These crispy fried potatoes are a staple at Spanish tapas bars. They’re supremely delicious topped with a sweet homemade “ketchup” made from fresh tomatoes and a hit of hot sauce.
Crispy Potato Tarte Flambée
This variation on the classic Alsatian flatbread includes the traditional toppings of crème fraîche, bacon and onion, but Food & Wine’s Laura Rege also includes slices of crisp potato and a vibrant drizzle of malt vinear at the end.
Overstuffed Twice-Baked Potatoes
These twice-baked potatoes are so large and filling that some of Emeril Lagasse's customers order them as an entrée. The reason Lagasse calls them overstuffed is that he adds an extra baked potato to the stuffing mixture, but if these seem too large for you, then bake and mash only four (instead of the five used here), or use smaller potatoes.
Lemony Salt-Roasted Fingerling Potatoes
Potato Pie with Tomato and Fontina
Crispy, Creamy Potato Puffs
Potato Gnocchi with Pastrami Ragù
Boiled Potatoes with Sage Butter
Yukon Golds with Shallot Butter
Poutine-Style Twice-Baked Potatoes
Two-Tone Potato Salad
Oven Fries with Herbs and Pecorino
Healthy Potato and Spinach Casserole
Potato Chips With Nori Salt
These supercrunchy potato chips get a flavor boost from a sprinkle of homemade nori salt.
Healthy Potato Gratin with Herbs
Mashed Potatoes with Bacon and Mustard
Potato, Mushroom, and Chicken Hash
Classic Potato Salad
Some of the best appetizers for Passover are also easy to make. Try these recipes for your starter course.
Potato, Salami, and Cheese Frittata
Asiago and Sage Scalloped Potatoes
Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Sanford D'Amato recommends the Stella brand.
Potato Soup with Spicy Shrimp
Sausage-Stuffed Potato Galette
Any sage-spiked pork sausage can be used as the filling for this luscious potato cake (if the sausages come in casings, remove the meat and discard the casings). Don't be alarmed that the sausage isn't browned before it's layered with the potato—as the galette bakes, the sausage cooks through.
Grandma's Crushed Potatoes
As the recipe title suggests, these crispy potatoes flavored with mixed toasted spices are from a recipe by Rajat Parr's grandmother, Nirmal.
Herbed Potato Soufflé
"Most people are afraid of soufflés because they think soufflés are so delicate," says Mike Davis. The starchy potatoes here, however, prevent this fluffy soufflé from falling. If you plan to serve this recipe with the Syrah-Braised Lamb Shoulder, prepare it through Step 2 while the lamb cooks, then bake it as soon as the lamb comes out of the oven.
Spiced Potatoes (Aloo Bhaji)
Art dealer Surajit Bomti Iyengar serves these tender potato sticks for brunch at his Calcutta apartment. The recipe is from his designer friend Devika Datt Duncan. The potatoes are cooked with panch phoron, or Bengali five-spice powder—a mix that includes fennel, cumin and mustard seeds—then tossed with turmeric.
Fingerling Potatoes with Pumpkin Seed Romesco
Mashed Potatoes with Manchego and Olive Oil
Potato Gnocchi with Butter and Cheese
Baked Potatoes with Wild Mushroom Ragù
Yukon Gold Potato, Leek and Fromage Blanc Frittata
Dede Sampson prepared this frittata for the Oliveto staff when she applied for a pastry position at the restaurant. This recipe gets its extra-creamy texture from fromage blanc, an extremely soft cow's-milk cheese with a sour cream-like tang. Sampson buys hers from San Francisco's Cowgirl Creamery.
Mashed Potato Casserole with Gruyère
Rösti potatoes are Swiss-style shredded potatoes shaped into cakes. Francis Mallmann's directions for making them are very precise: Once the cakes touch the hot griddle, cook them very slowly and don't touch—except to flip them over—until they're done. That's the only way to get a sensational crust.
Cream of Leek and Potato Soup
This silky-smooth pureed soup may sound like an Escoffier classic, but its taste is purely Tuscan. Chef Lauren Kiino, a firm believer in whole-vegetable cooking, uses more of the leek greens than any French chef would tolerate, for tons of gentle leek flavor. Kiino also stirs in a little crème fraîche. "But the Italian spirit is still the same," she says.
Kate's Supercrispy Potato Latkes
With just seven ingredients, these supercrispy potato latkes couldn't be easier to make.
Corvino House Fries
Chef Michael Corvino of Kansas City, Missouri, shares his meticulous eight-step method for better-than-ever french fries. His obsession pays off: These are the best fries we’ve ever tasted.
Home cook Nadine Levy Redzepi serves these classic sticky-sweet caramelized potatoes as part of a meal that includes roast goose, pork belly and red cabbage. A good hit of crunchy salt is delicious here