From fries and chips to scalloped or mashed, I’ll take a potato any way it comes. As a food stylist, recipe developer, and food writer for the past 20 years, I’ve whipped up all of the above and more.
Potatoes and olive oil come together in this simple yet extraordinary dish. By Eric Kim Credit...Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas ...
Is it a roastie? Is it a jacket spud? Is it a big round chip? No – it’s a hasselback potato, crisp on the outside, soft in the centre, looks posh but is easy to make and perfect with steak ...