These potatoes are pretty magical if I do say so myself. First of all, fondant potatoes are like the bougie tater; crispy on the outside, ridiculously creamy on the inside, literally perfect. How do we make something that is both so simple, and yet so utterly perfect, even better? Peep my French Onion Fondant Potatoes!

We've got saucy, caramelly onions, garlic, loads of fresh thyme, red wine, and PC brand plant-based beef broth which brings it all home. To finish things off, we blanket the perfectly cooked taters in a glorious, melty mix of mozz & gouda and finish them under the broiler. Can you say heavenly?

Don't miss this recipe if you're a potato fanatic like I am. They were honestly so delicious and I currently want more as I sit here typing this post at just after 7  in the morning. Head to the RECIPES page.

Smashing brussel sprouts is by far, my absolute favourite way to enjoy them. All those crispy edges and tender, meaty insides ugh, they're just delicious. This version is the simplest with only a few quality ingredients to make these brussel sprouts shine.

We've got lemon juice & zest for that lemony burst of flavour, pepper flakes because I put them in literally everything, lots of smashed garlic, and fresh thyme to round things out. Lastly, a generous amount of grana padano cheese that adds nuttiness but also helps those sprouts get some nice crispy action.

​There's nothing better than these smashed sprouts. Head to the RECIPES page.

I absolutely love hominy. It's so meaty and gives your mouth some serious texture action which in a soup or chowder, is incredibly welcome. This particular chowder looks super creamy and rich but there's only 1/2 c of cream added right at the end. We're got flavour coming from every angle in this chowd; white wine, rosemary, garlic, thyme, all the goods.

This chowder includes hominy of course, along with potatoes, mirepoix veg, white beans, and green peas. I also provided a super simple crouton recipe that I recommend you don't skip. The crispy croutons on top of the chowder are heaven sent. I used some old sesame bagels I ignored all week but any old rustic bread would work beautifully.

​Head to the RECIPES page.

If there's one thing I've learned through my years of trying new recipes, it's that Italian food is best when it is simple. The best pasta dishes rely only on a few simple ingredients that are at their freshest and that's what makes Italian food so special. 

I'm serving up a super simple linguine that utilizes pasta water to create a rich, glossy sauce for the linguine. We've got loads of garlic, fresh basil and parsley, white wine, grape tomatoes, and some grana padano cheese. It's incredibly simple and honestly, one of the bets pasta dishes I've put out on this blog. I can guarantee that.

Ignore my lackluster pasta twirl y'all, that's a real skill that I have yet to master. I watch videos and they make it look so effortless but I must have two left hands or something. I can't ever get the perfect twirl for plating. Whatever, this pasta rocks!

Three cheers for taco tuesday's, am I right? It's everyone's favourite weekday because we're having tacos and there's absolutely nothing wrong with that!

I'm serving up some vegan smashed tater tacos. Quite simply, I've boiled some mini yellow taters, smashed them, seasoned them, and baked them until crispy and delicious. Then, it's all about those garnishes. Crispy cabbage, green onions, cilantro, avocado, green salsa, and chipotle crema. They're super simple but so friggen delicious. Everything with potatoes is a win, we know this.

Alternately, I also shared a smashed tater plate. My taco shells were falling apart out of the freezer so I served up a plate instead and it was equally as delicious. We must adapt when our plans go haywire lol Head to the RECIPES page.

One might argue that the brown ring around the baking dish is sloppy. I on the other hand, couldn't agree any less. That brown ring was what always told me that my mother's scalloped potatoes were perfectly cooked. It was like, that brown ring was the invitation to the potato party and I was always invited. 

Well, I've shared a potato leek gratin recipe (again) for you guys but this time, we're tossing in copious amounts of garlic and utilizing red leicester & gouda for our cheesy components. I like my leeks nice and thick so I cut them on an angle and keep them intact for the layers which means you get to slice into the most dreamy, smooth and creamy leek imaginable.

Head to the RECIPES page. It's time for some weekend indulgence.