Potatoes
1358 recipes found
Potato-Celery Root Stuffing
Potato-Celery Root Puree
Game Chips
Pommes de terre aux crevettes (Baked potatoes with shrimp)
Savory Potato Tart
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
Greek Baked Vegetables (Briam)
A Greek version of ratatouille.
New Potatoes With Artichokes and Fava Beans
Potato Lasagna With Wild Mushrooms And Herb Sauce
Colcannon
Pan-Roasted Cod With Stuffed Potatoes
Crusted Baked Cod With Sweet Potatoes
Potatoes, Peppers and Onions
White-Bean Soup With Pesto
Auvergnese Seven-Hour Leg Of Lamb
This dish, brought to The Times by Patricia Wells in 1988, came from a cheesemaker near Salers, France. The lamb is cooked long and slow alongside vegetables for several hours. While the dish is called seven-hour lamb, the size of the leg of lamb will dictate the cooking time. Peek in on it frequently, and adjust the liquid as needed.
M.F.K. Fisher’s Potato Chips
Sometimes, you just want plain potato chips, without the powdery ranch flavoring or day-glo red of barbecue dust. Here they are. A mandoline is helpful for making them, and take care to get your potatoes really dry before you fry them. The writer M.F.K. Fisher was passionate — even vicious — about potato chips, and here she does not steer us wrong.
Provençal Leg Of Lamb With Potato Gratin
Salade Nicoise
Octopus And Potatoes
Black Olive Gnocchi With Tomatoes and Basil
The eye can influence wine choices almost as easily as the nose or the palate. Snowy little pillows of gnocchi often suggest a white wine, but before me was a plate of dusky ones, darkened with black olive paste. The dish demanded a red wine, one with rustic heft. Black olive gnocchi is a highlight at La Terrazza, the restaurant at the Splendido Hotel in Portofino, Italy, where I opted for a local red, a Rossese di Dolceacqua, alongside. The preparation is simple and will be successful as long as you apply a light touch.
Country Pork and Apple Hash
This is a boardinghouse breakfast of the very highest tier, taken from the chef Robert Newton of Seersucker in Brooklyn: leftover roast pork, chopped into a hash of potatoes and apples, then crisped in sweet butter. Add a few eggs, some sauteed dandelion greens, endless cups of coffee and the magic of weekend conversation.
Ramps and Potato Soup
Here’s something a little unusual to do with the ramps that pop up at the farmers’ market in the spring. Sauté them with some potatoes in bacon fat — always a good idea — and then simmer in chicken broth with some spices until done. You can mash up the potatoes a little to lend a smoother texture to the soup, or not. Either way: springtime deliciousness!
Roasted-Apple-and-Sweet-Potato Puree
Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
