The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Get the fast food–style French fries of your dreams at home.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Fully loaded, flavored fully.
Using the waffle iron to make hash browns means you get crunchy bits on both sides.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Smoke and char infuse every bite in this Chinese-Peruvian stir-fried masterpiece.
Mightier than mash, finer than fondue.
Creamy and rich layers of potato and cheese.
The key to creamy mashed potatoes is retaining their starches by cooking them directly in their jackets.
A lesson in how to make the most of your ingredients, in potato-salad form.
Rise and shine with truly great potatoes.
Sweet, savory, and buttery.
Salted potato chips coated in honey butter with a smoky kick of chipotle powder.
Crispy roasted potatoes get a flavor-assist from curry leaf mustard oil mayo.
Cheesy, lemony, rich, creamy, and browned.
Crispy and tangy lentil-and-rice crepes, filled with spiced potatoes.