For storage, care, and easy prep ideas, check out our potato product page.
Recipes on this page:
Smashed New Potatoes with Fresh Parsley and Horseradish Tomato-Potato Salad Garlic-Roasted Potatoes Lemon-Herb Oven Roasted Potatoes Parisian Potatoes Roasted Garlic-New Potato Salad Savory Potato-Bean Soup Green Bean-New Potato Salad Speckled Potatoes No Fuss Potato Soup Ike’s Potato Bake Tortilla Espanola Spanish Tapas Potato Soup with Scallions Mashed Potato Enchiladas Curried Tuna Salad Vegetable Chicken Salad Picnic Potato Salad Chilled Garden Soup Sunday Chili
Recipes from around the web:
Slow Cooker Chard Lentil and Potato Soup Spicy Spanish Potato and Onion Soup Pesto Pasta with Potatoes and Green Beans Roasted Potato Salad with Mustard Walnut Vinaigrette Greek Mahogany Potatoes 14 Potato Recipes Miso-Maple Roasted Roots Everything You Need to Know About Potatoes Crispy Accordion Potatoes
Smashed New Potatoes with Fresh Parsley and Horseradish (return to top)
- 2 lbs. New potatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 c. butter
- 2 c. buttermilk
- 1 c. heavy cream
- 4 T. chopped fresh parsley
- 3 T. fresh grated horseradish
- ½ t. grated nutmeg
- Salt and pepper to taste
Cook potatoes in saucepan with just enough water to cover them.
In another saucepan, bring onions, garlic, butter, buttermilk, and cream to a simmer for 20 minutes.
When potatoes are cooked through, drain them and return to same pot.
Add cream mixture and mash with whisk or potato masher.
Add horseradish, nutmeg and parsley, and mix until incorporated.
Season to taste, and serve hot.
Tomato-Potato Salad (return to top)
- 3 large tomatoes, cubed
- 1/2 c chopped onion
- 1/4 c chopped cilantro
- 1 1/2 tsp ground cumin
- 1 tsp chopped garlic
- Salt and pepper, to taste
- 1 1/2 lbs. new potatoes, cooked and cubed
- 1/2 c nonfat plain yogurt
Mix tomatoes, onion, cilantro, cumin, garlic, salt and pepper.
Fold in potatoes and yogurt. Serve chilled or at room temperature.
Garlic-Roasted Potatoes (return to top)
- 3 lbs new potatoes, scrubbed
- 1/2 tsp hot red pepper flakes
- 2 Tbsp fresh rosemary leaves
- 3 cloves garlic, minced
- 1/4 c olive oil
Preheat oven to 400 degrees. Cut potatoes into thick pieces or quarter.
Sprinkle red pepper flakes, rosemary, garlic and olive oil over potatoes, and toss to mix well.
Put into a roasting pan and roast 45 minutes-1 hour, or until browned, turning occasionally. Serve hot.
Lemon-Herb Oven Roasted Potatoes (return to top)
- 1/4 c canola or safflower oil
- 2 Tbsp fresh lemon juice
- 3/4 tsp dried oregano
- 3/4 tsp dried thyme
- 1/4 tsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 3 lbs small red potatoes, skin on, diced
Combine oil, lemon juice, oregano, thyme, paprika, pepper and salt; mix well. Add to the potatoes in a large bowl. Toss.
Line a broiler pan or baking sheet with foil, shiny side up, and spray with vegetable oil spray. Bake 45 minutes at 425 degrees, turning every 10-15 minutes, or until very brown and crispy.
Parisian Potatoes (return to top)
8 small red potatoes
- Olive oil
- 1/4 c flour
- 2 Tbsp Parmesan cheese
- 2 Tbsp minced parsley
- 1 Tbsp minced rosemary
- 2 tsp minced basil
Peel and quarter potatoes. Brush with olive oil.
Combine flour, Parmesan, parsley, rosemary and basil in medium bowl or plastic bag. Mix well. Add potatoes and toss to coat.
Arrange in baking pan. Bake at 375 degrees for 1 hour. Turn once.
Remove from oven and sprinkle with a little more Parmesan cheese.
Roasted Garlic-New Potato Salad (return to top)
- About 2/3 c olive oil, divided
- 5-6 large cloves garlic, chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dry thyme leaves
- 1/4 tsp dry rosemary
- 2 1/2 lbs new potatoes, scrubbed and sliced 1/2-inch thick
- 2 Tbsp white wine vinegar
- 2 Tbsp Dijon mustard
- 1/4 c minced shallots
- 1 c watercress or parsley leaves
Mix 1/3 c oil, garlic, salt, pepper, thyme and rosemary in roasting pan. Add potatoes and toss to coat.
Bake at 375 degrees, stirring occasionally, until potatoes are tender and golden brown, about 50 minutes. Cool.
Transfer potatoes to bowl. Scrape pan drippings into measuring cup. Add oil to drippings to measure 6 Tbsp .and place in shaker jar. Add vinegar, mustard and shallots. Shake well. Pour over potatoes and toss. Season to taste with salt and pepper.
Let stand 1 hour at room temperature. Add watercress, and toss to coat.
Savory Potato-Bean Soup (return to top)
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1/4 tsp pumpkin pie spice
- 1 1/4 c diced ham
- 1 1/2 lbs potatoes, scrubbed and diced
- 1 (16-oz) can cannellini or kidney beans, drained
- 5 c beef broth
In a large stock pot, heat olive oil over high heat and stir-fry cook garlic 1 ½ minutes. Add onion and cook 2 minutes.
Add pie spice and ham; cook 3 minutes, stirring occasionally.
Stir in potatoes, beans and broth; bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender.
Ladle into bowls, and garnish with crushed red pepper flakes, cheese or parsley.
Green Bean-New Potato Salad (return to top)
- 2 lbs small new potatoes
- 1 1/4 lbs green beans
- 1/2 c bottled vinaigrette style salad dressing
- Ground black pepper
Wash new potatoes. Trim beans.
Add potatoes and beans to pot of boiling water; boil gently until just tender, 10-15 minutes. Take care not to overcook. Drain.
Place beans and potatoes in bowl. Add salad dressing and pepper to taste. Toss gently. Serve hot, cold, or at room temperature
Speckled Potatoes (return to top)
- 6 medium red potatoes, peeled and thinly sliced
- 1/2 c minced onion
- 1 clove garlic, minced
- 2 tsp salt
- 1/2 c chopped parsley
Place potatoes, onions and garlic in large saucepan with enough water to cover by about 1 inch. Add salt. Cover, bring to boil over high heat; reduce to medium and cook 10 minutes.
Add parsley; cook 5 minutes more, or until potatoes are tender; drain.
No Fuss Potato Soup (return to top)
- 6 c cubed, peeled potatoes
- 5 c water
- 2 c chopped onion
- ½ c chopped celery
- ½ c thinly sliced carrots
- ¼ c butter
- 4 tsp chicken bouillon granules
- 2 tsp salt
- ¼ tsp pepper
- 1 can (12 0z) evaporated milk
- 3 tbsp chopped fresh parsley, or 1 tsp dried parsley
In a large crock pot, combine the first 9 ingredients. Cover and cook on low 7-8 hours or until vegetables are tender. Add milk and parsley; mix well. Cover and cook 30 minutes on high until heated through.
Ike’s Potato Bake (return to top)
- Enough potatoes to serve however many people you are cooking for
- Olive Oil
Wash and dice potatoes (do not peel)
Place potatoes in baking dish and drizzle with olive oil. Stir to coat all pieces. (Note: don’t overdo the olive oil…just use enough to coat potatoes). Sprinkle with salt to taste
Bake at 350 for about 45 minutes, stirring every 10 or 15 minutes with a spatula (preferably metal). Bake until potatoes are browned and crispy
(Options: you could add other herbs, black pepper, or onions, if desired)
Tortilla Espanola Spanish Tapas (return to top)
Note: best made using a nonstick skillet!
- 3 medium-sized potatoes (about 1.5 pounds), peeled and cut into bite-sized chunks
- olive oil
- 1 small onion, thinly chopped
- Approx. 5 eggs
Heat about a cup of olive oil in a large skillet over medium-high heat until very hot, about 3 minutes. Reduce heat to medium-low and add the potatoes. Cook, stirring occasionally to prevent the potatoes from sticking and browning, until they are half-cooked, about 7 minutes. Stir in the onion, reduce heat to low and cook the mixture until the potatoes and onion are soft. Drain much of the oil from the skillet, leaving a couple of tablespoons in with the potatoes. Season with salt.
Scramble eggs in a mixing bowl with a fork. Gently stir the eggs into the potatoes and onion mixture. Cook at med-low heat, shaking the skillet and moving the potatoes slightly to get the egg mixture spread around and to prevent the mixture from sticking to the skillet. This takes constant monitoring for a few minutes. Flatten the potatoes out as you do this as well. Wait until the top of the tortilla is still just wet. Run the spatula under the tortilla to make sure it is not stuck.
Pace a plate-larger than the skillet being used – on top of the skillet and carefully lift the skillet and quickly invert it so that the tortilla flips onto the plate. Then slide the tortilla back into the skillet so that the uncooked side is facedown and can continue to cook. Continue moving the skillet so it does not stick. Cook until both sides are golden brown.
Cut into wedges and serve.
For something different, make this with eggplant! Or, use slightly less of the potatoes and add some spinach for a tasty addition.
Potato Soup with Scallions (return to top)
- 4 large potatoes, peeled, cubed, and cooked
- 2/3 c. butter
- 2/3 c. flour
- 6 c. milk
- 4 scallions, chopped
- 8 oz. Sour cream
- salt/pepper to taste
Melt butter over low heat. Add flour and stir until smooth, then cook an additional 1 minute. Raise heat to medium, add milk. Cook, stirring often, until thickened. Add potatoes, scallions, sour cream, salt, and pepper. Continue cooking until heated through.
Can be served with grated cheese and additional chopped scallions on top.
Mashed Potato Enchiladas (return to top)
- 2 16 oz. Jars enchilada sauce
- 1/3 c. salsa
- 2 c. mashed potatoes
- 8 to 10 tortillas
- ¾ c. chopped green onions
- ¾ c. corn kernels
- 1 4-oz. Can diced green chilies
- (add zucchini, onions, broccoli, or tomatoes too, to suit your tastes!)
Preheat oven to 350
Spread 1 cup of the sauce over the bottom of a 9 X 13 casserole dish.
Stir the salsa into the mashed potatoes and mix well.
Spread a line of potatoes down the center of each tortilla; sprinkle on some green onions, corn, and green chilies.
Roll up and place seam side down in the casserole dish.
Repeat until all ingredients are used.
Pour remaining sauce over the tortillas, cover, and bake for 30 minutes.
Curried Tuna Salad (return to top)
- 2 lbs potatoes, peeled and diced
- 1/2 c ranch salad dressing
- 2 tsp curry powder
- 2 (6-oz) cans tuna packed in water, drained
- 1 c chopped green onions
- 1/2 c pitted black olives, chopped
- 6 c washed and drained mixed salad greens
- 6 plum tomatoes, quartered
- 3 hard-cooked eggs, quartered
Add potatoes to pot of boiling, salted water; return to boil and simmer 5-7 minutes, or until tender but firm. Drain and set aside.
In large bowl, blend dressing and curry powder. Stir in tuna, green onions and olives. Gently stir in potatoes.
Arrange greens on platter. Mound potato mixture on top, and garnish with tomatoes and eggs.
Vegetable Chicken Salad (return to top)
- 2 lbs potatoes, well scrubbed
- 1 lb fresh green beans, washed and trimmed
- 1 Tbsp olive oil
- 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 3/4 c prepared pesto sauce
Bring pot of water to boil. Meanwhile, cut the potatoes in half lengthwise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes.
Add green beans to pot with potatoes and cook 4 minutes; vegetables should be firm. Drain and set aside.
In the same pot, heat olive oil over high heat and cook the chicken, stirring, 6 – 8 minutes or until meat is cooked through.
Remove from heat; stir in pesto sauce, then gently stir in potatoes and green beans.
Picnic Potato Salad (return to top)
- 3 large potatoes, unpeeled and thinly sliced
- 1/4 c white wine vinegar
- 1 1/2 Tbsp Dijon mustard
- 1/4 c canola oil
- 1/2 c chopped fresh dill
- 1/2 tsp salt
- 1 large cucumber, unpeeled and thinly sliced
Place potato slices in a 9-inch microwave-safe baking dish; cover with microwaveable cover and microwave at high 3 minutes; stir. Repeat two more times, or until tender.
In jar with tight-fitting lid, combine vinegar, mustard, oil, dill and salt. Cover and shake vigorously.
Pour dressing over potatoes. Cover and refrigerate until chilled.
Add sliced cucumber; serve.
Travels well without refrigeration.
Chilled Garden Soup (return to top)
- 1 bunch green onions, sliced
- 2 Tbsp butter
- 4 c peeled, diced cucumbers
- 3 c chicken broth
- 1 c chopped spinach
- 1/2 c peeled, sliced potatoes
- Ground black pepper, to taste
- ~1 c heavy cream
- Fresh lemon juice
- Cucumber slices for garnish
In saucepan over medium-high heat, sauté green onions in butter until soft, 3-5 minutes.
Add cucumbers, broth, spinach, potatoes and pepper. Bring to boil, then reduce heat and simmer, covered, until potatoes are tender, about 15 minutes.
Puree in blender, working in batches. Transfer to bowl and stir in almost enough cream to reach desired. Add lemon and salt totaste.
Chill several hours. Serve with thinly sliced cucumber garnish.
Sunday Chili (return to top)
Healthy, easy to make and easy to adapt to what you have on hand. (any kind of bean, fresh or canned tomatoes, any allium: leeks, green garlic, ‘regular’ onions, etc, any kind of bell pepper or leave the pepper out, etc. you get the idea.) AND it freezes well in smaller portions.
- 3 cups dry kidney beans (or used canned; you can use nearly any kind of bean you have on hand)
- 2-3 onions
- 4 cloves garlic, minced
- 1 colored bell pepper, chopped
- 1-2 cups coarsely chopped green cabbage
- 1/2 cup diced unpeeled potatoes
- 2 cups chopped tomatoes, or 10 oz. can tomatoes, with liquid
- 1 to 2 tbs chili powder (or mix this with fresh hot peppers, finely chopped)
- 1/2 tsp cumin
- 1/2 cup uncooked brown rice
- 5 cups water or vegetable broth
- salt and pepper to taste
Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. (Or skip all this and use canned if in a hurry) In a large skillet over medium-high heat, water saute onion and garlic until soft, about 3 to 5 min. (or oil saute them in a tablespoon cooking oil) add bell pepper, cabbage, potatoes, tomatoes, chili powder, and cumin. Continue cooking, stirring frequently, for 3 min; transfer to slow cooker. Add rice and broth, cover and cook on low for 6 to 8 hours. Season to taste. Serves 8.