Have you ever found yourself with an undercooked, sad, flimsy potato? What if a few simple techniques could ensure golden, crisp potatoes that melt in your mouth -- every time?

From the zesty, bright flavors of Greek potatoes to the gooey, cheesy goodness of tater tot casserole, this episode will teach you simple, foolproof methods to turn your potatoes into show-stopping dishes.

By the end of this episode, you’ll:

1. Learn the key to baking potatoes that are crispy on the outside, and soft and fluffy on the inside—say goodbye to undercooked spuds!
2. Get the inside scoop on making twice-baked potatoes, a classic Midwestern make-ahead comfort dish
3. Discover the crispy-edged, creamy-centered potato kugel of your dreams with one game-changing step

Hit play now to cook spuds like a pro and heat up your potato game!

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Links:

For the best baked potato, make it the British (jacket potato) way by Coco Morante (i.e. don’t wrap it in foil!)

Greek lemon potatoes from Recipe Tin Eats

Classic tried and true tater tot casserole from Mom on Time Out , and Molly Yeh’s tater tot hot dish (casserole) with homemade gravy

Adeena Sussman’s extra crispy potato kugel, and a great cast iron potato kugel from Smitten Kitchen

Twice-baked potatoes with lots of butter from The Pioneer Woman, and one that’s a little less rich from All Recipes

Sonya’s Soviet-style fried potatoes (and hot dogs)

Our mushroom soup recipe from Substack

Thin and crispy oven-baked potato chips from Feel Good Foodie, or a slightly thicker and more tender version from Elephantastic Vegan

Alison Roman’s brown butter potato salad

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