List of recipes using Potatoes: 49 recipes (without meat)

"Day After Pork Belly" Soup

If you have made cured pork belly with lentils, you will no doubt have some of the stock left from cooking the meat and lentils. This will be full of flavour, so can be turned into a quick and delicious soup. Here's how to do it.

Endive and beer soup

For this soup, the endives (chicory) and onions are cooked gently together first before adding the vegetable stock and beer. The endives and beer give the soup a hint of bitterness and a unique flavour.

Grandma's salad

This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.

Kale and potato soup

Kale, potatoes and croutons for this simple but delicious soup.

Leek and potato soup

A classic of French family cooking.

Mushroom velouté

This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.

Smooth mixed vegetable soup

Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.

Sorrel soup

Smooth with a slight sharpness, this soup has a very particular taste.

Super-green, super-thrifty soup

It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense: economical, simple and a way to reduce waste.

Turnip top soup

It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them. Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours. In this recipe, I will show you how to make a soup with turnip and radish leaves.

Winter vegetable soup

A warm, comforting winter vegetable soup whose recipe can be adapted to whatever vegetables you find on the market.

Chilli langoustines

The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.

Fillets of sole Dieppoise

In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and boiled potatoes. The recipe is quite long and prepared in separate stages (fish, sauce, mushrooms, shellfish, potatoes). The tricky bit is having everything hot to assemble and serve.

Fisherman's Ragout

This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.

Normandy seafood stew

A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the...

"Haute patate" green beans

Behind this funny name (see explanations below) lies a delicious recipe for green beans and potatoes, cooked separately and bound together with a generous dose of cancoillotte.

Auvergne gratin

Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.

Baked Camembert

In this recipe, very similar to the hot box, a Camembert cheese is baked in the oven, surrounded by baked potatoes set on a fondue of onions. A delicious and comforting winter dish.

Baked potatoes with poached egg and tuna sauce

You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.

Baked potoatoes with herb butter or cream

Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley only).

Big knife-cut chips (French fries)

These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.

Chilli potato wedges

To make these spicy wedges, the potatoes are boiled whole first, then cut, coated in your choice of spices and cooked in the oven until browned and beautifully crisp.

Grated potato cakes

These grated potato cakes (similar to hash browns, but without the onion) can be deep or pan fried. They are excellent with meat, but quite delicious on their own. Children love them.

Gratin "grilled inside"

We think of a classic gratin, potatoes and cauliflower, but in this recipe we start by grilling them before assembling the gratin, which gives a slightly crunchy texture, and especially a delicious taste.

Gratin Dauphinois

This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of cheesy flavour, without cheese in it.

Gratin of potatoes with morels and yellow wine

For this delicious and very tasty morel mushroom and vin jaune gratin, we're staying in the spirit of the gratin Dauphinois, so no cheese, but with a double use of vin jaune: to sauté the morels, and in the cream that will be poured over the potatoes before cooking. This is a full-flavored recipe, in which each ingredient is used to the full.

Gratin with Parmesan flavours

For this gratin recipe, we're going to use Parmesan cheese crumbles, which will find a final, practical use. You'll have a potato and cauliflower gratin, with delicious Parmesan flavours, but without actually using any.

Home-made potato crisps

Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.

Hot box cheese

This recipe is a great classic from Franche-Comté (area of eastern France). A Mont-dor cheese (from this area) is oven cooked in its wooden box with a little dry white wine, and served melted over baked potatoes. It's a dish for a winter evening meal with friends, very easy to prepare, everything goes on the table around which you are sitting.

Potato and broccoli gratin

A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.

Potato gratin with 3 cheeses

For this delicious potato gratin, we'll use 3 different cheeses: 2 in the gratin, and a third on top.

Real home-made chips*

It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour. What's more, everything can be prepared in advance. [Translator's note: I have called these "chips" (the British English term, not to be confused with flat round "crisps", being what Americans understand...

Roast potatoes "à la provençale"

These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad.

Salt cod brandade

"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.

Seafood sauerkraut

The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!

Smoky potato and potimarron gratin

This gratin has an unusual twist: it not only combines potatoes with potimarron, the potatoes are boiled in the water left after cooking a Morteau sausage, to give a lovely smoky flavour. Guaranteed to transport your tastebuds to eastern France!

Truffade original

Truffade is a traditional dish from the Auvergne region of France. It is simple and delicious: potatoes are cooked slowly in a covered pan, then sliced local cheese is melted in towards the end of cooking.

Vegetable pie

Three layers of vegetables, baked in puff pastry.

Warm Leek and Potato Salad

This simple salad combines leeks (boiled and thoroughly drained) with sliced potatoes in a good vinaigrette.

Zucchini and potato scarpaccia

Scarpaccia is a recipe from Tuscany, Italy, a simple but delicious zucchini and potato cake with Parmesan cheese.

Green bean purée

Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans.

Pan-fried potatoes

What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.

Potato purée

The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.

How to cook potato grenaille

The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos. The cooking is a combined method: boiling first, then frying. This is quicker than using a single method.

Minestrone

Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.

Pan-baked hash brown (Hash-brown casserole)

This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.

Potatoes with prawns

This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.

Boiling potatoes in their skins

Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the...