Potatoes
1358 recipes found
Niall's Roasted Potatoes
Hete Bliksem
Phillip Kirschen-Clark, the chef at Vandaag, brings a firm understanding of the intersection between sweet and savory to this side dish to lunchtime sandwiches and evening hen. “Hot lightning” is how the words translate from the Dutch: little fried fingerling potatoes combined with smoked bacon and a tiny dice of tart apples, all of it glossed in stroop, a velvety syrup made of sugar, butter, cream and molasses, then flavored with juniper, nutmeg, mace and cinnamon.
Brandade Potato Latkes
Whelk Chowder
Coconut-Sweet Potato Pie With Spiced Crust
Sweet Potato and Green Bean Salad
Striped Bass With Potatoes and Olives
From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed of thinly sliced Yukon Golds, allowing the juices to soak into the potatoes, permeating them with flavor. A mandoline is useful for slicing the potatoes (watch those fingers!), or the slicing disc on your food processor. If you don't have either of those, a sharp knife will do nicely.
Sweet Potato and Toasted Pecan Grilled Cheese
Because sweet potatoes are a staple of most Thanksgiving tables, Chef Mauro felt it was important to make them part of a leftover sandwich. The combination of melted cheese, toasted pecans and mashed sweet potatoes creates a gooey treat that will quickly become a favorite holiday tradition.
Shrimp With Coriander And Mustard Seeds and Sweet-Potato Hash
Potato Bread
Is this potato bread from Copenhagen time-consuming? Yes, but unattended for the most part. There are a few unusual aspects to this recipe that produces a batch of warm, buttery, flaky little breads. With the yogurt and slow-rising, they deliver a pleasing touch of sourness. And the way the dough is shaped, by making many folds, gives the breads an inviting flakiness. Though baking rounds is what the chef suggests, I also prepared it by forming about 15 small balls of dough, placing them next to one another in a buttered layer-cake pan and baking them until golden, without grilling first, to turn them into a batch of Parker House rolls.
Sorghum Sweet Potatoes
The chile in this dish balances the sweetness of the potatoes, and the butter makes everything richer and more opulent. The chef Hugh Acheson said, “I left off the little marshmallows because I think we need to evolve…and my dentist friends would get mad at me.” You can garnish sweet potatoes with a variety of things from cooked apples, to more cooked chiles, to hazelnuts or even a dollop of yogurt.
Oven-Baked Porcini On a Bed of Potatoes
Scotian Lobster Chowder
Puree of Shell Beans and Potato
This puree of fresh shell beans and potato is inspired by a signature dish from Apulia, in southern Italy, that's made with dried, split fava beans and potato. The dish is traditionally served with cooked greens, but you can also offer it as a side dish or as an appetizer with bread. Use any type of bean for this. If you use scarlet runners, the puree will have a purple hue. In any event, it is best to serve the puree warm.
Chunky Vegetable Soup
Potato And Smoked Mackerel Salad With Creamy Mayonnaise
Potato-Leek Filling With Canadian Bacon
Saffron Lobster Salad
Red-Skinned Potatoes Sauteed With Fresh Thyme
Red Potato Salad With Mustard And Bacon
Game Hens With Onions and Potatoes
Salade Liegeoise
Potato-Watercress Soup With Pesto