Potatoes are one of the best blank canvases for flavor. Whether you're having a side of fries with a burger, crispy hash browns with eggs or mashed potatoes with your turkey, potatoes are often the perfect sidekick to a great main dish. Unfortunately, potatoes are one of those foods that has to be cooked to transform them from inedible to delicious—but we won't hold it against them. And despite getting a bad rap for being a starchy, high-carbohydrate ingredient, spuds are also high in vitamin B-6, vitamin C and potassium. F&W's guide to potatoes includes common cooking mistakes to avoid, delicious recipes and kitchen techniques that can make dinner prep a breeze.

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Roasted Hot Honey Sweet Potato Salad
Rating: Unrated 1
This sweet potato salad makes a colorful, satisfying side dish. Seasoning the potatoes with smoked paprika creates a sweet and savory balance while the hot honey dressing adds a touch of tangy heat. Homemade pickled red onions, crunchy toasted pecans, and fresh parsley round the dish out. Leftover pickled onions can be used in tacos, sandwiches, or wraps.
Gamja Jorim (Soy Sauce–Lacquered Potatoes)
Rating: Unrated 1
For his gamja jorim recipe, a riff on Korean soy sauce–braised potatoes, 2021 F&W Best New Chef Angel Barreto of Anju in Washington, D.C., simmers tiny peewee potatoes in a sweet-and-savory syrup infused with soy sauce, garlic, and ginger, resulting in potatoes with a creamy, tender interior and a gorgeously lacquered skin. It's important to pay close attention to the glaze while it's reducing: It can go from a lovely, shiny glaze to a very thick and dark syrup fairly quickly. If you'd like, garnish this side dish with a sprinkle of sesame seeds and chopped fresh chives.
Parmesan-Crusted Smashed Potatoes
Rating: Unrated 2
In this smashed potato recipe, new potatoes are boiled until tender, smashed with a measuring cup, then smothered on both sides with a flavorful mixture of roasted garlic, Parmesan, and fragrant rosemary. After roasting, the potatoes emerge from the oven crispy and cheesy—serve them as a side dish, or as an appetizer topped with a little crème fraîche and caviar. Be sure to let them cool 10 minutes before serving, since the coating will crisp as it cools.
Candied Sweet Potatoes
Sweet potatoes are baked in a sweet, buttery sauce with hints of maple syrup and warm autumn spices in this satisfying side. The syrup thickens and becomes sticky as it rests; sprinkling on grated orange zest at the end balances the sweetness of the dish. These candied sweet potatoes are perfect for Thanksgiving, and also pair well with roast pork loin, ham, or chicken. For a more uniform dish, try finding sweet potatoes that are similarly shaped and sized.
Potatoes au Gratin
In this rich, beautiful gratin, potatoes and onions are arranged in concentric circles, coated in a creamy cheese sauce, and topped off with a few more handfuls of shredded cheese. Cheddar and Gruyère work wonderfully here, but feel free to substitute with another one of your favorite melting cheeses, such as Fontina or Havarti. A quick run under the broiler at the end browns the top of the gratin for a little extra flavor and texture.
Crispy Smashed Potatoes with Pickles and Gin-Spiked Sour Cream
Boiled and then smashed and baked on a sheet pan, these extra-crispy potatoes satisfy cookbook author Adeena Sussman's Hanukkah latke cravings with no shredding or frying. Dollops of gin-spiked sour cream; sprinkles of salmon roe, chives, dill, and parsley; and quick-pickled turnip, beet, and cauliflower make these colorful bites a blast to eat.

More Potatoes

Smoky Sweet Potatoes with Chorizo Butter
Smoky and spicy, cured Spanish chorizo infuses melted butter with its rich color and flavor, balancing the natural sweetness of these tender roasted sweet potatoes. Scoring baked sweet potatoes and then broiling them gives them a hint of smoke and lets the chorizo butter soak into every bite.
Gnocchi with Pomodoro Sauce
Rating: Unrated 4
Gnocchi with pomodoro sauce is a simple yet incredibly satisfying combination. In this recipe, which chef Eric Lees used to make at Spiaggia in Chicago, easy-to-make gnocchi made from russet potatoes, Parmigiano-Reggiano, and egg yolks are paired with a buttery tomato sauce laced with fresh basil. Lee uses a potato ricer to make the gnocchi, but if you don't have one, grate the cooled potatoes on the small holes of a box grater for a similar texture. "I absolutely love this dish and could eat it every day," says Rachael Lowe, former beverage director of Spiaggia and a 2016 Food & Wine Sommelier of the Year. To make a dinner of gnocchi with pomodoro sauce really special, suggests Lowe, serve it with a good wine: "I love to drink the Piombaia Brunello di Montalcino 2015 with it; on the palate, the integrated-yet-present acidity balances out the racy tomato sauce, while the slightly grippy tannins cut through the richness of the gnocchi."
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