Potatoes
1358 recipes found
Carrot and Sweet Potato Soup With Mint or Tarragon
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber. If you’re looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.
Halibut Niçoise
What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured. Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade. If your cast-iron pan fits only two fillets comfortably, cook the fish in two batches to avoid overcrowding.
Farci du Grand Bornand
Pumpkin (or Sweet Potato) In Brown Sugar Syrup
Lamb With Whole Spices (Kharu Gos)
Whole Roasted New York Strip Loin
Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip — usually cut into steaks — also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.
Potato and Anchovy Salad
This potato salad takes its inspiration from a Swedish wintertime classic, Janssen's Temptation, a gratin of cream-swathed potatoes spiked with anchovies. You might think that 10 anchovy fillets strike too strident a note, but against the rich sharpness of the eggy sour cream dressing and the sweet salad potatoes, they just provide balance.
Potato Curry (Sukhe Aloo)
Georgia O'Keeffe's cookbook collection included volumes covering cuisines from around the world, and the artist kept a variety of spices on hand to cook from these books. "Indian Cooking" by Savitri Chowdhary, first published in England in 1954, was one of her favorites. This recipe for potato curry, bright gold with turmeric, is from that book. Ms. O'Keeffe grew potatoes in her garden in Abiquiu, N.M.
Smoky Sweet Potatoes With Eggs and Almonds
Slow-roasting sweet potatoes in coconut oil and spices gives them a rich flavor and delicately crisp texture on their exterior while they turn velvety within. Don’t be tempted to take them out of the oven early. As Steven D., a reader, wrote in the notes of the recipe upon which this one is based: “The potatoes are soft after a half hour or so, but then the crusts harden in the second half hour, giving them the delicious texture that makes the dish unique.” Adding fried eggs, a smoky yogurt sauce and crunchy almonds turns a sweet potato side dish into a satisfying, meatless meal. And if you don’t have coconut oil on hand, you can use olive or another cooking oil, though the potatoes won’t have the same texture.
Potato and Cheese Patties
Pakistani Potato Samosas
Samosas are popular snacks in Pakistan, India and elsewhere. The delicious fried parcels are often sold on the street, but the best ones are made at home. You can make the flavorful potato filling in advance if you wish. The highly seasoned potatoes can be served on their own as a side dish. Ajwain seed, a spice with a thyme-like flavor, is available from south Asian groceries or online spice merchants.
Roasted Potatoes With Anchovies and Tuna
In this pantry-friendly recipe, golden, crackling-skinned potatoes move from side dish to main course after being tossed with tuna, capers and a pungent sauce of anchovies melted in brown butter. It’s extremely adaptable. If you don’t have (or like) tuna, use chickpeas or white beans instead. Just don’t skimp on the onion, which adds a crisp sweetness to the potatoes. With their slightly thicker skins, fingerlings work especially well here, but use whatever you’ve got.
Potato ‘Salad’ and Tomatillo Tacos
The filling for these tacos can also stand alone as a potato salad, but it’s very nice and comforting inside a warm tortilla.
Squid, Tomato And Roasted Poblano Stew
Whole Roasted Squid With Tomatillo Salsa
Here’s a tasty room-temperature salad for lunch on a sunny fall day. You can roast the whole squid on a sheet pan in a hot oven, on the stovetop in a cast-iron pan or on a grill over coals. They cook quickly, and are done as soon as the tubes puff up and the tentacles are firm, which takes mere minutes. If you want them browned, leave them longer on the heat source, but they taste perfectly good if cooked pale.
Potato Soup With Indian Spices
This easy vegetarian soup is surprisingly full flavored. (To make it vegan, substitute cooking oil for the butter and ghee.) If you want it more stewlike, use less water; if you want it brothy, use more. It keeps well and actually tastes even better a day or two after it is made. I like to add a pinch of asafetida (also called hing), which can be found in specialty spice shops or Indian groceries and lends a heady aroma that is especially good with potato dishes. Don’t worry if you don’t have it on hand. More important are the sizzled cumin seeds, mustard seeds and garlic (the tarka) added when the soup is finished, which really give the soup its character. If you find the soup too thick upon reheating, just add a splash of water and adjust the salt as necessary.
Classic Masala Dosa
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.
Lentils, Potatoes and Peas in Indian-Style Tomato Sauce
Korean Braised Spare Ribs With Soy and Black Pepper
These St. Louis-style spareribs are braised until tender and lacquered in a savory Korean soy sauce glaze that’s spiked with fragrant garlic, ginger, scallions and lots of black pepper. There’s no marinating required and little hands-on work, but you will need to make sure the tough membrane on the back of each rack has been removed before cooking. (That task is easy: Set the ribs meat side down and find the thin, translucent skin that sits over the bones. Gently pull it up at one corner, inserting a sharp knife to loosen it at one end if necessary, then peel the membrane off in one piece.) The potatoes and carrots sit underneath the ribs and soak up the meaty drippings. The pork and vegetables all release flavorful juices as they roast, resulting in a rich, assertive pan sauce. A quick broil at the end achieves golden, crispy edges.
Roast Chicken Vermentino
This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren’t a necessity, but pick some up if you can. You’ll be glad you did. Pair this with a nice salad and the leftover wine for an excellent evening.
Tourtière
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey. But you could make it with leftover brisket, with venison, with smoked goose or ham. Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me. “I especially love a tourtière made by someone who can’t really cook.”
One-Pan, One-Pot Thanksgiving Dinner
Perfect for a small gathering, this streamlined Thanksgiving meal is cooked in one medium pot and on one sheet pan (and OK, yes, it also calls for an extra bowl). It has all the traditional flavors of the classic menu — juicy turkey, crisp-topped stuffing, cranberry sauce, gravy, roasted brussels sprouts and marshmallow-topped sweet potatoes — but with a fraction of work (and far fewer dishes).
New Potato Salad With Sun-Dried Tomatoes
Cantonese-Style Turkey
This turkey, inspired by the flavors of Cantonese cooking, is roasted beneath a rich glaze of fermented soybean paste, garlic, ginger, soy sauce and alliums galore, then served with roasted potatoes basted in the sauce and drippings of the bird. It came to The Times from Dr. Carolyn Ling, a physician in Carmel, Ind., whose grandfather came to the United States in the late 19th century from southern China and set up an import-export firm in Manhattan. Her grandfather, Dr. Ling told me, also had “interests in restaurants.” Those interests played a big role in the Ling family’s early Thanksgiving feasts: They ate takeout. Dr. Ling’s father loved those meals. When Dr. Ling was young, she said, her father urged her mother, a passionate home cook and reader of Gourmet, to emulate them in her holiday cooking at home in Forest Hills, Queens. The result is remarkably easy to prepare, phenomenally juicy, and rich, Dr. Ling said, “with the umami of soy and turkey fat.”