719 red potatoe recipes

Frogmore stew is the classic Lowcountry boil: red potatoes, smoked sausage, corn, and shrimp simmered in one Old Bay-spiced pot. Staggered timing means everything finishes just right for a dump-and-feast spread.

Oven-fried potato stew: layered potatoes, onions, and cardamom-spiced beef cubes baked in a deep tomato broth until the potatoes turn a rich red. A rustic Middle Eastern home-style dish from the Arabian Gulf.

Chilled herbed vegetable soup pureed with carrots, tomatoes, red potatoes, and red peppers, then blended with buttermilk, marjoram, thyme, and lemon juice. A creamy cold summer soup.

Tender chicken breast strips and red potatoes simmer in a light garlic broth brightened with lemon zest, fresh cilantro, and a Parmesan finish. Ready in 35 minutes.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Baked potato skins filled with chopped smoked salmon, sour cream, and topped with red or black caviar. An elegant four-ingredient appetizer that turns a humble potato into something luxurious.

Dry potato curry with mustard seeds, turmeric, cumin, and fresh ginger. Parboiled red potatoes tossed in a sizzling spice base for a sauceless Indian side dish ready in 35 minutes.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

Hearty vegetarian stew with chickpeas, artichoke hearts, potatoes, and pureed squash in a turmeric-paprika broth. Finished with lemon and Parmesan for a cozy, filling bowl.

Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.

This recipe was absolutely divine. The Korean spicy-sweet sauce was the key, which gave the dish an authentic Korean taste. Assorted mushrooms and vegetables added layers of great textures. The combination was just delicious!

A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.

Best borscht: a ruby-red Russian beet soup loaded with potatoes, cabbage, carrots, and tomatoes in a rich beef broth, finished with a swirl of sour cream and fresh dill. Hearty yet light.

Seared sirloin steak braised with sliced apples, onions, honey, and red wine vinegar in a tomato-broth sauce. Serve over noodles, rice, or mashed potatoes for a hearty dinner.

Traditional German Christmas roast goose stuffed with tart apples, thyme, and onions, roasted until the skin is shatteringly crisp. Served with rich giblet gravy, red cabbage, and mashed potatoes.