1,010 potate recipes

Creamy Bolivian peanut soup with ground roasted peanuts or peanut butter mashed with potatoes into a thick, satisfying broth. Vegetarian, ready in 30 minutes.

Hearty beef curry with tender chuck roast, sweet potatoes, carrots, and plump raisins in a warmly spiced tomato broth. Served over orzo for a cozy, one-pot-style dinner.

Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.

Classic Southern candied sweet potatoes: thick-sliced sweet potatoes baked low and slow in a brown sugar glaze until the edges caramelize. Four-ingredient Thanksgiving side, no marshmallows required.

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.

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

Two-day sourdough potato rye bread with molasses, cornmeal, mace, and poppy seeds. A dense, earthy loaf with an overnight starter and old-world European baking technique.

A spicy and scrumptious dish made with cabbage, potatoes and hot green peppers.

Why make the same old spaghetti sauce when you can enjoy this scrumptious dish that will satisfy your hunger.

Velvety puréed spinach soup loaded with fresh basil, dill, and russet potatoes for body. Naturally low-fat and dairy-free, this herb-forward bowl serves a crowd in under an hour.

Flaky homemade chicken pasties stuffed with seasoned chicken, potatoes, carrots, and onion, baked until golden. A hearty hand pie that's comfort food you can hold.

Mediterranean green bean, zucchini and potato stew simmered in plum tomatoes with cayenne and fresh parsley. Vegan one-pot dinner ready in an hour.

Two savory strudel fillings: creamy mashed potato with crispy fried onions, or ricotta with scallions and egg. Classic Central European fillings ready to wrap in phyllo for baked strudel.

Slow-cooker German peppered beef soup with red potatoes, carrots, celery, caraway, and dill. A heavy-handed peppery roast turned low-and-slow into hearty winter soup.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Lamb and potato ragu braised in tomato with butter-browned onion and carrot. A rustic Italian one-pot stew where the potatoes absorb all the rich, meaty juices.