Adapted from Molly Baz (Bon Appetit) 4-6 Servings This is just the basic technique without the sauce from the original recipe. Season and dress however you like. 2 lb. new or other small waxy potatoes 1 cup Diamond Crystal or ½ cup Morton kosher salt, plus more ⅓ cup extra-virgin olive oil, divided Preheat oven … Read More →
Potato Salada
Tadashi Ono, Japanese Soul Cooking Serves 4 2 medium russet potatoes (about 1 pound), peeled and coarsely chopped 1 tablespoon plus 1 ½ teaspoon salt 4 ounces cucumber, thinly sliced (if using Japanese or Persian cucumbers, leave the skin on; otherwise, peel and remove seeds) ½ medium carrot (about 2 ounces), peeled and thinly sliced … Read More →
Chipotle Sweet Potato Casserole
Original recipe Serves 3 to 4 Chorizo can be substituted with black beans for something vegetarian. 1 pound sweet potato ½ medium onion, diced (¾ cup) ½ red bell pepper, diced 1 garlic clove, minced Sazon 2 roma tomatoes, diced 2 ½ ounces chorizo ¾ cup frozen corn, thawed ½ cup shredded cheddar Cilantro Roast … Read More →
Ham and Potato Soup
Original recipe Serves 4 A Christmas miracle born from leftovers. We have a jar of ham flavored Better Than Bouillon that we use to make the broth, but we like the Sazon Jamon flavor too. ½ pound ham, diced 1 ½ pounds russet potatoes, peeled and diced 1 carrot 1 parsnip 2 garlic cloves ½ … Read More →
Hasselback Potato Gratin
J. Kenji Lopez-Alt, The Food Lab Serves 4 to 6 3 ounces finely grated Gruyère or comté cheese 2 ounces finely grated Parmigiano-reggiano 2 cups heavy cream 2 medium cloves garlic, minced 1 tablespoon fresh thyme leaves, roughly chopped Kosher salt and freshly ground black pepper 3 to 3 1/2 pounds russet potatoes, peeled and … Read More →