5 of Our Favorite Potato Recipes to Celebrate National Potato Lover's Day
We've rounded up some of our best-loved starchy dishes to help you pay homage to a most humble of tubers.
Friends, today is a most blessed day. We gather here to honor and celebrate a most humble, delicious vege-table. Maker-or-breaker of many a Thanksgiving and necessary staple of everything from picnics to Seders, the beloved potato in all its colloquially accepted forms deserves our respect. On today, National Potato Lover's Day, we come together to pay our respects to a most versatile ingredient.
In the name of all things potato — from Yukon Gold to the folksy sweet potato and beyond — we present to you some of our favorite tuber-based recipes from over the years, that you might incorporate your love for potatoes into a new and exciting dish this weekend. May your skins always be crispy, and may your sour cream never run dry.
A spicier update to classic p-sal, this zesty version by Chef Galvarino Diaz of Corner Stone Caterers will class up your BBQ or even just a regular family dinner with it's chipotle dressing and additions of roasted red pepper and sweet corn for flavorful pops.
For a more mild flavor profile, there's no going wrong with classic roasted fingerlings or baby potatoes. This recipe comes courtesy of private chef Jennifer Rossano and was originally included in our Passover "Seder Dinner Reimagined" feature a few years ago. While it is kosher, it's also the perfect accompaniment to a regular steak or a quiet chicken dinner.
We originally picked this as a healthy alternative to some more … shall we say "decadent" traditional holiday dishes, but over time it's worked its way into our regular rotation. Sweet, a little spicy, and incredibly easy to bake, this "set it and forget it" style dish is a fantastic side for most home-cooked meals.
We grabbed this recipe for souped-up potato salad from Peekskill Brewery back in '12 and we're still digging it. Perfect for summer, it showcases new potatoes (that first harvest of tiny tubers) with some flavorful friends like morel mushrooms and fresh ramps (if not in season, you can always substitute chopped scallions of garlic scapes, or even leeks if you're in a bind).
A favorite of Yiddish cuisine, this simple kugel recipe has fewer than ten ingredients and crisps up perfectly when baked in a cast iron skillet, which just adds to the folksy, old world feel of the dish. Toss a little sour cream on there and you've got yourself a quality kugel party!
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