see pommes soufflées
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
We’ve put these tubers head to head; find out which comes out on top.
Recipe Spotlight: Roast Potatoes With Lemon.
Serve these spuds from Food Network Magazine as the main dish: They're loaded with tasty toppings.
There’s no need to shy away from potatoes. They’re high in fiber, protein, iron and even vitamin C – and pretty darn tasty too! Since they’re so easy to work with, we could probably give you 50 healthy recipes – let’s start with 5 of our favorite ways to enjoy them.
Potatoes have gotten a bad rap. But they're an important part of a healthy diet; here's why.
This baked sweet potato is made with orange juice, Greek yogurt, brown sugar and pistachios and it gets a bit of extra sweetness from a few marshmallows.
I love mashed potatoes—garlic-flavored, sweet potatoes or just the plain old delicious kind. But with a hefty calorie tag, I tend to only eat my own lightened versions. Find out how you can make healthier versions of this scrumptious side dish.
Don't confuse these holiday favorites with yams. Loaded with vitamins, they're a sweeter alternative to a plain old potato. Here are the basics and 12 ways to try them.
Most classic versions of this all-time favorite potato dish aren’t very figure-friendly, especially with boatloads of heavy cream and mounds of cheese. There are a few tricks to lighten things up—here’s how.
Potatoes already? Spuds may seem like a fall goodie, but young varieties have started showing up at markets now. This early maturing variety (named “Caribe”) is a real summer treat -- their bright purple skin always makes me smile.