Ingredient

Potatoes Recipes

25 recipes with potatoes for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

25 recipes

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🇺🇸USAAdvanced

Soups

Beef and Vegetable Soup

Cheap, tough beef cuts braised low and slow in broth with root vegetables until the meat is tender enough to break with a spoon. The collagen from those cuts dissolves into the broth over time and makes it thick and glossy. Expensive steaks make thin, bland soup.

120 min380 kcal6 serves

💪High protein🌾Gluten-free

★4.4

🇺🇸USAMedium

Meat Dishes

Ground Beef and Potato Skillet

Ground beef and potatoes in one pan, done in 35 minutes. No advance prep, no separate boiling. The beef goes in first and builds a fond on the bottom of the pan; the potatoes cook in that flavoured fat with a splash of broth and a lid on top. It's the kind of meal that doesn't ask much of you on a weeknight.

35 min430 kcal4 serves

💪High protein🌾Gluten-free

★4.6

Uzbek Kavardak (Lamb and Potato Stew with Cumin)

🇺🇿UzbekistanAdvanced

Meat Dishes

Uzbek Kavardak (Lamb and Potato Stew with Cumin)

Uzbek kavardak is a hearty stew of lamb, potatoes, and seasonal vegetables, slow-cooked in a kazan with cumin, coriander, and fresh tomatoes. The name translates from Uzbek as shambles or mess — the dish was traditionally made from whatever vegetables were on hand when there was meat to cook. Key technique: lamb is seared in smoking-hot oil until a deep crust forms, vegetables are layered in stages, and everything braises under a tight lid until the potatoes have soaked up the meat juices. Serves six, served in deep bowls with fresh cilantro and crushed garlic on top, alongside flatbread. Forgiving on ingredients, strict on technique.

120 min500 kcal6 serves

💪High protein🌾Gluten-free

★4.5

Ribollita (Tuscan Reboiled Bread and Bean Soup)

🇮🇹ItalyAdvanced

Soups

Ribollita (Tuscan Reboiled Bread and Bean Soup)

Ribollita is a thick Tuscan soup of cannellini beans, cavolo nero (black kale), and stale bread — one of the central symbols of cucina povera (peasant cooking). The name means 'reboiled' (from the Italian ribollire), and that is the whole point of the dish: it is born from leftovers. Tuscan peasants would cook a simple vegetable soup called minestra early in the week, then the next day reheat what remained with the addition of stale bread, turning minestra into ribollita. The paradox of the dish is that it gets better the longer it sits and the more times it is reboiled. On day one it is still a brothy minestra di pane; on day two, after reboiling, it becomes true ribollita — dense and almost semi-solid. Its roots reach back to the Middle Ages in the plain of Pisa and the lands of Arezzo and Florence, where it was the main winter nourishment of the poorest. The three non-negotiable elements are cannellini beans, cavolo nero, and saltless Tuscan bread (pane sciocco), which stales within a day. By tradition the cavolo nero should have 'taken the frost,' which makes its leaves sweeter and more tender. Key techniques: blend half the beans for a creamy base without any cream, tear the stale bread by hand, and use potato plus bread as a double thickener until the soup is dense enough to serve almost on a plate. Yields 6 servings in about 2 hours of active and simmering time. Best the next day, served hot over garlic-rubbed toast with a generous pour of extra virgin olive oil and a glass of Chianti.

120 min280 kcal6 serves

🌱Vegan

★4.6

Vichyssoise (Cold Leek and Potato Cream Soup)

🇫🇷FranceMedium

Soups

Vichyssoise (Cold Leek and Potato Cream Soup)

Vichyssoise is a cold, velvety cream soup of leeks, potatoes, and cream, served ice-cold and garnished with chopped chives. It is essentially a chilled, cream-enriched version of the French classic potage parmentier (leek and potato soup). The paradox of its origin: despite the French name and French roots, the cold version was created in America. Vichyssoise was invented in 1917 by French chef Louis Diat for the guests of the Ritz-Carlton in New York. Diat drew on the leek and potato soup his mother and grandmother had made near the town of Vichy, a spa town in central France; as a boy he and his brother would cool the hot soup with cold milk. Building a summer menu, he recreated that memory, enriched it with cream, served it ice-cold, and named it creme vichyssoise glacee. It became his most famous dish, mentioned even in his 1957 New York Times obituary, and was Julia Child's favorite soup. Two things define quality: a pale, ivory color and a silky texture. The leeks are sweated, never browned, so the soup stays cream-white; only the white and pale-green parts are used; starchy potatoes give creaminess without any flour; and the soup is puréed until silky, classically passed through a fine sieve. Because cold dulls the palate, vichyssoise must be seasoned boldly. Serve it well chilled after at least four hours in the fridge, with chives on top. About 45 minutes of active work, then chilling.

45 min320 kcal6 serves

🌾Gluten-free🌶️Spicy

★4.9

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou)

🇫🇷FranceMedium

Soups

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou)

Soupe au pistou is a Provencal summer vegetable soup with beans, crowned with a spoonful of pistou — the Provencal paste of basil, garlic, olive oil, and cheese. The dish comes from Provence in southeastern France, especially around Nice and the Cote d'Azur, and it is the essence of summer Mediterranean cooking: made at the peak of the season from the best vegetables at the market. Pistou is the Provencal cousin of Italian pesto; its name comes from the word for 'to pound,' just like pesto. The key difference: classic Provencal pistou traditionally contains no pine nuts — that is what sets it apart from Ligurian pesto. The soup is a close relative of Italian minestrone, since Provence borders Liguria, but the French version is finished with a big dollop of fragrant pistou that each guest swirls into their own bowl. That fresh pistou, added at the end, is what separates this from an ordinary vegetable broth. Technical keys: use only summer vegetables; mash half the beans for body without flour; never cook the pistou (heat kills the basil aroma and turns it bitter); keep the garlic in the pistou raw; and use fragrant, room-temperature basil. The classic version (per David Lebovitz) uses only water, so the vegetables shine, though vegetable broth is common. Serves 8 in about an hour, the pistou stirred in at the table, with crusty bread and a glass of Provencal rose.

60 min280 kcal8 serves

🌿Vegetarian

★4.4

🇺🇦UkraineMedium

Soups

Green Borscht

A Ukrainian spring soup whose sourness comes from sorrel rather than beets, bright and lemony. Potatoes simmer in a light chicken broth, then sorrel is wilted in at the end; it is served hot with chopped hard-boiled egg, dill, and a spoonful of sour cream.

50 min180 kcal6 serves

🌾Gluten-free

★4.5

🇺🇦UkraineAdvanced

Soups

Kapusnyak

A hearty Ukrainian sauerkraut soup, Cossack food made in one pot. Sauerkraut and millet simmer in a pork-rib broth with potatoes, onion, and carrot; sour, smoky, and filling, it is served hot with dill and a spoonful of sour cream.

75 min250 kcal6 serves

🌾Gluten-free

★4.7

🇺🇦UkraineMedium

Soups

Kulish

A hearty Ukrainian Cossack soup of millet cooked with salo and onion, somewhere between a soup and a porridge. Potatoes, carrot, and herbs round it out; rendered salo and golden onion give it its deep, smoky-savoury character. It is served hot with dill and cracklings.

45 min330 kcal6 serves

🌾Gluten-free🌿Vegetarian🌱Vegan

★4.6

🇺🇿UzbekistanAdvanced

Soups

Shurpa

A slow-simmered Uzbek lamb soup of bone-in lamb, chickpeas, and large chunks of vegetables in a clear, fragrant broth. Seasoned with cumin and coriander, it is served with plenty of cilantro and flatbread, the broth often drunk alongside the meat and vegetables.

120 min350 kcal6 serves

🌾Gluten-free

★4.9

🇧🇾BelarusMedium

Soups

Zhur

A traditional Belarusian sour soup whose tang comes from fermented rye (or oat) flour rather than vinegar. The starter is cooked with smoked pork, potatoes, root vegetables, and marjoram, then served with a hard-boiled egg and sour cream.

50 min320 kcal6 serves

★4.5

🇷🇺RussiaMedium

Salads

Herring Under a Fur Coat

A layered Russian holiday salad of salted herring hidden under potato, carrot, egg, and a bright top layer of beet, with mayonnaise between each tier. It is assembled in a ring and chilled overnight so the layers meld; the beet fur coat gives the salad its name.

60 min280 kcal8 serves

🌾Gluten-free

★4.8

Ingredients

Goes well with

Other ingredients that appear most often alongside potatoes across the archive. Pick one to drill deeper.

potato onion beef carrot butter garlic beets beef broth tomato sauerkraut cannellini beans millet