Yukon Gold Potato

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

If you think mackerel is too fishy, this is the recipe that will change your mind. And if nothing else, you'll love the crispy potatoes.

Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? Form leftover potatoes into cakes and fry them up—in butter, of course.

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.

Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party.

This crispy potato cake is a decadent side that goes with almost everything—especially breakfast.

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Jarred kimchi delivers flavor and color in this roast chicken dish. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.

Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted.

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

When cooked just right, the potatoes will be tender but should still hold their shape.