Pommes Anna at Minetta Tavern
Minetta Tavern co-chefs Lee Hansen and Riad Nasr get my vote for best potato cooks anywhere. Though each of the three other potato dishes that grace the menu at Minetta Tavern (frites, aligot, and punched) is stellar, it's their Pommes Anna that I dream about; fanned-out layers of practically see-through, insanely buttery sliced potatoes crisped in the oven. The best scalloped potatoes of your life.
Hash Browns at Joseph Leonard
Great hash browns are as rare in this town as a one bedroom rent-controlled apartment, but Joseph Leonard's are great—crisp, and golden-brown on the outside and tender and moist on the inside. These are hash brown Hall of Fame material.
Patate Pizza at Sullivan Street Bakery
Carbohydrate and crunch addicts should gravitate to the patate (potato) pizza—each slice is a perfectly realized rectangular room-temperature potato tart.
Warm Garlic Chips at the Union Square Cafe
With house-made potato chips a staple on many New American menus in NYC, it's worth noting that the addictive garlic potato chips at the Union Square Cafe might have started this most-welcomed craze when Danny Meyer opened USC in 1985. I know I don't really need to order them every time I go to Union Square, but I just can't seem to resist those golden brown sucker's siren call.
'Thrice Cooked Chips' at The Breslin
Whereas many large fries end up with dry potato in the middle, these long fingers are fried nearly all the way through, giving them easily double or triple the crust of any other fries we've ever eaten.
Pommes Dauphinoise at Ai Fiori
Think of the lightest potato croquettes imaginable. So good they almost upstage the $19 burger they're served with.
Steak, Eggs, and Potato Rosti at Prime Meats
This rosti ranks among the best hash browns in town, as does the rosti at Trestle on Tenth.
Pommes Soufflés at db Bistro Moderne
Yes, the burger (in name only) at db Bistro Moderne is one impressive creation, but if you want it accompanied by Pommes Soufflés, the crispiest, lightest fried potato puffs imaginable, you have to come at dinnertime (it's accompanied by excellent fries at lunch). Believe me, these little clouds of potato joy are worth the wait