Russet Potato

Homemade potato starch noodles, stir-fried with potato slivers and greens, for an extra comforting dinner.

The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling. 

Free your merguez from its casings and have yourself a meal in no time. Runny yolks from crispy-edged fried eggs provide a saucy balance.

This iconic Mumbai dish is joyously messy, vibrantly spiced, all too easy—and did we mention remarkably cheap?

Like your beloved bag of sour cream and onion chips, but make it mashed potatoes.

A deeply comforting soup featuring the humble potato, made complete with a zippy pickled pepper garnish.

Skip the turkey and slather Cornish game hens with a fiery, tangy chile marinade inspired by Goan recheado masala.

This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.

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

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

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

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

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

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

No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.

Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.