Super Crispy Roasted Potatoes are wonderfully flavored with a fantastically crispy extrior. These are seriously the crispiest potatoes I've ever eaten.

<a href="https://food52.com/blog/24633-how-to-make-mashed-potatoes">For better mashed potatoes</a>, take a cue from potato chips. Salt-and-vinegar is one of the most popular flavors for good reason: These ingredients balance all the richness and heaviness. The same idea can be applied here. Traditional mashed potatoes are <em>all</em> richness and heaviness—butter! milk! potatoes!—but by bumping up the salt and adding a whisper of vinegar, the recipe feels new again. I like malted vinegar (probably from all the times I’ve shaken it over French fries), but white, apple cider, and rice work too. This recipe is inspired by <a href=”https://food52.com/recipes/54401-diane-morgan-s-classic-mashed-potatoes”>Diane Morgan’s Genius Mashed Potatoes</a>, which taught me to add the butter, <em>then</em> the milk, so the butteriness gets to the shine. Serve with a pat of butter on top if you want to gild the lily—I always do. About the type of potato: Most people prefer starchy Russets, because they yield extra-fluffy mashed potatoes. I oscillate between those and Yukon Golds, which have a golden color and an especially potato-y flavor. Pick your favorite (or, if you’re feeling rebellious, do a mix).

This recipe for Lithuanian potato sausage, or vedarai, can be made entirely meatless or with the addition of chopped, cooked bacon.

Lithuania is a largely agrarian society and it has relied on the potato in its cuisine, using it in sausage, savory puddings like kugelis, pancakes, dumplings like cepelinai, breads, and more.

This traditional recipe for Lithuanian savory potato pudding, known as kugelis or bulviu plokstainis (literally "flat potato"), produces a dense, heavy casserole that is considered a national dish of Lithuania.