Potatoes
1358 recipes found
Creamy Mashed Potatoes
This very simple recipe for silky mashed potatoes calls for roasting potatoes whole instead of chopping and boiling them, which concentrates their flavor and avoids a watery final product. The riced potatoes are light and fluffy, and just enough milk and butter are added to create rich, velvety potatoes while still allowing pure potato flavor to shine through. The mashed potatoes can be made a few hours ahead and pressed on top with plastic wrap to prevent a skin from forming; rewarm over low heat before serving, adding a touch more milk if necessary.
Salmon With Potatoes and Horseradish-Tarragon Sauce
Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, “The Cuisine of Hungary,” this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you’d need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish’s peppery punch with tangy sour cream and fresh herbs.
Corned Beef Hash
A jumble of salty meat, crisp potatoes and sweet onions, corned beef hash is a satisfying and hearty breakfast, lunch or dinner. The New England classic is also pragmatic, borne as Julia Moskin wrote “on leftovers from endless boiled dinners of beef, cabbage, potatoes and onions.” This recipe doesn’t require already-cooked potatoes, though you can swap them in if you have them. And instead of corned beef, use 1 1/2 cups bite-size pieces of another cooked protein, such as pastrami, roast beef, sausage, bacon, chicken or tofu — or omit for excellent home fries.
Apple-Potato Latkes With Cinnamon Sour Cream
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
Mushroom and Potato Paprikash
This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you’re searing the mushrooms. If time is not an issue, you can skip that step, but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be made in an Instant Pot. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Vegan Mashed Potatoes
If you think cream and butter are required to make amazing mashed potatoes, then this recipe might surprise you. It calls for Yukon Gold potatoes, which are naturally creamier than russets and need only to be mashed with a little of their cooking water to become rich and fluffy. Sizzling shallots in a generous amount of olive oil infuses the oil with flavor before it’s swirled into the potatoes. The finished mash is topped with the crispy shallots for a delightful, savory crunch. You could also fry a rosemary sprig in the same oil, or skip it and just add several pats of vegan butter. Whatever you do, remember to season the mashed potatoes generously. Mashed potatoes need lots of salt, especially those without dairy.
Vegetarian Red Borscht
A traditional vegetable soup made for centuries throughout Eastern Europe, borscht is well loved by many. There are white versions, made with potatoes and cabbage, and green versions, made with sorrel and spinach. Most familiar, though, is the red version, made with beets. Many recipes add simmered beef, lamb or pork, but here, the meat is skipped for a quick-cooking vegetarian red borscht.
Sous-Chef Salad
Following the model of a classic French salade composée, this satisfying salad, packed with cooked and raw vegetables, as well as canned best-quality tuna and hard-boiled eggs, presents beautifully and eats like a meal. It builds upon a traditional salade niçoise, but a true niçoise uses no lettuce, often has anchovies, would want cracked black niçoise olives and would not have artichoke hearts and basil. So let’s call this a sous-chef salad — and dodge the whole argument while picking up another: It is definitely the best meal salad you will eat all summer. Take care to arrange it so there’s some of each component wherever your eye lands. Try to nestle and fluff the ingredients to allow them all to be seen, rather than piling layer atop layer and thus obscuring the beauty of everything below. This makes the salad very attractive and, most important, ensures that everyone gets some of everything in each bite.
Mediterranean Fish Chowder With Potatoes and Kale
This brothy fish stew gets extra body and heft from the kale and potatoes, and a hint of the Mediterranean from thyme, parsley and bay leaf. The method is straightforward. First make a mirepoix of onion, celery and carrot. Add garlic, anchovies and parsley, followed by the tomatoes and paste, and finally the potatoes and bouquet garni. Simmer for 30 minutes while the kale is cooked separately, then add the fish. Take care not to overcook the fish — it’s done as soon as it flakes easily when you nudge it with a fork.
Charred Cauliflower Stew
This vegetarian stew uses two different techniques — grilling (or broiling) and pickling — to coax the maximum amount of flavor from cauliflower. Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.
Corned Beef and Cabbage
The addition of potatoes and carrots makes this corned beef and cabbage recipe not only great on St. Patrick’s Day but a satisfying meal any day. Cure beef brisket in a salty, spiced brine and it becomes savory, tangy and aromatic corned beef. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Braise the meat until tender, and add the vegetables toward the end of the braising time so they’ll absorb the beef juices and soften until perfectly crisp-tender. Finish the beef with a simple honey-mustard glaze and a quick broil to caramelize, then serve it with more Dijon mustard and beer. (Here are slow cooker and pressure cooker versions of the recipe.)
White Bean and Roasted Potato Salad With Rosemary
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.
Potato and Leek Focaccia
Tender Yukon Gold potato slices and crispy leeks top a fluffy slab of long-risen, dimpled focaccia for a substantial vegetarian meal or a side to roast chicken. To ensure that the potatoes cook through in the same amount of time as the leeks and focaccia, they need to be sliced very thinly, so use a mandoline or slice them meticulously using a sharp knife. Like most focaccia, this one is best enjoyed fresh from the oven, but leftovers are great warmed in a toaster oven.
Shepherd’s Pie
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this shepherd's pie recipe, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb’s gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat (and call it a cottage pie, if you like). And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.
Indian-Style Rice Salad
In most cases, rice salads can be dressed not only minutes but hours in advance, making them ideal for entertaining or for just cooking ahead. Cook the rice a bit in advance, and dress it before it gets too cold. (While leftover rice — even from Chinese takeout restaurants — is close to ideal for fried rice, it doesn’t work nearly as well as fresh-cooked rice for salads.)
Spicy Black Bean and Sweet Potato Chili
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here — keep in mind that the orange or garnet “yam” you see at the grocery store is actually a sweet potato — but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Smashed Potatoes With Bacon, Cheese and Greens
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Get some nice baseball-sized, yellow-fleshed potatoes, one per person, and cut them into quarters. Toss them with olive oil, salt and pepper on a sheet pan, and slide them into a hot oven to roast, say 425 degrees. While they’re cooking, make yourself useful: Fry some bacon; grate some Cheddar; toss a few large handfuls of spinach or baby kale with olive oil, just enough to lightly coat the leaves; slice some avocados; and see if you have some sour cream in the refrigerator. When the potatoes are soft, pull them from the oven and smash the pieces down with the bottom of a coffee cup or drinking glass. Arrange the smashed potatoes on the sheet pan, and top each portion with greens, a chopped slice of cooked bacon, and plenty of cheese. Return to the oven to melt the cheese, then garnish with avocado and dots of sour cream. Or yogurt! It’s a no-recipe recipe. There are no rules! Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Easy Fish Stew With Mediterranean Flavors
This is a typical fisherman’s stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don’t like them, as they add great depth of flavor, not to mention omega-3 fats. And don’t worry: the dish won’t taste like anchovies.
Irish Stew
The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes. In southern Ireland carrots are added, and some cooks venture so far as to add turnips. These days, young lamb often replaces mutton for a more delicate version. Irish stew may be served brothy, or slightly thickened with mashed potato or flour. Find more St. Patrick's Day recipes.
Spring Onion and Cheese Potato Cake, Two Ways
This potato cake is a great recipe to build on when seeking to feed a hungry crowd resourcefully, pulling whatever cheese, vegetables or spices might need using up. Here, I’ve included two variations, one using frozen peas and thyme, and the other using jarred peppers and harissa. You can get as thrifty as you like by making use of what you have: frozen spinach instead of the peas, for example, or some shredded mozzarella to replace the Parmesan. The recipe is yours: Make what you want of it! Serve this potato cake warm with crème fraîche, a squeeze of lemon and a side salad, if you like.
Smoky Fish Chowder
This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it’s got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can’t find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you’ll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.
Potatoes au Gratin
The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.
Cider-Spiked Fish Pie
This recipe for a smoky fish pie comes from the British food writer Ruby Tandoh. The filling is a simple mix of peas, cod and smoked haddock, gently poached in milk, thickened with roux and spiked with dry cider. Don't worry if the fish isn't completely cooked when you're putting together the pie; it will finish up in the oven, where it bubbles under a thick layer of mashed potato and grated cheese. The result is tender and luxuriously creamy comfort food.
Whiskey-Glazed Salmon With Salt-Crusted Potatoes
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish’s glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.