A light zesty summer broth made with yellow potatoes and crisp fennel flavored with lemon zest and dill garnished with juicy pieces of smoked salmon.

Fondant potatoes served with a zesty sage butter sauce.

Baby yellow potatoes cooked in flavorful vegetable stock, then slathered in miso honey butter then grilled, and finished with chopped green onions and sesame seeds.

Grilled russet potatoes and steak covered in a fresh chimichurri sauce.

Creamy mashed potatoes topped with caramelized onions, fresh cracked black pepper, and baked until a gooey layer of provolone, gruyere, and parmesan cheese.

Tender rotisserie chicken and slow simmered potatoes in a fragrant chili-lime chicken broth topped with crunchy jalapeno kettle chips and avocado.

Light and pillowy potato dumplings made from sour cream and onion potato chips then topped with chives, chips, and sour cream.

This vegan version of potato latkes, sometimes called potato pancakes, uses Just Eggs, a plant-based substitute. Latkes are traditionally served around Hanukkah, but we think they are great any time of the year!

Tender eggs and melted cheese are baked around seasoned diced potatoes, peppers, and onions in muffin tins. Perfect for an on-the-go start to your day.