Using a foil pan means no cleanup after you finish these crusty-bottom potatoes. Serve with Balsamic Sirloin Medallions or Spatchcock Mustard Herb Chicken.
Crisp on the outside, meltingly tender inside, these potato slices partner fish to perfection. You will find them irresistible with other dishes, too. Be warned: you may even need to double the recipe.
Classic steak and potatoes come together in one pan in only 45 minutes. You can't beat that!
Serve with: Carrot, broccoli and rutabaga sticks. Crushed melba toasts make an especially crisp coating for chicken fingers. Sweet potatoes are a healthful change from regular potatoes.
Shredded potatoes make an easy alternative to a dough crust when you're craving comforting spuds. Baking on the bottom rack gives a crispier crust.
We've taken the loaded potato to a whole new level with this take on a classic Mexican favourite.
Think bread is necessary for making croutons? Think again! Potatoes make a wonderfully crispy garnish.
Take advantage of our local harvest by turning these white, thumb-shaped baby potatoes, called “fingerlings,” into rather addictive fare.
This frittata is the perfect main event for brunches, and it's great for using up leftover potatoes. Waxy potatoes are round and smooth, usually with white or red skin, and have the perfect sturdy texture for salads and cooked dishes like this.
Yukon Gold potatoes keep their golden hue and structure when cooked, making them an ideal choice for this dish. Serve with roast chicken, pork or fish.
