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"Crispy

Crispy Smashed Za’atar Potatoes

Boiled buttery Yukon gold potatoes are smashed and roasted crisp in this side dish. A finishing sprinkle of za’atar, a heady Middle Eastern mix of spices, seeds, and herbs, brings these potatoes to the next level. Get the recipe for Crispy Smashed Za’atar Potatoes »
"David

David Kinch’s Tater Tots

Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot. Get the recipe for David Kinch’s Tater Tots »
"Fried

Israeli Fried Potatoes with Kashkaval Cheese

Piquant kashkaval, a Balkan cows’ or sheep’s milk cheese, and mildly spicy shifa peppers add sharpness to these fried potatoes. Get the recipe for Israeli Fried Potatoes with Kashkaval Cheese »
"Pesto

Pesto Potato Salad

Serve this simple and bright potato salad warm or cold alongside grilled or roasted meats and seafood. Get the recipe for Pesto Potato Salad »
"Potatoes

Potatoes with Chestnuts and Clams

These stuffed potatoes, which tenderize first in foil packets then crisp up in cast iron atop the coals (or in the oven), are packed with a mix of roasted chestnuts, bacon, and juicy whole clams. “Clams and potatoes are a match made in heaven,” says Joe Beef’s Dave McMillan of the unusual, yet welcome addition of seafood to potatoes. “Just think about clam chowder.” Get the recipe for Potatoes with Chestnuts and Clams »
"Vinegar-Marinated

Vinegar-Marinated Potatoes with Olives and Capers

Vinegar-Marinated Potatoes with Olives and Capers
"Grated

Grated Potato and Cheese Omelette

Grated Potato and Cheese Omelette
"Tacos

Tacos de Papa Hwy 99 (Potato Tacos)

Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, CA, this versio is stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great on meat or fish, or spooned over eggs. Get the recipe for Tacos de Papa Hwy 99 (Potato Tacos) »
"Classic
Learn how to make our classic latkes. Author Joan Nathan, from whom this recipe is adapted, likes hers with applesauce; we find them equally delectable with sour cream. Alternating between onion and potatoes when grating keeps the potatoes from darkening. Get the recipe for Classic Latkes
"Ignacio

Ignacio Mattos’ Potato Salad

Boiling potatoes whole and unpeeled means they don’t absorb too much water as they cook. Mixing them with an egg yolk and olive oil yields a rich dressing without the heavy creaminess of mayonnaise. Get the recipe for Ignacio Mattos’ Potato Salad »
"Hashbrowns"

Hashbrowns

Fluffy inside and golden outside, these pan-fried potatoes are a signature of the Omaha restaurant Piccolo Pete’s.
"Padang-Style

Padang-Style Mashed Potato Fritters (Perkedel Kenteng)

To make these crisp-crusted fritters, mashed potatoes blended with pan-fried shallots and freshly grated nutmeg are dipped in beaten egg and fried. Get the recipe for Padang-Style Mashed Potato Fritters (Perkedel Kenteng) »
"Old-Fashioned

Old-Fashioned Scalloped Potatoes

Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »
"Potato

Potato Pancakes (Kartoffelpuffer)

Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs. Get the recipe for Potato Pancakes »

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