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
Delicious homemade potato gnocchi aren't out of reach.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Fully loaded, flavored fully.
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.
A sweet potato latke that's just a little sweet, balanced out with squash and carrot and kicked up with fresh ginger.
With a little basic technique, the picnic classic can be so much more.
These spuds are boiled, smashed, and then shallow-fried until golden-brown and crisp.
Deeply-seasoned potatoes make the best potato salad.
The key to creamy mashed potatoes is retaining their starches by cooking them directly in their jackets.
Creamy and rich layers of potato and cheese.
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.
Crisp-fried potatoes with garlicky aïoli: What's not to love?
Home fries that are as crisp as they should be.
Mightier than mash, finer than fondue.