Potatoes. Conger Designs. / Pixabay.com / 2014 / CC0 1.0
Potatoes are a new world food. Though first introduced into Europe in the late 1500s, Europeans only hesitatingly tried them in the late 1700s, but then embraced them with gusto. Now, just about every major cuisine in the world makes use of them in some form.
Potato recipes in this section have largely been selected to illustrate or support entries in the encyclopaedia
See also: Potatoes (main entry)
A hearty, yummy one-dish meal casserole that is ideal for large gatherings.
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This is a classic, rich potatoes au gratin recipe.
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A real crowd-pleaser with the melted cheese and golden-brown breadcrumbs on top.
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A delicious cold weather dish.
Very tasty fritters. These are also good even without the cheese in them! You may also wish to try other cheeses.
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Boxty is a traditional potato dish in Ireland at any time of year, but particularly at Hallowe’en.
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Artichoke hearts often come in oil; if so, drain them on paper towel before using in this recipe. You need a jar that is 8 to 9 oz or 250g.
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Great for using up leftover mashed potato. Serve hot.
Champ is a traditional Irish mashed potato side dish. It is served piping hot in mounds on plates.
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This recipe has a way of making potatoes taste like springtime.
Large, filling, stuffed baked potatoes with a warm cheesy flavour, satisfying crisp potato skins and creamy insides. These just melt in your mouth and people will talk about them for a long time to come.
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Traditionally eaten in Ireland at Hallowe’en. People used to hide a prize in the Colcannon: a gold ring meant marriage within the year, a sixpence meant wealth, a thimble for the women meant they wouldn’t be married and a button meant the same for the men.
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Lovely served with a poached egg on top.
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The creamed horseradish gives mash some zest.
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This is a sausage and potato recipe that was developed in the 1960s to promote Deerfoot Sausages, a brand of pork sausage. Do you know how to make Deerfoot Potatoes? They are absolutely delicious.
In the food world, Delmonico meant rich in all ways, and this recipe has got it all: butter, cream, cheese and breadcrumbs. In Delmonico restaurants, it was served as a side dish to Delmonico steaks.
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In the food world, Delmonico meant rich in all ways, and this recipe has got it all: butter, cream, cheese and breadcrumbs. In Delmonico restaurants, it was served as a side dish to Delmonico steaks.
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Sort of Tex-Mex style scrambled eggs and hash: a good mid-week supper dish.
This is just a good ole-time classic potato salad, the kind you used to see everywhere at church suppers and picnics, with lots of satisfying eggy taste. One forkful will bring memories flooding back.
This is a light tasting potato salad, though the bacon and potato will still satisfy hearty appetites. You can make this ahead and refrigerate it (in fact, the flavours are better made a day or half a day ahead) but as it’s meant to be served warm, bring i
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This is an all in one dish. You can serve it in a bowl.
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This recipe is a bit more futzing, but as meatless terrine recipes aren’t all that common, it is good to have such a recipe on hand.
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You can make this up to a day ahead, and re-heat in oven. If you’re reheating, scatter a bit more grated cheese on top.
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While new potatoes are in season, this is a great way to enjoy them.
Stuffed baked potatoes in the French style. These just melt in your mouth and people will talk about them for a long time to come.
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The only drag about this recipe is that you have to cook the potatoes first. Otherwise, it really only takes about 20 minutes to put together.
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A good winter veg side dish.
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For the potatoes, red skinned ones look nice. If you can’t get salad or new potatoes, you can use regular sized potatoes instead.
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A little bit fiddly, but a very inexpensive and straightforward way to surprise everyone with potatoes presented in a very different way.
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A classic Irish potato dish.
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Serve with your sour cream, or your favourite dip or salsa. This is easy for kids to make.
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If you would love to make chips at home, but can’t be asked to deal with the hassle of deep-frying, you’ll love these.
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There are no specific quantities to this, just a general rule of thumb: allow about 5 to 6 new potatoes per person, use enough olive oil to coat them, and use salt and pepper to taste.
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This recipe takes over 2 hours — but only 20 minutes of that time has anything to do with you! This is a great fall or winter dish.
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A bit of futzing, especially on the timing, but they are fantastic.
This famous recipe for a warm potato salad hails from Speck’s Coffeehouse on Market Street in St. Louis, Missouri.