111 potato recipes

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Raw zucchini sauce blended with yogurt, garlic, lemon, and basil. A no-cook sauce for pasta or baked potatoes that comes together in minutes.

Papas chorreadas are Colombian potatoes drenched in a creamy tomato, scallion, and cilantro cheese sauce. A comforting side that pairs with grilled meats or eggs.

Marinated herring salad with diced potatoes, beets, apples, and dill pickles dressed in a whipped cream dill dressing. A classic Maritime Canadian cold salad with Scandinavian roots.

Homemade herb croutons toasted then sauteed in seasoned butter with garlic salt and garden herbs. Crunchy topping for salads, soups, and casseroles.

Slow cooker navy bean soup with ham hocks or chicken, potatoes, carrots, celery, and thyme. A hearty crockpot bean soup that simmers all day and freezes well.

Delish herring canapes that are perfect for any party or gathering. They will have everyone coming back for more!

A simple, fragrant oil that can make anyone's kitchen smell amazing.

Cream cheese party dip with ketchup, French dressing, and grated onion blended smooth. A retro five-minute appetizer for chips and crackers with a tangy, creamy kick.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

This scrumptious pot roast is made with beef gravy and gingersnap cookies.

Dairy-free tofu cream cheese flavored with lime juice, dill, and caraway seeds. Just blend until smooth and spread on bread or baked potatoes. Vegan, high-protein, and ready in minutes.

Quick microwave refried beans made from canned pinto beans mashed with garlic and olive oil. Four ingredients and five minutes for creamy, homemade frijoles refritos.

Spicy-cool picante dressing made with mayo, sour cream, and Pace picante sauce with a hit of cumin. Drizzle it on salads, coleslaw, potatoes, or sliced tomatoes for a Tex-Mex kick.

Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.

A scrumptious and tasty vegetarian dish made out of a variety of vegetables you can get from your garden or the grocery store.