162 recipes. Page 1 of 7
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Cumin, turmeric, and chili cling to the potatoes and cauliflower as a dry coating instead of a sauce. A lid traps steam to cook the centers, then it comes off and the pan dries out, leaving the cauliflower edges lightly charred and the potatoes whole and fluffy. It is an everyday North Indian side, cooked everywhere from roadside dhabas in Punjab and Uttar Pradesh to home kitchens.
Crack the golden crust with a spoon and a thick cream sauce full of chicken, carrot, potato and peas comes up in a puff of steam. It is an everyday American home bake, and the sauce is butter and flour cooked together, then loosened with chicken stock and cream.
Rousui comes from the Katsuura area of Tokushima, and the word is said to be a local form of zosui, Japanese rice porridge. Whole sweetfish are laid over rice, potato and eggplant as they simmer, and their aroma goes into the broth. Once cooked, the fish move to a plate to be picked clean of even the fine bones before the flesh returns to the pot. Broken up in the pot, those bones would be hard to find.
In North Indian homes this potato dish shows up next to dal and rice on an ordinary weeknight, with methi (fenugreek leaves) bringing a bitter edge. Fresh methi is strongly bitter with an earthy smell that softens once it hits the hot pan, and it goes in only after the potatoes have cooked under a lid with cumin, turmeric and chili. When fresh leaves are hard to find, dried kasuri methi is rubbed between the palms and added at the end.
Small cubes of raw potato are pressed onto the batter before frying, which leaves the surface knobbly. Those cubes have to cook through in the oil, so the heat stays at medium-low and the hotdog keeps rolling slowly. Inside, mozzarella sits beside the sausage and pulls into long strings when you break it open.
On the domed jingisukan pan, lamb fat and juices run down the grooves into the bean sprouts, onions and squash ringing the edge. This Hokkaido style skips the marinade and dips the lamb after cooking in a soy-vinegar sauce made with grated apple, pear, garlic and ginger. The fattiest pieces cook first in the center, and their rendered fat coats the grooves so nothing sticks without added oil. Everyone eats as things cook, lifting off meat and vegetables as they are ready, with potatoes and squash taking the longest. Hokkaido began eating lamb when sheep were raised for wool in the Taisho era, and the dish is now cooked at home year-round and outdoors at spring blossom parties and summer barbecues.
The potatoes are baked whole in their skins, not boiled, and the flesh is scooped out and mashed into the soup, keeping the toasty taste of a baked potato. Some of the crisp bacon and cheddar is held back to go on top of each bowl with sliced scallions.
Matchstick-thin strands of potato, not grated pulp, give this pancake an open lattice that crisps at every strand instead of the chewy pull of grated gamja-jeon. Not a drop of water is added: potato starch dissolves into the potato's own moisture and glues the strands together.
Shredded chicken and pork, corn and butter beans cook down together in a tomato broth until the stew turns thick. Unlike gumbo, it has no long-cooked flour roux, and small cubes of potato break down to do the thickening while the corn keeps some pop. The recipe assumes fully cooked, unsauced meat: raw meat cannot simply be swapped in for the same time, and barbecue-sauced leftovers would throw off the sweetness and salt. Vinegar goes in at the very end to brighten the tomato.
The dish is done when the glass noodles have drunk up the soy braising liquid and turned glossy brown; they go in only for the last five minutes, since added early they soak up all the sauce and go limp. Its current form is said to have settled in Andong's old market in the 1980s, though chicken braised in soy sauce in Gyeongsang Province goes back much further.
Pieces of rested wheat dough, stretched thin by hand and torn straight into the pot, cook into chewy, rough-edged dumplings in an anchovy-kelp broth. Letting the dough rest allows it to stretch without snapping back, and the thinner each piece, the faster it cooks while keeping its bite. Potato releases starch that gives the soup natural body, and ground perilla seed turns it milky and nutty. It is a rainy-day staple in Korean home cooking.
Charred until deep brown, Korean daepa (a thick green onion similar to a leek) loses its sharp bite and turns soft and sweet inside. With tender potatoes and a dressing of doenjang, lemon juice, and honey, it makes a salty, earthy potato salad with no mayonnaise in sight.
Shreds of salt cod and matchstick potatoes fried crisp are bound together by eggs cooked only to soft, creamy curds. Soaking the cod in cold water for 24 to 48 hours, with several changes, means starting a day or two ahead. Even after soaking it keeps some salt, which makes tasting at the end more reliable than salting along the way. Taking the pan off the heat before the eggs fully set and letting residual heat finish them keeps the dish moist rather than dry. Black olives go alongside when you have them.
The mashed potato is sealed inside whole wheat dough and rolled out with it, so the filling ends up as a thin layer running through the whole bread. It is seasoned with garam masala, chili and chopped cilantro, and a good one leaves the pan with golden spots and a few puffed patches.
Beef, potato, rutabaga (swede), and onion are sealed into the pastry raw, so the juices they release while baking stay inside and act as the gravy. Cutting everything to about 1 cm lets the raw filling cook through. The hand pie grew out of a portable meal for miners in Cornwall, England, and the thick crimped edge served as a handle.
Like Japanese home curry, this one gets its body from a block of curry roux, with chicken thighs as the meat and enough in one pot for four plates. Only the potato is cut a little larger than the other vegetables, so it still has its shape after simmering.
Salt is the only seasoning. The heat goes off when a strand of potato bends without snapping, which leaves a little crunch in the middle.
Slice potatoes into thin rounds and a few always come out noticeably thicker. Those get gathered and fried as their own batch, so they are not still raw when the thin slices are done. The slices soak in salted cold water to rinse off starch first.
Beets sautéed separately in butter with a splash of vinegar hold their deep red color even after simmering with the rest of the soup. The base is a broth from slowly cooked beef shank, filled out with potato, carrot, onion, and cabbage, and a bowl eats more like a meal than a starter. Sour cream is spooned onto each bowl rather than into the soup, and stirring it in turns the broth pink, tangy, and smooth.
Grated raw potato is squeezed, and the liquid sits for at least 10 minutes until white starch settles at the bottom; that sediment goes back into the pulp to make the batter. Spread as thin as possible, the edges shatter like glass while the middle stays chewy. The dipping sauce is soy sauce with vinegar and minced cheongyang chili.
Little rounds of brisket fat float on top, and the stew tastes nuttier and heavier than a vegetable-only doenjang jjigae. The sliced cheongyang chili is there because of that fat.
The pork marinates for three hours in white wine, garlic and massa de pimentão, a Portuguese red pepper paste, before it cooks; the clams wait until the pork is tender and stay in only until they open. The potatoes are fried separately and folded in at the end, where the sauce only coats the outside. Chopped pickles, black olives and coriander go on raw when it is plated.
Cooked straight in the doenjang broth instead of a separate pot, thin somyeon take on the paste's flavor and lend the soup a little body. The bowl needs to reach the table the moment the heat goes off, before the fine noodles drink up the liquid. Potato, onion, and zucchini supply all the sweetness, making it an easy weeknight soup with a short ingredient list.
The name means 'mixed' in Javanese, and that is how gado-gado is eaten across Indonesia: blanched cabbage and bean sprouts, boiled potato, seared tofu and halved eggs, all stirred into a thick peanut sauce. Street vendors pound roasted peanuts in a mortar; this version shortcuts with peanut butter loosened with soy sauce, palm sugar and lime juice, which still lands nutty, sweet and tart at once. With potato, tofu and eggs on the plate, it eats like a full meal rather than a side.