What to Make with Potatoes

Potatoes are endlessly versatile, but a few principles make the difference between good and great:

• Choose the right potato. Russets are best for fluffy baked and fried preparations. Yukon Golds are ideal for creamy, layered dishes like scalloped and au gratin. Baby potatoes shine when smashed or roasted whole.
• Scalloped vs. Au Gratin. Scalloped potatoes are baked in cream without cheese. Potatoes au Gratin includes cheese — traditionally Gruyère and Parmesan. They look similar but taste distinctly different.
• Don't crowd the pan. Whether roasting or frying, overcrowding causes potatoes to steam instead of crisp. Use a large pan or work in batches.
• Soak before frying. Soaking cut potatoes in cold water removes surface starch for crispier results. Dry thoroughly before frying.
• Salt the cooking water. For boiled or smashed potatoes, generously salted water seasons from the inside out.
• Don't overmix mashed. Overworking cooked potatoes releases excess starch, making them gluey. Mash gently and fold in additions.