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 puree 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 figured out that gratins contain cheese, while scalloped call for just milk or cream. 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.
This salad recipe–a great segue between winter and spring–is filled with cubes of roasted sweet potatoes, wedges of onions, and a sprinkling of feta on top of earthy spinach.
This old-timey gratin comforts with everything one could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Gigondas optional.
A kissing cousin to the latke, this whopping plate-size potato cake ensures you’re not standing at the stove all night long turning out one wee pancake after another.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
Mashed sweet potato gets slathered all over a marshmallow, coated in crushed corn flakes, and deep-fried until crisp. Talk about something to be thankful for….
A rib eye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes puréed with butter galore do quite nicely.
A British take on potato salad that’s both simple and sublime, this summery staple draws on the tart richness of creme fraiche and the pucker of lemon.
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