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cooking.nytimes.com
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled A gratin dish is not necessary; try using a cast-iron skillet (For everything you need to know to make perfect potatoes, visit our potato guide.)
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This fast and easy take on the loaded twice-baked potato pairs well with a juicy, fruit-forward red wine blend.
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Get Smoky Two-Potato Salad Recipe from Food Network
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A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff.
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This is a delicious side dish with cheese, potatoes, and Ranch dressing! It is a great complement to a barbeque or any potluck meal.
cooking.nytimes.com
This recipe is for a classic, unadorned latke; the kind your Bubbe used to make No kohlrabi or cumin here Serve them hot and make more than you think you need
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Mashed potato pizza is a pizza using mashed potatoes instead of sauce. I modeled it after a pizza I had at Willoughby Brewing Company, if you like this one, try the original! You can use any toppings you like on your baked potatoes, this is how I like it. Bon Appetite!
cooking.nytimes.com
I know the potato salad I suggest is in culinary terms very un-American I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise.
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Get Gina's Sweet Potato Salad Recipe from Food Network
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Jessamyn Waldman makes her excellent focaccia rolls from a dough she learned while baking at New York City's Restaurant Daniel. When she sells the rolls at farmers' markets, she varies the toppings by season.
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Get Sweet Potato Pecan Salad Recipe from Food Network
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Onion and vinegar deliver sweetness and tang to the smoky bacon dressing in Chef John's German potato salad made with subtly smoky grilled potatoes.