Potato Recipes

Sesame crab hash cakes: crab and red potato bound with egg, brightened with lime and cilantro, broiled golden, served over black bean sauce. A lighter, Asian-leaning take on the crab cake.

Oatmeal orange cookies with rolled oats, cinnamon, and chopped orange pamelas (pomelo) mixed into brown sugar cookie dough. Chewy citrus-spiced drop cookies.

Parchment-wrapped potato parcels: microwave papillote packets of sliced ham, potato, zucchini, winter squash, and red pepper with lemon and basil. A 15-minute single-serve dinner, no dishes to wash.

Lamb steaks braised in dry apple cider with crystallized ginger, English mustard, apple, and yogurt. A British-style casserole with a sweet-sharp sauce and tender, fall-apart meat.

Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.

Orange venison stew with mushrooms, shallots, white wine, tomatoes, and potatoes baked in a casserole. A refined wild game stew with citrus and earthy depth.

Hashed brown quiche with a crispy shredded potato crust, sharp cheddar, Parmesan, and a creamy egg custard. Gluten-free friendly and baked in a cast-iron skillet. No pastry needed.

Potato raita with boiled potatoes in creamy spiced yogurt garnished with cumin, fresh coriander, and green chili. A cooling Indian side dish to serve alongside spicy curries.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Zesty Asian-style pasta with snow peas, red bell pepper, bean sprouts, and scallions, tossed in sesame oil and fresh lime juice. A light, 25-minute vegetarian pasta dinner with crisp-tender vegetables and bright citrus.

Golden lentil and potato soup, a velvety, skin-on soaked yellow lentil pot simmered with onion, celery, and carrots in rich chicken broth for old-school comfort.

Glazed corned beef finished with a crisp orange marmalade, Dijon mustard, and brown sugar crust. Simmered tender, then oven-baked for a sticky, caramelized top.

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.

Hashbrown casserole with frozen hash browns, sour cream, cheddar cheese, and cream of chicken soup topped with buttery corn flake crumbs. A classic potluck side dish baked for an hour.

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.

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.