If you’re used to saving potatoes for their spots in the side dish line on holidays like Easter (scalloped potatoes, anyone?) and Thanksgiving (mashed, but of course), the time is now to bring them into your weeknight dinner rotation. After all, potatoes are endlessly family friendly, and most can be ready to eat in a hurry, which makes them go-to timesavers when you need just one more item to round out a meal. Check out Food Network’s top-five recipes for starchy spuds to learn tried-and-true takes on all of the classic potato preparations, like roasting, frying, mashing and more.
5. Double-Fried French Fries — Golden brown and crispy on the outside with a tender potato texture inside, Guy Fieri’s wow-worthy fries come together with the help of a two-part frying process: once to parcook the potatoes and a second time to turn them crispy.
4. Roasted New Potatoes with Garlic — Smaller and skinnier than Idaho potatoes, new potatoes boast thin, waxy skins, so they don’t need to be peeled before they’re roasted in this satisfying herb-laced side dish. Follow Food Network Kitchen’s lead and wait until the second part of cooking to add the garlic; this will ensure it doesn’t burn in the oven.