Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon
Avoid leathery, tough crusts and soggy skins with this ultra-crispy recipe.
German Potato Salad
The tartness of vinegar and the slight bite from the mustard makes these potatoes stand out. They're good to eat when you need a break from rich and hearty dishes.
Crispy Potatoes with Garlic-Parmesan Butter
Duck fat is key to making these golden brown spuds harbor a thick crust with fluffy steaming centers.
Crispy Smashed Potatoes
A slow and gentle-fry treatment for these potatoes will result in addictive bites that are crisp on the outside and creamy in the middle.
Creamy Fingerling Potato Salad (Vegan)
Creamy vegan potato salads without mayonnaise is difficult to make. However, using the starchy quality of the potatoes and their cooking liquid will deliver a creamy vinaigrette that your potatoes will thank you for.
Grilled Salt and Vinegar Potatoes
These vinegar- and salt-flavored spuds are the warm and soft version to salt and vinegar potato chips.
Hasselback Potatoes with Garlic and Parmesan
These fanned Hasselback potatoes have a great flavor from nutty Parmesan and softened garlic. Get creative and stuff different flavors in the little slits. Try small slices of bacon and cheddar for a more robust potato.
Ultra Fluffy Mashed Potatoes
The key to super fluffy mashed potatoes is to remove as much starch from the spuds as possible. Accomplish this by peeling and dicing them before rinsing them in water and boiling them just until cooked.
New Potato Salad
Bacon, spring onions, thyme, parley and a sherry vinaigrette combined with crisp grilled potatoes delivers a potato salad vastly different from the standard fare.
New Potatoes alla Savonesa
Basil, parsley, scallions and vinegar gives these potatoes a sharp onion bite that is flavored with just enough salt from the capers and pecorino.
Aligot is a cross between potato fondue and whipped mashed potatoes with melted cheese.
Mashed Potato Pie
Upgrade the old-fashioned mashed potato into a pie that resembles a well seasoned knish. Be careful—don't fill the pie with too much potato or it might explode.