Keep a close eye on the potatoes so you don't overcook them—as soon as a paring knife inserted in the centres of the potatoes slides out easily, they're done. Garnish the soup with freshly grated Parmesan, if desired, and serve with lemon wedges.
Potato salad is a Canadian summertime favourite — and this one, sporting red and white colours, is no exception.
Persillade, a mixture of parsley and garlic, added to dishes at the end of cooking perks up flavour. Ordinary white or red-skinned boiling potatoes are best for this salad.
Look for the smallest new potatoes, walnut-size if possible, for a classy version of an old cottage favorite.
This recipe is quick to put together if you have leftover mashed potatoes, but if you don't, follow the tip below. Serve with poached eggs and salsa or gravy, or vegetables.
Frying onions in the oil before adding the potatoes adds subtle flavour to the fries. Plus, the onions become meltingly tender inside, with crisp edges and a wicked sweetness. Oil-blanch the potatoes in very small batches; the moisture in them makes the oil really bubble, which could cause it to overflow.
This potato soup is accented with cumin and cayenne, and the added lentils make it a well-rounded vegan meal.
This is a traditional Swedish Christmas take on scalloped potatoes, also known as Jannson's Temptation. The anchovies may seem unusual, but they add lots of flavour without being the slightest bit fishy.
Goat cheese adds a subtle tangy creaminess to mashed potatoes, but you can substitute one package (250 g) cream cheese.
Make small or large croquettes depending on how you want to use them. Large ones pair well with roasted chicken instead of the usual mashed potatoes. A trio of small ones topped with smoked trout, sour cream and chopped fresh chives makes a charming appetizer.
