They were really good, so light, not doughy, and full of potato flavor.

They are slightly thicker than typical chips, with a good potato flavor.

Basil and crumbled Italian sausage went nicely with gnocchi, which had lots of potato flavor.

The thinner ones brown and have a deeper nut flavor; the thicker ones stay blond and heavy on potato flavor.

The thick-cut fries depart from the previous crispy battered fries for "a more authentic potato flavour".

To my taste they were ordinary, lifted by their distinct potato flavor but dragged down by pasty heaviness.

A shrimp bisque is quintessentially French, but here it has the subtle sweet potato flavor of the South.

It's astringent but not neutral like vodka: you taste the sweet potato flavor.

What happened, I think, was that the clarity of the potato flavor was so overpowering as to diminish the overall french-fry experience.

I'm a classicist: to me, the perfect mashed potatoes are smooth and thickly creamy, but not overly buttered, with a definite potato flavor.