Cooking potatoes in the microwave and then frying on the hob is quick and easy, and you get to see the skins crisp up before your eyes. The key is to leave the potatoes to do their thing ...

Season with salt and pepper. In a large frying pan, heat the remaining garlic oil and fry the smashed potatoes until golden-brown and crispy. Season with salt and pepper. In a large bowl ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

Gordon Ramsay's secret to perfect roast potatoes is not flour ... semolina and getting the fat really hot first all help ensure crispy, golden outsides while the middles remain fluffy." ...

If you are planning to make the perfect Easter roast, fluffy yet crispy potatoes ... peel and chop 1kg of potatoes into even chunks, then drop them into a large pan and cover them with water.

The perfect roast potato should have a crispy, golden outside ... To cook the potatoes separately, heat the oven to 180C. In a large frying pan heat 4 Tbsp of rice bran oil, lard or goose fat.

Christopher Testani for The New York Times Other uses than in the obvious salad: Toss with pasta, or use as a surprising dressing for crispy, pan-fried potatoes.