Potatoes

1358 recipes found

Gumbo Z’Herbes With Crab and Prawns
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Gumbo Z’Herbes With Crab and Prawns

The chef Tanya Holland’s mother grew up in Shreveport, La., and made a version of gumbo that features lots of hearty greens, so Ms. Holland came up with this version for her newest cookbook, “Tanya Holland’s California Soul: Recipes From a Culinary Journey West” (Ten Speed Press, 2022). It’s a blend of her mother’s recipe and a bit of inspiration from the famous Creole chef Leah Chase. Here, the sauce is a vibrant green thanks to a purée of spinach and kale, giving it an earthy lightness and California flavor that perfectly complements fresh seafood. If you can’t find Dungeness crab, use blue crab or Jonah crab in its place.

50m4 to 6 servings
Hasselback Potatoes With Garlic-Paprika Oil
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Hasselback Potatoes With Garlic-Paprika Oil

There may never be a better book title than “Aristocrat in Burlap,” a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable help from Native Americans) to the brown-skinned Burbanks that built today’s $2.7 billion industry. The large size of Idaho potatoes — often 3 to 4 pounds each in the 19th century, nourished by volcanic soil and Snake River water — is the source of the mystique. The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else. In the original, the potato is wrapped in bacon, but you can get good smoky flavor and a gorgeous ruddy color by using smoked paprika.

1h 15m8 to 16 servings
Tartiflette
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Tartiflette

This Alpine potato and bacon casserole bakes up golden and gloriously gooey thanks to the slices of soft, pungent rind cheese nestled on top. More traditional recipes call for boiling the potatoes separately in one pot, browning the onion and bacon in a skillet, and then combining everything into a casserole dish for baking. This streamlined version accomplishes it all in one large sauté pan. Serve this with a leafy salad of peppery, bitter greens to cut the richness.

1h 20m6 servings
Roast Chicken With Green Garlic, Herbs and Potatoes
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Roast Chicken With Green Garlic, Herbs and Potatoes

Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering. After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of scallion and garlic chives will make for a reasonable substitute. Roasting the potatoes under the chicken means they catch the infused drippings, ensuring big flavor in this simple yet complete dinner.

3h4 to 6 servings
Bullinada (Catalan Fish Stew With Aioli)
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Bullinada (Catalan Fish Stew With Aioli)

Bullinada is a creamy Catalonian seafood stew infused with saffron and garlicky mayonnaise, and brimming with potatoes. This version, made entirely from fish fillets rather than a combination of fish and seafood, is adapted from the cookbook “Claudia Roden’s Mediterranean.” Ms. Roden writes that “it has a mysterious, delicate flavor and beautiful warm color,” and that you can make it mostly in advance. Just add the fish a few minutes before serving so you can be sure it won’t overcook.

1h6 servings
Lemony Roasted Chicken Wings
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Lemony Roasted Chicken Wings

These meaty out-of-the-ordinary roasted wings are infused with lots of lemon, garlic and rosemary, then roasted on a bed of fingerling potatoes. Use a large roasting pan that's at least 3 inches deep, or a big earthenware gratin dish, or a couple of Pyrex lasagna pans side by side. The lemony chicken and potatoes are delicious hot and crisp, but just as good at cool room temperature.

1h 30m6 to 8 servings
Sosis Bandari (Spicy Sausages and Onion)
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Sosis Bandari (Spicy Sausages and Onion)

Sosis bandari means “port sausage” and refers to the ports in the south of Iran, home of this delicious street food. The classic preparation combines fragrant sausages and onion cooked in a rich tomato sauce with a couple of key spices, including some type of heat. You can use any dried or fresh chile that you have on hand. This recipe calls for beef hot dogs, or franks, which are a suitable substitute for the fragrant sosis, the sausages traditionally used in this sandwich. Other versions, like this one, include creamy potatoes and green bell pepper to add bulk and to flavor the spicy and savory sausages. Serve sosis bandari as a sandwich filling on a French bun or similar type of sandwich bread, or eat it straight from the pan with bread on the side for scooping. Either way, you’ll want plenty of napkins and something cold to wash it all down.

30m6 servings
Spicy Saltfish Cakes
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Spicy Saltfish Cakes

1h 45m30 to 32 saltfish cakes
Sweet Potato Hash With Bacon and Melted Onions
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Sweet Potato Hash With Bacon and Melted Onions

In his home-cooking book “Ad Hoc at Home,” the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy. His meat of choice is bacon, a nice shortcut for home cooks who may not have a haunch of beef around. This is an adaptation of his recipe. True to Keller form, this is not a weekday breakfast dish (it will take you a good 20 minutes to cook down the onions, and you'll dirty a few pots), but it is well worth an hour or so of your Sunday morning.

1h6 to 8 servings
Crispy Hash Browns
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Crispy Hash Browns

Grated Parmesan and whipped crème fraîche enrich the flavor profile of these rich, golden hash browns. Packing the patties tightly and allowing the starch and cheese to bind the shredded potatoes achieves a crisp outer layer. Although the patties may seem somewhat loose before cooking, they’ll fuse together in the hot oil, forming a formidable crust. Make sure not to disturb the patties: Let them fry until perfectly golden before flipping. Prepare these hash browns for a weekend brunch, or as a perfect side to accompany meat, poultry or salad.

30m4 servings
Garlic-Parsley Potato Cakes
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Garlic-Parsley Potato Cakes

These crisp and savory cakes, a longtime specialty of the Manhattan restaurant called Home, are best described as homemade Tater Tots in patty form. They are a nice change from mashed potatoes at Thanksgiving or Christmas (or any) dinner, make ideal carriers for fried or poached eggs at brunch, and can even double as latkes for Hanukkah. The power of the garlic is tamed in one easy step — by boiling it in the same water as the potatoes.

1h8 servings (can be doubled)
Pierogi Ruskie (Potato and Cheese Pierogi)
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Pierogi Ruskie (Potato and Cheese Pierogi)

Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you’d be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.

1h 30m24 to 30 pierogi
Potato-and-Radicchio Tart
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Potato-and-Radicchio Tart

This recipe for a satisfying savory tart is adapted from the pastry chef Natasha Pickowicz, who makes endless variations on the dish, building it in up in thoughtful layers. You can play with the format, too, swapping out the ingredients based on what you have on hand. Start with a cold pâte brisée, then go from there: Spread a fine layer of cheese such as ricotta or mascarpone, then season it with lemon zest, salt and pepper. Now move onto a denser layer of cooked vegetables, such as cauliflower, potato, leek or squash, lightly seasoned with olive oil, salt and pepper. Fill the gaps in the vegetables with pieces of cheese. When the tart comes out of the oven, consider a topping of herbs, lightly dressed salad leaves or even a couple of fried eggs.

3h 30m1 10-inch tart.
‘Bouillabaisse’ of Fresh Peas With Poached Eggs
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‘Bouillabaisse’ of Fresh Peas With Poached Eggs

In the Provence region of France, it is a peasant tradition to make “poor man’s bouillabaisse” with vegetables. For this soup, only fresh peas will work — don’t try it with frozen.

45mServes four to five
Smashed Potatoes With Eggs and Rosemary Vinaigrette
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Smashed Potatoes With Eggs and Rosemary Vinaigrette

Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.

40m2 servings
Blanquette of Scallops
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Blanquette of Scallops

Spring for me means discarding dark sauces and turning toward ingredients that are light and green. Here I’m inspired by the French blanquette, a stew, usually veal, in a creamy white sauce. I replaced the veal with plump sea scallops and brightened the whole thing with verdant, seasonal asparagus. Traditionally a blanquette is thickened with egg yolks and has pearl onions and often button mushrooms in the mix. The onion is in my version, but minced. I also omitted the mushrooms and used new potatoes that, unlike the mushrooms, help thicken a sauce made without the egg yolks. The result is a dish that’s fancy enough for guests yet easy enough for a weeknight.

45m4 servings
Smashed Potatoes With Thai-Style Chile and Herb Sauce
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Smashed Potatoes With Thai-Style Chile and Herb Sauce

This recipe is inspired by suea rong hai, or “crying tiger,” a Thai dish of grilled beef served with a fiery sauce of crushed Thai chile, fish sauce, lime juice, toasted rice powder and cilantro. Here, the bright and punchy sauce is the perfect foil to crispy roasted potatoes, but it would be just as welcome spooned over fried brussels sprouts, sautéed shrimp or grilled steak. Finally, while the sauce in this recipe is equal parts acidic and spicy, feel free to add more chile — including the seeds and ribs — to take the heat up a notch.

1h 15m4 to 6 servings
Bratwurst With Sauerkraut and Potatoes
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Bratwurst With Sauerkraut and Potatoes

1h4 servings
Sausages With Potatoes and Red Cabbage
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Sausages With Potatoes and Red Cabbage

A full meal baked in one pan, this easy weeknight dish yields tender, sweet red cabbage and crisp, golden potatoes seasoned with whole caraway and coriander and topped with meaty sausages. You can make this with any kind of sausage: whether spicy turkey, chicken and mushroom, classic pork bratwurst, chorizo or hot Italian links. A metal pan will give you slightly better browning on the potatoes, but use what you’ve got.

1h 15m4 to 6 servings
Cinnamon Roasted Potatoes
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Cinnamon Roasted Potatoes

A cinnamon stick broken into pieces gives these potatoes a bit of Middle Eastern flavor. Roasting them first at 325 degrees, and then turning the heat up to 450, gives them a perfect crispness.

1h 30m4 servings
Boiled Potatoes With Dill
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Boiled Potatoes With Dill

20m4 servings
Green Mashed Potatoes
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Green Mashed Potatoes

These addictive mashed potatoes are equal parts potatoes and greens, lending texture and fresh flavor to the classic side dish. The amount of oil here is significant, but we all know that what makes mashed potatoes really good is fat. Use the best olive oil you have. (For everything you need to know to make perfect potatoes, visit our potato guide.)

45m4 servings
Potato Gratin
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Potato Gratin

1h 40m6 servings
Boiled Red-Skinned Potatoes With Parsley
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Boiled Red-Skinned Potatoes With Parsley

30m4 servings