Fingerling Potato

With garlic, feta, and any herbs you’ve got, this dinner is like a ray of sunshine.

A creamy potato soup without the puréeing, plus a crunchy, fresh topping you'll want to scatter on everything.

Don’t sleep on preserved lemons, the perfect briny counterpart to these fluffy-crispy buttered potatoes.

Potatoes covered in cheese is never a bad thing.

Hot and complex Ethiopian berbere adds a spicy kick to your average roast chicken; roasting root vegetables under the chicken turns this into a one-pan meal.

This one-pan chicken dinner gets two times the flavor from using both the peppers and the pickling liquid in a jar of peperoncini.

This recipe is based on a traditional dish of the Ohlone tribe indigenous to California’s East Bay.

Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

The secret ingredient for succulent chicken thighs? Humble mayonnaise, which encourages browning.

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.

Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

If you’re camping, make this your night one dinner, when the fish is freshest.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.

Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

Tailor this blue plate special to your taste—you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it’s great for brunch (chase it with a nap), we’d also love to eat this for breakfast or dinner.