'potato' on Serious Eats

Quick and Easy Dairy and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

This quick and easy dairy-free, fat-free Colombian vegetable soup comes out creamy and comforting thanks to the natural thickening power of potatoes. No added cream, milk, or butter means that the soup shines with vegetable flavor from peas, fava beans, carrots, and carrots. The stovetop version takes about 45 minutes of hands-off work while the pressure cooker can cut that time down to under half an hour. More

Bacon, Bratwurst, and Beer Cheese Potato Skins

One of my go-to Game Day foods has always been potato skins. This time around, we can settle for nothing less that the ultimate champion of skins—the MVP of football feasts. If we're truly bringing our appetizer A-game, we need to mix it up a bit by drafting some beer right into our recipes. Brew-loving brothers and sisters, if you're with me, allow me to introduce an ale-filled appetizer just in time for the Super Bowl: Bacon, Bratwurst, and Beer Cheese Potato Skins. More

Miso Soup Potato Chips

The flavors of miso soup find their way to a crisp and crunchy snack with these homemade potato chips. The secret ingredient: instant miso soup mix with some pieces of crumbled seasoned nori snack sheets. So familiar, yet so new...and totally addictive. More

Za'atar Potato Chips

Za'atar, a Middle Eastern spice mixture most often made with sumac (a tart spice), sesame seeds, thyme, and oregano, gets a new starring role as a flavor for homemade potato chips. Best of all, it's incredibly easy: just sprinkle store-bought za-atar on the freshly fried chips and you're all set. More

Spiced Sweet Potato, Carrot, and Acorn Squash Latkes

Sweet potatoes, carrots, and acorn squash form a natural partnership--their flavors are complementary, but with enough variation to promise something a little more interesting than your typical root vegetable latke. Freshly grated ginger delivers a bright heat that cuts right through the vegetable base, which is rounded out with smoky paprika, a pinch of cumin, and some floral coriander. More

Smoked Potatoes With Ramp Mayonnaise From 'Bar Tartine'

In Cortney Burns and Nicholaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, they share the recipe for their Smoked Potatoes with Ramp Mayonnaise. This dish has been obsessed over and blogged about, and has a permanent place on their ever-changing menu. There's a lot going on with these spuds: The potatoes themselves are roasted and smoked, then smashed and deep-fried. They're tossed with herbs and a mushroom-infused black garlic vinaigrette—earthy, sweet, and tangy. The crowning glory is the bright and rich mayonnaise. Individually, each component is brilliant; together, they make you think you've died and gone to umami heaven. More

Pan-Roasted Chicken With Vegetables and Dijon Jus

While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot. More

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