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cooking.nytimes.com
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).
cooking.nytimes.com
Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish The great news is that it’s as delicious (if not more so) the next day, rewarmed or not
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Grilled hot dogs on potato bread buns are topped with mashed potatoes with mustard and your choice of toppings.
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A creamy, unexpected combination.
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Spicy beef chorizo gives these Polish potato pancakes a Mexican twist.
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Get Sweet-Tea Ribs with Lemony Potato Salad Recipe from Food Network
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Potato flakes are the secret ingredient that make the saltine crust on this simple chicken-fried chicken dish so tasty.
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Mashed russet potatoes mixed with a purée of parsley and green onions.
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Red, ripe strawberries make a classic jam that brings back summer year 'round.
Ingredients: strawberries, pectin, sugar
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New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.
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A hearty white bread made in the bread machine with instant potato flakes.
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You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.