PrintFINGERLING POTATO SALAD FINGERLING POTATO SALADIngredients3 1/2 pounds fingerling potatoes, unpeeled, cut into 3/4″-1″ pieces 1 tablespoon kosher salt plus more for seasoning 9 tablespoons (or more) extra-virgin olive oil, divided 2 tablespoons brown mustard seeds 3 medium leeks (white and palegreen parts only), halved lengthwise, cut crosswise into ¼” slices (about 5 cups) 1 … Read more

Irish Potato Soup

PrintIrish Potato Soup Irish Potato SoupIngredients½ head garlic 2 ½ teaspoons olive oil, divided use Salt, divided use 2 cups yellow onion, finely chopped ½ teaspoon freshly ground black pepper 2 pounds Yukon gold potatoes, peeled and cubed (about 6 cups) 4 cups low-sodium vegetable broth 1 cup milk* or half-and-half 2 ounces Parmesan cheese, … Read more

Healthier Potato and Cauliflower Soup

PrintHealthier Potato and Cauliflower Soup Healthier Potato and Cauliflower SoupIngredients5 cups chopped cauliflower 4 cups fat-free chicken broth 4 cups water, or more as needed to cover 3 cups diced potatoes 10 cloves garlic, smashed 1 tablespoon salt, or to taste 1 teaspoon ground white pepper, or to taste 1 teaspoon dried thyme, or to … Read more

Crispy Shaken Potatoes With Rosemary

PrintCrispy Shaken Potatoes With Rosemary Crispy Shaken Potatoes With RosemaryIngredients8 large russet potatoes (about 4 pounds), peeled 1/3 cup canola oil 2 tablespoons fresh rosemary leaves 1 teaspoon kosher salt, plus more for seasoningDirectionsPreheat the oven to 425°F. Cut the potatoes into 1-inch chunks. Place in a large stockpot, cover in cold water and add … Read more