Our most delicious Thanksgiving sides, including sweet potato casserole and goat cheese mashed potatoes.
Swiss Hash Browns (Rösti)
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) »
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.
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