588 potate recipes

Finnan haddie, cold-smoked haddock gently poached in butter and a creamy milk sauce thickened with cornstarch. A classic Scottish comfort dish served with boiled potatoes.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Piquant pork with horseradish: cubed pork simmered in a vinegar-caraway broth with celeriac, carrot, and clove-studded onion, finished with a bracing horseradish topping. Classic Central European comfort.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Mashed buttercup squash baked with brown sugar, cinnamon, nutmeg, and butter, then topped with fresh chives. A cozy fall side dish that brings out the squash's natural sweetness.

Authentic-tasting mole in under an hour using jarred paste, Mexican chocolate, and a simple trick. Smoky, rich sauce coats tender boiled chicken for a weeknight win.

Pan-seared pork chops smothered in a creamy mushroom soup and sour cream sauce, perfect over egg noodles or mashed potatoes.

This scrumptious pot roast is made with beef gravy and gingersnap cookies.

Try this succulent dish comprised of a lamb leg marinated in different spices. Best served with mashed potatoes.

Herb-loaded cream cheese dip with fresh basil, purple onion, and shredded carrots. No cooking required, just mix, chill, and serve with chips, crackers, or crudites.

Szczupak po polsku is a classic Polish dish of gently poached pike (or whitefish, perch, or sole) topped with a warm butter sauce of chopped hard-boiled eggs, fresh dill, and lemon juice. Serve with rice or potatoes.

Classic Filipino chicken tinola soup with ginger, green papaya, fish sauce, and wilted spinach. A nourishing one-pot meal that warms you from the inside out in about an hour.

Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.

Easy cold clam dip with cream cheese, Worcestershire, garlic, and a splash of hot sauce. Just blend, chill, and serve with chips or crackers for your next party spread.