Hot potatoes! Mark Bittman makes them 4 ways

Mark Bittman, author of "How to Cook Everything" and columnist for The New York Times, shares delicious, simple recipes for taters that are fried, baked, braised and mashed.

Fried tater tots
Servings:

Makes 40 tots. Time: About 40 minutes.

Ingredients

    • 2 pounds all-purpose or waxy potatoes
    • 1 tablespoon cornstarch
    • Salt and freshly ground black pepper
    • 1 teaspoon garlic powder
    • Canola oil

Preparation

Baking Directions:

Baked Pommes Annette
Servings:

Makes 4 to 6 servings. Time: About 40 minutes.

Ingredients

    • 2 pounds all-purpose potatoes
    • Salt and freshly ground black pepper
    • 3 tablespoons melted butter or olive oil, plus more as needed

Preparation

Baking Directions:

Braised potatoes with wine
Servings:

Makes 4 servings. Time: About 40 minutes.

Ingredients

    • 1 tablespoon extra virgin olive oil
    • 4 ounces pancetta, diced
    • 1 tablespoon garlic, minced
    • 1 small onion, minced
    • 2 pounds all-purpose or waxy potatoes
    • Salt and freshly ground black pepper
    • 1 cup dry white wine
    • 1 cup stock or water
    • 1/4 cup chopped fresh parsley leaves for garnish

Preparation

Baking Directions:

Mashed potatoes
Servings:

Makes 4 servings. Time: About 40 minutes.

Ingredients

    • 2 pounds starchy or all-purpose potatoes
    • Salt and freshly ground black pepper
    • 1 tablespoon butter
    • 1 cups fresh breadcrumbs
    • 1/4 cup olive oil
    • 1 tablespoon garlic, minced
    • Sprig of rosemary or thyme, stripped and chopped
    • 1 pound chopped dandelion, spinach or other bitter greens

Preparation

Baking Directions:

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