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

Roast halved sweet potatoes cut-side down at 425°F for crispy, caramelized perfection. Skip foil — direct pan contact gives superior browning and texture. Leftovers last a week — use in grain bowls, ...

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 ...

Sweet potatoes are a healthier choice in comparison to white potatoes. They’re higher in fiber, and they’re rich in vitamins too. Most importantly of all, sweet potatoes are delicious and comforting.

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 ...

This video shows how to make a classic Japanese sweet potato dessert known for its soft texture and buttery flavor. Mashed ...

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 ...