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Narrow Results You've Selected: Potato Remove all Source Saveur (53) Culinary Concoctions by Peabody (1) Radiogastronomy (1) The Ceramic Canvas (1) Difficulty Easy (40) Medium (15) Course Side Dish (24) Main Course (20) Soups & Stews (9) Appetizers (6) Salad (3) Show all... Dessert (1) Cuisine French (43) American (9) Classic (5) Italian (4) Gluten-Free (2) Show all... Kid-Friendly (2) Spanish/Portuguese (2) Eastern European/Russian (1) English/Scottish (1) German (1) Healthy (1) Indian (1) Other (1) Quick & Easy (1) Vegan (1) Vegetarian (1) Season Winter (26) Fall (22) Summer (10) Spring (7) Occasion Christmas (6) Easter (4) Backyard BBQ (3) Thanksgiving (1) Technique Fry (18) Bake (12) Saute (8) Slow Cook (5) Roast (4) Show all... Chill (3) Stew (3) Grill/Barbecue (2) Poach (2) Broil (1) Marinate (1) Topic Recipe (56) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Potato"; var omni_prop8 = "French,Main Ingredient:Potato"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Christian Delouvrier's Roast Chicken with Herbed French Fries In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter. Issue #153 10/17/2012 Poutine (French Fries with Gravy and Cheese Curds) An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack. Issue #150 09/09/2012 Aloo Samose (Indian Spiced Potato Pastries) Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry. Issue #150 06/06/2012 Salade Niçoise Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France. Issue #148 10/19/2010 Foie de Veau en Persillade avec Pommes de Terre (Calf's Liver with Parsley, Garlic, and Fried Potatoes) Seared liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais. Continue... Issue #133 10/16/2010 Galette de Pomme de Terre (Potato Galette) This crusty potato cake is inspired by the one served at L'Ami Louis. Continue... Issue #133 10/16/2010 Bistro Pommes Frites (Bistro French Fries) The secret to the stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor. Continue... Issue #133 10/13/2009 Sauerkraut with Pork and Sausages This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France. Issue #124 02/03/2010 Lamb Navarin We based our version of this French lamb stew on a recipe used in courses at the French Culinary Institute in New York City. Continue... Issue #123 07/13/2009 French Fries Double frying is the secret to outstanding fries. Issue #122 07/13/2009 Pommes Soufflés A kind of magic happens in the making of pommes soufflées, a specialty of the ‘21’ Club in New York City. Issue #122 03/08/2009 Potato Purée The key to the dish is to keep the potatoes hot as you mix in so much chilled butter—a pound for every two pounds of potato—that it takes vigorous and constant stirring to keep them smooth and silky. Issue #119 10/10/2008 Skillet-Cooked Potatoes and Cheese This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak. Issue #115 10/09/2008 Whipped Potatoes with Garlic and Cheese Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character. Issue #115 08/29/2007 Potato Gratin One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006). Issue #98 08/29/2007 Squash Gratin (Gratin de Courge) A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash. Issue #98 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 12/15/2005 Vichyssoise Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel. Issue #79 12/15/2005 Sarlat-Style Potatoes Some versions of this simple dish include shaved black truffles in honor of the vibrant truffle market in the town of Sarlat. Issue #79 12/15/2005 Fish Filets with Potato Scales French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied. Issue #79 « Previous 1 2 3 Next »