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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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.
With a little basic technique, the picnic classic can be so much more.
Get the fast food–style French fries of your dreams at home.
Crispy, crunchy, and creamy.
Sticky, sweet, and salty spuds
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Deeply-seasoned potatoes make the best potato salad.
Give leftover roast pork the hash treatment.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
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.
Fully loaded, flavored fully.
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.
Delicious homemade potato gnocchi aren't out of reach.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
These grilled spuds have all the qualities of any good fry.
Using the waffle iron to make hash browns means you get crunchy bits on both sides.
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.