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When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after it's made its way through a couple circuits around the table. Here's how to get it right every time.
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Brown Butter Whipped Sweet Potatoes
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Fondant potatoes
Fondant potatoes - seared golden then baked in a buttery broth which flavours the inside and goes creamy in a way roast potatoes never will!
Pommes Purée (Rich and Creamy Mashed Potatoes)
If you like your potatoes rich and creamy instead of fluffy, the key is to work them more and add lots of butter and cream.

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French-Style Brown Butter New Potatoes

This supremely rich vegetarian side dish proves steaks and chops aren't the only things worth cooking in brown butter.

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