If you want to get technical, there are three general categories of potatoes: starchy/floury, all-purpose, and waxy. Every type of potato, whether it’s a tiny baby creamer or a big thick-skinned ...

Kelly is a food editor and writer whose work has appeared across digital and print publications including Food & Wine, Food52, Martha Stewart Living, and Real Simple. Whether mashed or baked, roasted ...

Chettinad Potato Fry is a spicy and rich in flavours side dish, that goes well with parotta. It is a classic dish from the Chettinad region, where a special spice powder is roasted and blended and ...