Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.
Salt cod soaks for 24 hours with several water changes to draw out the salt. Once desalted, it's poached, flaked and folded into hot mashed potato with onion, parsley, egg and a pinch of pepper. The mix is shaped between two tablespoons into the classic oval (two-spoon quenelle shape) and deep-fried.
Bombay Potatoes is comfort food at its finest. Small potatoes are partially cooked, then coated in a richly spiced oil infused with seeds and aromatics. Some potatoes are mashed to create a creamy base, while others remain whole for texture. The result is a warm, golden, deeply spiced side dish that's utterly satisfying. This is a vegetarian staple of Indian home cooking.
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion, finely chopped tomato, small-diced boiled potato and chopped fresh coriander. The dressing: lemon juice, chaat masala (a salty-sour spice mix sold at Pakistani shops), roasted ground cumin, Kashmiri chilli powder and a pinch of salt. Hot chilli sauce and tamarind chutney drizzle on; the chaat tosses; crushed papri tops; eat immediately.
Few dishes feel as woven into American summer as potato salad. It appears at backyard barbecues, church potlucks, and Fourth of July tables from Maine to Texas, and although every family insists their version is the only correct one, the bones are reassuringly consistent: waxy potatoes, hard-boiled eggs, a generous slick of mayonnaise, and the bright bite of mustard and pickle. The taste is creamy and cool, savoury with a gentle sweet-sour tang, punctuated by crisp celery and the sting of raw onion. It smells faintly of vinegar and paprika, like a 1950s deli counter on a hot afternoon. The texture is the real prize. Potatoes should be tender enough to yield to a fork but still hold their shape, so the salad reads as chunky rather than mashed. Difficulty is low, which is part of its charm. The only real technique is seasoning the warm potatoes so they drink in the vinegar before the mayo goes on, a small step that separates a flat salad from a great one. Make it the day before if you can. A night in the fridge lets the flavours marry, the onion mellow, and the dressing settle into every crevice, which is exactly what you want when you pull it out alongside burgers, pulled pork, or grilled chicken.
Yellow-corn masarepa hydrates with water, salt and a pinch of paprika for colour. Beef mince cooks with onion, tomato cumin and oregano; cooked potato dices fold in for body. The dough divides; each ball flattens between two pieces of cling film into thin discs; filling goes in the centre; folded into a half-moon, sealed with damp fingers, fried.
Waxy potatoes boil in their skins, peel while still warm and slice into thick coins. A hot dressing of rendered smoked bacon, onion, stock, vinegar, mustard and a little sugar pours over them. The warm potatoes soak the dressing up. Eats warm or at room temperature, never fridge-cold.
Mutton on the bone simmers for 1 hour 15 minutes with onion, bay and a few peppercorns. Bones lift out; meat is shredded. Hand-cut noodles drop into the simmering broth with diced carrot and onion. 6 minutes later the noodles are tender and the dish is done. Salted to taste, garnished with chopped spring onion or dill.
Herb salsa is uniquely French despite the Spanish name: it's essentially a warm salsa based on creamy, newly cooked potato and fine herbs. Unlike the fresh salsas of Mexico and Mediterranean regions, this version relies on cooked potato for texture and structure, with sherry vinegar providing acid, and a combination of mustard and lemon juice offering complexity. The blend of fines herbes (parsley, chives, tarragon, chervil) creates aromatic brightness without the intensity of larger basil-based sauces. This is best served warm or at room temperature, never chilled; cold dulls the delicate herb character.
A fiery Cajun-spiced potato salad, the kind of side dish that lifts a barbecue plate from good to memorable. You boil potatoes until just tender, then toss them while still warm in a mayo-based dressing built around Cajun heat: cumin, cayenne, smoked paprika, garlic and a measured spoon of garam masala for a deeper round-out. Hard-boiled eggs go in halved or quartered, sliced spring onions add a fresh allium note, and diced green chilli runs the heat across the back of the palate. Fresh herbs (parsley, dill or coriander) lift the lot. The salad sits best after an hour in the fridge for the flavours to settle. Eaten alongside grilled meat, fried chicken or a bowl of gumbo, with cold beer on the side.
A thick batter of gram (chickpea) flour, rice flour, ajwain, turmeric, chilli powder and salt mixes with cold water to a thick coating consistency. Sliced onion, cubed potato, cauliflower florets and chopped spinach toss through the batter until thickly coated. Small ragged clusters drop into hot oil (170°C) and fry for 3-4 minutes per side until deep gold and crisp.
A Chilean potato salad, the Sunday-lunch staple that sits next to grilled meat and an ensalada chilena at any asado worth the name. You boil floury potatoes whole in their skins, peel and dice them while still warm so they soak up the dressing properly. Hard-boiled egg goes in halved or quartered, sliced spring onion adds bite, Dijon and mayonnaise bind, and a splash of white wine vinegar lifts the lot. Toss gently so the egg doesn't pulverise, with chopped parsley scattered over. Best slightly warm - the mayo grips the potato and the egg breaks into soft creamy crumbles. Eaten with grilled meat or as part of a wider lunch spread.
Maris Piper or floury potatoes peel and cube 2 ½ cm. Double-cook for shatter-crisp shell + fluffy interior: blanch / boil for 8 minutes till just tender, drain, cool slightly. Brava sauce: olive oil heats with garlic and a touch of flour; smoked paprika + cayenne stir in 30 seconds; tomato passata, sherry vinegar, salt, sugar; simmer for 15 minutes; blend if you want a smooth sauce or leave rustic. Optional garlic aioli: garlic-and-egg-yolk mayonnaise. Potatoes fry in hot oil 6-8 minutes till deep gold. Plate with sauce zigzagged over; aioli alongside.
Maris Piper potatoes peel and chunk, parboil in well-salted water until just past the point of holding together, drain, shake aggressively in the colander to fluff up the surface. They go into smoking hot fat in a roasting tin, get turned a few times, and emerge with a crust that holds against gravy.
Potato and parsnip crisps are paper-thin slices of potato and parsnip deep fried until golden and shatteringly crisp. The natural sweetness of the parsnip contrasts beautifully with the starchy potato, and together they make an elegant and addictive snack. They work equally well as a pre-dinner nibble or as a delicate garnish for a plated main course.
Three ingredients carry this dish: potato, onion, oil. The potatoes are grated coarse and squeezed bone-dry - this is the only step that really matters; wet potato gives a soggy kugel. The onions are sliced fine and fried slow until deep gold, drawing out their sweetness. Both go into a wide bowl with an egg, garlic powder, salt and a generous slug of the still-warm onion oil, mixed quickly so the egg doesn't scramble. The tin gets a thin layer of more hot oil - the heat of the tin is what creates the dark crust on the underside, the signature of a good kugel. Mixture poured in, smoothed flat, baked at high heat until the top is dark brown and the inside is set but still tender.
Potatoes with red chillies is a vibrant, spice-forward side dish in which par-boiled new potatoes are tossed with toasted whole spices, golden onion, and fiery fresh red chillies. The combination of cumin, fennel, and coriander seeds creates a fragrant base that infuses the potatoes with warmth and depth. Fresh coriander stirred through and used as a garnish adds a bright, herbal finish.