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05/21/2013
Warm Red Potato Salad
Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad.
Issue #157
09/11/2012
Twice-Baked Potatoes
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.
Issue #150
09/11/2012
Hush Puppies
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Issue #150
08/02/2011
Roasted Potatoes With Lavender
This recipe for roasted potatoes with lavender is adapted from one in Jerry Traunfeld's The Herbfarm Cookbook (Scribner, 2000).
Issue #140
06/29/2011
Potato Salad
This cool, creamy potato salad is spiked with pickle relish and red onion.
Issue #139
12/20/2010
Tater Tots
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.
Issue #135
07/13/2009
Cape Breton Potato Salad
Stirring in the parsley, radishes, scallions, and celery at the last minute, after the potatoes have cooled, ensures a crisp, tangy salad.
Issue #122
07/13/2009
French Fries
Double frying is the secret to outstanding fries.
Issue #122
07/13/2009
Potato Chips
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.
Issue #122
07/13/2009
Shoestring Fries
Most mandolines come with a julienne attachment that will produce perfect, quick-frying shoestrings every time.
Issue #122
10/10/2008
Whipped Mashed Potatoes with Celery Root
Celery root adds a deep, earthy backbone to this potato recipe.
Issue #115
07/18/2008
Mashed Potatoes
When preparing these potatoes, use a ricer to create a luxuriously smooth texture.
Issue #113
10/02/2007
Yams with Ginger and Scallions
In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.
Issue #106
04/02/2007
Christine Galanis’s Greek-Style Vegetables
Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish.
Issue #101
09/04/2007
German Potato Pancakes
Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys.
Issue #95
10/24/2007
Stuffed Potatoes
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.
Issue #66
11/04/2008
Turnip–Potato Puree
Serve this mash with pork sausages, if you like.
Issue #63
11/27/2007
Perfect Every Time Latkes
These fried potato pancakes are crunchy on the outside and soft and tender on the inside.
Issue #63
10/30/2007
Larry's Firecracker Latke Poppers
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Issue #63
10/30/2007
Potato Knishes
This is our take on the classic from a famous knish bakery in New York City.
Issue #57
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