Similar Recipes
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Deep-Fried Potato Skins With Melted Raclette Cheese
Crisply fried potato cups, filled with a pool of molten cheese, are about as close to perfection as a food can get.
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Chicken Croquettes (Croquetas de Pollo) From 'Spain'
Miniature fried savory patties are some of my favorite small bites. I'm most familiar with hearty arancini and fluffy salt cod fritters, but I'll eat just about anything bite-sized that's served hot from the fryer. And based on the description in Jeff Koehler's new cookbook, Spain, Spanish croquettes offer something a little different.
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Pommes de Terre Fondantes (Fondant Potatoes)
For the best French melting potatoes, cook them like meat.
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Potato Doughnuts
Pillowy-soft doughnuts made with mashed potatoes and brown butter.
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Pommes Dauphine
These golden puffs boast crisp, delicate crusts with fluffy, cloudlike insides.
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Potato and Cheese Pierogi
Creamy, crispy Eastern European potato dumplings you can make at home.
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Crispy Deep-Fried Potato-Skin Cups
With a light, crunchy shell thanks to a coating of fried potato starch, these deep-fried potato-skin cups make the perfect scoops for your favorite dips and spreads.
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Pommes Darphin (French Potato Pancake)
Also known as pommes paillasson, this thick and crispy French potato pancake is an elegant side dish for roasted meats.
Potato Rosti
The secret to the best potato rosti is not in the potato - it's clarified butter. Extra buttery flavour, makes it ULTRA crispy!
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Deep-Fried Potato Skins With Crème Fraîche and Smoked Salmon
These hot and crisp potato cups, filled with cool, tangy crème fraîche or sour cream and topped with smoked salmon, are like slightly upscale potato skins—perfect for semi-fancy entertaining.
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Combining mashed potatoes and a thickened bèchamel sauce produce crisp, creamy croquettes once fried.
Serve With
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Great Roasted Carrots
The best way to make roasted carrots is in a very hot oven so they brown nicely. Nobody wants bland, colourless carrots that look like they've been boiled!
Air Fryer Root Vegetables (Maple Glazed)
Sweet and savory Air Fryer Root Vegetables are the perfect fall and winter side dish. Cooked to tender perfection with a maple syrup glaze, this recipe is versatile, customizable, and delicious.
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Carrots Roasted in Coffee Beans From 'Coi'
I once went to a party featuring small bites from Daniel Patterson's Coi kitchen. (It was quite a party.) One was a version of this dish—carrots fragrant with coffee, served in a flavorful broth with minuscule herbs scattered on top.
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
Roasted Root Vegetables with a Miso Glaze - The Woks of Life
This miso glazed roasted root vegetables are buttery, salty, and a little bit sweet––it's the perfect side dish for any fall/winter meal.
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Grilled or Roasted Carrots With Sweet Soy Glaze
Cook your carrots until tender, then brush them with a glaze of honey and soy to highlight their natural sweetness.
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.