Red Skin Potato

Make this rich stew on a leisurely weekend. You’ll probably get a good three meals out of it, if you follow some of the suggestions below. When buying stew meat at a supermarket, you don’t always know what you are getting, so ask the butcher. If it’s a lean meat, it will need less time cooking (in fact, it will be ruined if you cook it too long), but the fattier cuts can benefit from at least another half hour.

A whole side of salmon makes for a light, delicious—and impressive—main course.

The technique: High heat equals great flavor—roasting the new potatoes browns and crisps the skin, providing a little bit of crunch.
The payoff: Hearty potato taste and texture with only 25 minutes of prep.

If the cutlets are thicker than 1/3 inch, slip them into a heavy-duty resealable plastic bag, and pound them with a mallet.

The Original: Eggs baked (or poached) in a spicy tomato sauce. Our Version: A heartier (and healthier) meal, thanks to the addition of artichoke hearts and potatoes.

Be sure to pick up a few extra bottles of hard apple cider to serve along with the stew.

This zesty dish is suitable for all sorts of occasions. As a first course, it will turn an ordinary meal into a festive occasion. It’s also a great main course for a family dinner, with a salad and pasta. Heap the sausages and potatoes on a big platter, and let people help themselves.

Pair with the Clementine-Salted Turkey with Redeye Gravy .

Boiling the potatoes and chilling them overnight makes them easy to cut and sauté. Leftover potatoes and brisket would make a great breakfast hash.

There's an abundance of parsley at the end of summer, so why not use some instead of basil in your pesto? The herb brings a subtle sharpness to these peas and potatoes.

As this recipe proves, barbecue isn't just about the meat. Veggies taste even better when they're grilled. Add some crumbled Maytag blue cheese and a bright dressing for a meal that even a carnivore could love.

Freshly ground black pepper is more distinctive on top of baked salmon, so be sure not to use preground. Serve alongside these homey dill potatoes mashed with olive oil and with plenty of sour cream.

This chowder is easy to make and requires only one pot. The salmon comes out tender and is a good match with the dill and potatoes. For a smokier flavor, roast the ears of corn directly over the fire before removing the kernels. If you don't have fresh salmon, frozen will work fine, or you can use smoked salmon. If using smoked salmon, cut back on the salt for seasoning.

Mashed potatoes are at their best when you don't fuss with them too much, and leaving the skins on gives them a rustic, almost rakish air. These harmonize beautifully with a generous splash of the chicken's luxurious gravy , but remember to save room for dessert.

A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts.

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.

Shrimp and andouille sausage give these pot pies a Cajun flair. To keep the pastry crisp, the dough is baked separately from the filling.

In this recipe, the potatoes are boiled, gently flattened in a kitchen towel, brushed with oil, and grilled. The result? Potatoes that are creamy on the inside and crispy on the outside.

Honest isn't a word that comes up much when side dishes are being discussed, but that's exactly how these smashed potatoes and peas strike us. Serve them alongside the cornflake fried chicken for a southern-inspired supper for one.

Roast the potatoes until the skins are crispy