Potato Recipes

Jamaican jerk pork shoulder marinated overnight in Scotch bonnet peppers, allspice, thyme, and scallions, then slow-grilled over indirect heat. Authentic Caribbean jerk with serious heat.

The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. They used to be made fresh but due to the invention of the frozen fry, they are sent to the stores frozen and ready to cook.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

In Hungary, this Swabian dish is known as 'Burgonyalangos'.

German potato salad with a hot beer dressing thickened roux-style with flour and butter, sharpened with mustard and Tabasco, finished with crispy bacon and onion.

Kasha-Patate Sucree from Montreal's Le Commensal: fluffy buckwheat groats topped with sweet potato puree and a savory tamari-garlic sauce. A hearty vegetarian dish with deep, earthy flavors.

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

Hearty Kentucky stew with beef, chicken, okra, succotash, and curry powder that's been feeding Derby Day crowds and church suppers across the Bluegrass State for generations.

Komish broit is a Jewish twice-baked cookie similar to Italian biscotti, made with matzo meal, potato starch, and chocolate chips. Crisp diagonal slices rolled in cinnamon sugar.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Layered salmon pie is a French Canadian classic with salt pork, fresh salmon, potatoes, and onions tucked between flaky pastry crusts. Quebecois comfort food, baked low and slow.

These pan roasted potatoes come out nicely golden, brown and crispy. Fresh lemon juice, garlic and oregano make the potatoes taste refreshing, garlicky and absolutely delicious.

Loska is a two-ingredient Eastern European potato flatbread made from mashed potatoes and flour, baked thin and brushed with butter. Served with soup.

Try this savory low-fat soup made with zucchini, green beans and chickpeas.

Manhattan clam chowder made from scratch with fresh clams, salt pork, potatoes, tomato juice, and thyme. The classic New York red chowder with no cream and real briny clam flavor.

Manhattan-style clam chowder with bacon, minced clams, diced potatoes, plum tomatoes, celery, and green pepper in a briny tomato broth. The red chowder that started a rivalry with New England's cream version.