Potato

Roasted sweet potatoes become a creamy, luscious dip when whipped with blue cheese and cream. Serve with crispy chips alongside for a crowd-pleasing starter.

A 5-ingredient batter that fries up light, airy, and potato-chip crisp. Your new go-to for everything from calamari to onion rings to kale chips.

Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.

This battered and deep-fried potato patty on a bun is the carb-on-carb-on-carb snack of our dreams.

Vegan or not, these creamy, potato-based hors d’oeuvres will have you coming back for more.

Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

Potatoes covered in cheese is never a bad thing.

Don’t sleep on preserved lemons, the perfect briny counterpart to these fluffy-crispy buttered potatoes.

This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.

Level up roasted root vegetables with a zippy fresh tomatillo salsa.

Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.

Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda’s modern take on chicken afritada.

When sweet potato pie sheds its crust and takes a trip to the tropics, you end up with this delightfully spiced sweet potato pone. 

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.

And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

These Persian potato fritters are miraculously crispy on the outside, fluffy on the inside, and taste best dipped in a quick ‘n’ zesty yogurt. 

These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.

Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.