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Couldn't be simpler or more tasty. Cut potatoes are coated with oil, sugar, salt and red pepper flakes, and then baked. They emerge crusty and nippy on the outside and all potato on the inside.
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Lamb stew with lamb shanks marinated with thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots, and zucchini.
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A very lemony dressing is poured over the still warm potatoes, and then green onions, parsley, and celery are mixed in. Chill before serving.
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Dijon mustard, cider vinegar, and celery salt add flavor to a tangy dill dressing that coats chunks of red potatoes and hard-boiled eggs.
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These easy-to-make egg bites with spinach, potatoes, onion, and bell pepper are baked in muffin cups for the ultimate grab-and-go breakfast.
www.chowhound.com
A classic holiday dish.
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This cheesy casserole has moist chunks of fish in a rich white sauce and is a great way to use up leftover mashed potatoes.
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Manhattan clam chowder with plenty of clams, tomatoes, carrots, and potatoes is ready in under an hour for a quick weekday lunch or dinner.
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This easy casserole with egg noodles, tuna, peas, carrots, and potatoes in cream of mushroom soup is a dish the whole family will love.
www.delish.com
Roasted vegetables with flavor!
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet potato wedges are lightly spiced, and baked until golden brown.