List of 53 recipes using Cooked potatoes (alcohol-free)

Beetroot and fried chicken salad

A raw beetroot salad, enriched with toasted almonds, diced fried chicken and potatoes. As beetroot tends to colour everything it touches, you can be sure that your diced chicken will be an unusual but attractive bright pink - children love this!

Bistro-style cabbage salad

This salad, inspired by French bistro cuisine, combines cabbage with fried potatoes and lardons, and hard-boiled eggs in a vinaigrette dressing.

Green bean and potato salad with paprika

A warm salad featuring green beans, grilled potatoes and diced Comté cheese, all tossed in a paprika mayonnaise.

Green Piedmont Salad

In this version of Piedmont salad, the usual tomato has been replaced by raw courgette.

Lemony cabbage and potato salad

This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes. The fresh, summery dressing is made with olive oil and lemon.

Polish-style beetroot salad

This salad combines raw beetroot with fried potato slices and morsels of smoked sausage.

Purée of Jerusalem artichokes with foie gras

This recipe features a rather unexpected combination that works really well: the distinctive flavour of Jerusalem artichoke with the richness of foie gras. The Jerusalem artichokes are puréed with potatoes. This is serves hot mixed with very cold diced foie gras. The combination of flavours and contrast of hot and cold is delicious.

Salad paysanne

This rustic traditional dish (literally "peasant salad") combines cold sliced potatoes and green beans (cooked separately) with chopped red onion and fried lardons. The salad is finished with a vinaigrette dressing and parsley, or your choice of herbs.

Warm salad of potatoes and purple artichokes

This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette.

Warm scallop and cabbage salad

This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.

Baked salmon fillet

This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.

Erika's ceviche

Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.

Salmon marinated like herring

In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.

Artichokes with beef

This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).

Baked Camembert with Walnuts

Camembert can be melted in the oven, like this hot box cheese, but here it has the added delight of toasted chopped walnuts, served on a bed of hot potatoes.

Baker's chicken and potato tart

A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs.

Chard and potato gratin

All of the chard leaves (greens and stalk) will be used in this recipe. They are first boiled, then layered with sliced potatoes and topped with a bechamel sauce.

Chicken with spinach in a cream sauce

This recipe combines morsels of cooked chicken, spinach and potatoes with cream for a simple and tasty dish.

Country filo tart

For this recipe, we use strips of filo pastry, assembled in circles in a tart mould, which are then filled with Reblochon cheese, potatoes and cooked meat, and finally topped with a quiche filling. The resulting tart is very tasty and crisp, but also very light, since it doesn't require a conventional tart dough.

Creamy artichokes

This hearty vegetable recipe uses the whole globe artichoke (heart and leaves), combining the creamy artichoke texture with the crunch of sautéed potatoes.

Creamy spinach à la Lombarde

For this recipe, spinach and potatoes are cooked separately, then assembled in a mascarpone-tomato sauce.

Creamy spinach and potato gratin

This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).

Crispy potato and mushroom brik rolls

These crispy rolls have a mashed potato filling with mushrooms and herbs.

Crispy potato galette with leeks

For this recipe, we make a "galette" of fried potatoes, then add layer of steamed leeks and melt cheese over the top. The galette is folded over, rather like an omelette, before being cut into portions.

Croque-monsieur gourmand

This "gourmand" (or "greedy") version of the traditional French toasted sandwich has 3 fillings: fried potato slices, creamed leeks and fried ham.

Croque-monsieur potatoes

A way to revive potatoes, "croque-monsieur" style: topped with bechamel sauce, ham and cheese, then browned in the oven.

Deep leek and potato quiche

The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.

Eggs Comtoise

In this recipe from eastern France, an egg yolk sits inside a potato nest with a topping of hot cancoillote cheese. The nest is served with fried sliced potatoes.

Frichti from Bruxelles

A very simple dish, and a bit of a cheeky one at that: Brussels sprouts cooked on the side, diced ham, cubed potatoes, and a bit of grated cheese to bind it all together.

Galette berrichone

The galette berrichonne, which originates from the Berry region of France, is a very simple flatbread made from cooked potatoes, flour, egg yolks and cheese. There are surely as many recipes for it as there are families in the Berry region, but here is a simple and easy-to-make one.

Gratin of beet tops and potatoes

In a very classic gratin, here's a pairing that's a little less classic: beet tops with potatoes. The tops add a slight bitterness that complements the sweetness of the potatoes, cream and cheese.

Gratin of Endives with Mont d'Or

This gratin has layers of potatoes and sautéed endives, topped with Mont d'Or cheese and browned in the oven.

Gratin of Jerusalem artichokes à la Comtoise

For this recipe, a half-topinamus, half-potato gratin, with a little smoky taste provided by diced Morteau sausage.

Gratin of purple artichokes

This is a very simple recipe: just potatoes, purple artichokes, a sprinkling of Parmesan and into the oven it goes...

Gratin Parmentier

Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.

Green beans and potatoes with Morbier cream sauce

For this recipe, green beans and potatoes, cooked separately, are combined with a delicious Morbier cream.

Mashed Potatoes with Artichokes and Feta

For this recipe, use large cubes of cooked potatoes mashed with a fork and small cubes of artichoke hearts, combined with grated feta and a little chives.

Mashed potatoes with cancoillotte cheese

Potatoes, first boiled, then quickly mashed and baked to a crisp, and served with warm cancoillotte.

No-pastry spinach and potato quiche

For this pastry-less quiche, baked in an ovenproof pan, a mixture of roasted potatoes and spinach, bound together with a classic quiche maker.

Oven omelette

For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.

Pollack Parmentier

"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven, gratin style.

Potato and cheese pie

For this very simple recipe, a layer of cheese is placed in a shortcrust pastry base, followed by potato slices and a little cream before browning in the oven.

Potato galette

This potato "cake" is like a big savoury pancake of duchess potatoes (mashed potato with egg yolks), mixed with strips of fried ham, chives and spring onions. The galette is cooked in the oven in a tin and cut into portions for serving. This is delicious on its own or with a good green salad on the side, but can also be used to accompany many other dishes.

Potatoes with bacon and herbs

The potatoes in this recipe are rolled in a slice of lightly cooked bacon with sage and bay leaves slipped in between. They are then baked in the oven.

Potatoes with smoked salmon

This is a very simple recipe with a delicious result: potatoes, smoked salmon and a herb sauce.

Röstis

Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.

Sardine and potato gratin

For this astonishing gratin, part gratin and part clafoutis, we combine potatoes, cooked shallots and pieces of sardines in oil.

Sorrel and potato quiche

For this quiche, a shortcrust pastry base is lined with potato slices, onto which a mixture of sorrel and small pieces of meat is placed, then a classic quiche filling is poured. The taste of sorrel makes it delicious and highly original.

Stuffed mushrooms au gratin

For this fairly sophisitcated recipe, the mushrooms caps are marinated and pre-cooked in the oven. They are then filled with a delicious mix of potatoes, sausage and cheese before being baked gratin-style.

The strange gratin

Here is a recipe for a gratin that is a little unusual in its ingredients, which allows the use of vegetable tops and leftover cheese, but for a very successful taste despite everything.

Thin spinach and potato tart

A savoury tart with a thin puff pastry base, crushed potatoes, spinach, bechamel sauce and topped with a sprinkling of grated cheese.

Tortilla Comtoise

A potato tortilla, but revisited with good Franche-Comté products: Morteau sausage and Morbier cheese.

Comtois surprise bread

In this recipe, a simple burger bun is hollowed out to hide a filling of fried potatoes and bacon in a pool of hot cancoillotte cheese. It is usual to eat the filling first, then the bread, still piping hot, with the remaining cheese. Children really love this!