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25 Sides for Chicken That Will Elevate Your Meal

I’ve attached a video for every recipe below from my favorite home cooks. Since you prefer video over reading, I thought that might be helpful, or at least something friendly like that.

25 Sides for Chicken

Pairing the perfect side dish with chicken can elevate your meal from good to unforgettable. From roasted carrots and potatoes to fresh salads and creamy casseroles, the right side dish can turn your chicken dinner into a balanced and flavorful feast.

Whether you’re roasting, grilling, or frying your chicken, there’s a variety of sides ready to complement it. Discover easy and delicious recipes like honey glazed carrots, lemon couscous with broccoli, or even comforting options like a yellow squash casserole. You’ll find something for every taste and occasion, making weeknight dinners and family gatherings both satisfying and delightful.

Sides like sweet potato wedges, green beans almondine, and fettuccine alfredo not only add to the taste but also the texture of your meal. With these side dishes, your chicken dinner will never be boring again. Now, let’s get cooking!

Honey-Squash Dinner Rolls

Ingredients:

  • 1 cup mashed cooked squash (any variety)
  • 2 eggs
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 1 packet active dry yeast (2 1/4 tsp)
  • 4 cups all-purpose flour
  • 1 tsp salt

Instructions:


  1. Activate Yeast: In a small bowl, mix warm milk with yeast and a pinch of sugar. Let it sit for about 5 minutes until it’s frothy.



  2. Mix Wet Ingredients: In a large bowl, combine mashed squash, eggs, melted butter, and sugar. Mix well.



  3. Combine Mixtures: Add the frothy yeast mixture to the squash mixture. Stir until all ingredients are well blended.



  4. Add Dry Ingredients: Gradually add flour and salt to the wet mixture. Stir until a soft dough forms.



  5. Knead Dough: Transfer the dough to a floured surface. Knead for about 10 minutes until smooth and elastic.



  6. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.



  7. Shape Rolls: Punch down the dough. Divide and form it into rolls. Place the rolls on a greased baking sheet.



  8. Second Rise: Cover the rolls with a cloth and let them rise for another 30 minutes.



  9. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes until golden brown.



  10. Cool: Remove from the oven and let the rolls cool on a wire rack before serving. Enjoy!


Lemon Couscous with Broccoli

Ingredients:

  • 1 cup couscous
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup chicken or vegetable broth
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions:


  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.



  2. Add the broccoli florets and cook, stirring occasionally, until they are crisp-tender, about 5 minutes.



  3. Add the minced garlic to the skillet and cook for another 1 to 2 minutes.



  4. Pour in the chicken or vegetable broth, lemon zest, and lemon juice. Stir well.



  5. Bring the mixture to a boil, then add the couscous. Stir to combine.



  6. Remove the skillet from heat, cover, and let it sit for 5 to 10 minutes until the broth is absorbed.



  7. Fluff the couscous with a fork and season with salt and pepper to taste.



  8. Drizzle with the remaining olive oil before serving.


Lemon Mushroom Orzo

Ingredients Needed

  • 1 tablespoon butter
  • 1 pound chicken, skin-on, bone-in
  • 1 cup orzo pasta
  • 1 cup sliced mushrooms
  • 1 small onion, finely chopped
  • 3 cups chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Instructions


  1. Cook the chicken: Heat butter in a large ovenproof skillet over medium-high heat. Place chicken, skin side down, in the skillet. Cook until the skin is crisp and golden brown, around 10-12 minutes. Remove chicken and set aside.



  2. Sauté onion and mushrooms: In the same skillet, add chopped onion and sliced mushrooms. Cook for 3-4 minutes until tender, stirring occasionally.



  3. Toast the orzo: Add the orzo to the skillet. Cook for 2-3 minutes, stirring often to toast the orzo and infuse it with flavor.



  4. Combine ingredients: Pour in the chicken broth, lemon juice, and Italian seasoning. Stir well to combine.



  5. Cook together: Return the chicken to the skillet, skin side up. Reduce heat and cover the skillet. Let it simmer gently for about 15 minutes, or until the orzo is tender and the liquid has absorbed.



  6. Season and serve: Season with salt and pepper to taste. Serve warm and enjoy!


Crispy Smashed Potatoes

Ingredients:

  • Small to medium potatoes
  • Olive oil
  • Sea salt
  • Fresh thyme or other herbs (optional)
  • Pepper
  • Garlic powder (optional)

Instructions:

  1. Boil Potatoes:

    • Bring a large pot of water to a boil.
    • Add 1 tablespoon of salt to the water.
    • Cook potatoes until soft, about 20-30 minutes, depending on size.
  2. Drain and Cool:

    • Drain the potatoes and let them cool for about 5 minutes.
  3. Preheat Oven:

    • Preheat your oven to 400°F (200°C).
  4. Smash Potatoes:

    • Place the potatoes on a greased baking sheet.
    • Use a heavy-bottomed pot or the bottom of a glass to smash each potato to about ½ inch thick.
  5. Season:

    • Brush or spray the smashed potatoes with olive oil.
    • Sprinkle with sea salt, pepper, garlic powder, and fresh thyme or your preferred herbs.
  6. Bake:

    • Bake in the preheated oven for 25-30 minutes until they are golden brown and crispy.

Enjoy your crispy smashed potatoes as a perfect side for your chicken dish!

Shredded Gingered Brussels Sprouts

Ingredients:

  • 1 pound fresh Brussels sprouts
  • 1 onion, thinly sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions:

  1. Trim the Brussels sprouts. Cut them lengthwise in half, then slice thinly crosswise.
  2. Heat a large skillet over medium-high heat.
  3. Add the shredded Brussels sprouts and cook, stirring regularly, for about 2-3 minutes, until they start to brown lightly.
  4. Add olive oil and stir to coat the sprouts evenly.
  5. Stir in the onion, ginger, garlic, salt, and pepper. Continue cooking for another 2-3 minutes, until everything is well-mixed and fragrant.
  6. Serve hot alongside your favorite chicken dish.

Lemon Garlic Mushrooms

Ingredients

  • 1 pound mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add garlic and sauté until fragrant, about 1-2 minutes.
  3. Add sliced mushrooms and cook until they start to brown, about 5 minutes.
  4. Pour in lemon juice and lemon zest, then stir to combine.
  5. Season with salt and pepper to taste.
  6. Continue cooking until mushrooms are tender, about 3 more minutes.
  7. Remove from heat and sprinkle with chopped parsley, if using.

Rosemary Roasted Baby Carrots

Ingredients

  • Baby carrots
  • Olive oil
  • Fresh rosemary, chopped
  • Salt
  • Pepper
  • Garlic cloves (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Line a roasting pan with aluminum foil.
  3. Place baby carrots on the pan.
  4. Drizzle them with olive oil.
  5. Sprinkle chopped rosemary, salt, and pepper over the carrots.
  6. Toss to coat evenly.
  7. Add crushed garlic cloves if using.
  8. Roast in the oven for 20-30 minutes, stirring halfway through.
  9. Remove when carrots are tender and slightly caramelized.

Cranberry Wild Rice Pilaf

Ingredients:

  • 1 cup wild rice
  • 1/4 cup barley
  • 3 cups broth (chicken or vegetable)
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/4 cup chopped bell pepper
  • 1 grated carrot
  • 1 small onion, chopped
  • 2 tbsp butter
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp sage
  • 1/2 tsp rosemary
  • 1-2 bay leaves
  • Pinch of red pepper flakes
  • Sea salt, to taste

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. In a saucepan, combine wild rice and broth.
  3. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes.
  4. Remove from heat and stir in barley and butter.
  5. In a skillet, melt remaining butter over medium heat.
  6. Cook the chopped onions until translucent.
  7. Add grated carrot, bell pepper, and all the herbs and spices, and sauté for 2-3 minutes.
  8. Mix in the cranberries.
  9. Transfer everything into a greased 1-1/2-qt. baking dish.
  10. Cover and bake for 50-60 minutes, or until rice and barley are tender.
  11. Stir in sliced almonds before serving.

Parmesan Asparagus

Ingredients:

  • Fresh asparagus
  • Olive oil
  • Parmesan cheese (grated)
  • Lemon
  • Butter
  • Salt
  • Pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Snap the woody ends off the asparagus spears.
  3. Place the asparagus in a single layer on a baking sheet.
  4. Drizzle olive oil over the asparagus and toss to coat evenly.
  5. Sprinkle grated Parmesan cheese, salt, and pepper over the asparagus.
  6. Thinly slice the butter and place pieces along the center of the asparagus.
  7. Squeeze half a lemon evenly over the asparagus.
  8. Line the top third of the asparagus with lemon slices.
  9. Bake for 10-20 minutes until the asparagus is tender.
  10. Once done, remove from the oven and serve hot.

Herbed Rice Pilaf

Ingredients:

  • 1 cup rice
  • 2 tablespoons butter
  • 1/2 cup celery, chopped
  • 1/4 cup onion, chopped
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried parsley
  • 2 cups chicken broth (or vegetable broth)
  • Salt to taste
  • Optional: pimientos for garnish

Instructions:


  1. Rinse and drain the rice using a fine mesh strainer.



  2. In a large skillet, melt the butter over medium heat.



  3. Add chopped celery and onion to the skillet and cook until softened.



  4. Stir in the rice and cook, stirring constantly, until the rice is lightly browned.



  5. Add garlic salt, thyme, rosemary, and parsley. Stir to combine.



  6. Pour in the chicken broth and bring the mixture to a boil.



  7. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice has absorbed the liquid.



  8. Remove the skillet from heat and let it stand, covered, for 10 minutes.



  9. Fluff the rice with a fork before serving. Optional: stir in pimientos for added color and flavor.


Air-Fryer Garlic-Rosemary Brussels Sprouts

Ingredients:

  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • Salt, to taste
  • Pepper, to taste

Instructions:

  1. Preheat your air fryer to 350°F.
  2. Trim and halve the Brussels sprouts.
  3. In a small pan, warm the olive oil, garlic, and rosemary on medium heat until aromatic.
  4. Toss the Brussels sprouts in the oil mixture until they are well-coated.
  5. Place the coated Brussels sprouts in the air fryer basket.
  6. Cook for 15-20 minutes, stirring every 4-5 minutes.
  7. Remove from the air fryer when the sprouts are crispy and browned. Season with salt and pepper to taste.

Enjoy your delicious Air-Fryer Garlic-Rosemary Brussels Sprouts as a perfect side for your chicken dish!

Garden Spinach-Potato Salad

Ingredients:

  • 4 cups baby spinach
  • 2 cups boiled potatoes, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onions, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste

Instructions:


  1. Prepare the vegetables: Wash and dry the baby spinach. Dice the boiled potatoes. Halve the cherry tomatoes and thinly slice the red onions.



  2. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.



  3. Combine ingredients: In a large bowl, add the baby spinach, diced potatoes, cherry tomatoes, red onions, and chopped parsley.



  4. Dress the salad: Pour the dressing over the salad ingredients. Toss gently to combine everything well.



  5. Serve: Transfer the salad to a serving dish. Enjoy it fresh!


Skillet Herb Bread

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 tablespoon fresh herbs (rosemary, thyme, or a mix)
  • 1 cup milk
  • 1 egg
  • 2 tablespoons olive oil

Instructions:


  1. In a large bowl, mix the flour, baking powder, salt, and sugar.



  2. Stir in the shredded cheese and chopped herbs until well combined.



  3. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of olive oil.



  4. Pour the wet ingredients into the dry ingredients and stir until just combined.



  5. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.



  6. Pour the batter into the skillet and spread it evenly.



  7. Cook for about 5-7 minutes or until the bottom is golden brown.



  8. Carefully flip the bread using a large spatula, then cook for another 5 minutes until both sides are golden and the bread is cooked through.



  9. Remove from the skillet and let cool on a wire rack before slicing. Enjoy warm!


Warm Tasty Greens with Garlic

Ingredients:

  • 1 bunch of spring greens, chopped
  • 3 cloves of garlic, minced
  • 1 cup vegetable stock
  • 2 tablespoons butter
  • Salt, to taste
  • Pepper, to taste

Instructions:

  1. Heat a large skillet over medium heat.
  2. Melt the butter in the skillet.
  3. Add minced garlic and sauté for 1-2 minutes until fragrant.
  4. Add the chopped spring greens to the skillet.
  5. Pour in the vegetable stock.
  6. Cook the greens, stirring occasionally, until they are tender (about 5-7 minutes).
  7. Season with salt and pepper to taste.
  8. Serve warm as a delicious side dish for chicken.

Caprese Orzo Salad

Ingredients Needed

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella balls, halved
  • 1/4 cup fresh basil leaves, chopped
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon mayonnaise
  • Salt and pepper, to taste

Instructions

  1. Cook the orzo pasta according to package directions. Boil in salted water for about 7 minutes until al dente.
  2. Drain the pasta and cool it down by rinsing it with cold water.
  3. In a large mixing bowl, combine the cooked orzo, cherry tomatoes, mozzarella balls, and fresh basil.
  4. In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, and mayonnaise until smooth.
  5. Pour the dressing over the orzo mixture and stir well to coat evenly.
  6. Season with salt and pepper to taste. Mix well and adjust seasoning if needed.
  7. Chill in the refrigerator for at least 30 minutes before serving.

Classic Pasta Salad

Ingredients needed:

  • 2 cups rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup bell peppers, diced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup Italian dressing
  • Salt and pepper to taste

Instructions:


  1. Cook the rotini pasta according to the package directions. Drain and rinse with cold water to cool.



  2. In a large bowl, combine the pasta, cherry tomatoes, cucumber, red onion, black olives, bell peppers, and feta cheese.



  3. Pour the Italian dressing over the mixture. Toss to coat evenly.



  4. Season with salt and pepper to taste. Mix in the fresh parsley.



  5. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your classic pasta salad!


Holiday Honeycrisp Salad

Ingredients:

  • Mixed greens or salad greens
  • 2 Honeycrisp apples, sliced thinly
  • 1 cup pecans, toasted
  • 1/2 cup dried cranberries
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup apple cider vinegar
  • 2 1/2 tablespoons honey
  • 1 tablespoon honey mustard
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions:


  1. Toast the Pecans:
    In a dry skillet, toast the pecans over medium heat until they are fragrant and slightly browned. Let them cool.



  2. Prepare the Apples:
    Slice the apples thinly and toss them with a little lemon juice to prevent browning.



  3. Make the Vinaigrette:
    In a small bowl, whisk together apple cider vinegar, honey, honey mustard, olive oil, salt, and pepper until well blended.



  4. Assemble the Salad:
    Arrange the mixed greens in a large bowl. Top with sliced apples, toasted pecans, dried cranberries, and goat cheese.



  5. Toss and Serve:
    Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately and enjoy!


Tomato Cucumber Avocado Salad

Ingredients:

  • 2 cups chopped tomatoes
  • 1 large cucumber, sliced
  • 1 red onion, sliced thinly
  • 2 avocados, diced
  • 1/4 cup chopped cilantro
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 tsp sea salt
  • 1/8 tsp black pepper

Instructions:

  1. In a large salad bowl, combine the chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro.
  2. Drizzle with olive oil and lemon juice.
  3. Toss gently to combine.
  4. Just before serving, sprinkle with sea salt and black pepper.
  5. Toss gently once more to ensure even distribution.

Enjoy your fresh and tasty salad with your chicken dish!

Parmesan Corn on the Cob

Ingredients:

  • 4 ears of corn, husks on
  • ½ cup grated parmesan cheese
  • ¼ cup melted butter
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Preheat your grill to medium-high heat.
  2. Place the corn on the grill, husks on, and cook for about 15-20 minutes, turning occasionally.
  3. Remove the corn from the grill and carefully peel back the husks.
  4. In a small bowl, mix together the parmesan cheese, smoked paprika, garlic powder, salt, and pepper.
  5. Brush the melted butter all over the corn.
  6. Sprinkle the parmesan mixture evenly over the buttered corn, pressing gently to help it stick.
  7. Serve immediately and enjoy!

Vegetable Au Gratin

Ingredients

  • 2 cups potatoes, peeled and chopped
  • 1 cup carrots, sliced
  • 1 cup cauliflower florets
  • 1 cup green beans, trimmed
  • 1/2 cup peas
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup cheddar cheese, grated
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs

Instructions


  1. Boil Vegetables: Bring a large pot of water to a boil. Add the potatoes and cook for 3 minutes. Add the carrots and cook for another 3 minutes. Add the cauliflower and beans, cooking for 3 more minutes. Finally, add the peas and cook for 1 minute. Drain all vegetables and set them aside.



  2. Prepare Cheese Sauce: In a large saucepan, melt the butter over medium heat. Add the flour and stir for about 2 minutes until smooth. Gradually add the milk, stirring constantly to avoid lumps. Cook until the sauce begins to thicken.



  3. Add Flavor: Stir in the grated cheddar cheese until melted. Add nutmeg, salt, and pepper to taste. Remove the sauce from the heat.



  4. Combine and Bake: Preheat your oven to 375°F (190°C). In a baking dish, spread the boiled vegetables evenly. Pour the cheese sauce over the vegetables, stirring gently to coat them well. Sprinkle breadcrumbs on top.



  5. Bake: Place the dish in the oven and bake for about 30 minutes or until the top is golden brown and bubbly.


Enjoy your Vegetable Au Gratin as a delightful side for chicken!

Gluten Free Scalloped Potatoes

Ingredients:

  • 4 cups thinly sliced potatoes (Yukon Gold recommended)
  • 3 tablespoons butter
  • 3 tablespoons gluten-free flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups milk
  • 2 cups shredded cheese (Gruyere or your favorite)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dried thyme

Instructions:


  1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with gluten-free cooking spray.



  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the gluten-free flour, salt, and pepper. Whisk until smooth and bubbly.



  3. Slowly whisk in the milk, stirring constantly until the sauce thickens.



  4. Spread half of the sliced potatoes evenly in the baking dish. Pour half of the sauce over the potatoes and top with 1 cup of shredded cheese.



  5. Add the remaining potato slices in an even layer. Pour the rest of the sauce over the top and sprinkle with the remaining 1 cup of cheese.



  6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and bubbly.



  7. Let it cool for a few minutes before serving.


Enjoy your creamy, cheesy, and gluten-free scalloped potatoes!

Brown Sugar Baked Carrots

Ingredients

  • Carrots
  • Olive oil
  • Brown sugar
  • Salt
  • Pepper

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper or aluminum foil.
  3. Wash and peel the carrots, then cut them into even pieces.
  4. Toss the carrots with olive oil, brown sugar, salt, and pepper in a large bowl.
  5. Spread the carrots on the lined baking sheet.
  6. Bake for 25-30 minutes, stirring halfway through.
  7. Serve warm.

Garlic Butter Dinner Rolls

Ingredients

  • 3 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted (for dough)
  • 2 tablespoons unsalted butter, melted (for brushing)
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley (optional)

Instructions


  1. Mix the Dough: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.



  2. Add Ingredients: Add the melted butter, salt, and 1 cup of flour. Mix until smooth. Gradually add the remaining flour to form a soft dough.



  3. Knead the Dough: On a floured surface, knead the dough for about 10 minutes until smooth and elastic.



  4. First Rise: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.



  5. Shape the Rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish.



  6. Second Rise: Cover the rolls with plastic wrap and let them rise for another 30 minutes.



  7. Prepare Garlic Butter: In a small saucepan, melt 2 tablespoons of butter. Add minced garlic and cook for 1-2 minutes. Add parsley if using, then stir to combine.



  8. Bake: Preheat your oven to 375°F (190°C). Brush the rolls with garlic butter. Bake for 20-25 minutes until golden brown.



  9. Final Touch: Remove from the oven and brush with remaining garlic butter. Serve warm and enjoy!


Garlic Parmesan Baked Steak Fries

Ingredients:

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped parsley

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Wash the potatoes well and cut them into ½-inch wide fries.
  3. Place the cut fries in a large bowl and add the olive oil, garlic powder, onion powder, oregano, salt, and pepper. Toss until the fries are well coated.
  4. Spread the seasoned fries out onto a large baking sheet covered in parchment paper.
  5. Bake for 15 minutes. Remove from the oven and turn the fries over.
  6. Return to the oven and bake for an additional 15-30 minutes, or until the fries are brown and crispy on the outside.
  7. In the last 5 minutes of baking, sprinkle the fries with Parmesan, minced garlic, and parsley. Toss to coat.
  8. Bake for another 5 minutes until everything is melted and fragrant.

Roasted Garlic Butter Parmesan Potatoes

Ingredients:

  • 2 pounds potatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons melted butter
  • Parsley for garnish (optional)

Instructions:


  1. Preheat your oven to 400°F (205°C).



  2. Cut the potatoes into halves or quarters.



  3. Bring a large pot of well-salted water to a boil. Parboil the potatoes for 5-10 minutes until slightly tender.



  4. Drain the potatoes and transfer them to a large bowl.



  5. Add olive oil, minced garlic, thyme, oregano, basil, Parmesan cheese, salt, and pepper to the bowl. Toss well to coat the potatoes evenly.



  6. Spread the potatoes in a single layer on a lightly greased baking sheet.



  7. Drizzle melted butter over the potatoes.



  8. Roast for 25-30 minutes, turning the potatoes halfway through, until they are golden brown and crispy.



  9. Garnish with parsley if desired, and serve hot.