Potatoes may be one of America's best-loved vegetables, and not merely because French fries are the only kind some people knowingly consume. Even among those of us who eat―and enjoy―a variety of vegetables, potatoes rank as favorites. The reasons boil down to these: comfort, ease, and versatility. Plus, of course, flavor. The tuber tastes good. And it couldn't be simpler to prepare―whether baked, roasted, boiled, or mashed. They need little in the way of cleaning and prepping.
As for versatility, you can do a lot of things with potatoes, and easily. In addition to the basic approaches, they can be turned into a soup, salad, or side dish; thrown into a stew; formed into cakes; and flattered with a seemingly endless array of seasonings and pairings. Adaptability is the advantage of their neutrality and probably the reason why so many standard cookbooks have more options for potatoes than for any other vegetable.
Celery Mashed Potatoes and Chicken Gravy
Cheesy Chicken-and-Broccoli-Topped Potatoes
Creamy Two-Cheese Potatoes Gratin
Fingerling Potatoes With Oregano Pesto
Fusilli with Broccoli Rabe and Potatoes
Garlic-Roasted Potatoes and Fennel
Leek and Potato Tart with Gruyere
Marinated Potato-and-Artichoke Salad
Mashed Potatoes with Roasted Garlic and Rosemary
Mashed Potatoes with Blue Cheese and Parsley
Melange of Kale, Potatoes, and Tomatoes with Parmesan
Mitchell's Loaded Potato Skins
Orecchiette with Potatoes and Radishes
Portobello-Layered Mashed Potatoes
Portuguese Kale-and-Potato Chowder
Potato Cod Cakes with Dijon Tartar Sauce
Potato Gnocchi with Spinach and Yellow Squash
Potato Gratin with Haricots Verts and Ham
Potato Salad with Olives, Capers, and Parmesan
Potato and Sun-Dried Tomato au Gratin
Potato, Mushroom, and Pesto Omelet
Potato-Black Bean Cakes with Tropical Dressing Over Greens
Roasted Potatoes and Artichokes with Feta
Scalloped Potatoes with Shallots, Mushrooms, Roasted Garlic, and Thyme
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