Potato

Leftover pasta. Leftover curry. Leftover fried chicken. We break it all down.

You don't need to eat roasted vegetables hot. Use them as a salad or dipping agent.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

A loaded potato waffle is in your future. Yes, your future looks good.

Steak fries don't deserve to be called fries.

Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon. 

If you want yours soft in the middle, shave a minute or two off the cooking time. 

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

The potato masher might be the most under-utilized tool in your kitchen.

Japanese sweet potatoes are starchier than yams and worth seeking out (Whole Foods should have them).

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

Don't blame us when you're suddenly ordering bulk bags of Better Made rainbow chips after reading this.

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Yeah, escargot is on the list.

Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.

A little bit of coconut oil make this curried hummus a complete dream.

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

This is a great roast to knock out in the morning.

A savory take on classic miso soup.

If you’re spice-averse, just leave the chiles out!

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.