March 2011
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?
March 2008
Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fingers from peeling hot potatoes before dinner?
November 2000
The secrets of foolproof pommes Anna, the classic and elegant French potato cake, are to skip the clarified butter and use a nonstick skillet.
February 2005We 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.
November 2010
How do you produce spuds with mashed-potato creaminess and crackly-crisp crusts without deep frying? It’s a pressing issue.
March 2012
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?
November 2004
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.
November 2009
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.
November 1996For 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.
March 2003Classic scalloped potatoes are great for the holidays, but a slimmer, quicker version works better on Tuesday night.
