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Join Zaynab Issa in the Bon Appétit Test Kitchen as she makes her recipe for creamy yukon gold mashed potatoes, topped with crispy potato skins.
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes
Get the recipe: Creamy Yukon Golds With Crispy Potato Skins
Read More: The Best Potatoes for Mashed Potatoes
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Kick off your weekend with our smashed and crispy loaded potatoes recipe!
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Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.
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Everyone needs their go-to roasted potato recipe and this one should be yours.
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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We’re fans of simple baked sweet potatoes in a multitude of dishes. These get the “loaded potato” treatment with roasted chickpeas, broccoli, and crumbled feta finished with a drizzle of tangy yogurt sauce made with the signature flavor of Cholula® Original Hot Sauce for just enough heat.
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Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
Get the recipe: Potatoes au Gratin
Get the recipe: Potatoes au Gratin
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Join Priya Krishna in the Bon Appétit Test Kitchen as she makes potato pepper sabzi. The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice.
Check out the recipe here: https://bonappetit.com/recipe/red-pepper-potato-and-peanut-sabzi
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Potatoes are good. Skillet-fried potatoes with garlic and herbs are out of this world. Here's how to make 'em.
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Trying the local cuisine is a must abroad, but lighting your taste buds on fire might not be your idea of a good time. That’s where we come in. This episode of Good As Gold will help you conquer the world’s spiciest food with a couple of unexpected solutions. Just take it from our hosts Claire Marshall (ohhaiclaire) and Peter Bragiel (pdrop).
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We're ready to declare these the fluffiest, creamiest, and easiest mashed potatoes ever. Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.
Get the recipe: Ultra-Creamy Mashed Potatoes
Read more: The Best Potatoes for Mashed Potatoes
Get the recipe: Ultra-Creamy Mashed Potatoes
Read more: The Best Potatoes for Mashed Potatoes
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One dish. Two days. We challenged super taster Chris Morocco to blindly taste a dish made by Carla and then reverse engineer it as closely to the original as he can. The challenge this episode: Gordon Ramsay's Beef Wellington.
P.S. We really just wanted to see Chris wear that sloth blindfold. Very worth it.
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Join Chris Morocco in his home kitchen as he makes potato rosti. Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
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Achieve salty-sweet nirvana with these chocolate-covered potato chips.
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Contributing Editor Alison Roman knows how to make a side dish that keeps up with the rest of the spread. In this episode of Effortless Entertaining she throws together a healthy snack of pole beans topped off with garlicky crushed walnuts. This dish is quick to make, and will set your guests up for the main course.
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We love potatoes any way you cook ‘em, but one of our very favorite ways to eat them is smashed and fried in a skillet.
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Make this simple and super-satisfying soup your go-to weeknight meal.
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he prepares turmeric salmon with coconut. The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.
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The secret ingredient? Barbecue baked beans.
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One dish. Two days. We challenged super taster Chris Morocco to blindly taste a dish made by Andy and then reverse engineer it as closely to the original as he can. The challenge this episode: Jamie Oliver's Insanity Burger.
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Looking for that side you eat with your eyes, mouth, and tastebuds? Look no further than this hasselback butternut squash. Tales will be told of this Thanksgiving for years to come!
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Kick off the holiday season with our amazingly healthy vegan butternut squash and coconut soup.
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Mashed Potatoes the Basically way.