Yellow potato recipes

I made extra cracker crumbs and mixed them with some of the cheese to sprinkle over the top. A very rich but delicious casserole. Thanks for sharing.

These pan roasted fingerling potatoes are tender inside and crispy outside. Garlic, onion and sage add extra yumminess, and it's easy to make.

A definite summer salad. The honey glazed pecans, goat cheese and balsamic dressing really bring layers of flavors, and all the ingredients are a delicious combination. The dressing and honey pecans both can be made a day ahead.

Spot this recipe on New York Time, and it sounds great. So I did a few changes, here my version of this light spinach quiche is.

Very tasty. It's hard to go wrong with potatoes and leeks. They seem a perfect combination especially when it comes up to soup, such as this chunky leek and potato soup. It was very easy to make, and packed with great flavors. If you prefer smooth soup, puree it in a food processor or blender. In whichever way, it's always delicious.

I have never met an eggplant I didn't love! Eggplant is one of my favorite vegetables. The nice thing is you can make it so many ways. This recipe is really easy and turns out a delicious dish that tastes great when served with hot Chapatis.

It's a delicious recipe to cook up your leftover cooked rice with some fresh vegetables and Indian spices. Quick, easy and tasty.

Prepare your next fiesta with this spicy and delicious dish that will lift everyone's spirits!

An easy savory pot roast for your slow cooker. Cooked with carrots, potatoes and garlic with horseradish. Truly a one pot main dish for dinner.

My favorite as a child growing up in cold Minnesota.

An easy, inexpensive yet tasty one pot hearty meal that uses polish sausage, cabbage, apples seasoned with fennel seeds. Could easily be adapted for a slow cooker or crockpot.

Make Ahead Mashed Potatoes recipe

A hearty vegetarian version of my favorite soup. It's easy to make it vegetarian by using roasted vegetable stock instead of beef stock. By adding a leftover parmesan rind (I save them in the freezer for this soup) it adds extra flavor. (optional)

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.