BEST RECIPES

These old faves and hidden gems are worth adding to your recipe box. This issue features the winners of our annual Best Recipes contest, as determined by thousands of votes from fellow home cooks and a cook-off with Allrecipes video stars Nicole McLaughlin and Roscoe Hall.

- MARY ANDINO

BANG BANG-INSPIRED POTATOES

HANDS-ON 15 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY AMANDA HOLSTEIN

Inspired by the fried shrimp app popularized by Bonefish Grill (which bears little resemblance to its namesake, Sichuan bang bang chicken), this recipe swaps the seafood for crispy potatoes.

1. Preheat oven to 450°F. Toss together potatoes and oil on a 10x15-inch rimmed baking sheet. Whisk together cornstarch, salt, onion powder, garlic powder, and paprika in a small bowl. Sprinkle evenly over potatoes; toss to coat. Spread potatoes in an even layer.

2. Roast, stirring every 10 minutes, until crispy, 30 to 35 minutes. Let stand on baking sheet 5 minutes, then transfer to a serving dish.

3. Meanwhile, for sauce, whisk together mayonnaise, buttermilk, sriracha, chili sauce, and rice vinegar in a small bowl. Drizzle over potatoes and garnish with green onions.

CRUNCH WRAP CASSEROLE

HANDS-ON 20 MIN TOTAL 55 MIN SERVES 10 SUBMITTED BY NICOLE MCLAUGHLIN

1. Preheat oven to 375°F. Heat a large skillet over medium-high heat. Cook ground beef, stirring and breaking up lumps, 2 minutes. Add onion; cook, stirring frequently, until meat is browned and onion has softened, about 5 minutes.

2. Add taco seasoning and water; cook, stirring constantly and using a wooden spoon or spatula to scrape up any browned bits from bottom of pot, until bubbly and thickened, about 2 minutes. Remove from heat.

3. Lightly coat a 9x13-inch baking dish with some of the melted butter. Arrange 5 tortillas in dish, allowing excess to hang over sides and overlapping to completely cover bottom of dish. Spread cheese over tortillas. Layer evenly with cilantro and tomatoes. Gently spread sour cream evenly over tomatoes.