2,566 tater recipes

Cawl Cig Moch is a traditional Welsh bacon soup with leeks, potato, and celery, finished with an egg yolk and milk liaison for silky richness. Simple, warming, and deeply satisfying.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Greek-style lemon roast potatoes baked low and slow in olive oil, fresh lemon juice, garlic, and oregano until fork-tender with golden, caramelized edges. Vegetarian and diabetic-friendly.

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

Vegetarian chili with TVP (textured vegetable protein), pinto beans, and fresh chili peppers. Oil-free cooking, ready in 40 minutes. Plant-based protein that satisfies.

Savory crepes fill thin egg pancakes with sautéed mushrooms and cottage cheese, then bake until warmed through. Eastern European brunch or light dinner classic.

Southern spoonbread with sweet corn kernels, sharp cheddar, and crumbled bacon, lifted by whipped egg whites for a soufflé-like rise. Spoon it from the casserole onto plates as a side or light main.

Earthy brown rice simmered with cumin, paprika, red bell pepper and oregano for a healthy, fragrant Spanish rice side dish. Just 5 minutes of prep and one pot to clean.

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Gluten-free steamed bread with oats, rice flour, amaranth, dried apricots, and ground almonds. A dense, moist loaf sweetened with molasses and cooked on the stovetop without an oven.

Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.

Griddle flat bread cooks fast on a hot skillet with just flour, shortening, water, and baking powder. A no-yeast, pan-fried bread that pairs beautifully with sautéed greens like escarole.

Cozy small-batch corn chowder for two with potatoes, milk, paprika, and a pinch of kelp powder for natural briny depth. Simple, warming, and perfectly portioned.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.

Braided onion bread with three rolled strips filled with butter, finely chopped onions, garlic, paprika, sesame seeds, and grated cheese. A showstopping savory yeast loaf.