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magazine rosti style potato latkes
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(127)
Recipes
These two skillet-size latkes are a faster, smoother road to party time. Serve right away or make in advance and let the guests slice their own pieces.
Cooking
Crispy. Golden. Fluffy. Bubbe would approve.
5.0
(5)
Recipes
Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.
5.0
(5)
Easy
Recipes
This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.
4.0
(3.79)
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)
Recipes
Generous swooshes of homemade onion dip provide a soft landing for tiny, crispy Hasselback potatoes.
5.0
(5)
Easy
Recipes
Crisp on the outside, pillowy on the inside, and up for dancing with any savory flavor in your fridge or pantry.
3.7
(3.74)
Quick
Recipes
Dust potato wedges with a robust trio of spices before roasting for a punch of flavor.
4.0
(4.12)
Easy
Recipes
Crispy, creamy, craggy, and delightfully simple to make.
5.0
(5)
Vegan
Recipes
With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes might not be what you’re used to—and that’s a good thing.
3.3
(3.33)
Easy
Recipes
Meet your new favorite breakfast potatoes. Big, bold wedges mean less work, faster prep, and maximum crispiness, while Old Bay brings easy, unapologetic flavor.
5.0
(5)
Articles
(82)
Cooking
The large-format, no-fry potato fritter beats latkes in every way, shape, and form.
Sarah Jampel
Cooking
An ode to an underrated bonafide spring ingredient.
Carla Lalli Music
Cooking
This recipe changes my relationship to the latke. It is easy, substantial, and practically foolproof, with a deep, gratifying potato flavor that puts most other homemade latkes to shame.
Chris Hall
Cooking
Come on, we've all wondered it!
Amiel Stanek
Cooking
That milky potato starch at the bottom is the most important ingredient.
Nina Moskowitz
Culture
The traditional potato pancake gets a little more interesting this year.
Danielle Walsh
Videos
(95)
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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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Latkes for the holidays
Get our recipe: Classic Potato Latkes
Get our recipe: Classic Potato Latkes
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Kick off your weekend with our smashed and crispy loaded potatoes recipe!
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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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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.