Yukon Gold Potato

These potato chips will intrigue your guests. As the chips bake, the anchovy melts into the potato for an intense one-bite amuse. While no one would want to eat a bowl of these chips, a single one packs a flavor punch. I was inspired to make these by David Bouley, the brilliant chef-owner of Bouley Bakery and Danube in New York, who was a guest chef at Tru soon after it opened in 1999. He wove an anchovy between potato slices and fried them. I was hooked and had to develop my own method, which is to thread a white anchovy through slits in a potato slice and then bake the chips in a hot oven until lightly browned. If you can't find white anchovies, use the familiar dark anchovies instead.

Look for potatoes of similar diameter so that they line up easily when stacked. You should be able to get 3 to 4 slices from the Yukon Gold and red potatoes and 5 to 6 slices from each sweet potato. To make these stacks hot and spicy, add cayenne pepper to the barbecue spice blend. You can also slice an onion into very thin rings, coat with the same spices and roast alongside the potatoes. Insert a roasted onion slice between each potato slice.
Parve
Non-gebrokts

This is a Web-exclusive recipe for Epicurious from chef David Padberg at Park Kitchen in Portland, Oregon. It's perfect for serving to watch the Super Bowl or on any cold, wintery night.

This casserole is based loosely on the French home-cooking standard, le miroton. If you fear goatiness, please turn the page. This dish celebrates the sweet carnality of the goat with abandon.

One mention of a food that interests us, and we're off. Our friend Luisa, who writes a food blog called The Wednesday Chef, spent a good part of her summer in Italy, with her family there. Clearly feeling nostalgic for her time there, Luisa spent weeks trying to replicate her grandmother's focaccia bread. The photographs of her last, successful attempt left us both a little dazed. We wanted some. Of course, we had to change it quite a bit, since hers contained gluten. I was shocked to find that most authentic Italian focaccia breads contain a potato. But it makes sense. Boil the potato and then put it through the ricer and you have a light-as-air starch. Focaccia breads are lighter than other breads. The egg white, beaten to stiff peaks, adds lightness here too, like a soufflé. Try this bread with rosemary or oregano. It's a little taste of Italy, right in your kitchen.

Not only is our mash low-cal, but it also provides more than a quarter of your daily requirement for cell-building vitamin B6.

The technique: Parboil sliced potatoes in whipping cream, then layer them with mushrooms and top with Gruyère.
The payoff: Great texture and flavor through and through—the cheese gets browned and toasty in the oven, and the layers of creamy potatoes and mushrooms are rich and satisfying.

The technique: The perfect mashed potatoes aren't actually mashed. The key is using a potato ricer (which looks like a giant garlic press). This gadget gently breaks the potatoes into tiny, flaky pieces (rather than smashing them into a gluey mass), creating just the right texture.
The payoff: Light, fluffy, perfect potatoes. For horseradish mashed potatoes, replace the butter with five tablespoons olive oil (do not use extra-virgin), and mix in two tablespoons cream-style horseradish before seasoning the potatoes with salt and pepper.

Save some of the brine that the olives are packed in—adding a dash or two at the end of cooking is a quick and easy way to bump up flavor.

There are so many variations on mashed potatoes—but this combination of potatoes and basil is a marriage made in heaven. Creamy potatoes and the fresh peppery basil really complement each other, and the Parmesan doesn't hurt, either. Everyone asks for seconds!

Save a roast chicken plus the leftover carcass to use for the Chicken Soup with Root Vegetables.

Lemon peel and lemon juice, rosemary, and an olive oil dressing give this a nice lightness. If you prefer a creamy potato salad, use 2/3 cup mayonnaise in place of the olive oil.

Because the roast needs to marinate overnight, be sure to start this impressive entrée one day ahead.

Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread. This version is packed with veggies—white beans, kale, chard, potatoes, tomatoes—and served with a drizzle of extra-virgin olive oil.

Potatoes are finely cut into small cubes, then cooked risotto-style.