337 potato recipes

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.

Italian style potato dumplings but made with Paris, France flair. This recipe is a good way to use up leftover Pâte à Choux or Quick change pastry by mixing it with leftover mashed potatoes to create a soft potato dumpling.

So delicious and much less greasy than your deep-fried ones.

Horseradish garlic burgers with thyme, chives, and melted Havarti on toasted onion rolls. Grilled gourmet patties with bold, sharp flavor.

These baked fish and chips have much less fat and calories than deep-fried ones, but it still tastes delicious, and this time you don't have to feel guilty about it.

Add a European taste to your summer with this succulent dish that is made with beer to give it a unique flavor.

Oven-baked potato chips made with just two ingredients: a russet potato and low-fat Italian dressing. Thin slices baked at high heat until crispy and golden, with a fraction of the fat of fried chips.

Oven-roasted purple potato hash with green onions, garlic, red bell peppers, and a kick of cayenne. A colorful, crispy breakfast side that's naturally oil-free and packed with nutrients.

Creamy sherried lobster bisque for two, made with lobster tails, red potatoes, clam juice, and light sour cream blended silky smooth. An intimate, elegant soup finished with dry sherry and thyme.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Cheesy hash brown casserole with frozen hash browns, cream of chicken soup, Colby cheese, and onion. The classic potluck and church-supper side dish, oven-ready in 10 minutes.

Simple cod chowder simmers Atlantic cod with russet potatoes and onion in whole milk, finished with fresh chives. A clean New England-style classic ready in under an hour.

Sweet onion shrimp balls grind Vidalia onion, potato, and shrimp into a thick batter, then fry into crispy golden bites. Five-ingredient appetizer with no breading required.

A hearty New England fish hash with flaked fish, diced potatoes, and hard-cooked eggs, pan-fried in lard until golden and crusty. Seasoned with Worcestershire and evaporated milk for old-fashioned Down East comfort in just 30 minutes.