Potatoes and olive oil come together in this simple yet extraordinary dish. By Eric Kim Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas ...
Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just ...
A budget-friendly family classic, this cheese and potato pie (no pastry, lots of cheese) has a real taste of schooldays nostalgia. Each serving (without the optional serving suggestions ...
These fried mashed potato balls will change the way you think of spuds at suppertime. With a salty, crunchy exterior and soft, creamy interior, they manage to pack everything you love about mashed ...
I originally found Ina Garten's recipe for potato-fennel gratin on the Barefoot Contessa website, but it also appears in her first cookbook, "The Barefoot Contessa Cookbook." "I love to make ...