Type what you have

Ingredients

• ✓ yellow potato
• cooking spray
• vegetable oil
• garlic
• salt
• black pepper
• paprika
• egg

Instructions

1. 1 Preheat the waffle iron according to manufacturer's instructions. Grease the waffle iron with cooking spray.
2. 2 Place potatoes in a medium bowl. Pour in enough cold water to cover potatoes; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water from potatoes by hand or roll in a clean kitchen towel and twist the towel to wring out water.
3. 3 Toss potatoes with oil, garlic, salt, pepper, and paprika in a large bowl until evenly coated. Stir eggs into potato mixture until well combined.
4. 4 Spoon 1/2 of the potato mixture into the preheated waffle iron; close and cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.

By Janel

Ingredients

• ✓ yellow potato
• olive oil
• carrot
• salt
• garlic powder
• onion powder
• chicken broth
• cheddar cheese
• flat-leaf parsley

Instructions

1. 1 Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
2. 2 Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.

By Dev

Ingredients

• ✓ yellow potato
• butter
• cream cheese
• milk
• sour cream
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer to a large bowl.
2. 2 Add butter and cream cheese to potatoes; beat with an electric mixer until butter is nearly melted. Add milk and sour cream; continue to beat until smooth. Season with salt and black pepper.

By AmyBoul

Ingredients

• ✓ yellow potato
• vegetable oil
• beef stew meat
• all-purpose flour
• onion
• garlic
• beef broth
• tomato
• celery
• carrot
• creole seasoning
• basil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
2. 2 Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

By Laura Bloomer Wine

Ingredients

• ✓ yellow potato
• water
• onion
• tomato
• lentil
• vegetable oil
• cumin
• salt

Instructions

1. 1 Combine water, onion, tomato, lentils, oil, cumin, and salt in a large pot over medium heat; bring to a boil. Boil, stirring occasionally, until lentils are soft, about 30 minutes.
2. 2 Add potatoes; cook until tender, about 15 minutes.

By caro0888

Ingredients

• ✓ yellow potato
• baby carrot
• onion
• water
• corned beef brisket
• spice packet
• onion powder
• garlic powder
• irish stout beer
• cabbage

Instructions

1. 1 Spread baby carrots, potatoes, and onion over the bottom of a slow cooker crock, then pour in water.
2. 2 Season brisket on the lean side with onion powder and garlic powder. Place brisket, seasoned-side down, onto vegetables. Pour beer over brisket, then sprinkle spice packet over top. Cover and cook on Low for 10 hours.
3. 3 Transfer brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker. Cover and cook on High until cabbage is tender, 30 to 45 minutes.
4. 4 Slice corned beef and serve with cabbage mixture.

By Steven Moshlak

Ingredients

• ✓ yellow potato
• olive oil
• thai bird chile
• scallion
• garlic
• water
• soy sauce
• corn syrup
• sugar
• salt
• black pepper

Instructions

1. 1 Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
2. 2 Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
3. 3 Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
4. 4 Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.

By JoeTheBaker

Ingredients

• ✓ yellow potato
• leek
• bacon
• garlic
• bay leaf
• chicken stock
• spinach
• chicken broth
• half-and-half
• salt
• black pepper

Instructions

1. 1 Put leeks in a bowl with enough water to cover completely. Set aside to soak.
2. 2 Heat a large pot over medium-high heat. Fry bacon in the hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Remove all but 2 tablespoons bacon drippings from the pot.
3. 3 Drain leeks and shake vigorously to dry. Fry leeks and garlic in reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes into leeks; add bay leaves. Pour chicken stock over potatoes; bring to a simmer and cook until potatoes are tender, 10 to 15 minutes. Season with salt and pepper.
4. 4 Scoop about 1/2 of the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until puréed. Stir purée, bacon, spinach, and half-and-half into the pot; continue heating soup until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve desired consistency.

By ShelleyQ

Ingredients

• ✓ yellow potato
• olive oil
• carrot
• onion
• turmeric
• cumin
• salt
• black pepper
• ginger
• cabbage
• garlic
• water

Instructions

1. 1 Heat oil in a large pot over medium heat. Add carrots and sauté until slightly softened, about 5 minutes. Add onion; sauté until fragrant, about 2 minutes. Add turmeric, cumin, salt, pepper, and ginger; let seasonings toast until fragrant, about 1 minute.
2. 2 Stir cabbage and garlic into the pot; cook, stirring occasionally, until cabbage wilts, about 10 minutes. Stir in potatoes and water; bring to a boil. Reduce the heat to medium-low and simmer, stirring every 10 minutes, until potatoes are tender, about 30 minutes.

By Twin Cities