3,545 recipes
Georgian potato soup blends cream-puree vegetables with apple juice, applesauce, raisins, and apricots, then adds diced potatoes for bite. Sweet-savory Caucasian soup finished with cottage cheese cream.
Herb crusted beef filet with a red wine demi-glace and crispy sweet potato straws. Seared with thyme, oregano, and rosemary then oven roasted for a restaurant-quality dinner at home.
Hearty sausage kale soup with potatoes and kidney beans simmered in chicken broth. A one-pot comfort soup that feeds a crowd and gets better the next day.
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.
Riewe Schales is an Amish turnip and potato casserole with grated root vegetables, yogurt, milk, and onions baked under whole wheat breadcrumbs. A hearty Pennsylvania Dutch side dish from plain country cooking.
German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.
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.
Potato crust quiche skips pastry dough entirely, using buttery mashed potatoes as the shell. Filled with mixed vegetables, cheddar, and a creamy egg custard for a gluten-friendly twist.
Cream cheese and picante sauce dip with a squeeze of lemon. Three ingredients, no cooking, ready in minutes. Serve with corn chips or potato chips.
Hungarian goulash soup with tender beef cubes, paprika, green peppers, and caraway seeds simmered in beef stock. A hearty one-pot soup that tastes even better the next day.
Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.
Spinach and potato soup with crispy bacon, white wine, herbs, and a finish of milk and chorizo. Hearty, herb-flecked weeknight bowl ready in an hour.
French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.
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.
Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.
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.