These thickly sliced, richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix. Zow!
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie.
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
Think you don’t need a recipe for roasting spuds? Try this technique, which we think works to a faretheewel. Then get back to us.
This simple godsend of a side dish means not just superbly satiating spuds but a respite from turning on the oven.
A sesame-seeded bun, a beguilingly spiced burger, and chunky potato wedges with mayo for dipping and dousing. Napkins, please.
We don’t even like veggie burgers. We swear. Well, except for this deliciously irresistible, soulfully satiating riff on mushroom and barley soup.
This recipe turns out obscenely aromatic, ridiculously moist spuds the likes of which you ain’t ever seen before. And you thought potatoes were boring.
Before you roll your eyes and mutter, “Do I need another mashed potato recipe?” we suggest you try these simple, sinful, pleasingly chunky smashed spuds. The answer, you’ll find, is yes.
A precursor to hash browns, pan boxty is shamelessly simple and flagrantly frugal. Can’t say as we’ve improved any on this Irish classic.
No mere mash, this creamy potato purée owes its uber velvetiness to indecent amounts of butter and cream. Oh yeah.
One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say we have a problem with this.
We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one we prefer?
The defining aroma of an Atlantic boardwalk comprises three things: salty sea air, peanut oil, and Old Bay. You’ll find two out of three in these fries. Not bad.
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