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Potatoes, carrots, onion, and gravy complement this magnificent pot roast.
cooking.nytimes.com
These fries have savory, crisp, dry edges, and they’re satisfying and somewhat addictive, just like regular fries I use a mix of regular and sweet potatoes for this Choose waxy potatoes, like new potatoes or red potatoes, which have a lower glycemic index than starchy russets.
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Golden-brown fried potatoes made with bacon drippings and sweet Vidalia® onion. Leftovers keep well in the fridge for a microwave breakfast on the go. For an East Coast twist, add diced green pepper.
Ingredients: bacon drippings, potatoes, onion
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Locro is a hearty and creamy potato-cheese soup that is popular in Ecuador and Peru. This recipe uses Muenster cheese.
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Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
cooking.nytimes.com
This is a Bobby Flay recipe ginned up specifically for Thanksgiving in response to a request from The Times back in 2003 Mr Flay came through in spades: The sweetness of the potatoes is amplified by maple syrup, then taken in a completely different direction by the addition of fiery chipotle sauce
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These healthier twice baked potatoes are filled with lower fat versions of sour cream and milk.
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Cooked potatoes are partially mashed to make a creamy casserole with chunks of ham dotted throughout.
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Potatoes, peas and carrots are cooked with Indian spices for an easy yet exotic side dish.