Recipes with potato

162 recipes. Page 2 of 7

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Bacalhau com Natas (Portuguese Salt Cod Cream Gratin)

Salt cod poached gently in milk absorbs moisture before it is mixed with half-cooked potatoes and cream and baked until golden. Fully cooked potatoes would collapse in the oven, so they are only partly fried or pan-cooked beforehand. Saltiness varies by product, which means soaking the cod from the day before and tasting just before it goes into the oven. A few minutes of rest after baking lets the cream settle so the layers hold when served.

Prep 25min Cook 35min 4 servings

Asian Medium

Aloo Samosa (Indian Crispy Potato-Filled Fried Pastry)

Mashed potato and green peas, seasoned with garam masala, cumin, and chili powder, go inside a stiff dough that has oil rubbed into the flour. A half-round of dough is rolled into a cone, filled, and pressed shut into the triangle that makes a samosa recognizable. They are fried golden and served warm with mint chutney or tamarind sauce.

Prep 35min Cook 20min 4 servings

Rice Easy

Korean Potato Cheese Porridge

With butter, milk and cheddar, this tastes closer to potato soup than to a typical rice porridge. Starch from the finely chopped potato thickens it, and since the cheese is salty, taste before adding any salt at the end.

🥗 Lighter Meals

Prep 12min Cook 25min 2 servings

Stir-fry Easy

Korean Stir-fried Julienne Potatoes

This has been a fixture of Korean school lunches and staff cafeterias for decades. The potato is cut into thin, even matchsticks; when the widths vary, the thin strips break while the thick ones stay underdone.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min Cook 8min 4 servings

Street food Medium

Korean Tornado Potato (Spiral-Cut Deep-Fried Whole Potato Skewer)

A whole potato is turned on a skewer against the knife to cut one long spiral, then stretched out and fried in one piece. The thin edges crunch like chips while the thicker inner part stays fluffy. For a first attempt, fix the potato firmly on the skewer and lay it flat on the board while cutting.

Prep 15min Cook 10min 2 servings

Soups Easy

Caldo Verde (Portuguese Potato Soup with Kale and Sausage)

Caldo verde means green broth in Portuguese. The soup is thickened with nothing but blended potato, no cream, and carries kale cut fine as thread along with a few slices of smoked sausage.

🏠 Everyday

Prep 15min Cook 35min 4 servings

Pancakes Medium

Korean Gangwon-style Potato Pancake

In the Gangwon mountain style, onion is grated right along with the potatoes and finely chopped cheongyang chili goes straight into the batter. Makgeolli is the traditional pairing.

Prep 15min Cook 14min 2 servings

Stews Medium

Korean Beef Brisket & Water Parsley Chili Stew

The brisket is seared first to render its fat, and the gochujang and chili flakes are fried in that fat to build the base of the broth. The minari, cut into 5 cm lengths, waits on the side until just before the heat goes off, then goes in only long enough to wilt.

Prep 18min Cook 25min 4 servings

Steamed Medium

Korean Dak Ganjang Jorim (Soy Braised Chicken)

Chicken thighs go straight into the soy braising liquid without browning, so the seasoning works between the fibers and the meat ends up glossy brown and seasoned through. Big chunks of potato soften at the edges and drink up the sauce, turning fluffy and starchy.

Prep 18min Cook 35min 4 servings

Noodles Easy

Korean Spring Aralia Soybean Noodle Soup

Bittersweet spring aralia shoots sit on top of a doenjang broth thickened by potato and zucchini. The dish belongs to early spring, the short window when the shoots are in season. Pressing the doenjang through a sieve with a ladle keeps lumps out and the broth clean. As the potato simmers it partly breaks down, giving the soup body and a mild sweetness that sits well with the fermented soybean paste, and chewy knife-cut noodles stand up to that density. The shoots are blanched on their own and added near the end, because long simmering dulls the very fragrance the dish is built around.

Prep 15min Cook 20min 2 servings

Salads Medium

Gado-Gado Salad (Indonesian Peanut Sauce Veggie Plate)

Peanut butter loosened with lime juice and soy sauce turns a plate of blanched cabbage, bean sprouts, potato, seared tofu and egg into one Indonesian meal. Each vegetable gets its own blanching so the cabbage keeps its crunch while the sprouts only just soften. Everything sits in separate sections rather than tossed together, and the sauce is added at the last moment. Every forkful ends up a different mix of soft, crisp and nutty.

🥗 Lighter Meals

Prep 20min Cook 12min 2 servings

Western Easy

Bangers and Mash

Browned pork sausages sit on buttery mashed potatoes under an onion gravy, a fixture of British pub menus and home kitchens alike. The gravy's sweetness comes from onions cooked slowly over low heat until golden, without letting them burn, in the fat left from the sausages.

Prep 10min Cook 30min 2 servings

Asian Easy

Aloo Tikki Chaat (Indian Fried Potato Patty Street Snack)

Hot, pan-fried potato patties sit under cold yogurt, tamarind chutney, mint chutney, and finely chopped red onion in this Indian street snack. The pleasure is the clash of temperatures and textures, and it fades quickly: the cold toppings start softening the crust as soon as they land, which is why assembly happens right before eating.

Prep 20min Cook 15min 2 servings

Rice Medium

Hainanese Curry Rice (Mixed Curry Gravy Platter)

Breaded pork cutlet, boiled potato, and softened cabbage share the plate, all under a single coconut milk curry sauce. Singapore's Hainanese curry rice usually comes with braised pork and several gravies; this home version drops those and keeps one sauce. The cutlet is a fully cooked store-bought one that only needs reheating, so there is no frying involved. Pour the sauce over just before eating, or the crust turns soggy.

Prep 25min Cook 25min 2 servings

Stir-fry Easy

Korean Spicy Gochujang Potatoes

The potatoes here are cubed, not shredded, at about 2 cm. Their corners are browned first; then a gochujang, soy and sugar sauce goes in and cooks down until almost nothing loose is left in the pan. What remains is a red, glossy coat on each cube rather than sauce on the plate.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Soups Medium

Chimushinji (Okinawan Pork Liver Broth)

In Okinawa this miso soup with pork liver is made on days when someone is worn out or under the weather. Chimu means pork liver and shinji a decocted broth; dishes like this are called kusuimun, though it is home food, not medicine.

🏠 Everyday

Prep 30min Cook 35min 4 servings

Pancakes Medium

Jelly Fry (Okara and Potato Fritters)

In Gyoda, Saitama, okara and skin-steamed potato are kneaded with carrot, onion, flour and egg, shaped into flat oval coins and fried with no breadcrumb coating. The jelly in the name has nothing to do with dessert; it is thought to have drifted from zeni fry, or coin fry, after the koban-like shape. A Gyoda teahouse owner who served in the Russo-Japanese War is said to have adapted it from a vegetable bun of northeastern China, and it was common by the late Meiji period. The hot fritters get a brief dip in a six-to-four blend of Worcestershire and chuno sauces.

Prep 30min Cook 55min 20 servings

Stews Easy

Korean Chwinamul Doenjang Stew

Chwinamul, a fragrant Korean wild green, keeps its aroma sharp above the earthy doenjang broth. It only needs 3 to 4 minutes; beyond that, the scent that gives the stew its point fades.

Prep 14min Cook 17min 2 servings

Steamed Medium

Korean Soy Braised Chicken

Bone-in chicken, chunky potato, carrot and onion braise in soy sauce and sugar, with no glass noodles. The glossy sauce forms only in the last few minutes, after the potatoes are tender and the lid comes off. Uncover too early and the liquid runs out before the potatoes cook; keep it covered to the end and the sauce stays thin.

Prep 20min Cook 40min 4 servings

Noodles Hard

Korean Potato Ongsimi Kalguksu

Grated raw potato, squeezed and bound with its own settled starch, becomes ongsimi: small Gangwon-style dumplings that turn translucent and chewy outside while staying soft and floury within. Sharing a light anchovy-kelp broth with knife-cut wheat noodles, they make each spoonful alternate between two very different bites.

Prep 35min Cook 30min 4 servings

Salads Easy

Korean Potato Salad (Creamy Mashed Potato Ham Cucumber)

Korean potato salad leaves small lumps in the mash on purpose, putting soft potato and floury bits in the same bite. A little sugar in the mayonnaise gives it the sweet, creamy profile that separates it from Western potato salad, though it shares roots with Japanese potato salad. Diced ham is browned to render some fat, and salted, squeezed cucumber keeps the bowl from turning watery after chilling. An hour in the fridge lets the seasoning settle evenly. It goes on the table as a banchan side dish or between slices of bread as a sandwich filling.

🥗 Lighter Meals

Prep 20min Cook 15min 4 servings

Western Easy

Bubble and Squeak (Pan-Fried Mashed Potato and Cabbage Cake)

Mashed potato, shredded cabbage and slowly cooked onion are pressed into one wide cake and fried until the underside is deep golden and crisp, while the inside stays soft. Turning the cake before its edges have set will break it apart.

Prep 15min Cook 35min 2 servings

Asian Easy

Chicken Curry

Chunky potato, carrot, and onion make this look like a familiar home-style curry, but the sauce is built on curry powder and coconut milk rather than a flour-and-butter roux. Starch from the potatoes and the reduced coconut milk thicken it without any flour, and reheated the next day it tastes deeper than on the first.

Prep 15min Cook 35min 4 servings

Rice Easy

Japanese Curry Rice

A single block of store-bought roux thickens the sauce and gives Japanese curry its mild, slightly sweet taste. There is no blending of spices as with Indian curry, which is how it became an everyday family dish in Japan that tastes the same every time. Potatoes, carrots, and onions are cut large so they hold their shape in the thick sauce.

Prep 20min Cook 35min 4 servings