Russet Potato

Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.

Boneless chicken thighs cook in an apple-thyme sauce until they’re tender, then get served on top of a crispy, large-format potato pancake. You’ll finish it off with a squeeze of lemon and fresh herbs.

Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.

Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.

A smoked gouda spread melts into these cheesy potatoes, giving them savory summer vibes; if you have access to a grill, go ahead and cook the potatoes outdoors for double the smoky action.

Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.

This recipe—made with potato, butter, garlic, eggs, and flour—is even greater than the sum of its parts.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.

This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.

Cumin and turmeric give this 30-minute vegetarian stew smoky, warming flavor and vibrant, soul-satisfying color.

On January 1—the country's independence day—Haitians prepare soup joumou, a rich pumpkin soup with an even richer history.

This classic French preparation makes potatoes taste—and look—amazing. And yes, there's lots of butter involved.

My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.

Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

A long-standing tradition in Upper Michigan, meat hand pies are the ultimate portable comfort food.

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Barbecue stuffed baked potatoes have never been easier! Just 4 ingredients to this super speedy meal if you plan ahead on the weekend.