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Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that's great with eggs and tortillas for breakfast.
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.
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
These savory snacks are terrific paired with sweet and tart tamarind chutney.
Double frying is the secret to outstanding fries.
A kind of magic happens in the making of pommes soufflées, a specialty of the ‘21’ Club in New York City.
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 crispy potato pancakes are equally delectable served with sour cream or applesauce.
Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée.
Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw.
Ecuadorans like to top these potato cakes with a fried egg for lunch and serve it with fish for dinner.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
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.
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.