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Bacalhau A Bras (Salt Cod Scrambled With Eggs And Potatoes) Recipe -...

cooking.nytimes.com
This recipe is by Jean Anderson and takes About 1 hour, plus overnight soak. Tell us what you think of it at The New York Times - Dining - Food.

Crisp Potato Cake (Galette de Pomme de Terre) Recipe - NYT Cooking

cooking.nytimes.com
A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish Make sure the potatoes are sliced thin, and dry them well before assembling...

Lebanese Potatoes With Cilantro Sauce (Batata Harra) Recipe - NYT...

cooking.nytimes.com
Batata Harra is a Lebanese dish of twice-fried potatoes The crisp, golden cubes are served with a sauce of cilantro, garlic, and olive oil Philippe G

Spanish Tortilla With Tomato-Pepper Salad Recipe - NYT Cooking

cooking.nytimes.com
A Spanish potato tortilla is an egg dish unlike any other It doesn't resemble the French omelet, which is loose and wobbly Nor is quite like an Italian...
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