Potatoes

1358 recipes found

Bacon and Shallot Potato Salad
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Bacon and Shallot Potato Salad

The German-style potato salad doesn’t contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It’s best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving.

45m8 servings
Garlic Aioli Potato Salad
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Garlic Aioli Potato Salad

Homemade garlic aioli gives this otherwise classic potato salad a pungent kick. If you don’t want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead. This is best served at least an hour or so after making to allow the flavors to mellow. Or make it the day before and store it in the refrigerator; bring it to room temperature before serving. If you can find garlic chives, there’s no better place for them than here.

45m8 servings
Grilled Fingerling-Potato Salad With Chipotle Bacon Vinaigrette
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Grilled Fingerling-Potato Salad With Chipotle Bacon Vinaigrette

A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I’ve added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A small can, well covered, will keep for months in the refrigerator.)

50m6 to 8 servings
Parmesan Smashed Potatoes
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Parmesan Smashed Potatoes

My friend Antonia Bellanca taught me this old fashioned recipe, which I featured in “The Barefoot Contessa Cookbook” (Clarkson Potter, 1999). These are simple, flavorful and come together quickly. Use an electric mixer and don’t peel the potatoes!

45m6 to 8 servings
Spicy Kimchi Potato Salad
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Spicy Kimchi Potato Salad

A spicy take on the usual pink potato salad recipe (which is made with Russian dressing instead of straight mayonnaise), this unusual mix also includes sriracha and kimchi to liven things up.

45m8 servings
Warm Potato Salad with Goat Cheese
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Warm Potato Salad with Goat Cheese

You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.

20mServes 6
Lefse
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Lefse

Lefse, thin potato-dough flatbreads like Scandinavian tortillas, or Oslo injera, can be found on holiday tables throughout the upper Midwest, wherever Norwegian families settled to farm. The recipe is adapted from Ethel Ramstad, 90, who learned it from one Ollie Amundson in North Dakota decades ago. We picked it up when she was teaching it to Molly Yeh, 25, a Chicago-raised food blogger marrying Ms. Ramstad's great-nephew, on a farm in the Red River Valley, right before Thanksgiving. The riced potato mixture that forms the basis of the dough should be very, very cold when it is rolled out, to prevent stickiness. And although you do not need a lefse griddle to make great lefse, a lefse stick — essentially a long, thin, wooden spatula — is an admirable investment in success.

2h 20mAbout 18 large or 36 small lefse
Celery-Leek Soup With Potato and Parsley
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Celery-Leek Soup With Potato and Parsley

This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It’s worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.

45m6 to 8 servings (about 9 1/2 cups)
Parmesan Mashed Potatoes
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Parmesan Mashed Potatoes

Mashed potatoes are an essential Thanksgiving side dish but can be time consuming. Instead of starting with raw potatoes, then peeling, cutting and boiling them, start with these prepared potatoes and no one will know you didn’t make the dish from scratch. I tested many varieties of prepared mashed potatoes and Bob Evans refrigerated potatoes were the best.

25m6 servings
Crushed Baby Potatoes With Sardines, Celery and Dill
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Crushed Baby Potatoes With Sardines, Celery and Dill

Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from “Nothing Fancy” (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.

30m4 to 6 servings
Sweeney Potatoes
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Sweeney Potatoes

This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. "Legendary," she calls the dish. And so it is. Small portions are best. It's rich. And feeds a crowd.

1h8 to 10 servings
Roasted Sweet Potato Salad With Black Beans and Chile Dressing
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Roasted Sweet Potato Salad With Black Beans and Chile Dressing

Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it’s great both ways.

45m4 servings
Sweet Potatoes With Bourbon and Brown Sugar
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Sweet Potatoes With Bourbon and Brown Sugar

These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand. Whichever you choose, these reheat well, either in a microwave or in a pot over low heat.

4h10 to 12 servings
Mashed Sweet Potatoes With Maple and Brown Butter
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Mashed Sweet Potatoes With Maple and Brown Butter

This recipe is a grown-up take on sweet potatoes with brown sugar and marshmallows. A generous swirl of browned butter and maple syrup give the potatoes an earthy sweetness and great depth of flavor, while salted, toasted pecans sprinkled on top add a savory crunch. To save time on Thanksgiving, toast the pecans and make the brown butter up to a day in advance. Simply store the pecans in an airtight container, and the brown butter in the refrigerator. (Gently melt the butter in the microwave before using.)

35m8 to 10 servings
Sweet Potatoes With Cranberry Chutney
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Sweet Potatoes With Cranberry Chutney

This is an easy and surprisingly delicious way to get a dramatic-looking sweet-potato dish on the table with little fuss. The heat of the jalapeños in the chutney, mixed with aromatic vegetables and the sweetness of the dried fruit, gives the cranberries depth. A dollop of sour cream goes on the halved sweet potato, followed by a generous spoonful of chutney. Make the chutney up to two weeks ahead and keep it in the refrigerator. It also freezes well. Assembly on Thanksgiving is an easy last-minute task.

2h6 servings
Potato Salad With Capers and Anchovies
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Potato Salad With Capers and Anchovies

Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture — in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you’ll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).

30m4 to 6 servings
Sweet Potato Salad With Lime Pickle and Cashews
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Sweet Potato Salad With Lime Pickle and Cashews

Melissa Clark calls for homemade mayonnaise in this richly flavored yet light salad. It’s an easy task and well worth doing — but if working with raw eggs makes you squeamish, Hellmann’s or Duke’s are fine stand-ins. Lime pickle can be found in the South Asian food section of the supermarket. It is spicy, so use a light hand when adding it to the mayonnaise.

30m6 servings
Scalloped Potato Gratin
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Scalloped Potato Gratin

Is there anything better than a molten, golden-topped potato gratin? I don’t think so, either. This one stays fairly classic — scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There’s less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.

1h 30m8 to 10 servings
Potato Mousseline
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Potato Mousseline

Here is a riff on the classic side dish that calls for running the potatoes through a ricer (if you don't have one, a splatter screen over a bowl will work just as well), the addition of brown butter and a sprinkling of grated nutmeg. The result is something just as comforting, but a bit more complex and flavorful. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

30m6 servings
Light Potato Salad
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Light Potato Salad

I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise.

45m8 to 10 servings
Russian Salad
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Russian Salad

Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It’s a beloved, traditional party dish riffed on almost everywhere but my own home: I’d only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.

1h6 1/2 cups (about 12 servings)
Potato Leek Gratin
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Potato Leek Gratin

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

1h 30m6 servings
Bobby Flay's Lemon Potatoes
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Bobby Flay's Lemon Potatoes

Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean — Spain, yes, but Italy, Provence, Greece, North Africa. “Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes. (The New York Times)

35m4 servings
Scalloped Potatoes With Tarragon
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Scalloped Potatoes With Tarragon

This scalloped potatoes recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country — russets and Yukon Golds — did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region’s drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukon potatoes work equally well.

1h 35m6 to 8 servings