Yukon Gold Potato

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.

Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.

This chicken-meets-bacon-meets-sausage-meets-sauerkraut showstopper takes only 25 minutes in the oven.

This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.

This is a great roast to knock out in the morning.

We would eat pretty much anything topped with mashed potatoes.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

The game-changer in this mashed potatoes recipe is the schmaltz, which lends chicken-infused richness to the world’s greatest side dish. If you can’t find it, substitute duck fat, rendered bacon fat, or just good ol' butter.

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

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.

Why choose between boiled or fried? The key to these pierogies is doing both. 

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

The classic Pecorino and black pepper combination is delicious on way more than pasta. Try it on veg and rice, too.