633 parsley potatoe recipes

Irish fadge is a traditional potato bread made from mashed potatoes, egg, butter, and herbs, then fried in bacon fat until golden and crusty on both sides. Simple, hearty, and satisfying.

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.

Beef stroganoff braised with Coca-Cola for a sweet, caramelized depth, finished with sour cream and mushrooms. A unique twist on the classic that tenderizes tough cuts beautifully.

Baltic-style beet and potato salad with herring, dill pickles, carrots, and a creamy sour cream-mayonnaise-mustard dressing. A hearty Estonian kringel salad that improves overnight in the fridge.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Salt cod and potato casserole (bacalhau) baked in tomato-parsley broth. A traditional Portuguese-style dish with flaked cod, sliced potatoes, and olive oil.

Warm potato and tuna salad with new potatoes, spring onions, lemon, tarragon vinegar, and fresh parsley. A light, no-mayo fish salad ready in 35 minutes.

Had this with cracked wheat bread. What a great meal!!

Traditional Irish lamb stew with whole potatoes, carrots, and onions simmers for 2 hours until tender, then gets finished with butter and fresh herbs for rustic comfort.

The perfect stew that has a savory taste that can warm you up on those cold winter days.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

A plant-based twist on classic chicken noodle soup. Blended chickpeas create a creamy, protein-rich broth with noodles, potatoes, and poultry seasoning. Add scrambled tofu for extra heartiness.

Hearty vegetarian stew with potatoes, carrots, parsnips, and turnips topped with homemade walnut dumplings. Slow-simmered for deep, rustic flavor.

A massive-batch New England clam chowder with sharp cheddar cheese, potatoes, celery, and 30 cans of minced clams. Feeds 60 people. Built for church suppers, family reunions, and community cookouts.

Grilled green onion tarts on puff pastry with swirled new potatoes, melted provolone, and crispy bacon. Individual savory tarts that combine grilling and baking for smoky, cheesy bites.