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12/10/2012
Kartoffelpuffer (Potato Pancakes)
Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
Issue #152
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
04/13/2011
Papas en Chile Rojo (Potatoes in Red Salsa)
Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that's great with eggs and tortillas for breakfast.
Issue #138
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
10/16/2010
Bistro Pommes Frites (Bistro French Fries)
The secret to the stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor. Continue...
Issue #133
08/29/2010
Patatas Bravas (Fried Potatoes with Allioli and Chile Sauce)
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
Issue #132
02/16/2011
Potato Dumplings with Tamarind Chutney (Samosas)
These savory snacks are terrific paired with sweet and tart tamarind chutney.
Issue #130
07/13/2009
French Fries
Double frying is the secret to outstanding fries.
Issue #122
07/13/2009
Pommes Soufflés
A kind of magic happens in the making of pommes soufflées, a specialty of the ‘21’ Club in New York City.
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
04/28/2010
German Potato Salad
A hearty German potato salad like this one makes an ideal accompaniment for smoked brisket. The dish is a legacy of German immigrants who settled in Central Texas. We featured it in our special Texas issue (June/July 2009). Continue...
Issue #121
11/06/2007
Classic Latkes
These crispy potato pancakes are equally delectable served with sour cream or applesauce.
Issue #107
03/12/2007
Colcannon Cakes
Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée.
Issue #91
12/15/2005
German Potato Salad
Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw.
Issue #79
12/15/2005
Ecuadoran Potato Cakes
Ecuadorans like to top these potato cakes with a fried egg for lunch and serve it with fish for dinner.
Issue #79
12/06/2005
Vermicelli Pilaf
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
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
08/30/2005
French Fries
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.
Issue #59
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