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magazine cookingclub grilled smashed potatoes
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Recipes
(94)
Easy
Recipes
Crispy, creamy, craggy, and delightfully simple to make.
5.0
(5)
Easy
Recipes
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)
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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Potatoes are boiled, gently flattened, brushed with oil, and grilled. The result? Potatoes that are creamy on the inside and crispy on the outside.
4.7
(4.73)
Recipes
Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.
4.6
(4.64)
Easy
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And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.
5.0
(4.85)
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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Quick
Recipes
The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.
5.0
(5)
Easy
Recipes
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)
1.0
(1)
Easy
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Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.
5.0
(5)
Easy
Recipes
For this smashed potatoes recipe, we like red skin potatoes for their creamy flesh and tender texture.
4.0
(3.78)
Articles
(121)
Cooking
They’re lightly charred on the outside, creamy on the inside.
Ali Francis
Culture
Cooking
Potatoes. They don't get the respect they deserve.
Dawn Perry
techniques
Make the awesomest pan-fried potatoes.
Rick Martinez
Cooking
Spuds mysteriously refuse to soften? The test kitchen is on the case.
Antara Sinha
Cooking
The steak was just a bonus.
Adam Rapoport
Videos
(78)
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Kick off your weekend with our smashed and crispy loaded potatoes recipe!
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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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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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Bon Appétit joins Chef Eli Sussman, executive chef at Gertrude’s in Prospect Heights, Brooklyn, to make their delicious Latkes. Eli breaks down every step of the process, from choosing the right potatoes to mastering moisture removal, adding the perfect binders, and frying to golden-brown perfection. Perfect for Hanukkah or any time you’re craving crispy potato pancakes, these latkes bring restaurant technique to a classic holiday staple.
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Everyone needs their go-to roasted potato recipe and this one should be yours.
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Michelin Star Chef Jean-Georges Vongerichten joins Bon Appétit to make creamy mashed potatoes for Thanksgiving from his NYC restaurant, Four Twenty Five. Discover his restaurant-quality techniques you can emulate at home, using nothing but potatoes, cultured butter, and a pressure cooker to lock in flavor.