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.
Mightier than mash, finer than fondue.
A rapid-fire version of a traditionally slow-cooked dish.
Creamy and comforting vegetable soup with no dairy and no fat whatsoever.
A quick and easy vegetarian hash.
Yellow split peas get flavored with a blended paste of toasted spices, chiles, and tomato.
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.
Crisp, plump, and potato-y, with wispy, lacy edges, these old-fashioned latkes need no gussying up.
Deeply-seasoned potatoes make the best potato salad.
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.