1,642 potato recipes

Sweet summer corn can't be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

Potato salad with smoked turkey, artichoke hearts, and green olives in a cumin-spiked lemon-garlic vinaigrette. A mayo-free, Mediterranean-inspired picnic salad.

Clam and Corn Chowder with Bacon and Potatoes recipe

Turkey breasts stuffed with jalapeño cornbread and wrapped in a golden potato crust. Pan-seared then oven-finished, served with southwest shoestring fries for crunch.

Grilled shrimp skewers drizzled with homemade basil pesto and a creamy chickpea-mint aioli, served alongside pesto-dressed new potatoes. A showpiece Italian summer plate for the grill.

A quick pressure cooker soup with fresh beets, beet greens, and sweet potatoes brightened by ginger and orange zest. Root vegetable comfort in 30 minutes flat.

Dairy-free potato leek soup pureed with brown rice for natural body and silkiness. No cream, no butter. A light French-style potage with a splash of white wine vinegar to brighten every spoonful.

Vegan tempeh and mushroom stew served over mashed potatoes made with soy milk. Simmered tempeh, sauteed mushrooms, tomato, and soy sauce piled on a creamy potato base.

One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek.

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.

Crispy bacon bits and melted cheddar coat tender red potatoes roasted until fork-tender. Ranch dressing adds creamy tang to this crowd-pleasing side that feeds a group.

Koimo Nori-Ae: Japanese taro potatoes simmered in dashi broth and rolled in flame-toasted crumbled nori seaweed. A traditional side dish served at room temperature.

This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Grilled Venison Chop with Chestnut Twice Baked Potato recipe