Fingerling Potato

Active time: 40 min Start to finish: 50 min

Use any variety of young, small potatoes at the market — such as fingerlings, baby reds, or small Yukon Golds or yellow Finns.

Active time: 40 min Start to finish: 1 3/4 hr

This recipe for potatoes cooked with whole, unpeeled garlic cloves has been a favorite of Tante Marie's students ever since it was taught to us by Judith Olney. The secret is to cook the potatoes and garlic in plenty of olive oil so the garlic doesn't burn. Serve this dish with roasted chicken or a chicken sauté.

Can be prepared in 45 minutes or less. If fingerling potatoes are not available, small red potatoes, halved, may be substituted.

One way to cut down on holiday oven gridlock is to choose a side dish that can be made on top of the stove, like this one.

We enjoyed this dish served at room temperature, but it is also delicious warm.

This recipe can be prepared in 45 minutes or less.

Place mother-of-pearl caviar spoons in the crème fraîche and caviar bowls for spooning the toppings onto the potatoes. What to drink: Three-Olive Martinis and brut rosé Champagne.

One of the very best things about this stew is its practical nature: If you blanch the vegetables, boil the potatoes, and make the infused broth a day ahead, this dish takes only 15 minutes to cook.

Active time: 15 min Start to finish: 45 min

With garlic, feta, and any herbs you’ve got, this dinner is like a ray of sunshine.

Potatoes covered in cheese is never a bad thing.

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A creamy potato soup without the puréeing, plus a crunchy, fresh topping you'll want to scatter on everything.

Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.