289 potato recipes

Hearty hamburger soup with ground beef, potatoes, carrots, cabbage, rice, and tomatoes simmered in a rich broth. Even better the next day.

Irish lambpot: lamb shoulder simmered with turnip, cabbage, carrots, potatoes, and marjoram in one pot. Simple, hearty, and ready in just over an hour.

Hearty beef borscht with browned chuck, cabbage, potatoes, tomatoes, and dill, finished with a swirl of sour cream. A chunky, stew-like take on the Eastern European classic.

A herb-loaded Greek vegetable casserole from Mystras with eggplant, zucchini, potatoes, okra, and fresh dill and parsley, topped with toasted breadcrumbs. Vegetarian comfort food, served warm or cold.

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

Israeli upside-down apple cake made with potato starch instead of flour, naturally gluten-free. Whole apples stuffed with walnuts and raisins bake in a caramel base topped with a light sponge.

Oreo Surprise, a no-bake layered icebox dessert: crushed Oreo crust, sweet cream cheese cream, chocolate pudding, and whipped topping, crowned with cookie crumbs. Best made the night before.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Mexican sausage stew braises beef brisket and hot Italian sausage with cinnamon, allspice, beer, and beef stock, then thickens with sweet potato and corn. Topped with melty Monterey Jack and cilantro.

Curried cream of eggplant soup with potato, thyme, and basil, puréed velvety smooth and finished with cream. Salt-sweating removes bitterness for a mellow, earthy bowl.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Bermuda grouper chowder, the island's signature soup, simmers fresh grouper into a rich tomato-and-roux broth with potatoes and vegetables. Finished the traditional way with black rum and sherry peppers.

Greek moussaka with layers of salted eggplant, zucchini, potatoes, and cinnamon-spiced ground beef under a thick egg-enriched bechamel. A proper taverna-style casserole.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Traditional Irish roast lamb shoulder with a buttery herb breadcrumb crust, roasted over a bed of potatoes, onions, and sliced apple. Sunday dinner the old country way.

Satsuma Jiru is a hearty Japanese miso pork and vegetable stew with daikon, sweet potato, shiitake mushrooms, konnyaku, and burdock root. A rustic regional comfort soup finished with shichimi togarashi.