We've learned not to pick favorites, but we really love potatoes. We fry them, puree them, mash them, bake them whole, and shred them up. And still, the options seem endless.
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Crispy roasted potatoes get a flavor-assist from curry leaf mustard oil mayo.
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.
Sticky, sweet, and salty spuds
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Beef, lamb, or both. You decide.
The perfect snack or meal, hot or cold, any time of day.
Creamy and rich layers of potato and cheese.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
You'll never want to use potato chips for dips again.
Everything's better in tater-tot form.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Fully loaded, flavored fully.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
Delicious homemade potato gnocchi aren't out of reach.
Using the waffle iron to make hash browns means you get crunchy bits on both sides.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
These tacos are a textural achievement.
10 recipes for breakfast-worthy potatoes.
Because you're going to want some spuds with your turkey.
The most common potato varieties and what they're best suited for.
Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance.