Potatoes
1358 recipes found
Vegan Sopa de Maní (Bolivian Peanut Soup)
This vegan version of a traditional Bolivian soup is made with a base of puréed peanuts but has none of the heaviness of peanut butter. Instead, it’s creamy yet delicate, hearty without heft. Patrick Oropeza, the chef of Bolivian Llama Party in Sunnyside, Queens, primes the stock with a powder of locoto chiles, gutsier than jalapeños, and quilquiña, an herb that delivers the sunny grassiness of cilantro, with a sly kick. (Both may be found at Latin markets and specialty grocers online.) Then he drops in potatoes, and tubes of penne that are toasted first in a dry pan to draw out their nuttiness and change their texture just enough that they hold firm in the soup. In Bolivia, a bowl of sopa de maní typically comes topped with thick wedges of fried potato, like steak fries. Mr. Oropeza uses matchsticks instead, which fry faster and stay crispy.
Gochujang Potato Stew
Plush baby potatoes braised in an aromatic gochujang broth form the heart of this satisfying, vegetable-packed stew. The spice-timid can lower the amount of gochujang, the Korean red-pepper paste, and heat seekers should feel free to add more to taste at the end. Canned white beans and dark-green Tuscan kale (also called lacinato or dinosaur kale), stewed with soy sauce and honey, create a deeply savory flavor that is reminiscent of South Korean gochujang jjigae, a camping favorite starring pantry staples, and dakdori tang, a gochujang-based chicken and potato stew.
Coconut Curry Sweet Potato Soup
The secret to this rich, deeply spiced soup is roasting the sweet potatoes and carrots before adding them to the pot. Roasting caramelizes the vegetables, concentrating their flavors and making them particularly sweet, which helps mellow the fiery chiles in the Thai red curry paste. Toasted coconut flakes, fresh sliced chiles and cilantro make a simple but bright and crunchy garnish for this plush soup, which is dense and creamy from coconut milk. The recipe feeds a crowd, and leftovers freeze well for up to three months.
One-Pot Japanese Curry Chicken and Rice
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Baked Potato Soup
If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and-or serve it with a side salad (though it’s plenty hearty all on its own).
Make-Ahead Mashed Potatoes
It’s not just that mashed potatoes can be made ahead; they actually end up creamier and fluffier when prepared in advance. When mashed potatoes chill, their starches firm up, and when reheated gently, they relax into a mash with an even silkier texture. But you can’t save potatoes that start out gluey. Shearing cooked spuds with any blade — food processor, blender or hand mixer — releases enormous amounts of starch and turns the mash into spackle. Here, you break up the potatoes by hand or with a stand mixer’s paddle attachment for an airy smoothness. If you have a ricer or food mill, you can use that instead.
Honey-Roasted Sweet Potatoes and Apples
Simple enough for weeknights but special enough for holidays, this mix of roasted root vegetables and fruits showcases all the sweetness fall produce has to offer. Because each ingredient roasts differently, you’ll also get various textures, from jammy apples to crisp-tender carrots. Honey accentuates the sweetness, but there’s plenty of room for personal flair. For warmth, roast with 1 teaspoon ground cinnamon, cardamom or ginger. For crunch, add chopped nuts to the pan in the last few minutes of roasting. For a little zip, add lemon or orange zest with the red-pepper flakes. Eat alongside turkey, lamb or pork, or serve over sautéed greens or salad greens.
New Mexico Breakfast Burritos
The breakfast burrito is to New Mexico what the bagel is to New York, or the loco moco is to Hawaii; they are an important part of the state's culture. While you can find variations of the burrito in New Mexico and beyond, the non-negotiables are flour tortillas, scrambled eggs and New Mexico green chiles, a red chile sauce or both. (This variation is called “Christmas”). While wrapping eggs and other fillings in a tortilla likely goes back thousands of years, the breakfast burrito earned its place in New Mexican cuisine in the 1970s, when it was served handheld at the Albuquerque International Balloon Fiesta, and smothered with cheese and sauce at Tia Sophia’s, a restaurant in Santa Fe. To fit bacon, sausage, carne adovada or another protein, use less potato.
Borsch With Fish
Every Ukrainian family has its own style of borsch. Olga Koutseridi, who grew up in Mariupol, is a historian and collector of Ukrainian recipes; she’s documented more than 70 recipes, including her mother’s “tomato-centric and cabbage-centric” borsch, as well as this version often eaten in Mariupol. Borsch with fish is traditional in southern Ukraine, where Black Sea ports like Mariupol and Odessa have relied on fishing since ancient times. Modern cooks often use canned versions of local species like anchovies, gobies and sprats. With bell peppers and carrots along with the usual beets and cabbage, this soup is hearty and chunky, but also very light.
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Pommes Duchesse (Duchess Potatoes)
The fanciest, fussiest mashed potatoes.
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Lyonnaise Potatoes
This recipe is as simple as it is delicious, with its buttery-crisp potatoes, meltingly tender onions, and bright pop of fresh parsley.
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Potato Doughnuts
Pillowy-soft doughnuts made with mashed potatoes and brown butter.
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Aloo Tikki
Salty, spiced potato patties inspired by the iconic Punjabi Deli in the East Village of New York City.
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Patates Lemonates (Greek Lemon Potatoes)
The brightness of these spuds make them the perfect foil to hearty roasted or grilled meats and seafood.
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Pommes Darphin (French Potato Pancake) Recipe
Also known as pommes paillasson, this thick and crispy French potato pancake is an elegant side dish for roasted meats.
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Suanla Tudousi (Hot-and-Sour Sichuan Stir-Fried Potatoes) Recipe
Crisp-tender potatoes dressed with vinegar, chiles, Sichuan peppercorns, and more.
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Rösti (Swiss Potato Cake)
Twice-cooked potatoes are the key to this crispy Swiss-German potato cake.
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Pommes de Terre Fondantes (Fondant Potatoes)
For the best French melting potatoes, cook them like meat.
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Crispy Baked Potato Wedges
Crunchy on the outside and fluffy on the inside, oven fries don't have to be forgettable.
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Potato Croquettes
Combining mashed potatoes and a thickened béchamel sauce produce crisp, creamy croquettes once fried.
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Salchipapa (Peruvian Hot Dogs and French Fries)
Peru's irresistible platter of hot dogs and French fries pulls no punches.
Nian Gao (Baked Sweet Potato Sticky Rice Cakes)
Nian gao is a homonym for the Chinese phrase “nian nian gao sheng,” which means increasing prosperity year after year. It is a dish indigenous to southern China in sweet and savory forms, and traveled with the diaspora to southeast Asia. This modern spin on classic nian gao comes from the food writer Christopher Tan, who wrote a book on Singaporean pastries titled “The Way of Kueh.” He incorporates coconut milk, butter and mashed sweet potato into this nian gao for richness. The rice cake is usually steamed, but Mr. Tan bakes the batter in small molds for the contrast of a fudgy inside and crisp outside. The key to a smooth texture that stays soft after baking is resting the wet glutinous rice dough overnight.
Aloo Anday (Potatoes and Scrambled Eggs)
This is just one version of a popular Pakistani spicy scrambled egg and potato breakfast dish. Endlessly adaptable, it also makes for an inexpensive yet substantial weeknight meal. Sweetness from onions, tanginess from tomatoes, heat from chiles and nutty freshness from coriander seeds provide a fine foundation for humble eggs and potatoes. Often served with chapati, the dish is just as good with store-bought pita, naan or even with rice.
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Roasted Sweet Potato Cheesecake With Maple Walnut Caramel Sauce
A rich and creamy cheesecake folded with sweet and silky roasted sweet potato.