Potato
Why Home Fries Will Always Win Over Hash Browns
In this breakfast battle, Epicurious editors Matt Duckor and Adina Steiman debate which classic potato dish rules the morning. Here, Adina talks home fries.
Why Hash Browns Will Always Win Over Home Fries
In this breakfast battle, Epicurious editors Matt Duckor and Adina Steiman debate which classic potato dish rules the morning. Here, Matt talks hash browns.
Root Vegetable Tarte Tatin
This tarte tatin uses a colorful combination of Yukon gold potatoes, sweet potatoes, carrots, and parsnips. Fresh rosemary and sage add extra autumnal flair. Who needs flowers when you’ve got this holiday centerpiece?
The 10 Commandments of Perfect Mashed Potatoes
Let's be honest: Mashed potatoes can be watery, not fluffy enough, too dry, not seasoned properly, or just plain blah. Master the rules of perfect mashed potatoes now, and you'll ensure that they're at their buttery, fluffy best on your Thanksgiving table.
Beef Wellington with Roasted Potatoes and Wilted Greens
When blogger Adam Goldberg wanted to learn to make beef wellington at home, he turned to chef and cookbook author Tyler Florence's recipe for a guide to making this classic centerpiece dish stunner.
Bloody Marys Are the Best Ever
Adina Steiman thinks Bloody Marys are gross. Matt Duckor doesn't. Here, Matt makes his case.
No, You Don't Need to Eat Mashed Potatoes at Thanksgiving
They're too carby, too time intensive—and too good to be buried under gravy.
Yes, You Do Need to Eat Mashed Potatoes at Thanksgiving
Some dishes are negotiable (looking at you, pecan pie); this isn't one of them.
Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach
Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes.
Seared Sweet Potatoes with Sausage and Radicchio
These days, it goes without saying that if you're a vegetarian, you can simply leave out the sausage.
Spanish Tortilla Bites with Winter Greens and Garlic
The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.
Root Vegetable and Farmers Cheese Galette
This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.
Our Favorite Latkes
We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.
Potato Gratin with Goat Cheese
Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.
Lefse
Like a potato-y flatbread and great topped with cured fish.