This is the kind of dinner you make when you want something comforting but not heavy. This Ground Beef and Potato Stroganoff is creamy, flavorful, and ready in no time! Potato rounds soak up a rich, ...

Crispy smashed potatoes serve as the crust for this riff on a classic quiche. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets ...

Heat the oven to 500°F. Stir 4 tablespoons melted unsalted butter, 1 teaspoon of the kosher salt, and 1/8 teaspoon cayenne ...

As Martha mentions in her caption, Yukon gold potatoes aren’t typically used to make baked potatoes. Instead, because of ...

W hen I was a kid, baked potatoes were a fancy restaurant treat. My Korean mom didn't cook them at home; she made rice for ...

Cook potatoes in boiling water to cover 20 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and place in a large bowl. Add eggs, and chop mixture into bite-size pieces. Sprinkle with ...

Fried potatoes and onions is an embarrassingly easy—and delicious—side. We love our fried potatoes to be creamy on the inside with a beautiful browned crust on the outside that snaps when you take a ...

Botanically, potatoes are a vegetable, but nutritionally, they’re mostly carbohydrates, which is probably why you won’t find them at the top of any “healthiest foods” lists. A medium-size ...

Seal jars and chill at least 2 hours or, preferably, 1 day. Make the potatoes Place potatoes in a large pot and add about 10 cups water to fully submerge them. Add 2 tablespoons salt. Bring to a ...