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    You are in: Home / Cookbooks / Potatoes
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    302 recipes in

    Potatoes

    Herb and Cheese Oven Fries by Chill Photo courtesy of Bergy
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    Fantastic side dish, good with just about any entree, and very easy to make.

    Recipe #43400

    3 Reviews |  By s'kat

    These are a fairly quick and fresh tasting version of steak fries. These are based upon Julia Child's 'Pommes de terre sautees a l'ail'. She also suggests that you can use sage or rosemary in place of the thyme.

    Recipe #34698

    Just wanted to do something different with potatoes. My husband likes potato skins a little crispy and we both love garlic. The ingredients are approximate and I used rosemary because that is what I had on hand. They looked like I had spent a lot of time preparing them! They were so easy and could be prepared ahead of time that I called the Company Baby Potatoes. (Plus they were GOOD!)

    Recipe #59510

    Recipe #102440

    Oh these are so simple and good! The salad dressing mix gives them a savory flavor. Enjoy!

    Recipe #8374

    There are many different versions and recipes for Hasselback Potatoes, all of which seem to be very good, but this is the way I like them.

    Recipe #346166

    From Reynolds Wrap, I've been making these for years and they always turn out! You can easily change the spices to suit your tastes! I've always made them on the grill, but directions are provided for the oven as well.

    Recipe #240413

    OK, so just give me a spoon and put these potatoes in front of me--cheesy, buttery, creamy...this dish has it all.

    Recipe #82028

    Recipe #344342

    31 Reviews |  By Bev

    I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!

    Recipe #87047

    This makes a flavorful potato without the added fat of butter and sour cream. From the cookbook, "Ralph & Kacoo, A Taste of Louisiana." Ralph & Kacoo's is a seafood restaurant with locations in Louisiana and Texas.

    Recipe #333698

    I really don't remember where this recipe came from. It makes a great side to any meat and has great flavor. I have made this with Russetts as well as the red potato. Results for both were still tasty! Yield is approximate.

    Recipe #306160

    These are a nice treat from regular potatoes, and they look pretty for guests, too!

    Recipe #116100

    63 Reviews |  By Derf

    Great any time, particularly good on a campout on the camp stove, we have even done over an open fire, in a cast iron pot, a little ash never hurt. (the amount of salt has been corrected to 1 teaspoon, sorry it was a typo)

    Recipe #14701

    Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes — or at least a brisk winter’s morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-)

    Recipe #331135

    I despise bland baked potatoes! This is a cooperative recipe that I put together using techniques I have gathered from my father, brother in law, eldest brother and myself. I know that you will love the ease of putting together these very flavorful baked potatoes. NOTE: There is a pictorial tutorial in the photo gallery to the left.

    Recipe #327263

    4 Reviews |  By Debber

    A friend brought over a pan of these, along with some meatballs & gravy, when we came home from the hospital with our second son who was born on Thanksgiving Day (1991). Since then these have become a "tradition" at our Thanksgiving feast. The great thing about these potatoes is that they can be made as much as a week ahead of time, then just need to be popped in the oven or microwave to be zapped at the last minute (while the turkey is "resting" and being carved). You can work on the gravy--and NOT worry about also mashing the spuds!!!

    Recipe #247918

    If you like spicy, you'll love these. I use 2 really huge baking potatoes cut into wedges with the same amounts of sauce ingredients. These can be used as a side dish or as an appetizer.

    Recipe #332725

    These are sweet - tastes more like dessert than a vegetable. I cut this out of a magazine and put our personal touches to it. I baked on a jelly roll pan but I think you could use a cookie sheet.

    Recipe #329271

    4 Reviews |  By TWS

    These are great for a side dish

    Recipe #169920

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