Potatoes

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

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.

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.

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.

This lemon-scented herb salt makes a great seasoning for everything from roasted whitefish to grilled chicken and pork to steamed vegetables—and of course, any kind of potato. Grinding the sage, rosemary and thyme into the salt, rather than just stirring it in, helps intensify and meld the flavors.

It looks, smells, and tastes like pizza, with one delicious difference: The crust is made of mashed potatoes. You'll have to use a fork to eat this pie, since the slices aren't sturdy enough to hold in your hand.

These enticing Chilean potato puffs, known as papas duquesas, are a cross between mashed potatoes and french fries. Valeria Huneeus' granddaughters love picking up the little puffs with their hands and popping them into their mouths.

Rich Torrisi and Mario Carbone put a clever twist on their gnocchi recipe by using deli pastrami in the sauce. Feel free to use it on any kind of pasta.

Sage lovers will adore this recipe, which is superb for breakfast or brunch, especially with a side of eggs.

This tasty side dish comes together in less than 30 minutes, making it perfect for a weeknight dinner. 

These just might be the world's best and most indulgent baked potatoes. First they're stuffed with sour cream and Parmigiano-Reggiano, then they're topped with tangy gravy, melted mozzarella, bits of crisp bacon and, finally, fried potato skins.

Pickled onions and cucumber relish add a tangy kick to Emilee Gettle's blue-and-gold potato salad. Because she and Jere Gettle don't eat eggs, they opt for vegan mayonnaise.

Made with starchy baking potatoes—flavored with garlic, fresh herbs and Pecorino Romano cheese—and tossed with just a little extra-virgin olive oil, these fries emerge from the oven crisp and delicious.

A simple mix of vegetable stock and olive oil replaces the usual milk and butter in this lightened up mashed potato casserole. A little cooked spinach adds even more goodness.

These supercrunchy potato chips get a flavor boost from a sprinkle of homemade nori salt.

Inspired by a potato gratin at Restaurant Daniel in New York City, this creamy—but creamless—recipe gets great flavor from thyme and rosemary.

This chunky mashed-potato dish is packed with tangy mustard, fresh herbs and thick-cut bacon.

Always a brunch favorite, hash is a hearty dinner option as well. You might top each serving with a fried egg. The yolk makes a silky sauce for every bite it touches.

Baby potatoes have a naturally sweet flavor and creamy texture that's delicious in this classic recipe.

Some of the best appetizers for Passover are also easy to make. Try these recipes for your starter course.

Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner. Add a salad and you're all set. Though we like them warm, frittatas are traditionally served at room temperature.

Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Sanford D'Amato recommends the Stella brand.

Influenced by his Turkish-American wife, Meltem, Scott Conant spices up his silky potato soup with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead.

These quick-roasted fingerling potatoes couldn't be simpler to make, and they get a hit of spice from fresh sliced jalapeños.

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.

As the recipe title suggests, these crispy potatoes flavored with mixed toasted spices are from a recipe by Rajat Parr's grandmother, Nirmal.

"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.

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.

Tim Love cooks these potatoes on a cast-iron griddle (also called a plancha), set right on a hot grill. His version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.

Julia Child loved this simple side dish, especially with roast chicken or Cornish hen.

Instead of using butter, chef José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: "Add the olive oil slowly to the potatoes because if you dump it in all at once, you'll get streaks of oil."

American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares a traditional recipe with three tasty variations: Carrot-Potato Gnocchi, Roasted Garlic-Potato Gnocchi and Rye-Potato Gnocchi.

Grace Parisi likes using a mix of shiitake, oyster, chanterelle and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.

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.

This dish makes a great Thanksgiving side. Try substituting sweet potatoes for the russets for another variation.

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.

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.

With just seven ingredients, these supercrispy potato latkes couldn't be easier to make.

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.