Mashed, fried or loaded with sour cream and chives, there are many ways to dress up the potato, a winter meal mainstay. They show up in entrées and sides throughout the world, from America’s favorite French fries to Indian curries.
These three recipes are sure to make you look differently at spuds. Just be sure to use the right kind of potato for each. Creamy Yukon Golds hold up better in a gratin or for “melting,” though sweet potatoes and red potatoes can be substituted in the melting recipe. Russets have a little bit more texture, perfect for the thin-cut Hasselback. Whatever you do, don’t skimp on the butter.
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