From mashed potatoes to roasted spuds, our favorite takes on the classic side.
These are the crispiest, most flavorful roast potatoes you'll ever make.
Mightier than mash, finer than fondue.
Cajun-spiced baby potatoes, boiled until creamy, crisped in a skillet, and topped with a cooling buttermilk-herb dressing.
These tender potatoes deliver a deep herb flavor and crisp, buttery crusts.
A crispy topping of bread crumbs, bacon, cheddar cheese, and scallions adds crunch and the flavor of fully loaded baked potatoes.
A hearty baked potato topped with broccoli florets and gooey, 100% vegan nacho sauce.
Chunks of bacon and melted Comté cheese are tucked into this easy potato and onion casserole.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Slowly caramelized onions lend a touch of sweetness (and plenty of interest) to creamy mashed potatoes.
A thick, craggy, crunchy crust that stays crunchy even after a couple circuits around the table.
These spuds are boiled, smashed, and then shallow-fried until golden-brown and crisp.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
Mashed potatoes are whipped with melted cheese for a decadent, over-the-top side.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
The key to creamy mashed potatoes is retaining their starches by cooking them directly in their jackets.
Duck fat gives these fried potatoes a more robust flavor and crisper texture than oil.