Skip to main content
Epicurious
Cookbooks

The Potatoes

Ingredients

Preparation

  1. Either steam or boil large, floury potatoes, then drain them. Put them back on the stove over low heat for a few minutes, so that they are completely dry, then gently shake the saucepan back and forth so the edges of the potatoes “bruise” and crumble slightly. Eat them with the casserole, mashing the floury, crumbly spuds into the sauce from the casserole with your fork.

Tender
TagsPotatoRoot VegetableVegetableSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals5 Ingredients or Fewer30 Minutes or LessCookbooks
Read More
29 Fresh Parsley Recipes to Sprinkle Into Your Rotation
Like parsley pesto and herby chicken piccata.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like chocolate pudding and miso-peanut hibachi chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Miso Chicken Soba Bowls
On a hot day, nothing satisfies quite like cold noodles in iced broth.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.