What can’t potatoes do? They are affordable and easy to prepare. Potatoes are able to make a sad weeknight into a proper dinner with little effort. Here are 16 recipe ideas for potatoes that I love, from creamy mashed to crispy-smashed potatoes, that I rely on when the fridge is bare and the kids are hangry.
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1) Cheesy Garlic Mashed Potatoes
These are the mashed potatoes that I make when I want everyone to believe that I really love them (which I do, but still).
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Cheesy Garlic Mashed Potatoes
Mashed potatoes loaded with cheese and roasted garlic flavor are ultra creamy!
Ingredients
Method
- Boil the cubed potatoes in salted water for about 18 minutes until fork-tender.
- Melt the butter in a small pan and gently cook the garlic until fragrant.
- Drain the potatoes and return them to the pot, then mash with the garlic butter.
- Stir in the warm milk a little at a time until creamy.
- Fold in the shredded cheese until melted, then season with salt and pepper.
Notes
Warm the milk first so the potatoes stay hot and fluffy.
2) Roasted Herb-Crusted Potato Wedges
Crispy outside, fluffy inside, and seasoned to perfection.
Roasted Herb-Crusted Potato Wedges
Parmesan and roast potatoes coated with fresh herbs.
Ingredients
Method
- Toss the potato wedges with olive oil until evenly coated.
- Mix the parmesan, rosemary, thyme, garlic powder, and salt, then toss with the wedges.
- Arrange cut-side down on a parchment-lined baking sheet in a single layer.
- Roast at 425F for 25 minutes, then flip each wedge.
- Roast another 10 minutes until deeply golden and crisp.
Notes
Don't crowd the pan or they'll steam instead of crisp.
3) Creamy Potato Gratin
The ultimate comfort food is baked potatoes with cream, which bubbles and turns golden brown on top.
Creamy Potato Gratin
Tender slices of potatoes layered with rich, garlic-infused cream and topped with a golden, cheesy crust.
Ingredients
Method
- Warm the cream with the garlic, salt, nutmeg, and pepper in a saucepan.
- Layer half the potato slices in a buttered baking dish.
- Pour over half the cream and half the cheese, then repeat the layers.
- Cover with foil and bake at 375F for 35 minutes.
- Uncover and bake another 15 minutes until golden and bubbling.
- Let it rest 10 minutes before serving so it sets.
Notes
Slice the potatoes thin and even for the silkiest layers.
4) Classic Potato Salad
Somehow, this picnic staple tastes even better the following day.
Classic Potato Salad
Potato salad that is cool and creamy with crunchy celery and egg, combined with a tangy dressing.
Ingredients
Method
- Boil the cubed potatoes in salted water for 12 to 15 minutes until just tender, then drain and cool.
- Whisk together the mayonnaise, mustard, and salt in a large bowl.
- Add the celery, red onion, and chopped pickle to the dressing.
- Fold in the cooled potatoes and chopped eggs until coated.
- Chill at least 1 hour before serving.
Notes
Season the potatoes while they're warm so they soak up the flavor.
5) Loaded Baked Potato Casserole
All the toppings of a loaded baked potato, straight from the dish.
Loaded Baked Potato Casserole
Hearty casserole of tender baked potatoes, bacon, cheese, and sour cream until all the goodness is bubbly.
Ingredients
Method
- Boil the cubed potatoes for about 12 minutes until just tender, then drain.
- Toss the potatoes with the melted butter, sour cream, salt, and half the cheese.
- Spread in a greased baking dish and top with the remaining cheese and bacon.
- Bake at 375F for 25 minutes until bubbly and golden.
- Scatter the green onions over the top before serving.
Notes
Swap in turkey bacon if you want it a little lighter.
6) Slow Cooker Potato Soup
Put everything in and return for the coziest dinner ever!
Slow Cooker Potato Soup
Creamy potato soup that is cooked in the slow cooker all day.
Ingredients
Method
- Add the potatoes, onion, broth, butter, salt, and pepper to the slow cooker.
- Cover and cook on low for about 7 hours or high for 4 hours until the potatoes are soft.
- Mash some of the potatoes against the side to thicken the soup.
- Stir in the heavy cream and shredded cheese until melted.
- Taste and adjust seasoning before serving.
Notes
Top each bowl with bacon and chives for the full effect.
7) Spicy Paprika Potato Chips
Homemade chips that have a smoky kick and would beat anything that comes from a bag!
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Spicy Paprika Potato Chips
Slim and crunchy, oven-baked potato chips sprinkled with faux smoked paprika and salt.
Ingredients
Method
- Soak the thin potato slices in cold water for 10 minutes, then pat very dry.
- Toss with olive oil, smoked paprika, cayenne, and salt.
- Arrange in a single layer on parchment-lined baking sheets.
- Bake at 400F for 10 minutes, then flip each chip.
- Bake another 8 to 10 minutes until crisp and golden, watching closely so they don't burn.
Notes
A mandoline gives you the thinnest, crispiest chips.
8) Parmesan Mashed Potato Patties
The cleverest method to transform mashed potatoes from last night into a crunchy delicacy for today.
Parmesan Mashed Potato Patties
Crispy on the outside with a cheesy mashed potato and golden crust.
Ingredients
Method
- Mix the cold mashed potatoes with the parmesan, egg, flour, and green onion.
- Form the mixture into patties about half an inch thick.
- Coat each patty lightly in breadcrumbs.
- Heat the oil in a skillet over medium heat.
- Fry the patties 3 minutes per side until golden and crisp.
- Drain on paper towels before serving.
Notes
Cold mashed potatoes hold together far better than warm ones.
9) One-Pan Potatoes and Green Beans
Utilizing just one sheet pan, you’ll have minimal cleanup, plus a side dish that almost takes care of itself.
One-Pan Potatoes and Green Beans
Baby potatoes and green beans roasted in garlic and olive oil.
Ingredients
Method
- Toss the halved potatoes with 2 tablespoons olive oil, salt, and pepper.
- Spread on a sheet pan and roast at 425F for 20 minutes.
- Toss the green beans with the remaining oil and garlic.
- Add the green beans to the pan and roast another 10 minutes.
- Toss everything together and serve hot.
Notes
Add the green beans later so they stay bright and crisp-tender.
10) Crispy Smashed Potatoes
These boiled, smashed, and roasted until their edges shatter are dangerously addictive.
Crispy Smashed Potatoes
Baby potatoes that are smashed and roasted till they are crispy on the outside and soft on the inside.
Ingredients
Method
- Boil the baby potatoes in salted water for about 15 minutes until fork-tender, then drain.
- Place them on an oiled baking sheet and gently smash each one flat with a glass.
- Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
- Roast at 450F for 25 minutes until the edges are crispy and golden.
- Scatter fresh parsley over the top before serving.
Notes
Pressing harder makes crispier potatoes, just don't break them apart.
11) Potato and Leek Soup
Silky, soothing, and somehow elegant when made from such simple materials.
Potato and Leek Soup
Creamy blended soup with tender potatoes and sweet sauteed leeks.
Ingredients
Method
- Melt the butter in a pot and gently cook the sliced leeks until soft, about 8 minutes.
- Add the potatoes and broth and bring to a simmer.
- Cook for 20 minutes until the potatoes are very tender.
- Blend the soup until smooth with an immersion blender.
- Stir in the cream, salt, and white pepper, then warm through before serving.
Notes
Rinse the sliced leeks well since grit loves to hide between the layers.
12) Lemon Dill Potato Skewers
These skewers are bright and zesty, and perfect for the grill! They're like sunshine in food form.
Lemon Dill Potato Skewers
Potato pieces are combined with lemon dill butter and are then grilled until golden brown.
Ingredients
Method
- Boil the halved potatoes for about 10 minutes until just tender, then drain.
- Whisk together the melted butter, lemon juice, dill, garlic, and salt.
- Thread the potatoes onto skewers and brush generously with the lemon dill butter.
- Grill over medium heat for 12 to 15 minutes, turning and basting, until golden.
- Brush with any remaining butter before serving.
Notes
Soak wooden skewers in water first so they don't scorch on the grill.
13) Buffalo Ranch Potato Bites
Buffalo and ranch sauce combine in a snack that everyone will want to fight over.
Buffalo Ranch Potato Bites
Buffalo sauce, ranch dressing, and crispy roasted potato bites!
Ingredients
Method
- Toss the cubed potatoes with olive oil and salt.
- Roast at 425F for 25 to 30 minutes until crispy and golden, flipping halfway.
- Whisk together the buffalo sauce and melted butter.
- Toss the hot potatoes in the buffalo butter until coated.
- Drizzle with ranch and scatter green onions over the top.
Notes
Serve these right away while the potatoes are still crispy.
14) Simple Potato and Onion Tart
Thin potatoes and flaky puff pastry equal an elegant dinner with no fuss.
Simple Potato and Onion Tart
Rich and buttery puff pastry tart with layers of thinly sliced potatoes and sweet caramelized onions.
Ingredients
Method
- Cook the sliced onion in olive oil over low heat until soft and golden, about 15 minutes.
- Roll out the puff pastry on a lined baking sheet and score a border around the edge.
- Spread the caramelized onions and cheese inside the border.
- Layer the thin potato slices on top and brush with olive oil.
- Season with thyme and salt, then bake at 400F for 25 to 30 minutes until puffed and golden.
Notes
Slice the potatoes paper-thin so they cook through by the time the pastry is done.
15) Rosemary Roasted Baby Potatoes
The simplest side that somehow manages to steal the show each and every time.
Rosemary Roasted Baby Potatoes
Tender baby potatoes that have been roasted with olive oil, garlic, and fresh rosemary.
Ingredients
Method
- Toss the halved potatoes with olive oil, garlic, rosemary, salt, and pepper.
- Spread cut-side down on a parchment-lined baking sheet.
- Roast at 425F for 20 minutes.
- Flip the potatoes and roast another 10 minutes until crispy and golden.
- Serve hot with an extra sprinkle of rosemary if you like.
Notes
Roasting cut-side down gives you that gorgeous golden crust.
16) Potato Pancakes with Sour Cream
Golden brown and a bit nostalgic, these come together quickly and disappear even faster!
Potato Pancakes with Sour Cream
Shredded potato pancakes that are fried to a crisp and served with chilled sour cream.
Ingredients
Method
- Squeeze the grated potatoes and onion in a towel to remove as much liquid as possible.
- Mix the potatoes and onion with the eggs, flour, and salt.
- Heat the oil in a skillet over medium-high heat.
- Drop spoonfuls of the mixture into the oil and flatten into pancakes.
- Fry 3 to 4 minutes per side until golden and crisp.
- Drain on paper towels and serve with sour cream.
Notes
Getting the potatoes really dry is the trick to extra-crispy pancakes.