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How To Make Chipotle Mayo, Easy Homemade

By 2 Comments

Unleash a flavor fiesta with Homemade Chipotle Mayo. Recipe and Tips! Ready in less than ten minutes, once you’ve stirred the ingredients together, it makes a great taco sauce or a topping for grilled steaks or chicken. And one of my favorites, use it as a dipping sauce for Home Fries.

Chipotle Mayonnaise with a lime and cilantro.

Why Make Homemade Chipotle Mayo?

Looking to elevate your sandwiches, burgers, tacos-or even just your fries? Chipotle mayo is the creamy, smoky condiment that brings bold flavor to just about anything. Whether you’re a fan of Mexican cuisine or just love a good dipping sauce, this is one recipe you'll want to keep on hand.

Forget store-bought versions-making homemade chipotle mayo is incredibly easy, takes just minutes, and tastes far better. Homemade Chipotle Mayo is less expensive than store purchased, fresher and flavor and free of preservatives.

In this post, you’ll find a quick and foolproof recipe, plus creative ways to use it in your everyday cooking.

What Is Chipotle Mayonnaise?

Chipotles are smoked dried jalapeno peppers that are often used in Mexican and Tex-Mex cooking. Chipotle mayo is a sauce that combines mayonnaise with chipotle peppers in adobo sauce, which is a tangy, slightly sweet sauce made with vinegar, spices and tomato. The result is a creamy, slightly spicy and smoky mayo that pairs well with many foods.

It’s is a popular condiment that has become a favorite for many food enthusiasts in recent years. This spicy and creamy sauce can be used as a dip, spread or dressing.

Ingredients You’ll Need

Ingredients to make chipotle mayo.

Chipotle mayo sauce ingredients are simple and you probably already have everything on hand to make it.

  • Purchased Mayonnaise
  • Chipotle Peppers in Adobo Sauce
  • Garlic
  • Olive Oil

Ingredients Substitutions and Variations

  • Mayonnaise: To make an even better aioli style sauce, make your own homemade mayo. If you do, you do not need to add any olive oil. The olive oil is only used if using purchased mayonnaise, to make it a bit creamier and thinner.
  • Garlic: If you don’t have any fresh garlic, substitute ½ teaspoon garlic powder.
  • Sour Cream: For a tangier flavor, healthier version make this using ½ sour cream and ½ Greek yogurt.
  • Vegan Chipotle Mayo: Swap out Veganaise for regular mayonnaise.
  • A squeeze of fresh lime juice is always welcome and used in many Mexican recipes to brighten flavors. It will give you more of a chipotle lime vibe.
  • Add ½ teaspoon honey to sweeten things up and add some additional flavor notes.

Equipment Needed:

  • Easy! A bowl and a whisk. If you want to make it super creamy use an immersion blender.

Step by Step Instructions, It’s Easy

How to make Chipotle mayo.
  1. Step 1: Fine chop the chipotle peppers and grate or fine chop the garlic. Simply combine all ingredients in a medium small bowl and whisk until creamy and well blended.

Tip: Use a microplane zester to grate garlic. Its sharp blades are less harsh than using a garlic press and will give you a milder garlic flavor. A garlic press crushes and releases more oil which imparts a stronger garlic flavor with a hint of bitterness.

How To Use Chipotle Mayonnaise

  • As a topping for hamburgers.
  • It’s a great dip for French Fries.
  • Use it as a dip those chicken nuggets.
  • Use it as a spread on sandwiches.
  • Give a chicken wrap a zesty kick with chipotle mayo.
  • It pairs well chicken, fish or steak.
  • And of course, the obvious, use as a topping for tacos, burritos, or other Mexican dishes.
  • Try mixing a healthy tablespoon into your next batch of Deviled Eggs.

FAQ’s

Can I Make This Chipotle Mayo Spicier?

Of course, there are many variations of chipotle mayo, depending on your personal taste preferences. Some people prefer it to be spicier, so add extra chipotle peppers or even some cayenne pepper.

What Can I Do To Make It Less Spicy?

Chipotle peppers in Adobo are indeed spicy. To make a milder version, substitute them with ½ tablespoon smoked paprika.

How Do I Adjust Consistency for Drizzling or Dipping?

This Homemade Chipotle Mayo is a perfect consistency for dipping. If you want to thin it to make it easier to drizzle, add a little milk or a quick squeeze of lime juice.

Can I Use Ground Chipotle Powder Instead Of Canned Peppers.

Yes you can. Chipotle powder brings the same smoky heat and flavor as the canned peppers do. Doing so will result in a creamier texture. Start with one teaspoon of Chipotle powder, stir well, taste and add more if needed. It all depends on your heat level tolerance.

Storage

Store any leftovers in an airtight container in the refrigerator up to five days. I do not recommend freezing mayo-based condiments. Freezing will compromise the texture.

Grass fed burger with chipotle mayo.

Here’s our favorite way to use this Chipotle Mayo recipe. A grilled grass fed burger topped with a little of the mayo and a couple slices of avocado.

And if you love Mexican food as much as we do, don’t miss my Mexican Category, you’ll find lots of great recipes to spice up your life, including the most popular on my site for Hatch Green Chili, Colorado Style.

If you’re interested in making your own homemade chipotle mayo, this is an incredibly easy recipe. A recipe I adapted from one I found over at California Wines.

Homemade chipotle mayo in a bow surrounded by cilantro and lime.
Print Recipe
5 from 2 votes

How To Make Chipotle Mayo

Unleash a flavor fiesta with Homemade Chipotle Mayo. It takes less that 10 minutes to make.
Prep Time10 minutes
Total Time10 minutes
Course: sauce
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 6
Calories: 87kcal
Author: Lea Ann Brown

Equipment

  • Wire whisk

Ingredients

  • ¼ cup Mayonnaise plus 2 tablespoons
  • 1 Tablespoon Extra virgin olive oil
  • 1 clove garlic small, grated with a micro-plane zester or fine minced.
  • 1 ½ teaspoons chipotle chiles in adobo fine minced. Add more to make it spicier.
  • ½ teaspoon adobo sauce from the can of chipotle peppers in adobo.

Instructions

  • Put the mayonnaise in a small bowl. Whisk in the olive oil to improve the flavor. Whisk in the garlic and chopped chile pepper. Taste and add more chile if you like. Cover and refrigerate until needed.
  • Whisk in the olive oil to improve the flavor. Whisk in the garlic and chopped chile pepper and sauce.
  • Taste and add more chile if you like. Cover and refrigerate until needed.

Notes

  • Mayonnaise: To make an even better chipotle mayo, use homemade mayo. If you do, you’ll not need to add any olive oil. The olive oil is only used if using purchased mayonnaise, to make it a bit creamier and thinner.
Spice Level Tips: Chipotle peppers in Adobo are indeed spicy. To make a milder version, substitute them with ½ tablespoon smoked paprika. Of course, there are many variations of chipotle mayo, depending on your personal taste preferences. Some people prefer it to be spicier, so add extra chipotle peppers or even some cayenne pepper. 

Nutrition

Calories: 87kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 131mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg

Chipotle Mayo … It’s What’s for Dipping or Spreading.

White Wine Sauce With Chicken And Gremolata

By 1 Comment

Enjoy this refreshing White Wine Sauce with Chicken on a hot Summer’s Night. Light, bright and easy, the chicken is cooked in a lemon wine sauce then sprinkled with a combo of chopped parsley, garlic and lemon zest (gremolata). Perfect for when you want flavor that feels like sunshine on a plate.

Sauteed chicken breast with a white wine sauce.

This is a simple straight forward recipe for pan seared chicken & white wine sauce. And with no cream, it’s fresh and light! Quick and easy, it also comes with that special and elegant restaurant feel. It’s simply perfect for a Summer evening meal.

I was browsing a very old Williams and Sonoma cookbook right after the holidays at about the time I needed a break from rich food. This recipe was exactly what the doctor ordered. I’m obsessed with this recipe on so many levels.

What sets this recipe apart from other recipes for Chicken with White Wine Sauce is the topping of Gremolata. Amazing flavors.

Why This White Wine Sauce Works For Chicken

  • This simple sauce is made with lemon juice, white wine and chicken broth, it simply works beautifully for chicken breasts.
  • It brings brightness, acidity, and fresh complexity to a mild flavored and lean protein like chicken breasts.
  • White Wine: White wine complements the lemon by adding floral acidity. It becomes part of the liquid that deglazes the pan, pulling up all the flavorful bits.
  • Balance: This combination keeps things vibrant without masking the flavor of the chicken. It’s simply a zingy with a brightness that feels clean, fresh, and satisfying.
  • No Cream: This is a white wine sauce that works beautifully without cream. Making it very Summery.

Finishing Touches – The Gremolata

Once plated, the chicken is topped with a combination of parsley, garlic and lemon zest, a mix that we call Gremolata. What is gremolata? It’s famous and commonly used to finish the Italian dish, Osso Buco. Chicken with Gremolata infuses the finished dish with garlicky warm, savory depth.

The recipe is so easy, that you’ll find yourself turning to it again and again, no matter how busy your life seems. Let’s take a look.

Ingredients You’ll Need

Ingredients to make lemon garlic chicken breast.
  • Boneless, skinless chicken breast.
  • Lemon, for fresh squeezed juice. Don’t try to save time by using bottled lemon juice.
  • White Wine
  • Parsley and Lemon Zest: Will be used to make the fresh topping to finish the dish.
  • Garlic: Fresh garlic is always a better choice that chopped jarred garlic.

Chicken Tip: purchase chicken breast from a reputable, and local (if possible) source. Chicken breasts from factory farmed providers are overly large due to practices to grow chickens larger and faster. In my opinion, they’re harder to cook and keep tender, and many times have a rubbery texture. Stick with the slightly more expensive route and choose a reputable company. It’s especially important for delicate recipes like this pan seared chicken breast. A good example is Red Bird Farms.

Ingredient Substitutions

  • White Wine: If you prefer not to use white wine, just substitute with additional chicken broth and add a splash of white vinegar for acidity for a wine free cooking sauce.
  • Oil: Olive oil is used to sautee the chicken breasts. You can substitute canola or vegetable oil.
  • If you prefer this recipe to be gluten free, simply dust the chicken with gluten free flour. You can also dust the chicken with cornstarch for an additional gluten free meal.

How To Make White Wine Sauce with Chicken, Step by Step

Parsley lemon garlic topping for lemon garlic chicken breast.
Flouring boneless skinless chicken breasts.
  1. Step 1: Make The Gremolata: Finely chop the garlic cloves. In a small bowl stir together 2 – 3 cloves of the minced garlic, parsley and lemon zest, reserving two chopped garlic cloves. Set aside and proceed with the recipe.
  2. Step 2: Prep the Chicken: Pat chicken breasts dry with a paper towel. Spread the flour on a plate and add the salt and pepper, stir to combine. Lightly coat both sides of each chicken breast with the flour. Shake off any excess flour. The flour serves to sear the chicken golden and thicken the sauce without cream.

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. 

Frying boneless skinless chicken breasts.
Chicken in lemon garlic sauce.
  1. Step 3: Heat a skillet over medium high heat. Add the olive oil. When the olive oil is hot, add the chicken and sear to lock in flavor, turning once until lightly browned and golden. About two minutes per side.
  2. Step 4: Make The Sauce: Add the chicken stock, lemon juice and white wine to the skillet. Stir to remove any browned bits from the pan. Bring to a boil and cook for about three minutes. Return the chicken to the pan and reduce heat to medium. Continue until chicken is cooked through. Use a meat thermometer to determine an internal temperature of 165 degrees.
Boneless skinless chicken breast in garlic white wine sauce.
  1. Step 5: Plate the chicken: Remove chicken to plates. Bring the sauce to a boil and pour over each chicken breast. Top each with the Gremolata and serve immediately.

Plating and Presentation Tip

Serve this white wine sauce with chicken in a large shallow white bowl style plate. Garnish with a few slices or wedges of lemon and parsley leaves.

Tips For Success

  • Use a meat mallet to gently pound the chicken breasts to make them more even in thickness. No need to turn them into cutlets, you just want to them to cook evenly.
  • Simmer the sauce just long enough for the alcohol flavor to cook off. Don’t rush it by turning the heat up high as you can ruin the flavor of the wine.
  • Don’t Over-cook: Be careful not to cook the chicken breasts over a temperature of 165 degrees, which can cause the chicken to become dry in texture. Use a digital meat thermometer to test the doneness of the chicken.

Side Dishes, What To Serve?

FAQ’s

Can I Use Boneless Skinless Chicken Thighs?

You can, however, the presentation will not be as pleasing. Bone and skinned chicken thighs are very irregular and odd in shape. However, the flavor will be enhanced by the dark meat and the cooking instructions will stay the same.

What Kind of White Wine Should I Use?

Keep it dry. Pinot Grigio, Chardonnay or Sauvignon Blanc. And remember the rule, always cook with wine you’d drink. But no need to break the bank. Save those expensive whites to pair with that special dinner.

Can I Make This Recipe Using a Red Wine Sauce?

Using red wine would change the entire profile of the delicate bright flavors that white wine and lemon brings to this recipe. Stick with white wine.

Leftovers and Storage

  • This chicken in wine sauce is best when served fresh. But leftovers can be stored in the refrigerator for three to four days, in an airtight container.
  • You can also freeze them. Add chicken and any left over sauce to a zip-lock style freezer bag. Squeeze the air out and freeze for up to three months.
  • To reheat, let chicken thaw in the refrigerator overnight. I like to use the microwave and reheat any leftovers at 50% power in one-minute increments. Food seems to react better to the lower temperature reheating.

More Chicken Breast Recipes To Try

And don’t miss my category for Chicken Recipes. You’ll find lots of great recipes including one of the most popular recipe on my site for Galliano Chicken with Boursin Cheese.

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.

Sauteed chicken breast with a white wine sauce.
Print Recipe
5 from 1 vote

White Wine Sauce With Chicken and Gremolata

Offer this refreshing dish on a hot Summer's night. Light, refreshing this white wine sauce with chicken is an easy chicken dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course Chicken
Cuisine: Italian
Diet: Low Fat
Servings: 4
Calories: 250kcal
Author: Lea Ann Brown

Ingredients

  • 3 – 5 cloves garlic
  • ⅓ cup Italian parsley flat leaf, chopped
  • 1 Tablespoon lemon zest
  • 2 Tablespoons All Purpose Flour
  • ½ teaspoon salt
  • ½ teaspoon pepper black or white,
  • 4 Chicken Breast Halves boneless, skinless, about ½ pound each
  • 2 Tablespoon Olive Oil
  • ¾ Cup chicken broth
  • ½ Cup lemon juice fresh
  • ½ Cup Dry White Wine Chardonnay, Sauvignon Blanc, or Pinot grigio

Instructions

  • Finely chop the garlic cloves. In a small bowl stir together 2 – 3 cloves of the minced garlic, parsley and lemon zest, reserving 2 chopped garlic cloves.
  • Pat chicken breasts dry with a paper towel. Spread the flour on a plate. Lightly coat both sides of each chicken breast with the flour. Shake off any excess.
  • Heat a frying pan over medium high heat. Add the olive oil. When the olive oil is hot, add the chicken and saute, turning once until lightly browned. About 2 minutes per side. Transfer to a platter and season with salt and pepper.
  • Add the remaining chopped garlic to the pan and cook until fragrant. About 1 minute. Add the chicken stock, lemon juice and white wine. Stir to remove any browned bits from the pan. Bring to a boil and cook for about 3 minutes.
  • Return the chicken to the pan and reduce heat to medium Cook until chicken is cooked through. Use a meat thermometer to determine internal temperature is 165 degrees.
  • Remove chicken to plates. Pour the sauce over each chicken breast.
  • Top each breast with some of the parsley mixture.

Notes

Tips For Success: 
  • Use a meat mallet to gently pound the chicken breasts to make them more even in thickness. No need to turn them into cutlets, you just want to them to cook evenly.
  • Simmer the sauce just long enough for the alcohol flavor to cook off. Don’t rush it by turning the heat up high as you can ruin the flavor of the wine.
  • Don’t Over-cook: Be careful not to cook the chicken breasts over a temperature of 165 degrees, which can cause the chicken to become dry in texture. Use a digital meat thermometer to test the doneness of the chicken.

Nutrition

Calories: 250kcal | Carbohydrates: 9g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 591mg | Potassium: 540mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg

White Wine Sauce with Chicken and Gremolata … It’s What’s for Dinner

Creamy Italian Potato Sausage Soup

By 34 Comments

Creamy, cozy, and surprisingly easy, this Italian Potato Sausage Soup is all about comfort in a bowl. Made with tender, naturally sweet new potatoes and a rich, rosemary-scented broth, it's the kind of weeknight dinner that feels like a hug. A splash of half and half brings everything together in a silky, savory finish that's ready in no time. Guaranteed to win over the whole family.

And looking for more soup recipes with potatoes? Don’t miss my Hamburger Potato Soup. Easy, hearty and very lovable.

Fingerling potatoes and sausage soup.

This Italian Potato Sausage Soup has definitely earned its merits as one of our very favorite comfort food Soup Recipes.

Why You’ll Love It

  • What makes it so good? It’s unique flavor becomes irresistible as the broth takes on flavors from the seasonings from the Italian sausage.
  • It’s a rich and buttery by adding half and half.
  • It’s a rustic style Italian soup that’s big on flavor.
  • Sprinkling the meat with a little flour before adding the broth, thickens the soup to a “just right” consistency.
  • And it’s an easy and you’ll love it’s “one pot” convenience.
  • Soup is always better the next day and this recipe is very left-over friendly.
  • It’s customizable.You can use Sweet Italian sausage for a milder flavor, or spice things up by using Hot Italian Sausage.

And, this year’s Colorado harvest of tiny fingerling and new potatoes have given us some of the sweetest and most flavorful I can remember. With so many stellar ingredients, the potatoes become the star of this recipe. Every year, when new potatoes hit the market, I make this Italian Potato Sausage Soup.

Ingredients You’ll Need

Ingredients to make sausage potato soup.
  • Half and Half
  • Italian Sausage, Use hot Italian Sausage, Mild Italian Sausage, or even Chicken Italian sausage works well here.
  • Onion, sweet, yellow or white
  • Seasonings: Red Pepper Flakes, Dried Rosemary, Garlic, Bay Leaf
  • Potatoes: Fingerling, or small new potatoes. Small waxy potatoes such as Yukon Gold, Red Potatoes, and Fingerling Potatoes are medium starch potatoes. They’ll hold their shape during the cooking time, and the skins are edible.

Crushing Dried Herbs: You’ll get more flavor out of dried herbs if you crush them before adding to recipes. First measure the herbs in a measuring spoon, then empty the spoon into your hand. Crush the dried herbs with the fingers of your other hand to release the herb’s flavor. Then add it to the recipe.

Ingredient Substitutions

  • Potatoes: Fresh locally grown fingerling potatoes are sweet, tender and absolutely divine. If you can’t find fingerling, small potatoes, or new potatoes are an excellent choice. Larger Yukon gold potatoes, cut into cubes is also a great substitution. Yukon Gold vs Russet: Save those starchy russet russet potatoes to make mashed potatoes or baked potatoes. Russets won’t hold up as well in a long simmer soup.
  • Half and Half: By all means substitute cream to make it even more that luscious.
  • Substitute Fresh Rosemary for dried.
  • Flour: Make this a gluten free sausage potato soup by using gluten free flour.

How To Make Italian Potato Sausage Soup (Step by Step Instructions)

Browning Italian sausage with onions to make sausage potato soup
Adding flour to sausage mixture to thicken soup.
  1. Step 1: Brown sausage in a large saucepan or Dutch oven set over medium high heat, breaking it up as it cooks. When it is starting to brown, add onion and cook until they are wilted and transparent; add garlic and cook for one minute longer, stirring frequently.
  2. Step 2: Sprinkle flour over the top of the sausage mixture and quickly stir in. At this point the mixture will be very dry in appearance.
Adding chicken broth to sausage and onions to make sausage potato soup.
Adding spices to sausage potato soup.
  1. Step 3: While stirring, slowly add the chicken broth; stir until it comes to a boil.
  2. Step 4: Add the potatoes, bay leaf, rosemary and red pepper flakes. Bring to a boil before reducing the heat to low. Cover and simmer until the potatoes are fork tender, approximately 30-40 minutes.
Creamy sausage and potato soup in a Dutch oven.
  1. Step 5: Add the half and half and salt and pepper. Simmer on low for an additional 10 minutes. If using fresh rosemary, remove the stem and remove the bay leaf. Serve piping hot.

Tip: Make sure that the soup is simmering on low heat. Too high of heat can cause the half and half to separate. No need to worry if using heavy cream, the fat content in cream is more friendly to heat.

Tips For Success:

  • Fennel: If the brand of Italian Sausage you have purchased doesn’t have fennel, add a couple pinches of fennel seed to make this soup more authentic.
  • Thicken: To thicken this soup, use the back of the soup to smash a few of the potatoes against the side of the pan.
  • Parmesan: Grate some Parmesan cheese over the soup once you’ve spooned it into the bowls.

How To Serve It

Variations:

  • I make this sausage potato soup often and many times add a fist full of spinach leaves just before serving. No need to add any additional cooking time. The hot soup will wilt the spinach almost immediately.
  • During Colorado sweet corn season, I’ve also added kernels of fresh corn that’s been freshly cut from the cob. Corn is a great partner for potatoes.
  • I’ve been known to swirl in a heaping tablespoon of sour cream at the end of the cooking time. It adds a little layer of tangy goodness.
  • Vegetarian: If you want to make this a vegetarian soup, substitute a plant based Italian sausage product, and load it up with more vegetables like sliced carrots and kale.

Storage

  • Refrigerator: Store in an airtight container in the refrigerator for up to three days.
  • Freeze: This soup will also freeze well for up to three months. I like to use zip lock style freezer bags. Stand the bags upright, add the cooled soup, the press the air out. Seal and lay flat in the freezer to optimize freezer space.
  • To Reheat: Thaw in the refrigerator overnight and then gently reheat on low heat stovetop. Heating the soup over too high of heat may cause the half and half to separate.

Questions You May Have

Can This Be Made In A Crock-Pot?

Yes. But don’t skip browning the Italian Sausage. Add all ingredients to a crockpot and cook on low about 4 hours. If you cook high heat, the cream or half and half will separate and the texture will be compromised. If using a crockpot, I recommend using heavy cream.

With all that said, grab some potatoes and give this  recipe a try. This is one of our favorite Italian Sausage Soup Recipes.

More Soup Recipes Using Sausage

And if you love soup as much as we do, don’t miss my Soup Category. You’ll find lots of great soup, chili and stew recipes including the most popular recipe on my site for Crockpot 15 Bean Soup.

And if you’re looking for more quick and easy soup recipes, take a look at this Black Bean and Ham Soup. Using canned beans and a ham steak = pronto on the table.

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 bowl of creamy sausage potato soup.
Print Recipe
4 from 1 vote

Creamy Italian Potato Sausage Soup

Simple and delicious. If you like Italian Sausage, you're going to love this Italian Potato Sausage Soup recipe.
Prep Time15 minutes
Cook Time50 minutes
Course: Soup, Stews and Chilis
Cuisine: Italian
Servings: 4
Calories: 451kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound Italian sausage mild or hot
  • 1 small sweet onion peeled, both ends removed and sliced into thin strips end to end
  • 1 large clove garlic crushed
  • 2 Tablespoons All-purpose flour or gluten free flour
  • 2 ½ Cups Chicken broth
  • 1 pound fingerling potatoes cut into bite-sized pieces
  • 1 bay leaf
  • 1 teaspoon dried rosemary or one sprig fresh rosemary
  • ½ teaspoon Kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon Red pepper flakes
  • 1 ½ Cups Half and half or heavy cream

Instructions

  • Brown sausage in a large saucepan or Dutch oven set over medium high heat, breaking it up as it cooks. When it is starting to brown, add onion and cook until they are wilted and transparent; add garlic and cook for one minute longer, stirring frequently.
  • Sprinkle flour over the top of the sausage mixture and quickly stir in. At this point the mixture will be very dry in appearance.
  • While stirring, slowly add the chicken broth; stir until it comes to a boil. Add the potatoes, bay leaf, rosemary, salt, pepper and red pepper flakes. Bring to a boil before reducing the heat to low.
  • Cover and simmer until the potatoes are fork tender, approximately 30-40 minutes. Add the half and half and salt and pepper. Simmer for an additional 10 minutes. Remove the rosemary stem and bay leaf. Taste to see if more salt is needed and serve piping hot

Notes

Storage
  • Store in an airtight container in the refrigerator for up to three days.
  • This soup will also freeze well for up to three months. Thaw in the refrigerator overnight and then gently reheat on low heat stovetop. Heating the soup over too high of heat may cause the half and half to separate.
Variations
  • I make this soup often and many times add a fist full of spinach leaves just before serving. No need to add any additional cooking time. The hot soup will wilt the spinach almost immediately.
  • During Colorado sweet corn season, I’ve also added kernels of fresh corn that’s been freshly cut from the cob. Sweet corn is a great partner for potatoes.
  • Use gluten free flour to make this a gluten free soup.
 
Tip: Make sure that the soup is simmering on low heat. Too high of heat can cause the half and half to separate. No need to worry if using heavy cream, the fat content in cream is more friendly to heat.

Nutrition

Calories: 451kcal | Carbohydrates: 34g | Protein: 15g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 1005mg | Potassium: 955mg | Fiber: 3g | Sugar: 5g | Vitamin A: 380IU | Vitamin C: 39mg | Calcium: 144mg | Iron: 2mg

Creamy Sausage Potato Soup (Italian Potato Soup) …It’s What’s for Dinner.

Buttery Pan Fried Biscuits

By 8 Comments

Fried biscuits using canned biscuits are one of the easiest and most lovable breakfasts you can make. Two ingredients and ready in less than 15 minutes. With a little crispy crunch on the outside, soft and fluffy inside, these buttery breakfast biscuits will become a family favorite.

Serve them by themselves or serve with breakfast sausage patties and a drizzle of maple syrup and you’ve got one delicious breakfast. Or spice up breakfast and use them to make Biscuits and Chorizo Gravy.

A platter of pan fried biscuits with sausage patties.

Ever since one of my long time readers, Glen, filled me in on the secret of fried biscuits, I’ve made them practically every weekend.

What a great idea, and one that’s so simple! Breakfast just doesn’t get any better.

A super easy ingredient, canned refrigerated biscuit dough, Pillsbury Grands, cuts down on prep time, and frying these biscuits adds irresistible texture and flavor.

Fried biscuits are so easy for a quick special breakfast. And so delicious that you’ll want to keep a tube of buttermilk biscuits in the refrigerator all the time.

Once they’re ready to serve, they’re soft and flaky on the inside and with just a little crunch on the outside. Almost like little mini pancakes, with that buttermilk biscuit flavor that we all love.

We can’t get enough of these.

Simple and fun, let’s take a look.

Ingredients You’ll Need

Ingredients to make fried biscuits.
  • A few pats of butter.
  • 1 Can Pillsbury Grands Biscuits (eight biscuits). Or a can of Pillsbury Flaky Layers. (five biscuits)

Step by Step Instructions, It’s So Easy

If you’re looking for Grands biscuit recipes, this is one of the tastiest and easiest you’ll find.

Separating canned biscuits to make fried biscuits.
  • Step 1: Open the can of Grands biscuits and separate the dough into 8 biscuits.
  • Step 2: Then with your hands, tear each biscuit in half to make 16 thinner biscuits. They separate very easily.
Frying canned biscuits in butter.
Fried biscuits in a large fry pan.
  • Step 3: Add two tablespoons of butter to a large fry pan. Melt the butter over medium heat. Once the butter is melted and the bubbles start to subside, add the biscuits in a single layer.
  • Step 4: Fry the biscuits for about two minutes on the first side. Then turn them over. The 2nd side will turn golden brown quicker, so watch them closely. They cook in no time. Remove from heat and serve.

Tips

  • Not all skillets are created equal. Heavier skillets such as a cast iron, will cook any food faster, due to the superior heat distribution. These biscuits cook quickly. Don’t walk away from the stove, watch them carefully so they don’t burn. Use a spatula to lift the biscuits to peek underneath. Once cooked on both sides, remove them to a paper towel.

FAQ’s

Can You Freeze Leftover Fried Biscuits?

This recipe makes 16 fried biscuits, and that’s a lot for just the two of us. Store biscuits in a freezer bag at room temperature for three days. Or toss them in the freezer and they’ll keep for three months.

How Do You Reheat These Biscuits?

I like to reheat them in the microwave. Just 15 seconds will give you a soft warm biscuit. However, you’ll lose that crispy factor. If you have an air fryer, preheat the fryer to 375 degrees. Place biscuits on the tray and heat for about five minutes.

Can You Cook Pillsbury Grands In An Air Fryer?

I’ve never used my air fryer to cook canned biscuits. As a matter of fact these are so very good and so quick to make that I doubt I’d make air fryer biscuits. But I did Google the possibility and came up with this article published by Pillsbury.

How to Serve Fried Biscuits

Fried biscuits with sausage and scrambled eggs.
  • Serve these fried biscuits alongside any breakfast entree.
  • No matter what you’re craving for breakfast, sausage is always a great choice. Place a patty of cooked sausage on top of one of the fried biscuits. Drizzle with some maple syrup and a side of scrambled eggs and dig in.
  • Who doesn’t love biscuit gravy. Spoon some on top of a couple of fried biscuits for an incredibly indulgent meal.
  • Send those biscuits South of the border and top with some guacamole, scrambled eggs and pico de gallo for a Southwestern Scrambled Egg Sandwich.
  • While they’re still warm, sprinkle them with cinnamon and sugar.
  • Fried chicken and biscuits, classic.
  • Or simply top fried canned biscuits with more butter and a drizzle of honey.

More Breakfast Recipes You Might Like

And if you’re breakfast lovers like us, don’t miss my Breakfast Category. You’ll find some great recipes, including the most popular on my site for Overnight Make Ahead Breakfast Burrito Casserole.

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 plate of pan fried biscuits served with sausage patties.
Print Recipe
4.60 from 5 votes

Pan Fried Biscuits

Buttery, soft and fluffy inside, these fried biscuits will become a family favorite. With just two ingredients and ready in about 15 minutes, what's not to love.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 16 biscuits
Calories: 143kcal
Author: Lea Ann Brown

Equipment

  • Large Skillet

Ingredients

  • 1 Can Pillsbury Grands Biscuits 16.3 ounces, 8 Biscuits
  • 2 – 4 Tablespoons Butter

Instructions

  • Open the can of Pillsbury Grands biscuits and separate the 8 biscuits according to package instructions.
  • Then with your hands, separate each biscuit in half. You'll then have 16 thinner biscuits.
  • Add two tablespoons of butter to a large fry pan. Melt the butter over medium heat. Once the butter is melted and the bubbles start to subside, add the biscuits.
  • Fry the biscuits for about two minutes on the first side. Then turn them over. The 2nd side will turn golden brown quicker, so watch them closely. They cook in no time. Remove from heat and serve.

Notes

Tips For Success
  • Not all skillets are created equal. Heavier skillets such as a cast iron, will cook any food faster, due to the superior heat distribution. These biscuits cook quickly. Don’t walk away from the stove, watch them carefully so they don’t burn. Use a spatula to lift the biscuits to peek underneath. Once cooked, remove them to a paper towel.
  • Add a little more butter to the pan if needed once they’re turned to cook on the 2nd side.
If using a can of thinner biscuits, adjust cooking time for a shorter fry time.

Nutrition

Calories: 143kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 306mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 132IU | Calcium: 15mg | Iron: 1mg

Pan Fried Biscuits … They’re What’s for Breakfast

How To Make Homemade Paprika Fries (Oven Steak Fries)

By 42 Comments

Seasoned beautifully with smoked paprika, garlic and onion powder, homemade Steak Fries in the oven never tasted so good. Using a double-bake method to keep them crispy is the secret to success. You’re going to love these paprika fries.

Oven fries on a metal tray with three dipping sauce.

Serve these Paprika Fries with a selection of dipping sauces such as Chipotle Mayo, Spicy Lemon Aioli and ketchup.

What Are Steak Fries?

Steak Fries are thick sliced potato wedges rather than skinny cut potatoes used to make regular French Fries. In Culinary School, we referred to them as Steak Frites, and we made them like steakhouse fries are made (in steak houses), where we double fried the wedges in a commercial deep fryer.

For this recipe, we’re skipping all that grease and making them crispy in the oven. And seasoning them with smoked paprika. I call these paprika fries.

Oven baked Steak Fries are perfect alongside Steakhouse Burgers , Grilled Chicken, or even served with to Grilled T-Bone Steaks.

This no-fuss recipe will become a family favorite. After all, French Fries are one of America’s favorite finger foods.

Baked Steak Fries come with less grease, which make them healthier. And with a crispy crunch you won’t even miss those deep fried potatoes.

Once you get those potatoes peeled, these fries are easy – peasy.

Parboil the potato wedges pat them dry, toss them in oil, season, and off to the oven they go.

And we’re not just using any paprika, smoked paprika not only adds color, but a rich layer of smoky flavor that you’re going to love.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make oven home fries.
  • Russet Potatoes
  • Olive Oil
  • Seasoning For Steak Fries: Smoked Paprika, dried parsley, onion powder, garlic powder, kosher salt, freshly ground pepper.

Ingredient Subs:

  • Oil: Substitute canola or vegetable oil.
  • Spices: Have fun and make it yours. Use a commercially purchased Cajun seasoning. Or make them true steak fries and use a steak seasoning like Montreal Steak Seasoning.
  • Salt: Substitute sea salt for Kosher salt.
  • Paprika: Don’t substitute regular paprika and smoked paprika, just say yes to Smoked Paprika Fries. If you’re feeling in a spicy mood, use hot smoked paprika. It will bring a punch of heat, so be careful.

What Kind Of Potatoes Are Best?

  • Baked potato sized Russet Potatoes are best to make oven steak fries. Russet potatoes are high in starch, which means when they cook they’ll have a fluffier texture. In this case, they’ll be crispy on the outside and fluffier on the inside. Russets are also perfect mashed potatoes, soups and baked potatoes.
  • Waxy potatoes, like Yukon Gold and Red Potatoes are lower in starch, making them better for potato salads. They’ll hold their shape better once cooked, and they’ll be easier to slice. Even though the size might be good, stick with russet potatoes for fries.

How To Make Oven French Fries Crispy

Most of the great fries you get in restaurants are deep fried using a commercial deep fryer. And are actually twice fried. Once at a lower temp to temper the moisture level in the potato, and then fried at a higher temperature to crisp them up. Most of us don’t have a commercial deep fryer in our kitchen, nor do we probably want one, so why not take the grease out of the equation and make these paprika fries in the oven. Here are some tips:

  • Soak the potatoes. Once you have the potatoes cut into wedges, soak them in water for about 30 minutes. This will remove some of the starch and will make a crispier fry.
  • Dry The Potatoes. A very important step. Patting the potatoes dry before seasoning will remove the moisture that will cause the potatoes to “steam” as they cook rather than crisp.
  • Then oil and season. The oil is required for crisping those fries.
  • Double Bake: Bake the fries at 375 degrees for a short time to start the cooking process. Then turn the heat up to 425 to crisp them.

How To Cut Potatoes Into Wedges.

Cutting a russet potato in half to make oven fries.
How to cut a potato into wedges to make home fries.
Cutting a potato into fourths to make oven fry wedges.
Cutting a potato into eights to make potato wedges.
  • Step 1: Simply slice the potato in half long ways.
  • Step 2: Lay the potato flat, cut side down and cut them in half again.
  • Step 3: Then cut those into smaller wedges.
  • Step 4: Cut them again, into steak fry sized wedges, about ¾″ to 1″ thick.

You’ll get 6 – 8 wedges from one good sized russet potato. Don’t worry, they won’t all be exactly the same size.

How To Make Baked Steak Fries (Paprika Fries)

Parboiling potatoes for oven baked home fries.
Seasoning Oven Baked Home Fries.
  1. Step 1: Once the fries have been soaking in water, simply turn on the burner and par-boil them until slightly tender. About 6-8 minutes. A fork should be able to pierce the potato without breaking it. If the potatoes start to break apart, remove them from the heat immediately. That means they’re getting too done.
  2. Step 2: Place the potatoes on a clean kitchen towel and with another towel, pat them dry. Get them as dry as you can. Place them in a large bowl and toss them with the oil and the seasonings.
Oven home fries on a sheet pan with seasoning
  1. Step 3: Transfer the paprika fries to a sheet pan. Don’t over crowd, try to space them out. If the potatoes are crowded, they won’t crisp up as well. They need space for air to circulate. Cook the potatoes for 15 minutes at 375 degrees, then turn the heat up to 425 degrees to finish. Line the sheet pan with parchment paper or spray with non-stick cooking spray for easier clean up.

Tips For Success:

  • Don’t skip parboiling. This will release some of the moisture in the potato before it hits the oven. This will help the outside crisp and the inside to stay creamy. How to know when they’re par-boiled? Insert a knife into one of the wedges. If the knife will insert somewhat easily but not release, you’ve done a good job.
  • Use just enough oil to coat the potatoes. Too much will equal too crispy and not in a good way.
  • Don’t over-crowd the sheet pan. Space out the potatoes for even roasting.
  • Don’t pamper or fuss over the potatoes. Let them brown completely on one side before turning.

Make It A Meal, What To Serve With Steak Fries

Also called steak frites, here are some more serving suggestions. My favorite steak recipe to serve with Steak Fries is this one for Grilled T-bone Steaks with Cowboy Butter. Here are some more ideas.

How To Reheat Paprika Fries

  • An air fryer works great to reheat these fries. In just a few minutes time they’ll crisp up like a charm.
  • Reheat fries in the oven on a sheet pan in a 375 degree oven for 5 – 10 minutes.
  • Using a microwave simply doesn’t work. It will only make for fries soggy.

One of my favorite way to eat left-over Steak Fries is for breakfast the next morning served with an Mexican Omelette. Yes please.

oven baked steak fries seasoned with paprika and garnished with parsley

You know this is a great recipe when Hubs announced twice “man these potatoes are good” with no mention of the sauerkraut slathered beer brat on the other side of the plate.

I hope you give these Steak Fries a try. They’ll soon be one of your favorite side dish recipes. Potatoes simply go with everything.

More Potato Recipes You Might Like

Looking for something more exotic than ketchup to dip those fries? Take a look at this recipe for Fry Sauce.

And if you’re looking for more side recipes, check out my Side Dish Category, you’ll find lots of great recipes, including the most popular on my site for Broccoli Cheez Whiz Casserole.

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.

Oven fries on a metal tray with three dipping sauce.
Print Recipe
5 from 2 votes

Homemade Oven Steak Fries (Paprika Fries)

Keeping the seasoning for steak fries simple and using this fool proof crispy method is a recipe for success.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Amerian
Servings: 4
Calories: 35kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds potatoes peeled, cut into wedges. 2 – 3 russet potatoes.
  • 1 Tablespoon olive oil
  • 1 teaspoon hot smoked paprika
  • ¾ teaspoon dried parsley
  • ¼ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 375 degrees.
  • In a small bowl mix together all the spices. 
  • Peel the potatoes and cut them into wedges.
  • Place potatoes in a large sauce pan of water and let them soak for 30 minutes.
  • Slowly bring them to a boil and let them cook until about ¾ of the way done. About 6-8 minutes. A fork should easily slide into the potato, but not break it.
  • Drain the potatoes well, then place them on a very clean kitchen towel. Using another towel, pat as dry as you can get them.
  • Toss potato wedges in olive oil. Add spices, toss gently to coat.
  • Arrange, in one layer, on a baking sheet that's been sprayed with a non-stick cooking spray or lined with parchment paper. Bake at 375 for 15 minutes. Using a spatula, turn the potatoes. Then raise temperature to 425 degrees for the remaining 15 minutes. Or until potatoes are golden and crisped. Watch them close so they don't burn.

Notes

Tips:
  • Parboil potatoes before roasting. This will release some of the moisture in the potato before it hits the oven. This will help the outside crisp and the inside to stay creamy. How to know when they’re par-boiled? Insert a knife into one of the wedges. If the knife will insert somewhat easily but not release, you’ve done a good job.
  • Use just enough oil to coat the potatoes. Too much will equal too crispy and not in a good way.
  • Don’t over-crowd The pan. Space out the potatoes for even roasting.
  • Don’t pamper or fuss over the potatoes. Let them brown completely on one side before turning.
  • What kind of potato should I use for oven steak fries? Nothing too waxy. Stick with Yukon Gold or Russet.
Note:
  • Paprika: Don’t substitute regular paprika and smoked paprika, just say yes to Smoked Paprika Steak Fries. If you’re feeling in a spicy mood, use hot smoked paprika. It will bring a punch of heat, so be careful.
This recipe is adapted from Louisa’s blog Living Lou. 

Nutrition

Calories: 35kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 146mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 248IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg

Oven Steak Fries …They’re What’s for a Side Dish.