Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
This recipe comes from chef Michel Richard of Citronelle restaurant in Washington, D.C. Richard recommends serving the Tater Tots, which he also calls "spuddies" with steak.
We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss.
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.
Stir-fried shredded potatoes are a popular dish in homes and restaurants all over Beijing.
This sweet and citrusy dish can be served as a side or as a dessert.
Stirring in the parsley, radishes, scallions, and celery at the last minute, after the potatoes have cooled, ensures a crisp, tangy salad.
Double frying is the secret to outstanding fries.
A brief rinse under cold water rids raw potato chips of excess starch that might otherwise cause them to stick together in the frying oil.
Most mandolines come with a julienne attachment that will produce perfect, quick-frying shoestrings every time.
The key to the dish is to keep the potatoes hot as you mix in so much chilled butter—a pound for every two pounds of potato—that it takes vigorous and constant stirring to keep them smooth and silky.