Potatoes
1358 recipes found
Summer Fish Tea
Fish tea is an endlessly flexible soup recipe found across the Caribbean, consisting of fish, starchy vegetables like pumpkin and yellow yam, and seasonings, which can all vary depending on the cook. Some prepare it with a helpful packet labeled "fish tea flavored soup mix," while others prefer making it from scratch with fresh fish heads. This weeknight version lands somewhere in the middle, showcasing tender-crisp summer vegetables like corn and green beans in a delicate broth scented with ginger, allspice and juicy hunks of snapper. If Scotch bonnet chiles are unavailable, habanero will work. Making a small puncture in the whole pepper will allow some heat to permeate the broth, but not an overwhelming amount. For a spicier soup, make a larger incision. To make this soup preparation even faster, you can cut the vegetables for the soup while the broth simmers.
Pakora
Crunchy, savory and well-seasoned with cumin, turmeric and chiles, fried vegetable pakora are a popular South Asian street food and snack. Pakoras are a perfect opportunity to use up just about any vegetables you have on hand. This version uses thinly sliced onion, potatoes and carrots, which get extracrispy when fried. Broccoli, cauliflower, sweet potato, peppers or cabbage also work well; and you can also grate or chop the vegetables rather than slicing them, if preferred. The thick, sticky batter is prepared with nutty gram or chickpea flour, but rice flour can also be used, just be sure to add the water judiciously. Pakora are best served right away, but they can also be stored in a closed container in the fridge and reheated in a hot oven for a couple of minutes. Serve pakora with mint chutney for dipping, and chai to drink alongside.
Paprika Chicken and Potatoes
This cheery, sheet pan chicken twist is inspired by patatas bravas. Here, mayonnaise and smoked paprika coat boneless chicken thighs, which cook on a layer of thinly sliced potatoes. They’re served with a paprika-tinted, lime-scented mayonnaise dip for a tangy, acidic touch — but you could also sprinkle the mixture with crumbly cheese like feta or queso fresco to try out other routes to richness. If you don’t think your knife skills are up to slicing the potatoes thinly, you can make fast work of the task with a mandolin, or cook thicker slices for 5 to 10 minutes first before layering the chicken on top.
Aloo Gosht (Spicy Beef and Potato Stew)
Typically cooked on the stove with bone-in goat pieces, this version of a traditional Punjabi meat and potato stew exchanges simmering for the French technique of braising, and swaps goat for boneless beef — the meat is browned first and then finished in the oven submerged in liquid. Beef broth or water do the trick here. Tomatoes provide acidity. The use of whole spices like peppercorn and clove along with chile powder and garam masala, used twice at different points in the cooking process, contribute to the deliciously layered dish. Braising lends more control, ensuring the meat is tender, and potatoes provide quiet moments of relief in an otherwise fiery combination of flavors. Though it takes some time, the steps are simple and the resulting complexly spiced and rich, lip-smacking stew is worth the effort.
Cheesy Potato Breakfast Tacos
Inspired by Mexican guisados, when proteins are sautéed in a sofrito of tomato and chiles, these cheesy breakfast tacos showcase Mexican home cooking at its best. Potatoes, poblanos and onions are cooked simply with a grated tomato that caramelizes as it cooks down, giving an earthiness that combines with the smokiness of the poblano for an umami-packed medley. Mixed into scrambled eggs, topped with cheese and served family-style in a skillet alongside fresh corn or flour tortillas, this is a hearty, crowd-pleasing, vegetarian breakfast (or breakfast for dinner!) that’s endlessly satisfying.
Buttermilk Potato Salad With Preserved Lemon
Preserved lemons are lemons that have been packed in salt and spices and allowed to ferment in their own juices. The resulting fruit softens and becomes even tangier with a satisfying salty pucker. You can rinse them before chopping and adding them to soups, stews and dressings, or you can use them as is. Here they add an unexpected zing to a simple buttermilk-based potato salad. Look for them in the international aisle at the supermarket or make your own.
Summer Chowder With Cod and Clams
Based on East Coast white chowder, made with milk and potatoes, but more of a dinner stew than a soup. Lemon zest and slivers of serrano chile add spark to the mild creamy base. Prepare the chowder up to two hours in advance and reheat it gently just before serving, to avoid any last-minute rushing.
Honey Mustard Potato Salad
There exist entire worlds between a good potato salad and a bad one. The good ones have good potatoes that have been prioritized and not just boiled to death: perfectly steamed, not too wet on the inside or outside. This clever, lazy method — boiling the potatoes for half their cook time, draining them, then using the residual heat of the pot to steam the spuds until tender, like one does with, say, sushi rice — ensures perfectly creamy, pillowy potatoes, whose fluffy edges are excellent at soaking up a curried dressing, dyed golden with mustard, lightly inspired by those delicious honey-mustard pretzel pieces from the snack aisle. If your curry powder isn’t hot enough for you, then add a dash of cayenne pepper or your favorite fresh chile, finely chopped. Some like it sweet; if that’s you, add a pinch of sugar or another dribble of honey; taste and adjust as you go.
Aloo Tikki (Potato Cutlets)
Aloo tikki, or potato cutlets, are a popular South Asian street food perhaps due to the ease with which they travel and their versatility: They can be eaten as a quick, compact snack and also lend themselves to being slathered in chutney and wrapped up in naan for a full meal. The hearty, heavily spiced and textured tikki is commonly found on tea trolleys as well as at mealtimes in homes. They may be served as an appetizer, a side to many main courses or as the meal itself. Typically fried in a small amount of oil, this version calls for baking the cutlets to minimize mess and to efficiently entertain a large party or household. Make the potato mix a few days ahead, or freeze the cutlets for up to 3 months — perfect for spontaneous hosting.
Caldo de Res
This simple beef soup, a classic dish found in Mexican cuisine, utilizes time to build a savory stock and is packed with a hearty, tender medley of vegetables. Variations flavor the broth with either stewed tomatoes, chopped roma tomatoes or Spanish-style tomato sauce. The most consistent ingredient across the board is bone-in beef shank. Located in the leg of the cow, it’s naturally a tougher cut of meat, but when simmered in savory broth for a few hours, it becomes spoon-tender and juicy. The marrow in the bones also contributes to the silky broth, so don’t settle for boneless shank. You can also save the tender marrow and use it as a spread for tacos. Limes and cilantro add acidity and a brightness to the soup that makes it difficult to stop at one serving. Cool completely before storing in the fridge (it’ll keep for up to 4 days) or freeze for up to a month in an airtight container. The soup will thicken and solidify a bit overnight, so add about one cup of water when reheating and adjust the seasoning as needed.
Creamy Miso Ramen With Shrimp
Creamy but light, this shrimp chowder-inspired ramen combines briny clam broth and heavy cream with caramelized miso to create a rich, savory broth in record time. The noodle soup brims with radishes and snap peas alongside baby potatoes for a bountiful spring veggie twist. A good dose of freshly grated ginger adds nice spice and brightness, while thinly sliced snap peas are stirred in at the end for crisp, crunchy bites.
Poutine
Composed of freshly made French fries bathed in a rich, brown gravy and dotted with squeaky pieces of fresh cheese, poutine is a Canadian specialty with small town roots. Several restaurants claim to have invented the dish in rural Quebec, an area known for cheesemaking, either in the late 1950s or early ’60s. (In one story former restaurateur Fernand Lachance replied, “Ça va te faire une maudite poutine!”, slang for “That will make a damned mess!”, to a customer who requested cheese curds on fries. Another story links poutine to restaurant owner Jean-Paul Roy, who noticed customers were adding the curds, sold separately at his drive-in, to their fries.) Poutine has expanded beyond its rural beginning, and can be found topped with everything from bacon to duck confit. Here, the fries are made fresh (highly recommended), but frozen packaged fries can be used in a pinch. Layer poutine a bit like you would nachos, except start with cheese on the bottom of the dish, followed by the fries, more cheese and, finally, the gravy.
Sheet-Pan Roasted Salmon With Pea Pesto
Peas, one of the highlights of spring produce, make for a delightfully sweet and bright pesto. Lemon juice, garlic, basil and almonds join the peas as they are blitzed with olive oil, creating a creamy pesto paste. Fresh peas can be used, but frozen peas work especially well, so use what's left in that bag in the back of your freezer. Feel free to swap the almonds for a different nut or the basil for different herbs, and add grated Parmesan if you like. Pea pesto is particularly delicious drizzled on this simple, easy meal of roasted salmon and potatoes, which cooks in the oven while you make the pesto. Feel free to use any extra pea pesto on, well, everything.
French Potato Salad
In this straightforward, old-fashioned French potato salad with chives and tarragon, medium waxy potatoes are boiled and peeled while still warm, so they best absorb the flavors. They’re then thickly sliced and splashed with an easy vinaigrette. A generous dribble of fruity extra-virgin olive oil is customary – don’t skimp on it.
Shrimp and Corn Chowder
Creamy and a little sweet with a hint of salty smoke from bacon, this classic chowder makes use of canned corn for its tenderness and ease, but you could go all in with fresh corn. If you have the time, buy shell-on shrimp and save the shells to enhance boxed stock. Even a quick simmer of five minutes will give the finished chowder more flavor. Using medium or large shrimp instead of jumbo cuts down on cooking time—plus there will be more to enjoy, especially for leftovers.
Bhaji Sliders
These spicy, hearty sandwiches are a simplified, quick take on pav bhaji, a popular Mumbai street food that is a celebration of humble vegetables — pav means bread in Hindi and bhaji means vegetables. Potatoes and cauliflower make the backbone of this hefty, generously spiced vegetarian main. Peas balance with sweetness. And although 4 tablespoons may seem like a lot of butter, in the end it’s vital to the characteristic texture of the dish: rich, glorious sloppiness. Served on a mini bun, the basic ingredients rise to the occasion and make for a fun and satisfying, albeit messy, slider.
Aloo Chicken
This version of a traditional Punjabi chicken and potato stew uses some shortcuts — boneless chicken and chicken stock instead of whole chicken thighs, and cashew butter in place of ground cashews — to produce a quick, one-pot meal with complex flavors. The quality of the stock heavily influences the end result, so reach for the best. Onion, ginger, garlic, chile powder and garam masala layer on sweetness and heat while cashew butter adds a rich nuttiness. Serve with lemon wedges for a final hit of brightness.
Gulyásleves (Beef and Potato Soup With Paprika)
Soups and stews are the stalwart of Hungarian cuisine, and none is more famous than gulyásleves, or goulash, a shepherd's soup of beef, peppers, vegetables and loads of paprika. Long beloved by Hungarians, a once nomadic culture, because meat could be dried, transported, then rehydrated in soup over an open fire in a bogrács, or giant kettle. Unlike American goulash, traditional gulyásleves is more soup than stew with a deeply burnished orange broth that is its hallmark. Use the freshest paprika you can get your hands on, and blend both sweet and smoked paprika for depth and richness. (If you like heat, you can also add 1 teaspoon of hot paprika.) Caraway seed, while nearly undetectable in the finished dish, is also vital. Searing the beef chuck in larger pieces before cubing it is not traditional, but doing so, then finishing it in the oven, where temperatures remain constant while the meat and vegetables soften, yields deep flavor and particularly tender meat. Serve this classic with a dollop of sour cream and a sprinkling of fresh dill.
Hilib Suqaar (Beef and Vegetable Sauté)
A staple in Somali cuisine, this hearty beef and vegetable dish is found in restaurants and homes alike. Suqaar comes in several variations, all involving little pieces of meat. This recipe uses boneless beef stew meat, but there is also camel, lamb and chicken suqaar. While everyone has their own spin on suqaar, substituting in their favorite vegetables or additional spices of choice, the foundational ingredients are typically small cuts of meat, aromatic xawaash spice and vibrantly colored peppers. The peppers are the last ingredient added to the suqaar, so cook to your desired level of doneness. Hilib suqaar pairs well with a flatbread like muufo, or spooned over plain white rice or Somali-style spiced rice. If you’d like some heat, make a little basbaas cagaar, a fiery green hot sauce that can be served on the side.
Jerk Chicken Pot Pie
If you are a fan of jerk chicken and pot pie, this recipe is for you. It uses leftover cooked chicken – store-bought rotisserie works great – for ease, and root vegetables for heft, while a spicy jerk coconut sauce lends that essential pot-pie creaminess. It’s then topped with a buttery dough infused with turmeric and Jamaican curry powder, reminiscent of a patty crust, that is perfect for breaking into the hearty stew beneath – an ultimate comfort food.
Jocón (Chicken and Tomatillo Stew)
Jocón — whose name comes from jok’, meaning to grind or mash in Mayan K’iche’ — is a fresh chicken and tomatillo stew that is popular throughout Guatemala. The stew stems from Maya culture but some of its ingredients today, like sesame seeds and chicken, were likely introduced by Spanish colonizers. Some Maya groups also made theirs more spicy, or with red tomatoes rather than tomatillos, depending on in which part of the country they lived. This bright recipe is from Jorge Cárdenas, an owner of Ix Restaurant in Brooklyn, who was taught by his Maya grandmother to make it. This soup base is blended until creamy, but there can be some variety in texture, depending on how someone grinds the seed mixture and purées the soup itself. Though the tomatillos, peppers, onions and jalapeño are typically scorched on a comal or pan, this recipe makes the process easier by broiling them in a sheet pan.
Kotlet (Meat, Potato and Onion Patties)
Crisp on the outside and juicy in the middle, Iranian kotlets are made from mixing grated potatoes and onions with ground beef or lamb and spices, then forming them into patties before frying. Every Persian household has its own signature spice blend, or advieh, and it traditionally includes a variety of spices such as cumin, turmeric, cinnamon, cardamom, rose petals and cloves. Typically eaten for lunch or taken along on picnics, kotlets are great hot or at room temperature; they can be served right away with steamed basmati rice or saved for later, tucked into a sandwich with tomatoes, pickles and herbs.
Sweet Potato Shepherd’s Pie
This recipe is a playful twist on traditional shepherd’s pie, swapping in sweet potatoes for the mashed potatoes and a Moroccan-inspired filling for the usual carrots and peas. With warming spices such as cumin and smoked paprika, along with ground lamb, chickpeas, and dates, the filling is both savory and a little sweet, and the perfect partner for the mashed sweet potato topping. Because sweet potatoes contain more water than Yukon Gold or russet potatoes, the topping will be softer here than in a traditional shepherd’s pie. It will firm up as it cools, but make sure to cook any excess moisture from the potatoes before mashing to ensure the mash is thick. If you have access to them, white or Japanese sweet potatoes tend to be drier and starchier than conventional “yams” and work particularly well here.
Spiced Chicken With Sweet Potatoes
This sheet-pan recipe cooks chicken thighs much like roast chicken, setting the thighs in the center of a pan to cook slowly, seasoning the surrounding vegetables with their drippings as they turn golden. The chicken thus cooks in the oven, undisturbed — ideal for multitasking needs and tired nights — until the skin is impossibly crisp. It’s not necessary to push the vegetables around halfway, as the exposed parts might look crisped, but inside they are soft and full of delicious flavor as they cook in a light, mustard-flavored broth that ensures sauciness. Substitute other hearty vegetables like potatoes, brussels sprouts or mix and match with what you have lingering in the fridge.