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"When it comes to potatoes, we don't discriminate. Mashed, roasted, fried, or stewed, we'll happily eat 'em every night of the week. Here are 38 of our favorite comforting potatoes recipes to add to your next meal. We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can\u2019t. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek. When simmering the cream, make sure it\u2019s over gentle heat (if it over-reduces, it will break). &lt;p&gt;We transformed the regular hands-on skillet method to a very hands-off oven technique.&lt;/p&gt; Use the largest skillet you have (a straight-sided 12\" is ideal) and a fish spatula\u2014the thin angled edge is just right for helping potatoes release from the skillet. If you\u2019ve got a microwave, you can cook the potatoes in less time, but use the oven for the second bake. Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step! Watch this video for even more mashed potato tips. &lt;p&gt;To achieve golden-brown perfection, fry your fries twice: first at a low temperature, to poach them; then at a high heat, to crisp them up.&lt;/p&gt; There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer? For a beautiful creamy-white (not khaki) color, don\u2019t let the leeks and celery take on any color when saut\u00E9ing.  &lt;p&gt;The best way to let delicate new potatoes shine? Keep the prep simple with butter, dill, salt, and caraway seeds (that's it!).&lt;/p&gt; &lt;p&gt;It&amp;rsquo;s worth picking through the potatoes to find ones that are all about the same size. &lt;a href=\"../test-kitchen/how-to/article/how-to-prep-hasselbacks\" target=\"_blank\"&gt;Click here&lt;/a&gt; for a step-by-step guide on how to prep them.&lt;/p&gt; &lt;p&gt;These minimalist potatoes agree: Sometimes less is more.&lt;/p&gt; &lt;p&gt;These garlicky spuds are inspired by some of our favorite baseball stadium fries.&lt;/p&gt; &lt;p&gt;Don't try to shape this perfectly&amp;mdash;it's best in all its messy, delicious glory.&lt;/p&gt; &lt;p&gt;This bubbly, cheesy gratin has a touch of sharpness from tangy blue cheese.&lt;/p&gt; A decadent side that goes with almost everything\u2014even breakfast. &lt;p&gt;We thought mashed potatoes' stock plummeted on Day 2&amp;mdash;until we had these croquettes. Crispy yet creamy, potatoes might be better the second time around.&lt;/p&gt; &lt;p&gt;Roasted fingerlings make an easy and comforting spring side dish.&lt;/p&gt; &lt;p&gt;Mashed celery root adds lightness to traditional mashed potatoes.&lt;/p&gt; &lt;p&gt;Think of this as one giant, pan-fried potato pancake&amp;mdash;cooked in bacon fat.&lt;/p&gt; &lt;p&gt;Because salt-and-vinegar chips never go out of style.&lt;/p&gt; Olive oil, salt, and pepper: This recipe is as blank-slate as it gets. Feel free to add other spices to the salt-and-pepper mix, such as cumin or smoked paprika, and finish with whatever cheese you like. Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don\u2019t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting. Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor. &lt;p&gt;Baking the potatoes after smashing lets even more bits get brown and crispy.&lt;/p&gt; Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.  Soaking the cut raw potatoes in water removes surface starch, which yields crispier fries and prevents them from clumping together as they cook. Make sure to dry them thoroughly so that they don't cause the hot oil to spatter when you add them to the pot. &lt;p&gt;A Hanukkah classic that's good any day of the year.&lt;/p&gt; &lt;p&gt;These pretty little stacks of potatoes are &lt;em&gt;almost&lt;/em&gt; too pretty to eat.&lt;/p&gt; Straight talk: This loaf recipe from High Street on Market is the greatest sandwich bread a person could ever hope for. And you absolutely need a stand mixer to make it. &lt;p&gt;You can steam and crush the potatoes in the morning if you&amp;rsquo;d like. The finished dish is great at room temp.&lt;/p&gt; Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp. You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs. B\u00FBcheron is an aged goat cheese\u2014sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt. Keys to great chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp. &lt;p&gt;Who says potato salad has to be drenched in mayonnaise? This lighter version is dressed with olive oil and apple cider vinegar.&lt;/p&gt; Crispy, cheesy, bacon-y\u2014they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch. &lt;p&gt;Go ahead, make one giant, pan-sized hash brown.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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