“A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don’t have any Yukon Golds on hand.”
Another bog-standard potato salad recipe using skin-on red potatoes for a large group.
Using sweet and white potatoes, this salad is a bit of a surprise, but very enjoyable.
Carb Pie starts with potatoes! Potatoes are peeled and sliced in thin, but not totally paper thin rounds. Olive oil and Old Bay Seasoning are applied liberally.
This sounds like a real winner if done in the slow cooker.
These creamy Middle Eastern-style potatoes are flavored with turmeric and use olive oil rather than butter. They are great alone, and for fillings in puff pastries. Amounts of salt, pepper, and other spices may be adjusted to taste.
This makes an awesome side dish. Careful you don’t eat too much!
Really cheesy, really potatoy, really nommy. This is one of those US midwest belly pleasers. Nothing good for you here, just great noms.
Frittatas are like fancy omelettes with potatoes. This one is very tasty. This recipe came out of a Williams-Sonoma catalog, which coincidently is where we purchased the frittata pan…
A tasty Scottish side dish. This came from a friend, Kalihva, who introduced a few different UK traditional recipes.
This is just a basic potato salad, easy to make. Who needs store-bought stuff when it’s this easy to make!