230 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.

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

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.

Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

Peggy's corn chowder builds a roux right in bacon drippings, then layers in milk, creamed corn, and potatoes for a thick, smoky weeknight bowl. Add clams for a coastal twist.

Roasted tomato soup purees caramelized roasted tomatoes with potato, onion, and vegetable stock for a creamy bowl with no cream needed. Vegetarian comfort soup ready in 45 minutes.

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.

Slow-simmered buffalo meat with beer, root vegetables, and sage tucked under a golden, flaky pastry crust. A rugged pot pie straight from the Northern Plains.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.

Slow cooker navy bean soup with ham hocks or chicken, potatoes, carrots, celery, and thyme. A hearty crockpot bean soup that simmers all day and freezes well.