Russet Potato

When the gang is coming over for poker night, don't order pizza and subs—this is what you should make. Flatiron steak is meaty, tender, and deeply satisfying. Crisped spuds soak up the meat's creamy, woodsy sauce, and we love the simplicity of making a single large hash brown that can be cut into multiple wedges.

This vegetarian curry is delicious served with some basmati rice alongside.

With an earthy flavor punctuated by hints of orange and a smooth, velvety texture, this soup is perfect as a simple weeknight supper or as a starter for an elegant party.

Homemade croutons add crunch to this smoky, spicy soup.

In this decadent side, rosemary-Roquefort mashed potatoes are scooped back into the potato skins, topped with Gruyère cheese, and baked. Serve with steak or chicken, or make a meal of one all on its own.

Baking the potatoes and carrots before mashing them gives this side a rich, complex flavor. pieces

Tossing the potatoes in a vinegar-mustard mixture before roasting gives them a flavorful crust.

Capers, a common ingredient in traditional Sicilian cooking, give this gratin a tangy, briny flavor. Serve alongside whole roasted fish, roast pork, or sautéed chicken breasts.

This potato soup recipe was brought over from Poland by test kitchen director Ruth Cousineau's grandmother.

Jerusalem artichokes (also known as sunchokes) are neither artichokes nor from Jerusalem, but rather the tuber of a variety of sunflower native to America. The knobby, gnarly vegetable is often overlooked, but its sweet, nutty flavor makes it worth seeking out.

Like many an accomplished hostess in the South, Miss Lewis was a dab hand at making yeast rolls and always generously anointed them with butter before putting them in the oven. Dinner rolls should be brought to the table hot, so if you make them early in the day, you will want to reheat them gently. (Leftovers are great for breakfast the next morning, split, buttered, and served with homemade strawberry or fig preserves.) Mashed potato is a traditional addition to a yeast dough like this one; it helps the rising and also contributes to its tenderness. These rolls have outstanding flavor and are so light and fluffy they almost levitate.

Thick-cut oven fries are delicious—and so easy, especially if you don't have time to make the deep-fried version. Use russet or purple potatoes, or a mixture of both.

It's no secret that kids go crazy for crisp, fried potatoes. Serve them these classic latkes and you'll be giving them exactly what they want.

Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.

A diced confetti-style hash is a great way to use leftover meat and vegetables.

This new way with latkes is a delicious main course for brunch, too.

Serve as a side dish or as an appetizer.

An immersion blender makes the prep time even shorter.

Over-the-top delicious.