Yukon Gold Potato

Duck fat, which is something of a well-kept (and wildly delicious) secret on this side of the Atlantic, is a common pantry staple in the Dordogne. Here, it enhances the earthy flavor of skillet-fried potatoes and gives them a gorgeous silkiness and golden-crisp edges. Showered with garlic and parsley, this is the type of rustic French side dish that everyone loves.

These potatoes look like doubloons and taste like a million bucks. The addition of nutty brown butter, briny capers, and toasty homemade bread crumbs makes them a splendid companion to the pork roast—or any roasted meat, poultry, or fish, for that matter.

In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.

Potatoes help make the dough amazingly moist and tender.

A French take on pizza, featuring tapenade, sliced Yukon Gold potatoes, and red pepper, as well as real imported Fontina.

Rutabaga adds an appealing, slightly sweet flavor to the potatoes.

We added nuggets of steak to a restorative soup of egg noodles and vegetables, turning it into hot, hearty magic that would warm up Old Man Winter himself.

Round out the meal with potatoes and a green salad, if desired.

In this rustic marriage of land and sea, red-pepper flakes add just the right amount of heat to hearty potatoes and wonderfully tender octopus (from a can!)

A savory soup with ginger, saffron, and curry.

Lemon-tahini dressing unexpectedly emboldens kale and cheesy potatoes with its creaminess and tart richness. We went back for seconds and thirds.

In an attempt to simplify hash browns, we spread superthin slices of buttered Yukon Golds in a casserole and baked them in the oven. They came out equal parts tender spuds and crisp golden top—a delicious cross between scalloped potatoes and homemade chips.

Food editor Gina Marie Miraglia Eriquez's grandmother used to serve tender green beans tossed with mashed potatoes—so this is straight from Nonna's kitchen.

Luscious and satisfying—a little goes a long way. Make the gratin up to one day ahead. Before serving, cut it into pieces and rewarm in the oven.

This recipe doubles easily: Shape the extra hash browns into smaller cakes. Bake as directed, checking for doneness a bit sooner than indicated, and cool on the sheet. Cover and refrigerate. Rewarm in the oven, then top with crème fraîche and smoked salmon or caviar for appetizers in the evening.

The crunch of celery is a terrific counterpoint to the buttery quality of the Yukon Gold potatoes. Serving this salad alongside the <epi recipelink="" id="243164">salmon cakes</epi> or any grilled meat only adds to the celebration of textures.

For too long, vegetarians have passed the turkey-gravy boat at the table and swallowed spuds plain. No longer. The rich accompaniment to these creamy smashed potatoes is bolstered by soy sauce, which adds a welcome dose of umami to the vegetable stock. Fragrant with roasted garlic, this gravy delivers.