Different kinds of potatoes

Photo: Richard Gerhard Jung

Even the airlines can't ruin potatoes. "I think you could probably make them disgusting if you worked really, really hard," says Roy Finamore, author of the new cookbook One Potato Two Potato, "but you'd have to work with both hands for a week." So imagine the heights you can soar to with even the most minimal effort in the other direction. Here's one of Finamore's favorite potato recipes: Boil or bake; add salt. Sure, you can get fancy, preparing heirloom varieties with a bit more fuss, and the results can be incomparable. But potatoes aren't just a blank canvas. "As much as they accept almost any kind of flavor that you want to add to them," Finamore says, "on their own they're far from bland and innocuous, unlike, say, tofu." To him, the endless variety is "gravy"; the true glory of potatoes is in their democratic appeal. "The fact that there are really good potatoes that anybody can get from a grocery store is a great comfort," he says. "Potatoes are the people's food."

Next: Try these delicious potato recipes
New Potatoes Gratine

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New Potatoes Gratiné
Creamy, cheesy new potatoes gratiné is out-of-this-world delicious and sinfully rich. But it's also one of the easiest dishes you'll ever make—blanch potatoes, layer with cheese, bake, and serve.
Get the New Potatoes Gratiné recipe
Sweet Potato Tarts with Brown Sugar-Walnut Streusel

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Sweet Potato Tarts with Brown Sugar-Walnut Streusel
A little brown sugar and spice transforms a basic sweet potato into this scrumptious tart topped with a crunchy walnut streusel.
Get the Sweet Potato Tarts with Brown Sugar-Walnut Streusel recipe
Smashed Red Potatoes with Olive Oil

Photo: Richard Gerhard Jung

Smashed Red Potatoes with Olive Oil
There's something utterly simple and totally satisfying about red new potatoes smashed in a bowl and drizzled with nothing more than very good extra-virgin olive oil. A grind of pepper, a sprinkle of salt—and you're in heaven.
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Baked Potato Chips and dip

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Baked Potato Chips
The secret is finally out of the bag: Homemade potato chips baked with a hint of olive oil have a crisper snap and are simply more potatoey tasting than store-bought. When they're served with a phenomenal Parmesan cheese, herb, and garlic dip, we guarantee no one will eat just one.
Get the Baked Potato Chips recipe
How to make the Herb-and-Cheese Dip