217 potato flour recipes

Potato burgers made with grated potatoes, onion, and whole wheat flour. A 4-ingredient vegan patty with crispy edges and a tender center, ready in 20 minutes with no oil needed.

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

German-style hot potato salad with crispy bacon, sweet-tart apples, and tangy vinegar dressing. Made with bacon fat, apple juice, and baked until warm for authentic comfort.

Swiss cheese potato bread from the bread machine, with potato flakes for a soft, moist crumb and melted Swiss for nutty, savory flavor. Just add everything, press start, and bake a tender golden loaf.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Authentic Italian potato gnocchi uses just three ingredients, hand-kneaded into soft pillows and rolled against fork tines for ridges. Tender pasta ready to sauce with brown butter, ragù, or pesto.

Irish herb scones made from mashed potatoes, flour, and a blend of parsley, dill, savory, marjoram, and sage, then pan-fried until golden and crisp.

If you're tired of using the oven for every little thing, then try this delicious crockpot recipe that won't disappoint!

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Kartoffelklosse are traditional German potato dumplings stuffed with buttery croutons, seasoned with nutmeg and white pepper. Boiled until they float, these pillowy dumplings are the classic side for roasts and gravy.

Crispy on the outside and fluffy on the inside. Kids love them.

Kathi rolls: soft Indian flatbreads stuffed with spiced mashed potatoes, green chiles, and cilantro. The classic Kolkata-style street food, originally from the Nizam restaurant.

Potato pie crust made with mashed potatoes, vegetable oil, and whole wheat pastry flour. Vegan, dairy-free, no rolling out cold butter. Tender enough for sweet or savory pies.