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magazine grilled smashed yukon gold potatoes with schmaltz
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1.0
(1)
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A game-changing recipe that relies on the oft-discarded potato peels (!) to bring texture and flavor to a classic dish.
4.7
(4.67)
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The fluffiest, silkiest mashed potatoes you’ll ever taste
4.6
(4.61)
Quick
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Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
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Crispy. Creamy. Salty. And all the other things roasted potatoes were born to be.
5.0
(4.92)
5.0
(5)
Easy
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Crispy, creamy, craggy, and delightfully simple to make.
5.0
(5)
Easy
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For this smashed potatoes recipe, we like red skin potatoes for their creamy flesh and tender texture.
4.0
(3.78)
Quick
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You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.
3.0
(2.8)
Easy
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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.
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This easy-to-make potato salad gets its zing from sweet relish and plenty of mustard and a dressing reminiscent of deviled eggs.
5.0
(4.75)
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Caviar sounds fancy, but it can also be a handy pantry ingredient in the form of cured salmon roe. You can start by topping smashed potatoes as shown here.
5.0
(5)
Quick
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Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.
5.0
(4.75)
Easy
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Easy
Easy
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Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.
5.0
(4.91)
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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.
4.7
(4.67)