Smitten Kitchen (2)
Cafe Liz (1)
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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.
Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
This tangy side dish, a variation on classic German potato salad.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
This recipe uses a simple chile paste to add a flavorful twist to ordinary potatoes.
This recipe enlivens an old-fashioned American favorite with some surprising—but welcome—flavors.
These fried potatoes get their name from Paris's Pont Neuf ("New Bridge"—in fact the city's oldest one), where, it is said, pommes frites used to be sold.
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish.
Waffle chips, called gaufrettes in France, are easiest to make using a mandoline equipped with a ruffled blade.
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
The addition of green beans and potatoes to this dish may seem unusual but it is a genuine Ligurian tradition.
Food doesn’t get more colorful than these bright Purple Majesty potatoes, and recipes don’t get much simpler than this one, from chef Michael Anthony of New York City’s Gramercy Tavern. This recipe, published by the Smitten Kitchen blog, was adapted from one published in New York magazine.
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Source: Smitten Kitchen
Mashed potatoes, as we know them most of the time, are generally made with plenty of butter and either heavy or sour cream. But we're liking the approach with these olive oil mashed potatoes: this recipe is a great vehicle for us to use the best oils we can get our hands on. Continue...
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Source: Caviar and Codfish