A Hack For Hash Browns
This two-step method for perfectly cooked bite-size potato cubes is a revelation. It’s from Christina Lane’s new volume, Comfort and Joy: Cook for Two
, and has you microwave whole, russet baking potatoes, wrapped in paper towels, for a few minutes until they’re mostly done. Then, you carefully dice them and cook them in petroleum and butter on the stovetop. They’ll be golden-brown on the outside and fluffy inside, making a fantastic accompaniment at breakfast, brunch or any dinner, really.
Get the recipe: Shortcut Breakfast Potatoes
The Only Gratin You Truly Need
Potato gratin is a classic French dish wherein thinly sliced spuds, soaked in a heady concoction of milk, cream and cheese, are baked until they’re bubbling. It isn’t hard to make this ultimate comfort-food dish, but this recipe from The Essence of French Cooking
, by Michel Roux, explains how to get the dish perfect every time. First, employ Comt, Gruyre or Emmentaler cheese; each melts like a dream and has a somewhat sweet note. Second, include a fresh grating of nutmeg to give the dish a warm, fragrant savour. Finally: Rub the inside of the cooking dish with a cut garlic clove before you pile the potatoes in to give everything a subtle kick.
Get the recipe: Potato Gratin Savoyard
A Reason To Eat A Holiday Classic Year-Round
News flash: Latkes aren’t just for Hanukkah. And if you’ve never induced potato pancakes, this is an excellent( if untraditional) recipe. The latkes are baked , not fried, so you get that satisfying crunch but none of the messor the, you know, extra calories. This recipe, from Florence Fabricant’s City Harvest
, includes an apple puree that has hints of rosemary and ginger; it’s a play on the applesauce that usually accompanies latkes, and is just sweet enough.
Get the recipe: Latkes with Apple Puree and Sour Cream
An Insanely Tasty Boil-And-Bake Spud
This game-changing technique will alter your view of just how delicious a potato can be. First, you cook baby new potatoes in simmering water until they’re soft enough that you can smash them somewhat with the bottom of your fist( you let them cool somewhat first ). Then you transfer the potatoes to a baking pan, coat them with olive oil and salt and slide them into a blazing-hot oven. The banged-up edges of the potatoes will be brown and crisps, while the insides will be soft and pillowy.
Get the recipe: Smashed Potatoes with Garlic and Herbs