Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad.
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.
This recipe for roasted potatoes with lavender is adapted from one in Jerry Traunfeld's The Herbfarm Cookbook (Scribner, 2000).
This cool, creamy potato salad is spiked with pickle relish and red onion.
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.
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.
Celery root adds a deep, earthy backbone to this potato recipe.
When preparing these potatoes, use a ricer to create a luxuriously smooth texture.
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish.
Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys.
Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked.
Serve this mash with pork sausages, if you like.
These fried potato pancakes are crunchy on the outside and soft and tender on the inside.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
This is our take on the classic from a famous knish bakery in New York City.