130 potato recipes

If you love pork chops then you will adore this hearty variation that will have you licking your chops and maybe even your bowl!

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Arni Palikari, Greek bandit-style lamb chops wrapped in foil with potatoes, tomatoes, oregano, and kasseri cheese. Baked low and slow until fork-tender and melty.

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.

Lamb steaks braised in dry apple cider with crystallized ginger, English mustard, apple, and yogurt. A British-style casserole with a sweet-sharp sauce and tender, fall-apart meat.

Crustless vegetable quiche with broccoli, potatoes, and red peppers in a light cottage cheese and egg substitute base. Low-fat, high-protein, and packed with fresh vegetables.

L'Hootz F'Tadjeen is a North African fish tagine with saffron, potatoes, carrots, and tomatoes layered and simmered in olive oil. A one-pot Sephardic-style fish stew finished with lemon juice and pimento.

Traditional Swedish sillsallad with chopped herring, beets, potatoes, apple, and dill in an egg yolk dressing, served with a pink beet-sour cream sauce. A Scandinavian holiday classic.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

Sage pot roast braised in beef broth with red potatoes, carrots, and onions until fork-tender. A one-pot Sunday dinner with a thickened pan gravy from the drippings.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

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Dutch oven pot roast braised with wine, tomato sauce, onions, and celery, with carrots and potatoes added for the last hour. A classic one-pot Sunday dinner.

Classic French veal stew with shoulder cubes browned in butter, braised in white wine and broth with a bouquet garni. Fork-tender and rich, served over rice, polenta, or potatoes.

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