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?
Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fingers from peeling hot potatoes before dinner?
The secrets of foolproof pommes Anna, the classic and elegant French potato cake, are to skip the clarified butter and use a nonstick skillet.
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.
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?
When there's no gravy and the potatoes have to stand on their own, lots of home cooks "smash" them. But good smashed potatoes are hard to find.
After weeks of testing, we discovered the secrets to the crispiest, creamiest roasted potatoes ever: the right spud, the right shape, and—surprisingly—a not-so-delicate touch.
For moist flesh and soft, lightly caramelized skin, oil the potatoes before baking, place them on the middle rack in a 400-degree oven, and never turn them during baking.
Classic scalloped potatoes are great for the holidays, but a slimmer, quicker version works better on Tuesday night.