Kenji calls for adding 1/2 teaspoon baking soda in two quarts of water (enough to cook about three pounds of cubed potatoes).

There are few chefs more qualified to lend advice about mashed potatoes than RJ Harvey. Harvey is a registered dietitian and the culinary director of Potatoes USA. He's also a Johnson & Wales-trained ...

James Beard Award-winning chef Jos Andrs makes a Spanish style tortilla in the MUNCHIES Test Kitchen, but with a time-saving ...

Roast halved sweet potatoes cut-side down at 425°F for crispy, caramelized perfection. Skip foil — direct pan contact gives ...

Did you know that when you are devouring your potato salad and mashed potatoes at Thanksgiving dinner, you are eating two different types of potatoes? There are waxy potatoes, and then there are ...

These vegan smashed potato cups are crispy on the outside and filled with savoury vegetables and vegan cheese. Baked in a ...

Why are boiled potatoes so often considered boring and basic? Boiling performs magic on potatoes. The bubbling, salty water has a particular way of loosening them up: Stiff, dusty spuds emerge from ...