From lumpy mashed potatoes to golden French fries, and even to an elegant bake, potatoes are the unsung heroes in the kitchen of every home, doling out meals that leave both young and old smiling. Be it golden fried fries, potatoes mashed enough to feel like velvet, or an elegantly baked side dish, these spuds steal the limelight off any table. Of course, if you were to choose just one thing to have with a meal, wouldn’t potatoes come first for their endless versatility? This curated collection of 15 potato recipes is sure to show the amazing adaptability of this humble root vegetable. Get ready for a gastronomic journey that will surely leave your taste buds singing and your guests asking for more.
These are the great spuds of the world, culinary chameleons which fit into any flavor and cuisine with so much finesse and ease. From soul warmers to posh dishes that impress your dinner guests, potatoes never disappoint. This lineup will get you out of your comfort zone in no time by trying something new. Whether it is for a quick dinner over the week or on holidays, these surely will impress anyone. Get your potatoes, fire up the stove, and let’s get this spud-tacular adventure going.
Every dish will truly celebrate the spud’s never-ending capabilities, from crispy to creamy delights. They want your kitchen to be joyful, be you a novice or a pro, and from French sophistication to bold international street foods, there will be something for every taste. Now, roll up those sleeves and round up the ingredients as it’s time to work some magic with potatoes. Here come 15 game-changing recipes that’ll make meals unforgettable.
1. Potatoes Lyonnaise
Now, envision thin slices of golden potatoes mingling with sweet, caramelized onions in this fine Lyonnaise from France. Potatoes Lyonnaise evoke rustic comfort and upscale elegance all at once-fitting for any occasion. This is a warm, buttery hug from the gourmet chef that feels like a special treat. You will look like a culinary pro without having to put in hours in the kitchen with just a few ingredients. Get ready to fall in love with this French classic that’s anything but ordinary.
It’s all about the crisps-from rich butter and aromatic onions to thinly sliced potatoes, 1/4 inch thick-so that delicate balance is just right in perfect symmetry between crispy and tender. Sprinkle with some fresh rosemary or thyme for that aromatic burst that elevates the dish. Goes great with roast chicken, grilled salmon, or even your holiday ham. Before you know it, your guests will be begging for the recipe.
- For a crisper result, it is better to use starchy potatoes, like Russets and Yukon Golds.
- While butter gives that golden, crunchy finish that’s just irresistible.
- Stir very little, let them brown without stirring and get crispy.
- First, parboiling makes for the creamiest interior that just melts in your mouth.
- Fresh herbs really elevate it, and adding rosemary or thyme gives it that aromatic gourmet touch.
Simplicity meets sophistication in every delicious, satisfying bite. Crunchy potatoes meet soft, sweet onions in an ideal, harmonious balance. This is great for dinner after work and also a part of your holiday spread. Surprisingly, it is so easy to put together and makes you look like a star in the kitchen. Serve warm, and just watch it disappear off the table.
Microwaved Potatoes Lyonnaise
Equipment
- 1 Microwave-safe casserole dish 3-quart capacity recommended
- 1 Chef’s knife
- 1 Cutting Board
- 1 Vegetable Peeler
- 1 Mixing Spoon or Spatula
Ingredients
Main
- 3 large potatoes peeled and cubed
- 2 small onions sliced
- 2 tablespoons margarine
- 2 cloves garlic minced
- ½ teaspoon salt
- ⅛ teaspoon dried oregano
- ⅛ teaspoon black pepper
- ⅛ teaspoon paprika
Instructions
- In a 3-quart microwave-safe casserole dish, combine potatoes, onions, margarine, garlic, salt, oregano, pepper, and paprika.
- Microwave on high until margarine melts, about 1 minute. Stir, then cook for 10 more minutes, stirring occasionally.
Notes
2. Cheesy Scalloped Potatoes
Cheesy scalloped potatoes-what’s more comfort food than rich, creamy, gooey, and cheesy? These velvety layers of richness will just make any meal special. Think about tender potatoes baked to perfection in a gooey sauce, topped by a golden, bubbly crust that sets the ideal scenario for those holiday dinners or anytime you want to impress your guests. Get ready for a scoop of pure, indulgent decadence.
That’s rich sauce over every slice of potato, with the cheddar or Gruyère melted to a creamy nirvana, joined by cream adding that silky richness to it. Golden on top, baked to perfection, this is almost too beautiful to eat. It is one of those dishes that you find yourself reaching for, until it disappears rather fast from any table. Your kitchen will smell of a cozy, comforting haven.
- Slicing should be done uniformly: 1/4-inch-thick slices are necessary for even cooking and good texture.
- Bold cheese wins: sharp cheddar or Gruyère really brings the flavor.
- Low and slow baking provides a creamy, tender outcome each time.
- Heavy cream provides that silky, really indulgent consistency to the sauce.
- Season smart: Add a pinch of either nutmeg or garlic powder for added depth.
Immediately brings to mind family reunions, cousins sleeping over, and hot holiday meals. Goes great with ham, turkey, or as a vegetarian main course. If you’re lucky, it’s even better the next day. This is one of those recipes that definitely will make it into the keeper pile and become a family tradition in your family. Just be prepared to fall head over heels in love with every cheesy, creamy bite.
Cheesy Scalloped Potatoes with Ham
Equipment
- 1 2-Quart Baking Dish
- 1 Saucepan Medium-sized
- 1 Chef’s knife For prepping ingredients
- 1 Cutting Board
- 1 Whisk For smooth sauce
Ingredients
Main
- 4 cups peeled and sliced potatoes
- 2 cups diced ham
- ½ onion chopped
- 2 cups milk
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ¼ pound Cheddar cheese diced
- 1 pinch paprika or to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C).
- Layer 1/2 of the potatoes, 1/2 of the ham, and 1/2 of the onions in a 2-quart baking dish; repeat layers. Dotdash Meredith Food Studios
- Cook milk, peas, flour, butter, parsley, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Dotdash Meredith Food Studios
- Stir Cheddar cheese into sauce until melted. Dotdash Meredith Food Studios
- Pour sauce over potato and ham mixture; sprinkle with paprika. Cover with aluminum foil. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Bake in the preheated oven until potatoes are tender, about 1 hour. Remove foil and continue baking until lightly browned, about 15 minutes more. Dotdash Meredith Food Studios
Notes
3. Air Fryer Smashed Potatoes
Now, enter the game-changer: crispy, golden, and addictively delicious Air Fryer Smashed Potatoes. These divine bites are fluffy inside, enclosed by a crunchy outside that’s just too tempting. They are super easy to make in the air fryer with a minimum amount of oil for maximum flavor and crispiness, and yes, they are gone in an instant. Prepare for a delicious obsession with this easy, spectacular dish.
Boil the baby potatoes, then smash and fry them in an air fryer until crispy. Anything that’s got nooks and crannies on a smashed surface gets super crispy in the air fryer. Of course, they are great with ketchup, but if you want a little oomph, give this “Everything But the Kitchen Sink” sauce a try. That is really what makes each bite a treat: crunchy on the outside, soft inside. These definitely bring delight to every meal.
- Over-boiling: Boil the potatoes, but they should remain firm.
- Onions: Mash using a fork or tumbler, only to crush the onions and not to break them.
- Just a light coating will suffice, for this will ensure that it comes out crispy when put into the air fryer.
- Season liberally with garlic powder, paprika, or herbs for added taste.
- Do not overcrowd the potatoes in the air fryer; there needs to be space between them so they can cook evenly.
These are no ordinary smashed potatoes: kid-friendly, adult-approved, and with endless ways to make them your own with cheese or herbs. Make for game nights, casual dinners, or any time you need to feed a crowd. So easy, they will be in your rotation. Fire up the air fryer for potato perfection.
Air Fryer Smashed Potatoes
Equipment
- 1 Air Fryer
- 1 Large Pot For boiling potatoes
- 1 Potato Masher Alternatively, use a sturdy fork
- 1 Medium Mixing Bowl
- 1 Small Microwave Safe Bowl For melting butter
Ingredients
Main
- 8 ounces baby gold potatoes
- 1 Tablespoon unsalted butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Thoroughly wash the baby gold potatoes. In a large pot, add the potatoes and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes, or until fork-tender.
- Drain the cooked potatoes well and let them sit in the colander for a few minutes to allow excess steam to escape and dry slightly.
- While potatoes are cooling, melt the unsalted butter in a small microwave-safe bowl or saucepan.
- In a medium mixing bowl, combine the melted butter, salt, garlic powder, and ground black pepper. Whisk to ensure all spices are evenly incorporated.
- Transfer the warm, drained potatoes to the mixing bowl with the seasoned butter. Using a potato masher or the back of a sturdy fork, gently smash each potato until flattened but still holding together.
- Toss the smashed potatoes in the bowl, ensuring they are evenly coated with the butter and spice mixture.
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Arrange the smashed potatoes in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary.
- Air fry for 15-20 minutes, flipping halfway through, or until the potatoes are deeply golden brown and crispy.
- Carefully remove the crispy smashed potatoes from the air fryer and serve immediately, garnished as desired.
Notes
4. Three-Pickle Potato Salad
Oh, pickle lovers, rejoice. Threepickle potato salad gives the classic some real zest. This no-ordinary potato salad makes pickles stars. It would go great on picnics or barbecues, anything of this sort-just what one needs to get away from the ordinary. Absolutely fall in love with this zesty, crunchy, unforgettable dish.
It brings together the creaminess of potatoes with pickle relish, pickled okra, and bread-and-butter pickles in a bright flavor profile that’s multi-layered, tangy, and sweet all at once. Creamy and crunchy, with just that right little bit of sass, this will doubtless be the instant hit of your next potluck or cookout. Chill well before serving to maximize refreshment, and get ready for people to beg for the recipe.
- Mix different kinds of pickles together; relish, okra, and bread-and-butter add depth.
- Chill before serving. Flavors meld wonderfully when refrigerated for hours.
- Use waxy potatoes, which hold their shape better in salads.
- Add in some fresh herbs like dill or parsley to give it that ultimate sour pickle feel.
- Dressing: Just a little bit of mustard, only for balance.
This fantastic potato salad showstopper amazes with every single bite, keeps it apart from its brothers, and fun is added just the right way. This will go great for potlucks, picnics, and everything with burgers and grilled chicken; you’ll be hooked, you’ll make this over and over this summer. Be prepared to get hooked on this tangy and creamy masterpiece.
Old-Fashioned Potato Salad
Equipment
- 1 Large Pot For boiling potatoes
- 1 Saucepan For hard-boiling eggs
- 1 Cutting Board
- 1 Chef’s knife For chopping potatoes, eggs, celery, and onion
- 1 Large Mixing Bowl For combining ingredients
Ingredients
Main
- 5 medium potatoes
- 3 large eggs
- 1 cup chopped celery
- ½ cup chopped onion
- ½ cup sweet pickle relish
- ¼ cup mayonnaise
- 1 tablespoon prepared mustard
- ¼ teaspoon garlic salt
- ¼ teaspoon celery salt
- ground black pepper to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Dotdash Meredith Food Studios
- Drain, cool, peel, and chop potatoes. Dotdash Meredith Food Studios
- While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Dotdash Meredith Food Studios
- Remove eggs from hot water; cool, peel, and chop into chunks. Dotdash Meredith Food Studios
- Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined. Dotdash Meredith Food Studios
- Chill potato salad in the refrigerator before serving for best flavor results. Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
5. Party Potatoes
Party potatoes-aka cheesy potatoes-aka funeral potatoes-are comfort in casserole form. This is one of those potluck-holiday dinner-cozy family gathering sorts of dishes that’s going to be the real hit of the party. Creamy cheesy goodness inside, crunchy top. a plate of pure nostalgia. It’s one of those recipes that makes everyone dig in, spoon after spoon. Prepare for it to be a staple at every event.
It’s all about balance in textures: creamy potatoes with a crunchy top layer of corn flakes or breadcrumbs. Shredded hash browns add a smooth, cohesive texture that’s scoopable. Hearty and satisfying, this is practically a synonym for family dinners and revelry. This casserole goes fast, so you might want to double up. Comfort food at its best.
- Of these, the shredded hash browns work best to provide a smooth, even consistency.
- Go big on cheese: cheddar or a mix brings creamy indulgence
- Crunchy topping matters whether it is corn flakes or breadcrumbs.
- Bake until it gets bubbly; if the top has turned golden, then it’s ready for you.
- Make ahead: Assemble the day before to make hosting less stressful.
Party potatoes are a tradition unto themselves: joyful, not just a side dish, they’re perfect for holidays and potlucks-or really, anytime you need that touch of cozy. Serve them with ham or turkey or with a simple green salad for a complete meal. Not only will this be amazingly easy to prepare, but it’s sure to appeal to everyone. Be prepared for new memories to be made with every luscious scoop.
Party Potatoes
Equipment
- 1 Casserole Dish 2-quart
- 1 Large Pot
- 1 Large Mixing Bowl
- 1 Electric Mixer Handheld or stand mixer
- 1 Potato Masher (optional if using electric mixer for initial mashing)
Ingredients
Main
- 9 large potatoes peeled and cubed
- 8 ounces cream cheese cut into cubes
- 1 cup sour cream
- 2 teaspoons onion salt
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter cut into small chunks
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain.
- Transfer potatoes to a large mixing bowl and mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat with an electric mixer until light and fluffy. Transfer mixture to the prepared casserole dish and dot with butter.
- Bake in the preheated oven until heated through, 30 minutes.
Notes
6. Cream Cheese Mashed Potatoes
Oh, mashed potatoes are good, but once you add cream cheese into them, it is divine. Take your favorite side to a whole new dimension with this über-creamy, over-the-top version that nobody can resist. This is one of those dishes you close your eyes to, just enjoying every single richly velvety bite. Perfect for weeknight dinner or special occasions, this is one complete game-changer. Be ready to redefine comfort food with this one decadent delight.
That kind of richness comes with cream cheese and sour cream. That cream cheese melts into a silky, tangy base that gives so much depth to the dish. Then adding in the sour cream brings in the fluffiness and moisture; hence, each spoonful is just a piece of bliss. These might just steal the show from your main course. Your family will be going back for seconds in no time.
- There’s a natural creaminess in these Yukon Golds that’s great for mashing.
- Warm cream cheese: Softened cheese goes well with potatoes.
- Mix ingredients until just combined. Overmixing yields a gummy texture.
- Add butter for richness and a silky finish to the dish.
- Season well. Great with garlic or chives.
This is comfort food taken to a really unforgettable dimension. Serve it up with roast beef, grilled veggies, or anything that just requires a side of creamy indulgence. It’s one of those versatile recipes that’s easily scaled up for a crowd or down for a small meal. Get ready to fall in love with mashed potatoes all over again.
Slow Cooker Mashed Potatoes
Equipment
- 1 Slow Cooker
- 1 Vegetable Peeler
- 1 Chef’s knife
- 1 Cutting Board
- 1 Potato Masher
Ingredients
Main
- 4-5 pounds russet or Yukon gold potatoes peeled and cut into 1/2-inch pieces
- 2 cloves of garlic smashed
- 1 1/2 teaspoons coarse kosher salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/2 cup chicken broth I use low-sodium
- For Mashing:
- 1/3 cup milk if needed
- 2-3 tablespoons butter
- 2 ounces cream cheese softened (or 1/4 cup sour cream)
- Salt and pepper to taste
Instructions
- Peel the russet or Yukon gold potatoes and cut them into uniform 1/2-inch pieces to ensure even cooking.
- Smash the garlic cloves.
- Place the cut potatoes and smashed garlic into the slow cooker.
- Add 1 1/2 teaspoons coarse kosher salt, 1/4 teaspoon black pepper, 1 cup milk, and 1/2 cup chicken broth to the slow cooker. Stir to combine.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours, or until the potatoes are very tender and easily pierced with a fork.
- Once cooked, carefully drain any excess liquid from the slow cooker, reserving a small amount if the potatoes seem too dry.
- Add the softened cream cheese (or sour cream) and 2-3 tablespoons of butter to the cooked potatoes.
- Using a potato masher, mash the potatoes until smooth or to your desired consistency, being careful not to over-mash.
- Gradually add 1/3 cup of warm milk, if needed, until the mashed potatoes reach your preferred creaminess.
- Taste and adjust seasoning with additional salt and pepper as necessary before serving hot.
Notes
7. Twice Baked Potato Casserole
Picture all of those flavors of a loaded baked potato, turned into crowd-friendly casserole form. This Twice Baked Potato Casserole recipe is loaded with fixin’s like crispy bacon, creamy cheese, and fresh scallions. So easy and full of flavor, it’s the ultimate in feeding a hungry group-from holiday feasts to just any old weeknight dinner, this never fails. Time to scoop up some serious comfort and flavor.
It overflows with crispy bacon, melted cheese, sour cream, and fresh scallions. The creamy potatoes just burst in your mouth-a beautiful contrast to the top golden brown in flavor and texture. It’s one of those dishes that fill your kitchen with that cozy aroma-the type you can never resist somehow. This will surely hit the spot whether for family time or potlucks. You’ll love how easy it is to make.
- Russet potatoes bake up light and hold up well.
- Cook the bacon beforehand, as crispy bacon gives a great crunchiness.
- Mix the cheeses together until you get a molten-like combination of cheddar and mozzarella.
- Sprinkle the scallions on top so that every scoop has a fresh, oniony bite.
- Bake until golden, with a top that is bubbly and well-browned.
Comfort food at its best: filling, satisfying, and brings people together. It’s great to make ahead of time so you can tend to the company of your guests. It will go well with just about anything if you have a favorite main course. It’s pure comfort food that really delivers any time of day or night. Add it into your rotation for surefire smiles.
Twice Baked Potato Casserole
Equipment
- 1 Saute Pan For cooking bacon
- 2 Baking Sheets For baking potatoes
- 1 Large Mixing Bowl For combining ingredients
- 1 Potato Masher For mashing potatoes
- 1 Baking Dish For the casserole
Ingredients
Main
- 1 pound thin bacon
- 16 russet potatoes
- 6 tablespoons canola oil
- 4 sticks 1 pound salted butter, plus more for buttering baking dish
- 2 cups sour cream
- 2 cups grated Cheddar or Jack or a mix of both, plus more for topping
- 2 cups whole milk
- 4 teaspoons seasoned salt
- 6 green onions sliced
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Cook the bacon in a saute pan until crispy; let cool and then crumble.
- Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
- Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
- Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
Notes
8. Crispy Potato Galette
Be ready to fall in love with this crispy potato galette, full of elegance and modesty. That is the beauty of this elegant creation: thinly sliced potatoes turn them into golden showstoppers. Surely it will be a head-turner for brunch, dinner parties, or special events.
All these layers are combined by the potato’s own starch into a crispy, cohesive galette. One is almost tempted to rinse the slices, but the starch holds everything in place. Thinly sliced potatoes, in a layer with herbs, bake into a crisp-edged, tender-centered delight. It’s one of those dishes that is as good for the eye as it is for the palate, a testimony to the humble elegance and versatility of the potato.
- Starch retention: The slices of potato should not be washed to retain structure.
- Slice thin: Thin, even 1/8-inch slices provide uniform cooking and crispiness.
- Fresh herbs: Thyme or rosemary gives this galette the aromatic depth it needs.
- Butter generously for flavor and golden crust.
- Skillet Bake: With any type of skillet bake that’s going to be crispy, you absolutely want to use a cast-iron skillet.
This potato galette is at once simple and sophisticated, elevating any meal it’s paired with. Each slice is a joy of textural contrast: crunchy edges give way to a delicate interior. It’s great as a side with roasted meats or takes center stage at its own brunch. Surprisingly easy for such a fancy-looking dish, this is sure to make you a hero in the kitchen. Wow your guests with this spud masterpiece.
Crispy Potato Galette
Equipment
- 1 Large Oven-Safe Skillet Preferably cast iron, for even heat and crisping.
- 1 Mandoline Slicer Or a very sharp chef’s knife, for consistent ⅛-inch potato slices.
- 1 Large Mixing Bowl For tossing potatoes and seasonings.
- 1 Spatula or Offset Spatula For pressing down potatoes and inverting the galette.
- 1 Measuring Spoons and Cups For accurate ingredient measurement.
Ingredients
Main
- .25 cup unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves finely chopped (about 2 tsp.)
- 2 pounds Yukon Gold potatoes unpeeled and sliced about ⅛ inch thick (about 3 cups)
- 1 pound russet potatoes unpeeled and sliced about ⅛ inch thick (about 1 ½ cups)
- 2 large shallots thinly sliced (about ½ cup)
- 2.5 teaspoons kosher salt
- .5 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and ensure your oven-safe skillet is ready.
- Finely chop garlic and thinly slice shallots. Using a mandoline or sharp knife, slice both types of unpeeled potatoes uniformly to ⅛ inch thick.
- In a large mixing bowl, combine the sliced potatoes, shallots, chopped garlic, kosher salt, and black pepper, tossing gently to coat evenly.
- Melt half of the unsalted butter with half of the extra-virgin olive oil in your large oven-safe skillet over medium-high heat until shimmering.
- Arrange the seasoned potato mixture in concentric circles in the hot skillet, starting from the outside and working your way in. Press down very firmly with a spatula to create a compact layer.
- Cook on the stovetop for 15-20 minutes, or until the bottom is deeply golden brown and very crispy. Periodically press down on the potatoes to encourage browning and cohesion.
- Dot the top of the galette with the remaining butter and olive oil.
- Transfer the skillet to the preheated oven and bake for 40-50 minutes, or until the potatoes are tender when pierced and the top is golden brown and crisp.
- Carefully remove the skillet from the oven. Invert the galette onto a serving plate and let it rest for 5-10 minutes before slicing.
- Slice into wedges and serve warm.
Notes
9. Potato, Leek, And Roasted Garlic Soup
Warm up with a bowl of pure velvet comfort: Potato, Leek, and Roasted Garlic Soup. This is what you need when the evening breeze starts to chill: soul-soothing earthy leeks, mellow roasted garlic, creamy potatoes, and a dish that warms you up with each spoonful. What’s more, it is filling enough to be considered a light meal or even an elegant first course. Prepare yourself to dive right into this cozy and delicious experience that’s hard to top.
Well, the secret ingredient here is mayonnaise: ultra-creamy in texture, yielding to a really luxurious finish. Roasted garlic brings in deep sweetness and mellows, rounding out the potatoes, while leeks bring in that earthy note with just a little bit of sweetness, just bringing it together. They marry into a simmered aromatic symphony that will fill your kitchen with comfort. Serve with crusty bread, and lunch just got a lot cozier.
- Roasting the garlic first imparts a sweet and mellow depth of flavor to the soup.
- Mayonnaise: This is to be used in moderation, for a little will already make it very creamy.
- Mixes well: Everything is smooth, with no lumps.
- Sautéing caramelizes the natural sweetness and flavor of leeks.
- Season well: that fresh thyme or parsley really brings up the finished dish.
This really epitomizes how humble ingredients come together to create something special. You can have it as a starter or main course, served with some crusty bread on the side, whatever the occasion may be. This comforting soup is sure to please a crowd with all the richness and creaminess it has. Besides that, you can also prepare this very easily ahead of time and reheat it on those busy nights. Pure comfort in a bowl.
Roasted Cauliflower Leek Soup
Equipment
- 1 Large Baking Sheet For roasting vegetables
- 1 Large Pot or Dutch Oven For simmering and blending soup
- 1 Immersion Blender Or a standard blender for pureeing
- 1 Chef’s knife For chopping vegetables
- 1 Cutting Board
Ingredients
Main
- 2 Heads of cauliflower
- 3 Leeks white part only
- 3 Garlic cloves
- 6 cups Of your favorite chicken stock homemade if possible
- A cup or so of grated Parmigiano-Reggiano
- Grated Gruyere for garnish
- Crumbled Pancetta for garnish optional
- Extra virgin olive oil for roasting
- Salt and fresh ground pepper to taste
Instructions
- Preheat your oven to 400-425°F (200-220°C).
- Chop cauliflower into florets, slice the white part of the leeks (discarding green tops), and mince the garlic cloves.
- On a large baking sheet, toss the cauliflower, leeks, and garlic with extra virgin olive oil, salt, and fresh ground pepper.
- Roast in the preheated oven for 25-35 minutes, or until the vegetables are deeply tender and caramelized, stirring halfway through to ensure even cooking.
- Transfer the roasted vegetables to a large pot or Dutch oven.
- Pour in the chicken stock and bring the mixture to a gentle simmer over medium heat.
- Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth.
- Stir in the grated Parmigiano-Reggiano until melted and fully incorporated.
- Taste and adjust seasoning with additional salt and pepper as needed, ensuring a balanced flavor.
- Ladle the hot soup into bowls and garnish generously with grated Gruyere and crumbled pancetta, if desired, before serving immediately.
Notes
10. Mini Potato Skins
Mini potato skins are the ultimate party appetizers that will fly off any platter, at any time, and anywhere. Quick to make, delicious, and appealing to all-what more could one want? Classic potato skin goodness is served up in these poppable packages with just five basic ingredients. Great for game days, holidays, or just those casual get-togethers with friends, watch these adorable snacks steal the show.
But the thing that really completes each crispy potato shell is the savory, cheesy goodness that hits all the right notes. Salty, cheesy, comforting-these flavors will make them so irresistible. They are quick to whip up and will make your hosting duties a total breeze. They could either be enjoyed with a dip or just plain as is. For sure, these mini skins would put smiles on each and every face.
- Baby potatoes are to be used because of their small size, which is appropriate for skins.
- Scoop carefully so that a thin layer remains to give strength to the crispy shells.
- Bake the potatoes ahead of time; it’s a lot easier to scoop and fill them that way.
- Load with Cheese: Cheddar or a mix to give gooey perfection.
- Add a smoky, crunchy element to every bite with pieces of bacon.
Mini potato skins are great for just about everything fun and festive. Top them off with some sour cream or green onions, if you’re feeling fancy. Simple yet full of flavor, these are a busy host’s best friend. They disappear in the blink of an eye at your next party. Be prepared for these to be on your party menu time and time again.
Mini Twice-Baked Potatoes
Equipment
- 1 Baking Sheet For roasting potatoes and final baking.
- 1 Large Skillet For cooking bacon.
- 1 Mixing Bowl For preparing the potato filling.
- 1 Hand Mixer To achieve a fluffy potato mash.
- 1 Melon Baller or Small Spoon Essential for scooping out potato flesh cleanly.
Ingredients
Main
- 6 slices bacon
- 1 ½ pounds baby potatoes
- 1 tablespoon vegetable oil
- salt and ground black pepper to taste
- 3 tablespoons butter melted
- 3 tablespoons mascarpone cheese
- 3 green onions finely chopped
- 3 tablespoons shredded Cheddar cheese
- ½ pound shrimp peeled and deveined
- 1 pinch Creole seasoning or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the “Combo 3” setting).
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
- Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
- Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
- Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
- Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
- Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven’s broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
- Season shrimp with Creole seasoning; transfer to a grill pan.
- Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the “Grill setting” until opaque, about 3 minutes.) Top each potato with 1 shrimp.
Notes
11. Deviled Egg Potato Salad
Just think of the genius melding of the two classics: Deviled Egg Potato Salad. Rich potato salad meets that tangy, zestful deviled egg flavor in a double whammy of delight. Pure culinary genius, it is, that will assault the senses-in a good way-around every turn. Whether taken to potlucks, picnics, or even served at family meals, this is sure to be an instant crowd-pleaser. Get them all talking with this flavor explosion.
These are potatoes perfectly permeated with that deviled egg zesty and tangy profile. A fun, utterly unexpected twist on the classic that somehow manages to be utterly irresistible yet comfortingly familiar all at once. There’s something so engagingly playful about this marriage of creamy potatoes with chunky eggs. Definitely one of those dishes to get conversations going-one at which your guests will beg for your secret. Both worlds come together in one bowl.
- Hard-boiling of the eggs: As far as deviled eggs are concerned, it is all about firm yolks.
- Use a creamy dressing. Use mayonnaise and mustard for the base of a great, tangy dressing.
- Chill for hours: Flavors meld together best when refrigerated before serving.
- Sprinkle with paprika-just a sprinkle brings out that beautiful deviled egg vibe.
- Waxy potatoes are preferred, for a better texture in terms of holding their shape.
This will be one special potato salad, surely the star of any gathering or meal. Refreshing and zesty, perfect for warm-weather picnics, or just a cozy dinner with great grilled meats-even a veggie spread. Soon, this is going to be your new potato salad obsession. Now it’s time for an unforgettable taste.
Potato Salad Deviled Eggs
Equipment
- 1 Saucepan For boiling eggs and potatoes
- 1 Colander For draining cooked eggs and potatoes
- 1 Mixing Bowl For mashing and combining ingredients
- 1 Fork For mashing egg yolks and potatoes
- 1 Small spoon For scooping and stuffing egg halves
Ingredients
Main
- 8 large eggs
- 1 large potato coarsely chopped
- 2 teaspoons pickle relish
- 2 teaspoons mustard
- 4 teaspoons creamy salad dressing such as Miracle Whip
- salt to taste
- ground black pepper to taste
- paprika for garnish
Instructions
- Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out water, then cool eggs under cold running water in the sink. Peel once cold. Slice cooled eggs in half lengthwise; scoop out and reserve the yolks.
- While eggs are cooking, place chopped potato into a saucepan with enough water to cover; bring to a boil, reduce heat, and simmer until potato pieces are tender, 10 to 15 minutes. Drain and let potatoes cool.
- Mash reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place potato into a bowl, and coarsely mash with a fork; gently stir into egg yolk mixture.
- Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Notes
12. Herbed Potato Stacks
Who knew potatoes could be made to look so stunning with just a muffin pan? Herbed Potato Stacks raise the humble spud to an elegant, crispy-edged tower of deliciousness. They add class to a holiday dinner or even just a weeknight meal. This is pure culinary artistry that actually is well within the grasp of any home cook. Be prepared to impress with these dazzling potato creations.
Muffin cups bring thinly sliced potatoes and aromatic herbs together in perfect baking. It’s a satisfying thing, taking this modest spud and turning it into something quite spectacular and beautiful. Every stack has a crispy edge and a tender middle, full of flavor that will delight the palate. They will make just about any meal a little bit more special. They are testimony to the versatility and charm that the potato carries.
- Slice thin: Slicing them at 1/8 inch thick can provide even cooking and crispiness.
- Fresh herbs for added depth of aroma: thyme, rosemary, or parsley.
- Butter liberally: this keeps a golden, flavorful crust on each stack.
- Muffin Pan Magic: Perfectly portioned, uniform stacks every time.
- Bake until golden. Crispy edges mean they are done and ready to be served.
These show-stopping stacks bring just that little extra elegance to any meal they touch. Surprisingly simple for such an elegant dish, it is perfect for busy hosts. Serve them with roasted meats or alongside a vegetarian main course to complete the plate and impress with both taste and presentation. Be prepared to make them a regular feature at your table.
Chef John’s Potato Roses
Equipment
- 1 12-cup Muffin Tin
- 1 Mandoline or Vegetable Slicer Crucial for consistent potato slice thickness
- 1 Large Mixing Bowl
- 1 Metal Skewer For testing potato tenderness
- 1 Small Fork or Offset Spatula For loosening potato roses
Ingredients
Main
- 3 pounds Yukon Gold potatoes no wider than a muffin tin cup
- ⅓ cup melted butter or as needed, divided
- 1 tablespoon minced fresh rosemary
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- ¾ cup grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
- Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
- Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren’t yet cooked through, cover pan with foil for the final minutes of baking.
- Loosen edges of potato roses with a fork and lift out of pan to serving dish. Chef John
Notes
13. Mashed Potato Cakes
Now, transform those leftover mashed potatoes into Mashed Potato Cakes. Golden and crispy, they are everything anyone loves about mashed potatoes, along with an added textural crunch. Absolutely a great way to enjoy a classic in an utterly addictive new form, these potato cakes are perfect for a side, appetizer, or light meal and are quick to make. Be prepared for a dish sure to disappear.
But the right texture and shape come out just when that golden crust is achieved before flipping. These cakes turn out amazingly flavorful, with cheese, bacon, and chives in each and every bite. The textural contrast from outside crispy to inside fluffy just makes them so tempting and fun. They’re quick to make and hence right for any busy weeknight or gathering. These pop-in-your-mouth bites are sure to make one and all go gaga.
- Brown before flipping: The golden crust will serve them well.
- Add in the cheese and bacon next, and that adds flavor, gives a nice savory kick.
- Use cold potatoes because cold mashed potatoes are easier to shape.
- It is always pan-fried in butter, so that it is crispy outside.
- Garnish with chives for a fresh, oniony note on each cake.
These are such a brilliant way to remake an old favorite into something new with such ease. Serve them on their own with your favorite dipping sauce or as a side dish. A salad or some roasted vegetables round out this satisfying meal. And oh, this recipe is a keeper that will have everyone reaching for more. Prepare to add these into your potato-loving repertoire.
potato scallion and kale cakes
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Nonstick Skillet
- 1 Spatula
Ingredients
Main
- 12 scallions mine were very thin; I’d use fewer if yours are on the thick side
- 1 handful kale leaves rolled in a stack and sliced into very thin ribbons
- 2 eggs lightly beaten
- 1/4 teaspoon freshly ground nutmeg I totally skipped this
- 1/2 teaspoon coarse or kosher salt use less if your mashed potatoes are already seasoned
- Freshly ground pepper
- 1/3 cup fresh bread crumbs or panko plain and lightweight
- 1 1/2 cups cold leftover mashed potatoes
- 1 tablespoon olive oil
- 2 tablespoons vegetable oil
Instructions
- Finely slice scallions and kale leaves into thin ribbons.
- In a large bowl, combine the cold mashed potatoes, sliced scallions, kale, lightly beaten eggs, nutmeg (if using), salt, pepper, and breadcrumbs. Mix thoroughly until well combined.
- Form the mixture into small, evenly sized cakes, roughly 1/2-inch thick.
- Heat the olive oil and vegetable oil in a large nonstick skillet over medium-low heat.
- Carefully place the potato cakes into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Cook for 4-6 minutes per side, or until golden brown and crispy on both sides, and heated through.
- Adjust heat as needed to prevent burning and ensure even cooking.
- Remove the cooked cakes from the skillet and place them on a wire rack lined with paper towels to drain any excess oil.
- Repeat with the remaining potato mixture until all cakes are cooked.
- Serve warm as a side dish or light main course.
Notes
14. Gamja Jorim (Soy Sauce–Lacquered Potatoes)
Satisfy that gastronomical urge with this Korean dish: Gamja Jorim. No, this is not another potato side dish but an ode to bold flavors from Korea, where small peewee potatoes shine sweet and savory like addictive jewels. It’s perfectly eaten on its own right out of the pan or as a side, quite unforgettable. Be wowed by the taste sensation from another part of the world.
These are potatoes stewed in rich soy sauce syrup, aromatic with pungent garlic and spicy ginger for bold flavor. Sweet glaze coats every potato, creamy inside, shiny, and lacquered on the outside. But what really works for this dish, though, is that it balances out both savory and sweet, making literally every single bite a delight. Goes well with most mains or just on its own as a snack. Gamja Jorim just shows how versatile and charming the potato is around the world.
- Use peewee potatoes because their small size absorbs just the right amount of glaze.
- Let it simmer on low heat so that potatoes are well flavored.
- Sesame seeds give a nutty crunch with an appealing structure.
- Fresh ginger: this is one ingredient that gives the dish the zingy, aromatic kick.
- Balances sweetness: a pinch of sugar elevates the soy sauce glaze.
This dish brings Korea right onto your table, with minimum fuss but a maximum burst of flavor. Serve it with grilled meat or a stir-fry vegetable medley, and you are good to go for a veritable Korean-style meal. Great with additions to a meal or impressing foodie pals, Gamma Jorim is one fun way through which you get to taste your way through flavors across the globe. Be prepared to get hooked on these potatoes over and over again.
Gamja Jorim (Soy Sauce–Lacquered Potatoes)
Equipment
- 1 Large Pot or Dutch Oven For simmering the potatoes and sauce.
- 1 Chef’s knife For finely chopping garlic and ginger.
- 1 Cutting Board For preparing aromatics.
- 1 Measuring Cups and Spoons For accurate ingredient ratios.
- 1 Wooden Spoon or Heatproof Spatula For stirring and gentle handling of potatoes.
Ingredients
Main
- 1 ¼ cups light corn syrup
- 1 cup soy sauce
- ½ cup granulated sugar
- 2 tablespoons canola oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped peeled fresh ginger
- 2 pound peewee potatoes about 3/4 inch in diameter
Instructions
- Finely chop the garlic and peel and finely chop the fresh ginger, setting them aside.
- In a large pot or Dutch oven, combine the light corn syrup, soy sauce, granulated sugar, canola oil, chopped garlic, and chopped ginger.
- Add the peewee potatoes to the pot, ensuring they are mostly submerged in the liquid.
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low.
- Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the lid and increase the heat to medium-high. Continue to simmer, stirring occasionally, for another 10-15 minutes.
- The sauce will gradually reduce and thicken, developing a rich, glossy, lacquered consistency that beautifully coats the potatoes.
- Stir gently during the final stages of reduction to ensure even coating and prevent sticking to the bottom of the pot.
- Once the potatoes are thoroughly glazed and the sauce is thick and syrupy, remove from heat.
- Serve Gamja Jorim warm or at room temperature as a flavorful Korean banchan (side dish).
Notes
15. Vada Pav (Potato Fritter Sandwich)
Get ready to be introduced to the Mumbai Street food-Vada Pav-that catapults this tuber to the center stage in a deliciously bold creation of spiced potato fritters fitted on a flaky bun with chutneys for added zing. As a matter of fact, this is gastronomic travel in compact form. Be prepared to be blasted all the way to India with the taste explosion.
This baseball-sized fritter is drenched in both coconut and spicy green Chile chutneys. Sweet, spicy, sour really dance upon the palate, even literally with each and every single bite. Assembled then squished down to just the right size for easy eating, it lets one enjoy maximum flavor in every single bite. It is a little festival of textures: real Indian flavors in each single bite. Vada Pav is an experience.
- Spice the fritter with coriander, cumin, and turmeric for an authentic taste.
- Flaky buns generally hold up better with the fritter and chutneys.
- Fresh chutneys, especially coconut and green chile really raise the sandwich.
- Fry until golden: The whole essence of the vada pav is in the crispiness of the fritter.
- Squeeze lightly; it will ensure the flavors balance each and every bite.
This potato shows its brilliant capability to shine in various cuisines around the world. Whether one is an adventurous eater or looking ahead to satiate his taste buds with bold and street food vibes, this will be your perfect snack, appetizer, or light meal to add some fun to dinner. With just one taste, it would take you right into the bustling streets of Mumbai. Be prepared to get hooked on this unforgettable potato masterpiece.
Vada Pav (Potato Fritter Sandwich)
Equipment
- 1 Large Pot or Dutch Oven For boiling potatoes and deep-frying
- 1 Blender or Food Processor Essential for preparing both chutneys
- 2 Mixing Bowls For potato mixture and chickpea batter
- 1 Slotted Spoon or Spider For safely removing fried vada from oil
- 1 Heavy-Bottomed Skillet For sautéing spices and toasting rolls
Ingredients
Main
- FOR THE CORIANDER CHUTNEY:
- 2 cups chopped cilantro
- 2 tbsp. fresh lemon juice
- 2 tbsp. roasted peanuts
- 2 tbsp. desiccated coconut
- 2 tsp. kosher salt
- 2 jalapeños stemmed
- FOR THE TAMARIND CHUTNEY:
- 8 oz. tamarind paste
- 1 tbsp. canola oil
- 2 tsp. fennel seeds
- ½ tsp. black mustard seeds
- 1 serrano chile stemmed and finely chopped
- ¾ cup packed dark brown sugar
- ⅓ cup pitted dates finely chopped
- ¼ cup raisins
- 1 tsp. hot paprika
- FOR THE VADA:
- ½ tsp. kosher salt plus more to taste
- 1½ lb. russet potatoes peeled and cut into 1″ chunks
- 2 tbsp. canola oil
- ¾ tsp. black mustard seeds
- ⅛ tsp. asafetida
- 1 ½ “-piece ginger peeled and minced
- 2 cloves garlic minced
- ¾ tsp. ground turmeric
- 1 small yellow onion finely chopped
- 1 serrano chile stemmed and finely chopped
- ¼ cup finely chopped cilantro
- ¼ cup finely chopped mint
- 2 tsp. fresh lemon juice
- 1 cup chickpea flour
- ¼ cup rice flour
- ¼ cup plain yogurt
- 1 tsp. ground coriander
- ½ tsp. ground cumin
- ½ tsp. baking soda
- Canola oil for frying
- 2 tbsp. unsalted butter
- 8 store-bought Parker House rolls split but left hinged
Instructions
- Prepare Chutneys: Blend cilantro, lemon juice, peanuts, coconut, salt, and jalapeños for the coriander chutney. Separately, heat oil, temper fennel and mustard seeds, then add serrano, tamarind paste, brown sugar, dates, raisins, and paprika; simmer until thickened for the tamarind chutney.
- Boil and Mash Potatoes: Boil russet potatoes until tender, then drain and let them cool completely before mashing lightly.
- Sauté Vada Spices: Heat canola oil in a pan, temper black mustard seeds and asafetida. Add minced ginger, garlic, ground turmeric, chopped onion, and serrano chile; sauté until fragrant.
- Form Potato Mixture: Combine the mashed potatoes with the sautéed spice mixture, finely chopped cilantro and mint, lemon juice, and salt to taste. Mix well and form into 8 golf-ball-sized vada.
- Prepare Chickpea Batter: In a bowl, whisk together chickpea flour, rice flour, plain yogurt, ground coriander, ground cumin, baking soda, and salt with enough water to form a smooth, thick, yet pourable batter.
- Heat Frying Oil: Heat canola oil for frying in a deep pot or Dutch oven to 350-375°F (175-190°C).
- Deep-Fry Vada: Dip each potato ball into the chickpea batter, ensuring it’s fully coated. Carefully place into the hot oil and deep-fry in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Butter and Toast Rolls: Melt unsalted butter and lightly toast the insides of the split Parker House rolls in a skillet.
- Assemble Vada Pav: Spread a generous layer of both coriander and tamarind chutneys inside each buttered and toasted roll.
- Serve: Place a hot vada inside each prepared roll and serve immediately for the best experience.
