Ina garden potatoes

You really just can't beat Ina Garten mashed potatoes! This Barefoot Contessa recipe is one of her best. Learn how to make them, plus, get tips for the best mashed potatoes.

Work smarter, not harder.

Ina Garten Potatoes Anna is made with Yukon Gold potatoes, butter, fresh thyme, garlic, salt, pepper, and Parmesan cheese. This classic Barefoot Contessa Potatoes Anna recipe creates a side dish that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.

The recipe, shared to Ina by actress Emily Blunt, promises crispy browned potatoes with creamy insides. Here's what I thought when I tried it at home, plus a few suggestions if you try them, too.

If you’re looking for the easiest side dish, these scalloped potatoes from Ina Garten are just for you! This dish is creamy, cheesy, and rich.

Emily's English Roasted Potatoes from Barefoot Contessa. Preheat the oven to 425 degrees. Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. …

The recipe calls for one more ingredient beyond the usual suspects, and I think that made all the difference.

I love Ina Garten recipes because they are easy, have accessible ingredients and taste delicious! I make these beautiful mashed potatoes for Thanksgiving or Christmas because it can be prepared up …

Ina Gartin Potato-Fennel Gratin Credit: Grace Elkus Credit: Grace ElkusI’m always eager to see what Ina Garten posts on Instagram, but I’ve been especially tuned in this past week. That’s because she’s been sharing the dishes she’ll be cooking for her micro Thanksgiving — and they all look incredible. Green beans were up first, followed by mashed sweet potatoes and a savory bread pudding. But the dish that really caught my eye was her Potato-Fennel Gratin, whi

They're so crispy-crunchy, they practically taste deep-fried. But are they worth the trouble?