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Warm new potato salad with chives and saffron recipe

Warm new potato salad with chives and saffron recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

An elegant dish to make when new potatoes are in season. Serve as a warm potato salad or spring side dish.

1 person made this

IngredientsServes: 6

  • 1kg new potatoes
  • salt, to taste
  • 1 bunch of chives, finely sliced
  • extra virgin olive oil, to taste
  • 1 sprinkling of saffron

MethodPrep:5min ›Cook:25min ›Extra time:10min cooling › Ready in:40min

  1. Boil the potatoes in plenty of salted water to taste;drain and let cool before peeling and slicing.
  2. Arrange sliced potatoes on a platter; sprinkle chopped chives and saffron threads on top of potatoes. Drizzle a generous amount of olive oil on top of potatoes and serve.

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Michelin-starred chefs share 7 easy potato dishes you can make that aren't french fries

Insider asked Michelin-starred chefs to share their favorite recipe with potatoes.

Pommes fondant will transport you to France, while tortilla Española will make you dream of Spain.

Chefs also gave us their tips and tricks for making the best potato salad and hash browns.

Take your traditional potato salad up a notch by first cooking your spuds in hot chicken broth.

Curtis Stone, who runs Maude and Gwen in Los Angeles, told Insider that this trick takes his favorite potato salad from "everyday to extra special."

"I think of this salad as a bit of a wingman because I take it everywhere with me," he said. "It never fails me at picnics, barbecues, or at my own dinner table."

To make Stone's potato salad for eight, you'll need: 4 pounds of Yukon gold potatoes (peeled, cut into 1 ½-inch chunks), 8 ounces bacon (finely diced), 1 ½ cups low-sodium chicken broth, 2 medium shallots (finely chopped), ⅓ cup cornichons (finely chopped), ¼ cup drained capers, ¼ cup fresh flat-leaf parsley (finely chopped), and ⅓ cup aioli or mayonnaise.

Begin by placing your potatoes in a large saucepan of salted water. Bring the water to a boil over medium-high heat and boil your potatoes for about 10 minutes, until they're just tender.

While your potatoes are boiling, cook your bacon over medium-high heat in a large nonstick skillet for about six minutes, until they're crispy and golden brown. Transfer the bacon to a plate lined with paper towels.

Then, in a small saucepan, bring the chicken broth to simmer over high heat. Add your shallots, cornichons, and capers. Reduce the heat to medium-low and simmer very gently for two to three minutes, until the shallots soften slightly. Remove from heat.

Drain the potatoes in a colander and gently shake them to release any excess moisture. Transfer the potatoes to a large bowl. Add one-third of the broth mixture to your hot potatoes and, using a silicone spatula, gently fold and turn the potatoes in the hot broth for about two minutes — until most of it has been absorbed. Repeat two more times, adding just enough of the broth to moisten. The potatoes should break down a bit.

Gently fold the bacon and parsley into the warm potatoes, then gently fold in the aioli or mayonnaise. Season to taste with salt and black pepper. Stone said you can serve the salad warm, at room temperature, or chilled.

Pommes fondant may sound fancy, but this simple dish only takes 10 minutes of prep.

Stone loves using this classic French cooking technique — also known as fondant potatoes — when he's craving taters.

To make Stone's version of fondant potatoes for two, you'll need: 1 large Russet potato, ¼ cup chicken stock, 80 grams unsalted butter, 2 tablespoons grapeseed oil, 2 thyme sprigs, 1 rosemary sprig, and 1 garlic clove (peeled, smashed).

First, trim the sides off the potato to give it a square shape. Cut your trimmed potato lengthways into 3-centimeter-thick slabs, then create potato rounds from the slabs.

Heat your oil over medium-high heat in a small saucepan. Season potato rounds with salt and add them to the pan. Cook the potatoes for about four minutes, until their undersides have turned golden brown.

Turn your potatoes over and add the butter, stock, thyme, rosemary, and garlic. Cover the potatoes in the pan with parchment paper and reduce the heat to a simmer.

Cook your potatoes for 25 minutes, until they're tender. Keep the fondant potatoes warm until you're ready to serve.

A tortilla Española will transport you to Spain at any time of day.

Chris Morgan, who runs Bammy's in Washington, DC, told Insider that tortilla Española is his favorite potato dish "without a doubt."

"Tortilla Española is classically eaten throughout the day," he said. "It's a fun Spanish recipe that you can adapt, and there are fun ways to up the ante with chorizo or different cheeses."

Morgan loves going the classic route. To make his version of tortilla Española, you just need: 4 large Idaho potatoes (peeled and cut into ⅛-inch slices), 4 large eggs, 1 large onion (julienned), and ¾ cup extra-virgin olive oil.

First, heat your olive oil in a sauté pan (Morgan recommends using a nonstick pan) and throw in your potato slices one at a time so they don't stick together. Add your onion on top of the potatoes and slowly cook everything over medium heat, turning the potatoes and onions so they don't burn. Cook until they're just tender.

Drain the oil, saving it for later, and set your potato and onion mixture aside. Wipe out the pan.

Whisk your eggs in a separate bowl until they turn frothy. Add the potato and onions and mix until they're well-coated. Allow to sit for 20 minutes.

Add three tablespoons of the reserved oil to your sauté pan and heat until it just starts to smoke. Throw in your egg and potato mixture and spread so that it forms an even layer in the pan. Lower the heat to medium and shake the pan often to prevent it from sticking.

When the eggs and edges are noticeably beginning to brown underneath, flip the tortilla onto a plate. Add one more tablespoon of your reserved oil to the sauté pan and slide the tortilla back into the pan, cooking the other side for three to four minutes.

Flip the tortilla two more times to help with even cooking and shaping the edges. Remove from the pan and cut into wedges.

Or get your potato fix by serving them in the rösti style inspired by Switzerland.

"In Switzerland, rösti means 'crisp and golden,'" Chef Patrick O'Connell, who runs The Inn at Little Washington, explained to Insider. "The word has become synonymous with the country's famous potato cake."

O'Connell, whose three-star restaurant was also recently awarded the Green Michelin Star for sustainability, loves serving his rösti potatoes with smoked salmon and scrambled eggs for brunch.

"The potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs," he said. "This dish is a lighter and more interesting brunch dish than the usual eggs Benedict."

To make O'Connell's rösti potatoes for six, you'll need: 2 large Idaho potatoes, ½ cup clarified butter, 12 eggs, 12 slices smoked salmon, 5 tablespoons crème fraîche, 2 teaspoons capers, 2 teaspoons red onion (finely diced), 2 teaspoons fresh chives (finely chopped), 2 teaspoons fresh dill (chopped).

Begin by peeling the potatoes and steaming them for 15 minutes. Let them cool, then use a box grater to shred the potatoes. Season the shredded potatoes with salt and white pepper and shape them into six cakes.

In a large skillet, heat half of your butter over medium heat. Place three of the cakes into the skillet and cook them for about five to seven minutes per side. Remove and drain them on paper towels. Repeat the step for the remaining cakes.

To make the scrambled eggs, first whisk your eggs together with 3 tablespoons of the crème fraîche, along with salt and pepper, in a stainless-steel bowl. Then place the bowl over a simmering pot of water, stirring and folding the eggs with a rubber spatula until they're very lightly scrambled.

To serve, place one of your rösti potatoes in the center of each plate. Add two slices of salmon on top, as well as a spoonful of scrambled eggs and a small dollop of crème fraîche. Top everything off with your capers, red onion, chives, and dill.

These Japanese sweet potatoes with a creamy Italian dressing could be a standout side dish, or the star of the dinner table.

"This is definitely our favorite potato recipe, and one of our favorite dishes in general!" Angie Rito and Scott Tacinello, the husband-and-wife team behind Don Angie, told Insider. "We love that the tangy creamy Italian dressing and sumac spice mix both offer acidity to balance the sweetness of the potatoes. The Parmesan and chives add even more savoriness, resulting in a very craveable dish."

To make the Japanese sweet potatoes for six, you'll need: 4 medium Japanese sweet potatoes (scrubbed clean), 2 heads of garlic (sliced in half horizontally), and Kosher salt.

First, place your potatoes and garlic in a large pot and cover with cool water by an inch. Heavily season it with salt ("like seawater") and bring it to a simmer over medium heat. Cook the potatoes for 25 to 30 minutes, until they're fork-tender. Drain the potatoes and set them aside until they're cool enough to handle but still warm.

Then, with a fork, gently break the potato apart into rustic pieces about 1 ½ to 2-inches in size. Add the pieces to a large mixing bowl and toss with 1 cup of potato starch, evenly coating all slides.

"It's important that the potatoes are still warm at this point. The residual heat helps the starch adhere and activates it," Rito and Tacinello told Insider. "This step ensures a very crisp outer coating when you fry the potatoes."

Arrange the potatoes in a single layer on a sheet tray or large plate and place them in the refrigerator to chill for 45-60 minutes.

While your potatoes are cooling, make the spice mixture: Add 2 tablespoons granulated onion, 2 tablespoons granulated garlic, 2 tablespoons kosher salt, 2 tablespoons sugar, 1 tablespoon sumac, and ½ teaspoon dried oregano into a small bowl and whisk everything together until they're evenly combined. Set aside.

You can also make the dressing. Throw ⅓ cup creme fraîche, ¾ cup Kewpie mayonnaise, ¼ cup white wine vinegar, ⅓ cup coarsely grated Parmesan (preferably Parmigiano-Reggiano), 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 ½ teaspoons dried oregano, 2 teaspoons sugar, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ cup of water all into a blender. Mix on high for 30 seconds, until they're well-combined.

Then, with the blender running on slow, slowly drizzle in ⅓ cup extra-virgin olive oil and ½ cup neutral oil (such as vegetable) for about 20 seconds, until they're well-incorporated. Set aside.

To fry your potatoes, first heat 8 cups of neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches about 360 degrees Fahrenheit. Then, working in batches to avoid overcrowding, fry your potatoes for 3-4 minutes, until they're golden brown and crispy. Set them in a large mixing bowl and toss with half of the spice mixture. Repeat the process until all your potatoes are fried and spiced.

Arrange your seasoned potatoes on a serving platter and drizzle with one cup of the dressing, putting the rest in a small side bowl for dipping. Garnish your potatoes with additional Parmesan and chives.

Pro tip: If you want to skip the hassle of frying, Rito and Tacinello said you can achieve a similar (but less crispy) result by cubing your potatoes, tossing them in olive oil, and roasting them in the oven for about an hour at 350 degrees Fahrenheit.

Elevate your morning hash browns with some chives and Parmesan.

"I love a good crispy hash brown, where the outside is nice and golden-brown and the inside is soft," Soo Ahn, chef of the soon-to-be-open Adalina in Chicago, told Insider. "That's why I love hash browns that have been cooked on both sides to give that greater ratio of crispiness to tenderness."

To make Ahn's hash browns, you'll need: 2 peeled potatoes, 6 tablespoons bacon fat, 4 tablespoons grated parmesan cheese, and 2 tablespoons chives (chopped).

First, grate your peeled potatoes and wring out all the excess moisture. Then, pour some of the bacon fat into a pan and turn the heat up to medium-high.

Add your grated potatoes to the pan and season with salt and pepper. After about five to six minutes, once your potatoes are crispy and brown, flip them over and cook for another five to six minutes.

Finish off your hash browns with parmesan and chives. Breakfast is served!

Or skip your usual pancakes for a Korean potato pancake instead.

Suyoung Park, the executive chef of Jungsik in Manhattan, told Insider that this is her favorite recipe with potatoes.

"It's so savory and crispy, and it has a similar taste to a hash brown," she added. "It's very easy and simple — that's the way Korean people love it!"

To make Park's potato pancakes at home, you'll need: 2 medium potatoes (peeled, thinly sliced), ½ medium onion (peeled, thinly sliced), 1 green chili (seeded, thinly sliced), and ¼ carrot (thinly sliced).

Begin by julienning your potatoes and soaking them in cold water for at least five minutes. Park said this step is essential for removing the starch from the potatoes. Then dry them with a kitchen towel.

Mix your green chili, onion, and carrot with ½ teaspoon of salt, 2 tablespoons of flour, and 1 tablespoon of the potato starch. Add your potatoes to the mixture.

Place a pan on medium heat and add plenty of cooking oil. Spread your potato slices onto the pan and cook until they're browned, making sure to turn it over and cook the other side as well.

Park recommends serving your Korean potato pancakes with soy pickles or an easy dipping sauce — just mix equal parts soy sauce, vinegar, water, sugar, and chili powder.

50 Potato Sides

Take your spuds to the next level with these tempting upgrades!

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2. Extra-Crispy Potatoes Cook 3 pounds chopped peeled Yukon Gold potatoes in salted boiling water until almost tender, 8 to 10 minutes. Drain and transfer to a large bowl let cool. Shake the potatoes in the bowl to roughen up the edges. Make Garlic Roasted Potatoes (No. 1), using the boiled potatoes and only 1 1/2 teaspoons salt toss halfway through roasting.

3. Potatoes with Brussels Sprouts Make Garlic Roasted Potatoes (No. 1), using 1 pound each halved small potatoes, halved Brussels sprouts and roughly chopped carrots.

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5. Curry Potatoes with Cauliflower Toss 2 pounds halved small potatoes with 3 cups large cauliflower florets, 1 red onion (cut into wedges), 2 tablespoons each olive oil and melted butter and 1 1/2 teaspoons each curry powder and kosher salt. Roast on a preheated baking sheet at 450 degrees F until browned and tender, 50 to 60 minutes. Top with chopped cilantro.

6. Honey-Turmeric Sweet Potatoes Cook 3 pounds chopped peeled sweet potatoes in salted simmering water until just tender, 10 to 12 minutes drain. Toss with 4 tablespoons butter, 2 tablespoons honey and 1/2 teaspoon each ground turmeric and allspice season with salt. Top with chopped dill and scallions.

7. White Sweet Potatoes with Salsa Toss 3 pounds white sweet potatoes (peeled and sliced 1/2 inch thick) with 3 tablespoons olive oil, 1/2 teaspoon kosher salt and a few grinds of pepper. Roast at 425 degrees F, flipping halfway through, until golden, about 40 minutes. Soak 1/2 minced shallot in 2 tablespoons chardonnay vinegar for 10 minutes. Add 1/2 cup each finely diced red bell pepper and cilantro and season with salt and pepper let sit 10 minutes. Spoon over the potatoes.

8. Harissa Sweet Potatoes Make Garlic Roasted Potatoes (No. 1), using chopped peeled sweet potatoes. Cook 4 chopped garlic cloves in 1 tablespoon olive oil in a small saucepan over low heat until soft, 3 to 4 minutes. Remove from the heat and add 2 tablespoons harissa and 1 tablespoon lemon juice. Toss the potatoes with the garlic-harissa mixture and 1/4 cup chopped cilantro.

Ancho Sweet Potatoes with Beets (No. 9)

Ancho Sweet Potatoes with Beets (No. 9)

9. Ancho Sweet Potatoes with Beets Toss 1 1/2 pounds each chopped peeled sweet potatoes and beets with 4 tablespoons each melted butter and maple syrup, 2 teaspoons each fresh thyme and kosher salt and 1 teaspoon ancho chile powder. Spread in a 9-by-13-inch baking dish, cover and bake at 425 degrees F until the vegetables are tender and the liquid is syrupy, 50 to 60 minutes.

10. Salt Potatoes Rub together 1 1/2 cups kosher salt, 8 rosemary sprigs and 8 smashed garlic cloves. Spread half of the salt mixture in a 9-by-13-inch baking dish. Add 3 pounds small mixed potatoes, then top with the remaining salt mixture. Roast at 450 degrees F until the potatoes are tender, 45 to 55 minutes. Remove from the salt. Melt 1 stick salted butter with 2 teaspoons each chopped rosemary and minced garlic serve with the potatoes for dipping.

11. Potato Gratin Simmer 2 cups heavy cream with 2 minced garlic cloves, 2 teaspoons kosher salt and a pinch of cayenne. Combine 3 pounds thinly sliced russet potatoes and 6 strips chopped cooked bacon in a buttered 9-by-13-inch baking dish, then pour in the cream mixture. Cover and bake at 375 degrees F until tender, about 50 minutes. Uncover, top with 1 cup shredded cheddar and bake 15 to 20 more minutes. Top with sliced scallions.

12. Potato-Mushroom Gratin Brown 1-pound sliced mushrooms in butter in a large skillet over medium-high heat season with salt. Make Potato Gratin (No. 11), omitting the cayenne and replacing the bacon with the mushrooms and the cheddar with dill havarti. Top with chopped dill.

13. Italian Potato Gratin Make Potato Gratin (No. 11), adding 1/2 cup marinara sauce to the cream omit the bacon. Spoon 1/2 cup more marinara over the top before baking. Replace the cheddar with mozzarella. Top with chopped parsley and a pinch of dried oregano.

14. Greek Lemon Potatoes Toss 3 pounds white potatoes (peeled and cut into wedges) with 1/2 cup chicken broth, 1/3 cup each olive oil and lemon juice, 3 minced garlic cloves, 2 teaspoons each dried oregano and kosher salt and a few grinds of pepper in a large baking dish. Cover and bake at 400 degrees F until almost tender, 25 minutes. Uncover and continue to bake until browned, 40 to 50 more minutes. Top with chopped parsley and salt.

15. Potato–Goat Cheese Tart Microwave 1 1/4 pounds each thinly sliced peeled Yukon Gold potatoes and sweet potatoes in a large bowl, covered, until par-cooked, 3 to 4 minutes. Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Roll out 1 sheet thawed frozen puff pastry into an 11-inch square and prick the center all over with a fork shingle the potatoes over the top. Bake on a baking sheet at 425 degrees F until well browned, 30 to 40 minutes. Dot with 1/2 cup goat cheese and bake 2 minutes.

16. Potatoes Anna Toss 2 1/2 pounds thinly sliced peeled russet potatoes with 1 stick melted butter, 3 grated garlic cloves, 2 teaspoons kosher salt and a few grinds of pepper. Set a large ovenproof nonstick skillet over medium heat starting from the center, arrange the potatoes in circles, overlapping slightly. Bake at 450 degrees F until tender and browned on the bottom, 25 to 35 minutes. Flip the cake and bake until lightly browned, 20 minutes.

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19. Hasselback Potatoes with Sage Butter Melt 6 tablespoons salted butter with 1 tablespoon chopped sage. Make crosswise cuts 1/8 inch apart in 8 Yukon Gold potatoes, slicing almost through to the bottom. Cook in boiling water until almost tender, 4 minutes drain, pat dry and transfer to a baking dish. Brush with half of the sage butter and season with pepper. Bake at 375 degrees F, basting with the remaining butter every 30 minutes, until crisp and golden, 1 1/2 hours.

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23. Potato Nachos Slice 4 large red-skinned potatoes lengthwise 1/4-inch-thick, then rub with 2 tablespoons olive oil and 1 teaspoon kosher salt. Arrange on a baking sheet and broil until just tender and browned in spots, 4 to 6 minutes per side. Sprinkle with 1 cup shredded Mexican cheese blend and 1/2 cup crumbled cooked bacon broil until the cheese melts and the edges of the potatoes are crisp, 2 minutes. Top with chipotle mayonnaise and sliced scallions.

24. Schmaltz Potatoes Cook 3 pounds fingerling potatoes (sliced 1/2-inch-thick) in salted simmering water until just tender, 12 minutes drain and pat dry. Working in batches, fry the potatoes in 1-pint schmaltz (chicken fat) in a large skillet over medium-high heat until browned and crisp, 3 to 5 minutes. Remove with a slotted spoon and toss with 1 minced large garlic clove and some chopped parsley season with salt.

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26. Potato Rösti Shred 3 pounds peeled russet potatoes on a mandoline. Toss with 2 teaspoons kosher salt, then squeeze dry in a clean kitchen towel. Heat 1/2 cup vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the shredded potatoes and press into a cake. Cook, rotating the skillet and adjusting the heat as needed, until golden, about 7 minutes per side, adding another 1 tablespoon vegetable oil when you flip the cake. Transfer the skillet to the oven bake at 450 degrees F until tender, about 10 minutes. Season with salt.

27. Spicy Potato Cakes Cook 1 3/4 pounds quartered peeled Yukon Gold potatoes in salted boiling water until tender, 10 minutes drain, return to the pot and mash. Stir in 2 lightly beaten eggs, 4 sliced scallions, 2 minced garlic cloves, 1 minced seeded Scotch Bonnet chile, the zest of 1 lime and 2 teaspoons each ground cumin and kosher salt. Form into 8 patties coat in flour. Fry in vegetable oil in a large skillet over medium-high heat until golden, about 2 minutes per side. Serve with tamarind chutney.

28. Fried Potato-Crusted Potatoes Cook 2 pounds small red-skinned potatoes in salted boiling water until tender, 20 minutes drain and let cool slightly, then cut into 1/2-inch cubes. Toss with 8 ounces mascarpone and 1/4 teaspoon ground nutmeg season with salt and pepper. Refrigerate until chilled. Form 1/4 cupfuls of the potato mixture into balls (about 16). Dredge in instant potato flakes, lightly beaten egg, then again in potato flakes. Deep-fry in 375 degrees F vegetable oil until golden and warmed through, 4 to 5 minutes.

29. Slow-Fried Potato Wedges Arrange 3 russet potatoes (each cut into 8 wedges) in a large cast-iron skillet add enough vegetable oil to cover halfway. Cook over medium heat, turning occasionally, until very tender, browned and crisp, 45 to 50 minutes. Drain on paper towels sprinkle with salt.

30. Fried Potatoes with Sage Microwave 4 large russet potatoes until tender, 15 to 18 minutes let cool, then break into rough chunks. Refrigerate 30 minutes. Deep-fry 20 sage leaves in 360 degrees F vegetable oil in a large pot over medium heat until crisp remove. Add the potatoes in batches and fry until browned and crisp, 3 to 5 minutes. Remove season with salt and pepper. Top with grated pecorino and the fried sage.

Recipe: Potato Salad with Saffron and Herbs, for Beth

This is another recipe that I promised to pass on more than a year ago. Maybe two years go. Oh dear. Sorry, Beth… Anyway, this recipe’s a real delight – light and herby and tangy, without the creaminess of traditional potato salads, but with so much more sharpness and flavour. Also, it’s vegan!

The recipe originated in Julie LeClerc’s cookbook, Made in Morocco, which I can heartily recommend, though not quite as much as Taking Tea In the Medina, which I love even more and is one of my go-to books for things middle-eastern. I’ve added more herbs, and have upped the dressing-to-potato recipe because I’m evil like that. Enjoy!

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Now What Will You Do With It?

Halve the potatoes if they are on the large side, and cook in boiling water until just tender. Drain and cut in half (or quarters if they were already in halves).

While the potatoes are cooking, prepare the other ingredients.

In a large bowl, soak the saffron in a tablespoon of very hot water, to infuse. Chop the onions very finely and add to the saffron and water with the crushed garlic. Pour in your oil and vinegar and whisk to combine, then chop all the herbs and add them in with the salt and pepper. Stir.

Add the potatoes while still hot, and toss everything well to combine. Eat while warm, or at room temperature. But do toss it again if it stands for a while before eating.

This is already vegan, gluten-free and nut-free, of course, and it’s fairly low-fructose, too. You could make a lower-GI version of this by using half and half potatoes and sweet potatoes (though new potatoes are actually not too bad, glycemic index-wise, especially once you add vinegar). Just don’t overcook the sweet potatoes as they will become mush quite easily. Or use this dressing over cooked (or tinned and drained) cannelini or butterbeans for a really delicious bean salad.

If you wanted to make this super-pretty, you could add in some edible flowers just before serving – nasturtiums, rosemary and sage flowers and so forth. Yum.

Dressing up, dressing down

Constance Spry recipe potato salad. Photograph: Felicity Cloake

Some of you may well think that, if one is stupid enough to try and peel hot potatoes, minor burns are no more than just desserts – in which case I refer you to Constance Spry's observation, in her nigh legendary Cookery Book, that it is of prime importance that "the dressing should be poured over the cooked potatoes while these are still hot in order that it may penetrate into the slices". This is certainly true: most of the vinaigrette added to cold cooked potatoes runs off, and ends up in the bottom of the bowl.

What kind of dressing to use, however, is less clear. Jane Grigson's Vegetable Book suggests that it must be "well-flavoured", suggesting white wine or vinaigrette. Constance Spry, the Riverford Farm Cook Book, and the Prawn Cocktail Years all plump for the latter, and I can see why – wine just isn't acidic enough here: the bland, almost buttery flavour of a new potato needs something sharper. Riverford Farm uses a simple oil and vinegar mixture, but adding a little mustard, as Simon Hopkinson and Lindsey Bareham do, gives a nice little kick.


Seared Diver Scallops Black Garlic Cream, Yukon Gold Mashed Potatoes Celeriac, Jumbo Garlic Crisps, Micro Chives Ingredients for garlic cream: 1 bulb black garlic cleaned cloves rough chop 6 cloves chopped fresh garlic 1 shallot thinly sliced 4 sprigs fresh thyme 1 sprig rosemary 1 lemon zested and juiced 1 cup dry white wine 1 qt heavy cream 1 tbsp olive oil 2 tbsp butter 2 cups neutral stock9chicken is best) S&PTT Method for garlic cream: In Saucepot add olive oil shallots, rosemary, thyme, and sweat, deglaze with wine and reduce medium heat until lightly syrupy add chicken stock reduce by half, add heavy cream and black garlic, Lemon zest reduce to nape, consistency S&PTT add juice from 1 lemon blend strain adjust seasoning reserve. Ingredients for Chips 1 celeriac peeled sliced 1/8-inch-thick on a slicer and quartered 10 garlic clove 1/8 inch sliced Method for Chips.: In 350F fryer fry until GBD toss in salt reserve drain. Ingredients for Scallops: 4 scallops 1tbsp olive oil 1 tsp butter S&PTT 3 cloves peeled black garlic Pinch Chive batons Pinch micro greens Method for Scallops: Season scallops S&PTT, in sauté pan add oil heat light smoke add scallops do not move, cook scallops until one side in GBD add whole butter and loosed scallop turn cook the other side 1 minute only, Reserve Ingredients for the plate: 3 U-10 scallops 3oz Yukon Gold Mashed potatoes 3 celeriac chips 3 garlic chips ½ griddled baby bok choy 1 pinch chive batons 1 pinch microgreens 2oz garlic sauce 5 seared scallops 1 black garlic clove cut into 5 slices Method for plate Sauce plate with garlic sauce potato in middle and bok choy on top and add 4 scallops to top of the potato, add 3 celeriac and 3 garlic chips to plate with chive batons and microgreen add 1 black garlic clove cut into 3 sliced. Bon appetit.

FOOD & WINE's Grilled Shrimp with Oregano & Lemon

1/2 cup salted capers—rinsed, soaked for 1 hour and drained
1/2 cup oregano leaves
1 garlic clove, minced
3/4 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
3 tablespoons freshly squeezed lemon juice
Freshly ground pepper
2 1/2 pounds large shrimp, shelled and deveined

On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.

Light a grill. In a large bowl, toss the shrimp with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Thread the shrimp onto metal skewers and grill over high heat, turning once, until the shrimp are lightly charred and cooked through, about 3 minutes per side. Remove the shrimp from the skewers and transfer them to a platter. Spoon the sauce on top and serve.

Grilled Wild Striped Bass

2 7-ounce striped bass fillets, deboned, skin left on
1/2 cup dry Mediterranean couscous
2/3 cup water
1 large bunch fresh basil, leaves removed, stems saved
4 each: baby zucchini, pattypan squash, baby carrots, baby bell peppers
1 pint cherry tomatoes
2 cups baby arugula
2 green tomatoes
1 English cucumber, peeled and seeded
1 avocado
2 cloves garlic, crushed
1 shallot, peeled and sliced
2 ounces aged balsamic vinegar
Olive oil
Juice of 2 lemons, keep separate
Juice of 2 limes
Salt and pepper to taste

1. Prepare grill by lighting high heat on 1 side, no heat on the other.

2. Pat fish fillets dry with paper towel and season with salt, pepper and some torn basil leaves.

3. Cook fish, skin-side down, on cold side of grill until fish can be pulled from skin, around 7 minutes depending on thickness of fillet.

1. Bring water, basil stems (wrapped in cheesecloth for easier removal, if desired) and a pinch of salt to boil on grill in a small sauce pan.

2. Add dry couscous, cover and remove from grill. Let steep for 5 minutes until liquid is absorbed. Fluff grain with fork, adjust seasoning.

3. Remove basil stems and fold in half the bunch of basil leaves. Keep warm.

To make the baby vegetables:

1. Wash zucchini and pattypan squash in cool water, and cut in half lengthwise.

2. Peel baby carrots and cut in half lengthwise.

3. Wash baby bell peppers and leave whole.

4. Season vegetables with salt, pepper and olive oil.

5. Start by cooking carrots cut-side down on hot side of grill, moving often to prevent flare-ups. Once a good char has occurred, move carrots to cold side of grill until tender.

6. Repeat previous step for zucchini and pattypans.

7. Place seasoned whole peppers on hot side of grill and treat in same fashion as other vegetables.

8. When all vegetables are at desired tenderness, remove from heat, toss in just enough olive oil to lightly coat and add lemon juice to taste, with a small amount of torn basil leaves, and adjust salt and pepper. Keep warm.

1. Wash and remove core from green tomatoes.

2. Add tomatoes, cucumber, avocado, garlic and shallot to blender. Puree with lime juice. Add small amounts of olive oil until the puree is smooth. Season with salt and pepper. Keep cool until serving.

Note: You may find yourself with excess gazpacho. Chef Lyon recommends refrigerating and having for lunch the next day.

To make the cherry tomato arugula salad:

1. Wash and halve tomatoes. Mix in bowl with arugula, salt and pepper to taste (arugula is naturally peppery in flavor, so taste often during seasoning), olive oil and as much of the juice of the second lemon as desired.

2. To plate, use a spoon to drizzle gazpacho on the plate. Top with couscous, then fish and vegetables. Top with the salad, which should fall into place and cover the dish beautifully. Serves 2.

NY TIMES Cooking

Photo: Craig Lee of The NY Times

TIME 1 hour, with prepared lobster stock

Good olive oil, as needed
4 to 8 thick slices good bread
1 onion, chopped
4 cloves garlic, chopped
2 celery stalks, trimmed and chopped
1 carrot, trimmed and chopped
1 medium new potato, peeled and chopped
1 small bulb fennel, trimmed and chopped
¼ teaspoon saffron, optional
3 cups lobster or fish stock
2 cups chopped tomatoes, with their juice (canned are O.K.)
Salt and pepper
1 to 1 ½ pounds chopped boneless fish and shellfish, preferably a variety
8 littleneck clams
8 mussels
2 sea scallops
2 tablespoons Pernod or other pastis, optional
Chopped fennel fronds, for garnish
Chopped basil or parsley, for garnish
Rouille, optional

Heat oven to 400 degrees brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil cook until thick and stewy rather than soupy. Season to taste it should be so delicious that you don’t even care whether you add fish.
Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
Add pastis if you're using it taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.

To make rouille, add 1/2 cup finely minced roasted, peeled and seeded red bell pepper, 2 cloves finely minced garlic and cayenne to taste to either homemade or store-bought mayonnaise.

Steak Spiced PEI Mussels

Servings: 4-6 Cooking Time: 10 min

5 lb (2.2 kg) fresh PEI Mussels
1/2 cup (125 mL) water
4 Tbsp (60 mL) of Montreal Steak Spice
Crusty bread for the broth
Dash of Worcestershire sauce - optional for extra kick

If Montreal Steak Spice is unavailable use:
1 tbsp (15 mL) garlic powder
1 tbsp (15 mL) ground coriander
1 tbsp (15 mL) dried thyme
1 tbsp (15 mL) dried rosemary
2 tbsp (30 mL) Worcestershire sauce

Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.

In a large pot, combine the water and Montreal Steak Sauce. If unavailable, ground together garlic, coriander, thyme and rosemary and add to the pot together with Worcestershire sauce.

Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.

Stir mussels well to coat with sauce. Transfer to a large serving bowl and enjoy.


Get a taste of these hearty soups from all over the world.

Ertesuppe (Split Pea Soup)

Beloved across the Twin Cities region of Minnesota, split pea soup is actually one of Norway’s many culinary imports.

Wisconsin Beer Cheese Soup

Wisconsin, home of so many cheeses, is the inspiration for this hearty soup that highlights bock beer and two kinds of cheddar, with its traditional garnish of popcorn and chives.

French Onion Soup

This classic soup can be simply outstanding when made with a hearty homemade beef stock or broth, but in a pinch, purchased broth will still make a very good soup.

Cream of Chanterelle Soup with Arugula

The chanterelle, or the girolle as it is called in France, is a gold, spongy, trumpet-shaped mushroom with a distinctly nutty flavor. Chanterelles have a short growing season.

Pumpkin Soup

Since the first pumpkin seeds were brought to the Old World from the Americas, Europe has embraced squash-based cuisine. This easy recipe yields a full-bodied soup without using cream.

Carbonnade à la Flamande

Winter is the perfect time to make hearty meals that raise everyone’s spirits. Unlike French stews made with wine, this Flemish carbonnade relies on the flavor of Belgian abbey-style beer.

Bouillabaisse Toulonnaise

Originally cooked by fishermen using unwanted fish from their catch, this traditional Provençal fish stew is served with a creamy, saffron-scented rouille.

Roasted Pumpkin Soup

The sugar pumpkin called for in this recipe is a cooking variety dense with meat, tender and perfect for cooking and baking, it is an excellent source of vitamin A.

Creamy Tomato Soup with Truffle Oil

Warm and rich, this soup can be made in under half an hour for quick, delicious comfort food, and the dash of savory truffle oil adds a decidedly European touch.

Dutch Cheese Soup

The Dutch are great soup eaters, often featuring soup as a main dish. This hearty soup, enriched with Gouda cheese, is perfect served piping hot on a chilly evening.

Hungarian Goulash

Goulash originated with Hungary’s herdsmen and quickly spread throughout Europe. It is a soup, but its rich combination of ingredients makes it a meal on its own.


According to Czech lore, Česnečka (garlic soup) will cure just about anything, even the common cold. It certainly tastes rich and comforting.

Russian Borscht

This beet soup is a staple of Russia and eastern Europe. Thought to have originated in Ukraine, its name is derived from Yiddish.

Beef Pho

Pho (pronounced like “fun” without the “n”) originated in northern Vietnam during the early 20th century, and was likely brought by Chinese refugees who settled around Hanoi at that time.

Ciorba de Varza

Ciorba de Varza (pronounced “CHOR ba duh VAR zuh”) is a traditional cabbage soup with meatballs, very typical of the Bulgaria/Romania region, and uses both fresh and fermented cabbage (sauerkraut).

Dutch Split Pea Soup

Healthy, hearty and packed with flavor, this Dutch version of split pea soup (known as snert), is one of the signature dishes of the Netherlands.

Linseneintopf (German Lentil and Sausage Stew)

The literal translation is “lentil pot” (linsen + eintopf), but the recipe results are magic. Chock-full of sausage, bacon and veggies, this hearty stew is a welcome winter meal.

Roasted Carrot Soup

The nutty, spicy seasoning of this hearty soup combined with yogurt topping gives it a unique and irresistible flavor. Made with toasted and grinded nuts and seeds, peeled carrots and chicken stock, it is easy to prepare.

Warm new potato salad with chives and saffron recipe - Recipes

Potato salads are well loved favorites anytime of year, but I think especially during the hot summer months when most of us don't feel like fussing too much over a hot stove. In addition, they are portable and easily transported to potlucks, barbecues or packed for a picnic. The advantage this particular creamy potato salad has for taking along for a gathering is that it's dairy-free, so it won't spoil in the heat, especially if packed into a cooler.

I originally was going to go with an oil-based dressing for this salad, but instead went with cashews for a burst of protein. The result was a creamy dressing with some olive oil, zesty fresh lemon juice, nutritional yeast for a bit of cheesy flavor, some almond milk to thin it out, some zingy mustard and fresh herbs. Combine this dressing with baby potatoes, fresh peas, plump and salty Kalamata olives and freshly torn fragrant basil leaves. You end up with a refreshing and filling salad for any occasion. I assure you the mayonnaise won't be missed.

The only complaint from those who got to try the salad — "you should have doubled the recipe"!

This recipe was inspired by some samples I received of mustard from Maille Canada. They now have mustard available in convenient squeeze bottles. I've been purchasing Maille mustard for years in jar form and its silky texture and tart flavor never disappoints. A little goes a long way. I was also surprised to see how many different varieties of mustard the company offers. In addition to their traditional offerings, the selection of gourmet mustards are quite intriguing.

Creamy Potato Salad with Cashew Dressing and Fresh Basil
Recipe by Lisa Turner
Published on July 20, 2016

Creamy potato and pea salad in a creamy cashew and mustard "mayonnaise" style dressing

  • 1 1/2 lb (700 g) baby potatoes
  • 1/2 cup fresh or frozen peas, blanched
  • 3/4 cup fresh basil leaves, roughly torn if large
  • 1/4 Kalamata olives, pitted and chopped (optional)
  • 3/4 cup raw cashews, soaked in warm water for a few hours and drained
  • 1/4 cup olive oil
  • juice from 2 lemons (3 tablespoons)
  • 1 teaspoon rice vinegar
  • 3 to 4 tablespoons nutritional yeast, to taste
  • 3 to 4 tablespoons almond milk, or as needed
  • 1 teaspoon Dijon honey mustard
  • 1 teaspoon Dijon grain mustard
  • 2 tablespoons fresh parsley, trimmed and chopped
  • 1 tablespoon fresh mint leaves, chopped
  • 1 1/2 tablespoons fresh chives, chopped
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh ground black pepper to taste

Bring the potatoes to a boil in a large pot of water. Reduce the heat to medium and cook until they are fork tender — about 10 to 12 minutes. Do not overcook. Drain well and let cool for 10 minutes or longer before transferring to a large bowl along with the peas, basil leaves and olives if using.

To make the dressing, combine all the ingredients in a small blender or food processor and pulse into smooth. If it is too thick, add a bit more olive oil or almond milk. Taste for seasoning and adjust nutritional yeast, salt and pepper to taste. Toss the potatoes with the dressing and serve.

Cleansing Japanese Miso Potato & Chicken Broth

Cleansing Japanese Miso Potato & Chicken Broth

What better way to start your New Year health-kick, than with this hassle-free Cleansing Japanese Miso Potato and Chicken Broth. Enjoy the tasty combination of perfectly cooked potatoes and chicken along with traditional miso flavours for an interesting soup alternative.

Healthy potato dauphinoise with turmeric

Healthy Potato Dauphinoise with Turmeric

Take everyone’s favourite dish to another level with this healthy potato dauphinoise recipe. With thinly sliced potato, generous garlic and crème fraiche, this dish has the heavenly creamy texture with half the calories. Featuring a mouth-watering cauliflower and tumeric twist, you’ll never make dauphinoise the same again!

North African spiced baked eggs with potatoes

North African Spiced Baked Eggs with Potatoes

Start your day right these insanely delicious North African spiced eggs. Surrounded by succulent seasoned potatoes along with a garlic, saffron and cumin kick, this dish is sure to be the star of the show at any brunch! Serve with chilli flakes and cooling yogurt to make this meal even more tasty!

Tornado twister potatoes with zingy lime mayonnaise

Tornado Twister Potatoes with zingy Lime Mayonnaise

Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder and served with zingy lime mayo, these tornado potatoes make the perfect showstopper for any occasion.

Bavarian Potato Salad with griddled Pork Medallions

Bavarian Potato Salad with griddled Pork Medallions

Rustle up this tasty Bavarian delight. Bursting with flavour and quick to create, this authentic combination of griddled pork and potato is sure to please any crowd!

Warming Winter Traybake with Duck & Shallots

Warming Winter Traybake with Duck & Shallots

Embrace the winter season with this warming traybake. Featuring a beautiful combination of potatoes, duck and shallots, this recipe is great for a cosy night in with friends and family.

One pan ham hock & kale hash

One Pan Ham Hock & Kale Hash

This recipe is the perfect way to use up any leftover potatoes and warm you up on a cold winter evening. Simple ingredients used to create a hearty flavoursome meal.

Quick Pork and Potato dumplings with Korean kimchi

Quick Pork and Potato dumplings with Korean kimchi

Amaze your guests with these deliciously quick and easy Pork and Potato dumplings. Seasoned with traditional Korean flavours, this recipe is the perfect showstopper for all occasions.

Warming Potato & Lentil Curry with Crumbled Cauliflower

Warming Potato & Lentil Curry with Crumbled Cauliflower

Try this wonderfully warming potato and lentil curry with crumbled cauliflower.

Great for a mid-week pick me up!

Korean Kimchi potato slaw on sourdough toast, topped with a fried egg

Korean Kimchi potato slaw on sourdough toast, topped with a fried egg

Enjoy a taste of Korea with this healthy Kimchi potato slaw. Paired with toasted sourdough and a runny fried egg, this dish is perfect for any occasion!

Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Treat your taste-buds to this Roast new potato, Kale, Beetroot and Dill Salad. Don't forget to enjoy with a toasted sesame dressing!

Vegetarian Thai potato noodle cleansing broth with basil and lemongrass

Vegetarian Thai potato noodle cleansing broth with basil and lemongrass

Mix up your recipe bank with this deliciously healthy vegetarian Thai vegetable cleansing broth with spiralized potato noodles. Enjoy!

St. Patrick’s Day Potato, Bacon & Cabbage Gratin

St. Patrick’s Day Potato, Bacon & Cabbage Gratin

Celebrate St Patrick’s day with family and friends in true style. Cook up a storm with this modern twist on traditional ingredients.

Chaat Masala Spicy Street Snacks from India

Chaat Masala Spicy Street Snacks from India Recipe

Chaat Masala is a spice powder mix traditionally used in Indian cuisine. By combining these delicious flavours with prawns, courgette and potatoes it makes for a delicious supper dish.

Duchesse Mini Fish Pies Recipe

This twist on a classic fish pie is perfect as party finger food. With the beautiful flavours of dill, nutmeg and fish combining in a delectable potato base, these are truly a treat!

Patatas Bravas with Chorizo in Red Wine Sauce

Patatas Bravas with Chorizo in Red Wine Sauce

Treat yourself to a taste of Spain! Packed with chorizo and red wine, this is sure to please a crowd.

Indian Style Lamb, Potato & Aubergine Dhansak Curry

Indian Style Lamb, Potato & Aubergine Dhansak Curry

Jazz up your midweek meal with this quick and tasty curry.

Greek-Style Beef and Potato Moussaka

Moussaka is the ultimate Greek comfort food. Indulge in this Greek Style Beef and Potato Moussaka recipe and enjoy something a little different for dinner tonight!

Atlantic Coast Seafood Chowder

Atlantic Coast Seafood Chowder Recipe

This warming, golden chowder is filled with delicious potatoes, prawns, mussels and squid. It's super quick to make and sure to warm your cockles!

Ham, Cheese and Potato Croquette

Ham and Cheese Potato Croquettes Recipe

This recipe is such a crowd pleaser! The combination of a strong cheese, ham and silky potato makes for a delicious snack that is surprisingly quick to whip up.

Broccoli Stilton Apple Potato Ramekins

Broccoli, Stilton and Apple Potato Ramekins Recipe

The combination of broccoli, Stilton and apple creates a delicious rich flavour in this dish. Enjoy these yummy ramekins as a starter, or served as party food.

Dhal Vada (Spicy Potato, Lentil and Chickpea Snacks) Recipe

Serve up something deliciously different for your guests this party season. These Indian street food snacks are really aromatic and satisfying.

Potato Blinis with Smoked Salmon

Potato Blinis with Smoked Salmon Recipe

Create wonderfully vibrant canapes by using purple potatoes. The combination of smoked salmon and horseradish creme fraiche works beautifully, and these can be served as a starter or for sharing.

moroccan-spiced baked potato crisps

Moroccan-spiced Baked Potato Crisps with Rose Harissa Dip Recipe

These deliciously moreish crisps will have you coming back for more! Perfect for when you'd like to serve something a little out of the ordinary.

Spiralised Potato Recipe with Wrapped Cod with Herbs

Spiralised Potato Wrapped Cod with Herbs Recipe

This simple recipe is ideal to impress your guests with this delicious herby cod dish, which is ready in under half an hour! Quick and easily done, just in time for dinner.

Loaded mexican potato skins

Loaded Mexican Potato Skins Recipe

These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.

Autumnal Potato and Pumpkin Soup Recipe

Autumnal Potato and Pumpkin Soup

This soup is a real winter warmer. Perfect for batch cooking and enjoying as a light but satisfying lunch.

Turkey Bubble and Squeak with Crisp Ham Shards

Turkey Bubble and Squeak with Crisp Ham Shards Recipe

This delicious recipe is perfect for using up leftover roast turkey after Christmas! Perfect when served with a runny poached egg.

Potato Yaki Udon Recipe

"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"

Potato Salad with Bacon, Egg & Dijon Mustard Recipe

A scrumptious potato salad recipe which binds the fantastic flavours of bacon, egg and dijon mustard together for a light, fresh meal perfect for the summer.

Mediterranean Potato Salad with Green Bean Recipe

Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!

Pesto Potatoes with Grilled Chicken & Bacon Recipe

A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.

Chicken and Potato Fricassee Recipe

Make use of the new season crop to create this deliciously fresh and light dish.

Asparagus & Feta Potato Frittata

A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?

Spiralised Potato Salad Recipe

Spiralising a potato makes it quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!

Sensational Summer Salad

Fresh, summery flavours with and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.

Salmon and Mozzarella Potato Bonbons

A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!

Potato, Prawn and Chorizo Salad Recipe

Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!

Aberdeen Angus Steak Salad

Rustle up this delicious and hearty combination of soft crispy spuds, roast vegetables and steak. Guaranteed to fill you up as a main meal or a lunch.

Potato Salad with Homemade Salsa Verde Recipe

Smoked Haddock & Potato Chowder Recipe

A beautifully buttery consistency compliments the mixture of spuds, veg and delicious haddock in this chowder recipe. Discover how to create this amazing dish guaranteed to please.

Mustard Mash with Poached Cod Recipe

Sublime smooth mashed potatoes churned with mustard is a delightful side to cod. Discover how to create the ultimate mustard mash in this easy, yet impressive recipe.

Spicy Homemade Potato Wedges

Rustle up homemade potato wedges, flavoured with a spicy chilli mix and paired with your favourite dip. Perfect for snacking on or as a side dish to a main meal.

Potato & Fruit Summer Salad Recipe

Perfect for summer, this combines sweet and savoury into a tasty salad that will sit well on any BBQ table!

Smoked Haddock with Potato & Chive Mash Recipe

Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.

Jo Pratt's Champ Cakes with Poached Egg & Bacon Recipe

This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.

Spiced Potatoes with Aubergine and Coconut Recipe

Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.

Jacket Potatoes served with Prawn and Avocado Salad

If you’re fed up with your usual lunch why not whip up a jacket potato? – it’s a tasty, nutritious side for a wide variety of meals.

Potato Stir-fry with Jamaican Jerk Chicken Recipe

Quick and easy to rustle up, this delicious jerk chicken dish makes a great midweek meal. You can always replace the chicken for beef or a vegetarian option.

800g salad potatoes, thickly sliced

400g chicken breast, thinly sliced

1½ tbsp Chinese 5 spice seasoning

½ x head of Chinese Leaf, shredded

1 tbsp white wine vinegar (optional)

Chinese 5 Spice Potato and Chicken Salad Recipe

A simple yet flavoursome warm Potato and Chicken Salad, complete with 5 Spice seasoning.

Chorizo and Potato Homemade Tapas Recipe

With smoky chorizo and fresh tomatoes, simple ingredients and a really easy method, why not try this dining trend in your own home and tap in to tapas?

Healthy Potato Cup Frittata Recipe

Handy little snack-sized frittatas, perfect for portion control! Why not make a batch over the weekend to take to work for lunch - meal prep goal achieved!

Thai Potato and Chicken Curry Recipe by Jo Pratt

This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.

Greek Potato Salad with Lemon Dressing Recipe

Bring the taste of the Mediterranean home with this refreshing salad packed full of flavour - ideal for a summer picnic or BBQ.

Potato Salad with Watercress, Peas & Ham Recipe

A smattering of watercress adds a fresh taste to this flavoursome mix of spuds, peas, tomatoes and ham hock. This is fantastically easy but packs a tasty and fulfilling punch.

Colcannon Potatoes Mash Recipe

This creamy mashed potato recipe is born from traditional Irish cuisine and is packed full of fabulous flavours brought to life by the combination of cheese, bacon and egg.

Healthy Potato And Bean Soup Recipe

Potato Salad with Warm Mackerel Recipe

Bubble & Squeak with Asparagus & Hollandaise Recipe

An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?

Braised Potatoes with Chicken Recipe

Alex Mackay’s Baked King Edward, Spinach & Feta Pie Recipe

“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”

Alex Mackay’s Baked King Edwards with Asparagus, Poached Egg & Tomato Dressing with Basil Recipe

“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."

Spanish Fish Stew Recipe

A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.

Potato Caesar Salad

A really simple salad to put together - why not serve alongside a BBQ with grilled chicken breast and a nice glass of white?

Breakfast Hash with Bacon and Poached Eggs

A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.

Alex Mackay’s Midweek Jerk Roast Chicken & Spicy King Edward Chips

"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."

Oxford Potato Soup Recipe

Recreated to celebrate VE Day, this is a popular 1940s wartime soup made with potatoes, onion, leeks and celery - healthy and really tasty.

Twice baked sour cream and chive jacket potatoes recipe

Twice Baked Sour Cream and Chive Jacket Potatoes

Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.

Potato, Griddled Asparagus and Egg Salad

Serve hits delicious recipe hot or cold, ideal to share with friends

Chunky Potato and Chicken Soup

A delightfully warming chicken and potato soup recipe littered with a range of fantastic flavours such as parsley, thyme and garlic.

Baked Potato with Asian Inspired Slaw

Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.

The ultimate New York hash brown

A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.

Chicken, Spinach and Mushroom Jacket

Simple ingredients mixed together make one tasty result!

St Patrick's Day Soufflé Jackets

Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?

New Potatoes and Cod En Papillote

Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.

One Pan Lyonnaise Potatoes

Adding the beef into the Lyonnaise makes this dish s o simple to make, plus it saves on the washing up!

Thatched cottage pie recipe

Good old Thatched cottage pie (made from leftovers!)

This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.

Hot wok potato and beef stir-fry recipe

Hot Wok Potato and Beef Stir-fry

Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!

Beijing Spiced Potato and Chicken Roast

Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.

Tuscan potatoes and chicken recipe

Tuscan Potatoes and Chicken

A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!

Spanish Flamenco potatoes with pork roast

These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.

Healthy Potato and Vegetable Soup

This soup is a great way to use up any leftover vegetables from a roast dinner and can be frozen to save for another day too. Hob and microwave versions.

Mini Hasselback Potatoes with Rosemary and Garlic

Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.

Jamaican Jerk Haddock, Prawn and Potato Cakes Recipe

Giving a Jamaican twist on a classic potato cake recipe helps gives this recipe a bit of a kick for spice lovers!

Pan Seared Cod with Potatoes and Chorizo

Try this pan seared cod for a healthy evening meal. Containing chorizo, peppers and paprika for a spicy kick.

Thai Beef and Potato Salad

Using lean rump steak and aromatic herbs and spices, this Southeast Asian delight is packed full of protein and can be made in no time at all.

Silky Smooth Potato, Ham, Onion and Chive Soup

This Silky Smooth Potato, Ham, Onion and Chive Soup recipe is perfect for a winter lunch. It tastes great and is just under 200 calories per serving!

Spanish Tortilla with Paprika and Parsley

Looking for an easy Spanish tortilla recipe? Perfect for a healthy lunch to take into work or with a salad at dinner.

Potato Rosti with Asparagus & Egg Recipe

Learn how to make perfect potato rosti with this healthy recipe. Delicious potato rosti recipe with asparagus and a poached egg.

Warm Potato and Tuna salad

Try out this recipe for a warm potato and tuna salad. A quick and healthy recipe for a winter evening.

Potato and Mushroom Omelette

Putting potatoes in a omelette helps to make it more filling. This is a great twist on a classic omelette recipe and is tasty too.

Funky Potato and Courgette Salad

Looking for a delicious light meal or lunch to bring into work? This potato and courgette salad recipe is filling, tasty and less than 400 per serving.

Thai-style Chicken and Potato Curry

This recipe is a Thai flavoured twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a fakeaway curry.

Creamy New Potato Salad

Cheese and Vegetable Potato Bake

Try this Cheese and Vegetable Potato Bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.

Cullen Skink Potato Soup

This classic soup is perfect for the winter months. It is easy to make and tastes great too!

Quick and Easy Dauphinoise Potato recipe

Easy to make but no less delicious, dauphinoise potatoes are a creamy and crispy crowd pleaser, perfect for a cold winter night or an evening dinner party. Soft potatoes baked in rich cream and topped with golden cheese, this warming classic brings the taste of France to any kitchen table.

New Potato Salad with Mustard Dressing

This potato salad is the perfect accompaniment for a barbecue or party, helping to make your meal just that bit tastier and healthier!

Crushed New Potatoes with Pan-Fried Lime Salmon Steaks

This dish is a great recipe for those looking for an easy and healthy dinner to make. The added lime helps give this dish a fresh kick!

Potato Crusted Pizza

Who knew you could make a pizza base using potatoes? Try this great recipe for pizza with a twist, perfect for getting the kids involved with cooking their own food too!

Our Essential Potato Recipes

Farideh Sadeghin

The potato is the ultimate multi-purpose versatile side dish (or a main dish we’re also prone to the occasional irrepressible mashed potato craving). A staple across the world, it is used in countless different ways. Far from just a filler, the potato can be an exciting, delicious ingredient. Try it in a potato salad flavored with curry powder, chives, parsley, or anything, really. Roasted potatoes are another simple, hearty side perfect for a winter meal. All you really need to do is cook the potatoes with salt and oil, but there is lots of potential to add flavors. But even if neither of those options appeal to you, there are still plenty of ways to enjoy this starchy staple.

Chamomile-Pickled New Potatoes with Beurre Blanc

Crispy Smashed Za’atar Potatoes

Boiled buttery Yukon gold potatoes are smashed and roasted crisp in this side dish. A finishing sprinkle of za’atar, a heady Middle Eastern mix of spices, seeds, and herbs, brings these potatoes to the next level. Get the recipe for Crispy Smashed Za’atar Potatoes »

David Kinch’s Tater Tots

Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot. Get the recipe for David Kinch’s Tater Tots »

Caramel-Glazed Potatoes (Brúnaðar Kartöflur)

A classic Christmastime side dish in Iceland, these butter-and-sugar-glazed potatoes are ubiquitous on many Icelandic holiday tables. Any small, waxy potato will do. Get the recipe for Caramel-Glazed Potatoes »

Tuk (Sindhi Twice-fried Potatoes)

These crispy potato appetizers get a wonderfully tart flavor from amchur, or dried mango powder. Get the recipe for Tuk »

Israeli Fried Potatoes with Kashkaval Cheese

Piquant kashkaval, a Balkan cows’ or sheep’s milk cheese, and mildly spicy shifa peppers add sharpness to these fried potatoes. Get the recipe for Israeli Fried Potatoes with Kashkaval Cheese »

Pesto Potato Salad

Serve this simple and bright potato salad warm or cold alongside grilled or roasted meats and seafood. Get the recipe for Pesto Potato Salad »

Hot Fries

These spicy, crunchy fries are our take on the classic packaged snack. Get the recipe for Hot Fries »

Patatas Bravas

In Spain, the stopgap to late-night dinners is bar snacks like patatas bravas, crisp potatoes blanketed in mayonnaise and a thick spicy tomato sauce. Get the recipe for Patatas Bravas »

Potatoes with Chestnuts and Clams

These stuffed potatoes, which tenderize first in foil packets then crisp up in cast iron atop the coals (or in the oven), are packed with a mix of roasted chestnuts, bacon, and juicy whole clams. “Clams and potatoes are a match made in heaven,” says Joe Beef’s Dave McMillan of the unusual, yet welcome addition of seafood to potatoes. “Just think about clam chowder.” Get the recipe for Potatoes with Chestnuts and Clams »

Vinegar-Marinated Potatoes with Olives and Capers

Vinegar-Marinated Potatoes with Olives and Capers Olive Oil Fried Potatoes with Over Easy Eggs (Huevos Estrellados)

Noodles and Gravy

This Iowa-style noodles dish is a carb-lovers paradise: Creamy mashed potatoes, tender hand-made noodles, warm brown gravy. Get the recipe for Noodles and Gravy »

Grated Potato and Cheese Omelette

Grated Potato and Cheese Omelette

Tacos de Papa Hwy 99 (Potato Tacos)

Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, CA, this versio is stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great on meat or fish, or spooned over eggs. Get the recipe for Tacos de Papa Hwy 99 (Potato Tacos) »

Avocado Mashed Potatoes

Mashed potatoes go green with avocado and cilantro in this bright recipe. Get the recipe for Avocado Mashed Potatoes »

Crispy Smashed Za’atar Potatoes

Boiled buttery Yukon gold potatoes are smashed and roasted crisp in this side dish. A finishing sprinkle of za’atar, a heady Middle Eastern mix of spices, seeds, and herbs, brings these potatoes to the next level. Get the recipe for Crispy Smashed Za’atar Potatoes »

Pesto Potato Salad

Serve this simple and bright potato salad warm or cold alongside grilled or roasted meats and seafood. Get the recipe for Pesto Potato Salad »

Potato Chips

This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. Get the recipe for Potato Chips »

Ignacio Mattos’ Potato Salad

Boiling potatoes whole and unpeeled means they don’t absorb too much water as they cook. Mixing them with an egg yolk and olive oil yields a rich dressing without the heavy creaminess of mayonnaise. Get the recipe for Ignacio Mattos’ Potato Salad »

Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce

These soft gnocchi from Tuscany are the ultimate version of the kind most commonly served at Italian-American restaurants. The dish is amped up with briny chopped capers and green olives. Get the recipe for Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce »

Potatoes Roasted with Saffron

The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes. Get the recipe for Potatoes Roasted with Saffron »

Fingerling Potato Salad with Chive Mayonnaise

Fingerling Potato Salad with Chive Mayonnaise


Fluffy inside and golden outside, these pan-fried potatoes are a signature of the Omaha restaurant Piccolo Pete’s. Get the recipe for Hashbrowns »

Warm Red Potato Salad

Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad. Get the recipe for Warm Red Potato Salad »

Potato and Leek Soup (Sopa de Poro y Papa)

This creamy, rich soup potato soup accented with leeks is a favorite in Mexico City. In spring and summer it’s usually chilled, like a vichyssoise, but it’s also served hot, especially in the cooler months. Get the recipe for Potato and Leek Soup »

Fingerling Potatoes with Bacon

The secret to this simple dish is to use the best quality bacon available. Delicious and straightforward, you can whip this dish together quickly while keeping the oven available for other jobs.

Barbecue Potato Chips

Barbecue chips’ smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices such as chile powder, garlic powder, and onion powder, with the added kick of cayenne pepper.


SpudnutsTo ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough. Get the recipe for Spudnuts »

Jude’s Perfect Potato Salad

A healthy dose of celery seeds and sharp Dijon mustard add a kick to this mashed potato and egg salad. Get the recipe for Jude’s Perfect Potato Salad »

French Bacon, Potato, and Reblochon Casserole (Tartiflette)

Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin. Get the recipe for French Bacon, Potato, and Reblochon Casserole (Tartiflette) »

Moroccan Potato Salad

Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine.

Pomme Purée

Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side. Get the recipe for Pomme Purée »

Potato Pancakes (Kartoffelpuffer)

Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs. Get the recipe for Potato Pancakes »

Padang-Style Mashed Potato Fritters (Perkedel Kenteng)

To make these crisp-crusted fritters, mashed potatoes blended with pan-fried shallots and freshly grated nutmeg are dipped in beaten egg and fried. Get the recipe for Padang-Style Mashed Potato Fritters (Perkedel Kenteng) »

French Piped Potatoes (Pommes Duchesse)

Elegant potatoes are brushed with an egg wash before baking for color and crunch. Get the recipe for French Piped Potatoes (Pommes Duchesse) »

Old-Fashioned Scalloped Potatoes

Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »

Crème Fraîche Mashed Potatoes

Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable can be used in combination with or in place of the potatoes. Get the recipe for Crème Fraîche Mashed Potatoes »

Swedish Potato Dumplings Stuffed with Bacon and Onion (Kroppkakor)

Kroppkakor, hearty mashed potato dumplings stuffed with an allspice-laden filling of bacon and onion, are a specialty of Oland, an island off the southern coast of Sweden. Get the recipe for Swedish Potato Dumplings »

Irish Potato Bread

These squares of crispy potato flatbread are similar to potato farls, the fried potato bread that’s a traditional part of the Northern Irish breakfast known as an Ulster Fry. Get the recipe for Irish Potato Bread »


Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. There are as many versions of this classic dish as there are Irishmen: Some cooks add carrots or kale to the mix, others incorporate butter, bacon, and caramelized onions. Get the recipe for Colcannon »

Boiled Potatoes With Dill (Kartupeli ar Dillēm)

Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »

Spicy Cabbage-and-Potato Curry (Bund Gobhi Aur Aloo Ki Subzi)

Get the recipe for Vegetarian Potato and Cabbage Curry »

Sauteed Potatoes and Chiles (Papas con Rajas)

Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of central Mexico. Get the recipe for Sauteed Potatoes and Chiles »

Aloo Masala (South Indian Potatoes)

These flavorful mashed potatoes are spiced with mustard seeds, fresh curry leaves, turmeric, and ginger, and mixed with peas. Get the recipe for Aloo Masala (South Indian Potatoes) »

Sage Mashed Potatoes

Leaving the skins on your potatoes saves on prep time and gives a rustic feel to the finished dish. We love the technique of infusing the milk and butter with sage—start heating a saucepan of milk and sage when you set the water to boil to speed up this process. Get the recipe for Sage Mashed Potatoes »

Potato and Squash Gratin (Gratin de Courge)

The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.

Julia Child’s Garlic Mashed Potatoes

Thirty cloves of garlic go into this creamy side dish. Get the recipe for Julia Child’s Garlic Mashed Potatoes »

Eastern Townships, Quebec

Roasted Potatoes with Lemon Olive Oil

Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion.