5:55 | January 27, 2018



Come cook my Skinny Spaghetti Squash!

It has been a MINUTE since I have last posted friends! 7 long, horrible, dark days. 😭

LOL jk. I’ve actually been in Vancouver for the last week just getting a bunch of super unpleasant chores done like: renewing my drivers license, dentist, doctor, doctor appt #2 because #1 gave me the wrong prescription (don’t even get me STARTED on this one… it has basically ruined my last day at home 😡), + a bunch of other small things.

And the best part of my trip has been hanging out with the fam jam. This year was the first year that I didn’t go home for Christmas and I was having MAJOR fomo. So it was awesome to see everyone 🙂

While I’ve been in Vancouver I edited this video from Sunday in Santa Monica! I really wanted to share this SUPER SIMPLE Skinny Spaghetti Squash recipe because it is literally the best.

If you follow me on Instagram, you know I make my Skinny Spaghetti Squash at least once a week. 👌🏻


  1. Spaghetti squash has 30 calories per cup. YES. 30 CALS PER CUP. 😱 😱 😱
  2. There are 3 ingredients in this recipe
  3. It takes 2 minutes to prep (no hours of chopping) and you just pop that bad boy in the oven
  4. TASTES LIKE CRACK. K not like literal crack (not that I know what that tastes like…) but you get the point I am trying to make. 😂

To my dearest foodie friends, here are the instructions (summarized from video):

– 1 medium spaghetti squash
– 1 jar of the best tomato sauce you can find (this is my fave: https://www.mezzetta.com/our-products/detail/marinara)
– fresh grated parmesan cheese
– extra virgin olive oil
– salt, pepper, Italian spice mix

– Preheat oven to 400 degrees fahrenheit (accidentally said celcius in the video)
– Cut your squash in half, cleanly remove all seeds and stringy stuff
– Lightly coat the inside of the squash in extra virgin olive oil
– Sprinkle on some ground sea salt, pepper, and an Italian spice mix
– Place squash face-down on a baking sheet
– Bake for 30 – 45 mins (small squash: 25 – 30 mins, medium: 30 – 40, large: 40 – 45)
– When top is soft and a bit sunken, take out of oven and flip over. Fill with tomato sauce. Cover very generously with your grated parmesan cheese. Add a bit more Italian spice mix on top.
– Broil for 3 – 5 mins
– Let cool, and enjoy!!!

IF YOU MAKE THIS RECIPE, PLEASE TAKE A PIC AND SEND IT TO ME!!! There is literally nothing in this world that makes me happier than sharing the love of food with friends.

Okay off to go enjoy my last day in Canada!




9:59 | January 6, 2018



My mission to find the BEST deep dish pizza in Chicago!

This video is from a few weeks back in Chicago and I was a bit skeptical about publishing it. Only because it was literally so cold that night I only did a tiny bit of filming. I thought I might die from frostbite. Or hypothermia. Not joking at ALL. Girl did not have an appropriate coat for -12. ❄️

Now looking at the final result, I’m glad I decided to share it! 😄


This pizza was the best damn Chicago deep dish I’ve ever had. 🍕EVER. And I love pizza. Possibly more than life itself. 😂 (Kidding but not really kidding at all.)

So if you are in Chicago, and you fuck with caramelized crust deep dish pizza, make sure you visit Pequods. A little tippity tip is to do a table request online before you go. They don’t do full on reservations, because there is basically a permanent line at this place, but you can get “preference” if you request a table in advance. The couple before us was quoted a 2.5 hour wait time and our wait time was only 25 mins because we registered online first!

TOTALLY worth it. ✔️

There are very few things I will wait for in life. Food happens to be one of those things. 👌🏻

If you’re not already subscribed, please subscribe to my Youtube!! 😄 🙏🏻




11:42 | December 13, 2017



Hellllzzzzz yessssss 😍

Choppity chop

Bechamel sauce

Bottom layer of goodness

First layer of veggies, kind of messy but we will neaten this shit up

Second layer, now neat


What’s up you beautiful people!! 👋🏻

Writing to you from my bed. It’s 3 pm, totally normal. 😅

Today we’re making Ratatouille. Well, not today, I made this the other night. But I have been busyyyyy so we’re just properly giving it the attention it deserves today.

To be totally honest, this was my first time making Ratatouille and I wasn’t sure I was going to blog it because… well… that’s a bit risky lol. But it turned out so damn good that I had no choice but to share it. NO. CHOICE.

I feel like I do so much cooking that I never share here with you guys. Do you want to see more? Tell me pleaseeee!

That being said, food is my sweet sweet lover til the day I die (sorry Troy) so it will basically always be part of Skinny Belle lol. But still, if you want more of this action tell meh and I will make your wildest dreams come true. 😉

Okay so Ratatouille.

I was inspired to make this when I had a very average-at-best Ratatouille dish in Park City last weekend. Does that ever happen to you? When you are at a restaurant and someone serves you something and you’re like…. uhmmmmmm nope! Try again stud. I can do better. 💪🏻 #flexin

Anywho, I did a bunch of googling and combined a few recipes to figure out how to make this dish, being that it was my first time and all.

The result? A garlicy kind-of-spicy pumped-up Ratatouille. Yes, pumped up. That is a way to describe food lol.

Ok before I get weird here let me just share the recipe with you:

– 1 zucchini
– 1 Japanese eggplant (the long kind, my whole foods didn’t have one so I had to use a regular eggplant and it was kind of a bitch)
– 1 yellow squash
– 1 red bell pepper
– 2 red potatoes  (try and find small-ish ones that have a similar circumference to your other veggies, makes things easier)
– 2 yellow potatoes (^^ditto)

Béchamel sauce
*Just saying the name of this sauce makes me feel so sohpisticated. Even though I 100% butcher the pronunciation every time 😂
– 1 tbsp butter
– 1 tbsp all-purpose flour
– 1 cup 2% milk or whole
– 1/4 tsp nutmeg

Tomato sauce
– 2 cups basil tomato sauce (just buy it, makes ur life easier)
– 3 garlic cloves, sliced
– 5 thyme sprigs
– 2 tbsp extra virgin olive oil
– 1 to 2 tsp dried chili flakes (I like two, just depends on your spice tolerance)
– Salt + pepper
– more EVOO to coat the baking dish (extra virgin olive oil, duh.)

How to make dis Ratatouille

Step 1: Preheat oven to 375. Cut all your veggies nice and thin. If you are fancy and have a mandolin slicer, use that. I did not have that, so I did it with a knife. Worked just fine for me!

Step 2:  Bring a pot of water to a boil, add the potato slices and boil for about 3 – 4 mins, so they are a little soft. Drain the water and put the potato slices on thick paper towel so they aren’t soggy. (Gross.)

Step 3: Make your béchamel sauce. Microwave 1 cup of milk, set aside. In a small saucepan melt 1 tbsp of butter. Add the flour and cook for about 1 – 2 mins. Careful the flour doesn’t start to brown, that’s bad news bears. Little by little, slowly whisk in your warm milk. Make sure there are no clumps. Add nutmeg, salt, and pepper. Set aside, stir every few mins so the top doesn’t get weird.

Step 4: Rub the inside of your baking dish with EVOO. Don’t put a ton, I use a paper towel to make sure it’s just a thin layer. Put a layer of tomato sauce, sliced garlic, chili flakes, thyme, pepper, salt, and 2 tbsp olive oil. Mix it up, then swirl in your béchamel sauce with a whisk.

Step 5: Take your veggies and place them in a swirl pattern around the baking dish. Start at the outside and work your way inside. I decide on a pattern of veggies, then make mini sticks in my hand to lay out in groups. First layer doesn’t need to be too pretty, just even. Second later should be pretty!

Step 6: Garnish your dish with more thyme, a drizzle of olive oil, salt, and pepper. Cover with parchment paper, bake for 60 mins. Let rest for a few minutes before you dig in.

The best part of this recipe is it feel so satisfying and rich even though it is actually super low cal. Great for me because I have been major in vacation mode the past few weeks and seriously need to get my shit together. So, Ratatouille all day for me!





1:44 | December 6, 2017



The perfect holiday cocktail = a Martinez


Officially official.

Like, we get to hang out and make cocktails? Hell YES!🍸

All about that life.

Okay enough blabbering from me, time to get to the festivities. 😆

On this week’s Skinny Belle Cocktails/Boozy Belle episode (seriously please comment with which name you prefer… I need to decide lol) we are making a drink called the Martinez, and it is certainly not for the faint hearted.

To me, this is the perfect holiday cocktail. Full of big bold flavour, and even more full of boozy goodness. One of these and you will be G2G. 😉

Martinez Ingredients (aka the perfect holiday cocktail)

**this is for one serving, if you are making two, double it!

– 2 oz gin (I really like Nolet’s)
– 75 oz sweet vermouth (Dolin is great)
– 1 bar spoon of maraschino cherry juice (I buy Luxardo)
– 1 dash orange bitters
– 1 peel of an orange

All you need to do is combine these ingredients in a large glass or shaker filled with ice, stir, and pour into a festive cocktail glass. Garnish with the orange peel.


Making Tuesdays great again. 👌🏻




10:10 | November 28, 2017



Let’s make a Rosemary Spritz together! Because, Tuesday 😉


My new series has finally arrived! 🎉



Ok, getting it together now. 😝

So, what is “Skinny Belle Cocktails“?

**(Or “Boozy Belle”… lol haven’t decided on an official name yet.)

“Skinny Belle Cocktails” / “Boozy Belle” is a weekly YouTube series where we all can get together and make a cocktail to help cure the winter blues! And, Tuesdays just generally suck so why not have a festive beverage to spice things up a bit. 😉

I’m so excited to do this with you guys because I have been experimenting and making some pretty fab cocktails (if I do say so myself) for a while now, and it will be fun to share them!

Plus, it’s not nearly as hard to make fancy drinks as you may think. 😜

I’ll just be doing this for the winter months, to help cure them winter blues. 💙

The first cocktail we’re going to make is called a Rosemary Spritz! And yes, it is just as festive as it sounds. 😄

Ingredients for Rosemary Spritz (per champagne flute)

– 1 oz fresh squeezed OJ

– 2 dashes orange bitters

– 1 peel of an orange, squish it before you put it in the glass

– 1 rosemary sprig

– Prosecco or champagne!


If you are strapped for time and want to skip ahead in the video, here are the timestamps:

1:23 – Rosemary Spritz preview!

1:37 – Ingredients for cocktail

2:20 – Building our drink!


CHEERS EVERYBODY! 🍸 See ya next Tuesday 😉




5:22 | November 21, 2017



Don’t want to ring-a-ding-ding my own bell or anything, but I killed it.

This vlog is all about how to cook Thanksgiving dinner, in 8 minutes! Well, the video is 8 minutes… dinner will take you all day to cook lol. But that is the point! Thanksgiving is a journey. You will laugh, you will cry, you will also probably get drunk. It’s a beautiful thing. 🍷

While vlogging my Thanksgiving dinner this weekend, I may or may not have endured some battle scars in the form of burns, cuts, and scrapes. This as due to simultaneously trying to film + cook…


The menu includes: The World’s Best Citrus Herb Turkey, Smashed Potatoes, Roasted Root Veggies, Not-Your-Basic-Gravy, and Cranberry Sauce.

I purposely didn’t make stuffing or dessert because I have about 10 other dinners to go to this week, and those are hella dangerous items. I will eat it all. ALL.

So, this is a “healthy Thanksgiving.”

The “healthy” is in quotations, as you will see how much butter and cream goes in to this whole situation shortly 😂

Hope you enjoy! Please subscribe and like my youtube channel if you do 💞


World Best Citrus Herb Turkey

If you can, try and buy organic and free-range turkeys. I do my best to support small farms whenever I eat meat, because the mass meat market is brutal and ethically raised animals is where it’s at. J

Kkkk doing this.

Please Google how long and at what tempt to cook your bird, and defrosting instructions if necessary. It is sooooo different per size of bird, and depending on what your oven is like. I can’t have that kind of responsibility weighing on my shoulders. LOL. So I am basically just telling you how to season + general cooking strategy that worked out VERY well for me.

I’m telling you, this is straight up the best turkey recipe ever. My friend made this for me a few years ago, and I added a few twists to it, and below is the magic that that is.




The turkey

– Remove the giblets and whatever else is inside (sometimes they put plastic stuff there)

– Cook those as you may, I choose to not cook them cuz I can’t deal

To stuff the turkey

(You may need to adjust based on how large your bird is. Ours was small, 8 lbs)

– 1 lemon
– 1 lime
– 1 orange
– 8-10 garlic cloves
– White onion, quartered
– Rosemary + thyme + marjoram other spice mix
– Salt + pepper

For the pan:

– Chicken stock in the pan, just an inch or so
– A few glugs of white cooking wine
– Extra rosemary, thyme, and marjoram
+ whatever extra citrus slices/onion/garlic couldn’t fit inside your turkey

On top of the turkey

– 1 stick butter, melted
– ½ lemon zest
– Whole lemon juice
– Pepper

Wash and slice up everything that goes inside the turkey. Place the fruits and onion on the bottom of the cavity and everything else at the top. Don’t be shy, fill that beauty until it is STUFFED!! Anything you can’t fit in, put in the bottom of the pan. Add your chicken stock + wine to the base of the pan.

In a medium bowl, melt your stick of butter and add the lemon zest, juice, and pepper. Mix together and pour lovingly over your turkey baby. Add extra pepper on the turkey after and if the butter was unsalted, add a bit more salt too.

Now it’s ready to go in the oven.

No matter the size of the turkey, broil at 400 degrees for the first 30 mins.

Remove from oven, put a tent on the turkey. It’s really important that the tent is sealed, and no moisture can leak out. We want the turkey to bake in all those citrus juices.

Cook at 325 for however many hours you need for your turkey to be done.

For the last 10 mins, broil at 500 to make sure the top is nice and browned. Let sit for 5 – 10 mins before eating.

Oh my godddddddd yesssssss.

Roast Root Veggies


– Beets
– Carrot
– Onion
– Garlic cloves
– Sweet Potato
– Yam
– Lemon, sliced
– Fresh Italian parsley, roughly chopped
– Extra virgin olive oil
– Salt + pepper
– Garlic powder

For full instructions, visit my original post on this recipe: http://www.skinnybelle.com/roasted-root-veggies/

**Please note: if you put the veggies on the lower shelf below the turkey, they will take WAY LONGER than 60 mins to cook. If the turkey can be side by side with the veggies, do that.

Smashed Potatoes

Garlic Oil (this is actual crack)

– 10 – 15 cloves of garlic
– 1 cup extra virgin olive oil

Start the garlic oil first. In a small saucepan on medium-low heat, heat up the oil and garlic til it fizzles. Be careful the garlic doesn’t start to brown or get hard.. that means it is done too soon. Let it cook for about 40 mins til totally soft.

Set aside, and just let it chill in it’s pan.

Smashed Potatoes

I can’t say enough good things about this. This recipe was inspired by Chrissy Teigen! AKA it’s amaze-balls.

– 2.5 lbs of baby red potatoes
– 1 stick of butter (4 oz)
– ½ cup heavy cream
– ½ tsp freshly ground black pepper
– 2 tablespoons chopped chives + more for serving

Put your potatoes and water in a large pot, bring to a boil and simmer until soft (easily stab-able with a fork) about 25 mins.

In a separate pan, combine your heavy cream, melted butter, and pepper

Once the potatoes are cooked, mash them enough so you have a chunky and not totally smooth texture. Don’t mash them to smithereens. Not good. We want some skin to stay in tact.

Add the heavy cream and butter mixtures to the smashed potatoes, and fold it in. Also add about 1/2 cup of the oil your garlic was cooking in and ALL the garlic cloves. Add the chopped chives. Try not to die it’s so good.

Cranberry Sauce




(All modesty is now gone. Sorry not sorry ;). )

– 3/4 cup white sugar
– 1 cup water
– 4 cups fresh cranberries
– 2 teaspoons orange zest
– 1 teaspoon nutmeg
– 3 tbsp orange juice

Combine water and sugar in a pot. Dissolve sugar. Add the cranberries in, heat at medium-low and simmer til cranberries start to pop. Add orange juice, orange zest, and nutmeg. Simmer on medium low heat and let reduce.

Remove from heat… done!

Not-Your-Basic Gravy

This is a gravy like no other. It will be a lighter citrusy gravey. It’s different, and it’s fabulous. U will luv.

– 1/4 cup butter
– 1/4 cup flour
– 4 cups turkey drippings (aka the chicken broth + wine + drippings in your pan)
– Salt and freshly ground black pepper
– 2 tbsp heavy cream

Melt butter in a pot. Slowly whisk in flour. Add the turkey drippings, reduce to a simmer for 10 – 15 mins.


Alright you animals, ENJOY!!!




8:15 | November 17, 2017



Me in my natural habitat. The kitchen.

For today’s post, I bring you into my kitchen and share 10 food items that I alwaysss have stocked in my fridge! 🍴

Not only did I let my freak flag fly throughout the entire video 🎏 (there were so many f-bombs I had to stop editing them out because it was too much lol) but I also shared the specific reasons why I love the food items shown so much. 🍉

Food + nutrition have always been a huuuuuuge thing for me. I need to be healthy 80% of the time so the other 20% I can eat nachos + In-N-Out + pizza… etc etc etc. For real though. 🍕 80% of the time my body is a temple and 20% I just straight #YOLO.

Because, life is too short not to eat the burger, fries, milkshake, and cake too. 🍔🍟🍰

#realtalk 😂

If you want to know some of my fave foods to eat in that 80% of the time I am being healthy, check out this vid!

❤️ 💛 💚 💙 💜

Here are links to all the food items I mention in the video:

Organic Quinoa

Extra Virgin Olive Oil

Nature’s Path Heritage Flakes Cereal

Siggi’s Icelandic Yogurt

La Croix Water

Mary’s Crackers

Challenge Butter

Adams Peanut Butter

Barista Blend Almond Milk





7:54 | November 7, 2017



There we go, got your attention 😉

All the ingredients, prepped and ready to go! My god this recipe is good. 😵 Deathly good.


Our beautiful fish, after I accosted it with a chilli garlic rub 🐟

Thank u to this fish for giving up it’s life for my dinner. You are appreciated 🙏🏻

Is this too many photos for a food post? 😂

Like I said. SEXUAL.

Honestly you guys, I can’t even. 

Please excuse the explicit nature of this recipe title. Grandparents, if you are reading this, please avert your eyes and move along to the next post.


I am sorry. But I cannot be silenced. 😤 These are AMAZING.

Legit when I made these last night, my boyfriend goes: “Wow, I had no idea you could go to the store, buy these ingredients… and make something this good.”

Which is awesome on one hand cuz he was V impressed with the meal, but at the same time… what about all the other meals I lovingly put together for us? Are THOSE not as impressive?

LOL. Forever being difficult 😉

Alright.. I am weirdly salivating and sweating a bit while I write this. Probably because I know I am having leftovers for lunch in a bit and my body is readying itself for the onslaught of fish tacos. It’s a process. 😅

Okie dokes, without further adieu, here is my “Sexual Fish Taco” recipe.

Serving size: 4 people

**How to best follow this recipe: Read through the ingredient list, and prep each ingredient as listed BEFORE you start cookin’. And clean as you go. It will make your life wayyy easier, promise.

Taco Toppings

2 small heirloom tomatoes🍅, one red, one yellow. Dice them.

3 – 4 radishes, super thinly sliced

1/2 cup sliced scallions

1 cup finely shredded red cabbage

1 avocado, sliced

1 lime, sliced into wedges for serving

12 small corn tortillas

Green Pepper Hot Sauce

6 cloves garlic, peeled

4 serrano peppers, remove the stems from the top

1/4 cup cold water

1 tsp golden brown sugar

2 tbsp fish sauce

zest of 1/2 a lime

juice of 1 whole lime

Spicy Mayo Sauce

1/2 cup organic mayonnaise (I like this brand, better than Hellmanns)

1/4 cup Sriracha + keep adding it until the sauce is as spicy as you like

Fish + Fish Rub

1.5 lbs of tilapia fish fillet 🐟

4 tbsp EVOO (extra virgin olive oil)

3.5 tbsp chili powder

4 cloves garlic, minced

1.5 tsp pink Himalayan salt (or just regular salt, but I like to be boujee)

1/2 tsp fresh ground black pepper

1/4 tsp cayenne pepper


*Once you have prepped all the above ingredients (it will feel like you are chopping for 10 years but it is WORTH IT), and cleaned your kitchen as you prepped you dirty mongrel you, here are your instructions:


Green Pepper Hot Sauce

Put your peppers, garlic, and 1/4 cup of water into a blender. I used my boyfriend’s magic bullet and I am pretty sure our smoothies will now be spicy until the end of time. Blend until the mixture is almost smoothe, some small chunkiness is okay.

Pour the mixture into a bowl, and add golden brown sugar, fish sauce, lime zest, and lime juice. Set aside.

Spicy Mayo Sauce

Mix together your mayo and Sriracha. Start with 1/4 cup Sriracha and keep adding until you are satisfied with the level of spice.

The Fish

In a large bowl, mix together 2 tbsp olive oil, chilli powder, minced garlic, cayenne, salt, and pepper. This mixture should be quite thick, remember we are making a rub not a sauce. One at a time, cover each fillet of fish in our spicy rub.

Heat a cast iron skillet to medium-high heat with 2 – 3 more tbsp of EVOO. Cook the fish, about 3 mins per side depending on the thickness. It should look chargilled and be able to flake apart when it’s done.



This is the moment of glory. GLORY. 🙌🏻

I like to heat up my taco shells right before I assemble my taco on a medium hot pan. Makes them even more delish.

Basically put together your taco however you like. Just make sure you use all the ingreds in the “Toppings” section.

I like to put the mayo first, then fish, then veggie toppings, then spicy green pepper sauce, then avocado, + lime juice and perhaps some more mayo if I’m feelin’ bad. 😜

This is literally the best fish taco I have had since moving to LA. Which in a way disappoints me, because I heard the fish tacos were fab here.

**Side note: If anyone has any unreal fish taco spots they can recommend in LA it would be greatly appreciated! Email me: robyn@skinnybelle.com or dm me on instagram.

If you are having people over this is actually a great thing to cook, cuz most of the work is done in advance. Which means you can focus on your friends and margarita instead of slaving in the kitchen when they arrive. 👍🏻

HOPE YOU LIKEY!!! Happy Tuesday friends 💘





12:06 | October 7, 2017



Meet your new favourite salad. It’s mostly just cheese, blueberries, and quinoa… but, still counts as a salad. Right?… RIGHT?? 😅

^After you mix it all together, before you put it in a fancier bowl. To appear fancy.🍸

Fancy bowl.

Uhg, so good. 😩 You’re welcome.

Happy Friday!

Before we get into this salad business, which I’ve food-porned all over above…… I NEED UR HELP! Went to my first pilates class in LA today (I just moved here), and it defs was not the same as Vancouver. I am used to the “megaformer” Pilates and not the traditional Pilates. Seemed very fast, hectic, and almost… out of date? Does anyone have recommendations for the “slow style” megaformer pilates in LA, specifically, Santa Monica? Please email me!! robyn@skinnybelle.com, I’m new here. Girl needs some local tips. 🙏🏻

Alright so back to the best salad you will ever consume. Not trying to ring-a-ding-ding my own bell here or anything, but it is the best.

Why did I make salad today?

Because I am 150% planning on stuffing my face at In-N-Out tonight. Like the classy gal I am. It’s date night and I want to look extra hot for my bf, so I made the glamorous suggestion to go to In-N-Out. That’s how you impress men, right? 🤓

^^ME 💯

Moving right along… my pre-hamburger/fries/milkshake meal was this FREAKING PHENOMENAL salad. Sooooooo good. 🥗

It is so hard to name my recipes because I want you guys to fully understand the awesomeness of the recipe from the title alone, which inclines me to list every single ingredient… But that may be a bit much. Just a bit. 😉

Anyways, if you want a salad that doesn’t taste like grass, a salad that is filled with hearty goodness… this one’s for you my friends.

Eat it up.


  • 3 tbsp EVOO (extra virgin olive oil, I don’t fuck with any other oil)
  • 4 tbsp meyer lemon (if you don’t have meyer do 1 – 2 of regular lemon or you will legit die)
  • 1/2 tsp garlic powder
  • 1/2 tsp Dijon mustard
  • 1/2 tsp whole grain Dijon
  • Fresh ground salt + pepper to taste

Instructions: put all that stuff in a jar. Shake it. Taste it.


  • 4 – 5 dino kale leaves, washed and cut up thin (I always remove the stems)
  • 1 cup fresh blueberries
  • 2 cups pre-cooked and cooled quinoa
  • 1/4 purple onion, super thinly sliced
  • As much feta cheese as your little heart desires (mine desired a lot 😝)

All you do is mix everything together, and enjoy!! I seriously hope you guys love this salad as much as I do.

That being said… off to In-N-Out!! 🍔




7:03 | June 4, 2017



Calling this “Roasty Toasty Potatoes” will totally fuck up my SEO. So worth it.

Food blogging is back on Skinny Belle!!! My recipes took a bit of a hiatus there, but I KNOW you guys missed me posting 20 photos of the same dish and rambling on about how it is ah-mazinggggg for way longer than is probably socially acceptable. But alas, I am back with more recipes for ya’ll and I will do my best to control ramblings and excessive photos. (Key word: do my best.)

Ok so these potatoes, are the potatoes of all potatoes. Well the roast variety, that is. Also I like to call potatoes potates, I think it suites them better.? So anywho, these potates are crispy AF and are as close as you can get to perfection with your classic roast potato.

We need to talk about the ketchup. I LOVE ketchup with certain foods and the world just needs to accept it. I am also not talking about hipster “organic house-made tomato ketchup” (vomit) that gets served at basically every brunch place. Can we all just admit that none of us are above Heinz? Because we are not. And it is the best. So yes, if you are hood like me dip these Roasty Toasty Potatoes in as much real ketchup as your little heart desires.

Here’s what you need to make these babies:

  • Red potatoes (any kind work really, I like the red ones for this)
  • 5 cloves garlic whole
  • 2 tbsp or so of dried parsley
  • White onion sliced into 1 inch slices
  • 5 tbsp extra virgin olive oil
  • Fine ground sea salt
  • Fresh cracked pepper


Step 1

Preheat oven to 425 degrees F. Once it has been heating for a bit, put 4 tbsp of EVOO in your pan WITH RIMS (you will have a nasty ass grease fire in your oven if the pan doesn’t have rims). Heat the pan up by itself in the oven for about 8 minutes. Watch it carefully, because if it starts to smoke it is too hot! **This is a key step to making these Roasty Toasty Potatoes extraaaaa crispy. Which makes them like fries ?, which makes them great. So heat that pan ladies.

Step 2

Chop up your potatoes into large chunks and throw them in a large bowl with your garlic cloves, parsley, inion, 1 tbsp EVOO, and salt + pepper. Once the pan is hot, immediately transfer the potatoes to the pan and put back in the oven right away.

Step 3

Bake them for 20 – 25 mins AND DO NOT TOUCH. They must stay as-is to get crispy and delicious. So resist the temptation to move them and just let them be. After about 20 mins, take them out and flip them over making sure the potatoes are changing edges on the pan. Bake for another 15 – 20 mins.

Step 4

Salt and pepper more to taste (I have a heavy hand with the salt) andd….. ENJOY!!! ?