4,109 potatoe recipes

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.

Pressure cooker zucchini soup pureed with potatoes, carrots, and fresh basil. Ready in 20 minutes with just five minutes at high pressure for a silky, vegetable-packed bowl.

Pressure cooker beef stew browns chuck with onion soup mix, then pressure-cooks with potatoes, carrots, and onion for fall-apart tender meat in 40 minutes instead of three hours.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Beef and bay stew: a rustic Irish-style beef stew with leeks, turnip, carrots, potatoes, and celery, simmered gently with bay and thyme. Old-fashioned slow-cooked supper served with crusty bread.

German beef stew with vinegar, dill, potatoes, and carrots in a tangy broth. A two-day stew that simmers low, chills overnight for easy fat removal, then reheats even better.

Pan-fried fish fillets coated in instant potato flakes for an extra-crispy golden crust. Mustard in the egg wash adds a subtle kick.

Traditional salt cod fish cakes with mashed potatoes, onion, and egg. A Newfoundland and Maritime classic fried until golden. Five ingredients, overnight soak required.

Yes, this is a vegetarian pot pie. Not only just vegetarians love it, but also meat-lovers enjoy it. Flavorful and tasty, a delicious, warm yet light main dish during a cold winter day.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Oven-baked potato wedges with crispy skin, made with just cooking spray instead of deep frying. Soak, shake in a bag to coat, and bake at high heat for golden, low-calorie fries.

A 3-ingredient chilled bisque that blends frozen cream of potato soup with peppery fresh watercress and milk into a smooth, elegant cold soup. Ready in minutes, no cooking required.

Yankee pot roast: browned beef chuck slow-simmered with bay leaves until fork tender, then finished with potatoes, carrots, and onions. The New England Sunday supper classic.

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.

Farmer's pork chops baked over sliced potatoes with onion rings and a sour cream mustard sauce. A hearty one-dish dinner that braises in the oven for 90 minutes.

Glitscher: German potato dumplings shaped into long pointed torpedoes from raw and day-old boiled potatoes, simmered until tender. Regional German comfort food from the traditional dumpling playbook.