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.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
Fully loaded, flavored fully.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
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.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Mightier than mash, finer than fondue.
Creamy and rich layers of potato and cheese.
A lesson in how to make the most of your ingredients, in potato-salad form.
The key to creamy mashed potatoes is retaining their starches by cooking them directly in their jackets.
Rise and shine with truly great potatoes.
Cheesy, lemony, rich, creamy, and browned.
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.
Sweet, savory, and buttery.