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.
Sticky, sweet, and salty spuds
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.
Get the fast food–style French fries of your dreams at home.
Delicious homemade potato gnocchi aren't out of reach.
The secret to this sheet pan dinner's success is in its architecture.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
The perfect snack or meal, hot or cold, any time of day.
Fully loaded, flavored fully.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
Give potatoes a French spa treatment by bathing them in brown butter.
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.
Just how garlicky do you want it?
These tacos are a textural achievement.
Beef, lamb, or both. You decide.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Mightier than mash, finer than fondue.
This one pot stew is about as simple as they come, combining just five ingredients.
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.