Spudtacular!

Ingredients:

5 slices bacon, diced

3 tbsp. (reserved) bacon grease (or butter)

1 c. diced onion

4 cloves garlic, peeled and minced

¼ c. all-purpose flour

2 c. vegetable stock

2 c. milk, warmed

1½ lbs. Yukon Gold potatoes, diced

1 c. shredded sharp cheddar cheese

½ c. sour cream

1 tsp. sea salt, or more to taste

½ tsp. freshly cracked black pepper

Optional toppings: thinly sliced green onions, cilantro, pickled jalapeños

Instructions:

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Heat large stockpot over medium-high heat. Add bacon and cook until crispy, stirring occasionally. Transfer bacon to plate. Using a slotted spoon, reserve about 3 tsps. of bacon grease in stockpot; discard extra grease. Sauté onion in grease 5 minutes, stirring occasionally, until soft. Stir in garlic and cook for 1-2 minutes, stirring occasionally, until fragrant. Stir flour into mixture and sauté for 1 minute, stirring occasionally. Stir in stock until combined, then add milk and potatoes. Cook until simmering (but not boiling). Reduce heat to medium-low, cover, and simmer for 10-15 minutes until potatoes are soft, stirring often. Remove from heat and stir in cheese, sour cream, salt, pepper, and cooked bacon bits. Garnish with desired toppings, or with extra cheese, bacon, and sour cream.

Ingredients:

2 lbs. russet potatoes, scrubbed clean, unpeeled

3 tbsp. olive oil

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. fine sea salt

Freshly ground black pepper

2 tbsp. finely chopped fresh parsley (optional)

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Instructions:

Preheat oven to 400°. Line a rimmed half-sheet baking pan, or two regular rimmed baking pans, with parchment paper. Cut each potato into 8 wedges longways, making sure they’re the same thickness and size. Place potatoes into large bowl and cover with hot tap water; let soak for 10 minutes. Drain potatoes and pat dry. Place wedges on prepared baking pan. Drizzle with oil, then sprinkle them with garlic powder, onion powder, salt, and pepper. Toss to evenly coat potatoes, then arrange potatoes in columns on the pan, with a cut side of each wedge against the pan. Bake 30 minutes, then flip wedges over and return pan to oven. (If using two pans, divide wedges evenly between pans, and rotate pan positions after flipping potatoes.) Bake for 25 to 30 minutes until wedges are deeply golden, crispy, and easily pierced by a fork. If the wedges at the pan edges cook faster, remove them, then continue baking remaining wedges. Sprinkle with parsley and serve while hot.

Ingredients:

3 tbsp. vegetable oil, divided, plus more for grill

3 large sweet potatoes (about 2 lbs.), scrubbed, sliced into ¼” thick rounds (or Yukon Golds)

2 tsp. Diamond Crystal salt (or 1 tsp. Morton kosher salt), divided

1 tsp. freshly ground pepper, divided

1 bunch scallions, trimmed

1 garlic clove, finely chopped

½ c. crème fraîche (or sour cream)

½ c. mayonnaise

2 tbsp. fresh lemon juice

1 tbsp. prepared horseradish

¼ c. coarsely chopped parsley, plus leaves for serving

Flaky sea salt

Instructions:

Heat grill to low temperature and oil the grate. Toss potatoes, 2 tbsp. oil, 1 tsp. salt, and ½ tsp. freshly ground pepper in medium bowl. Place scallions on rimmed baking sheet and drizzle with remaining 1 tbsp. oil to coat. Arrange potatoes and scallions directly on grates at opposite sides of grill. Grill scallions about 5 minutes, turning halfway through, until tops are charred and whites are tender. Remove and let cool. Grill potatoes until tender and charred in spots, 10-12 minutes per side; watch closely to avoid burning. Transfer to platter. In food processor, pulse scallions until finely chopped (not puréed). Add garlic, crème fraîche, mayonnaise, lemon juice, horseradish, parsley, and remaining 1 tsp. salt and ½ tsp. pepper. Pulse until well combined. Drizzle sauce over potatoes. Top with parsley leaves and sprinkle with sea salt.

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