Russet Potato

No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

“Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie,” says chef Tiffany-Anne Parkes.

If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments. This take, which Priya Krishna learned from her aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes.

One bite of these deliciously crispy fish and potato cakes and you’ll never look at crab cakes quite the same way again.

Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.

These are impossibly fluffy on the inside and shatteringly crispy on the outside.

Make this crispy potato hash on a weekend you want to host brunch, but also sleep in.

This classic (and familiar) potato-and-cauliflower dish is a great make-ahead party dish.

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.

Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.

Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.

It’s not about the potatoes—it’s what you do to the potatoes. In this recipe, precook them until they’re tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them become their best selves.

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. 

This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.