Everyone knows the feeling when you are running out of energy, and your fridge is empty, and all you have are potatoes. But don't despair. Not only are they affordable and easy to prepare, but you can also do so many different things with them, and you can use them to get dinner on the table with hardly any effort.
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Think of a quick, creamy mashed potato, perfect if you have a toddler, or making crispy smashed potatoes. You need something comforting too. These 16 recipes will definitely have you back.
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You don't have to be a great cook either to make a potato taste great. When everyone is tired and you just need to get fed, these recipes are your best friend.
1) Cheesy Garlic Mashed Potatoes
These cheesy garlic mashed potatoes are great for weeknight dinners. They're a great way to show your family that you love them. When I have had a bad day, or a member of my family has, a nice big bowl of cheesy garlic mashed potatoes is a great way of giving them a hug in a bowl.
I like to add plenty of garlic too and lots of cheese. That's the secret to this style of cooking. It's meant to be a treat. Everyone loves them, and they're genuinely so comforting.
Cheesy Garlic Mashed Potatoes
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
2) Roasted Herb-Crusted Potato Wedges
These roasted herb-crusted potato wedges are lovely and crispy on the outside but perfectly fluffy on the inside. It's important to get these wedges right when you're making a basic dinner during the week. They need to be able to elevate the entire point. They're also so much easier than trying to make fries.
When I make these, I will just toss them in whatever herbs I have lying around. It's that forgiving and will always turn out tasty. You don't need to have a deep fat fryer, and they are hearty enough to make sure everybody feels full afterward.
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
3) Creamy Potato Gratin
Who doesn't love creamy potato gratin? Slicing up some potatoes and letting them bake in cream is perfect for using during a stressful week. All you need to do is assemble it and then let the oven do the work.
My favorite part is when you take it out of the oven and it's still bubbling with that perfect golden brown crust. Don't get me wrong: cream-based potato dishes like this are not to be eaten every night, but when you've had a really tough week, this will make sure that you get silence at the dinner table. Everybody will be too busy enjoying their dinner.
Creamy Potato Gratin
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
4) Classic Potato Salad
Everybody loves a classic potato salad, and the great thing is it only gets better as it has time to rest and the flavors meld in the fridge. I'm a huge fan of meal prep potato salad. I just love the creaminess, texture, and flavor.
I like to make this on a Sunday in a big batch. That means I've got a side dish for the next 3 days, which is great when you are trying to make dinner at 5 pm. No reheating, no fussing about it. Just take it out of the fridge, and it's ready.
Classic Potato Salad
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
5) Loaded Baked Potato Casserole
I'm a big fan of baked potatoes, but trying to manage a baked potato bar for your family can be really tiring. You end up with so many dishes to wash, and someone always ends up dropping something on the floor.
Turning your baked potato into a twice-baked potato casserole is such a unique and smart shortcut. The great thing is you get every classic topping, all from the one dish. It also completely takes care of the mess and reduces how much cleaning up you have to do.
I'd recommend that you never skip the bacon or the cheese. They give so much flavor. The best part is that at the end of dinner you only have to wash one dish.
Loaded Baked Potato Casserole
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
6) Slow Cooker Potato Soup
During the winter, I love to use my slow cooker. And this slow cooker potato soup is a great example of why dump-and-forget recipes are perfect for days when you are just so busy you can't even think about cooking.
Just load it up early in the morning, turn it on, and let it do its thing. By the time it gets to 6:00 at night, you have no energy, but you will have a hot and comforting soup ready for you and your family.
I love hands-off cooking. It has saved me on many occasions. This soup is so rich that it's easily classed as a full meal.
Slow Cooker Potato Soup
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
7) Spicy Paprika Potato Chips
I like making my own potato chips at home, and this might sound like a lot of work, but these spicy paprika potato chips are actually worth the effort. The smoky and spicy flavor, hands down, beats anything that you can buy from your favorite store.
All you need to do is toss some thin potato slices in oil and your favorite smoky spice blend. It's a great way of using up the last few potatoes that you have in the pantry.
I like to use a mandolin to make sure I get my potato slices even so they cook evenly.
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Spicy Paprika Potato Chips
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
8) Parmesan Mashed Potato Patties
I hate waste and throwing good food away. Making these patties is a great way of using up leftover mashed potatoes. All you need to do is mix in some parmesan, shape them into patties, and then fry them into something crunchy and tasty. I love the texture contrast you get with the crispy outside and the soft, creamy inside.
Sometimes I find myself actually making extra potatoes, so I know I have them left over and have to use them up to make these. I love them that much. You don't need to be skilled in the kitchen either. Anyone can make these.
Parmesan Mashed Potato Patties
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
9) One-Pan Potatoes and Green Beans
During the week, when time is short and energy is low, a big deciding factor for me is whether a dinner means too much cleanup afterward. If so, then I won't cook it.
These one-pan potatoes and green beans are one of my staples. Everything gets cooked on a single sheet pan. All you need to do is toss the vegetables in oil, throw them onto the pan, add water, and cook in the oven while you carry on with something else. It's a great way of getting a green vegetable and filling potato on the table at the same time without getting stressed about it.
Once you've made this a few times, you will be able to make it without even thinking. It's reliable, simple, and delivers every time.
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
10) Crispy Smashed Potatoes
These crispy smashed potatoes need a little bit of extra effort but are totally worth it. I love the texture that you get, and the edges almost shatter when you bite them. They are that crispy. They are super addictive, and I love making these regularly.
If you boil them first, they will be gorgeous and creamy on the inside. Giving them a good smash means the oven can do its thing and turn them crispy. It's all about the crispy edges. These are a great way to turn a basic and cheap ingredient into something special and a huge treat.
Crispy Smashed Potatoes
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
11) Potato and Leek Soup
Sometimes during the week, when the wife has been so busy, she just wants something that is soothing, and this potato and leek soup is just that. It feels indulgent and elegant, even though it's made from really cheap ingredients.
I like to cook with leeks and really enjoy the sweetness they bring and how they can elevate the potato into something this tasty. I like to blend the soup right in the pot. This saves time and is a great stress-free way of getting a silky soup onto the table.
Potato and Leek Soup
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
12) Lemon Dill Potato Skewers
One of my favorite ways to minimize cleaning in the kitchen is to grill, and I love making these dill potato skewers. Lemon and dill are a great combo and help to brighten up the starchiness of the potato. Sometimes I get annoyed at skewering food, as it can get a bit fidgety, but it's worth it with this recipe.
You end up with something that's easy to handle and is great for guests or your kids. They're also great for when the weather is good and you just want a casual, low-stress dinner.
Lemon Dill Potato Skewers
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
13) Buffalo Ranch Potato Bites
These Buffalo ranch potato bites are just too good. I love the combination of Buffalo and ranch, and it works on just about anything. This is a kind of snack that people will fight over to get the last piece. Perfect for game days or weekend gatherings.
You end up with all the tangy and spicy flavor of Buffalo wings, but in a much cheaper and easier format, using potatoes. They are savory and can be messy but totally satisfying. The flavors are familiar, so it is guaranteed to please a crowd, and everyone will be happy after eating these.
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
14) Simple Potato and Onion Tart
I like to always keep some store-bought puff pastry in my freezer for when I need to create a meal quickly and easily. This simple potato and onion tart is exactly what I use puff pastry for.
By using thin potato slices and softly cooked onions on top of the puff pastry, you end up with something that looks like you got it from a French bakery. But all you really did was assemble a few ingredients and place it in the oven.
I like to cook the onions down until they are really soft and sweet, which is great for pairing with the potato. It's a great-looking tart, lovely and savory, and great for nights when you need a dinner that looks impressive.
Simple Potato and Onion Tart
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
15) Rosemary Roasted Baby Potatoes
These rosemary roasted baby potatoes always impress and often outshine any complicated main course that I make. They're just that good.
The great thing about using baby potatoes is you don't have to chop them. All you need to do is coat them in oil and herbs and they are ready to go.
I love using rosemary with potatoes. It is a strong herb, is nice and woody, and gives off a great smell in the kitchen when it roasts. These are easy to make, with no prep work, and give you something crispy and full of flavour.
Rosemary Roasted Baby Potatoes
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
16) Potato Pancakes with Sour Cream
These potato pancakes with sour cream are fried until they turn golden brown, and they come together so quickly. The inside is lovely and soft, and I like to add plenty of sour cream.
I like the difference between the cold tanginess of the cream and the hot, salty pancake. It's a fantastic dinner option. When all you have is potatoes that need to get used, it's rustic, warm, and comforting, and almost feels like a treat.
Potato Pancakes with 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.
