Russet Potato

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

While this easy curry is super satisfying served over rice or with naan, we wrapped it in some leftover crepes for a convincing dosa-like experience.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).

We transformed the regular hands-on skillet method to a very hands-off oven technique.

I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives.

Mustard seeds give these steak house-style wedges great flavor and crunch.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

Anytime you put crispy potatoes in a warm tortilla, it's a win.

Creamy on the inside and crackly on the outside, this kugel is completely irresistible.

Double-baking means double the fun—and the indulgence. This hybrid of baked and mashed potatoes is comfort food par excellence.

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.

Like a potato-y flatbread and great topped with cured fish.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.

Fleer's family enjoys indoor picnics with brandade (made here with a shortcut: smoked trout) and storebought fixings. "We just sit on the floor and chat and chew," he says.