Stir-fry Medium
Korean Stir-fried Potato and Shrimp
There is no gochujang or soy sauce here, only salt and pepper, so what you taste is plain potato and sweet shrimp.
🏠 Everyday
Prep 15min Cook 10min 4 servings
Recipes with potato
162 recipes. Page 3 of 7
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Soups Easy
Keullaem Chaudeo (Clam Chowder)
A white, milk-based chowder with small cubes of potato and pieces of clam in every spoonful. Celery, softened with the onion, adds a faint bitterness that keeps the milk from being the only thing you taste.
🏠 Everyday
Prep 15min Cook 30min 4 servings
Pancakes Medium
Korean Kimchi Cheese Gamja Jeon Cup (Kimchi Cheese Potato Cup)
Shredded potato and kimchi are pressed into a pan or cup-shaped mold to form a thick base and rim, and the hollow in the middle is filled with mozzarella and green onion and covered until the cheese melts. The potato is rinsed only once in cold water to keep its starch, which is what holds the cup shape. Being bite-sized, they also work as party finger food.
Prep 15min Cook 15min 2 servings
Stews Medium
Dak-bokkeum-tang (Korean Spicy Braised Chicken)
Tang usually signals soup, but there is little broth here: it cooks down until the red sauce clings, glossy, to the chicken and potatoes. The big potato chunks, still holding their shape, get spooned onto rice along with the sauce.
Prep 15min Cook 35min 3 servings
Steamed Medium
Korean Braised Chicken with Radish
Braised a long time with bone-in chicken, the radish turns brown from all the chicken stock and chili sauce it takes in. The potatoes crumble at the edges and thicken the sauce.
Prep 18min Cook 40min 4 servings
Noodles Medium
Seafood Jajangmyeon (Black Bean Noodles with Squid and Shrimp)
Squid and shrimp take the place of pork, so the familiar black bean sauce picks up a briny note as the seafood releases its juices into it. Potato, onion and zucchini soften into the sauce for sweetness and body, and a little starch slurry gives it the glossy, clinging texture that coats the noodles.
Prep 20min Cook 18min 2 servings
Salads Medium
Pollock Roe Potato Crisp Salad
Thin pan-crisped potato, salty pollock-roe dressing, and the sea flavor of crumbled laver all land on one plate. Myeongran, salted pollock roe, is scraped from its membrane and loosened with Greek yogurt and mayonnaise, which tame its saltiness into a creamy dressing.
🍺 Bar Snacks 🥗 Lighter Meals
Prep 18min Cook 20min 2 servings
Western Medium
Chicken Vesuvio (Chicago White Wine Braised Chicken with Potatoes)
Chicken and potatoes share one skillet in this Chicago Italian-American dish, braised with garlic, oregano, and dry white wine. As the wine and stock reduce, the potatoes soak up the sauce and turn fluffy. The skin needs at least 5 minutes undisturbed to brown deeply; that browned layer in the pan is what gives the sauce its depth. Peas and lemon juice go in at the very end to add color and freshness to an otherwise heavy sauce.
Prep 15min Cook 35min 2 servings
Asian Hard
Karipap Pusing (Spiral Curry Puffs)
Two separate doughs, a water dough wrapped around a margarine-and-flour dough, are rolled and wound twice so that each cut face shows a tight spiral. The filling for this Malaysian curry puff is a dry curry of chicken, sweet potato, and potato with a piece of hard-boiled egg. Deep-fried, the layers open and flake, and the spiral shows only when that cut face is kept on the outside.
Prep 120min Cook 75min 21 servings
Rice Hard
Obaku Soft Barley Rice with Beans and Root Vegetables
Whole hulled barley keeps a gentle pop inside a thick pot of softened rice, kidney beans, and three kinds of potato. In Yamanashi mountain villages where paddy rice was hard to grow, rice was saved for celebrations and barley carried everyday meals. Nothing is seasoned in the pot; each diner stirs in negi miso, a mix of scallion, miso, bonito flakes, and a little sugar.
Prep 480min Cook 150min 20 servings
Stir-fry Easy
Korean Potato and Sausage Stir-Fry
The soy-based sauce takes a tablespoon of ketchup. Half-moons of potato go in first, and once their edges turn translucent the sausage follows, letting its fat soak into the potato. From cutting board to plate it takes around ten minutes, which keeps it manageable on a weekday morning.
🏠 Everyday 🍱 Lunchbox
Prep 10min Cook 15min 2 servings
Soups Easy
Corn Chowder
Half the soup is blended and stirred back in, so the broth thickens while whole corn kernels and pieces of potato stay intact. The onion and garlic cook in the fat left from crisping the bacon, and the bacon itself returns at the end, scattered over each bowl with parsley.
🏠 Everyday
Prep 15min Cook 30min 4 servings
Pancakes Easy
Korean Kimchi Potato Jeon
Chopped napa kimchi and grated potato share one batter, yet the kimchi's sour, fermented tang and the potato's mild sweetness stay distinct within the same pancake. Where kimchi juice meets the pan over medium-high heat, the edges darken into a toasty crust.
Prep 15min Cook 15min 2 servings
Stews Medium
Dakdoritang (Korean Spicy Braised Chicken)
It also goes by dak bokkeumtang, and although the name ends in tang, meaning soup, it is reduced for about 25 minutes until the sauce clings to the chicken. The chicken pieces are blanched for three minutes and rinsed of bone fragments before they go into the pot. Sugar in the sauce makes the sweetness as clear as the heat.
Prep 20min Cook 40min 4 servings
Steamed Medium
Korean Dakbong Gochujang Jorim (Gochujang-Braised Chicken Drumettes)
Drumettes, potato and onion all go into the pot raw with the gochujang sauce and braise under a lid, with no searing or frying beforehand. As they cook, the meat around the bone turns firm and chewy and holds on to the thickening sauce. With a little extra time, browning the drumettes in a pan first deepens the color and flavor.
Prep 15min Cook 35min 4 servings
Noodles Medium
Houtou Pumpkin Miso Noodles
Wide flour noodles from Yamanashi simmer straight in miso broth with kabocha, potato, daikon, and napa cabbage, leaving the soup thick and slow to cool. In mountain areas poorly suited to rice, houtou long served as a staple, and its lasting warmth means it is eaten most often in winter. Unlike udon, the dough has no salt and the floured strips are never boiled on their own, which leaves their starch to thicken the pot.
Prep 50min Cook 35min 5 servings
Salads Medium
Roasted Mushroom Perilla Potato Salad
Perilla seed powder and Greek yogurt bind this potato salad instead of mayonnaise, giving it a nutty taste and a light finish. King oyster mushrooms torn into thick strips keep their chew after roasting, a good foil to the fluffy, roughly mashed potato.
🥗 Lighter Meals
Prep 20min Cook 25min 4 servings
Western Easy
Colcannon (Irish Mashed Potatoes with Cabbage and Butter)
Soft mashed potato gets flecks of cabbage, blanched for just 3 minutes so it keeps a little crunch, and the mild bite of scallion. In Ireland it was traditionally eaten at Halloween, sometimes with a coin hidden inside for luck.
Prep 10min Cook 25min 4 servings
Asian Medium
Japanese Korokke (Crispy Panko Potato and Beef Croquette)
Mashed potato mixed with sauteed ground beef and onion gets shaped into ovals, coated in panko, and fried until golden. The crust shatters while the inside stays fluffy and potato-forward, plainer and heartier than cream-filled croquettes. Worcestershire or tonkatsu sauce goes on top, and in Japan butcher shops and delis sell them freshly fried to eat on the go. Fillings vary widely, from curry to crab cream to kabocha squash.
Prep 25min Cook 20min 4 servings
Rice Easy
Korean Vegetable Porridge (Yachae Juk)
Potato, zucchini, carrot and shiitake are minced very fine and toasted in sesame oil with the soaked rice, then simmered in water over low heat for 30 minutes. A little soup soy sauce and salt at the end leave room for the sweetness the vegetables give off. By the time it is done, the potato is soft enough to mash along with the rice.
🥗 Lighter Meals
Prep 15min Cook 35min 2 servings
Stir-fry Easy
Korean Kkaennip Gamja Bokkeum (Perilla Potato Stir-fry)
Perilla oil and shredded perilla leaves make this smell much stronger than the usual potato stir-fry. The soy sauce is poured into an empty spot in the hot pan and allowed to bubble before it is stirred through, and in that moment it picks up a faintly scorched, toasty smell that carries over to the potatoes.
🏠 Everyday
Prep 12min Cook 15min 2 servings
Soups Easy
Cullen Skink Recipe (Scottish Smoked Haddock Chowder)
Smoked haddock warmed in milk with a bay leaf flavors the whole pot, and that infused milk becomes the base of this soup named after the village of Cullen in northeast Scotland. There is no salt in the ingredient list because smoked fish brings its own, and how much varies by product. Fully cooked potato, not cream or flour, thickens it.
🏠 Everyday
Prep 15min Cook 30min 4 servings
Pancakes Hard
Nikuten (Layered Beef Tendon and Potato Pancake)
In Takasago, Hyogo, nikuten gets built in layers instead of mixed like okonomiyaki: potato, konjac, cabbage, scallion, beef tendon, and tempura crumbs stack on a thin round of batter, which folds in half after saucing. Because nothing is stirred together, the floury potato, soft tendon, and crisp crumbs each keep their own texture. The potato and konjac simmer with the tendon in soy sauce, sugar, and mirin, so all three share the same sweet-salty seasoning.
Prep 30min Cook 135min 4 servings
Stews Medium
Korean Wild Chive Clam Chili Stew
In early spring, February to April, when wild chives are around, a handful goes on top of this clam and gochujang stew. Their sharp scent takes the edge off any fishiness from the clams.
Prep 18min Cook 22min 4 servings