Potato skins are often forgotten fallout when making a potato dish. But don't toss them out - you can make delicious snacks ...

As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, ...

Prepare the potatoes. Peel and cut 2 pounds of uniformly sized Yukon gold potatoes into 1-inch-thick rounds. Toss the ...

The result is a 98.6-proof whiskey loaded with flavors like vanilla, black pepper, spice, oak, cherry, citrus, and dark ...

Preheat the oven to 220C/200C Fan/Gas 7. Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin.

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake ...

Plus the trick is to cook the potatoes very slowly so that the cream doesn’t curdle. Preheat the oven to gas mark 1, 140ºC (275ºF). Peel the potatoes and cut them into thin slices.

The purple ube, or sweet potato, in this pie comes from the ... Make the pie Preheat oven to 350°F. Peel cooled yams, and discard skins. Process yams in a food processor until mixture is smooth ...