Potato
Recent Recipes
- 1
Basque Nachos
These Basque-inspired nachos are layered with crispy kettle chips, Iberico ham, grilled olives, pepperoncini, and manchego cheese. An easy, elevated twist on party snacks.
- 2
Disco Fries
Disco Fries are a New Jersey diner classic, and while many spots opt for frozen fries and canned beef gravy, the best versions are made from scratch. This regional classic is like Canadian poutine’s evil American twin, essentially just swapping out the squeaky cheese curds for melty mozzarella, and it is one of those simple dishes that is more than the sum of its parts. Certainly, if you’re in New Jersey, just head on over to your favorite diner. For the rest of us, here’s the recipe.
- 3
Latke Ice Cream by Van Leeuwen
One of my first jobs in the food and beverage industry was as a scooper and barista at Van Leeuwen Ice Cream’s first brick and mortar in Greenpoint, Brooklyn. At the time, Van Leeuwen was still a very small company with only three ice cream trucks and one store. Today, Van Leeuwen Ice Cream is one of the most recognized names in ice cream in the country. My old boss, Ben Van Leeuwen, stopped by the Food52 Test Kitchen to show me how to make a very special Hanukkah flavor with a few unexpected savory ingredients.
- 4
My Grandpa's Jansson's Temptation
Jansson's Temptation—or Jansson's Frestelse, as we say in Swedish—is an essential dish at Christmas. It’s a version of a potato gratin that’s layered with anchovies (traditionally, Swedish sprats). It’s incredibly simple to make, requiring just a few ingredients and minimal hands-on cooking. In our family, my grandpa Bengt has always been the Jansson’s expert, so I gave him a call to learn his secrets.
My first question was about the difference between Swedish and American anchovies. Unlike anchovies, which are typically just salted, Swedish sprats (ansjovis) are pickled in a vinegar brine similar to the one used for matjessill (spiced herring). However, since sprats can be harder to find outside Sweden, Bengt said regular American anchovies work just fine. His tip: use fewer anchovies and make sure to drain them rather than adding the liquid. If you're making this in Sweden, include the liquid in the milk mixture and increase the overall amount of anchovy filets slightly.
Next, Bengt said he always uses starchy potatoes for Jansson’s. While some people prefer waxy potatoes for gratin-style dishes, he swears by starchy ones because they absorb more liquid, resulting in a better texture. He also mentioned that he often substitutes leeks for onions—a variation I’ll definitely try next time.
Finally, he noted that the milk and cream measurements might need to be adjusted as you cook. You may need to add more to ensure the dish is creamy and not too dry, so use your judgment and keep an eye on it.
My Grandpa's Jansson's Temptation
Jansson's Temptation—or Jansson's Frestelse, as we say in Swedish—is an essential dish at Christmas. It’s a version of a potato gratin that’s layered with anchovies (traditionally, Swedish sprats). It’s incredibly simple to make, requiring just a few ingredients and minimal hands-on cooking. In our family, my grandpa Bengt has always been the Jansson’s expert, so I gave him a call to learn his secrets.
My first question was about the difference between Swedish and American anchovies. Unlike anchovies, which are typically just salted, Swedish sprats (ansjovis) are pickled in a vinegar brine similar to the one used for matjessill (spiced herring). However, since sprats can be harder to find outside Sweden, Bengt said regular American anchovies work just fine. His tip: use fewer anchovies and make sure to drain them rather than adding the liquid. If you're making this in Sweden, include the liquid in the milk mixture and increase the overall amount of anchovy filets slightly.
Next, Bengt said he always uses starchy potatoes for Jansson’s. While some people prefer waxy potatoes for gratin-style dishes, he swears by starchy ones because they absorb more liquid, resulting in a better texture. He also mentioned that he often substitutes leeks for onions—a variation I’ll definitely try next time.
Finally, he noted that the milk and cream measurements might need to be adjusted as you cook. You may need to add more to ensure the dish is creamy and not too dry, so use your judgment and keep an eye on it.
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