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.
These are the crispiest, most flavorful roast potatoes you'll ever make.
Warming, without the burn.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
The perfect snack or meal, hot or cold, any time of day.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
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.
Fully loaded, flavored fully.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
A party dip puts on a dinner jacket.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
With a little basic technique, the picnic classic can be so much more.
Make this traditional street food snack your own with fresh herbs and spices.
These grilled spuds have all the qualities of any good fry.
Make it as a casserole or in individual portions.
Just how garlicky do you want it?
German potato salad and red cabbage are combined to make a warm slaw topping for tender bratwurst.
Fill a large pot with crawfish, shrimp, or crab, along with spicy sausage, corn, potatoes, and plenty of boil seasoning. Dump the boil out onto a newspaper-covered table and you've got yourself a low country boil.
This one pot stew is about as simple as they come, combining just five ingredients.
Beef, lamb, or both. You decide.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.