Potato Recipes



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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Coal-Roasted Sweet Potatoes

Maximize the life cycle of a fire by cooking hardy vegetables like sweet potatoes directly in the coals. Buried in embers, sweet potatoes become meltingly tender and perfumed with smoky flavor. When they're done, brush away the ashes and any burned skin, leaving charred bits for textural and visual contrast. Crack open the skins, and the smoky flesh becomes the perfect canvas for spicy or sweet seasoned butters, a dollop of sour cream or crème fraîche, or a drizzle of maple syrup.

Crispy Skillet Latke with Kale

For Ashkenazi Jews (those hailing from Central and Eastern Europe), latkes are the heart and soul of Hanukkah. Instead of frying batches of traditional pancakes, here the whole lot of shredded potato batter is pressed into a sizzling frying pan and finished in the oven. The oversized pancake emerges golden with a tender center and crackly shoestring curls around the perimeter. To amp this dish up for brunch, serve it topped with lox.

Smashed Sage-Butter Potatoes

Smashing steamed potatoes creates craggy edges that soak up plenty of the aromatic sage-infused browned butter. Pick out similar-sized potatoes to ensure even cooking. Brian Marcy served this easy fall side dish at a harvest feast at Big Table Farm, a winery in Gaston, Oregon.

The World's Best Spud Recipes Come from This Potato Paradise

On Canada’s Prince Edward Island, everyone is crazy for the sweet, satisfying potatoes that go so well with summer seafood.
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Master Latkes

For a more traditional latke, grate the potatoes and onions by hand; they’ll release more moisture before frying and be slightly denser. Using a food processor will result in a thicker cut and a more hash brown–style fritter.

Beef Tallow Potatoes with Spicy Paprika

Chef Norberto Piattoni of Brooklyn’s Mettā knows the way to our hearts, and it involves cooking potatoes in beef fat (and French fry connoisseurs swear by its superior flavor). A blend of paprika, chili powder, and vinegar coats every crackly crevice of the fingerling potatoes here. You can ask your butcher for the beef fat trimmings of prime cuts like ribs and brisket. Slideshow: More Potato Recipes