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.
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.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Fully loaded, flavored fully.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Using the waffle iron to make hash browns means you get crunchy bits on both sides.
Smoke and char infuse every bite in this Chinese-Peruvian stir-fried masterpiece.
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.
Mightier than mash, finer than fondue.
Rise and shine with truly great potatoes.
Cheesy, lemony, rich, creamy, and browned.
Sweet, savory, and buttery.
Crispy and tangy lentil-and-rice crepes, filled with spiced potatoes.
Yellow split peas get flavored with a blended paste of toasted spices, chiles, and tomato.
A lesson in how to make the most of your ingredients, in potato-salad form.