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Tater Tops

Four new ways to serve potatoes for your holiday meals

October/November 2018 Issue
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I’m not really going out on a limb to say that most people love potatoes in some – or every – form. From mashed to fried, from baked to grilled, potatoes are America’s most consumed vegetable. We can’t get enough of them—and that includes me.

To jump-start your holiday planning, I’ve taken a few of my favorite classics and given them a new spin. The impressive presentation of pommes Anna is a testament to how a few ingredients can come together to make a luscious dish. Add brown butter and crispy sage? Heavenly.

Plain mashed potatoes are divine, but swap in Peruvian purple potatoes, corn, and crispy scallions, and you’ve taken this side to a stunning new level. Sweet potatoes and cinnamon are a natural pairing, but turn them into crispy sweet potato pancakes and serve them with spicy cinnamon aïoli, and your guests will be begging for more.

And last but certainly not least, the sophisticated Hasselback potato gets transformed into a gratin—with all of its cheesy goodness—that will quickly become a staple on your table.

Whichever recipe you choose, one thing’s for sure: With these tips, tricks, and flavor combinations, you’ll soon be the most popular host in town.


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