Top Rated Yukon Gold Potato Recipes

Classic Ham and Leek Frittata
A frittata is a classic Italian egg dish, similar to a French omelette or a quiche, which is typically enriched with meats, cheeses, and vegetables, and usually flavored with herbs. I love them. They are great for any meal of the day, hot or cold, and are the perfect brunch meal. There are an endless amount of frittata recipes, as they can be made out of any concoction of ingredients you can come up with. And I will admit, I've made better-tasting versions than this classic recipe I'm sharing today. But being a classic, I wanted to post this as an introduction to the delicious world of frittatas. Make it. It's good. And then build upon its basics to create your own delicious frittatas. Once you start, you will become addicted to them much like I am. Happy cooking… Enjoy!
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Enjoy the flavors of fall with this unique savory flatbread, great for a quick appetizer or light meal. Grapes added at the end of baking provide a sweet, juicy bite. Click here to see In Season: Grapes Recipes
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4
Mussels
There’s nothing quite like a bracing seafood cioppino to warm you up on a cold winter day. This fisherman’s stew gets a leg up from a well-seasoned stock.
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For Hanukkah this year, give this recipe a try. The Bisquick ingredient allows the pancake to be extra crispy. Eat them with a side of applesauce or sour cream.  Click here to see the 10 Things You Didn’t Know You Could Make with Bisquick
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3.8
Spicy Hungarian Goulash
I love this dish in late fall and winter. It is a great warming dish that is perfect for cold nights. I’ve been eating this for as long as I can remember. The best I’ve ever had was at a German restaurant near where I grew up called the Alpenhof. The restaurant has since closed, but the memory of this soup will remain with me forever. Whenever we ate there my family always started with the goulash. This is my version of this spicy beef stew. Serve it over some buckwheat spätzle for an entrée sized portion. If you’re having more people, then simply double the recipe.
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The rack of pork in this recipe is roasted simply with garlic and thyme, and is paired with an eggplant tian that is a healthier — but just as delicious — version of the traditional scalloped potatoes.
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3.5
Smashed and Fried Potatoes
If you've never had potatoes this way before, you've been missing out. This delicious side dish of potatoes served with a flavorful garlic aioli is a popular menu item at Wild Olive in Charleston, S.C.
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Broccoli Soup
Inspired by a soup from Urth Caffé in L.A. that I was minorly (read: majorly) obessed with when I lived there many years ago, I decided to create one of my own instead of just longing for it from afar. The beauty of the soup is that it was dairy-free; they used potatoes to thicken it instead of heavy cream — which is exactly what I did with this broccoli classic.  To add a little creaminess to my broccoli and cheese soup, I decided to top it with grated Cheddar and, as a classic fat kid move, cut up cubes of cheese and tossed them in the bowl so that one out of every five spoonfuls ended up having a melted, cheesy surprise (my ratio might be off... ). Feel free to do the same, or skip the cheese to make it completely dairy-free.  Click here to see more Warm Winter Soup recipes. 
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Butternut Squash, Potato, and Roasted Pepper Soup
It was smooth and creamy and her secret was to add a bit of potato; loved how it made the soup the perfect texture without having to add flour to thicken it. Plus, another thing I loved? Some poblano peppers and just a bit of heat! Serve and garnish with sour cream, avocado, onion, and red pepper. See all butternut squash recipes.
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Bouillabaisse
This Provençal recipe created by Michelin-starred chef David Myers is complemented by a garlicky rouille, the perfect spread for your toasted baguette.
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Pork Cacciatore
This is a simple, one-pot meal that’s easy on the waist and flavorful at the same time. Try this with chicken as well.
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Chocolate Braised Short Ribs
There isn't a whole lot of cocoa powder that goes onto these short ribs, but this is one case where a little goes a long way. The chocolate flavor infuses the cooking liquid and the meat soaks it all up overnight, resulting in a complexity of flavor that just wouldn't be there without the combination of chocolate and port. Click here to see Chocolate, Chocolate, Chocolate!
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