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Narrow Results You've Selected: Recipe Potato Easter Remove all Source Saveur (19) Jamie Oliver (1) Difficulty Easy (10) Medium (7) Hard (1) Course Main Course (9) Side Dish (6) Soups & Stews (4) Appetizers (3) Beverages (1) Show all... Breakfast/Brunch (1) Dessert (1) Salad (1) Cuisine French (4) Italian (4) American (2) Central/South American (1) Eastern European/Russian (1) Show all... English/Scottish (1) German (1) Greek (1) Irish (1) Mexican (1) Spanish/Portuguese (1) Season Spring (10) Winter (8) Fall (5) Summer (2) Technique Roast (8) Saute (6) Chill (3) Bake (2) Fry (2) Show all... Broil (1) Poach (1) 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 = "Occasion:Easter"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Potato,Occasion:Easter"; var omni_pageName="saveur:"+omni_prop12; 03/17/2012 Bialy Barszcz (Polish White Borscht) The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. Issue #146 09/14/2011 Roasted Potatoes Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within. Issue #141 03/09/2009 Truffled Gnocchi with Peas and Chanterelles These pillow-soft gnocchi come from Boston’s Sportello. Issue #119 01/05/2009 Whole Roasted Red Snapper Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel. Issue #117 12/27/2009 Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008). Issue #113 11/12/2007 Roasted Leg of Lamb with Potato-Fennel Gratin This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions. Issue #107 04/19/2007 Cold Cream of Fava Soup The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine. Issue #84 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 10/20/2005 Warm Potato Salad This tangy side dish, a variation on classic German potato salad. Issue #69 10/13/2005 Potatoes Baked in Milk and Cream You can smell the milk and cream turn from sweet to savory as this dish bakes. Issue #68 04/21/2008 Fingerling Potatoes with Bacon The secret to this simple dish is to use the best-possible bacon. Issue #66 08/11/2005 Potato Rounds Gratinéed with Raclette and Bacon Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese. Issue #56 04/06/2007 Fresh Ham with Red Chile Marinade A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it. Issue #55 04/05/2007 Roast Lamb with Potatoes This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year. Issue #17 04/16/2007 Fresh Pea Soup The delicate sweetness of the fresh peas makes this soup shine. Issue #11 04/06/2007 Roast Suckling Lamb with Potatoes Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue. Issue #11 01/27/2009 Irish Potato Galette Simple to prepare, but sophisticated in look and taste, this dish is the perfect accompaniment to any entrée. Issue #5 03/27/2013 Menu: An Italian Easter This spring Easter menu is pure celebration food perfect for your entire extended family. Does Not Apply 07/22/2008 Easter Lamb Most recipes for a roasted leg of lamb call for slow, low-temperature cooking. This recipe by Jamie Oliver is an exception: Oliver suggests cooking the meat for just one and a half hours at 425 degrees, and the results are as tender and juicy as can be. A simple accompaniment of simmered potatoes, carrots, and fennel makes for a great centerpiece entrée. Does Not Apply Source: Jamie Oliver 03/31/2008 Fava Bean Soup This hearty spring soup comes from a small village near Cahors, in France. It's deliciously fresh but thick enough to satisfy on a brisk spring day. Does Not Apply