Potato recipe collection

Stuffed boned lamb shoulder roast: boned and rolled shoulder stuffed with a mushroom-bread crumb-herb filling, dusted with flour, and roasted slow with rosemary and garlic. Classic British Sunday lunch.

Roasted garlic mashed potatoes get a double hit of garlic: sweet roasted cloves mashed to a paste plus minced garlic simmered right with the potatoes. Creamy, buttery, and rich with mellow roasted flavor.

This is excellent served as a spread over fresh French bread or roasted potatoes.

Slightly crusty roasted potatoes, bacon and a tangy sweet and sour vinaigrette. A classic improved just in time for Oktoberfest!

Warm, soft in the inside, crispy and tasty on the outside. A great side dish that goes well with any kind of main course.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Roasted pork tenderloin and vegetables glazes pork, sweet potatoes, corn, and onion with an apple-jelly-and-mustard brush for a complete sheet-pan dinner for four.

Slow-roasted potatoes in goose fat or duck fat, parboiled then baked until crusty brown all over. The classic British Sunday roast side dish with parsley and garlic finish.

Roasted potatoes and Roma tomatoes with fresh rosemary, chives, and olive oil. Pre-cooked potato slices layered with tomatoes and baked until golden at the edges.

Roasted prawns with spinach mashed potatoes and roasted red pepper cream: Emeril-style plated dinner with seared shrimp, emerald green mash, and a silky pepper sauce pool.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Moroccan-style roasted root vegetables with a chermoula oil of garlic, paprika, and cumin. Russet and sweet potato, turnip, rutabaga, carrot, and butternut squash roasted into crisp-edged, spice-slicked fall flavor.

Delicious and everyone who tried it absolutely loved the flavor and the texture of this salad. A winning dish.

Rosemary new potato salad with olive oil, malt vinegar, fresh dill, and red bell pepper. A no-mayo, herb-forward picnic side that holds up warm, room-temp, or cold.

Beet and potato salad with a raw garlic-lemon dressing, tossed with the beet greens. A zero-waste, no-mayo root vegetable salad served chilled with crusty bread.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.