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Our favorite potato recipes - 1255 recipes

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Grind together and store in glass jar

  • 1 tablespoon black pepper
  • 1 teaspoon salt
  • 1 ⁄2 tablespoon chicken bouillon powder
  • 1 tablespoon dried parsley
  • 1 ⁄2 teaspoon garlic powder
  • 1 ⁄2 tablespoon onion powder
  • 1 ⁄2 teaspoon celery seed
  • 1 teaspoon marjoram leaves
  • 1 large bay leaf
4.7/5 (3 Votes)

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(OPTIONAL STEP): Season chicken with salt and pepper

  • 6 skinless chicken thighs, bone-in, skin on or off
  • Salt and pepper to season
  • 2 tablespoons olive oil (more if needed )
  • 2 pounds | 1 kg baby potatoes, quartered
  • 2 tablespoons minced garlic (or 8 cloves)
  • 1 medium onion, roughly chopped
  • 1 small yellow pepper (capsicum), deseeded and diced
  • 1 small red pepper (capsicum), deseeded and diced
  • 2 medium-sized carrot, peeled and sliced
  • 14 oz | 410g can crushed tomatoes
  • 1 14 oz | 400g bottle tomato passata (tomato sauce or puree for US readers)*
  • 150 ml red wine (optional -- substitute with beef broth IF DESIRED)
  • 2 tablespoons tomato paste
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon each dried basil and oregano
  • 1 cube bullion (beef), crushed
  • 1 teaspoon salt (adjust to your taste)
  • pepper (adjust to your taste)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup sliced mushrooms
  • 1/2 cup pitted black olives
3.8/5 (4 Votes)

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Set your sous vide to 194 F / 90 C

  • 2 pounds Russet potatoes
  • 5 cloves garlic
  • 3 sprigs rosemary
  • 8 oz unsalted butter
  • 1 cup whole milk
  • 2 teaspoons kosher salt
0/5 (0 Votes)

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Place a heavy stockpot or Dutch oven over medium-high heat and add diced bacon

  • 4 ounces bacon, cut in 1/4" pieces
  • 1 small yellow onion, cut in 1/4" dice
  • 1-1/2 ribs celery, cut in 1/4" dice
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 3 cups peeled, 1/2-inch potato cubes (about
  • 2 medium baking potatoes)
  • 1 cup half-and-half
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon salt, optional
  • 1/4 pound sharp cheddar cheese, grated
0/5 (0 Votes)

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Preheat the oven to 450 degrees F

  • 1 lemon, cut into slices
  • 1 whole chicken, skin on, cut into parts
  • Olive oil, for drizzling
  • Kosher salt and coarsely ground black pepper
  • 2 to 3 shakes hot Hungarian paprika
  • 1 pound small potatoes, any larger ones halved
  • 4 carrots, sliced in half lengthwise
  • 20 or so fresh thyme sprigs
  • 2 to 3 fresh rosemary sprigs
0/5 (0 Votes)

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boil potatoes in salted water until tender, 15 mins; drain

  • 12 oz red potatoes, cubed
  • 1 tbsp. unsalted butter
  • 24 frozen pearl onions, thawed (about 1 cup)
  • 1/4 cup chicken broth
  • 1/2 cup heavy cream
  • pinch of nutmeg
  • salt and pepper to taste
  • 1/2 cup frozen peas, thawed
  • 1 tbsp. chopped fresh chives,
  • fresh lemon juice to taste
0/5 (0 Votes)

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Preheat oven to 450 degrees F and coat a large baking sheet with cooking spray

  • 1 small sweet potato per serving, raw cubed
0/5 (0 Votes)

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**Times and quantities are for 2 separate bagged meals to be frozen**

  • 12 new potatoes
  • 2 cans cream of potato
  • 2 cans of water
  • 2 ham steaks, cubed
  • 16 oz cheddar cheese
  • 4 cups of broccoli
  • salt and pepper
0/5 (0 Votes)

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Marinate the pork chops: Pound each pork chop (using a meat pounder or, in a pinch, I’ve also used a cast iron sk...

  • For the pork chops
  • 6 boneless pork chops (about 3 ounces each)
  • 3 About 3 cups buttermilk, whole milk if you can find it
  • Kosher salt and freshly cracked black pepper
  • 2 cups yellow cornmeal
  • Cayenne pepper
  • Canola oil (or high heat safflower or sunflower, what I used) for shallow-frying
  • For the potatoes
  • 3 pounds small-to-medium red potatoes
  • Kosher salt
  • 1 cup half-and-half (or 1/2 cup milk plus 1/2 cup heavy cream)
  • 6 ounces soft goat cheese
  • 8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, diced and chilled
  • 1/2 cup finely sliced fresh chives
  • Freshly ground black or white pepper
0/5 (0 Votes)

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Place potatoes and stock in large stockpot; bring to a boil on high

  • 4 lb. russet potatoes, peeled and cut into 1 inch cubes
  • 2-32 oz. cartons of chicken stock
  • 1/2 c. grated Parmesan cheese
  • 1/4 c. fresh Italian parsley, finely chopped
  • 8 oz. tub of Rondele' Light Garlic and Herb Cheese Spread(can use any garlic and herb cheese or cream cheese spread)
  • 4 /tbs, butter
  • 1/2 tsp. salt
0/5 (0 Votes)

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Preheat oven to 400 degrees

  • 1 T oil
  • 1/2 cup minced onion
  • 5 cups shredded potatoes
  • 2 beaten eggs
  • 2 green onions chopped
  • 1/4 cup chopped fresh parsley
  • 2 T flour
  • 2/4 t salt
  • 1/8 t pepper
  • 1/4 cup sour cream
  • and chopped chives or green onions for garnish
0/5 (0 Votes)

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Toss the potatoes with the onion, flour and salt and pepper; set aside for about 10 minutes

  • 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
  • 1/2 cup of chopped onion
  • 3 tablespoons of all purpose flour
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 to 1/2 cup (1/2 to 1 stick) of salted butter
  • Water to cover
  • 1 (12 ounce) can of evaporated milk
  • Shredded cheese, for garnish, optional
5/5 (1 Votes)

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