Recipes with potatoes

Vegetarian German potato soup with celery, onions, and mashed potatoes in vegetable broth. Creamy meatless soup finished with butter and milk.

Swiss chard leaves rolled around a filling of mashed potatoes, broccoli, mushrooms, and roasted pepper, baked tender and drizzled with silky pureed carrot sauce. Vegan comfort food.

Pan-fried fish fillets coated in instant potato flakes for an extra-crispy golden crust. Mustard in the egg wash adds a subtle kick.

German potato salad served warm with bacon, vinegar dressing, and eggs cooked right in the bacon grease. No mayo, no mustard. A tangy, smoky, old-world side dish that tastes like somebody's grandma made it.

A traditional Portuguese-style bacalhau casserole layering salt cod, golden potatoes, and caramelized onions with parsley and black olives. Soaked, simmered, and baked to golden comfort.

Sour cucumber soup (zupa ogorkowa): a tangy Polish classic of grated pickled cucumbers and potatoes in a creamy, dill-pickle-sour broth. Cozy, frugal, and built on pantry staples.

Whole wheat potato bread for the bread machine with mashed potatoes, potato water, applesauce, and honey. Extra-soft crumb from the potato starch with a subtle sweetness.

Low-calorie potato salad with red potatoes, fresh dill, celery, and light ranch dressing. No mayo, no guilt, and ready in 15 minutes with pre-cooked potatoes.

New England lamb bake is a rustic one-pot supper: tender braised lamb with leeks, carrots and herbs under a golden, buttery potato crust. A hearty cold-weather casserole, lamb hotpot New England style.

Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.

Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Ricotta is mixed with potato, prosciutto and egg, and bake it like baking a bread in a loaf pan, the flavor is absolutely delicious; and it is served with grilled bacon, grilled bread and roasted cherry tomatoes.

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

Uncle Ben's ham and bean soup slow-simmers navy beans with ham shanks, garlic, carrots, celery, and potatoes for a hearty, smoky bowl. Old-fashioned thrifty cold-weather meal.

Breakfast bake: savory sausage, hash browns, peppers, and cheese in an egg and biscuit-mix batter, baked into one hearty casserole. A make-ahead crowd-pleaser for brunch.

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

Smiltsill is a traditional Swedish dish where salted herring fillets steam over boiling potatoes, then get drizzled with browned butter and garnished with parsley, radishes, and egg.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

Try this flavorful Irish boiled dinner at St. Patrick's Day!

A basic but scrumptious dish that can satisfy anyone's hunger but also have you reaching for another helping.

Herbed roasted salmon with vegetables and lemon chive sauce: whole fillet marinated in garlic, rosemary, thyme, and parsley, roasted alongside potatoes, carrots, corn, zucchini, and peppers. Sheet-pan elegance.

Vegan Indian potato cakes with curry powder, garlic, and onions, pan-fried in a nonstick pan with no oil. Crispy outside, fluffy inside, and served with mango or coriander chutney.

German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.

Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.

Fran's BBQ meatloaf stuffed with mashed potatoes and cheese, bound with mashed baked beans and a tangy BBQ-ketchup-mustard mix. A hearty three-in-one dinner loaf.

If you want to add an exotic touch to dinner, try this scrumptious side dish that will have you savoring every bite.

Make-ahead breakfast burritos with Canadian bacon, hash browns, egg substitute, and salsa rolled in fat-free tortillas. Freeze in bags and microwave in one minute for grab-and-go mornings.

Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.

Breakfast burritos pack hash browns, scrambled eggs, sausage, peppers, and cheddar into flour tortillas. Make-ahead and freezer-friendly, perfect for grab-and-go mornings or weekend brunch.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

A succulent pot roast that is simmered to perfection with the help of your old friend, the crockpot.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Wholesome potato bread builds a hearty 100% whole wheat loaf with mashed red potatoes, starchy potato water, dried chives, and sesame seeds. A bread machine recipe with savory backbone and a tender, never-dense crumb.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.

Irish cream fudge uses mashed potato as the secret binder, giving a smooth, silky chocolate fudge spiked with Bailey's-style liqueur and crowned with a walnut on each square. A quirky candy-shop classic.

Crispy bacon bits and melted cheddar coat tender red potatoes roasted until fork-tender. Ranch dressing adds creamy tang to this crowd-pleasing side that feeds a group.

Italian-style beef and potato stew braised in tomato paste, red wine, and oregano. Tender round steak cubes and fork-soft potatoes in a thick, savory tomato gravy. Serve with crusty Italian bread.

Irish freckle bread is a soft potato yeast bread studded with raisins. Made with mashed potatoes and potato water for an incredibly tender, moist crumb.

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Red potato salad with bacon dresses skin-on baby reds in a vinegar-spiked mayo with crisp bacon, yellow onion, scallions, and hard-boiled eggs. The picnic side dish that disappears first.

Red wine-marinated venison cubes threaded on skewers with mushrooms, cherry tomatoes, green peppers, and small potatoes, then grilled over medium heat. A hearty wild game kebab that feeds a crowd.

You can choose meat filling or vegetable filling as each you like.

Bread machine oatmeal-potato bread with mashed potatoes, rolled oats, sunflower seeds, and herbs. Extra-moist crumb with a soft, chewy texture.

Grandpa's venison stew with cubed deer meat, potatoes, carrots, corn, peas, and green beans in a cornstarch-thickened broth. Hunter's-table classic from a one-pot tradition.

Manhattan-style seafood stew in a tomato broth built on bacon, clam juice and white wine, loaded with clams, scallops and shrimp over tender potatoes. Bright with fresh basil and lemon zest, and not a drop of cream.

Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.

If you enjoy exceptional food and after asking the moderator’s permission, would like to share an amazing recipe from progressive American cuisine pioneer Charlie Palmer. (from the Recipe Talk Forums)