Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!
These unconventional latkes are gonna rock your world. They’re lovely at all times of day and on all occasions.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
A quick, simple mash—Yukon golds, butter, milk, and salt—that’s either a weeknight side or a dinner party staple. Actually, it’s both.
These lovely latkes are crisp without, creamy within, and sweet throughout thanks to the dulcet tones of sweet potatoes and apples.
A sweet potato mash topped with marshmallow and—believe it or not—crushed gingersnaps. Heresy? Or high-five-worthy? You tell us.
Why bother to fancy up store-bought potato chips when you could just buy them already seasoned? Uh, because you can.
Four words we love to see on a random weeknight recipe? “Crazy easy recipe alert!” Also, “Is really insanely satiating.”
In which David turns leftover corned beef he made into Irish-inspired lusciousness—a luscious mess, if you will.
An uber-tender roast and crisp-as-can-be roasted spuds that’re both proper and ridiculously untraditional.
These thickly sliced, richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix. Zow!
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