Can you believe that Europeans once considered potatoes—along with tomatoes and eggplants—poisonous? We’ve come a long way since then, thank goodness, and nowadays can acknowledge their deliciousness in all sorts of incarnations. Our recipe catalog is thoroughly saturated with Russets and Yukon golds, blue potatoes and new ones. Here are a few ways to prepare the humble tuber that you may not have considered.
Even those who think they don’t like sweet potatoes might become converts after giving these twice-baked sweet potatoes a try. All of your favorite foods make cameos in one adorable little package: There’s crumbled bacon and chopped pecans, brown sugar, cinnamon and nutmeg, and a splash of cream for texture. And don’t forget about the cute mini marshmallows lined up on top, ready for the eating.
When you’re craving roast potatoes, these crispy roasted potatoes are really what you’re craving. Crisp on top and buttery-creamy inside, they’re redolent of rosemary (or thyme, depending on what you have handy), and showcase just how good a potato can be. We love, too, that the humble mandoline is the key to making the recipe easy to execute and beautiful to behold.
An excellent source of vitamins C and A, sweet potatoes are simply a smart thing to start rotating into your diet. This recipe for roasted sweet potatoes could be just the thing to get you hooked. It’s a health-forward approach, swapping out popular additions such as brown sugar and marshmallows for Calabrian chiles, yogurt, fresh mint and parsley. It makes an ideal savory side dish alongside roast lamb, pork or a good, juicy burger.
Yet another way to love sweet potatoes, “crostini” here come bearing blue cheese, crunchy walnuts and a slick of honey. Rosemary leaves are a knockout seasonal note when added as a garnish, and we love that the hands-on time required here is just a few minutes.
If you like sweet potatoes but have never sampled them in fry form, today is your lucky day. Fries are perhaps the ideal way to eat them, as roasting brings out their sweetness, and salt is always a welcome foil. This easy recipe also involves decking them out with feta and parsley, for a substantial side dish or late-afternoon snack.
You can “Hasselback” almost any sort of sturdy potato, whether it’s a buttery Yukon gold or a creamy sweet potato topped with thyme and pecans. Named after the restaurant in Stockholm, Sweden where they were invented in the 1950s, their strong suit is their presentation. (Bonus: They’re even more of a vehicle for butter and olive oil if you slice them this way.)