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These are the crispiest, most flavorful roast potatoes you'll ever make.
Make it as a casserole or in individual portions.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
Foil packets trap the steam.
The perfect snack or meal, hot or cold, any time of day.
Get the fast food–style French fries of your dreams at home.
These grilled spuds have all the qualities of any good fry.
With a little basic technique, the picnic classic can be so much more.
Bringing together a set of usual barbecue flavors—tangy, smoky, and sweet—this is one salad worthy of a seat next to a stack of fatty brisket.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
Delicious homemade potato gnocchi aren't out of reach.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Fully loaded, flavored fully.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Just how garlicky do you want it?
Crispy, crunchy, and creamy.
These tacos are a textural achievement.
Deeply-seasoned potatoes make the best potato salad.
Creamy and rich layers of potato and cheese.
Crisp fries, squeaky cheese curds, and a beefy brown gravy make for the best poutine you've ever tried.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo? Yes, please.
A rapid-fire version of a traditionally slow-cooked dish.
Mightier than mash, finer than fondue.
This is how to make the most of your ingredients.
Using the waffle iron to make hash browns means you get crunchy bits on both sides.
These tender potatoes deliver a deep herb flavor and crisp, buttery crusts.
The new potato standard for your grill.
A slow-cooked French classic.
Beef, lamb, or both. You decide.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
These spuds are boiled, smashed, and then shallow-fried until golden-brown and crisp.
Make this traditional street food snack your own with fresh herbs and spices.
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