Small potatoes are boiled until tender, flattened, then roasted hard for craggy edges and creamy centers. Leaving space around each potato turns all that extra surface area into crust.

Fluffy russet potatoes meet mellow garlic and warm dairy for a smooth, savory mash. Draining well and mashing gently keep the texture light rather than gluey.

Dry broccoli and a preheated pan deliver deeply browned edges instead of steamed florets. Parmesan goes on near the end so it turns crisp without burning.

Charred corn brushed with a creamy lime sauce and finished with cheese, chile, and cilantro. Serve it on the cob or cut into cups for a party.