Potato Recipes

Potato focaccia with paper-thin red potato slices, Parmesan, rosemary, and anchovy paste baked into a soft, pillowy dough made with mashed potatoes for extra tenderness.

Potatoes Thermidor with russet potatoes baked in a rich cream sauce of shallots, mushrooms, dry sherry, egg yolks, and cayenne. A French classic reimagined as an elegant side dish.

Baked potatoes topped with spiced chicken strips in a cinnamon-paprika gravy with toasted almonds and raisins. A Moroccan-inspired loaded potato dinner.

Potetboller are Norwegian fried potato balls spiked with minced anchovies, mustard, and a whisper of mace, then breaded and deep fried to a crackling golden shell. Salty, savory, and dangerously snackable.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

Root vegetable soup simmers leeks, carrots, turnips, parsnips, and potatoes in a butter roux-thickened chicken broth. Finished with cream, wilted spinach, and chives for a rustic European bowl.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

One-skillet beef and potato dinner with floured round steak, onions, and cream of mushroom soup simmered until tender. A simple, hearty weeknight meal with just 7 ingredients.

Scalloped salmon or trout baked in shells with sauteed fennel, bacon, and a mustard béchamel. An old-school British fish starter with anise sweetness and smoky depth.

Scandinavian beef patties made with ground sirloin, mashed potato, pickled beets, and capers, dredged in flour and pan-fried golden. A Nordic twist on the classic burger.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

St. Louis-style ham chowder with bacon, new potatoes, celery, and milk thickened with a sherry-flour slurry. A hearty Midwestern potato chowder with smoky bacon depth and a touch of dry sherry warmth.

Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.