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03/10/2013
Spudnuts
To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.
Issue #154
12/15/2012
Crispy Haddock Cakes
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
Issue #153
12/15/2012
Keens' Steakhouse Prime Rib Hash
Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe.
Issue #153
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
10/17/2012
Poutine (French Fries with Gravy and Cheese Curds)
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Issue #150
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
10/19/2010
Foie de Veau en Persillade avec Pommes de Terre (Calf's Liver with Parsley, Garlic, and Fried Potatoes)
Seared liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais. Continue...
Issue #133
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
07/13/2009
Cuban Hamburger
You can find variations on this delicious burger, which consists of ground beef and spicy chorizo topped with crunchy fried potatoes, in Cuban-American communities all over Miami.
Issue #122
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
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
03/08/2009
Sage Potato Chips
This whimsical snack is served at New York's Blue Hill at Stone Barns.
Issue #119
09/05/2008
Bubble And Squeak
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
Issue #114
11/06/2007
Classic Latkes
These crispy potato pancakes are equally delectable served with sour cream or applesauce.
Issue #107
01/28/2008
Fish Cakes
Simple and delicious this fish cakes are made from mild tasting cod and mashed potatoes.
Issue #93
03/11/2007
Colcannon Cakes
Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée.
Issue #91
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