Put it in pasta and fold it in buttery mashed potatoes (and and and...)
There's a crispy potato for everyone
It's kind of like a single-portion kale gratin
How to mash your way to the ideal potato: creamy-dense or fluffy-light
And it wouldn't be outrageous to add crushed potato chips
Consider the Tato Skin—before the TGI Friday's era
Just about anything can, and should, be frittered
Potato chip dregs are the best dregs
It's not cooking it with a cork!
For when you can't decide which recipe to make
(Or you wish she had)
For cobblers, shortcakes, brunches...
Creamy vegan potato salad
Without adding more butter.
One potato, two potato.
He was a man obsessed.
Potato, secret agent.
We've scoured the web for our favorite food blog posts, and now we're bringing them right to your desktop. It’s hard work, but someone has to do it.
From Portland, Oregon comes the food hybrid you won't believe you didn't think of.
On the side of the road in Ontario.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Name your first collection or try one of these: