Potatoes
1358 recipes found
Potato and Collard Green Hash
Potatoes and greens are a classic, rustic combination, and a very comforting one. The greens are blanched, and then cooked with onion and garlic. After a while, cooked potatoes are added and crushed into the greens. The dish isn’t like mashed potatoes, more like a hash. Serve it as a side dish with fish or chicken, or with other vegetable dishes.
Frittata with Peppers and Potatoes
Gratin Of Fennel And Potatoes
Gilbert Le Coze's Bouillabaisse
“Bouillabaisse is a dish to make for four or six people at home,” said Gilbert Le Coze, the chef and co-owner of Le Bernardin. “To do a bouillabaisse properly you have to remove each kind of fish as it is cooked.”
Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel
Buttered New Potatoes With Fennel
Dilled Potato Crab Cakes
Smashed Red Potatoes With Cabbage
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.
Potato-And-Shrimp Salad With Peas And Basil Oil
Potato Cake With Olives And Capers
Rosemary-Roasted Potatoes
Steamed Parsleyed Potatoes With Cucumbers
Nancy Linehan's Seafood Chowder
Ruby Davis's Collard Greens
Puffed Potatoes With Cheese
Potatoes Braised In Aromatic Broth
Spiced Roast Pork With Warm Potato-Bacon Salad and Wilted Chicory
Dilled Potatoes
Pastrami Hash With Confit Potatoes, Parsley and Shallots
A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already cooked, it’s perfect for leftovers and friendly for home cooks. (So feel free to try the recipe with roast beef instead of the pastrami, or even leftover pork and chicken.) Here, in classic form, the dish also includes potatoes for starch and onions for sweetness. A couple of lightly fried eggs on top will provide a sauce that brings all the flavors together.
Beet and Potato Salad With Caviar
Piquillo Peppers Stuffed With Brandade
Ragout de Pommes de Terre et Carottes (Ragout of potatoes and carrots)
Nava Atlas’s Spinach, Leek and Potato Matzo Gratin
This closely resembles the layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. Consisting of layered matzos and vegetables, these make great main dishes for the vegans at the Passover table, and a nice side for everyone else.