Classic Roasted Potatoes:

Ingredients:
 2 lbs (900g) potatoes (such as Yukon Gold or Russet), cut into bite-sized pieces
 2 tablespoons olive oil
 2 cloves garlic, minced
 1 teaspoon dried rosemary (or any preferred herbs)
 Salt and pepper to taste

Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, toss the potato pieces with olive oil, minced garlic, dried rosemary, salt,
and pepper until well coated.
3. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum
foil.
4. Roast the potatoes in the preheated oven for about 30-35 minutes, turning them halfway through
the cooking time, until they are golden brown and crispy on the outside and tender on the inside.
5. Serve the classic roasted potatoes as a side dish with your favorite main course.

Potato Leek Soup:

Ingredients:
 4 large potatoes, peeled and diced
 2 leeks, washed and sliced (white and light green parts only)
 1 onion, chopped
 2 cloves garlic, minced
 4 cups vegetable or chicken broth
 1 cup milk or heavy cream
 2 tablespoons butter
 Salt and pepper to taste
 Fresh chives or parsley for garnish (optional)

Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion, sliced leeks, and minced
garlic. Sauté until the vegetables are softened and fragrant.
2. Add the diced potatoes and vegetable or chicken broth to the pot. Bring the mixture to a boil, then
reduce the heat to a simmer.
3. Cook the soup until the potatoes are tender, about 15-20 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Stir in the milk or heavy cream and season with salt and pepper to taste.
6. Heat the soup for a few more minutes until it reaches your desired consistency and temperature.
7. Serve the potato leek soup hot, garnished with fresh chives or parsley if desired.
Loaded Baked Potatoes:
Ingredients:
 4 large baking potatoes (such as Russet)
 1 cup cooked and crumbled bacon
 1 cup shredded cheddar cheese
 1/2 cup sour cream
 2 green onions, sliced
 Salt and pepper to taste

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the baking potatoes, then pat them dry.
3. Prick the potatoes with a fork several times to allow steam to escape during baking.
4. Place the potatoes directly on the oven rack or on a baking sheet.
5. Bake the potatoes for about 45-60 minutes, or until the skins are crispy, and the insides are tender
when pierced with a fork.
6. Once the potatoes are done, slice them open and fluff the insides with a fork.
7. Top each baked potato with cooked and crumbled bacon, shredded cheddar cheese, sour cream,
sliced green onions, salt, and pepper to taste.
8. Serve the loaded baked potatoes as a hearty and delicious main dish or side.

Mashed Potatoes:
Ingredients:
 2 lbs (900g) potatoes (such as Russet or Yukon Gold), peeled and cut into chunks
 4 tablespoons butter
 1/2 cup milk or heavy cream
 Salt and pepper to taste
 Chopped fresh parsley for garnish (optional)

Instructions:
1. In a large pot, cover the potato chunks with water and add a pinch of salt.
2. Bring the water to a boil, then reduce the heat to a simmer.
3. Cook the potatoes until they are tender, about 15-20 minutes.
4. Drain the potatoes and return them to the pot.
5. Add the butter and milk or heavy cream to the pot.
6. Using a potato masher or a hand mixer, mash the potatoes until they reach your desired
consistency. Add more milk or cream if needed.
7. Season the mashed potatoes with salt and pepper to taste.
8. Garnish the mashed potatoes with chopped fresh parsley for a pop of color and flavor.
9. Serve the creamy mashed potatoes as a comforting and satisfying side dish.
Hasselback Potatoes:
Ingredients:
 4 large potatoes (such as Yukon Gold or Russet)
 3 tablespoons melted butter or olive oil
 2 cloves garlic, minced
 1 tablespoon chopped fresh rosemary (or any preferred herbs)
 Salt and pepper to taste
 Grated Parmesan cheese (optional, for topping)
 Sour cream or Greek yogurt (for serving)

Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wash and scrub the potatoes, then pat them dry.
3. Slice each potato thinly, making sure not to cut all the way through, leaving the bottom intact.
You can place the potato on a spoon's edge to help guide the knife and prevent it from slicing
through.
4. In a small bowl, mix the melted butter or olive oil with minced garlic and chopped fresh
rosemary.
5. Carefully brush the butter or oil mixture over each potato, making sure to get the mixture between
the slices.
6. Season the potatoes with salt and pepper.
7. Place the seasoned potatoes on a baking sheet lined with parchment paper or aluminum foil.
8. Bake the Hasselback potatoes in the preheated oven for about 50-60 minutes, or until they are
crispy on the outside and tender on the inside.
9. If desired, sprinkle grated Parmesan cheese over the potatoes during the last few minutes of
baking.
10. Serve the Hasselback potatoes with sour cream or Greek yogurt on the side for a delightful and
visually impressive dish.

Potato and Spinach Frittata:

Ingredients:
 2 cups cooked potatoes (such as leftover roasted potatoes), diced
 1 cup fresh spinach leaves, chopped
 1/2 cup diced bell peppers (any color)
 1/2 cup diced onion
 6 large eggs
 1/4 cup milk
 1/2 cup shredded cheddar cheese (or any preferred cheese)
 Salt and pepper to taste
 Olive oil

Instructions:
1. In a large oven-safe skillet, heat a drizzle of olive oil over medium heat.
 2. Add the diced potatoes, chopped spinach, diced bell peppers, and diced onion to the skillet. Sauté
until the vegetables are softened and lightly browned.
3. In a mixing bowl, whisk together the eggs, milk, shredded cheddar cheese, salt, and pepper.
4. Pour the egg mixture evenly over the sautéed vegetables in the skillet.
5. Cook the frittata on the stovetop over medium heat for a few minutes until the edges are set.
6. Preheat the broiler in your oven.
7. Transfer the skillet to the preheated broiler and cook the frittata for an additional 3-5 minutes, or
until the top is golden and the eggs are fully set.
8. Remove the skillet from the oven and let the frittata rest for a few minutes before slicing and
serving.
9. Serve the potato and spinach frittata as a tasty and satisfying breakfast, brunch, or light dinner.

Potato and Cauliflower Curry:

Ingredients:
 2 cups potatoes, peeled and diced
 2 cups cauliflower florets
 1 onion, finely chopped
 2 cloves garlic, minced
 1-inch piece of fresh ginger, grated
 1 can (14 oz) diced tomatoes
 1 can (14 oz) coconut milk
 2 tablespoons curry powder
 1 teaspoon ground cumin
 1 teaspoon ground coriander
 1/2 teaspoon turmeric powder
 Salt and pepper to taste
 Fresh cilantro, chopped (for garnish)
 Cooked rice or naan bread (for serving)

Instructions:
1. In a large skillet or pot, sauté the chopped onion in a little oil over medium heat until it becomes
translucent.
2. Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
3. Stir in the curry powder, ground cumin, ground coriander, and turmeric powder. Cook for a
minute or two to toast the spices.
4. Add the diced potatoes and cauliflower florets to the skillet, stirring to coat them with the spices.
5. Pour in the diced tomatoes and coconut milk, and season with salt and pepper.
6. Bring the mixture to a simmer and let it cook for about 15-20 minutes or until the potatoes and
cauliflower are tender.
7. Taste the curry and adjust seasoning as needed.
8. Serve the potato and cauliflower curry hot over cooked rice or with naan bread, garnished with
chopped fresh cilantro.
Grilled Potato Wedges:
Ingredients:
 4 large potatoes, washed and cut into wedges
 2 tablespoons olive oil
 1 teaspoon garlic powder
 1 teaspoon paprika
 1/2 teaspoon dried oregano
 1/2 teaspoon dried thyme
 Salt and pepper to taste
 Fresh parsley, chopped (for garnish)

Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. In a large mixing bowl, toss the potato wedges with olive oil, garlic powder, paprika, dried
oregano, dried thyme, salt, and pepper until well coated.
3. Grill the potato wedges for about 4-5 minutes per side, or until they are tender on the inside and
have nice grill marks on the outside.
4. Remove the grilled potato wedges from the grill and transfer them to a serving platter.
5. Garnish with chopped fresh parsley and serve them as a delicious side dish or snack.

Potato Gnocchi with Pesto Sauce:

Ingredients:
For Potato Gnocchi:
 2 lbs (900g) potatoes, peeled and boiled until tender
 1 1/2 cups all-purpose flour
 1 egg, lightly beaten
 Salt to taste

For Pesto Sauce:

 2 cups fresh basil leaves
 1/2 cup grated Parmesan cheese
 1/2 cup pine nuts or walnuts
 2 cloves garlic
 1/2 cup extra-virgin olive oil
 Salt and pepper to taste

Instructions:
For Potato Gnocchi:
1. After boiling the potatoes until tender, drain them and let them cool slightly.
2. Mash the potatoes thoroughly until no lumps remain.
3. In a large mixing bowl, combine the mashed potatoes with the flour, beaten egg, and salt.
4. Mix the ingredients until a dough forms, being careful not to overwork it.
5. Divide the dough into small portions and roll each portion into a long rope, about 1/2-inch thick.
 6. Cut the rope into small pieces, about 1-inch long, to form the gnocchi.
7. Optional: Use a fork to create ridges on the gnocchi pieces by gently pressing and rolling them
along the tines of the fork.
8. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the
surface, about 2-3 minutes.
9. Use a slotted spoon to transfer the cooked gnocchi to a plate or bowl.

For Pesto Sauce:

1. In a food processor or blender, combine the fresh basil leaves, grated Parmesan cheese, pine nuts
or walnuts, garlic, salt, and pepper.
2. Pulse the ingredients until they are finely chopped.
3. While the food processor is running, slowly pour in the extra-virgin olive oil until the pesto
reaches your desired consistency.
4. Taste the pesto and adjust the seasoning if needed.

To Serve:
1. Toss the cooked potato gnocchi with the prepared pesto sauce until they are well coated.
2. Serve the potato gnocchi with pesto sauce as a delightful and flavorful pasta dish.

Potato and Corn Chowder:

Ingredients:
 4 cups potatoes, peeled and diced
 1 onion, chopped
 2 cloves garlic, minced
 2 cups corn kernels (fresh, frozen, or canned)
 4 cups vegetable or chicken broth
 1 cup milk or heavy cream
 2 tablespoons butter
 2 tablespoons all-purpose flour
 1 teaspoon dried thyme
 Salt and pepper to taste
 Fresh parsley or chives, chopped (for garnish)

Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté
until the onion becomes translucent.
2. Sprinkle the flour over the sautéed onions and garlic, stirring to create a roux.
3. Pour in the vegetable or chicken broth while stirring continuously to avoid lumps.
4. Add the diced potatoes and dried thyme to the pot. Bring the mixture to a simmer and cook until
the potatoes are tender, about 15-20 minutes.
5. Stir in the corn kernels and cook for an additional 5 minutes.
6. Pour in the milk or heavy cream, and season the chowder with salt and pepper to taste.
7. Let the chowder simmer for a few more minutes until it reaches your desired consistency and
temperature.
8. Garnish the potato and corn chowder with chopped fresh parsley or chives before serving.
Potato Rosti (Swiss Potato Pancake):
Ingredients:
 4 large potatoes, peeled and grated
 1 small onion, finely chopped
 2 tablespoons all-purpose flour
 1 egg, lightly beaten
 Salt and pepper to taste
 3 tablespoons vegetable oil (for frying)
 Sour cream or applesauce (for serving)

Instructions:
1. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess
moisture.
2. In a mixing bowl, combine the grated potatoes, finely chopped onion, all-purpose flour, beaten
egg, salt, and pepper. Mix everything until well combined.
3. Heat the vegetable oil in a large skillet over medium heat.
4. Spoon the potato mixture into the hot skillet, pressing it down to form a flat pancake shape.
5. Cook the potato rosti for about 4-5 minutes per side, or until both sides are golden and crispy.
6. Once cooked, transfer the potato rosti to a plate lined with paper towels to drain any excess oil.
7. Serve the potato rosti hot, topped with sour cream or applesauce for a delightful and savory treat.

Sweet Potato Fries with Garlic Aioli:

Ingredients:
 2 large sweet potatoes, peeled and cut into thin strips
 2 tablespoons cornstarch
 2 tablespoons olive oil
 1 teaspoon paprika
 1/2 teaspoon garlic powder
 Salt and pepper to taste

For Garlic Aioli:

 1/2 cup mayonnaise
 2 cloves garlic, minced
 1 tablespoon lemon juice
 Salt and pepper to taste

Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the sweet potato strips with cornstarch, olive oil, paprika, garlic powder, salt,
and pepper until well coated.
3. Arrange the sweet potato fries in a single layer on a baking sheet lined with parchment paper.
 4. Bake the sweet potato fries in the preheated oven for about 20-25 minutes or until they are crispy
and golden brown, turning them halfway through the baking time for even cooking.
5. While the fries are baking, prepare the garlic aioli by mixing the mayonnaise, minced garlic,
lemon juice, salt, and pepper in a small bowl.
6. Serve the sweet potato fries hot, along with the garlic aioli for dipping.

Parmesan Truffle Fries:

Ingredients:
 4 large russet potatoes, peeled and cut into thin strips
 3 tablespoons truffle oil
 1/2 cup grated Parmesan cheese
 1 tablespoon chopped fresh parsley
 Salt and pepper to taste

Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the potato strips with truffle oil, grated Parmesan cheese, chopped fresh
parsley, salt, and pepper until the fries are well coated.
3. Arrange the seasoned potato strips on a baking sheet lined with parchment paper.
4. Bake the truffle fries in the preheated oven for about 25-30 minutes or until they are crispy and
golden brown, turning them halfway through the baking time for even cooking.
5. Once the fries are done, sprinkle some additional grated Parmesan cheese and chopped parsley on
top for extra flavor.
6. Serve the Parmesan truffle fries hot as a gourmet and indulgent treat.

Loaded Greek Fries:

Ingredients:
 4 large russet potatoes, peeled and cut into thin strips
 1 tablespoon olive oil
 1 teaspoon dried oregano
 1/2 teaspoon garlic powder
 Salt and pepper to taste

For the Toppings:

 1 cup crumbled feta cheese
 1/2 cup chopped Kalamata olives
 1/2 cup diced tomatoes
 1/4 cup chopped red onion
 Tzatziki sauce (store-bought or homemade) for drizzling
 Chopped fresh parsley for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the potato strips with olive oil, dried oregano, garlic powder, salt, and pepper
until the fries are well coated.
3. Arrange the seasoned potato strips on a baking sheet lined with parchment paper.
4. Bake the fries in the preheated oven for about 20-25 minutes or until they are crispy and golden
brown, turning them halfway through the baking time for even cooking.
5. Once the fries are done, transfer them to a serving platter and top with crumbled feta cheese,
chopped Kalamata olives, diced tomatoes, and chopped red onion.
6. Drizzle the loaded Greek fries with tzatziki sauce and garnish with chopped fresh parsley.
7. Serve the loaded Greek fries hot as a delicious and flavorful appetizer or side dish.