Potatoes are one of those ingredients that never go out of style and they’re affordable, filling, and incredibly versatile.

Julia Child's shredded potato gratin blends the best of rösti and potatoes au gratin. A simple sauce of cream, eggs, cheese, ...

Fey uses russet potatoes cut into large chunks or thick, fry-like pieces, prioritizing texture over precision. The potatoes ...

The secret to these potatoes is to cut them into pieces and parboil them for 10 minutes with a touch of baking soda and salt ...

Unlike easy-to-crisp french fries, when it comes to oven-roasted potatoes, the ideal texture is often elusive. The exterior of roasted spuds typically leans more chewy-crisp and the flesh is more ...

Paired with spicy salsa brava and garlicky allioli, patatas bravas traditionally are served in tapas bars throughout Spain. The salsa brava is made with pimenton, a smoked Spanish paprika sold as ...

A simple trick yields crisp outsides and fluffy insides, ready to be topped in three smart, exciting ways from Eric Kim. By Eric Kim Turns out, the baked potato has always been big and great. In 1909, ...

Who knew it was this easy?

Preheat oven to 350 degrees. Spray bottom of pyrex dish. Cut potato patties in half. Open and unroll the crescent rolls. Separate the triangles. Place each patty on the wide side of each triangle. As ...