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Zesty Fresh Peach BBQ Sauce

By 3 Comments

This is an easy recipe for an easy small batch Peach BBQ Sauce that will rock your barbecue world. Using fresh sweet peaches and an enticing blend of tangy and spicy ingredients, this BBQ sauce will elevate the flavor of your next grilled entree.

Peach bbq sauce with grilled chicken thighs.

When it comes to barbecue, the right sauce can make all the difference.

Barbecuers are always on the lookout for a unique new homemade BBQ sauce for their next grilling project, so how about exploring the world of Peach BBQ Sauce.

This recipe combines the natural sweetness of fresh ripe peaches, honey, dry mustard, vinegar, jalapeno pepper and Worcestershire Sauce to bring layers of flavor for a zesty and unique experience.

This is one sassy little BBQ sauce! We especially like this for grilled chicken and ribs, let’s take a look.

Ingredients you’ll Need:

Ingredients to make easy peach bbq sauce.
  • Fresh Peaches
  • Honey
  • Apple Cider Vinegar
  • Garlic
  • Dry Mustard
  • Worcestershire Sauce
  • Kosher Salt
  • Jalapeno Pepper
  • Red Bell Pepper
  • Sweet Onion

Ingredient Substitutions:

  • Vinegar: White vinegar is a good substitute for Apple Cider Vinegar.
  • Jalapeno Pepper: Substitute one teaspoon red pepper flakes or use a habanero pepper to make it spicier.
  • Onion: I prefer sweet onion for this recipe, but feel free to substitute a red onion.
  • Ground Mustard: You can replace ground mustard with prepared mustard (plain yellow mustard). Prepared mustard is milder in flavor than ground mustard, so substitute 1 tablespoon for the 1 teaspoon of ground.
  • Brown Sugar: Substitute 1 cup brown sugar in place of honey.

These are the ingredients I use, but this recipe is easy to customize to your taste. Don’t like spice? Omit the jalapenos. Want it spicier? Make this a peach habanero bbq sauce. This is a sweet homemade barbecue sauce … want it tangier? Add a little more ground mustard and vinegar. Make it yours.

Step by Step Instructions, It’s Easy!

Poaching peaches for easy peeling.
Blanched peaches in an ice bath.
  • Step 1: Peel the peaches. The easiest way to peel peaches is to drop them in simmering water and let them steep for about two minutes.
  • Step 2: Drain the peaches and them place them in an ice bath. Use a large bowl and add ice cubes. Add enough water to cover the ice cubes and then place the hot peaches in the bowl. The skins will practically fall off the peaches.
Adding chopped ingredients to Dutch oven to make peach barbecue sauce.
Adding liquids to Dutch oven to make peach bbq sauce.
  • Step 3: Chop vegetables and peaches and place them in a 4 – 6 quart Dutch oven.
  • Step 4: Add the vinegar, dry mustard, Worcestershire sauce and honey.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Using an immersion blender to blend peach barbecue sauce.
  • Step 5: Simmer on low heat for about 25 minutes. If desired, puree in batches in a food processor or use an immersion blender to help break down the vegetables and peaches for a smoother consistency.

Common Questions about Peach BBQ Sauce:

Do You Have To Remove the Skin from the Peaches?

There are so many recipes using fresh peaches where I do not remove the skin. However, for the Peach BBQ Sauce, the skin would be a distraction to the end texture. I highly recommend removing that fuzzy outer layer.

Can You Freeze This Sauce?

Absolutely, yes. I like to use quart-sized zip-loc freezer-style bags. Let the sauce cool, then pour into a bag until almost full. Carefully squeeze the air out of the bag and store in the freezer lying flat. A great way to maximize freezer space. You can freeze this bbq sauce in canning jars. Just leave about an inch space at the top of the jar to allow some expansion room as the ingredients freeze.

How Do I Use This BBQ Sauce for Grilled Chicken?

We love this sauce for grilled chicken thighs. Grill the chicken until a digital read thermometer registers the internal temperature to 165 degrees. When I’m grilling chicken I have one station or area that is turned off. I move the chicken around quite a bit, turning often. Once the chicken is cooked, baste the chicken with Peach BBQ Sauce, turning a few times so the sauce will glaze, caramelize and flavor the chicken. Adding the sauce too soon will cause it to burn.

Can this Recipe be used for Canning?

Yes. This recipe is adapted from the experts at Ball Canning. I have adjusted some of the ingredients to make it spicier, and choose to make it a small batch sauce rather than a canning project. Please reference their instructions for Canned Peach BBQ Sauce.

How To Use Peach BBQ Sauce:

One of the best things about this BBQ Sauce is its versatility. It complements a wide range of grilled meats and vegetables, adding a burst of flavor that enhances the overall taste.

  • Season chicken thighs with salt and pepper, or use a seasoning blend like Monterey Steak Seasoning. Grill chicken and when almost done, glaze with the Peach BBQ Sauce the last few minutes of cooking. Turning a couple of times and mopping with the sauce at each turn.
  • Grilled pork tenderloin is another great protein to use for this sauce.
  • Try it on grilled potatoes or even grilled sweet potatoes.
  • Use it as a glaze for grilled chicken wings.
  • Or a dipping sauce for grilled shrimp.
  • Or how about a finishing glaze for ribs on the grill. Or add it to a pork roast when making pulled pork.

Its versatility and ability to enhance a wide range of dishes make it a standout choice for any barbecue enthusiast.

Tips for Success:

  • Make Ahead: So many recipes that combine a combination of ingredients, are well suited to make the day before using. This allows the flavors to marry and enhance the flavor. Just let the sauce cool and store in the refrigerator until ready to start that grill the next day. I like to use wide mouth canning jars.
  • The consistency of this bbq sauce is thick and chunky. I do suggest using an immersion blender to smooth out the texture.

Recipe for Peach Barbecue Sauce:

Nothing evokes a foodie fever pitch more than the July arrival of Colorado Fresh Peach Palisade Peaches. So take advantage of your local fresh produce and try this Peach BBQ Sauce. You’ll love it on grilled chicken.

A bowl of peach bbq sauce with grilled chicken.

Making your own BBQ sauce is a fun and rewarding project. Fresh flavors and healthy ingredients, this Peach BBQ Sauce is a culinary gem.

So, fire up your grill, grab some ripe fresh peaches, and impress your guests with a unique grilling sauce.

More BBQ Recipes:

And if you’re looking for more BBQ and Grilling Ideas, don’t miss my Grilling Category. You’ll find lots of fun Summer recipes including the most popular on my site for Grilled Italian Flank Steak.

And if you’re looking for more ways to use up those Summer peaches, don’t miss my easy Freezer Peach Preserves recipe.

And one of my favorite recipes to use Summer peaches is this one for Cinnamon Pecan Peach Bread. Quick easy and luscious with flavor. Here are some more ideas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Peach bbq sauce with grilled chicken thighs.
Print Recipe
5 from 1 vote

Zesty Fresh Peach BBQ Sauce

A small batch Peach BBQ Sauce that will rock your barbecue world. Using fresh sweet peaches and an enticing blend of tangy and spicy ingredients, this bbq sauce will elevate the flavor of your next grilled entree.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free
Servings: 32 ounces
Calories: 43kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ Pounds Fresh peaches peeled, pitted, fine chopped. About 5 peaches
  • 1 medium Red Bell Pepper About 1 cup, seeded, veins removed and chopped
  • ½ cup Sweet onion 1 medium onion, chopped
  • 1 Tablespoon Garlic fresh, chopped about 4 small cloves
  • ¾ cup Honey
  • ½ cup Apple Cider Vinegar
  • 2 teaspoons Worcestershire Sauce
  • 1 – 2 Jalapeno pepper stems, seeds and veins removed. Chopped.
  • 1 teaspoon Dry mustard
  • 1 teaspoon Kosher salt

Instructions

  • Peel the peaches. The easiest way to peel fresh peaches is to drop them in simmering water and let them steep for about two minutes. Drain the peaches and them place them in an ice bath: Use a large bowl and add ice cubes. Add enough water to cover the ice cubes and then place the hot peaches in the bowl. The skins will practically fall off the peaches.
  • Chop vegetables and peaches and place them in a 4 – 6 quart Dutch oven. Add the vinegar, dry mustard, Worcestershire sauce, salt and honey.
  • Bring to a boil. Reduce heat and simmer on low uncovered, stirring frequently, until mixture thickens to the consistency of a thin commercial barbecue sauce, about 25 minutes.
  • If desired, puree in batches in a food processor or use an immersion blender to help break down the vegetables and the peaches.

Notes

Tips For Success:
  • Use a silicone brush to baste this sauce over grilled meats during the last few minutes. Turning and basting a few times. This will allow the sauce to coat the meat, flavor and caramelize as a glaze. Adding the sauce too soon will burn it.
  • Make Ahead: So many recipes that combine a combination of ingredients like this, are well suited to make the day before using. This allows the flavors to marry and enhance the flavor. Just let the sauce cool and store in the refrigerator until ready to start that grill the next day. I like to use wide mouth canning jars.
  • This recipe makes about 32 ounces of bbq sauce. Or about 4 half pints. You can easily freeze any unused sauce.
  • The consistency of this bbq sauce is thick and chunky. I do suggest using an immersion blender to smooth out the texture.

Nutrition

Calories: 43kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 83mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 237IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 0.2mg

Zesty Peach BBQ Sauce … It’s What’s For Grilling.

Arugula Goat Cheese Salad with Grilled Peaches

By 6 Comments

Making this salad with grilled peaches is a fun toss between a salad and a cheese course. Grilling fresh peaches will give them a hint of smoke, and a touch of caramelization. Serve them with salty goat cheese and a splash of balsamic vinaigrette = ideal for Summer dining.

Grilled peach salad with arugula and burrata cheese.

What You Can Expect From This Recipe

Is there anything better than a beautiful juicy fresh Summer peach?

Try grilling that big beautiful peach to make a salad with grilled peaches. The sweetness and caramelization of the peach, the creaminess of goat cheese and the peppery bite of arugula makes a great flavor paring, not to mention the pleasant contrast of textures.

It’s easier to make than one might think. The peaches are done grilling in just a couple of minutes. The goat cheese slices in a jiff. And the balsamic vinaigrette dressing is a cinch to whisk up. 

This salad with grilled peaches is hearty enough to satisfy a big appetite. And perfect for any Summer meal.

So if you’re looking for a good reason to throw a backyard bash with some recipes that keep in simple and easy, this grilled peach salad with goat cheese is just what you’re looking for.  You’ll find a step by step guide that even the beginning home cook will find easy.

So fire up that grill and invite those friends. Celebrate the flavors of Summer.

Table of contents

Ingredients You’ll Need

Ingredients to make grilled peach salad.
  • Fresh Peaches
  • Goat Cheese: Purchase a good quality, unflavored, unseasoned goat cheese.
  • Arugula
  • Olive oil
  • Kosher Salt and Fresh Ground Pepper
  • Fresh Thyme

Ingredient Substitutions

  • Fruit: This grilled peach salad could easily become a grilled apricot salad, or you could even use plums.
  • What’s A Good Substitution for Goat Cheese: Those small balls of fresh mozzarella would be a good choice here. Or sliced fresh mozzarella from the larger balls. Crumbles of feta cheese would bring a similar tangy flavor.
  • Arugula: If you can find Frisee, it would be a great substitution here. Fresh baby spinach is also a good choice.
  • Thyme: Fresh chives or mint would work well for this recipe. Avoid rosemary. It would bring too strong of a flavor. A sprinkle of dried thyme is a good choice.
  • Balsamic Vinegar: Rather than combining balsamic vinegar and olive to make the balsamic vinaigrette, drizzle this salad with Balsamic Reduction Sauce.

Step by Step Instructions, It’s Easy

Sliced fresh peaches seasoned with salt and pepper.
Balsamic dressing for grilled peach salad.
  1. Step 1: In a medium bowl, toss the peach halves or peach slices with 2 tablespoons of the olive oil and the thyme. Season with salt and pepper. Let stand for 10 minutes.
  2. Step 2: In the meantime, whisk together the balsamic vinegar and the remaining olive oil.

How To Grill Peaches

Grilling peach halves on a grill.
  1. Step 3: Preheat the grill to 350-400 degrees. Oil the grates. Grill the peach halves starting with the flesh side down for about 6 minutes, turning once, until lightly charred and softened. Using a sturdy thin metal spatula will make turning those peaches easier.
Grilling peach slices for grilled peach salad.
  • Tip: If the peach would not release from the pit while trying to cut them into halves, slice the peaches instead, removing each slice from the pit. They will be a little more tedious to grill, but will work fine. Watch them closely and adjust the grill time.
Grilled peach salad with arugula and goat cheese
  1. Step 4: Assemble the Salad: Arrange the goat cheese slices on plates. Top with arugula and then grilled peaches. Drizzle on the balsamic vinaigrette. Gently salt and pepper if you wish and garnish with fresh thyme. Serve right away.

Common Grilled Peach Salad Questions

How Do You Remove The Pit From Peach Halves?

Starting at the top of the peach, slice through the flesh until you reach the stone. Then with your hands, twist the peach back and forth until the halves separate. Just like you would when slicing an avocado in half. Then gently pull the pit from the peach half, using a fork or knife.

Can You Grill Canned Peaches?

Thinking about making this salad during off-peach-season, and using canned peaches? Just make sure to drain canned peach halves well, and using a paper towel, pat them as dry as you can get them. My opinion? Save this grilled peach salad for Summer-time when fresh peaches are at their peak.

When Grilling Peaches Should You Remove The Skin?

No. Leaving the skin in tact will keep those peaches stronger to hold up on those hot grates.

How Ripe Should Peaches Be For Grilling?

A peach should be ripe but still firm when you press on it. If your peaches are too soft, they’ll be hard to cut in half and remove the pit. Save those softer peaches for standing over the sink and eating whole.

Can You Slice Peaches After They’re Grilled?

Yes. Use a good serrated knife and using a back and forth motion, slowly cut the peach half into slices.

Tips for Success

  • Use a peach that’s slightly soft to the touch. Using too soft or too ripe of a peach will compromise the grilling process.
  • Let the goat cheese sit in the freezer for about 30 minutes. This will make slicing cleaner and easier. A cleaner slices cheese will result in a prettier and more professional looking salad.
  • I’ve made this salad over a dozen times. There are times that the peaches aren’t quite ripe enough and the peaches are simply a struggle to cut in half and remove the pit. Once you slice around the peach and it simply won’t come apart into two halves, start slicing the peach and removing the slices from the pit.
  • Use a grill basket if you’d like to make grilling peach slices easier.

Make Ahead

This salad simply isn’t a good candidate for prep ahead. This salad with grilled peaches is best made and served once the peaches are grilled.

Clingstone vs. Freestone Peaches

Try to purchase Freestone peaches for this grilled peach salad. Just as the names imply Freestone peaches indicate that the pit will release easy from the flesh. The pit will “cling” to the flesh and be hard to remove with Clingstone peaches. Grocery stores may not label which variety you’re purchasing, so If you end up with a Clingstone peach, this is then you’ll need to slice the peaches, removing each slice as you go and grill the slices rather than peach halves.

Serving Suggestions:

This salad with grilled peaches would be a beautiful side dish for any grilled entree like our favorite Sirloin Steak Kabobs. This recipe for Grilled Chicken Halves is also a good choice.

Thinking about seafood? This salad with grilled peaches would make a complete meal served with this recipe for Best Grilled Shrimp.

Beverage Parings

  • Red Wines: A fresh crisp Sauvignon Blanc or Rosé.
  • Source: What To Drink With What You Eat. I am an Amazon Affiliate Member, if you purchase this book using this link, I receive a small commission at no extra charge to you.

More Fresh Summer Salad Recipes

And don’t miss this recipe for Honey Glazed Skirt Steak Salad. It’s a great main course Summer Salad that you’ll want to serve over and over again. And check my Salad Category for even more salad recipes.

A salad with grilled peaches, arugula and goat cheese.
Print Recipe
5 from 1 vote

Arugula Goat Cheese Salad with Grilled Peaches

Making this salad with grilled peaches is a fun toss between a salad and a cheese course. Grilling fresh peaches will give them a hint of smoke, and a touch of caramelization. Serve them with salty goat cheese and a splash of balsamic vinaigrette = ideal for Summer dining.
Prep Time15 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 162kcal
Author: Lea Ann Brown

Ingredients

  • 6 fresh peaches halved and pitted
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme leaves
  • Salt and freshly ground pepper
  • 1 ½ teaspoons balsamic vinegar Aged is best
  • 4 ounces arugula stemmed
  • 4 ounces goat cheese cut into 12 slices
  • more thyme stalks for garnish

Instructions

  • Light a grill and preheat to 350 degrees. In a medium bowl, toss the fresh peaches with 2 tablespoons of the olive oil and 2 teaspoons thyme leaves. Season with half the salt and pepper. Let stand for 10 minutes.
  • In the meantime, whisk together the balsamic vinegar and the remaining olive oil.
  • Grill the peach halves, or slices over high heat for about 6 minutes, turning once, until lightly charred and softened.
  • Arrange the goat cheese slices on plates. Top with arugula and then grilled peaches. Drizzle on the balsamic vinaigrette. Gently salt and pepper if you wish and garnish with fresh thyme. Serve right away.

Notes

Tips For Success: 
  • Let the goat cheese sit in the freezer for about 30 minutes. This will make slicing cleaner and easier. A cleaner slices cheese will result in a prettier and more professional looking salad.
  • I’ve made this salad over a dozen times. There are times that the peaches aren’t quite ripe enough and the peaches are simply a struggle to cut in half and remove the pit. Once you slice around the peach and it simply won’t come apart into two halves, simply start slicing the peach and removing the slices from the pit.
  • Use a grill basket if you’d like to make grilling peach slices easier.
  • Fresh apricots are a good substitution for this salad.

Nutrition

Calories: 162kcal | Carbohydrates: 2g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 75mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 3.9mg | Calcium: 59mg | Iron: 1mg

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Salad with Grilled Peaches …It’s What’s For a Side dish

This salad with grilled peaches recipe was first published August of 2018 and updated July, 2023 with step by step instructions and photos.

Lancaster County Amish Macaroni Salad

By 56 Comments

This recipe for authentic Amish Macaroni Salad is everything you’d expect from a Pennsylvania Dutch macaroni salad recipe. Bold in flavor, it’s sweet, tangy, and creamy in texture. Using cooked egg yolks for the pasta dressing makes this a unique rich treat. A perfect make-ahead side dish for any main course.

Amish Macaroni Salad served in a rustic bowl.

Growing in the middle of Kansas, horse-drawn carriages, Amish straw hats and girls in full length dresses wearing kapps were very common site in our community.

Yoder, a nearby town is the hub of the largest Amish Community in Kansas and just a few miles from our farm.

With that said, I’m no stranger to Amish cuisine. Amish restaurants were our preferred choice when dining out.

This recipe however, comes from the Lancaster County Cookbook. The book is a compilation of recipes submitted by residents of Lancaster County, many of whom are famous for their Pennsylvania Dutch Amish cooking traditions.

Being a lover of Macaroni Salad Recipes, it’s no surprise I chose this Dutch Amish Macaroni Salad for the first recipe to try from the book.

It’s very reminiscent of the macaroni salads I enjoyed at Amish restaurants.

The creamy salad dressing which contains cooked egg yolks, condensed milk and Miracle whip is just the beginning of its authentic charm.

Adding a good amount of sugar makes this a sweet macaroni salad, mustard and vinegar bring a tangy layer of flavor. And celery and onion add a bit of crunch.

Let’s take a look at why this recipe works so well.

A Macaroni Salad with Evaporated Condensed Milk

A pasta salad recipe that will always catch my attention, is a good old fashioned Amish macaroni salad with evaporated milk.

Using evaporated milk, (unsweetened condensed milk) adds a very creamy texture to macaroni salads. Evaporated milk tastes like milk with a slightly sweeter flavor due to the process in which it’s made. It’s also slightly thicker and creamier making it a popular addition to any pasta salad. It’s key to making a this Amish pasta salad.

An Old Fashioned Macaroni Salad with Miracle Whip

“Dressing” was used in the list of ingredients in this recipe for describing it’s mayonnaise base.

Growing up in Kansas the word dressing always meant Miracle Whip, as opposed to salad dressing. As I’m assuming was the case for this recipe. I actually grew up calling Miracle Whip “dressing”. 

We used it in Ham Salad Sandwiches, in Classic potato salad and cole slaw. Miracle whip has a sweeter flavor than mayonnaise and using it was the norm to make many dishes.

Another recipe similar in culture to this, is this recipe for old fashioned Pea Salad with Eggs.

Ingredients You’ll Need

Ingredients to make Amish Macaroni Salad.
  • Hard Boiled Eggs, whites and yolks separated.
  • Evaporated Milk
  • Sugar: Makes this a traditional sweet Amish Macaroni Salad,
  • Macaroni noodles
  • Apple Cider Vinegar
  • Sweet onion
  • Miracle Whip: This Amish macaroni salad is made with Miracle Whip, which has a slightly sweeter flavor than mayonnaise.
  • Carrot
  • Yellow Mustard
  • Salt: Since attending Culinary School, I’m hooked on the pure salty flavor of Kosher salt. Sea salt and regular salt will work fine.

Ingredient Substitutions

  • Evaporated Milk: If you simply don’t have, or don’t want to use evaporated milk, you can substitute whole milk, half and half or cream. Avoid low fat milk as the sauce won’t be as creamy and rich.
  • Macaroni Noodles: Elbow macaroni is traditional for Amish Macaroni Salads, but play around and use any curved shaped noodle. Pasta shells or curly cavatappi are good choices here.
  • Vinegar: Use Apple Cider Vinegar or White Vinegar for this recipe. Avoid red wine vinegar or other seasoned vinegars.
  • Miracle Whip: Substitute mayonnaise.
  • Onion: I always prefer sweet onions, yellow onions, or white onions. Avoid using red onions, as their flavor profile will overwhelm the salad.
  • Mustard: No substitutions here please. Dijon or whole grain mustards will change the flavor profile. Stick with yellow prepared mustard.
  • Sweet Pickle Relish: I’ve never had an Amish Macaroni Salad that contained pickle relish. It would just add another layer of sweetness which would alter the perfect balance of sweet and tangy. I say skip it.

Step by Step Instructions, It’s Easy

Combing mustard and egg yolk to make dressing for Amish macaroni salad.
Making dressing for Amish macaroni salad.
  • Step 1: Make The Dressing. Start by separating the yolks from the egg whites. In a large bowl, combine the egg yolks with the mustard. Use the back of a fork to mash the ingredients together until well blended.
  • Step 2: Add in the Miracle Whip, sugar, condensed milk, vinegar and salt.
Making dressing for Amish Macaroni Salad.
Adding onion, celery and carrot to macaroni noodles.
  • Step 3: Use a whisk to blend the salad dressing until smooth.
  • Step 4: In the meantime, cook elbow macaroni noodles according to package instructions for “tender stage”. Before draining, scoop out some of that starchy pasta water. Briefly rinse the macaroni with cold water then transfer to a large bowl. Add chopped celery, chopped onions and shredded carrots.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Adding chopped egg whites to Amish Macaroni Salad.
Adding dressing to macaroni to make Amish Macaroni Salad.
  • Step 5: Add chopped egg whites.
  • Step 6: Pour the dressing over the macaroni noodles.

Tip: The easiest way to dice those soft egg whites is to use a large chef knife. Place egg whites on a cutting board. Use your free hand to place on the top of the knife blade to guide the knife as you chop. Use a rocking motion to start chopping the egg whites, rotating the cutting board after a few chops as you go.

Amish Macaroni Salad in a large green bowl.
  • Step 7: Use a large spoon to gently blend the ingredients. The mixture will seem a little soupy, but you’ll allow the macaroni salad to rest in the refrigerator, covered with plastic wrap, for a couple hours to “set up”. Or even better, overnight.

FAQ’s

What Makes This Recipe “Amish” And Different From Other Macaroni Salads?

Traditional Amish Macaroni Salad uses Miracle Whip rather than mayonnaise for the dressing base. An Amish Macaroni Salad has a sweeter flavor profile than other savory versions.

How Do You Keep Macaroni Salad From Drying Out?

Cook the pasta according to package instructions for “tender”. Pasta that’s cooked to the “tender stage”, rather than a la dente, won’t continue to absorb the dressing quite as much. If the pasta absorbs too much, it will dry out.

What’s The Easiest Way To Shred Carrots?

Shredding carrots can be a tedious task. Using the large holes of a good old fashioned box grater is the easiest and most efficient way to shred carrots.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Tips For Success

  • Make Ahead. The beauty of this macaroni salad is its make ahead factor. If possible let the salad sit, covered, in the refrigerator overnight. It just keeps getting better the longer you can let it rest. The macaroni absorbs the flavor so every bite is a perfect balance of sweet and tangy.
  • Don’t over cook the pasta. Doing so will yield a “mushy” macaroni salad.
  • After cooking, let the macaroni cool slightly before continuing with the recipe. You want the macaroni just hot enough for the vegetables to release their flavors and hold their crunch, rather than wilt from too much heat.
  • Make sure you grab a can of regular evaporated milk rather than a can of sweetened condensed milk. They are two different products, and using the latter will make the salad too sweet.
  • This is a mayonnaise based macaroni salad. If taking this to a pot luck or picnic, make sure it doesn’t sit without refrigeration for more than two hours.

Storage

  • Store macaroni salad, covered, or in an airtight container in the refrigerator for up to 5 days.
Lancaster County Amish Pasta Salad.

This Pennsylvania Dutch macaroni salad with its bold flavor and sweet profile is a great partner for spicy barbecue sauced chicken or ribs. And a perfect side dish for any grilled entree, especially a grilled burger.

And as far as macaroni salads go, this is a quick and easy recipe that will find your whole family digging in and asking for seconds.

I’ve never had the Walmart Macaroni Salad, but I’ve been told this recipe is spot on. If you’re looking to replicate their version, I hope you give it a try.

More Macaroni Salad Recipes

And don’t miss our favorite pasta salad recipe for Cheese Tortellini Pasta Salad. It’s simply amazing.

And if you’re looking for more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of great recipes including a fun lineup of potato salad recipes. And the most popular side dish recipe on my site for good old fashioned Broccoli Cheez Whiz Rice Casserole.

And check out my Chicken Macaroni Salad if you’re looking for a main course pasta dish.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Amish Macaroni Salad garnished with chives.
Print Recipe
4.84 from 12 votes

Old Fashioned Lancaster County Amish Macaroni Salad

Lancaster County Pennsylvania Dutch Macaroni Salad. An authentic Amish pasta salad recipe that's bold in flavor and creamy in texture
Prep Time20 minutes
Cook Time10 minutes
Cover and rest in refrigerator2 hours
Course: Pasta Recipes
Cuisine: American
Servings: 10
Calories: 331kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound elbow macaroni cooked according to package directions
  • 1 cup celery chopped
  • 1 carrot grated
  • ½ cup sweet onion diced
  • 4 hard boiled eggs divided, egg yolks and whites separated
  • For the dressing
  • 4 egg yolks hard boiled
  • 4 tablespoons yellow mustard
  • ¾ cup sugar
  • 1 cup Miracle Whip or mayonnaise
  • ½ cup Evaporated milk canned
  • ⅓ cup vinegar white or cider
  • 1 teaspoon Kosher salt
  • reserved hot pasta water

Instructions

  • Cook macaroni according to package directions for "tender stage". Right before draining, take a measuring cup and scoop out about a ¼ cup of that hot starchy pasta water. Drain pasta and let cool for a few minutes.
  • While macaroni is cooking, Separate the eggs whites from the egg yolks. Set the yolks aside. Using a cutting board and a chef knife, dice whites of eggs.
  • Prepare dressing: In a medium bowl, using the back of a fork mash hard boiled egg yolks with mustard and blend well. Add sugar, mayonnaise, milk, vinegar and salt to egg and mustard mixture.
  • Drain pasta and let cool for a few minutes. Place macaroni in a large bowl. Stir in celery, carrot and onion. Add a couple tablespoons of hot pasta water. Stir in the dressing until well blended. Mixture will appear soupy but will set up during the rest period.
  • Cover with plastic wrap and chill in the refrigerator for a couple of hours and preferably overnight before serving.

Notes

Tips For Success: 
  • Make Ahead. The beauty of the macaroni salad is its make ahead factor. If possible let the salad sit, covered, in the refrigerator overnight. It just keeps getting better the longer you can let it rest. The macaroni absorbs the flavor of the dressing so every bite is a perfect balance of sweet and tangy.
  • Don’t over cook the pasta. Doing so will yield a “mushy” macaroni salad.
  • After cooking, let the macaroni cool slightly before continuing with the recipe. You want the macaroni just hot enough for the vegetables to release their flavors and hold their crunch, rather than wilt them.
  • Make sure you grab a can of regular evaporated milk rather than a can of sweetened condensed milk. They are two different products, and using the latter will make the salad too sweet.
  • This is a mayonnaise based macaroni salad. If taking this to a pot luck or picnic, make sure it doesn’t sit without refrigeration for more than two hours.

Nutrition

Calories: 331kcal | Carbohydrates: 56g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 158mg | Sodium: 557mg | Potassium: 250mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1325IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Pennsylvania Dutch, Amish Macaroni Salad …It’s What’s for a Summer Side Dish.

This recipe was first published July of 2011 and updated July 2023 with step by step instructions.

Southwestern Breakfast Biscuit Casserole – Make Ahead

By 30 Comments

A crowd-pleasing, make-ahead Southwestern breakfast casserole layered with flaky biscuits, spicy chorizo (or sausage), peppers, cheese, and an overnight egg custard. Ready to bake in the morning, this Breakfast Biscuit Casserole is easy to throw together, a family favorite, perfect for weekends and holidays.

Try other popular breakfast recipes like this one for Three Cheese Italian Breakfast Casserole.

Southwestern biscuit casserole with slices of avocado.

Why This Recipe Works

This breakfast biscuit casserole is technically a “strata”. A strata is made from a mixture which consists mainly of bread, eggs and cheese. A strata is traditionally prepared and then covered to sit overnight in the refrigerator. This allows the bread to soak up some of the liquid and soften. And that’s what we’re doing here.

My recipe takes advantage Southwestern culture by spicing things up with chorizo sausage and jalapeno peppers. And lots of cheese. Who can argue with that?

  • This is a 9 x 13″ pan make ahead cheese breakfast casserole that is prepared the evening before. Just pop it in the oven the next morning to serve that hungry breakfast crowd.
  • It’s Make ahead. So easy to assemble the night before.
  • This breakfast casserole will feed a crowd – about 12 hungry folks.
  • You really don’t need many side dishes. How about some fresh fruit, slices of avocado, or a bowl of mixed berries and a tall glass of orange juice? Or even a simple green salad turns this one into a brunch-style meal.
  • It’s easy to customize. Try this with cubed ham, crumbled bacon or your choice of cheese. Maybe some sauteed mushrooms or onions? Make it your own.

Let’s take a look

Ingredients You’ll Need

Tip: Try making my Fried Biscuits. This is a recipe for canned biscuits that are pan fried to a buttery golden treat. Use any of these leftover fried biscuits to make this casserole recipe.

Ingredients to make Sausage Biscuit Breakfast Casserole.
  • Cooked Biscuits. Use leftover homemade biscuits, or cooked Pillsbury Grands canned biscuits to make this an easy fix.
  • Cheese: A combination of shredded cheddar and grated Parmesan.
  • Sausage: A combination of cooked breakfast sausage and cooked Mexican chorizo.

Ingredient Substitutions

  • Spinach: You can use frozen spinach, but be sure and press out as much moisture as you can before cooking.
  • Cheese: Experiment with any good melting cheese. White Cheddar, Swiss, Monterey Jack, Muenster (my favorite melting cheese), Provolone and Colby are all good choices here. To ramp up that Southwestern flavor experience, choose Pepper Jack or Monterey Jack cheese.
  • Sausage: This recipe calls for a combination of Mexican Chorizo and traditional breakfast sausage. You can use all chorizo or all breakfast sausage rather than a combo. Use leftover Christmas ham in place of sausage.
  • Dairy: Half and Half can be substituted for the whole milk.
  • Jalapeno Pepper: If you don’t like the spicy heat that Jalapeno Peppers bring, substitute Poblano Pepper or even a bell pepper. Any color will work. Try a 4-ounce can of chopped Hatch chile peppers from the Mexican aisle.

Step by Step Instructions, It’s Easy.

Adding chopped up biscuits to 9 x 13 casserole pan to make sausage breakfast casserole.
Adding spinach to make sausage breakfast casserole.
  1. Step 1: Chop the cooked biscuits and place half of them into a greased 9 x 13 inch baking dish. Your trusty Pyrex baking dish will work great for this recipe.
  2. Step 2: Add a couple fist fulls of fresh baby spinach on top of the chopped biscuits.

Pro Tip: Don’t try to cut corners and pull those flaky biscuits into layers. Cut the biscuits into square cubes or chunks to make that first layer fluffier rather than flat and heavy.

Adding cooked sausage to sausage breakfast casserole.
Adding shredded cheese to sausage breakfast casserole.
  1. Step 3: Add the crumbled and cooked sausages on top of the spinach.
  2. Step 4: Add shredded cheeses and sprinkle on chopped jalapeno.
Mixing eggs and milk to make a custard for sausage breakfast casserole.
Adding biscuits to sausage breakfast casserole.
  1. Step 5: In a large bowl whisk together eggs and milk until well combined.
  2. Step 6: Add the remainder of the chopped biscuits to the top of the casserole and pour in the milk egg mixture. Cover with foil or plastic wrap and refrigerate overnight or at least 8 hours. You’ll cook the casserole the next morning.

Make Ahead

  • Best Practice: This already is a make-ahead overnight breakfast casserole which is assembled the night before and baked the next morning.
  • Assemble and Freeze: Not highly recommended, this casserole can be assembled and then frozen to use later. Keep in mind this may compromise the custard texture. I’d suggest baking first then freezing. Thaw baked casserole overnight in the refrigerator, then heat gently in a 175 degree oven. This may take an hour or so for the casserole to become warm enough to eat. Keep the heat low as to not cook the casserole any further, you just want to warm it.

Leftovers and Reheating

  • Store any leftovers, covered, in the refrigerator for up to four days.
  • To reheat, the 50% power feature on your microwave oven is your best friend. Place individual servings on a microwave safe plate and reheat in 30 second increments until the casserole is hot enough to eat. This gently reheat method will preserve the custard’s fluffy texture and avoid heat spatters in the microwave.
  • Freeze any leftover casserole by covering with plastic wrap and then aluminum foil. It will keep in the freezer for up to three months. Be sure to label with date and contents.

Tips for Success

  • Use the middle rack of the oven for even baking.
  • Please don’t try to save fat calories by using 2% or non-fat milk. A lower fat milk will produce too much water and cause the strata to be soggy. 
  • Choose bulk sausage. You can purchase sausage links, but it will be more time consuming to remove membranes and crumble into chunks.
  • Use a serrated knife to make cutting any bread easier.
  • If you use a clam shell of tender baby spinach, you won’t have to remove the stems.
  • You can add salt and freshly ground pepper if you’d like, but the cheese and sausage are naturally salty in nature. Go light with seasoning.
  • Test for Doneness: Make sure the casserole is cooked through by sticking a knife in the middle. If the knife comes out clean, the casserole is done. If the casserole is jiggly, it needs more time in the oven. You can test the center of the casserole with an instant read digital thermometer. 160 degrees is a good temp to insure the center is cooked.
  • Don’t use uncooked biscuit dough, the biscuits must be pre-cooked for this biscuit egg casserole.

Storage and Freezing

  • Storage: Store any leftovers by tightly covering the casserole pan with plastic wrap.
  • Freezing: You can freeze the whole baked strata by covering tightly with aluminum foil. Just let the strata cool to room temperature then cover tightly with two layers of foil. The strata will keep for a couple of months. To reheat a whole strata, defrost it in the refrigerator overnight. Preheat oven to 300 and bake for 30 minutes. Remove the foil, check the heat level of the strata and bake another 10 – 15 minutes.
  • You can freeze leftovers in individual portions. Wrap in foil or store in an air tight container. Use a microwave to reheat the frozen pieces. Unwrap and then place on a microwave safe plate. Microwave at 50% power for about three minutes. Check the heat level and then microwave on high power in 30 second increments. Slower and gentler is always better when reheating food in a microwave oven.

How To Serve It

This Breakfast Biscuit Casserole can certainly benefit from some toppings. Here are some ideas.

  • Sour cream, Mexican Crema, sliced avocado, chopped cilantro, Mexican salsa, or pico de gallo are all good choices here.
  • Serve with mixed fresh berries, coffee or mimosas or if serving during the holidays, take a look at my recipe for Chambord and Prosecco Cocktail. It’s an easy, festive, crowd pleasing beverage.

FAQ’s

Do You Have To Let This Biscuit Breakfast Bake Sit Overnight?

Let the casserole sit covered in the refrigerator for around 8 hours. I’ve also prepared this casserole first thing in the morning to cook that evening for dinner. Works like a charm.

Why Are My Biscuits Soggy?

The biscuits may have been undercooked, or torn into too small of chunks.

How long can a biscuit breakfast casserole sit in the fridge before baking and still be safe?

24 hours is a good rule of thumb. Any longer than that and you’ll compromise the texture of the biscuits. If you can’t bake it within that time, wrap well with plastic wrap, then with foil. Freeze for up to two months.

More Breakfast Casserole Recipes

You’re going to love this sausage egg biscuit casserole recipe. I hope you give it a try, especially if you’re a big biscuit breakfast fan.

And don’t miss this great Breakfast Burrito Casserole. It’s another make ahead, overnight recipe that will WOW your crowd.

And if you’re looking for more breakfast recipe ideas, don’t miss my Breakfast Category. You’ll find lots of eye-opening recipes including the most popular on my site for Home Fried Potatoes with Ham.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A slice of sausage biscuit bake with sliced avocados.
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5 from 1 vote

Southwestern Breakfast Biscuit Casserole – Make Ahead

A crowd-pleasing, make-ahead Southwestern breakfast casserole layered with flaky biscuits, spicy chorizo (or sausage), peppers, cheese, and an overnight egg custard. Ready to bake in the morning, this Breakfast Biscuit Casserole is easy to throw together, a family favorite, perfect for weekends and holidays.
Prep Time15 minutes
Cook Time50 minutes
Resting time8 hours
Total Time1 hour 5 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 12
Calories: 241kcal
Author: Lea Ann Brown

Equipment

  • 1 9 x 13 baking dish

Ingredients

  • 8 cooked biscuits rough chopped. If using Pillsbury, use the regular biscuits rather than the large "Grands".
  • ¼ pound chorizo sausage crumbled, cooked and drained
  • ¼ pound breakfast style sausage crumbled, cooked and drained
  • 2 handfulls fresh baby spinach About 5 ounces
  • 2 small jalapeno seeded, deveined, chopped or thin sliced
  • ½ cup shredded cheddar
  • ½ cup shredded Parmesan
  • 10 large eggs
  • 2 cups whole milk

Instructions

  • Chop the cooked biscuits and place half of them into a greased 9 x 13 inch baking dish. Your trusty Pyrex casserole dish will work great for this recipe.
  • Add a couple fist fulls of fresh baby spinach on top of the chopped biscuits.
  • Add the crumbled and cooked sausages on top of the spinach. Sprinkle on the grated cheeses and chopped jalapeno pepper.
  • In a large bowl whisk together eggs and milk until well combined.
  • Add the remainder of the chopped biscuits to the top of the casserole and pour in the milk egg mixture. Cover with foil or plastic wrap and refrigerate overnight or at least 8 hours.
  • Preheat oven to 350 degrees. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares.

Notes

Tips for Success
  • Please don’t try to save fat calories by using 2% or non-fat milk. A lower fat milk will produce too much water and cause the strata to be soggy. 
  • Choose bulk sausage. You can purchase sausage links, but it will be more time consuming to remove membranes and crumble into chunks.
  • Use a serrated knife to make cutting any bread easier.
  • If you use a clam shell of tender baby spinach, rather than regular spinach, you won’t have to remove the stems.
  • You can add salt and freshly ground pepper if you’d like, but the cheese and the sausage are salty in nature. Go light with seasoning.
  • Make sure the casserole is cooked through by sticking a knife in the middle. If the knife comes out clean, the casserole is done. If the casserole is jiggly, it needs more time in the oven.
  •  

Nutrition

Calories: 241kcal | Carbohydrates: 17g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 127mg | Sodium: 509mg | Potassium: 197mg | Fiber: 1g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg

Southwestern Biscuit Breakfast Casserole …It’s What’s for Brunch

This Biscuit Breakfast Casserole Recipe was first published April of 2012 and republished June of 2023 to add step by step instructions.

Crispier Golden Crusted Parmesan Potatoes

By 3 Comments

These oven roasted Parmesan Crusted Potatoes are golden, cheesy, buttery and totally irresistible in flavor. Adding a dusting of flour makes these a crispier parmesan potato. With just a few easy steps, your favorite comfort food side dish just got elevated to epic.

Parmesan crusted potatoes cubes in a white serving bowl.

What You Can Expect From This Recipe

At this current date, there is a viral Tik-Tok Parmesan Crusted Potato recipe floating around the universe. This is not that. This recipe comes from my Kansas hometown church cookbook published in 1995 and adds a dusting of flour to ramp up that crispy factor.

What makes this the ultimate potato side dish?

  • Grab your trusty 9 x 13 Pyrex baking dish. This is a one pan potato recipe.
  • Using tender skinned Yukon Gold potatoes means you don’t have to take the time to peel potatoes. Just wash, then cut the potatoes in cubes and you’re on your way to an easy side dish.
  • With a dusting of flour, and a layer of butter on the bottom of the pan, these baked Parmesan potatoes come with a crispy exterior, fluffy interior compliments of Parmesan cheese.
  • Surprisingly Easy To Make: You’ll find easy detailed step by step instructions to make the perfect Parmesan potatoes.
  • They make a wonderful side dish for any main course. All you need is a grilled steak and a fresh salad and you’re got a perfect family dinner.

Potatoes always find way to steal the show on our dinner plates. And if you’re like me, you’re always interested in a new potato recipe to try.

Ingredients You’ll Need:

Ingredients to make parmesan crusted potatoes.
  • Yukon Gold Potatoes: Our favorite potato. The skins are tender, therefore no peeling is required and once cooked, they’re tender enough to eat.
  • Grated Parmesan Cheese: Use fresh finely grated Parmesan cheese. A microplane zester works well here. Purchase the “sandy” textured Parmesan cheese at the grocery store. The fine texture will adhere better to the potatoes. Pecorino Romano is also a good choice here.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Substitutions:

  • Potatoes: You can use russet potatoes which will have to be peeled. You can also use baby Yukon Gold or baby red skinned potatoes. Simply cut them in half.

Step by Step Instructions, it’s Easy:

Cubing Yukon Gold potatoes to make Parmesan Crusted Potatoes.
  1. Step 1: Wash potatoes and with a paring knife remove any bad spots. Cut potatoes length-wise and then cut them into 6th’s.
Cubed Yukon Gold potatoes in a colander to make Parmesan potaotes.
  1. Step 2: Place the cut potatoes in a colander and rinse with water.
Melting butter in a pyrex casserole dish.
  1. Step 3: Melt butter in a 9 x 13 Pyrex baking dish. A microwave oven is a good way to do this, cooking on high for 30 seconds, and then at 15 second intervals until butter is melted. Use the “turn off turntable” feature if you have it.
Parmesan crusted potatoes in Pyrex casserole ready to bake.
  1. Step 4: Combine flour, cheese, salt, and pepper in a paper bag or a very large bowl. Add a third of the potatoes into the bag. Roll the top of the bag closed and shake to coat the potatoes. Repeat with the remaining potatoes, placing them in the Pyrex pan with melted butter. If using a large bowl, use a dinner place as a lid and shake the potatoes to coat them with the flour mixture.
Baked potatoes with parmesan cheese garnished with chives.
  1. Step 5: Bake the potatoes 1 hour, using a spatula to turn them once after 30 minutes.

What to Serve with Parmesan Crusted Potatoes:

Potatoes are the quintessential side dish for about any entree. Here are some ideas.

FAQ’S:

Can I make this Recipe Gluten Free?

Yes, these flour coated potatoes can become gluten free by substituting all-purpose flour with a gluten free flour mix.

Can these Potatoes be made Ahead?

Parmesan Crusted Potatoes are best prepared and eaten right after baking. The only thing you can do to save time is chop the potatoes and keep them covered in water until ready to proceed with the recipe. This can be done a few hours in advance.

Can I use A Sheet Pan to make this Recipe?

Yes. Use a microwave safe dish to melt the butter then pour it onto the sheet pan. Then proceed with recipe instructions. A sheet pan will heat faster and hotter than a Pyrex baking dish. Watch the potatoes so they don’t burn.

Tips For Success:

  • Don’t skip rinsing the potatoes with water. The potatoes need to be wet for the flour Parmesan mixture to stick well.
  • Make sure the potatoes get coated well. More coverage equals a better Parmesan crusted potato.
  • Want to add a little spicy heat? Add ½ teaspoon red pepper flakes to the flour, parmesan cheese mix.

Storage and Reheating:

  • Store any leftovers in an airtight container in the refrigerator for up to four days.
  • An air fryer is a great way to reheat these potatoes to keep them crispy. Lay them in a single layer and re-heat at 375 degrees for just a few minutes. You can also reheat them in the oven on a sheet pan. Again, 375 degrees for about ten minutes, or until just heated.
  • You can use a microwave to reheat. However, the microwave will cause the potatoes to lose their crunchy appeal.

During the Summer months, don’t hesitate to grab some of those very special purple potatoes for this Roasted Purple Potatoes Recipe. Or this recipe for cumin garlic Marbled Potatoes. They add a splash of color to your Summer entrees.

And if you’re looking for more, don’t miss my category for Potato Side Dish Recipes. You’ll find the most popular potato side dish on my site for Savory Cast Iron Skillet Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Crusted parmesan potatoes in a bowl.
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4.50 from 2 votes

Crispier Golden Crusted Parmesan Potatoes

These oven roasted Parmesan Crusted Potatoes are golden, crispy, buttery and totally irresistible with flavor. With just a few easy steps, your favorite comfort food side dish just got elevated to epic.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 238kcal
Author: Lea Ann Brown

Equipment

  • 9 x 13" Pyrex Baking Dish

Ingredients

  • 2.5 Pounds Yukon Gold Potatoes
  • 6 Tablespoons Butter Salted or unsalted
  • ½ Cup Flour
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Fresh Ground Pepper
  • ½ Cup Parmesan cheese fine grated

Instructions

  • Preheat oven to 375 degrees.
  • Wash potatoes and with a paring knife remove any bad spots. Cut potatoes length-wise and then cut them into 6th's. Place the cut potatoes in a colander and rinse with water.
  • Melt butter in a 9 x 13 Pyrex baking dish. A microwave oven is a good way to do this, cooking on high for 30 seconds, and then at 15 second intervals until butter is melted. Use the "turn off turntable" feature if you have it.
  • Combine flour, cheese, salt, and pepper in a paper bag or a very large bowl.
  • Add a third of the potatoes into the bag. Roll the top of the bag closed and shake to coat the potatoes. Repeat with the remaining potatoes, placing them in the Pyrex pan. If using a large bowl, use a dinner place as a lid and shake the potatoes to coat them with the flour mixture.
  • Bake the potatoes 1 hour, using a spatula to turn them once after 30 minutes.
  • Potatoes are ready when they're golden brown.

Notes

Tips for Success
  • Purchase a wedge of Parmesan cheese and grate it yourself. Fresh grated is always better for flavor. Use a microplane zester to obtain the texture that will guarantee the cheese sticks to the potatoes.
  • Don’t skip rinsing the potatoes with water. The potatoes need to be wet for the flour Parmesan mixture to stick well.
  • Make sure the potatoes get coated well. More coverage equals a better Parmesan crusted potato.
  • If you use Russet potatoes, you’ll need to peel them, as the skins are tough.
  • Make Ahead: You can cut the potatoes and keep them covered with water a few hours in advance. 

Nutrition

Calories: 238kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 467mg | Potassium: 615mg | Fiber: 3g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 28mg | Calcium: 95mg | Iron: 2mg

Parmesan Crusted Potatoes … They’re What’s For A Side Dish