Adapted from Saveur magazine where they always have interesting international recipes.
(2017) Persian Potato Pancakes
potatoes
(2017) Twice-Baked Green Potatoes
We love stuffed potatoes. This recipe came from Southern Living and called for stuffing russet potatoes. But you can precook our little potatoes and layer them, gratin style, then top with these delicious greens.
(2017) Chicken Thighs with Lemon and Red Potatoes
A recipe from seriouseats.com.
(2017) Garlic-Potato Deviled Eggs
Everyone needs one more deviled egg recipe. Right? This one’s from something called “Homestyle Family Favorites Annual Recipes 2008.” They use just a few of the egg yolks in order to reduce the cholesterol in the deviled eggs. If that’s not an issue in your family, then keep them all!
Asha Gomez’s Kerala Meets Brunswick Stew
Asha Gomez, chef-owner of Spice to Table and the late lamented Cardamom Hill, says it was Fat Matt’s Brunswick stew that inspired this dish, a riff on the beef stew her grandmother made in Kerala, India. I’ve adapted this from a recipe published in Atlanta magazine.
Crispy Smashed Potatoes
As long as potatoes keep showing up in our box, I keep thinking of ways to enjoy them.
This recipe is like the best way to use those pretty potatoes – simple and then you season them however you wish. They really are irresistible.
Salt Roasted Potatoes
Back in July, Adrian Villarreal of Rreal Tacos prepared salt-cooked potatoes. They were amazing and completely crave-worthy. He boiled them in very, very salted water until the water all evaporated. Which left a saucepan that would only be good for salt-cooking potatoes in the future (a thick salt crust that didn’t appear to be coming loose any time soon).
This recipe from “The Improvisational Cook” by Sally Schneider will save your cookware but give you similar results with very little trouble. Pick up a box of kosher salt and try it. Mix up a little sour cream with chives and serve alongside.
Tomato, Pasta and Potato Bake
Yes, you can eat potatoes with your pasta.
This idea comes from Everyday Food magazine. Love that you don’t have to precook the pasta. Makes for a much easier dinner and less heat in the kitchen.
Cucumber Potato Salad
I love this recipe from Sunset magazine. Who thinks of these combinations? Love this one. And I like the idea of steaming the potatoes instead of boiling. Just be sure your potato pieces are all the same size so they’ll steam evenly.
Grilled Potato Rosemary Cake
As long as you’ve got the grill going to smoke those tomatoes (or grill anything else), how about using it to cook up a potato cake? Wouldn’t they taste great using that same smoking mixture as you’re using for the potatoes?