When you’re making mashed potatoes, use your Traeger to take them to the next level. These smoked mashed potatoes are buttery, cheesy, and topped with crispy bacon, making them a hard-to-beat side dish. I boil and mash Yukon gold potatoes with cream and butter, then smoke them in a cast-iron skillet until the cheese on […]

The post Traeger Smoked Mashed Potatoes appeared first on Simply Meat Smoking.

Sweet potatoes are my go-to side dish because they’re incredibly forgiving and always delicious. Roasting them whole is the simplest method—no peeling or chopping required. They’re perfect for weeknight dinners, holiday meals, or Sunday suppers. Serve them as a simple side with butter and salt, or load them up with toppings for an easy vegetarian […]

The post Roasted Whole Sweet Potato appeared first on Simply Meat Smoking.

There’s something about a bubbling pan of cheesy potatoes that just feels like home. This cheesy potato casserole has become my go-to whenever I need something comforting and crowd-pleasing. Tender potato chunks get coated in a rich, creamy sauce with sharp cheddar, mozzarella, and crispy bacon, then everything bakes until golden and bubbly. It’s easy […]

The post Cheesy Potato Casserole appeared first on Simply Meat Smoking.

Butter Beans Curry is a tasty and wholesome dish that you can enjoy with both rice and flat breads. It's made by cooking butter beans with onion, tomato, coconut and few simple spices. The beans make it filling while the masala brings lot of flavor. Its a simple and quick recipe to make.

This curry is one of those recipes that can fit in everyday menu easily. It's healthy, rich in protein and gives nice variety compared to usual dal or sambar. The taste is mildly spicy, slightly creamy with coconut, and it works even as a stuffing for rolls or wraps or even as side dish.

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About Butter Beans Curry

Butter beans also called lima beans in some places, has soft buttery texture when cooked. When mixed with onion, tomato and coconut masala, the beans soak up all the flavors so well. Usually this curry is made semi-dry, but it can also be made gravy type if you want it for chapati or roti.

The taste is balanced, not too strong. You get little heat from chilli powder, mild sweetness from onion and richness from coconut paste. Fennel seeds in the paste adds nice aroma, and whole spices in tempering give that extra punch. Each spoon feels warm and comforting.

There are many ways to change this recipe too. Some use jeera with coconut instead of fennel, some just do simple tempering with mustard seeds and curry leaves. Chilli powder can also be replaced with sambar powder for homely taste. You can even decide how dry or gravy you want, it works both ways.

I usually make this curry a bit semi dry for mixing with rice, but if we plan to eat with roti then I keep little gravy. My family likes both versions so I switch as per mood.

Butter Beans Curry Ingredients

• Butter beans - I have used fresh butter beans, they turn very soft and buttery after cooking, you can also use dried ones but soak well overnight.
• Onion - Finely chopped onion gives mild sweetness and also makes the masala thick, if you don't have small onions, regular ones will do.
• Tomato - I added for tanginess and to balance the spice powders, you can replace with a small piece of tamarind pulp if tomato is not there.
• Garlic - I have used roughly chopped garlic, you can even crush it slightly and add.
• Coconut - Ground coconut makes the curry creamy and gives thickness, if you don't like coconut much, you can reduce the quantity.
• Fennel seeds - Blended with coconut, gives that light sweet aroma to the curry, if you don't have fennel, a small pinch of cumin can be used.
• Spices - Red chilli powder and garam masala powder are the main spice powders, you can also use sambar powder if you prefer that flavor.
• Curry leaves - Always adds freshness to south Indian curries, if not available, you can skip but I like to add.
• Whole spices - Cinnamon, clove and cardamom give strong aroma while tempering, sometimes I replace with just mustard seeds and urad dal if I want a simpler version.
• Oil - I have used refined oil, but coconut oil can also be used for a stronger taste, it makes the curry more traditional.

Why This Recipe Works

• This recipe is easy and simple, uses very basic ingredients you will already have.
• It has a light creamy texture because of coconut, but still not heavy on stomach.
• You can enjoy it both as semi dry curry or slightly gravy, depends how you like.
• It goes well with rice, chapathi, or even as stuffing inside rolls.
• It is a healthy choice since butter beans are rich in protein and fibre.

Similar Recipes

• Butter Beans Kuzhambu
• Potato Kurma
• Tomato Kurma
• Cauliflower Kurma
• Soya Bean Curry

How to make Butter Beans Masala Step by Step

1.Remove butter beans from its shell, wash it well. Pressure cook with ½ cup water along with salt and turmeric powder for 2 whistles in low medium flame. Once pressure releases, Set aside to cool.

2.Grind coconut and fennel seeds along with little water to a semi fine paste, Set aside. Heat oil in a pan add the items listed under 'to temper'.

3.Then add onion and garlic sauté till slightly golden then add tomatoes along with red chili powder and garam masala powder. Sauté till tomatoes turn mushy and raw smell leaves.

4.Add cooked butter beans along with coconut mixture cook for few mins then add curry leaves, add little water and cook for few mins.

5.Let it cook until it turns dry and masalas are coated well..

Serve with rice and sambar / rasam.

Expert Tips

• Cooking beans - I usually pressure cook the butter beans for 2 whistles, you can even boil in open pot but it takes longer time.
• Grind smooth - When grinding coconut and fennel, make it semi fine, not too coarse or not too smooth, that gives right texture.
• Spice level - I like it medium spicy, you can add more red chilli powder if you like heat, or replace with sambar powder for different taste.
• Consistency - I make it semi dry version, but if you want more gravy, just add little extra water and cook less time.
• Oil choice - You can use coconut oil for that authentic taste, You can use any cooking oil of your choice

Serving and Storage

Serve Butter Beans Curry with hot steamed rice along with rasam or sambar, it is such a comforting combo. This also goes well with chapati, phulka or even parotta. You can also keep it inside wraps or rolls, it makes a nice filling.

Leftover curry can be stored in fridge for a day, reheat before serving, but honestly fresh always taste best.

FAQS

1.Can I skip coconut?

Yes, you can skip coconut and just use onion tomato base, but taste will be different, more like a dry sabzi.

2.Can I make this in advance?

Yes, you can cook in morning and reheat later, but don't make it too watery if you plan to reheat.

3.Can I use dried butter beans?

Yes, just soak them overnight and cook till soft, but fresh ones cook faster and taste slightly better.

4.Is it very spicy?

Not too much, it is medium spice level, you can reduce or increase chilli powder as per your taste.

5.What can I replace butter beans with?

You can try with green peas, double beans or even chickpeas, it works in similar way.

If you have any more questions about this Butter Beans Curry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Butter Beans Curry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Butter Beans Curry | Butter Beans Masala appeared first on Sharmis Passions.

Smoked baked beans are a barbecue staple for good reason. Starting with canned beans and adding bacon, onions, and seasonings creates a hearty side dish that complements any meal. The slow smoking process transforms ordinary ingredients into something with deep, smoky flavor. I’ve found that these beans are perfect for backyard cookouts, family reunions, or […]

The post Smoked Baked Beans appeared first on Simply Meat Smoking.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties

Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and devotion I feel towards the Yellow Moong Dal with Vegetables.

The Yellow Moong Dal with Vegetables is one of those Bengali dishes that uses minimal spices and aromatics, thus allowing the hero – the roasted yellow moong dal – to shine. The addition of fresh vegetables bumps up the nutrition value and lets you serve the dal as a main course with steaming hot rice and a bhaja (fried vegetables or fish) on the side.

Another USP of this particular dish is that it comes together in a relatively short time, especially if you put it together in a pressure cooker, which is what we prefer to do.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties

Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and devotion I feel towards the Yellow Moong Dal with Vegetables.

The Yellow Moong Dal with Vegetables is one of those Bengali dishes that uses minimal spices and aromatics, thus allowing the hero – the roasted yellow moong dal – to shine. The addition of fresh vegetables bumps up the nutrition value and lets you serve the dal as a main course with steaming hot rice and a bhaja (fried vegetables or fish) on the side.

Another USP of this particular dish is that it comes together in a relatively short time, especially if you put it together in a pressure cooker, which is what we prefer to do.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

I’ve been making these maple glazed carrots for years, and they never fail to disappear from the dinner table. What started as a way to get my kids to eat more vegetables has become one of our most requested side dishes. They’re perfect for Thanksgiving and Christmas dinner, Sunday family roasts, weeknight dinners, or holiday […]

The post Maple Glazed Carrots appeared first on Simply Meat Smoking.

Roasting broccoli completely transforms this everyday vegetable. The florets develop incredible crispy, golden edges while staying perfectly tender inside. Now I find myself making this simple recipe at least twice a week because it’s honestly that good. Whether I’m preparing a weeknight dinner, hosting a family gathering, or meal prepping for the week ahead, this […]

The post Roasted Broccoli appeared first on Simply Meat Smoking.

Roasted potato recipe in the oven to satisfy your crispy potato cravings. Thes Crispy Oven Roasted Potatoes are the ultimate quick party snack! This easy oven roasted potatoes recipe makes golden, crunchy potatoes with a soft, fluffy center of the perfect crispy roasted potatoes.

All you need is just a handful of ingredients and follow a few simple steps that I am sharing along with tips for restaurant-level crunch right in your kitchen. I am sharing very simple tips to make crispiest roast pototoes with a satisfying crunch.

These oven roasted potatoes are incredibly versatile, and a perfect side dish or appetizer for any occasion. Whether for a cozy dinner or your next gathering, everyone will love these roasted potatoes!

With a golden, crunchy crust on the outside and a soft, fluffy center, these roasted potatoes are everything you want in a potato snack.

Why You Should Try This Recipe:

• Foolproof Recipe: This technique guarantees perfectly crispy roasted potatoes every time, even if you’re new to cooking.
• Versatile Snack or Side Dish: Dress up the potatoes with different herbs, spices, and toppings for unique taste every time.
• Healthy Alternative to Fried Potatoes: By roasting instead of frying, you’re using much less oil
• Quick Preparation: These require minimum prep time. Crispy potatoes are on the table in just about 40 minutes. Perfect for last-minute meal prep or spontaneous gatherings.
• Budget-Friendly: Potatoes are an affordable ingredient, that makes this recipe a cost-effective option that doesn’t skimp on taste or quality.

Ingredients For Roasted Potato Recipe

• Salt: Enhances the flavor and helps break down the potato’s surface to create that crispy outer layer.
• Baking Soda: This is the secret weapon! The alkalinity helps break down the potato’s surface starch, which gives them that perfect crispy texture.
• Russet or Yukon Gold Potatoes: These are ideal for roasting due to their starchy, fluffy interiors. Russets are best for extra crispiness, while Yukon Golds give a slightly creamier texture.
• Olive Oil: Helps to roast the potatoes and allows them to crisp up evenly in the oven. We’re also infusing it with rosemary for added flavor!
• Fresh Rosemary Leaves: Infuses the oil with aromatic, earthy flavors that complement the crispy potatoes.
• Black Pepper: Adds a bit of heat and depth to the dish.
• Parsley: Provides freshness and a pop of color as a final garnish.

How to Make Crispy Roast Potatoes In Oven

• Step 1: Preparing the Potatoes Wash, peel, and cut russet or Yukon Gold potatoes into large chunks.
• Step 2: Parboiling the Potatoes Bring water to a gentle boil, add salt and baking soda. Parboil potatoes for 10-15 minutes until they are slightly tender.
• Step 3: Draining and Drying the Potatoes Drain the potatoes and let them sit for a few minutes to dry out.

• Step 4: Making Herb-Infused Oil Heat olive oil with chopped rosemary, strain out the rosemary, and set aside.
• Step 5: Coating the Potatoes Add the herb-infused oil, salt, and pepper to the potatoes. Shake the bowl to create a starchy coating on the surface of the potatoes.
• Step 6: Roasting the Potatoes Spread potatoes on a baking tray in a single layer. Roast at 230°C for 15 minutes.

• Step 7: Turning the Potatoes Take the potatoes out of the oven and flip them with metal spatula, so that other side can roast evenly
• Step 8: Final roast: Roast for an additional 5 minutes until golden and crispy. finally add crispy rosemary bits and freshly chopped parsley.

Substitutions You Can Make

• You can swap the russet or Yukon Gold potatoes for sweet potatoes if you want a slightly sweeter flavor profile.
• You can use avocado oil instead of olive oil for a different flavor or if you prefer a higher smoke point oil.
• You can add garlic during the herb-infusing step for a roasted garlic flavor that pairs beautifully with crispy potatoes.
• You can try thyme or oregano in place of rosemary if you’re looking for a slightly different herbaceous note.

Variations of Roasted Potato Recipe

• Cheesy Garlic Potatoes: After roasting, sprinkle grated Parmesan or cheddar cheese over the potatoes and return them to the oven for a few minutes to melt the cheese.
• Spicy Roasted Potatoes: Add a teaspoon of smoked paprika or cayenne pepper to the herb oil for a spicy kick.
• Lemon Herb Potatoes: Squeeze some fresh lemon juice over the potatoes after roasting for a bright, zesty finish.
• Truffle Potatoes: Drizzle a little truffle oil over the potatoes once they’re out of the oven for an indulgent, gourmet touch.
• Loaded Baked Potatoes: Top the roasted potatoes with sour cream, green onions, and crumbled bacon for a hearty, loaded potato version.

Tips to Make the Best Crispy Roast Potato

1. Don’t skip the parboiling: Parboiling softens the potatoes just enough to make them fluffy inside while leaving the outside ready to crisp up in the oven.
2. Use a hot oven: Make sure your oven is preheated to a high temperature to guarantee crispy, golden-brown potatoes.
3. Don’t overcrowd the pan: Spread the potatoes out in a single layer on the baking tray. If they’re too close together, they’ll steam instead of roasting.
4. Shake the potatoes: Tossing the potatoes roughly after parboiling creates a starchy coating that leads to an extra crispy exterior when roasted.

Storing and Reheating

To store leftover roasted potatoes, transfer them to an airtight container and refrigerate them for up to three days. When reheating, it’s best to use the oven or an air fryer to restore their crisp texture. Avoid microwaving, as this will make them soggy. Simply spread the potatoes on a baking sheet and reheat them in a preheated oven at 200°C (400°F) for about 10 minutes, or until they’re crispy again.

Serving Suggestions

These crispy roasted potato are perfect served as side dish for your favorite meals. Whether it’s grilled chicken, steak, or a fresh salad. They also make a fantastic party snack, especially when served with a dip like this Labneh Tomato Dip , Tzatziki or even Guacamole.

For a fancier presentation, sprinkle over some extra herbs or add a drizzle of truffle oil right before serving.

FAQs

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This viral carrot salad recipe is trending over TikTok and Instagram. This bright and vibrant hormone balancing carrot salad is made with peeled carrot ribbons tossed in simple dressing. This carrot salad is simple, crunchy and bursting with flavours. If you want to eat your skincare this famous viral carrot salad recipe by Ray Peat is perfect side salad for summer dinner.

This is also known as Ray Peat Carrot Salad recipe: a 5-minute raw carrots salad to balance your hormones. TikTok can’t stop crunching on this viral Hormone balancing carrot salad recipe popular as “Dr Ray Peat raw carrot salad”.

In just five minutes, one ribboned carrot dressed with 3 ingredients provides lignin-rich fiber that supports hormone balance, smoother digestion, and a natural energy lift. I tried this hormone-friendly gut-cleanse recipe a daily for last few weeks.

TL;DR: Shave one large carrot into ribbons, toss with just 2 more ingredients and a pinch of sea salt. Munch mid-morning daily to keep your gut moving and estrogen metabolites heading for the exit.

Why This Carrot Salad Recipe Works ?

I first tried Dr. Ray Peat’s famous raw carrot salad made by a fellow nutrition-geek friend. It tasted so delicious that I made it everyday. One week later my digestion felt smoother, my 3 p.m. energy slump vanished, and my belly bloat was noticeably so much better.

What Is Dr Ray Peat Hormone Balancing Raw Carrot Salad?

Dr. Ray Peat’s “raw carrot salad” is a one-carrot, three-ingredient side dish that the late physiologist promoted as a daily, food-based way of “hormone-balancing” and “pro-metabolic” health. The recipe got viral on TikTok in 2020 and still loved by healthy food lovers.

Now the question is can a Carrot salad Really Tame Hormones ? Here’s the quick science check-in on this viral hormone balancing carrot salad.

Mechanism	Evidence Snapshot
Lignin-rich fiber binds estrogens	Higher fecal fiber = more estrogen excretion in women (University of Oxford study). pubmed.ncbi.nlm.nih.gov
Fiber lowers circulating estrogen	BioCycle Study: every +5 g fiber linked to –8 % estradiol. pubmed.ncbi.nlm.nih.gov
Acid + mct oil curb endotoxin-producing bacteria	In vitro data show coconut oil & acidic pH inhibit Gram-negative growth. health.comtime.com

Even if there might not be a single salad that may balances hormones, but adding 1–2 cups of raw veggies a day in your diet is a nutrition slam-dunk.

Quote from Dr Ray Peat

One vegetable has a special place in a diet to balance the hormones, and that is the raw carrot. It is so nearly indigestible that, when it is well chewed or grated, it helps to stimulate the intestine and reduce the reabsorption of estrogen and the absorption of bacterial toxins.

This reduces the reabsorption of estrogen and the absorption of bacterial toxins.

It’s the stimulating effect on the intestine. The fiber in the carrot isn’t digestible. So the excretion of bile into the liver carries all kinds of detoxified chemicals and hormones. If you have fiber in your intestines, these toxins will be carried out, bound to the carrot fiber. Without enough fiber, they can be reabsorbed and recirculated. Nutrition for Women, 1993 , Raymond Peat

Ingredients Viral Carrot Ribbon Salad

• 1 large raw carrot, scrubbed: Rich in Lignin + β-carotene. Unique lignin-rich fiber grabs toxins & estrogen
• 1 tsp unrefined coconut oil: Antimicrobial lauric acid, fat-soluble carotenoid boost
• 1 tsp raw apple-cider vinegar: Speeds gastric emptying, drops pH
• Pinch sea salt: Electrolytes, flavor

Optional bonuses: tiny drizzle of honey for flavor, fresh oregano, fresh mint or cracked pepper.

Easy Step-by-Step Raw Carrot Salad Recipe

1. Shave the Carrot Ribbons
   Hold the carrot horizontal and peel long strips for maximum fiber length (Peat’s original method).
2. Whisk Dressing
   In a tiny bowl combine oil, vinegar, and salt until opaque.
3. Toss & Eat ASAP
   The longer it sits, the softer the carrot gets and the lower the crunch factor.

Pro Tips for Maximum Benefit

• Right Time to Eat Carrot salad: Mid-morning on an empty-ish stomach lets the fiber from carrot “sweep” the gut without competing fats.
• Start Small: Half a carrot for the first few days to avoid bloating.
• Skin-On: Most polyphenols are present in the peel. So scrub the carrots, don’t peel.
• Rotate Oils: EVOO on weekdays, coconut on weekends to cover MUFA + MCT benefits.
• Pair with Protein: Add a boiled egg on the side if you’re prone to blood-sugar dips.

Carrot Salad Variations You’ll Love

1. Garlicky Metabolite Buster: Add ½ clove micro-planed garlic (natural allicin antimicrobial)
2. TikTok Cassie Yeung Version which went viral had: ⅛ tsp Gochujang + ½ tsp honey.
3. Citrus Glow: Swap vinegar for fresh orange-lemon mix; top with zest
4. Lacto-Ferment Boost: Replace vinegar with sauerkraut brine for live probiotics

Storage, Meal-Prep & Serving Ideas

• Make-Ahead? Carrot ribbons oxidize and lose crunch after 24 h. So prep bags of shaved carrot, mix dressing fresh when you are ready to eat.
• Lunchbox Hack: Pack carrot ribbons in a jar, tuck a 1-oz ACV/oil mini cup. When reddy shake & eat.
• Serve With: Omelets, broiled salmon, or any my Natural Teas  for an anti-inflammatory power combo.

FAQ- Frequently Asked Questions

What does mainstream science say?

• Carrots are healthy and rich in β-carotene, fiber, and antioxidants.
• This Fiber can bind estrogen metabolites and may help in their excretion health.com.
• But, No human trials have specifically tested carrot salad for hormone balance, PMS, thyroid, or stress-hormone reduction. Registered dietitians consider it a nutritious addition not a stand-alone hormonal fix.

Bottom line: eating a raw carrot every day is safe for most people, but always rely on a balanced diet, sleep, and exercise not just one salad for robust hormone health.

The Final Crunch (My Personal Takeaway)

After a month of eating this ribbon carrot salad everyday, my digestion feels so much better, my skin glows a bit brighter, and my PMS headaches downgraded from “cancel all plans” to “take a walk.”

While I am upgrading my nutrition and adding a lot of excercise, this is one consistent change I am a following week after week this month. SO I am not sure Is this magic or the effect of Ray Peat Carrot Salad recipe?

But, as science catches up, I’m happy to keep crunching on a carrot a day worst-case scenario, I get more veggies

More Such Recipes

• Apple Cider Vinegar Drink for Weight loss
• 8 Detox Tea Recipes For Detox & Hormones
• Bariatric Seed Recipes
• ABC Salad (Apple Beetroot Carrot Salad)
• Indian Beetroot and Carrots Probiotic Drink
• Orange and Pomegranate Salad

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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