The Crispiest Oven-Fried Potatoes

Patatas bravas, leek risotto, and more recipes.

View in Browser Add nytdirect@nytimes.com to your address book. Andrew Scrivani for The New York Times Saturday, May 16, 2020 The Crispiest Oven-Fried Potatoes The week’s most popular dishes include oven-fried patatas bravas with two sauces (above); chicken yassa; and leek risotto with sugar snap peas and pancetta. Find more recipes in the collection below.   Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Recipes for the Weekend   Andrew Scrivani for The New York Times Oven-Fried Patatas Bravas (Crispy Potatoes With Two Sauces) David Tanis 30 minutes, 4 appetizer servings   David Malosh for The New York Times. Food Stylist: Simon Andrews. Chicken Yassa (Chicken With Onions, Citrus and Chile) Alexa Weibel 1 hour, plus marinating, 4 servings   Julia Gartland for The New York Times (Photography and Styling) Leek Risotto With Sugar Snap Peas and Pancetta Susan Spungen 40 minutes, 4 servings   Gentl and Hyers for The New York Times (Photography and Styling) Moka Dupont: A French Icebox Cake Dorie Greenspan 30 minutes, plus at least 3 hours chilling, 8 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018