Potatoes
1358 recipes found
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Sweet Potato and Apple Crumble Pie
This punchy fall dessert will satisfy both the apple pie and sweet potato pie lovers in your life.
Bhel Puri for a Party
Bhel puri — a type of chaat made with puffed rice, chutneys and various toppings — is the ultimate entertaining dish, whether you are hosting or bringing a dish to a potluck. Most of it can be prepared in advance, leaving mostly the assembly which allows you to really put on a show for your guests. You can make a good chaat with store-bought chutneys and bhel mix. But it’s the homemade chutneys and fried tortilla strips that make this exceptional, providing the sweet-salty-fresh-crunchy combination that is the hallmark of chaat. The ingredient list is long, but after you make the chutneys, you are 80 percent of the way there. When you have the components prepared, set them out in bowls, invite all your guests to gather around, and make your chaat live, tasting and tossing for everyone to see.
Cheddar-Smothered Sweet Potatoes
Even before getting cozy under a Cheddar blanket, these sweet potatoes are packed with flavor. They're tossed with butter, coated in spices, then placed in the oven without preheating. This allows them to warm up slowly, maximizing their sweetness and creamy texture. The tender sweet potato halves are then smothered in a thick, garlicky Cheddar sauce before broiling until bubbly and barely blackened. Serve as a side on your holiday table or as a main with a simple salad alongside.
Sour Cream and Onion Mashed Potatoes
Double the potatoes, double the fun: Creamy Yukon Gold potatoes are studded with tender bites of skin-on red bliss potatoes in this texture lovers’ mash. The tanginess of sour cream coupled with the grassy bite of scallions keeps things light and fresh, making this an ideal side for richer dishes, like fried chicken and steak (and also welcome at any sweltering summer dinner).
Scalloped Potatoes With Horseradish
Scalloped potatoes are a tried-and-true side dish. There’s no reason to reinvent a classic, but adding a kick, a rather strong kick, can be a fun twist. The piquant horseradish in this recipe does exactly that. It cuts through the double richness of the cream and cheese and makes you crave another serving. Swapping a single variety of potato for three — purple, sweet and russet — adds more texture and flavor. Purple potatoes (see Tip) pop on the plate and offer that earthy flavor but with a less starchy texture, and the sweet potatoes are meltingly tender. Give this festive, upgraded version of scalloped potatoes a try at your next gathering.
Ras el Hanout Roasted Vegetables
This flavorful dish makes a versatile side that can complement a variety of main courses. Infused with ras el hanout (see Tip), a warm and aromatic spice blend from North Africa, it’s ideal for sharing or preparing ahead of a busy week. Roasting the vegetables enhances their natural sweetness, creating a crispy exterior and a tender, melt-in-your-mouth interior. Cutting root vegetables into evenly sized pieces ensures they will cook at the same rate while maximizing surface area, allowing for enhanced flavor absorption and more caramelization. For carrots and parsnips, cut the thinner ends into chunks, then halve the thicker ends lengthwise before cutting into chunks.
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Sweet Potato Cheesecake
A huge slab of cheesecake brimming with sweet potato flavor, drenched in caramel sauce. Just because you can.
Sweet Potato Pound Cake
Glazed with a kind of pecan-studded sauce, this sweet potato pound cake is the perfect marriage of two Southern staples. The cake is tender, buttery, warmly spiced and loaded with fall flavor from canned sweet potatoes, but you could also put your Thanksgiving leftovers to use here and use mashed candied yams or sweet potatoes. They’ll lend every bite richness and gentle sweetness.
Butternut Squash Sambar
Loaded with a rainbow of vegetables and protein-packed toor dal (split pigeon peas), sambar is a comforting South Indian stew that’s tangy with tamarind and typically served for breakfast topped with a spicy, crunchy tadka (spiced ghee or oil). Sambar powder, the namesake of the dish, is a mix of fragrant spices like coriander and cumin, and pulses such as roasted chana dal and urad dal. Toast your spices and grind them for a fragrant and fresh homemade sambar powder. You can also use the jarred spice mix available at Indian markets. In addition to sunny butternut squash and the other suggested vegetables, feel free to swap in or add others like green beans or eggplant. Serve sambar with idli and coconut chutney; dosas; or rice.
Sausage and Peppers Frittata
This is a quick breakfast twist on the classic Italian-American sausage, peppers and onions sandwich. Here, the sausage, peppers and onions are joined by potatoes and sautéed up in a skillet. The sausage is crispy, the peppers and onions are spicy and sweet, and the potatoes are soft and pillowy. Dried fennel seeds join the party, adding depth of flavor as they heat up in the pan. (They are especially important if you leave the sausage out altogether for a vegetarian option). Finally, just the right amount of eggs beaten with Parmesan turn the classic sandwich into a simple yet hearty frittata that is a crowd pleaser for all ages.
Herby Mashed Potatoes With Labneh
What sets these easy, zingy mashed potatoes apart is a simple garlic-infused cream and a big dollop of labneh. By crushing the garlic and gently steeping it in the cream, you achieve a deep, rich garlic flavor, without the harshness of biting into raw garlic. The labneh adds another layer of creaminess to the potatoes while also adding a delightful tang. If you can’t find labneh, sour cream is a great substitute and will provide a similarly rich sharpness.
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Shepherd's Pie Baked Potatoes
Everything you love about the classic British dish, but stuffed into a baked potato.
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Roasted Sweet Potato Soup
This simple soup is made with roasted sweet potatoes, a splash of orange juice, and topped with crushed pistachios, olive oil, mint, scallions, and orange zest.
Friday Couscous
In Morocco, couscous is traditionally served on Fridays, a holy day in Islam for prayer, community gatherings and family meals. Known as Friday couscous, this custom is deeply rooted in the country's cultural and religious traditions. Couscous refers to the entire dish — the couscous granules called smida which translates to semolina, and the flavorful stew of vegetables and meat called marka. Traditionally, the couscous granules are steamed until light and fluffy in a couscoussière, while the marka is made with a variety of vegetables, meat and aromatic spices. For this quicker, vegetable-only version, the couscous is cooked according to package instructions for convenience. Ideal for busy weeknights or meal prep, by the time the vegetables are fully cooked, the broth, which is poured over the couscous to moisten it, becomes richly infused with the spices and deep, savory flavors of the vegetables. Any remaining broth is often served on the side to be enjoyed on its own or added to the dish.
Microwave Baked Potato
The key to making a perfect baked potato in the microwave is cooking it at half power. Because microwaves generate heat that penetrates foods from the outside in, they can overcook the exterior and undercook the interior of big, dense ingredients like potatoes. At 50-percent power, the machine cooks the spuds evenly all the way through. Even at that lower wattage, the potato will cook far more quickly than it would in an oven and is a great method for preparing just one serving.
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Loaded Baked Potato Soup
This silky-smooth soup is loaded with baked potato flavor.
Loaded Baked Sweet Potatoes
Any dish with an “assemble-your-own” component is sure to be a crowd-pleaser, and these loaded baked sweet potatoes are no exception. The usual suspects — sour cream, scallions and shredded cheese — are here, along with crispy, spice-roasted chickpeas, which add a satisfying crunch and enough protein to boost this recipe into the dinner category. The sweet potatoes and chickpeas roast on one pan, making this dish a breeze for weeknights. On that note, lining half the pan might seem fussy, but it’s worth the extra step — the chickpeas need contact with the hot pan to get nice and crisp, and the foil or parchment under the potatoes makes for easy cleanup.
Golden Potato and Greens Soup
This very creamy take on potato-leek soup didn’t set out to be vegan, it just happened along the way. The secret to its luxurious texture is not dairy but rather mashing the potatoes in the soup pot as they soften, which releases their thickening starches, no blender necessary. (That said, you can certainly add cream if desired.) Hearty greens like Swiss chard or kale make the soup more filling, and ground turmeric imparts a wonderful golden color. If you want to freeze some soup, simply leave out the greens and add them when it’s time to reheat.
Potato Pete’s Potato Scones
These scones are surprisingly decadent for a recipe devised in wartime Britain as a way to stretch rations of flour and butter. As adapted by the historian Eleanor Barnett from a 1940s pamphlet produced and published by the Ministry of Food, it uses up leftover mashed potatoes and lets you get by with about half the amounts of flour and butter that a typical scone recipe might require. There’s less of a rise, since potatoes lack gluten and thus can’t create the long, elastic strands of protein that trap air and bring buoyancy. But the extra starch gives the scones softness and a delightfully tender crumb. Out of a limited batch of ingredients, you 12 scones, enough to create 6 scone sandwiches with your choice of filling: a sweet slather of cocoa powder, sugar, butter and a dash of milk, evoking cake frosting, or a quick savory slaw of shredded cabbage and carrots, livened up by onion chutney.
Spiced Vegetable Medley With Almonds and Raisins
This delightful Moroccan dish, often served on Rosh Hashana, incorporates an abundance of traditional harvest foods and is warm with spices (cinnamon, cardamom and coriander). This version is served in Marina Pinto Kaufman's family, from Tangiers and Tetouen as well as Martha’s Vineyard, where she now lives. Traditionally served with chicken couscous, it is somewhat like the Moroccan version of tsimmes, an Eastern European dish incorporating both carrots and sweet potatoes. In Ms. Kaufman's recipe, the vegetables are scooped into long piles, giving children — often picky when it comes to such delicacies — the choice of what they like, while adults can stir them all together to enjoy the spices and the caramelized onions. Great for entertaining, this dish can be prepared the day before serving, so all you have to do is heat it, but you can roll straight through the recipe, enjoying it the day you prepare it, with wonderful results.
Cod, Celery and Potato Stew With Coconut and Herbs
Celery is one of those vegetables that has a lot of unrealized potential. It is usually served raw to accentuate its crunch, or used as a flavor base in stocks then plucked out and discarded. But braising celery, as this recipe does, awakens another texture, creating a silkiness that is often overlooked but deserves to be prized. Celery’s fibers — which go from stringy to silky when simmered — are also great for absorbing flavor. Here, the celery slowly tenderizes in the flavorful broth, absorbs the briny richness of clam juice and coconut milk and turns positively lush. Since the celery is the star of the show, you can swap out the cod for shrimp or tofu.
Chermoula Potato and Fish Stew
This dish features tender potatoes and flaky fish fillets simmered in Moroccan chermoula, a fragrant marinade bursting with fresh parsley, cilantro, lemon and garlic, and complemented by warm spices. In Moroccan cuisine, chermoula is used to marinate meat and fish before grilling; it can be also served as a sauce drizzled over vegetables or any number of cooked dishes. Here, the chermoula and potatoes are cooked first, creating a flavorful base for the fish, resulting in a satisfying one-pan meal. The optional harissa oil comes together in no time and is highly recommended if you like heat and crave complexity. To make the chermoula, this recipe calls for finely chopped herbs, but feel free to pulse the herbs and garlic in a food processor, if you prefer.
Chłodnik Litewski (Chilled Beet Soup)
An ideal dish for peak summer, when hot meals seem unthinkable yet fresh produce is bountiful, chłodnik litewski is perhaps the best-known of the Polish chłodniki (chilled soups). Chłodnik litewski translates to Lithuanian cold soup, and reflects a time when Poland and Lithuania were under the rule of the same dynasty starting in the late 14th century, a period in which Polish cooking was influenced by Lithuanian cuisine and vice versa. It’s certainly the most eye-catching, with a lovely magenta hue that emerges when the roasted beets meet the kefir and sour cream to form the soup’s tangy base. It combines both cooked and raw ingredients — you’ll need to roast some beets and boil some potatoes and eggs — and is best prepared in advance, ready for easy assembly. (For the most vibrant pink color, be sure to refrigerate the soup overnight, as the color deepens with time.) Beets and their greens lend an earthy note, and fresh cucumbers and radishes provide a satisfying crunch. A tangle of fresh herbs and vegetables and a soft-boiled egg on top complete the dish.
Maryland Crab Soup
While the exact origins of Maryland crab soup are unknown, the recipe is rooted in folk tradition, likely learned from Indigenous people, and changed over time depending on what was available and in season. You’ll find different recipes on menus in restaurants and homes throughout the Chesapeake Bay area, but you can usually assume the tomato-based soup is likely to contain corn, beans, peas and tomatoes. Seek out Maryland blue crab meat, prized for its sweetness thanks to the time the crustacean spends swimming in the brackish waters of the bay. While stock always adds a more robust flavor to soups, water will work fine as well for this hearty, vegetable-heavy recipe.