This crisp, earthy-tasting potato cake would be the perfect side dish—if it weren’t for all the fussy layering. And does the cake have to fall apart when you slice it?
Cook the potatoes whole and in their skins, add the right dairy in the right order, and toast--don't roast--the garlic.
We wanted layers of thinly sliced, tender potatoes, creamy sauce, and a nicely browned, cheesy crust.
We wanted a sweet potato side dish that is savory
enough for an adult's palate, but still sweet
enough to please the kids at the table.
How do you produce spuds with mashed-potato creaminess and crackly-crisp crusts without deep frying? It’s a pressing issue.
Roasting concentrates the flavor and caramelizes the exterior of root vegetables such as parsnips, carrots, potatoes, onions, and turnips.
What can 2 pounds of salt do to a potato that an oven can't?
We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling?
In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?
Replacing the butter and cream with buttermilk doesn't work. (Unless you like curdled, parched spuds.) So what's the secret to tangy, creamy mashed potatoes?