Cover the dish tightly with aluminum foil; bake until the potatoes are tender when pierced with a skewer, 60 to 90 minutes. Remove from the oven.

The magic of perfect fried potatoes lies in the two-stage cooking process that many recipes overcomplicate. First, covering the potatoes allows trapped steam to cook them through while the butter ...

5. Remove from the heat and drain the water, and pull the skins from the potatoes while they are still hot. Use a sharp paring knife to break the skin, then pull the thin skins off in strips.

While the potatoes are cooking, heat the butter over medium-high heat in a medium skillet. When it begins to foam, add the sage leaves and gently fry until crisp, 2 to 3 minutes.

Two fusion dishes for the season’s first jersey royals – salty-sour spuds in a Sichuan peppercorn sauce, and a textural treat of butter-fried, yoghurty new potatoes with sour chutney and a ...

Total time: 40 minutes Servings: 6 to 8 Note: This recipe can be mostly prepared a day in advance. 3 pounds baking potatoes, scrubbed, skin on, cut into 1-inch chunks 1/2 cup (1 stick) unsalted ...

Heat 1 tablespoon each butter and oil in a 12-inch skillet over medium-high heat; add potatoes in a single layer. 3. Cook, without turning, 2-3 minutes, adjusting heat as needed, until potatoes ...

When smashing potatoes, freshness is the key to success. (You can hide a lot of a potato's flaws with butter and cream.) Potatoes are in season right now, and though they store well, they lose ...