A bushel of ways to prepare this incredibly versatile vegetable, from a James Beard Award winner! Baked, mashed, boiled, or fried, potatoes are always yummy. In this collection of recipes dedicated to the humble spud, sixty-five mouthwatering dishes range from classic gratins to pan-fried potato cakes to hearty stews. French fries go Vietnamese when tossed into a terrific stir-fry, and potatoes take center stage in entrées like Malaysian Stew and the Mushroom Forager’s Cottage Pie. You can also check out the twenty different ways to make mashed potatoes and the twenty-five variations on potato salad. With a short history of the tater and a description of its many varieties, vegetarians and meat-eaters alike will be craving some Yummy Potatoes.
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