If Plato had imagined hash browns, they’d have been rösti: fresh potatoes coarsely grated, pressed, and fried. In the dish’s native Switzerland, recipes include bacon, rosemary, caraway seeds, eggs, pasta, cheese, even coffee. These variations can be delicious, but we found the definitive version in Bern, at Restaurant Della Casa—golden, impeccable, ideal. Get the recipe for Swiss Hash Browns (Rösti) »
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner, N.Y., 1960). See the recipe for Sweet Potato Tipsy »
Celery root (along with a bit of grated grana padano cheese) adds a deep, earthy backbone to this potato recipe. It’s a tweak even a diehard traditionalist can love. Get the recipe for Whipped Potatoes with Celery Root »
Crustless Potato and Green Bean Tart (Polpettone di Patate e Fagiolini)
Polpetta is Italian for croquette; a polpettone is a big croquette–but in this case it is baked, not fried. This dish, which can be made from any number or combination of vegetables, is a classic example of Genoese home cooking. See the recipe for Crustless Potato and Bean Tart »
Seniard Creek cook Clarence Bratton’s method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Baked Sweet Potatoes with Brown Sugar and Black Pepper
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice’s latent sweetness. On a rich and earthy baked potato, the combination is a natural. See the recipe for Baked Sweet Potatoes with Brown Sugar and Black Pepper »
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. Get the recipe for Colcannon »
Twice-Baked Potatoes The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. See the recipe for Twice-Baked Potatoes »Todd Coleman
Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child’s Mastering the Art of French Cooking: Volume 1 (Alfred A. Knopf, 1961). The cloves are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that’s stirred into mashed potatoes with cream and parsley. Get the recipe for Julia Child’s Garlic Mashed Potatoes »
