Potato

These shingled sheet-pan taters are somewhere between french fries and potato chips (and heaven). Use russets to achieve a remarkably crispy-meets-creamy texture.

This is a quick and easy-to-throw-together, eat-the-rainbow revelation.

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.

A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.

Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans.

Served on a bun or pita, this sweet potato and grilled cheese burger will lighten up your summer barbecue.

Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist.

Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

Hard-boiled eggs, roasted sweet potatoes, and a creamy cashew dressing make this salad recipe a full meal, not a sidekick.

For an easy 15-minute dinner, steam a batch of potatoes in advance. Then, top them with sour cream, avocado, radishes, pickled onions, and other fixings for a quick variation of the taco bar concept.

Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill.

Sweet peas, pea shoots, and lemon zest give this bright, lightly creamy chowder a dose of freshness.