Zucchini & Potato Tortilla

Zucchini and Potato Tortilla85

March 20th 2015By Helen Goldrein

A slightly more involved breakfast recipe - one for a lazy morning, or perhaps for brunch?


World’s Best Potato Kugel


August 19th 2010By maxine

Potato Kugel is easy to make and kosher for Passover, it sits well and reheats perfectly for Shabbat or any time.


The Best Kugel Recipes

Butternut Squash Kugel

August 31st 2011By Jamie Geller


Rolled Recipes for Passover

mashed ptoato beef roll ups

February 26th 2013By Chavi Sperber


Lowfat Kale & Potato Spiral Fillo Bourekas

Sabra Bourekas85

March 19th 2015By BusyInBrooklyn

I love bourekas but they don't always love me! Traditionally made with puff pastry, bourekas can be quite fattening. In this recipe, I use lowfat fillo dough and cooking spray for a flaky crust that's truly low in fat. To keep the filling creamy without added fat, I use ready made matbucha, plus some kale for even more healthy goodness.


Idaho® Potato Torta with Tomato Sauce

Idaho® Potato Torta with Tomato Sauce

May 13th 2010By Joy of Kosher

Mix Italian flavors with Idaho potatoes and you have a delicious potato torta perfect for any dairy meal.


Idaho® Potato Napolean with Grilled Vegetables

Idaho® Potato Napolean with Grilled Vegetables

April 22nd 2010By Joy of Kosher

This recipe will add to your meal and look gorgeous too! Grilled vegetables and potato, can't go wrong!


Idaho® Potato Knishes

Idaho® Potato Knishes

April 16th 2010By Joy of Kosher

Don't buy ready made potato knishes in the store, make your own! Get the recipe here.


Idaho® Potato and Spiced Ahi Maki Roll

Idaho® Potato and Spiced Ahi Maki Roll

April 15th 2010By Joy of Kosher

Combining sushi and potatoes seems odd, but this recipe will prove you wrong. Check it out here.


Idaho® Potato and Asparagus Pancakes

potato asparagus pancakes

April 23rd 2010By Joy of Kosher

These different potato pancakes can be really be served for an elegant brunch with smoked salmon or on the side of any meal.


Favorite Cheese and Potato Souffle

potato and cheese souffle

August 8th 2012By Chef Laura Frankel

This potato and cheese savory soufflé can be prepared in stages and even spread out over days. The potatoes can be cooked a day or two in advance of serving the soufflé. Everything can be assembled up to 3 hours before and cooked just before serving. My kids like the addition of crushed chili flakes to the soufflé. If you are not a fan, leave them out. Use whatever cheese you have in the house. The mix that my kids fell in love with is: cheddar, parmesan and camembert. You can use whatever cheese you want including goat cheese, bleu cheese and more. The only cheese that I would not recommend is mozzarella. The texture does not work well for soufflés.


/RECIPE/ Zippy Potato Skins

Week 13 Zippy potato skins feature image

February 4th 2015By J.O.K Taster


/RECIPE/ Potato and Parsnip Latkes

Week 7 feature image latkes

December 28th 2014By J.O.K Taster


/RECIPE/ Loaded Baked Potatoes

Week 19 Loaded Baked Potato

April 8th 2015By J.O.K Taster


/RECIPE/ Creamy Spinach Torta with Potato Crust

Week 20 Spinach Torta featured image

April 16th 2015By J.O.K Taster