Potatoes
1358 recipes found
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This Fresh Twist on Classic Potato Salad Will Steal the Show at Your Next Cookout
This green goddess potato salad is packed with fresh herbs and coated in a creamy, tangy dressing, making it a vibrant side dish for any meal.
Crispy Potato Quesadillas
Despite what many people think, quesadillas don’t always have cheese. In Mexico City, you can order a “quesadilla sin queso” with a variety of fillings, highlighting the regional debate around what constitutes a true quesadilla. This version embraces both worlds: It contains cheese, but it’s melted into a hearty potato and pea filling that makes these quesadillas more satisfying as a complete meal. The quick slaw on top, inspired by curtido (a vinegary cabbage salad popular throughout Central America), balances the richness of the quesadillas and provides a nice spicy crunch. If you have any slaw left over, it keeps for up to four days in the refrigerator and is versatile enough to serve with plain rice or grilled meat or fish throughout the week.
Chicken Jorim (Soy-Braised Chicken)
Korean jorim is a classic braise of meat, fish or veggies simmered in a savory soy sauce until they’ve absorbed all of the flavors of the thickened liquid. Typically done with beef, the stew is equally flavorful with quick-cooking chicken. Here, cubed chicken thighs and potatoes are braised in a tangy sauce infused with ginger, garlic cloves and mushrooms, a simple combination that delivers deep flavor. Serve the stew over warm rice to balance and soak up the intense sauce.
Sheet-Pan Malai Chicken and Potatoes
Inspired by traditional South Asian malai chicken, a warmly spiced, yogurt-marinated dish that’s usually tandoor-grilled or served as a creamy curry, this sheet-pan meal comes together in under an hour. Here, the cream, or malai, is added just before serving, combining with lemon juice and water to create a silky, tangy sauce. The yogurt marinade acts as a powerful tenderizer for the chicken, so even a quick rest will enhance the flavors (if you have time for an overnight marinade, all the better). For this version, a sheet pan is used to maximize surface area and help the potatoes brown, but a cast-iron skillet also works.
One-Pot Roman Chicken Cacciatore With Potatoes
In this all-in-one dinner, hard-working potatoes and chicken thighs bathe in a tangy and savory rosemary-perfumed sauce. In place of the tomatoes commonly found in cacciatore dishes, the acidity in this Roman-inspired version comes from white wine and vinegar, along with punchy capers. Starting the chicken in a cold pan helps to crisp the skin and render the fat, which then lends its flavor to the creamy, saucy potatoes beneath.
Lemony Turmeric Potato Soup
This humble, bright yellow soup hails from Stone Town, Zanzibar, and is a popular street food known as Zanzibari Mix or Urojo. It’s affordable, filling, and reflective of the island's cross-cultural history. Traditionally served with various accompaniments like lentil fritters, cassava chips, chutneys, and sometimes hard-boiled eggs for protein, this dish has become synonymous with the island. This version features a classic interpretation of the simple soup base but relies on ultra-crispy, spicy jalapeno-flavored kettle-cooked potato chips for the crunch and heat usually provided by the toppings. Don’t be fooled by the modest ingredient list; this soup packs a punch.
Minorcan Clam Chowder
Though it shares similarities with mild-mannered Manhattan clam chowder, thick, briny, spicy Minorcan clam chowder gets its signature, fruity heat from datil peppers, and its Bolognese-like texture from a vegetable purée, plus a generous simmering time. Minorcans descend from indentured servants who, in the late 18th century, were recruited from around the Mediterranean, assembled on the Spanish island of Menorca and sent to Florida to farm indigo. Many Minorcan families still live near St. Augustine, Fla., and visitors to the Spanish-settled city can eat the chowder in a number of restaurants. However, the pinnacle of Minorcan clam chowder cooking is achieved just once a year at the St. Ambrose Spring Fair, for which Mary Ellen Masters — who is known as the “Queen of Minorcan Clam Chowder” — oversees the annual effort to prepare 180 concentrated, clammy gallons.
Ham and Potato Soup
Cooked ham lends a surprising amount of flavor to this simple, hearty soup. Easy to put together using leftover ham or a ham steak, this recipe is perfect for a weeknight or a busy weekend.
Loaded Oven Fries
Roasting thick wedges of well-seasoned potatoes skin-side down on a sheet pan delivers the crispness of fries while maintaining the soft, pillowy insides of a perfectly baked potato. Top them with crispy bacon, melted sharp Cheddar, chopped scallions and sour cream for a crowd-pleasing game-day snack or hearty appetizer.
Sweet Potato Cornbread
Old-school Southern cornbread is good anytime and anywhere, but make it a bit more surprising with sweet potato. This cornbread is seasoned with caramelized sweet potatoes and warm spices, then smeared with a delicious sweet potato-brown sugar butter that’s reminiscent of classic sweet potato pie. To save time and energy, a can of sweet potato stands in for fresh ones that require roasting. When jazzed up by caramelizing in a skillet, its flavor instantly changes from back-up dancer to star.
Jjajangmyeon (Black Bean Noodles)
Smothered in a supersavory gravy studded with pork belly, these chewy wheat noodles are South Korea’s cultural equivalent to delivery pizza in the United States. Traditionally a takeout food, this variant of China’s zha jiang mian was created in Incheon, South Korea, by Chinese migrant workers around the turn of the 20th century. Over the years, the dish has become sweeter and richer with pork to match Korean palates. A flavorful broth results in the most flavorful jjajang sauce, which is simmered slowly here to develop the deep comfort of onion and cabbage that scaffolds umami sweetness over the fragrant pork belly. Traditionally, powdered starch thickens the sauce, but here, grated potato achieves the same effect with less gloopiness.
Sheet-Pan Sausages, Sweet Potatoes And Balsamic Kale
This cozy sheet-pan dinner has flavors we love to love all year long. As sausage, sweet potatoes and whole sage leaves roast together, the sage seasons the sweet potatoes and crisps as if you fried them. Meanwhile, kale leaves soften in a combination of balsamic vinegar, dried cranberries (or cherries), honey and shallot. When the sausages and sweet potatoes are browned, transfer them to plates, then use the pan drippings and residual heat on the sheet pan to turn the kale silky and tangy.
Chicken, Leek and Potato Soup
Hearty and almost stew-like, this comforting soup is filled with potatoes and tender leeks (including the green parts) and gets a jolt of freshness from lemon and dill. For a zesty kick, stir in some finely grated garlic at the end, which preserves its bright flavor. Don’t skip the sour cream — its dairy tang adds an essential richness. A fresh crusty baguette or some garlic bread is all you might need to complete the meal.
Coconut Curry With Potatoes and Greens
This hearty dish comes with many possibilities: Part chunky chowder, part saucy curry, it can be eaten as a soup, with crusty bread on the side, or ladled over steamed rice or rice noodles. The flavor foundation of this aromatic, vegetable-laden dish comes from store-bought Thai curry paste, an undisputed weeknight pantry hero that delivers complex spices straight from the jar. Frying the paste until it turns a darker shade makes it even more special by intensifying its flavors. Different brands of curry paste will vary in water content, saltiness and spice, so keep that in mind when deciding how much to add. While any variety of potatoes could be used here, starchy Yukon Golds will hold their shape best, with a lovely creaminess that pairs harmoniously with the greens. Make this meal even heartier by adding diced extra-firm tofu or chickpeas.
Disco Fries
The Garden State's answer to poutine, make the Jersey diner staple at home with this easy recipe.
Sizzled Bratwurst With Mashed Potatoes
Spiced and savory German sausages, bratwurst are a juicy secret weapon for busy workdays. When served at home, they can be pan-fried or grilled and served with mashed potatoes, warmed sauerkraut and hot German mustard, all of which balance the richness of the fatty sausages. The simple bratwurst technique in this recipe is pulled straight from German home cooking: simmer the sausages in water to plump them up first before letting that water evaporate, then sear the outsides in the bratwurst’s own rendered fat. Bratwurst are also a popular street or festival food in Germany, in which case they might be served with bread rolls called brötchen or semmel. Wash this hearty and nourishing (but surprisingly not too heavy) dish down with a cold German lager, pilsner or wheat beer such as Hefeweizen.
Japanese Curry With Chicken Meatballs
For all the impact of a complex, long simmered curry in a cinch, bring on the Japanese curry roux blocks! Unlike curry powder, these curry blocks only need to be simmered in water to add loads of flavor and body. Traditionally carrots, potatoes and onions are included, but this version smothers ginger-spiked chicken meatballs, creamy sweet potato and lots of greens in the sauce. This dish tastes even better the next day as all the flavors mellow and meld, so it’s perfect for meal prep.
Bubble and Squeak
Bubble and squeak is a deeply caramelized, homey cake of leftover mashed potatoes and other vegetables, traditionally made the morning after a Sunday roast. This classic British dish gets its name from the cooking process: As the moisture from the vegetables bubbles away, the vegetables sizzle and squeak — especially the cabbage, a common addition. Be sure to let the bottom brown and crisp, mix those bits into the mash, then repeat until the cake is strewn with golden vegetables throughout. Eat alongside a fried or poached egg for breakfast. To make it vegetarian, replace the bacon with 2 tablespoons of olive oil.
Baked Sweet Potato With Blue Cheese and Bacon
Give sweet potatoes the steakhouse wedge salad treatment in this comforting dinner for one. Sweet potato halves roast until silky and caramelized alongside strips of bacon, whose crisp texture and smoky flavor accentuate a creamy blue cheese butter. Chopped walnuts provide additional crunch, while lemon and chives brighten it all up. This recipe can easily be scaled up to feed a crowd, or even popped into a toaster oven for a party of one.
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Colcannon (Irish Mashed Potatoes With Cabbage)
An Irish favorite, colcannon combines potatoes and simmered greens into a hearty mash.
Colcannon (Mashed Potatoes and Cabbage)
Colcannon is a comforting Irish dish of fluffy mashed potatoes mixed with tender cabbage or kale, often with scallions and usually with plenty of butter. While it has become a tradition to enjoy colcannon on Samhain, an ancient Celtic festival from which Halloween is drawn, it's also a fine dish to celebrate any Irish holiday, including St. Patrick's Day. For Samhain, treasures would be buried in the dish; depending on what you found in your portion, your fortune for the coming months would be revealed. In some cases, a ring suggested marriage, while a coin promised future wealth. Use russet potatoes for a fluffier mash or Yukons for a creamier texture. Omit the cabbage and kale entirely and you've got a different Irish classic: champ! Fry tablespoons of leftover colcannon the next day for wonderful potato pancakes to serve under a runny egg.
Pav Bhaji
A popular street food originally from Mumbai, pav bhaji is a flavorful and colorful mashed vegetable curry served with toasted and buttered dinner rolls or buns. Pav means “dinner roll” and bhaji “vegetable dish.” Typically, a mix of boiled potatoes, cauliflower, carrot and green peas are mashed and cooked with sautéed aromatics like onion, green bell pepper and tomatoes. The flavors are jolted awake with green chile, Kashmiri chile powder and the warming spices in the pav bhaji masala. You can purchase pav bhaji masala at Indian markets, or prepare your own blend. Look for pav at Indian markets, or use any dinner roll or slider bun. Salted butter should be used generously for a luscious, rich and comforting pav bhaji. To serve, squeeze lemon or lime over the bhaji to brighten everything up, sprinkle with fresh onion and use the pav to scoop up a glorious bite.
Rumbledethumps (Potato Mash With Cabbage and Cheddar)
A traditional Scottish potato-cabbage mash, rumbledethumps is named for the sound a spoon makes as it rattles along the sides of the pot as you mash all of the ingredients together. This version is adapted from Ali Stoner (or “Roving Haggis” as she is known on Instagram and YouTube), who updates traditional Scottish recipes for the modern palate. She takes a few liberties, replacing cabbage with brussels sprouts and boosting flavor and texture with caramelized onions, fresh chives, punchy mustard and a crunchy panko topping. This humble mash invites variation, whether you prefer it chunky, creamy or topped with extra cheese and cream. It is complex enough to stand alone, with a sharp green salad, but it also pairs well with beef tenderloin, a simple roast chicken or a good pot of beans.
Curry Shrimp and Sweet Potato
Inspired by the charms of Caribbean curry shrimp, this recipe provides a quick and adaptable path to dinner. Once the base recipe has been memorized, any number of substitutions can be made for the shrimp and supporting vegetables. The formula is simple: While shrimp marinate in curry powder, a medley of onions, bell peppers, garlic and chiles sweat their way to succulence. Sliced onions are added in two steps — once at the beginning and again at the end, with the shrimp — to offer both a mellow sweetness and a more pungent bite. This curry can be served on its own, but prefers to be spooned over freshly steamed rice.