Baking potatoes on a bed of salt gives their flesh a drier, fluffier texture (and of course seasons them beautifully). Tossing them with some lemon and herbs after cooking really…
You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in…
This autumnal salad is a kaleidoscope of shapes and colors.
Roasted sweet potatoes have a lush, tender texture and concentrated flavor. When paired with maple syrup and apples, they make a deliciously sweet side that works with anything from pan-seared…
The little bit of horseradish brightens up this earthy mash, which makes a great side dish for a pork roast or chops. The best way to peel celeriac is with…
Rich with cream and butter, and aromatic with herbs and garlic, this gratin uses a French way of cooking potatoes that transforms the everyday tuber into an indulgent treat. It’s…
With deeply developed flavors and aromas that satisfy and entice, this cassoulet has everything you would expect from this homey French classic, except all the meat.
For the fluffiest result, use a ricer, though these rich potatoes are still delicious made with a hand masher. The crème fraîche adds a nice tang, making a tasty side…
Yellow-fleshed potatoes have a rich, almost buttery taste. If you like a slightly tangy edge to your mash, substitute buttermilk for the milk. You can also embellish these by adding…
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