Alright, potato lovers, gather ’round! There’s just something magical about potatoes, isn’t there? They’re the undisputed champions of comfort food the kind of ingredient that instantly makes any meal feel like a warm hug. Whether you’re a seasoned chef or just starting your kitchen adventures, spuds are always on your side, ready to transform into something utterly delicious. And honestly, we’re obsessed with every single version of them.
The unassuming spud has been around more than a millennium, nourishing civilizations, providing recipes in the thousands, and winning hearts throughout the world. From the Andean peasant farmers who first planted them there thousands of years ago to today’s kitchens preparing from french fries to intricate gratins, the potato has become the world’s number one dish. They are absurdly inexpensive, infinitely adaptable, and have that magic of being able to earthy laid-back or gourmet stunning.
The good news? Potatoes never go out of style. Stash away those old reliable weeknight staples that are drudgery. These recipes are creating bottoms in seats, smiles on plates, and even a little kitchen dancing with joy. They can be crusted or creamy, down-home or fancy, meaty main courses or lacy-schmancy little bites the opportunities are limitless.
If you’re looking for weeknight inspiration, a midnight snack, or a crowd-pleasing side dish, you’re in the right place. We’ve rounded up fifteen spud-tacular dishes from elegant to cozy to downright indulgent that prove potatoes can do it all.
1. Patatas Bravas
Bye-bye yawn-inducing roasted potatoes Patatas Bravas have strolled in with pizzazz and plain-and-simple sophistication. This Spanish classic is a home run, proof that even the most humble potato can be divine. Crispy fried cubes floating in zesty brava sauce and a dollop of garlicky aioli? Oui, s’il vous plaît. They’re perfect for tapas nights, dinner parties, or heck, just because on Wednesday.
Pro tip: Generously salting your cooking water always. Potatoes only soak up when they are boiling, so do that step to be able to enjoy each bite full of flavor from the inside.
Serve with: grilled meats, roasted vegetables, or even cold sangria for that whole Spanish experience.
Patatas Bravas
This recipe crafts classic Patatas Bravas, featuring tender yet exceptionally crispy potatoes. They are boiled with vinegar for ideal texture, then double-fried to golden perfection. A rich, homemade garlic aioli is prepared with fresh egg yolks, Dijon, lemon, and a blend of oils, then seasoned with hot smoked paprika. This popular Spanish tapa is perfect as an appetizer or side dish, offering a delightful combination of textures and bold flavors.
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven For boiling and deep-frying
- 1 Slotted Spoon or Spider For safely handling hot potatoes in oil
- 2 Large Mixing Bowls One for potatoes, one for aioli
- 1 Whisk Essential for emulsifying the aioli
- 1 Microplane For finely grating garlic into the aioli
Ingredients
Main
- 2 pounds russet potatoes cut into 1- to 3/4-inch cubes
- 2 tablespoons distilled white vinegar
- Kosher salt
- 2 egg yolks
- 2 teaspoons dijon mustard
- 2 teaspoons lemon juice plus more to taste
- 3 medium cloves garlic grated on a microplane (about 2 teaspoons)
- 1/2 cup canola oil
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 3 cups peanut or canola oil for frying
- 2 teaspoons hot smoked paprika
Instructions
- Cut russet potatoes into 1- to 3/4-inch cubes. Rinse them thoroughly under cold water until the water runs clear to remove excess starch.
- Place the rinsed potatoes in a large pot, cover with cold water by about an inch, add 2 tablespoons distilled white vinegar and 2 tablespoons of kosher salt. Bring to a boil, then reduce heat and simmer until just tender, about 8-10 minutes.
- Drain the potatoes well and spread them on a wire rack set over a baking sheet to dry completely for at least 15 minutes. Pat dry with paper towels if needed.
- While potatoes dry, prepare the aioli: In a medium bowl, whisk together 2 egg yolks, 2 teaspoons Dijon mustard, 2 teaspoons lemon juice, and 2 teaspoons grated garlic.
- Slowly drizzle in 1/2 cup canola oil and 1/2 cup extra-virgin olive oil, whisking continuously and vigorously until a thick, emulsified aioli forms. Season generously with kosher salt and freshly ground black pepper. Adjust lemon juice to taste.
- Heat 3 cups of peanut or canola oil in a large heavy-bottomed pot or Dutch oven to 325°F (160°C).
- Fry the potatoes in batches, without overcrowding the pot, for 5-7 minutes until pale golden and cooked through. Remove with a slotted spoon and place them back on the wire rack.
- Increase oil temperature to 375°F (190°C). Return the potatoes to the hot oil and fry again in batches for 2-4 minutes until deep golden brown and exceptionally crispy.
- Remove the crispy potatoes with a slotted spoon, transfer to a large mixing bowl, and immediately toss with a generous pinch of kosher salt and 2 teaspoons hot smoked paprika.
- Serve the hot Patatas Bravas immediately with the prepared garlic aioli on the side for dipping.
Notes
For truly crispy Patatas Bravas, the pre-treatment of potatoes is crucial: boiling them with vinegar and salt helps break down the outer starch, leading to a shatteringly crisp exterior after frying. Ensure the potatoes are completely dry before frying to prevent oil splatters and achieve maximum crispness. The aioli benefits greatly from fresh ingredients; grate garlic finely and add lemon juice to brighten the flavor. When making the aioli, slowly drizzle in the oils while whisking continuously to create a stable emulsion. For best results, double-fry the potatoes – an initial fry at a lower temperature to cook through, followed by a higher temperature fry to achieve golden-brown perfection. Serve immediately to enjoy their crisp texture.
2. Toasted Sesame Oil Mashed Potatoes
Mashed potatoes are comfort food royalty in themselves, but toss some toasted sesame oil on top and they’re decadent and surprising. It’s pure comfort with a nutty surprise that has people pause mid-chew to say, “What’s in these?!”
Tip: Don’t overmix so potatoes won’t be sticky. Use ricer or masher and blend smooth with room-temperature dairy.
Serve with: roasted vegetables, teriyaki chicken, or miso-glazed salmon for a quick Asian-flavored dinner on a night out.
Mashed Potatoes
This classic mashed potato recipe yields a rich, creamy, and velvety side dish, perfect for any meal. Golden creamer potatoes are boiled until tender, then riced and combined with warm heavy cream, unsalted butter, and fresh chives for a comforting and flavorful accompaniment.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Small Saucepan For heating cream and butter
- 1 Potato Ricer or Food Mill Essential for smooth, lump-free potatoes
- 1 Large Mixing Bowl For combining ingredients
- 1 Colander For draining cooked potatoes
Ingredients
Main
- 4 pounds golden creamer potatoes peeled and cut into quarters
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
Instructions
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
Notes
For truly exceptional mashed potatoes, proper potato selection and technique are paramount. Golden creamer potatoes are excellent for their creamy texture; ensure they are cooked until fork-tender but not waterlogged, then drained thoroughly. The use of a potato ricer or food mill is crucial for achieving a consistently smooth, lump-free texture without overworking the starch. When heating the cream and butter, consider infusing it with aromatics like a smashed garlic clove or a sprig of thyme for added depth, straining them out before combining with the potatoes. Always add hot cream to hot potatoes to ensure proper absorption and a rich, velvety consistency. Season generously with kosher salt and freshly ground black pepper, tasting and adjusting as you go. Incorporate chives just before serving to maintain their vibrant color and fresh flavor. Avoid using an electric mixer as it can develop the starch, resulting in gummy potatoes.
3. Dauphinoise Potatoes
Rich, rich, and shamelessly decadent, Dauphinoise Potatoes prove potatoes can be luxurious enough for any evening meal outside of party night. Flaky, buttery, and packed to the brim with every bite, they are decadently deserving of a special occasion side dish but built from low-cost, humble ingredients.
Tip: Use waxy potatoes like Yukon Golds, which grill beautifully under gratins.
Serve with: roasted chicken, lamb, or even a simple green salad from the garden to cut richness.
Dauphinoise Potatoes
This is a classic recipe for scalloped potatoes. Par cooking the potatoes in milk and heavy cream ensures that the potatoes will be cooked through, flavorful and creamy. I love to use Gruyère and fontina cheeses because of the wonderful, nutty flavor of the Gruyère and the creamy mouthfeel of the fontina – but any of your favorite cheeses can be used. DEFINITELY will become a huge crowd pleaser in your house! And SOOOOOOO easy to make!
Equipment
- 1 Vegetable Peeler
- 1 Mandoline (optional, for uniform slices)
- 1 Medium Saucepot
- 1 Oven-Safe Baking Dish or cast-iron skillet
- 1 Box Grater
Ingredients
Main
- 2 pounds Yukon gold potatoes about 6
- 2 cups milk
- 2 cups heavy cream
- Kosher salt to season
- 4 grates freshly grated nutmeg
- 1 thyme bundle
- 3 cloves garlic smashed
- 2 pats unsalted butter
- 1 cup grated fontina
- 1 cup grated Gruyère
Instructions
- Preheat the oven to 400 degrees F.
- Peel and slice the potatoes into 1/4-inch slices. Add to a medium saucepot the milk, cream, salt, nutmeg, thyme, garlic and sliced potatoes. Bring to a boil, reduce to a simmer and par-cook the potatoes for 10 minutes.
- Butter a small cast-iron or oven-safe sauté pan. Add half of the par-cooked potatoes to the bottom of the skillet and top with half of the cheeses. Then layer the other half of the potatoes and cheeses on top. Bake until the potatoes are tender and the cheeses are golden, 30 to 40 minutes.
Notes
For best results, ensure your potato slices are as uniform as possible, ideally 1/4-inch thick. A mandoline is invaluable here for even cooking. Par-cooking the potatoes in the cream mixture not only infuses them with flavor but also ensures they cook through completely in the oven without drying out. Ensure there's enough liquid to just cover the potatoes during simmering. While Gruyère and Fontina are excellent choices, feel free to experiment with other melting cheeses like Comté or even a sharp cheddar for a different profile. Always allow the finished dish to rest for 5-10 minutes after baking; this helps the layers set and prevents the dish from falling apart when serving.
4. Hasselback Potatoes
These fan-cut beauties are as stunning as they are sensually alluring. Crispy on the outside, light as air on the inside, Hasselback Potatoes are refined without the pretense. They’re simple enough for weeknight meals but special enough for holidays.
Tip: Don’t skimp on the seasonings. Add some minced fresh herbs near the end and they’re restaurant-quality.
Serve with: creamy dips or a parmesan and garlic butter glaze for complete decadence.
Hasselback Potatoes
This recipe creates crispy and tender Hasselback potatoes, achieved by thinly slicing but not fully cutting through them. Each potato is then generously brushed with a savory mixture of butter, olive oil, and chives before being baked to golden perfection, offering an impressive and flavorful side dish.
Equipment
- 1 Sharp Chef's Knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Large Baking Sheet
- 2 Wooden Spoons or Chopsticks (for slicing guidance)
Ingredients
Main
- 8 tablespoons 1 stick butter, softened
- 1/2 cup extra-virgin olive oil
- 1/3 cup finely chopped chives
- Kosher salt and freshly ground black pepper
- 6 medium russet potatoes scrubbed
Instructions
- Preheat the oven to 450 degrees F.
- Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
Notes
For perfect Hasselback potatoes, precise and uniform slicing is crucial. Utilize the wooden spoon or chopstick method to ensure you create thin, even slices without cutting all the way through the potato, maintaining its fanned structure. This also allows the butter mixture to penetrate deep into each crevice. Ensure the butter mixture is generously brushed, working it into every slice for maximum flavor and crispiness. For an even crispier result, you can briefly broil the potatoes at the very end, keeping a close eye to prevent burning. A sprinkle of Parmesan cheese or a dash of smoked paprika can add another layer of flavor.
5. Salmon Baccala
Potatoes no longer on the side? This one-pot meal brings the salmon and potatoes together in a warm, comforting dish. A weeknight lifesaver delish, satisfying, and simple to clean up after.
Tip: Use pantry staples like olive oil, garlic, and herbs that you probably already have everything you need.
Serve with: glass of pale green salad or crisp white wine to cut richness.
6. Greek Lemon Butter Chicken & Smashed Potatoes
Winner in a dish: lemon-butter chicken with smashed potatoes. Simple to make, comforting, and splash of brightness. The lemon acidity slicing through richness with every bite, and it’s bright.
Pro Tip: Top the potatoes with that lemon butter. Salting your water during boiling preserves the flavor before smashing.
Serve with: tzatziki or roasted vegetables to finish off your ideal Greek-themed dinner.
Fried Smashed Potatoes with Lemons
This recipe transforms tender baby or fingerling potatoes into crispy, golden smashed delights. Boiled then pan-fried, they're finished with a vibrant dressing of olive oil, fresh lemon juice, parsley, thyme, and lemon zest. It's a simple yet elegant side dish, offering a wonderful contrast of textures and bright, herbaceous flavors perfect for any meal.
Equipment
- 1 8-Quart Stockpot For boiling potatoes
- 1 Colander For draining potatoes
- 1 Large Nonstick Skillet For frying potatoes
- 1 Spatula For turning potatoes
- 1 Small Mixing Bowl & Whisk For preparing the dressing
Ingredients
Main
- 2 pounds baby or fingerling potatoes
- 1/4 cup olive oil plus extra as needed
- 3 cloves garlic peeled and halved
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 lemons zested
- Kosher salt and freshly ground black pepper
Instructions
- For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
- In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
- For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
- Transfer the potatoes to a serving bowl and serve.
Notes
1. Achieving crispy smashed potatoes hinges on thoroughly drying them after boiling. The less moisture, the crisper the exterior will become when fried. Allowing them to dry for 5 minutes in the colander is crucial.
2. Do not overcrowd the skillet when frying. Cook the potatoes in batches to ensure even browning and crispness. Overcrowding will steam them instead of frying.
3. The initial garlic infusion in the oil is key for flavor. Be careful not to burn the garlic, as it will turn bitter. Remove it as soon as it's fragrant and lightly golden.
4. Adjust the lemon juice and zest balance in the dressing to your preference. Fresh herbs are essential here; consider a mix of flat-leaf parsley and thyme for best results.
2. Do not overcrowd the skillet when frying. Cook the potatoes in batches to ensure even browning and crispness. Overcrowding will steam them instead of frying.
3. The initial garlic infusion in the oil is key for flavor. Be careful not to burn the garlic, as it will turn bitter. Remove it as soon as it's fragrant and lightly golden.
4. Adjust the lemon juice and zest balance in the dressing to your preference. Fresh herbs are essential here; consider a mix of flat-leaf parsley and thyme for best results.
7. Steak & Potato Skillet
No comfort food is more classic than steak and potatoes. This skillet trick unites the pair in a single pan, and voila, it’s a satisfying, loaded-with-flavor dinner in half the cleanup time. It’s comfort food, revved up for crazy evenings.
Tip: Season lightly; sprinkle garlic, pepper, and fresh herbs on top.
Serve with: sautéed ‘shrooms or homemade chimichurri sauce to spice things up.
Sweet Potato-Beet Hash
This recipe creates a vibrant and savory Sweet Potato-Beet Hash, combining roasted sweet potatoes and earthy beets with crispy bacon and caramelized onions. It's an easy-to-make, flavorful side dish or light meal that offers a delightful balance of sweet and savory notes, perfect for any time of day.
Equipment
- 1 Baking Sheet Preferably large, or use two if needed to avoid overcrowding
- 1 Parchment Paper For lining the baking sheet
- 1 Medium Skillet For cooking bacon and onions
- 1 Chef's knife For precise dicing of vegetables
- 1 Cutting Board For preparing ingredients
Ingredients
Main
- 1 large sweet potato peeled and cut into 1/4-inch dice
- 1 large fresh beet peeled and cut into 1/4-inch dice
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
- 1 slice bacon cut into lardons
- 1 small onion diced
Instructions
- Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
- Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.
Notes
Precision in dicing sweet potatoes and beets is crucial for even cooking; aim for consistent 1/4-inch pieces. Don't overcrowd the baking sheet when roasting; this ensures the vegetables caramelize rather than steam, so use two sheets if necessary. Render the bacon slowly over medium-low heat to extract maximum fat and achieve crispiness without burning – this fat is key for flavor. For an extra layer of flavor, consider adding fresh herbs like rosemary or thyme to the vegetables during the last 10 minutes of roasting. A splash of apple cider vinegar or a squeeze of lemon juice at the end can brighten the hash, balancing the richness of the bacon and sweetness of the vegetables. Serve with a fried or poached egg on top for a complete breakfast or brunch dish.
8. Potato Croquettes
Golden, crispy, and sophisticated, croquettes are bite-sized perfection. With their crunchy exterior and creamy potato interior, they’re ideal for parties or as an indulgent snack. One tray of these beauties disappears faster than you’d believe.
Pro tip: Begin with richly seasoned mashed potatoes for ultimate flavor before breading and frying.
Serve with: aioli, ranch, or spicy ketchup for dipping.
Loaded Potato Croquettes
Ree’s potato croquettes are the perfect way to use up leftover mashed potatoes. They make a delicious appetizer or side dish.
Equipment
- 1 High-sided Skillet For deep frying.
- 1 Deep-Fry Thermometer Essential for maintaining precise oil temperature.
- 3 Shallow Dishes or Bowls For setting up the breading station.
- 1 2-Tablespoon Scoop For uniform croquette sizing.
- 1 Slotted Spoon or Spider For safe removal of croquettes from hot oil.
Ingredients
Main
- Vegetable oil for frying
- 1 cup leftover mashed potatoes
- 1/2 cup grated Cheddar
- 1/2 cup finely diced ham
- 1 scallion thinly sliced
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt plus more for sprinkling
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs beaten
- 2/3 cup panko breadcrumbs
- Chopped fresh parsley or chives for serving
Instructions
- Heat 2 inches of vegetable oil in a high-sided skillet to 350 degrees F.
- Meanwhile, add the mashed potatoes, Cheddar, ham and scallion to a bowl and stir to combine. Set aside.
- Mix the flour with the salt and pepper in a shallow dish. Place the beaten eggs in a second dish, then the panko breadcrumbs in a third dish. Add a couple tablespoons of water to the eggs and mix to combine.
- Using a 2-tablespoon scoop, scoop the potato mixture into your hand and form into a disc about 1 inch thick. Set onto a pan or plate and continue with the remaining mix.
- Bread the discs by dredging them first in the flour, tapping off the excess. Next, dunk them in the eggs and finally cover them in the breadcrumbs.
- Fry the croquettes in the hot oil, in batches if necessary depending on the size of your skillet, until golden and crisp, 1 to 2 minutes per side. Remove to a paper towel-lined plate, sprinkle with salt and garnish with fresh parsley or chives. Serve hot.
Notes
Mastering deep-frying is key: maintain the oil temperature precisely at 350°F. Too low, and your croquettes will absorb excess oil and become greasy; too high, and they'll brown too quickly on the outside while remaining cold or undercooked within. Ensure your mashed potato mixture is well-chilled and firm before shaping, as this greatly aids in handling and prevents them from falling apart during breading and frying. For an extra layer of flavor and texture, consider incorporating a pinch of smoked paprika or a dash of hot sauce into the potato mixture. Serve with a creamy dipping sauce, such as a chive aioli or a spicy ranch, to elevate the dish.
9. Duchess Potatoes
Golden, whirly extra clouds bring high-end glamour to any soiree. Crunch outside, soft and fluffy inside, Duchess Potatoes are the chef’s equivilent of putting on a pretty dress in order to go out to dinner. They’re simply too adorable as they taste.
Tip: Potato ricer for smooth-smooth mash, and don’t overmix sticky texture ruins the magic.
Serve over: roasts, turkey, or as show-stopping centerpiece side dish to special occasion fare.
Duchess Potatoes
This recipe creates elegant Duchess Potatoes, a classic side dish featuring creamy, seasoned potato puree piped into decorative rosettes and baked until golden. Russet potatoes are boiled, dried, then riced and combined with egg yolks, butter, and cream, seasoned with salt, pepper, and nutmeg, then piped and baked for a beautiful presentation.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Baking Sheet With parchment paper or silicone mat
- 1 Potato Ricer or Food Mill Essential for smooth, lump-free potatoes
- 1 Large Mixing Bowl
- 1 Pastry Bag with Large Star Tip For piping the decorative rosettes
Ingredients
Main
- 5 pounds russet potatoes peeled and diced, and boiled until fork-tender
- 8 egg yolks
- 1 stick butter softened
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- Nutmeg
- 1 1/4 cup heavy cream
- 1 whole egg
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat.
- Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes.
- Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes.
- Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
- Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet.
- Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)
- Bake until golden brown around the edges. Serve on a pretty platter!
Notes
The key to perfect duchess potatoes is dry, fluffy potatoes. After boiling, briefly drying them in the oven removes excess moisture, preventing a gluey texture. Always use a ricer or food mill; mashing overworks the starch, making them gummy. Ensure potatoes cool slightly before incorporating egg yolks to prevent scrambling. Season generously, tasting as you go. Chilling the piped potatoes before applying the egg wash helps them hold their intricate shape, leading to beautifully defined, golden-brown rosettes.
10. Whipped Feta Roasted Potatoes
Elevate plain roasted potatoes to new heights with the crunch of whipped feta bliss. The stinky cheese unlocks potato earthiness, treating you to a Mediterranean-spiced evening meal that will impress your dinner party guests.
Pro tip: Roast to very dark before topping with feta for radical texture contrast.
Serve with: lamb chops, falafel, or as a great appetizer.
Garlic Roasted Potatoes
This straightforward recipe yields delicious garlic roasted potatoes with a crispy exterior and tender interior. Small red or white potatoes are tossed with olive oil, garlic, salt, and pepper, then roasted until golden brown. A final toss with fresh parsley enhances their aromatic appeal, making them an ideal, easy-to-prepare side dish.
Equipment
- 1 Large Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
- 1 Large sheet pan Use two if needed to avoid overcrowding
- 1 Heat-Resistant Spatula
Ingredients
Main
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic 6 cloves
- 2 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Notes
For perfectly crispy roasted potatoes, avoid overcrowding the sheet pan; use two pans if necessary to ensure a single layer, promoting browning instead of steaming. The garlic can sometimes burn during long roasting times; consider adding half the garlic initially and the rest during the last 15-20 minutes, or even after removing from the oven, if you prefer a less intense, fresh garlic flavor. Tossing the potatoes midway is crucial for even browning and a consistent crisp texture. Always taste and adjust seasoning with salt and pepper right before serving, as flavors concentrate during roasting.
11. Loaded Potato Skins
Party favorite, loaded skins all in one bite crunch, cheese, bacon, and sour cream. They’re infinitely versatile, too try pulled pork, chili, or veggie fillings.
Tip: Pre-brown shells in oven to fill them; they’ll be able to stand on their own with toppings.
Serve with: beer, soda, or heck, more potato sides it’s a party!
Loaded Potato Skin Sliders
Loaded Potato Skin Sliders transform frozen potato skins into unique slider 'buns' for savory seasoned ground beef patties. Complemented by a zesty homemade sauce, fresh tomatoes, and crisp lettuce, these easy-to-assemble appetizers or main courses are a fun, flavorful twist on classic comfort food, perfect for entertaining or a casual meal.
Equipment
- 1 Baking Sheet For cooking the potato skins
- 1 Large Skillet For browning ground beef
- 1 Mixing Bowl For preparing the special sauce
- 1 Spatula or wooden spoon For breaking up and stirring ground beef
- 1 Measuring Spoons For precise sauce ingredient measurements
Ingredients
Main
- Two 16-ounce packages frozen loaded potato skins
- 1/3 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon ketchup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 pound ground beef 80/20
- Canola oil for the pan
- 2 large plum tomatoes sliced crosswise into 24 slices
- Shredded iceberg lettuce for serving
Instructions
- Preheat your oven to the temperature specified on the frozen loaded potato skins package, typically around 400°F (200°C).
- In a medium bowl, whisk together the mayonnaise, yellow mustard, ketchup, garlic powder, onion powder, and smoked paprika. Season with a pinch of kosher salt and freshly ground black pepper. Set aside.
- Heat a large skillet over medium-high heat. Add a splash of canola oil, then add the ground beef and cook, breaking it up with a spatula, until fully browned and no pink remains, about 5-7 minutes.
- Carefully drain any excess fat from the cooked ground beef and season the beef with salt and pepper to taste.
- Arrange the frozen loaded potato skins in a single layer on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until heated through and crispy.
- Once the potato skins are cooked, carefully remove them from the oven and slice each in half if they are whole, or separate if pre-halved.
- To assemble the sliders, take one half of a potato skin and place a portion of the seasoned ground beef on it.
- Drizzle or spread a generous amount of the prepared special sauce over the beef.
- Top with a thin slice of plum tomato and a small handful of shredded iceberg lettuce.
- Complete the slider by carefully placing the other half of the potato skin on top. Serve immediately.
Notes
For truly crispy potato skins, ensure they are spaced out on the baking sheet and cooked until deeply golden and firm. If they seem soggy, a quick broil at the end can help, but watch carefully. When browning the ground beef, break it down finely to ensure even distribution in each slider. Drain excess fat thoroughly to avoid greasy sliders. The 'special sauce' is the heart of this dish; taste and adjust seasonings like salt, pepper, and paprika to balance the tang from the mustard and ketchup. For an elevated touch, consider caramelizing some onions to add to the beef for extra depth, or adding a touch of pickle relish to the sauce for an extra zing.
12. Tater Tot Casserole
Few dinners are as nostalgic as this casserole. Tater tots, cheese melted on top, and beefy goodness equal comfort in the guise of a casserole. It’s comfortable, simple, and great for potlucks or family night.
Pro tip: A broil will quickly crust the top of the tots.
Serve with: a green salad or a coleslaw to provide contrast.
Loaded Potato Skin Sliders
Loaded Potato Skin Sliders transform frozen potato skins into unique slider 'buns' for savory seasoned ground beef patties. Complemented by a zesty homemade sauce, fresh tomatoes, and crisp lettuce, these easy-to-assemble appetizers or main courses are a fun, flavorful twist on classic comfort food, perfect for entertaining or a casual meal.
Equipment
- 1 Baking Sheet For cooking the potato skins
- 1 Large Skillet For browning ground beef
- 1 Mixing Bowl For preparing the special sauce
- 1 Spatula or wooden spoon For breaking up and stirring ground beef
- 1 Measuring Spoons For precise sauce ingredient measurements
Ingredients
Main
- Two 16-ounce packages frozen loaded potato skins
- 1/3 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon ketchup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 pound ground beef 80/20
- Canola oil for the pan
- 2 large plum tomatoes sliced crosswise into 24 slices
- Shredded iceberg lettuce for serving
Instructions
- Preheat your oven to the temperature specified on the frozen loaded potato skins package, typically around 400°F (200°C).
- In a medium bowl, whisk together the mayonnaise, yellow mustard, ketchup, garlic powder, onion powder, and smoked paprika. Season with a pinch of kosher salt and freshly ground black pepper. Set aside.
- Heat a large skillet over medium-high heat. Add a splash of canola oil, then add the ground beef and cook, breaking it up with a spatula, until fully browned and no pink remains, about 5-7 minutes.
- Carefully drain any excess fat from the cooked ground beef and season the beef with salt and pepper to taste.
- Arrange the frozen loaded potato skins in a single layer on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until heated through and crispy.
- Once the potato skins are cooked, carefully remove them from the oven and slice each in half if they are whole, or separate if pre-halved.
- To assemble the sliders, take one half of a potato skin and place a portion of the seasoned ground beef on it.
- Drizzle or spread a generous amount of the prepared special sauce over the beef.
- Top with a thin slice of plum tomato and a small handful of shredded iceberg lettuce.
- Complete the slider by carefully placing the other half of the potato skin on top. Serve immediately.
Notes
For truly crispy potato skins, ensure they are spaced out on the baking sheet and cooked until deeply golden and firm. If they seem soggy, a quick broil at the end can help, but watch carefully. When browning the ground beef, break it down finely to ensure even distribution in each slider. Drain excess fat thoroughly to avoid greasy sliders. The 'special sauce' is the heart of this dish; taste and adjust seasonings like salt, pepper, and paprika to balance the tang from the mustard and ketchup. For an elevated touch, consider caramelizing some onions to add to the beef for extra depth, or adding a touch of pickle relish to the sauce for an extra zing.
13. Pierogies
These are old-school East European dumplings that are typically filled with potato-cheese filling enclosed in a soft dough. Fry them up or boil them, and it’s richness in a tiny little bundle of joy. Pierogies service is being wrapped in grandma.
Tip: Top with caramelized onions and sour cream for that cozy, real flavor.
Serve with: sausage, cabbage rolls, or plain by itself with a pat of butter.
Grilled Pierogies and Kielbasa
This easy grilled dish combines savory kielbasa, tender potato-and-cheddar pierogies, and sweet grilled onions. Everything is tossed in a vibrant mustard-apple cider vinegar dressing and finished with fresh parsley. It's a quick, hearty meal perfect for grilling season, offering a comforting yet fresh take on classic Central European flavors.
Equipment
- 1 Grill For even cooking and char marks.
- 1 Large Mixing Bowl For preparing the dressing and tossing ingredients.
- 1 Whisk To emulsify the dressing smoothly.
- 1 Chef's knife For slicing kielbasa and chopping onion.
- 1 Cutting Board For safe and efficient prep work.
Ingredients
Main
- 1 pound kielbasa pork or turkey, cut into 4 pieces
- 2 tablespoons whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 large white onion cut into 6 wedges
- 1 pound frozen potato-and-cheddar pierogies do not thaw
- Kosher salt and freshly ground pepper
- 1/4 cup roughly chopped fresh parsley
Instructions
- Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
- Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
- Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
- Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.
Notes
For perfectly grilled pierogies, ensure your grill is preheated to medium to achieve a nice char without burning. Do not thaw the pierogies; grilling them from frozen helps maintain their shape and prevents them from sticking. The combination of mustard and vinegar in the dressing provides a bright, tangy counterpoint to the rich kielbasa and starchy pierogies; emulsify slowly for a smooth consistency. Grilling the onion wedges until tender and slightly caramelized adds a delightful sweetness. Consider finishing with a squeeze of fresh lemon juice before serving to elevate the flavors, and a sprinkle of smoked paprika on the pierogies for an extra layer of complexity.
14. Potato Rolls
Potatoes are the bread hero! They are light, slightly sweet, and wonderful to serve as slippers to mop up gravies or slider bottoms. Fresh out of oven, they cannot be denied.
Tip: Potate starch in bread makes bread soft ideal to prepare in advance of time without drying out.
Serve with: soups, stews, or as slider bottoms.
Potato Rolls
These are an addictive, all-American comfort food that'd be just at home at Thanksgiving as they'd be at a 4th of July barbecue. Slightly sweet and perfectly doughy, these deserve their classic status.
Equipment
- 1 Standing Mixer With paddle and dough hook attachments
- 1 Potato Ricer or Food Mill For smooth potato puree
- 2 9-inch Round or Square Cake Pans
- 1 Pizza Wheel or Bench Scraper For accurate dough portioning
- 1 Large Mixing Bowl For initial dough rise
Ingredients
Main
- 1 medium baking potato about 6 ounces
- 1/2 cup hot water 115 degrees F
- 2 large eggs at room temperature
- 2/3 cup sugar 4 1/4 ounces
- 2 1/4 teaspoons rapid rise yeast 1/4 ounce package
- 1 teaspoon fine salt
- 4 1/4 to 1/2 cups all-purpose flour 13 1/8 ounces
- 1/2 cup unsalted butter 1 stick, at room temperature, plus more for brushing
Instructions
- Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.)
- Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours.
- Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes.
- Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball.
- Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours.
- Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper.
- (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.)
- Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook's Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Bake rolls until golden brown and puffy, and an instant-read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter.
- Cook the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls.
Notes
Achieving the perfect texture for these potato rolls hinges on the dough's hydration; resist the urge to add excessive flour. The dough will initially be quite sticky before becoming smooth and tacky. Using a kitchen scale to portion each 1-ounce roll ensures uniform size and even baking. For optimal rise, maintain a warm, draft-free environment during both proofing stages. The internal temperature of 190°F is critical for doneness, preventing undercooked centers while keeping the rolls moist. Brushing with softened butter immediately after baking provides a rich flavor and a beautiful, glossy finish.
15. Sweet Potato Sensations
Sweet potatoes have their turn as well. They bring nutrition, color, and variety and still offer the satisfying texture of potato. Spiced and roasted or baked, or used to make pie, they’re a wonderful change of pace.
Tip: Balance their inherent sweetness with strong flavors like chili-lime or rosemary-garlic.
Serve with: Thanksgiving feast, grain bowls, or breakfast hash.
Sweet Potato Chips Chex Mix
This recipe creates a delightful sweet and savory snack mix featuring Rice and Wheat Chex cereals combined with sweet potato tortilla chips. Coated in a buttery brown sugar syrup and finished with miniature marshmallows, it's a quick and easy treat perfect for sharing or enjoying anytime.
Equipment
- 1 Large Roasting Pan Or a large baking sheet with sides for even spreading and baking.
- 1 Large Mixing Bowl For combining cereals and chips before coating.
- 1 Saucepan Or microwave-safe bowl for melting butter and syrup mixture.
- 1 Measuring Cups and Spoons
- 1 Heat-proof spatula or wooden spoon For stirring and coating the mix thoroughly.
Ingredients
Main
- 4 cups Rice Chex™ cereal
- 4 cups Wheat Chex™ cereal
- 1 bag 5.5 oz Food Should Taste Good® sweet potato tortilla chips
- 1/4 cup butter or margarine
- 1/3 cup light brown sugar
- 1/3 cup light corn syrup
- 1 teaspoon salt
- 2 cups miniature marshmallows
Instructions
- Preheat your oven to 250°F (120°C).
- In a large roasting pan or extra-large bowl, combine the Rice Chex™ cereal, Wheat Chex™ cereal, and sweet potato tortilla chips.
- In a small saucepan, melt the butter over medium heat.
- Stir in the light brown sugar, light corn syrup, and salt into the melted butter.
- Bring the mixture to a gentle boil, stirring constantly, and boil for 1 minute.
- Pour the hot syrup mixture evenly over the cereal and chip mixture in the roasting pan.
- Stir gently but thoroughly until all the cereal and chips are evenly coated.
- Bake for 45 to 60 minutes, stirring every 15 minutes to ensure even crisping and prevent sticking.
- Remove the mix from the oven and immediately stir in the miniature marshmallows.
- Spread the mix onto wax paper or parchment paper to cool completely before serving or storing in an airtight container.
Notes
To achieve a truly irresistible sweet and savory balance, ensure the sweet potato chips are still crisp when added; avoid stale ones. For the caramel coating, bring the butter, brown sugar, and corn syrup to a gentle boil and let it simmer for just 1 minute to ensure it thickens slightly and coats the mix well. Stirring frequently during baking is crucial to prevent burning and ensure even crisping. The marshmallows should be added only after the mix has cooled slightly to prevent them from completely dissolving, allowing them to remain chewy and distinct. For an extra layer of flavor, consider adding a pinch of cinnamon or a dash of vanilla extract to the syrup mixture.
Wrapping It Up
Whew what a spudtacular adventure! From elegant gratins and Duchess whirls to humble one-pot meals and plain ol’ casseroles, it’s clear the humble spud is queen of the table. They’re not ingredients they’re the very comfort, joy, and warmth of the table.
Potatoes have this marvelous elasticity to assume any one of your moods. Potatoes are either big or plain, fast or complicated, simple or refined. And the most marvelous part of it all? They remain always within your means and accessible, and it is never hard to prepare food which tastes marvelous to eat without emptying your purse.
So go forth, potato lovers grab some spuds and get cooking! Whether you’re whipping up Patatas Bravas for a party, making cozy Tater Tot Casserole for the family, or treating yourself to silky Dauphinoise, you’ll never run out of ways to enjoy them. These recipes aren’t just meals; they’re little moments of joy waiting to happen.
After all, life’s simply better with potatoes.
