Potatoes
1358 recipes found
Crispy Smashed Sweet Potatoes
With charred skin and crispy bits, this irresistible side dish embodies the beloved dichotomy of smashed potatoes or tostones — soft inside and crunchy outside — but with the natural sweetness of the sweet potato. The key is to cut the sweet potatoes at just the right thickness — about ½ inch — so they can spread out when smashed. The optional step of sprinkling a thin layer of cheese on top before the final broil gives each piece a slight salty finish, with additional texture: Any bits that fall onto the pan become crisp and frico-like. A tangy, lime-mustard-yogurt dip or drizzle would also be welcomed.
Roasted Kale and Sweet Potatoes With Eggs
This sheet-pan meal of buttery sweet potatoes, kale chips, jammy eggs and toasted coconut feels like it comes together by magic simply by staggering the times the ingredients are layered onto the pan. Because thick slices of sweet potato take longer to cook through, they roast first, before the more delicate kale, eggs and coconut are added. The eggs cook in a nest of curly kale leaves that hold them in place. Drizzle everything with a creamy, punchy sauce like the one here, made from just peanut butter and harissa — or, use mint chutney, green goddess dressing or miso-sesame vinaigrette. Serve over grains, quinoa or couscous for a complete, satisfying meal.
Roasted Root Vegetables With Hot Honey
In this one-method-fits-all recipe, turn any combination of sturdy root vegetables into caramelized morsels. Whether you have carrots, beets, turnips, potatoes or sweet potatoes, rutabagas or any other root vegetables hibernating in your kitchen, cut them into pieces roughly the same size and cook them together on a sheet pan. Roasting on the oven’s bottom rack without stirring ensures one side will be golden brown without the interior drying out. You could stop after Step 1 and enjoy the vegetables’ inherent sweetness, or go on to Step 2 to toss them in a combination of butter, honey, lemon and crushed red pepper. The heat from the sheet pan will meld the ingredients into a spicy, tangy glaze for the vegetables. Enjoy with roast chicken, pork tenderloin, a hearty salad or a fried egg.
Seafood Boil
You don’t need to be at the beach to make this classic seaside dinner — an assortment of fresh seafood and a really big stock pot will get you there in an hour. Feel free to make this seafood boil your own by swapping in mussels for the clams, or lobster in place of the crab legs. With sausage, corn on the cob and steamed potatoes, this is a true one-pot meal. The flavorful cooking liquid turns into a buttery, lemony sauce that coats the seafood and vegetables. Cover your table with kraft paper and dump the seafood boil out, letting everyone dig in, or, for easier cleanup, serve the boil in a large shallow bowl, with small bowls of garlic butter on the side for dipping.
Sweet Potato-Tofu Stew
In this dish, based on the flavors of Japanese nimono, umami from soy sauce and shiitake mushrooms rounds out the gentle sweet potatoes, which fall apart and thicken the stew as they simmer. The tofu is added in two ways here. Some of it is marinated in the soy sauce and then stirred into the stew for a soft, pillowy texture. Then, the rest is fried until golden and spooned on top as a crisp garnish. You can also leave the tofu out altogether for a speedier but just as satisfying meal.
Sheet-Pan Coconut Shrimp and Sweet Potatoes
Cubes of sweet potatoes and plump pink shrimp — both coated in spicy ginger-spiked coconut milk — share a sheet pan in this easy, deeply flavored one-pan meal. The sweet potato is added to the pan first, and roasted until just tender. Then, shrimp is scattered on top, and the whole pan is run under the broiler. The brief, intense heat allows the shrimp to cook through but stay succulent and the coconut milk-bathed sweet potatoes to caramelize at their edges. Scallions, cilantro and lime juice add a jolt of brightness right at the end.
Pani Puri
For this variation of the popular South Asian snack, crisp store-bought shells known as puri (or golgappa) are filled with spiced potatoes and chickpeas, tamarind chutney and crunchy toppings, then drizzled with theeka pani, a bright green cilantro-mint water seasoned with ginger, green chile, tamarind, chaat masala and black salt. Set out all the components for a fun, interactive experience, and encourage diners to eat a filled-to-the-brim pani puri in one glorious bite to experience the delightful mix of textures and flavors. You can find all of the ingredients at South Asian markets and online.
Horseradish Roasted Salmon With Mustard Potatoes
Slathered in a creamy horseradish mayonnaise, salmon fillet is a weeknight winner. (You can cook smaller fillets or one larger center-cut piece, whichever you prefer.) The key to moist, flavorful salmon is to roast it at a high temperature for a short length of time. Here it’s baked alongside tangy mustard potatoes, but asparagus, broccoli or even green beans would be nice, too. If using less hearty vegetables, just cut the initial bake time down to 5 to 10 minutes.
Massaman Curry
Thicker than other Thai curries, massaman curry is rich with coconut milk, peanuts and warm seasonings like red curry paste, cardamom, coriander, cumin and cinnamon — flavors that reflect the dish’s Central and South Asian influences. You can buy premade massaman curry paste at Thai markets and online, but it’s easy to make from scratch, starting with store-bought red curry paste and adding toasted and ground spices. (Don’t shake the can of coconut milk before opening, so you can use the thick cream on top to fry the curry paste.) This version calls for boneless chicken thighs, but feel free to substitute beef, shrimp or tofu as you wish. Finally, it’s important to make sure the flavors — salty (fish sauce), sweet (sugar) and sour (tamarind) — are balanced, so towards the end of cooking, taste and tweak as needed. Serve alongside a pile of fluffy jasmine rice.
Buttery Steak and Potatoes
In professional kitchens, a good line cook can insert a cake tester into a steak, feel it on their lips and know the doneness from its warmth — but this expertise takes time to master. The poke test, in which you compare the firmness of a steak to that of your clenched fist, doesn’t work consistently across various cuts and types of meat. How marbled your steak is, whether it’s conventionally raised, grass-fed or grain-finished, all affect the meat’s final texture. For a perfectly cooked steak every time, your best bet is to use a thermometer. A little bit of tech, combined with frequent flipping, a cast-iron skillet and a final butter baste, will guarantee a steak with a deep mahogany crust on the outside and evenly cooked, ideal doneness on the inside. While the steak rests, toss boiled potatoes in the brown butter drippings for a satisfying and simple side.
Kurikinton (Japanese Sweet Potatoes and Candied Chestnuts)
A staple of osechi ryori, a box filled with a variety of traditional Japanese New Year’s dishes, kurikinton is said to represent gold and bring good economic fortune. The chef Niki Nakayama likes to imbue the Japanese sweet potatoes with a golden hue by simmering them with gardenia pods. If those are not available, a pinch of saffron works too. Do not discard the syrup that the candied chestnuts sit in — it’s used to flavor the mash. The candied chestnuts are available in Japanese markets, particularly around the New Year, and the white sweet potatoes with red skin are available in most supermarkets.
Aloo Gobi
Wonderfully fragrant and loaded with flavor thanks to garam masala, coriander and ground cumin as well as the mild heat of Kashmiri red chiles, this South Asian potato and cauliflower curry can be served as a vegetarian main or side dish. Preparation of aloo gobi (its name means “potatoes cauliflower”) can vary, but the one constant is that the vegetables must be cooked until tender but not falling apart. Some recipes call for deep-frying the vegetables first, while others roast or boil them; here, they’re partially sautéed, then finished by steaming, so everything is done in one pan. Tomatoes aren’t always typical in aloo gobi, but they add extra moisture and acidity to the dish. This version skews toward the drier side, so add just enough water to help the vegetables finish steaming. For a little tang, sprinkle on some amchur (dried mango powder), or drizzle with lemon juice. Serve aloo gobi with roti, or basmati rice and naan.
Crispy Potato and Sour Cream Tart
This elegant tart riffs on the classic party combo of sour cream, caviar and potatoes. Here, sliced cooked potatoes are tossed with sour cream, Parmesan and chives, then spread onto a puff pastry crust. After baking, the top of the tart is strewn with crumbled potato chips for crunch and an optional layer of some kind of caviar for a salty pop (tobiko, salmon or trout roe work nicely). Cut into small pieces to serve as an hors d’oeuvre or larger pieces for the centerpiece of a festive brunch.
Paprika-Roasted Chickens and Potatoes
Roasting two chickens on one sheet pan with a heap of potatoes low-and-slow has perks both in flavor and practicality — plus, you’ll welcome guests to an amazing-smelling house. The rotisserie-like chicken will be so tender, carving is a cinch. It will be juicy from lemons stuffed in the cavity, a trick from Marcella Hazan. The brittle skin will be fiery from smoked paprika, cayenne and black pepper. And as a bonus, the lemon and chicken juices mingle to create a devilishly spiced, tangy sauce for the chicken and buttery potatoes. All it needs is a Caesar salad.
Jansson’s Temptation (Creamy Potato Casserole)
One of Sweden’s most delicious exports, Jansson’s temptation, otherwise known as Janssons frestelse, is a creamy potato casserole with melty onions and umami-packed tinned sprats (see Tip). There are a few theories as to the origin of this Swedish classic, which is often served with schnapps as part of the Julbord, or Christmas table. One suggests that it was named after a 1928 silent film, while an older story says that it was named after the opera singer Per Adolf Janzon — but that one’s “not so likely” according to Jens Linder, a Swedish food writer. What we do know, Mr. Linder says, is that Jansson’s temptation did not appear on the Christmas table until after World War II, establishing itself as a holiday food only in the 1970s.
Potato Pancakes
Whether it’s Irish boxty, Ukrainian deruny or Swedish raggmunk, the humble yet always comforting potato pancake is a staple in many cuisines. Iterations abound, of course: Some are made with finely grated or mashed potatoes for a smoother, more uniform texture, while others opt for coarsely grated potatoes, similar to those used in latkes (which typically include baking powder and sometimes matzo) for jagged, extra-crispy edges. This simple recipe lands somewhere in the middle with a coarse grate, but a pared down ingredient list. If you like, add a teaspoon of paprika or dried herbs such as dill, parsley or thyme, but the pancakes are delicious seasoned simply with salt and pepper, and served with applesauce or sour cream and minced chives. Freeze any leftover cooked pancakes in a single layer on a sheet pan, then pack into a resealable bag and freeze for up to 3 months. Reheat from frozen on a parchment-lined sheet pan at 375 degrees for 10 minutes, or until heated through.
Spiced Vegetable Phyllo Pie
In this spectacular meatless meal, crisp sheets of buttery, golden phyllo surround vegetables and chickpeas stewed with sweet spices, preserved lemon and earthy turmeric. You can prepare the vegetable stew the day before; just reheat it so it's warm when it meets the phyllo pastry. Once it’s baked, you can serve this hot or at room temperature, making it perfect for a party. Since it’s baked on a sheet pan, it makes enough to feed a crowd.
Braised Chicken Thighs With Sweet Potatoes and Dates
This colorful meal is based on tsimmes, the classic Ashkenazi dish of sweet potatoes, carrots and dried fruit (and sometimes meat) typically served on Rosh Hashanah and other Jewish holidays. This version includes boneless, skinless chicken thighs and spices, and lets everything simmer together in a Dutch oven until fragrant and silky. It’s a festive one-pot meal that’s sweet, savory and a little tangy from some orange juice used for braising.
Burritos de Chile Verde con Papas (Chile Verde Burritos With Potatoes)
One of the most popular and traditional burritos of the El Paso-Ciudad Juárez borderlands, this chile verde burrito is referred to as a purist burrito: It has no toppings, no garnishes and no salsas or crema to drizzle on top. It is neat, clean, slim and tightly packed; its filling is intensely flavorful, but delicate in its texture and bite. Everything in it is cooked al punto, on point: The Anaheim chiles are fire-roasted to bring out their exuberance, tenderly cooked over soft heat with almost-caramelized onions and soft-to-the-bite potatoes, and then coated in creamy crema. The fact that the best renditions of this burrito are made with freshly made flour tortillas makes the experience sublime.
Braised Chicken With Tomato and Potatoes
Long-simmered to a tender, falling-off the-bone state, this braised chicken is fragrant with smoky paprika and cumin. This dish aims to be Spanish chicken in salsa brava, but the addition of ancho chiles, traditionally used in Mexican cooking, lends a bit more heat. Along with a splash of wine and chopped tomato, it is hearty and warming, with a ruddy red sauce. Make the dish a day in advance, if you can; the longer it sits in the sauce, the deeper the flavor will be.
Thanksgiving Leftovers Hot Pockets
Wrapping up Thanksgiving leftovers in store-bought pizza dough and baking it all together creates a hand-held pielike treat that’s somewhere between a calzone and one of those Costco chicken bakes. This recipe calls for stuffing, roasted sweet potatoes, turkey and cranberry sauce, but it would work equally well with leftover green bean casserole, mashed potatoes or sweet potatoes, roasted brussels sprouts (chopped or sliced into small pieces) or squash. If it tastes good together on your Thanksgiving plate, it’ll taste good baked into a pocket. You can use homemade, store-bought or canned pizza dough here, but homemade or store-bought will give you the best texture and flavor.
Hash Brown Casserole
This cozy dish of tender potatoes, cheesy with sharp Cheddar and rich with sour cream, easily feeds a crowd for brunch or a holiday potluck. Store-bought frozen hash browns do most of the work here, but you also can use frozen cubed potatoes. Traditionally, this casserole, also known as “funeral potatoes”, is made with canned cream of chicken soup, but this version calls for making the soup from scratch. While that may sound fussy, the homemade soup comes together in less than 10 minutes — and of course you can use a 10-ounce can of soup instead. For extra crunch, be sure to try the optional cornflakes topping.
Smooth and Creamy Mashed Potatoes
This recipe uses a masher and a mixer instead of a ricer or food mill to make smooth and creamy mashed potatoes. As long as you don’t mix excessively, the potatoes will come out light, not gummy. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Sweet Potato Hash With Tofu
Hash, which comes from the French word for “chop,” can be made of any number of meats and proteins that cook and crisp on the stovetop. One of the most common might be corned beef and potato hash, but this recipe is more hands-off: It cooks on a sheet pan. This vegan hash is sweet, smoky and spicy, with cubes of sweet potato, tofu, peppers and onions. The potatoes and tofu are spunky with chili powder and crisp from cornstarch. Serve the dish for breakfast or dinner, with vinegary red onions for crunch, plus your favorite hash toppings.