One potato, two potato, three potato, four...if Dad really likes this, he can have some more!
Golden potatoes give this a bright glow, but white potatoes work well, too.
Serve this attractive dish at room temperature as a side dish or as a gorgeous potato salad. Purple potatoes are great for soaking up the vinaigrette because of their high starch content, but you can use other starchy potatoes, such as new potatoes or fingerlings.
Simply tossed with butter and herbs, potatoes round out this elegant meal. You can also use Parisienne potatoes, those delicious, perfectly round little peeled balls, which are sold in shrink-wrapped packages.
Here's an elegant, light variation on the usual creamy scalloped potatoes. The high starch content of Yukon Gold potatoes helps the slices stay together.
Potato skins -- which just happen to be loaded with fibre and nutrients -- make addictively crispy finger food. Add the leftover potato flesh to pot pies, mashed potatoes or crab cakes. Serve the skins with salsa on the side.
Have the potatoes boiled, skewered and ready to grill while the steak rests.
Creamy mashed potatoes are a must for any Thanksgiving feast, and these spuds may just be the mashed potatoes of our dreams.
Dress up simple baked potatoes with tender shredded pork smothered in a sweet, chunky sauce. Microwaving the potatoes makes this recipe lightning-fast, but oven-roasted potatoes – if you have time to make them – are just as tasty with crispier skin.
