I f Julia Child taught me anything, it's that French cuisine doesn't have to be intimidating. Sometimes, it's as simple as ...

But be aware that there is no turning back. Cottage fries are potatoes sliced into discs and roasted in the oven. The thick ...

Aim for pieces that are 1 1/2 to 2 inches in size. You should avoid slicing potatoes too small because they can absorb too much water and leave you with a runny mash. Dropping your spuds in ...

Sprinkle 1 teaspoon all-purpose flour over the onions, stir well, and cook for about 1 minute to lightly toast the flour.

There's something magical about a meal that brings warmth to the soul and excitement to the table. This Garlic Parmesan ...

Once the potatoes are tender, mash a few against the side of the ... so cut them in half lengthwise and fan them out under ...

Hailing from France, the classic dauphinoise potatoes fuse thinly sliced spuds soaked in lashings of cream and garlic with a sprinkle of nutmeg for good measure. This dish's perceived complexity ...

you need to start with consistently sized potato pieces. To that end, Harvey recommends slicing spuds into 1- to 2-inch disks before putting them into the pot. For the smoothest texture ...