SAN DIEGO — There's nothing like the creaminess of baby red potatoes, but then once you fry them and make them crispy it takes it to a whole new level. This is my spin on one of the potato dishes we ...

1. Heat oil in a 10-inch cast-iron skillet over medium heat. Add half of the potatoes, cut side down, and fry until golden brown, 4 to 6 minutes. Flip potatoes and continue frying until skin is crisp ...

Make garlic confit: Heat 1 cup olive oil in a small pan over medium-low heat. Add garlic cloves, then reduce heat to lowest setting. Cook until garlic is very soft, about 1 hour. (To store, let garlic ...

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 ...