245 new potatoe recipes

New Orleans classic: bone-in chicken slow-braised in white wine with a whole head of garlic, crispy fried potatoes, and sweet peas. Low and slow for fall-off-the-bone tender.

New Zealand foil-poached salmon steaks chilled in their own jelled juices, then served cold under warm Hollandaise. Traditional Kiwi method with butter, lemon, and salt. Pairs with mint potatoes and peas.

New Orleans shrimp and squash bisque with yellow squash, potatoes, and carrots pureed smooth, then finished with cooked shrimp, dill, and hot sauce. Creamy without any cream.

A thick, creamy New England-style clam chowder built on bacon drippings, clam juice, tender potatoes, and baby clams. Ready in 40 minutes with pantry-friendly ingredients.

New England clam chowder ready in 20 minutes. Canned clams, diced potatoes, onion in butter, and milk warmed just under a boil. A splash of sherry for the old-school finish.

Creamy New England fish chowder loaded with tender haddock, sweet corn, and buttery potatoes in a rich evaporated milk broth with hints of basil.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.

Slow cooker New Hampshire stew with beef, potatoes, and carrots in a maple syrup and tomato paste broth. Bacon bits, dry mustard, and Worcestershire add New England character.

Light creamy clam chowder with turkey bacon, no cream and no flour. Self-thickening from blended potatoes for a healthier New England-style chowder.

Potato puffs made from mashed potatoes and egg, dropped by spoonfuls and baked until golden brown. A crispy 3-ingredient side dish that turns leftover mashed potatoes into something new.

A hearty New England fish hash with flaked fish, diced potatoes, and hard-cooked eggs, pan-fried in lard until golden and crusty. Seasoned with Worcestershire and evaporated milk for old-fashioned Down East comfort in just 30 minutes.

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

New York-style bagels made with potato water for that signature chewy crust. Boiled then baked, this from-scratch recipe delivers bakery-quality results at home.

Norwich Inn boiled chicken dinner with leeks, cabbage, potatoes, carrots, and tarragon in white wine broth. A light, New England one-pot meal served in brothy soup plates.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.