Hot Potato! Our Top 10 Recipes for Cooking Up Spuds at Home

Potatoes are one of the most versatile, affordable, and delicious ingredients… and the possibilities are endless.

This week, we’re sharing 10 recipes that make the most of potatoes in all kinds of ways, from smashed and baked to sautéed and frittered, with inspiration from Korean, Mexican, and other global cuisines.

By the end of this episode, you’ll discover:

1. Easy ways to turn potatoes into a meal, from sheet-pan chicken and potatoes to a spiced cabbage and potato stew
2. How to make the crispiest Pacific Northwest jojos and an unexpected twist on a potato salad
3. Simple techniques for better baked potatoes and mashed potatoes, plus creative ways to dress them up

Press play now for 10 new ways to cook with potatoes, whether you’re looking for an easy weeknight dinner or a side dish worth repeating!

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Links:

Jojo's (fried) from Taste of Home, and JoJo's (baked) from Copy Cat

Paprika chicken and potatoes by Yasmin Fahr for NYT Cooking (unlocked)

Tacos de papa dorados (crispy potato tacos) by Nancy Lopez

Potato calzone by Cooking with an Italian

Korean potato pancake by Maangchi

Frisee and potato salad by Richard Landau of Vedge Restaurant in Philadelphia, from Mainly Drizzle, originally published in Food & Wine

Tikka gomen (Spiced Potato, Cabbage & Carrots) from Baking Hermann

Deborah Madison’s Potato and green chile stew from Food 52, originally from her book: What We Eat When We Eat Alone

No-peel rustic garlic mashed red potatoes from Fork In The Kitchen

Baked potatoes with shallot corn butter from Wine Just a Pinch, originally printed in Food & Wine

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