Potato

All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

Thin rounds baked until tender and crispy-edged in a warming five-spice brown butter sauce might just be our new favorite way to serve sweet potatoes.

Mellow roasted garlic and sweet-salty miso paste bring big flavor to this buttery, easy-to-love mash.

This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it’s absolutely worth it.

When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.

These potato wedges are spiced and air-fried to perfection before you dip them into a tangy yogurt sauce.

Grab some naan and cozy up to a bowl of this hearty and warming coconut curry chicken with vegetables.

These deliciously savory crispy fried samosas from Amma restaurant in New York feature a spiced potato filling packed with bright, lemony flavor.

Try eating just one of these picarones, doughnut-like Peruvian confections that are drenched in a fig-flavored syrup.

Hot and complex Ethiopian berbere adds a spicy kick to your average roast chicken; roasting root vegetables under the chicken turns this into a one-pan meal.

A great appetizer or an indulgent snack, these crispy little fritters are best eaten right away.

You know it’s fall when all you want to cook is a stick-to-your-ribs braise. Might we suggest these fork-tender short ribs with jammy spiced onions and fresh curry leaves?

This one-pan chicken dinner gets two times the flavor from using both the peppers and the pickling liquid in a jar of peperoncini.

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Crisp on the outside, pillowy on the inside, and up for dancing with any savory flavor in your fridge or pantry. 

Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.