Recipe: Sour Dough Bread Crouton

Just four magical ingredients bring these little bites of crunchy heaven to life. Okay maybe not really magical but they sure do taste out of this world! Okay, i’ll stop now :)

Eat these on their own, top a soup or salad with them or gift them to friends and family. Anyway you choose to enjoy these one thing is for certain, they will a new staple in your recipe rotation.

Happy Munching!

Sourdough Croutons

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 4 cups bread (approx. 1 large baguette cut into ¾ inch cubes)

• 1/3 cup extra virgin olive oil

• 2 teaspoons Italian seasoning

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• Black pepper (to taste)

INSTRUCTIONS

1. Preheat oven to 375°F.

2. Pile bread cubes onto a large rimmed baking sheet and drizzle with olive oil, sprinkle Italian seasoning, garlic power, salt and pepper. Toss to coat.

3. Spread the bread cubes out in a single layer and bake until golden, about 15-20 minutes, mixing halfway through.

4. Remove from oven, and allow croutons to cool.

Notes

• Allow croutons cool completely and store in a sealed container or resealable bag.

• Homemade croutons will keep for up to two weeks.

Recipe: Crispy Oven Roasted Garlic Potato Wedges

What if I said this was the BEST Roasted Potato Recipe and the only one you will ever need. Would you believe me?

If you said no, it’s okay I’ll change your mind by the end of this post. These potatoes are perfect mix of soft and creamy on the inside, crunchy and salty on the outside with a hint of garlic and Parmesan on the outside.

Stay with me here. You can add them as a trusty side, make a spicy aioli dip and serve them as appetizers or grab a plate and have them as a snack.

Still on the fence? Just make them, and try for yourself. I guarantee you and the family will love them.

Crispy Oven Roasted Garlic Potato Wedges

Prep Time: 15 minutes 
Cook Time: 35 minutes 
Total Time: 50 minutes 
Serves: 6
Author: Mary Mammoliti / Kitchen Confession 

INGREDIENTS

• 6 large yellow potatoes, peeled and rinsed

• 1/4 cup olive oil

• 1 tablespoon minced garlic, (or 3 teaspoons garlic powder)

• 1/2 teaspoon onion powder

• 2 teaspoons sea salt

• 1 teaspoon paprika

• Fresh cracked black pepper to taste

• 2/3 cup finely grated parmegiano reggiano cheese, divided

• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.

2. Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size). 

3. In a large bowl, add the cut potatoes, oil, garlic, onion powder, salt, paprika and pepper and toss to coat. 

4. Arrange potato wedges in a single layer on a large baking tray. Sprinkle with half of the parmesan cheese. 

5. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.

6. Sprinkle with parsley. OPTIONAL: Sprinkle remaining parmesan cheese to serve.

Recipe: Potato Pizza

You NEED this pizza in your life!

The thinly sliced potatoes, fragrant thyme top a crispy homemade pizza dough with dollops of fresh cheese ….. it doesn’t get much better than this.. This pizza is easy to assemble, highly addictive and the perfect addition to pizza night!

I know what you're thinking - HELLO carb load!  Well . . . yes, but If you go to Italy, you’ll see potato pizza in many of the trattorias. Stay with me here, picture yourself sitting at a tiny cast iron bistro table on a patio in Rome, with a fresh out of the wood burning oven potato pizza with a glass of chilled white or ruby red vino. Buon Appetito Tesoro!

Need the perfect homemade pizza dough recipe for this pizza click here.

Potato Pizza

Prep Time: 30 minutes 
Cook time: 30 minutes 
Total Time: 1 hour 
Serves: 1 (13”x18”) sheet pan
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS 

• 1 prepared pizza dough or make my quick and easy pizza dough 

• 7 medium yellow potatoes 

• 1 tablespoon kosher salt

• 1 ball mozzarella cheese (see Options below for a substitution)

• 5 tbsp olive oil

• 3-4 cloves garlic, minced 

• 1 teaspoon dry thyme

• Salt and pepper to taste

INSTRUCTIONS 

1. Preheat your oven to 425°F

2. Prepare your pan with a tablespoon of olive oil and using a paper towel spread to coat the pan. 

3. Peel the potatoes and add them to a large pot and cover with cold water with 1 tablespoon kosher salt and bring to a boil, reduce heat to. simmer and cook the potatoes for about 20 minutes, until fork tender. You should be able to pierce the potato with no resistance.

4. In a small bowl, combine the olive oil, garlic, thyme, salt and pepper.

5. With your fingers, begin to press the dough to the sides of the pan. If your dough resists and won’t cooperate, let it rest for a bit while you work on the potatoes. Your dough should eventually cover the entire pan. If holes develop, simply pinch them together. 

6. Drain the potatoes, allow them to cool to the touch and slice each one. Slice them as thin as you can get them.

7. Start layering the potato slices over the pizza dough, overlapping the slices slightly until the dough is covered, all the way to the edges of the pan. 

8. Drizzle the olive oil mixture over the pizza and spread carefully or evenly over the potatoes, using a brush.

9. If using mozzarella, cut or tear the it into small pieces and place on the pizza.

10. Place the pizza onto the middle of the oven  and bake for 20-30 minutes until the potatoes begin to brown. 

11. Remove from the oven, drizzle with 1 tablespoon oil and enjoy. 

    OPTIONS: You can also top the pizza with fresh ricotta in place of the mozzarella. Do not bake the pizza with the ricotta. When the pizza is ready, remove from oven, dollop with 1 cup ricotta; drizzle with oil and top with several grinds of pepper.

Recipe: Creamy Cauliflower Garlic Mash

Comment below if you love mashed potatoes!

What if I told you this wasn’t mashed potatoes. What if I said this warm plate of creamy garlic mash was actually made of cauliflower. Would you try it? Before you rethink your decision, give this recipe a try. Have a heaping spoon with some braised short ribs, or add it as a side with your Thanksgiving feast and lighten things up.

WARNING: Following the consumption of this Cauliflower Garlic Mash there may be sudden outbursts of joy, excessive smiling, and out of control requests for more.

Photo Description: Creamy Cauliflower Garlic Mash in a square serving dish on top of a white fringe cloth and 2 sunflowers in the bottom left corner.

Creamy Cauliflower Garlic Mash

 PREP TIME: 15 minutes
Cook TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVES: 4
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 large head of cauliflower, cut into florets
4 cups chicken broth
4 cups water (more if needed to cover florets)
1 tablespoon unsalted butter
3 tablespoons extra virgin olive oil
2 large garlic cloves, minced
¼ cup 2% milk
salt and black pepper to taste

DIRECTIONS

1. Place the cauliflower florets in to a large stock pot and cover with the chicken broth and water. Cook for 8-12 minutes or until fork tender. Drain and keep the in the colander and move onto next steps. You want to get as much water as possible out of the cauliflower.

2. Pour the olive oil into the stock pot and sauté the garlic until fragrant. Remove from heat and return the cooked cauliflower back into the stock pot, add milk and butter. Using an emersion blender purée until smooth and creamy. Taste for salt and pepper.

3. Garnish with chopped parsley, drizzle extra virgin olive oil over top and serve warm.

NOTES

Refrain from adding additional butter and/or milk to the mash, it will thin out too much.