French Dijon & Basil Potato Salad. (GF/DF)

 A simple French-inspired potato salad perfect for taking to a cookout or picnic this summer! 


Sooooo I have a little-known fact about myself I’m going to share with you on this beautiful spring day.
Are you ready?
I really don’t care for mayonnaise-based salads.
Especially potato salads, but this also applies to pasta salads, tuna salads, etc.
I know, I know. It’s not a popular opinion. But hear me out.
One reason I don’t care for them is because they’re so heavy, but also because they aren’t conducive to al-fresco dining. You have to keep them cold and refrigerated otherwise you run the risk of making yourself or someone else sick.
Having to worry about that adds stress to what is supposed to be a stress-reducing experience!

That’s where this dijon and basil potato salad comes in. I swapped the mayo for a simple vinaigrette, and topped it off with fresh basil. You’re going to love it! I took it to a function recently and everyone went craaaazy over this simple salad.

Bonus: it happens to be gluten-free, dairy-free, egg-free, vegetarian and vegan, so hopefully everyone can enjoy it!


Instead of mayonnaise, you’re going to make a simple vinaigrette with all the usual characters (olive oil, vinegar, dijon mustard, salt, and pepper). I add all the ingredients in a mason jar and shake it up, but you can whisk it together in a small bowl.

Quick trick I learned from my mom and grandma: pour the vinaigrette over the potatoes while they’re still warm so they absorb all the flavors. Then, you can finish it off with freshly chopped basil and it’s ready to go!


I used baby red potatoes, but you can use yukon gold or whatever you have on hand! I hope you try this dish for your next picnic or cook out!

French Dijon and Basil Potato Salad


  • 3lbs baby red potatoes, washed and quartered
  • 1 cup of fresh basil, chopped
  • sea salt and black pepper, to taste

For the vinaigrette:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt, to taste
  • 1/2 tsp freshly ground black pepper

1). Place the quartered potatoes in a large pot with water and bring to a boil over medium-high heat. Reduce heat and simmer for about 15 minutes or until the potatoes are tender when pierced with a fork. Remove from heat and drain the water.

2). While the potatoes are boiling, place all the vinaigrette ingredients in a mason jar and shake until well combined. (You can also whisk them together in a bowl).

3). Let the potatoes cool. You want them warm, but not hot. Place them in a large bowl and season them with salt and pepper. Pour the vinaigrette over them. Add the basil and toss to combine. Taste and re-season with more salt or pepper. Enjoy!
*Note: This dish is best served warm or at room-temperature, but you will need to refrigerate any leftovers.

Servings: about 8. Approximate Nutritional Information per Serving: Calories: 201 Carbs: 27g Fat: 9g Fiber: 3g Protein: 3g Points+: 5 Recipe adapted from here. Adapted recipe courtesy of Audrey’s Apron.


Roasted Red and Sweet Potatoes with Rosemary. (GF)

Red potatoes and sweet potatoes roasted together with rosemary make a simple, easy side dish perfect for any meal.


I recently fell in love with the flavor combination of rosemary and sweet potatoes. There’s something so earth-y and wonderful about the two that make them go together so well. It’s a simple combination, really, but not one that I made at home before, and this dish lived up to all of my expectations. It’s hard to go wrong with potatoes though, am I right?

Even though I 110% adore sweet potatoes, for whatever reason I equally wanted red potatoes when I made this dish, hence the decision to mix them together. This also made my husband happy since he typically prefers red potatoes over sweet any day. All that to say, every potato lover in your family will be happy when you serve them these! You can also use regular white potatoes if you prefer, or even use only sweet potatoes!

Reason #274 why I love this dish: I love any excuse to gather fresh rosemary from our back yard. If you’ve ever wondered if you should plant a rosemary bush, the answer is a resounding yes! It’s so convenient to never worry about running out.

These potatoes roast low and slow in the oven, leaving you with plenty of time to focus on the main dish while they do their thing in the oven. It’s brutally cold and windy out, and this side dish screams warm and cozy, which is exactly what I want in my life right now! I hope you enjoy it!

Roasted Red and Sweet Potatoes with Rosemary (GF)


  • 1 Tbsp grass-fed butter (or olive oil for dairy-free/vegan)
  • 2 Tbsp olive oil
  • 2 large sweet potatoes, peeled and cut into 1 inch cubes
  • 1 1/2 lbs red potatoes, cut into 1 inch cubes
  • 1 1/2-2 Tbsp fresh rosemary, chopped
  • 1 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper, or more to taste

1). Preheat the oven to 350F. Place the butter in a 9×13 pan and put it in the oven for a couple minutes to melt the butter. Remove from oven and add the remaining ingredients, tossing well to ensure even seasoning.

2). Roast for about an hour, stirring 2-3 times, until the potatoes are golden and tender.

Servings: about 8. Approximate Nutritional Information per Serving: Calories: 159 Carbs: 26g Fat: 5g Protein: 3g Fiber: 3g Sugar: 4g Points+: 4. Recipe adapted from here.

Grilled Potato Fries.

 Satisfy a craving for french fries with grilled potato fries instead! 

So here’s the deal. French fries = deliciousness, but also a whole lot of extra oil that doesn’t do you, your heart, or your waistline any favors. Would you believe me if I told you that grilling slices of potatoes results in a crispy-on-the-outside-fluffy-on-the-inside-just-like-a-french-fry texture? Well, you should. Because it’s true. And it’s a game-changer for all you fry loving readers looking to eat healthier.


I promise x 1000 that these will satisfy your cravings for a deep fried french fry. The only difference you’ll notice is in the shape (although you could cut them like matchsticks if you wanted to!), and a lack of excess oil on your fingers. They taste indulgent, but won’t leave you feeling super full. My husband loves a good french fry, and he couldn’t get over how good these are! Make sure to add enough salt, to taste, otherwise they won’t have that salty french fry flavor everyone loves. You could also use your favorite seasoning blend if you’d prefer!


Maybe your grilling some chicken and trying to keep it healthy. Don’t ruin it with fries; grill your potatoes instead!

Grilled Potato Fries


  • 4 medium russet potatoes
  • 4 tsp olive oil
  • Freshly cracked sea salt and black pepper

1). Preheat your grill to medium-high heat. Carefully slice the potatoes in about 1/4″ slices. Toss in a medium bowl with olive oil, salt, and pepper.

2). Place the potato slices on the grill and close the lid for about 6-9 minutes. Flip the potatoes and cook again until they’re golden brown and can easily be pierced with a fork.

3). Sprinkle with additional sea salt after grilling and enjoy!

Servings: 4. Nutritional Information per Serving: Calories: 172 Fat: 4.8g Protein: 3.5g Fiber: 3.1g Points+: 4
Recipe courtesy of Audrey’s Apron.


Crispy Parmesan Roasted Potatoes.

These potatoes are a perfect side dish to accompany any meal! They’re tossed in olive oil, grated parmesan, and spices, then roasted until crispy. Sure to be a family favorite!


Everyone loves potatoes, am I right? Kids love ’em, adults love ’em, and they’re usually the first to go at pot-lucks (or the dinner table). Potatoes + parmesan cheese = awesomeness. It’s no wonder my parmesan upside down potatoes and roasted parmesan sweet potatoes are always the most viewed posts on the blog! So, I combined some of the things I absolutely love from those two recipes into one to create these crispy parmesan roasted potatoes.


This recipe is quite simple. You’ll need some spices, olive oil, grated parmesan, and, of course, potatoes. I used baby red potatoes (with the skin on), but yukon gold would be perfect here too. Chop the potatoes in about 1 inch cubes, and do your best to ensure they’re uniform for even cooking. The smaller the pieces, the quicker they’ll cook through and crispen up for you.


Mix all the ingredients together in a big bowl and spread them on parchment paper. I typically cover my baking sheets with foil, but I do not recommend it here. Even if you spray the foil with cooking spray before baking, you will likely have some potatoes stick, which is less than ideal. Parchment paper eliminates that worry and still makes for super easy clean-up like foil does. Trust me–use parchment paper!


Every 10-15 minutes while the potatoes are cooking, give them a quick stir to make sure they’re roasting evenly. This will prevent them from getting crispy on the bottom alone. You’re cooking at a fairly high temperature (425F), so stirring them regularly is important. For me, it took about 35 minutes for my potatoes to cook through and attain that crispy exterior we all love. It was the perfect amount of time to get the rest of the meal together while the potatoes finished up!


When the potatoes are golden brown and crispy, pull them out of the oven and season them with an extra hit of salt, pepper, and parmesan cheese. Yum!

Crispy Parmesan Roasted Potatoes


  • 4 cups baby red potatoes, skin on, cut into 1 inch cubes
  • 3 tbsp EVOO
  • 1/2 tsp garlic salt
  • 1/2 tsp sea salt
  • 1 tsp freshly cracked pepper
  • 1/2 tsp paprika
  • 4 tbsp freshly grated parmesan cheese, divided

1). Preheat the oven to 425F. Line a baking pan with parchment paper. Set aside.

2). In a large bowl, combine the chopped potatoes with olive oil, garlic salt, sea salt, pepper, paprika, and only 2 tablespoons of parmesan cheese. Mix well to ensure each potato is evenly coated. Transfer to the prepared baking sheet, moving the potatoes around until they are in one even layer.

3). Bake for 15 minutes. Remove from the oven and mix. Bake for an additional 25-30 minutes, mixing every 10 minutes, until the potatoes are soft in the middle but crispy on the outside. Every oven is different so watch them carefully. Remove from oven and sprinkle the last 2 tablespoons of parmesan cheese on them before serving.

Servings: about 8 servings of 1/2 cup each. Approximate Nutritional Information per Serving: Calories: 114 Carbs: 12g Fat: 6g Protein: 3 Fiber: 1 Points+: 3
Recipe courtesy of Audrey’s Apron.

Roasted Baby Yellow Dutch Potatoes

IMG_20140112_192342689 (1)

Sometimes the simplest recipes are the best. Such is today’s recipe. There are no fancy ingredients or difficult steps to follow. Just a good ol’ recipe for delicious roasted vegetables! I found a bag of these cute baby yellow dutch potatoes at the store recently and just had to make them. They do not require peeling which is a major plus! Simply mix them up with a little bit of olive oil, salt, pepper, and garlic powder before baking them in the oven. They’re a perfect side dish to practically anything!

IMG_20140112_192224570 (1)You’ll notice the seasonings below all say “to taste.” What I did was just sprinkle an even layer of salt, pepper, and garlic powder over the potatoes. If you want to get creative and add additional herbs/spices, go for it! I think oregano would be great for an Italian flare, or some chili pepper flakes for kick. Enjoy! 


Roasted Baby Yellow Dutch Potatoes


  • 1 bag baby yellow dutch potatoes
  • 1 tbsp EVOO
  • freshly cracked sea salt and pepper, to taste
  • garlic powder, to taste
  • cooking spray

1). Preheat the oven to 400F. Coat a baking dish with cooking spray. Toss the potatoes with the olive oil, salt, pepper, and garlic powder.

2). Bake for 30-35 minutes, or until potatoes are soft when pierced with a fork. Enjoy!

Servings: 6. Nutritional Information per serving: 130 Carbs: 17g Fat: 7g Fiber: 3g WWPoints+: 3

Recipe courtesy of

Parmesan Upside Down Baked Potatoes


Pinterest inspired me to make this recipe and it did not disappoint!

First let me say, I wouldn’t endorse making these potatoes every day, but I was looking for an interesting side dish to accompany a steak dinner I had planned for my husband upon his return from a business trip. He can devour a steak!


These potatoes tasted like a baked potato with the toppings infused because they literally bake into the potato. They are easy to make and a great switch up to a regular baked potato! All you have to do is melt butter in a glass pan, top with shredded parmesan cheese, salt, pepper, and garlic powder. Then you cut your potatoes in half and lay them face down on top of the parmesan. You can season the other side of the potato, too.


I love how unique these potatoes are in both taste and appearance!

The original recipe called for 1/4 cup of butter, but that seemed like way too much. 3 tablespoons is plenty, and next time I might try them with just 2 and see if that works! If I had fresh rosemary on hand I would definitely add that too!

Parmesan Upside Down Baked Potatoes


  • 7 red potatoes, washed and cut in half
  • 2-3 tablespoons butter
  • 6 tablespoons shredded parmesan cheese
  • garlic powder
  • sea salt
  • freshly cracked pepper

1). Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan.

2). Sprinkle parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.

3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

Servings 14 (1 half per person). Nutritional Information: Calories: 112 Fat: 4g Carbs: 17g Protein: 3g Sodium: 180g

Recipe adapted from:

“Skinny” Garlic Mashed Potatoes


Mashed potatoes from a box? Never! My mom or grandma always made them from scratch, and there really is no reason not to! Chopping doesn’t take long (just make sure to have a good knife!) and you don’t even have to peel the potatoes. I personally prefer them that way. Plus, you get added nutrients from eating the skin of the potato.

The reason these mashed potatoes are “skinny” is because they have less than 2 grams of fat per serving. I promise nobody will ever know or even suspect that these potatoes aren’t loaded with butter and sour cream because they still taste creamy and rich. My husband loves them and has never once suspected these were modified to be healthy! The garlic is not super strong here but it does add great flavor. These mashed potatoes are creamy, fluffy, and delicious. You can easily double this to feed a big/hungry family!


“Skinny” Garlic Mashed Potatoes


  • 2 lbs-about 4- red potatoes (or yukon gold), peeled and cubed
  • 4 large garlic cloves, peeled and halved
  • 1/4 cup fat free sour cream
  • 1/4 cup fat free chicken broth
  • 2 tablespoons skim milk
  • 1 tablespoon light butter
  • salt and pepper to taste

1. Put potatoes and garlic in a large pot filled with water. Bring to a boil. Cover, reduce heat to medium, and continue simmering for about 20 minutes or until potatoes are fork tender.

2. Drain potatoes and garlic and put them back in the pot.

3. Add remaining ingredients and mash together until smooth. Season to taste with salt and freshly ground pepper. Serve and enjoy!

Makes 5 servings. Serving size: 3/4 cup.

Nutrional Information per 3/4 cup serving: Calories: 159 Fat: 1.7g Carbs: 32.3 Fiber: 3.2g Protein: 4.5 g

Recipe adapted from