Potato recipes: from crispy oven-roasted potatoes to spiced stews

A wide potato cake with a golden-brown crust, soft center and fresh herb yogurt. The chili oil adds a kick; lemon keeps everything light.

Tender potatoes and cauliflower soak up a spiced tomato sauce; lime and coriander add freshness just before serving. Delicious with rice or warm flatbread and a spoonful of yogurt.

Soft, roughly mashed potatoes, creamy Japanese mayonnaise and thin, crisp vegetables: this Japanese potato salad is a refreshing side for grilled fish or chicken.

Thin slices of potato and onion turn tender in olive oil and come together with egg to make a substantial, golden-brown tortilla. Serve it in wedges at room temperature with a fresh tomato salad; handy for a brunch you can mostly prepare ahead.

Crispy-edged potatoes, creamy green tahini and thin, golden-fried onion rings: this side dish brings together mellow, earthy flavours with fresh lemon and sumac.

Boiled baby potatoes get crispy edges in a hot oven while staying soft inside. A chunky salsa verde made with parsley, capers and anchovies adds bright acidity and savory flavor; spoon it over just before serving.

Crisp potato skins, soft fluffy centers and a fresh, creamy topping: these baked potatoes are filled with smoked trout, horseradish cream, dill and pickles. A generous meal for four, with smoky, spicy and tangy flavors in balance.

Tender duck legs, potatoes and Surinamese masala make a spiced stew with gravy to scoop up with roti. Yardlong beans add a fresh, satisfying bite.

Tender potatoes soak up the lemon-mustard dressing; soft-boiled egg, peppery watercress and toasted sunflower seeds make this a complete meal.

Crushed potatoes with golden-brown edges, spiced chickpeas and a fresh parsley-yogurt sauce: a hearty meal with a mix of textures. Raw fennel adds a crunchy, subtly anise-like note.

Tender, warm potatoes soak up the sharp mustard and vinegar dressing beautifully. Smoked mackerel, crisp fennel, fresh dill and pickled red onion turn it into a hearty main-course salad.

Golden-brown potatoes and cauliflower make a hearty base for this oven-baked dish. Chickpeas make it extra filling, while lemon-tahini sauce, parsley and pomegranate bring creaminess, freshness and a juicy, crunchy contrast.

Golden-brown potatoes, salty halloumi and warm grapes bursting on the baking tray: lemon and mint make this easy main course fresh and lively.

This warm main-course salad brings together tender potatoes, crisp haricots verts and soft-boiled eggs with a punchy mustard and tarragon dressing. Toss the dressing with the potatoes while they’re still warm so they soak up its fresh, herby flavor.

Roast crushed potatoes until golden brown and crisp, then serve with pan-fried shrimp and a fresh sauce of parsley, dill, lemon and capers for a complete main course.

Thin, golden-brown potato cakes make a crisp base for tender smoked trout, fresh apple and a creamy horseradish and dill sauce. A hearty main course with just enough acidity and zing to balance the smoky fish.

Golden-brown roasted smashed potatoes make a crisp base for tender pan-fried cod. The green olive salsa with parsley, capers and lemon adds saltiness, freshness and herbal notes, and settles between the potatoes.

Tender chicken, potatoes that soak up the spiced sauce and yardlong beans with a little bite: served with soft roti to scoop everything up, this is a complete meal. Letting the masala sizzle in oil first gives the stew a rich, warming flavour.

Warm potatoes soak up a fresh sauce of parsley, capers and lemon. Smoked mackerel makes the salad hearty and savoury, while radishes add a crisp, peppery contrast.

Thinly sliced potatoes, tender leek and white beans bake together in a light mustard cream sauce. A layer of breadcrumbs turns golden and crisp; a green salad with apple cider vinegar adds a fresh contrast.

Thin slices of potato form a golden, crisp crust around tender leeks and creamy ricotta. Lemon zest and arugula with a tangy vinaigrette keep every bite fresh.

This Massaman curry slowly tenderizes beef in coconut milk with warming spices. Potato gives the sauce a richer body, while roasted peanuts add a satisfying crunch alongside the soft curry.

Small potatoes develop golden-brown edges, then slowly cook in a red, aromatic sauce of yogurt, fennel and Kashmiri chili. A hearty main course with tender potatoes and a gently tangy sauce, delicious with rice or flatbread.

A slow-cooked Gujarati vegetable dish with eggplant, potatoes, yam and spiced fenugreek dumplings. Coconut, sesame, peanuts and spices give the vegetables a rich, fragrant flavor, while lemon keeps everything fresh.