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Narrow Results You've Selected: Fry American Potato Side Dish Remove all Source Saveur (12) Damn Yankee (1) I'm Mad and I Eat (1) The Ceramic Canvas (1) shem tov v' ta'am tov (1) Difficulty Easy (15) Season Spring (4) Winter (4) Summer (3) Fall (1) Topic Recipe (16) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Side Dish"; var omni_prop8 = "Technique:Fry,Cuisine:American,Main Ingredient:Potato,Course:Side Dish"; var omni_pageName="saveur:"+omni_prop12; 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 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 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 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 03/06/2007 Potato Chips This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish. Issue #21 03/06/2007 Waffle Chips Waffle chips, called gaufrettes in France, are easiest to make using a mandoline equipped with a ruffled blade. Issue #21 03/06/2007 Shoestring Fried Potatoes These fries are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger. Issue #21 03/14/2002 Sweet Potato Fries 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. Issue #21 04/15/2010 Potato-Celeriac Gratin 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... Does Not Apply 12/10/2009 Potato Latkes Grating the potatoes and onions by hand give these latkes a rustic feel, but if you're short on time, feel free to take some help from your trusty food processor. Either way, the result will be absolutely delicious. Does Not Apply Source: I'm Mad and I Eat 12/10/2009 Pesto Latkes These Italian-inspired latkes, topped with a pesto made from pignoli nuts and Romano Locatelli cheese, is the perfect dish to spice up your Hanukkah spread. Does Not Apply Source: shem tov v' ta'am tov 10/08/2009 Mashed Potato Pancakes Forming mashed potatoes into patties and searing them on both sides gives them a crispy exterior with a creamy middle. An array of herbs or spices can be stirred into the potatoes to perfectly accompany any entree. Does Not Apply Source: Damn Yankee 09/30/2009 Double-Fried Sweet Potato Fries Sweet potato fries are a favorite fall snack, and they're even better when paired with a homemade ketchup that is sweet, tangy, and spicy all at once. Continue... Does Not Apply Source: The Ceramic Canvas