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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.
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.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Using the waffle iron to make hash browns means you get crunchy bits on both sides.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
This one pot stew is about as simple as they come, combining just five ingredients.
Just how garlicky do you want it?
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.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
Fully loaded, flavored fully.
Delicious homemade potato gnocchi aren't out of reach.
Beef, lamb, or both. You decide.
Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo? Yes, please.
With a little basic technique, the picnic classic can be so much more.
The keys to truly great shredded potato hash browns that get extra crispy and stay that way.