Greg Dupree
We enjoypotatoesany time of day in any number of ways.
Breakfasthash browns and tater tots.
Lucky for us, these amazing potato appetizers prove the humble potato’s versatility even further.
Credit:Greg Dupree
These spuds are ready to party.
These chips fry up super thin and crispy with the essential help of a mandolin.
Pair them with yourfavorite homemade dipfor a party-time winner.
Credit: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Christina Daley
Spicy Sweet Potato Crostini
Sweet potato crostinis offer more complex flavor than bread slices.
Parboil the potatoes first for tenderness, then stick them under the broiler to develop a golden brown hue.
If you want to go all out, add a drizzle of sauce and a sprinkle of cheese.
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Mixing mashed sweet potato into the dough adds a bit of sweetness alongside the peppery bite of chorizo.
Deviled Potatoes
Combine two Southern classicsdeviled eggs and potato saladin these mini wonders.
Petite red potatoes serve as the base of the dish.
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Make ourSweet Potato Biscuitsin the morning, baking a double batch so you might enjoy some with breakfast.
The mini biscuits freeze beautifully, so it’s possible for you to also make them ahead.
Potato Latkes
This classic latke recipe is as good as it gets.
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Sprinkle them with flaky sea salt after frying.
Our Test Kitchen recommends pairing these with a curry powder-mayo sauce.
A mandoline is key for getting extra thin, consistent slices from russet potatoes.
Credit: Hector Manuel Sanchez
They are coated in a butter-herb mixture, then stacked in muffin cups.
Set out this easy appetizer at your next dinner party for a fun surprise.
They would be a hit at a holiday potluck, too.
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Use your mini muffin pan if you want to make them bite-size.
They’re great for any cool weather event from football season to New Year’s Eve.
Credit: Hector Sanchez
Credit: Hector Manuel Sanchez
Credit: Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: William Smith
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Credit:HECTOR MANUEL SANCHEZ; PROP STYLING: BUFFY HARGETT MILLER; FOOD STYLING: WILLIAM SMITH
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