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Entries tagged with '@Thanksgiving-potato'

Caramelized Vidalia Onion Mashed Potatoes

Serious Eats Jennifer Olvera 4 comments

Onions, caramelized low and slow, are a welcome addition to mashed potatoes. More

Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon

Serious Eats J. Kenji López-Alt 22 comments

When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after it's made its way through a couple circuits around the table. Here's how to get it right every time. More

Crispy Smashed Potatoes

Serious Eats J. Kenji López-Alt 16 comments

My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center. More

Ultra-Crispy Roast Potatoes

Serious Eats J. Kenji López-Alt 41 comments

For creamier potatoes with a slightly less crisp crust, substitute Yukon Gold potatoes for russets. Duck fat, turkey fat, or chicken fat will give the best results, but bacon fat or olive oil will work well. More

Aligot (Mashed Potatoes with Melted Cheese)

Serious Eats Kerry Saretsky 14 comments

Aligot is the ultimate comfort food—think, ski lodge, by the fire, warming and filling you up. It's kind of like a potato fondue: mashed potatoes whipped with melted cheese until it gets gooey and smotheringly delicious. More

Ultra-Fluffy Mashed Potatoes

Serious Eats J. Kenji López-Alt 11 comments

The key to super fluffy mashed potatoes is to remove as much starch from the spuds as possible. We accomplish this by peeling and dicing them before rinsing them in water and boiling them just until cooked. After cooking, they... More

Rich and Creamy Mashed Potatoes

Serious Eats J. Kenji López-Alt Post a comment

If you like your potatoes rich and creamy instead of fluffy, the key is to allow them to retain some of their starch by cooking them directly in their jackets. Using a ricer followed by a whip in a stand... More

Extra Crispy Duck Fat-Fried Fingerling Potatoes

Serious Eats J. Kenji López-Alt 4 comments

There are three keys to getting extra crunchy fried potatoes: First, you've got to cook them for long enough to allow the gluey starch inside the cells to dissolve and work on the cell walls, gluing them into a thicker, more robust shape. Secondly, you've got to heat their surface in order to dehydrate and crisp them. Finally, you have to maximize the surface area, giving the potatoes more places to crisp up. More

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