remove the potatoes from the oven. Toss with garlic butter and another pinch of salt. Serve warm. 

• Category: Side dish
• Method: Roasted
• Cuisine: Vegetables
• Diet: Vegetarian

Keywords: Garlic roasted potatoes, roasted garlic potatoes, garlic parmesan roasted potatoes, roasted potatoes with garlic

A Couple Cooks - Recipes worth repeating.

When it comes to side dishes and lunch ideas, there’s nothing quite like the humble lentil. Introducing, our family favorite lentil salad recipe! This recipe takes everything that’s good about this protein-packed legume and makes it sing. The flavor pops with tangy and savory notes: tender lentils coated in zippy white wine vinegar Dijon dressing, with crunchy cucumber and salty feta. It stays flavorful in the fridge for days, making leftovers even better.

Ingredients in this lentil salad recipe

This lentil salad recipe has classic, zingy flavors that get even better over time. This protein-packed salad is the perfect side dish, especially for vegetarian and vegan meals because it helps you to feel more satisfied than leafy greens. It’s also great as a lunch salad as it holds up well in the refrigerator: and again, that plant-based protein helps to keep you satiated all afternoon. Here’s what’s in our perfect lentil salad recipe:

• Brown lentils: you can also use green lentils, since they cook similarly
• Vegetable broth
• Cherry tomatoes
• English cucumber
• Red onion
• Baby arugula
• Sun-dried tomatoes
• White wine vinegar
• Olive oil and neutral oil
• Sugar
• Dijon mustard
• Oregano, garlic powder, and salt
• Feta cheese, optional

Types of lentils

Brown lentils are the most “standard” varieties when you think of lentils. They cook quickly and tend to fall apart when cooked instead of hold their shape. They’re brown in color and have a flat, lens-like shape. What other types of lentils work for this recipe?

• You can substitute green lentils for brown lentils. Green lentils have a more peppery flavor than brown lentils.
• French lentils or black lentils are smaller and hold their shape when cooked. Cook until tender using the instructions below. These also work here, though we prefer the flavor with brown lentils.
• Do not use red lentils. Red lentils break down quickly and become mushy; they’re best for soups and stews.

Key to this lentil salad dressing

This lentil salad recipe has a dressing similar to the dressing from our favorite tortellini salad recipes. The key? A combination of neutral oil and olive oil. The olive oil is as healthy oil that adds distinctive flavor, but it can solidify and become chunky in the refrigerator. Neutral oil holds up well in the fridge, so mixing it with olive oil makes the salad texture save well over time.

Leftovers taste even better

This lentil salad saves well and leftovers taste even better! The dressing marinates even more with the lentils and they soak up the flavors more. This recipe a perfect contender to make for healthy lunches throughout the week. You can also use it for “throw-together” dinners because it’s perfect for adding vegetarian protein to a plate.

A lentil salad for every diet

This lentil salad recipe tastes great on its own. If you eat feta, it adds a great salty punch: but it’s not needed! Here are a few notes on diet preferences:

• For vegetarian and gluten-free, follow the recipe below.
• For vegan and dairy-free, omit the feta cheese. You may want to add a few more pinches of salt.

More lentil recipes

Lentils are one of the most versatile legumes around! Here are a few more lentil recipes we love:

• Go for Simple Red Lentil Soup, Best Ever Lentil Soup or Curry Lentil Soup
• Grab Lentil Salad with Feta or French Lentil Salad
• Make a pot of Seasoned Brown Lentils, Easy French Lentils or Seasoned Black Lentils
• Try Quick Coconut Lentil Curry

01

Simple Red Lentil Soup

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French Lentil Salad

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Seasoned Brown Lentils

04

20 Tasty Lentil Recipes

Favorite Lentil Salad

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6

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Ingredients

• 1 ½ cups dry brown lentils
• 4 cups vegetable broth
• 1 teaspoon kosher salt, divided
• 1 cup quartered cherry tomatoes (5 ounces)
• 1 cup finely diced English cucumber (½ cucumber)
• ¼ cup finely diced red onion
• ¼ cup sun-dried tomatoes (packed in oil), roughly chopped
• 2 cups baby arugula (or chopped spinach)
• 2 Tbsp white wine vinegar
• 2 Tbsp olive oil
• 2 Tbsp neutral oil (grapeseed, vegetable or canola oil)
• ½ tablespoon granulated sugar
• ½ tablespoon Dijon mustard
• 1 teaspoon dried oregano 
• ½ teaspoon garlic powder
• ¼ cup feta cheese, to garnish (optional)

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Instructions

1. In a large saucepan, simmer the lentils with the broth and ½ teaspoon kosher salt for 15 to 20 minutes until tender. Drain them into a colander, then let them sit for 5 minutes to cool.
2. Meanwhile, prepare the tomatoes, cucumber, red onion, and sundried tomatoes as noted above.
3. In a medium bowl, whisk together the white wine vinegar, olive oil, neutral oil, granulated sugar, Dijon mustard, oregano, garlic powder, and ½ teaspoon kosher salt.
4. When the lentils are cooled, mix them in a large bowl with the dressing and the tomatoes, cucumber, red onion, sundried tomatoes, and arugula. If desired, add the feta cheese (if serving without feta, taste and add a few pinches of salt if necessary). Serve immediately or refrigerate for up to 5 days. 

• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Keywords: Lentil salad, lentil salad recipe

A Couple Cooks - Recipes worth repeating.

When it comes to breakfast recipes, we’re solidly in the savory camp. So our favorite breakfast or brunch side dish? Meet this Home Fries recipe! These spuds come out crispy, golden, soft on the inside, and perfectly seasoned with garlic, onion, and salt. This diner-style favorite is perfect with a sunny side up egg in the morning, but it also works as a dinner side dish with burgers or salmon. We couldn’t stop sneaking bites out of the pan!

Ingredients for this home fries recipe

Everyone has their own way to make home fries. To us, good home fries should be crisp on the outside and tender on the inside. The flavor should be fairly straightforward (this is diner food, after all!) but irresistible, flavored with a bit of sauteed onion and a hint of garlic. Add a good dose of salt and pepper, and you won’t be able to resist another bite. Here’s what you’ll need for this recipe:

• Red or yellow potatoes: The best potato for home fries is a waxy potato, like red potatoes or Yukon Gold. Some cooks prefer a starchy russet potato, but we prefer a waxy potato for its buttery flavor and texture.
• Olive oil and butter: Use a combination of cooking fats for the best crispy, rich potatoes.
• White onion: A good home fries recipe has a bit of sauteed onion to add flavor and texture.
• Garlic powder and onion powder: The hint of garlic makes these fries irresistible.
• Salt and pepper: Of course, a generous sprinkling of salt and pepper is a must.

How to make home fries: tips

This home fries recipe is not at simple as throwing potatoes in a pan for a few minutes. The key to great home fries? Parboiling the potatoes first. It sounds like a bit of extra effort, but here’s why and a few more tips:

• Parboil the potatoes first. Boiling the potatoes until they’re just fork tender before sauteeing gives them a soft, moist interior. If you skip this step, you’ll get potatoes that are burned on the outside but still hard on the inside. (Trust us!)
• Use a very large skillet. You’ll want as much surface area as possible to help the potatoes get crispy. Either cast iron or stainless steel work.
• Add the onion after pan frying the potatoes. Because the onion is minced into small pieces, it can burn before the potatoes are done. Add the onion with a bit of butter toward the end of the cooking time.

Ways to serve home fries

Home fries are great for breakfast and brunch! Since they take 30 minutes to prepare, we like to save them for weekends so we don’t feel rushed. You can also use them as a dinner side dish for chicken or fish. Here are a few ways we like to pair them:

• Eggs: Try home fries with a sunny side up egg, over easy eggs, poached eggs or scrambled eggs.
• Sandwiches: Eat alongside a breakfast sandwich, healthy breakfast sandwich or egg sandwich.
• Dinner: Serve with roast chicken, baked or grilled salmon, black bean burgers, or baked fish.

More potato recipes

The mighty potato is one versatile vegetable! Here are a few classic potato recipes to try:

• Try Our Best Potato Salad
• Opt for a Classic Baked Potato, Baked French Fries or Garlic Fries
• Go for Loaded Potato Skins or Hasselback Potatoes
• Grab a skillet for Pan Fried Potatoes
• Roast up Classic Roasted Potatoes, Roasted Fingerling Potatoes, Roasted Red Potatoes or Roasted Mini Potatoes

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Classic Baked Potato

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Ultimate Baked French Fries

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Classic Roasted Potatoes

04

Hasselback Potatoes

This home fries recipe is…

Vegetarian and gluten-free.

Classic Home Fries

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

This home fries recipe makes crispy, golden, perfectly seasoned breakfast potatoes! Here’s how to whip them up at home.

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Ingredients

• 2 pounds red or yellow potatoes (3 to 4 large)
• 2 tablespoons olive oil, divided
• 2 tablespoons minced white onion
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 green onions, thinly sliced (optional)

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Instructions

1. Wash the potatoes and cut them into a 3/4-inch cubes. Add to a saucepan and cover with water. Bring to a boil and boil 6 to 7 minutes until just fork tender.
2. Drain in a strainer and allow to steam for 2 minutes. Then place them in a bowl and toss with 1 tablespoon of the olive oil and the garlic powder, onion powder, kosher salt and pepper.
3. Heat a very large stainless or cast iron skillet over medium heat and melt the 1 tablespoon butter with the remaining 1 tablespoon olive oil. Add the potatoes and cook, stirring only occasionally until all sides are browned, about 10 minutes.
4. Add the white onion and remaining 1 tablespoon butter. Cook for 5 minutes until the potatoes are browned on all sides. Top with green onions and serve hot. (Leftovers store 3 days refrigerated; reheat in a skillet before serving.)

• Category: Side dish
• Method: Stovetop
• Cuisine: Breakfast
• Diet: Vegetarian

Keywords: Home fries, home fries recipe, how to make home fries

A Couple Cooks - Recipes worth repeating.

Here’s a quick kitchen trick for you. Want to cook eggplant quickly? Try this irresistible sauteed eggplant! It takes just 10 minutes to cook, but tastes like it’s been simmering all day. The eggplant is tender with just the right amount of bite, seasoned with garlic, oregano and salt until the flavor pops! Add a quick sprinkle of Parmesan cheese and it’s positively heavenly! This is our go-to method to cook this vegetable. Plus: add a jar of marinara sauce and cooked pasta, and it’s a meal!

Ingredients for sauteed eggplant

Many people thinking of roasted eggplant when it comes to cooking this vegetable. Why sautéing isn’t more popular, we’re not sure! Sauteed eggplant is our new favorite method for cooking this purple vegetable. It takes just 10 minutes: no need to salt the eggplant first or do any prep. Simply throw it in the pan with olive oil! Here’s what you’ll need for this recipe:

• Eggplant
• Olive oil
• Garlic powder
• Dried oregano
• Salt
• Optional garnishes: Parmesan cheese, red pepper flakes, fresh parsley

The eggplant tastes great as is, so the garnishes aren’t really necessary! The Parmesan cheese is optional, though it does step up the flavors a notch.

Do you need to salt and drain eggplant before cooking it?

If you’ve cooked eggplant recipes before, you may notice that some recipes call for mixing the eggplant with salt and letting it drain for 1 hour to extract some of the bitterness from the eggplant. Is this extra step really necessary?

According to Epicurious, it’s actually not! Salting and draining eggplant used to be conventional practice because eggplants in the past were more bitter. Today’s eggplants are bred to be less bitter, so there’s no need to waste an hour salting the eggplant.

Tips for how to make sauteed eggplant

This sauteed eggplant recipe comes together in a flash. And it tastes just as good as other cooking methods! In fact, we prefer it to our roasted eggplant recipe because some of the texture is retained (it doesn’t get quite as mushy). Here are a few tips for cooking eggplant on the stovetop:

• Eggplant absorbs a lot of oil. Keep this in mind throughout the cooking process! You’ll need 3 tablespoons of olive oil to start with because the eggplant is like a sponge.
• The pan will get dry during cooking, so stir often. Again, that eggplant soaks up all the oil quickly. The pan will be pretty dry throughout the cooking process, which is okay! Just remember to keep stirring so that it doesn’t stick to the bottom of the pan.
• Taste and add additional salt as desired. We like it with a few more pinches to bring out the savory flavor.

Ways to use it

In all honesty, we ate this sauteed eggplant right out of the pan! We couldn’t stop sneaking those savory morsels. But if you’re able to resist, there are lots of ways to serve this dish! Here are a few ideas:

• Eggplant pasta with purchased marinara sauce and cooked pasta (or make Pasta alla Norma)
• Side dish for chicken, seafood, vegetarian or vegan meals
• Salad topping for a main dish salad
• Bowl meal component, like in a power bowl, rice bowl or Mediterranean bowl

How are you planning to serve your eggplant? Let us know in the comments below.

More eggplant recipes

Eggplant is one of our favorite vegetables to incorporate in recipes, from eggplant Parmesan to ratatouille! Here are a few of our top eggplant recipes:

• Go for classic Italian Eggplant Parmesan
• Try simple Pasta alla Norma
• Opt for Classic Ratatouille or Eggplant Caponata
• Grab Eggplant Meatballs or Eggplant Pizza

01

15 Tasty Eggplant Recipes

02

Pasta alla Norma

03

Classic Ratatouille

04

Eggplant Parmesan (Eggplant Parmigiana)

This sauteed eggplant recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Easy Sauteed Eggplant

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

This sauteed eggplant is simple and irresistible! It comes out tender and perfectly seasoned with garlic and oregano.

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Ingredients

• 1 large eggplant (about 1 ½ pounds), chopped into 3/4” inch pieces
• 3 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• Optional: Grated Parmesan cheese, red pepper flakes, and finely chopped fresh parsley, to garnish

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Instructions

1. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the eggplant. Sauté for 5 minutes, stirring often so the eggplant doesn’t stick (the pan will be pretty dry, but this is as expected). Add the garlic powder, dried oregano and salt. Saute another 3 to 5 minutes until the largest pieces are browned and tender (keep in mind sauteed eggplant will have a little more texture to it than roasted eggplant*).
2. Taste and add more salt if desired. Remove the eggplant to a bowl. Garnish with optional chopped fresh parsley, Parmesan cheese and red pepper flakes.

Notes

*If you’d like the eggplant to be even more tender, lower the heat and continue to cook a few more minutes, stirring often. The exact timing depends on the size of the eggplant pieces.

• Category: Side dish
• Method: Stovetop
• Cuisine: Vegetables
• Diet: Vegan

Keywords: Sauteed eggplant

A Couple Cooks - Recipes worth repeating.

Got a load of leafy watercress? Here’s a great way to make this healthy green taste divine: Watercress Salad with Apple! Pair this bitter leafy green with lemon, apple and savory Parmesan shavings and you won’t be able to resist another bite! The sweet apple, zingy citrus and flaky salt balance out the watercress beautifully, making for a fresh and vibrant side dish. Here’s how to make it, and a bit more about working with this leafy green!

Working with watercress

Watercress is a leafy green vegetable with a peppery, bitter flavor. It’s a cruciferous vegetable that’s in the same plant family as broccoli, cauliflower, Brussels sprouts and kale. Watercress is an aquatic plant, so in the wild it tends to grow partially submerged in running water or in flooded areas. The peppery flavor of watercress is similar to arugula, so you’ll want to balance it with sweet, salty and rich flavors as a contrast.

In 2014, watercress was named the world’s most nutrient dense food, in a CDC study on powerhouse fruits and vegetables. It’s also one of the oldest documented greens, dating back to ancient Greece and Rome. 

When you’re looking for watercress at the store, we recommend buying the baby or young watercress that’s sold in bags. This has a feathery texture and a milder flavor (similar to baby arugula). Avoid bunches of watercress, which are more mature and may taste extremely bitter.

Ingredients in watercress salad

A good watercress salad combines a variety of flavors and textures: because on its own, this leafy green is quite bitter! Taste one bite out of the bag, and you’ll see what we mean. It’s essential to use other vegetables and fruits to cut the intensity: here, sweet apples work wonders at mellowing the green. Here’s what you’ll need:

• Crisp tart apples (we like Pink Lady or Honeycrisp)
• Shallot
• Watercress (sold in bags, not bunches per the notes above)
• Olive oil
• Lemon juice and lemon zest
• Parmesan cheese shavings
• Kosher salt and flaky sea salt

Tips for making the salad

Once you’ve assembled the ingredients, here are a few tips for mixing up this tasty watercress salad:

• No need for dressing! Season the watercress with the olive oil and lemon juice, then toss with the remaining ingredients. It comes together into a fresh, vibrant salad that tastes like more than just the sum of its parts! Like our Easy Arugula Salad, there’s no need to whisk up a separate dressing: just toss and go.
• Flaky salt is a nice salad finishing salad. This recipe uses both kosher salt and flaky sea salt: but if you don’t have one or the other, don’t worry! You can substitute for either. Flaky sea salt works as a nice finishing salt, and adds a nice crunchy texture to the mix.

More green salads

Love a good green salad? We’ve got ways to use just about every leafy green. Here are a few more salads we love:

• Try a Butter Lettuce Salad with Parmesan Dressing
• Go for Romaine Lettuce Salad with Green Goddess
• Try Endive Salad with Parmesan & Orange or Grapefruit Salad
• Go for a frilly Frisee Salad
• Grab classic Kale Salad with Lemon or Easy Arugula Salad

01

Butter Lettuce Salad with Parmesan Dressing

02

Romaine Lettuce Salad with Green Goddess

03

Endive Salad with Parmesan & Orange

04

Easy Kale Salad

This watercress salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

Watercress Salad with Apple

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 to 6

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Description

This watercress salad makes the leafy green taste divine! Pair it with apples, lemon and Parmesan shavings for an irresistible side dish.

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Ingredients

• 2 crisp tart apples like Gala or Pink Lady, sliced
• 1 small shallot, thinly sliced
• 4 ounces watercress*
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice + zest of ½ lemon
• ¼ teaspoon kosher salt
• ¼ cup Parmesan cheese shavings
• ½ teaspoon flaky sea salt**

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Instructions

1. Slice the apples and shallot.
2. Place the watercress in a bowl and toss it with the olive oil, lemon juice, lemon zest, and kosher salt. Add the sliced apples, shallot, Parmesan cheese shavings, and flaky sea salt and toss until combined. Enjoy immediately. 

Notes

*We prefer young watercress that’s sold in a bag, since the flavor is milder than more mature watercress sold in bunches.

**If all you have is kosher salt or flaky sea salt, you can combine these quantities to taste. The flaky sea salt is a nice finishing salt for a salad.

• Category: Salad
• Method: Raw
• Cuisine: Salad
• Diet: Vegan

Keywords: Watercress salad

A Couple Cooks - Recipes worth repeating.

Here’s a whole grain that’s just about as versatile as your favorite pair of shoes: Quinoa! This seed from the Andes had a meteoric rise to popularity in the US: because it’s fluffy, tasty, and fun to make into side dishes, salads and bowl meals. But here’s the thing: quinoa can be tricky to cook. It’s easy to come out soggy and waterlogged. So here’s how to cook quinoa: a trick that makes it come out fluffy every time!

All about quinoa

Quinoa (KEEN-wah) is a South American grain that was first grown for food 7,000 years ago by the Incas in the Andes. It’s actually the seed of the Chenopodium quinoa plant, so it’s known as a “psuedograin” since it’s eaten in the same way as whole grains.

Quinoa is gluten-free and high in protein, calcium, Vitamin B, and iron. In fact, the Incas believed the food was sacred, because eating it regularly appeared to provide a long, healthy life. There are several types of quinoa, including:

• White
• Red
• Black
• Tri Color (a mix of the three above)

How to cook quinoa

Most recipes for quinoa suggest a ratio of 1 cup quinoa to 2 cups water. After extensive testing, we’ve found it’s easy to get soggy grains with this method. So we’ve developed a new quinoa to water ratio: try 1 cup quinoa to 1 ¾ cups water. Simmer it up, and it makes for fluffy grains that aren’t waterlogged. Here’s how to cook quinoa:

• Rinse the quinoa. Rinse it in cold water using a fine mesh strainer, then shake off the water. Why rinse quinoa? It reduces bitterness (it helps to remove the natural coating called saponin) and in our experience, helps it cook more evenly.
• Simmer covered for 15 to 18 minutes. Place 1 cup quinoa with 1 ¾ cups water in a saucepan with ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. Check by pulling back the grains with a fork to see if water remains.
• Allow to sit covered for 5 minutes. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the grains with a fork.

How long to cook quinoa?

One more note on cook times! How long to cook quinoa varies depending on how much of the dry grain in the pot at one time and how high the heat is.

• 1 cup dry quinoa usually takes between 15 and 18 minutes to cook at a gentle simmer.
• 1 ½ cups to 2 cups dry quinoa may take between 17 and 20 minutes to cook.

Ways to season

Some people are wary of quinoa: and for good reason! This grain can taste bland and uninteresting if you don’t season it correctly. Here are a few ideas on how to season quinoa:

• Butter and herbs: Add 1 tablespoon butter, ¼ teaspoon garlic powder and ½ teaspoon each dried oregano and kosher salt. If desired, add ¼ cup chopped fresh herbs.
• Pesto: Stir in ¼ cup basil pesto or vegan pesto.
• Italian-style: Stir in 2 teaspoons Italian seasoning.
• Greek-style: Stir in 2 teaspoons Greek seasoning.
• French-style: Stir in 2 teaspoons herbes de Provence.
• Cajun-style: Stir in 2 teaspoons Cajun seasoning (spicy) or blackened seasoning (medium).
• Mexican-style: Stir in 2 teaspoons taco seasoning or fajita seasoning.

Quinoa nutritional benefits

There’s lots of love about quinoa. It’s a good source of antioxidants and minerals, and it provides more magnesium, iron, and zinc than many common grains. Here’s a breakdown of the basic nutrition facts of quinoa, with white and brown rice provided as a comparison (via Healthline). Quinoa is significantly higher in protein and fiber than both white and brown rice.

Top quinoa recipes

What’s the best way to use quinoa in a meal? There are so many ways to incorporate this grain into your daily meals. Here are a few of our top ideas:

• Side dish like Perfectly Seasoned Quinoa
• Salads like Quinoa Salad or Quinoa Tabbouleh
• Bowl meals like Veggie Power Bowls or these 8 Quinoa Bowl Recipes
• Tacos like Loaded Quinoa Tacos
• Fried rice like Quinoa Fried Rice
• Enchiladas like Quinoa Enchiladas
• Stuffed peppers like Quinoa Stuffed Peppers Recipe
• Chili like Quinoa Chili or Black Bean Chili

01

Perfectly Seasoned Quinoa

02

Easy Power Bowls

03

Quinoa Chili

04

Go-To Quinoa Salad

This quinoa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

How to Cook Quinoa

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings (3 cups)

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Description

Here’s how to cook quinoa so it’s fluffy every time! Master making this whole grain as an easy side dish or healthy meal component.

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Ingredients

• 1 cup dry quinoa
• 1 ¾ cups water
• ¼ teaspoon kosher salt

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Instructions

1. Rinse the quinoa in cold water using a fine mesh strainer, then drain it and shake out the remaining water. Place it in a saucepan with the water and the kosher salt. Bring to a boil, then reduce the heat to low where the water is just bubbling.
2. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes*, until the water has been completely absorbed. Check by pulling back the quinoa with a fork to see if water remains.
3. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. Taste and add additional salt or other seasonings (see How to Season Quinoa).

Notes

*If you increase the recipe to 1.5x or 2x the quantities, the cook time will be on the longer side.

• Category: Whole grain
• Method: Stovetop
• Cuisine: Essentials
• Diet: Vegan

Keywords: Quinoa, quinoa recipe, how to cook quinoa

A Couple Cooks - Recipes worth repeating.

Here’s a bright, beautiful salad recipe that works in almost any season: this refreshing Grapefruit Salad! It pairs the juicy citrus fruit with nutty toasted almonds, salty feta cheese and a zingy poppy seed dressing. Give it a taste and the delicate, zingy, nut and creamy textures and flavors complement each other perfectly! We can’t resist a good fruit-topped green salad, and this one has become a true favorite around here. It’s perfect for wintery meals, but it’s great in summer too.

Ingredients in this grapefruit salad

Grapefruit salad can be made in a myriad of ways: this one is a simple mix of greens, nuts, cheese, and a zingy vinaigrette. It’s ideal as a side salad for weeknight meals or festive occasions, and you can also add protein to make into a main dish salad (more below). Here’s what you’ll need for this recipe:

• Pink grapefruit
• Red onion
• Mixed greens or butter lettuce: We like the contrast and crunch of delicate butter lettuce here, but you can use any greens you like.
• Feta or goat cheese crumbles: Use whatever you like best or have on hand.
• Toasted almonds: It’s worth the 5 extra minutes to toast the almonds: the nutty flavor makes quite a difference!

How to peel and segment grapefruit for a salad

The only tricky part of this grapefruit salad is segmenting the grapefruit. To do so, use this simple method called supreming, which works for any type of citrus fruit. This removes the pith of the grapefruit and leaves only the juicy fruit, making it much easier to eat in salads. It takes a bit of time, but it’s worth it! Here’s what to do (click here for step by step photos):

1. Use a large chef’s knife to slice off both ends of the grapefruit. Make sure you’ve cut through all of the pith and can see some of the flesh.
2. Angle the knife and cut around the round shape of the fruit to remove the peel. Be careful not to cut too much of the flesh away.
3. Make angled cuts right right on the inside of each membrane line to remove a segment (don’t want to cut right on the membrane, but just inside of it). Make the two angled cuts, and the segment will pop right out. Repeat for all segments!

For the poppy seed dressing

The best part of this grapefruit salad, in our opinion, is the homemade poppy seed dressing! This recipe is a spin-off on our poppy seed dressing, simplified a bit with a smaller quantity. It makes a huge statement in this salad recipe, so don’t skip it! (We’ve got a few alternative options below.) Here’s what you’ll need for the dressing recipe:

• Granulated sugar or honey
• White vinegar
• Dry mustard (mustard powder)
• Onion powder
• Kosher salt
• Grapeseed oil
• Poppy seeds

Simply whisk together the first 5 ingredients, then gradually whisk in the olive oil. Add the poppy seeds and you’re done! Of course, you could substitute a store-bought poppy seed dressing if you choose. Or, keep reading for a few more dressing ideas.

Other grapefruit salad dressing ideas

Want to mix up this grapefruit salad? Here are a few more salad dressing options that would work well with the sweet and savory combinations:

• Balsamic Vinaigrette This classic goes well just about anywhere, and it’s perfect with citrus.
• Basic Vinaigrette This zingy easy dressing is the perfect complement to these flavors.
• Citrus Salad Dressing or Orange Vinaigrette Go big on citrus with a burst of lemon and orange.
• Red Wine Vinaigrette Opt for simple with this quick and easy vinaigrette.

Make it a main dish salad

Want to turn this grapefruit salad into a main dish? We love adding protein to salads to make them into a meal. Here are our top choices to round this out:

• Grilled or roasted chicken
• Grilled salmon or blackened salmon
• Sauteed shrimp
• Baked tofu
• Grilled halloumi

More grapefruit recipes

Got this pink fruit on hand? Here are a few more grapefruit recipes to use it:

• Blend up Grapefruit Juice or a Grapefruit Smoothie
• Try Grapefruit Soda
• Make a Grapefruit Shandy

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Grapefruit Juice

02

Grapefruit Smoothie

03

Grapefruit Soda

04

Grapefruit Shandy

This grapefruit salad recipe is…

Vegetarian and gluten-free. For dairy-free, plant-based and vegan, omit the cheese.

Fresh Grapefruit Salad

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

This refreshing grapefruit salad recipe stars the juicy citrus fruit with toasted almonds, feta cheese, and a zingy poppy seed dressing.

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Ingredients

For the salad

• 2 pink grapefruit
• 1 handful red onion slices
• 8 cup mixed greens or butter lettuce
• ¼ cup feta or goat cheese crumbles (optional)
• ¼ cup sliced almonds

For the poppy seed dressing (makes 6 tablespoons)

• 2 tablespoons granulated sugar (or honey)
• 2 tablespoons white vinegar
• ½ teaspoon dry mustard (aka mustard powder)
• ⅛ teaspoon onion powder
• 1/8 teaspoon kosher salt
• ¼ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
• ½ tablespoon poppy seeds

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Instructions

1. Prep the fresh ingredients: Peel and segment the grapefruit using this method. Thinly slice the red onion.
2. Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
3. Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion powder, and kosher salt. Gradually whisk in the grapeseed oil 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. (Use immediately or store refrigerated in a sealed container or jar until serving; allow to come to room temperature prior to serving.)
4. Assemble the salad: Place the salad greens on plates. Top with grapefruit slices, red onions, goat cheese crumbles, and toasted almonds. Drizzle with dressing and serve.

• Category: Salad
• Method: Raw
• Cuisine: Salad
• Diet: Vegan

Keywords: Grapefruit salad

A Couple Cooks - Recipes worth repeating.

The best way to cook eggplant? Try this roasted eggplant! Take one bite and you’ll be singing its praises: it’s silky and tender, seasoned simply with garlic and basil. Serve it as an easy side dish, or toss it with pasta for a tasty dinner. It transforms into this Roasted Eggplant Pasta in a flash. This method works for diced eggplant or eggplant cut into large slices. It turns out so tasty, we’ve been making it on repeat for years. Ready to roast?

How to make roasted eggplant (diced or sliced)

This roasted eggplant is very easy to make: the hardest part is simply waiting for it to come out of the oven! This recipe gets the eggplant perfectly tender and charred. You can roast eggplant diced, like we have here, or slice it into rounds or long lengthwise pieces (planks). The result is the same either way! Here’s what to do:

• Chop: Cut 2 eggplants into 1-inch diced pieces, into round slices, or oblong slices.
• Mix with olive oil and salt: Mix with ¼ cup olive oil and ¾ teaspoon salt. Eggplant soaks up the oil in an instant, so mix it right as soon as the oil hits its flesh.
• Roast at 425 degrees: Roast for about 30 to 35 minutes until the eggplant is browned and tender. Because eggplant has so much water, it will deflate quite a bit. The roasted pieces come out much smaller!
• Flavor: Mix with grated garlic and basil, or other flavors of your choice!

How to cut eggplant in this recipe

What’s the best way to dice eggplant? In this roasted eggplant recipe, you’ll need to cut the veggie into 1-inch chunks. They’ll seem larger than you expect, but that’s okay: they shrink quite a bit while roasting. Here’s the basic method for how to cut eggplant:

1. Using a large chef’s knife, slice off the top and bottom of the eggplant.
2. Stand the eggplant up and cut thin slices lengthwise, 1-inch thick.
3. For diced eggplant, stack the slices and cut them into strips. Turn the strips and cut them crosswise to the desired size.

Is salting eggplant necessary?

Many eggplant recipes call for adding salt to the eggplant, then letting it drain for 1 hour before cooking a recipe. Conventional wisdom was that this helped to extract some of the bitterness from the eggplant. But if you’re like us, you’re starved for time already. Who has 1 hour to salt and drain their eggplant? Is this extra step really necessary?

After some research, guess what we found? Salting and draining eggplant is not necessary! According to Epicurious, this used to be standard practice with eggplants years ago because they were more bitter. Today’s eggplants are bred to be less bitter, so there’s no need to waste an hour salting the eggplant. Now you know!

Ways to serve roasted eggplant

This roasted eggplant is so full of flavor, you’ll want to make it for every meal! (We do.) The flavors are Mediterranean style, so it works especially well with meals with an Italian or Mediterranean vibe. Here are a few ways we’d serve it:

• As a side with pasta. Try it with fettuccine alfredo, baked rigatoni or vodka sauce pasta.
• In pasta! Try our roasted eggplant pasta with our best marinara sauce.
• On pizza. Throw roasted eggplant onto a cheese pizza for an even tastier pie.
• As planks served over a whole grain. Roast it as planks and cover with quinoa, like in our herbed quinoa with grilled eggplant.

More eggplant recipes

Here are a few more of our favorite eggplant recipes to serve this tasty veggie:

• Try our favorite classic recipe, Eggplant Parmesan
• Use eggplant for the crust in these Easy Eggplant Pizzas
• Make the Best-Ever Eggplant Meatballs, which have a surprisingly juicy texture
• Go for Eggplant Caponata, an Italian appetizer that’s bursting with flavor
• Opt for an Eggplant Sandwich with Tomato & Pesto

01

Eggplant Parmesan (Eggplant Parmigiana)

02

Easy Eggplant Pizza

03

Best-Ever Eggplant Meatballs

04

Eggplant Caponata

This roasted eggplant recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Perfect Roasted Eggplant

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★★★★

3.8 from 5 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 4

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Description

Here’s how to make the best roasted eggplant! Baking until tender makes for unreal flavor. Serve as a side dish or toss with pasta!

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Ingredients

• ¼ cup olive oil
• 2 medium to large eggplants (about 2 pounds)
• ¾ teaspoon kosher salt
• ¼ teaspoon grated garlic
• 1 tablespoon chopped fresh basil or Italian parsley
• Freshly ground pepper

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Instructions

1. Preheat an oven to 425 degrees Fahrenheit.
2. Cut the eggplant into 1-inch chunks, or you can cut it into long planks or round slices. In a large bowl, quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it!). Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer.
3. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark. (If you’re roasting eggplant planks, flip the planks at 20 minutes and cook 35 to 40 minutes total, until browned and tender.)
4. Remove from the oven and gently toss with the garlic and herbs, making sure to spread out any chunks of garlic that stick together. The eggplant will be very tender so handle it gently. Serve as a side dish, or as Roasted Eggplant Pasta or in an Eggplant Sandwich.

• Category: Side Dish
• Method: Roasted
• Cuisine: Mediterranean

Keywords: Roasted Eggplant, How to roast eggplant

A Couple Cooks - Recipes worth repeating.