Damn Yankee (1)
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
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.
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.
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 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.
These fries are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger.
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.
Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue...
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