At Greens, a vegetarian restaurant in San Francisco, Executive Chef Katie Reicher waits eagerly each year for the potaotes to come in from the farm, Green Gulch.

Kelsey’s method is simple, smart and delivers a delicious spud every time. It’s one of those techniques that makes you wonder why you ever baked a potato any other way. Whether you’re serving it up as ...

Don't bother using expensive extra virgin olive oil for cooking, though. A blend is fine. Preheat the oven to 220C/200C Fan/Gas 7. Peel the potatoes and cut into large chunks. Parboil in boiling ...

Thanks to the oven temperature and being coated in olive oil, these oven-baked french fries are crispy and delicious. The ...

Cathy Whims, owner and chef at iconic Portland Italian restaurant Nostrana, shares recipes in her upcoming cookbook “Italian Summer Kitchen.” ...

Place a medium pan over medium heat and add 1 tablespoon olive oil ... Drain and return potatoes to dry pot. Stir in butter, 1 tablespoon oil, Aleppo pepper, coriander, lemon zest and a pinch ...

4. Spread a clean kitchen towel on the counter. With your hands, lift the potatoes out of the water and spread them on the ...