Potato

Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.

No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.

Some of Spain's signature flavors, wrapped up in one super-comforting dish.

Crispy, bronzed potato patties and a fiery green sauce to dip them in.

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.

A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal that can be easily customized to fit dietary preferences. 

“Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie,” says chef Tiffany-Anne Parkes.

This recipe is based on a traditional dish of the Ohlone tribe indigenous to California’s East Bay.

Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)

If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments. This take, which Priya Krishna learned from her aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes.

Trinidadian chickpeas and potato suspended in a delicious mash.

Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.

One bite of these deliciously crispy fish and potato cakes and you’ll never look at crab cakes quite the same way again.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

Carrots, beets, and potatoes have way more to offer.

When you just can't deal with scrubbing, peeling, grating, or boiling. 

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.