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Slices of summers last squash and falls first potatoes drizzled with a peppery Tuscan-style olive oil make an incredible topping for this thin-crust pizza. Recipe By: Marcia Kiesel
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You've never seen potato skins quite like this before.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This Irish-inspired seafood chowder is great for cold and rainy nights; salmon and shrimp mingle with potatoes, dill, and a hint of spice.
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Browned cubes of pork loin are cooked with potatoes, green chilies and lots of garlic in this chicken broth based stew with black and kidney beans.
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Layers of thinly sliced potatoes and curried kale are baked together, creating a buttery galette you can slice and serve for any meal of the day.
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These Greek-style meatballs are made with ground beef and grated potatoes. Serve with a squeeze of lemon for a taste of the island of Cyprus.
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This zucchini soup recipe takes advantage of your garden's bounty, using carrots, potatoes, basil, rosemary, and dill for a fresh-tasting bowl. Then, a little Cheddar, just because!
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Bacon, green beans, and potatoes go together nicely, as you'll find in this potato salad recipe also featuring onion and roasted red pepper. It makes for a great Christmas side dish.
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This sweet potato breakfast casserole is brunch at its best: sage-seasoned eggs thickened with coconut milk, draped over onion and sausages.
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Potato wedges are fried with seasonings and plenty of jalapeno flavor. Spicy and delicious! Excellent with sour cream, ketchup, BBQ sauce, or steak sauce.
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Get Gnocchi with Mushroom Alfredo Sauce Recipe from Food Network