50 Delicious Potato Recipes
Potatoes are great to serve for weeknight dinners and weekend entertaining. From mashed potatoes to potato salad, there is no shortage of ways to enjoy these simple, but versatile vegetables. They can make a great addition to any meal from breakfast to dinner. They are the perfect side dish for any meal, and also make great appetizers for entertaining. If you are feeling adventurous, our Test Kitchen has even developed a way to add them to a pizza crust. Keeping potatoes stocked in your pantry should be a no-brainer. You can pull them out and transform them into the perfect dish for any occasion.
Smashed Baby Red Potatoes
Crispy on the outside, silky on the inside, these aren’t your everyday roasted potatoes.
BBQ Pork Loaded Baked Potatoes
Recipe: BBQ Pork Loaded Baked Potatoes
These spuds are a complete meal when served with coleslaw. If you’re short on time, you won’t have to skip the slaw—prep couldn’t be easier. Simply pick up a package of coleslaw mix and combine with white barbecue sauce and you’ll have a creamy side dish to serve with along with the baked potatoes. As for the taters, they’re completely customizable. We recommend stuffing them with sautéed onion and bell pepper, avocado, corn chips, cilantro, Monterey Jack cheese, barbecue sauce, and pulled smoked pork. Pick up the pork from your favorite local barbecue restaurant or your grocery store.
BBQ Rub Roasted Chickens with Potatoes and Carrots
Our BBQ Rub Roasted Chickens with Potatoes and Carrots is a great Sunday night dinner recipe. Pile all of your ingredients on a sheet pan and watch it cook away into one delicious meal. The result will be absolutely addictive potatoes with just the right amount of crunch, and juicy chicken that the kids will love. One of the best things about this recipe (aside from the flavor, of course) is that you should have enough for leftovers the next night. Serve the leftover chicken on a simple salad with your favorite buttermilk dressing.
Recipe: Sausage-Potato Frittata
Sausage-Potato Frittata is a rustic meal that makes an equally satisfying choice for breakfast, brunch, or even dinner. The convenience of this recipe can’t be beat. We developed this recipe for the slow cooker without sacrificing a bit of flavor. Smoked sausage, baby red potatoes, chives, parsley, and Monterey Jack cheese are the stars of this one-dish wonder. Simply spread the sausage (be sure to brown it in a skillet first) and potatoes in the bottom of the slow cooker, mix the eggs with remaining ingredients and pour over the sausage and potatoes. Sprinkle with the shredded cheese, put on the lid and let the slow cooker do the work.
Grilled Potato Salad
Recipe: Grilled Potato Salad
This creamy potato salad is an absolute winner. The red potatoes are boiled until fork tender before they're sliced in half and grilled until charred. Our Grilled Potato Salad doesn’t stop there. The dressing calls for sour cream, mayonnaise, vinegar, garlic, oregano, chives, parsley, lemon juice, and olive oil—trust us, this tangy dressing is absolutely addictive. Finally, toss the grilled potatoes and dressing with cucumber and sweet onion and you’ll have one crunchy, creamy, utterly delicious side for your next grill out.
Twice-Baked Potatoes Four Ways
Recipe: Twice-Baked Potatoes Four Ways
To freeze big items like cooked potatoes and meatballs, arrange in a single layer on a jelly-roll pan, and freeze 1 to 2 hours; transfer to a zip-top bag. You'll avoid one frozen mass, plus single servings thaw faster.
Bacon-Wrapped Potatoes with Queso Blanco Dip
These hearty bites will become your signature party dish. You can keep the queso blanco warm in a fondue pot or 1-qt. slow cooker.
Recipe: Deviled Potatoes
Two Southern classics, deviled eggs and potato salad, join forces to create these two-bite wonders. Scooping out the middle of the potato, filling it with flavor, and it stuffing it back in make it reminiscent of a deviled egg, but it taste just a like a scoop of bite-sized potato salad goodness. The pulp is mixed with sour cream, capers, mustard and a few other key ingredients that will not leave guests missing a traditional potato salad. Make them a day before your get-together, and chill until you head out. When you arrive, they'll be the right serving temperature and little clean up will be required once the party is over.
Rosemary Salt-and-Vinegar Chips
Garden Potato Salad
Recipe: Garden Potato Salad
New potatoes are baby spring potatoes with beautifully thin skins. We love how red-skinned potatoes contrast with vibrant green peas and herbs, but you can use any kind of potato you like.
Twice-Baked Green Potatoes
Recipe: Twice-Baked Green Potatoes
In Step 1, the potatoes can also be cooked in the microwave, but we prefer the crisp texture of the skins after baking in the oven.
From-Scratch Oven Fries
Recipe: Potato Hash
"The potato hash reminds me of the classic hash browns Mom used to make for breakfast." - Chef John Hall
Potatoes, onions, and bell pepper make one delicious hash. The potatoes will start in the oven and finish cooking in a pan along with the other veggies. Don't skimp when it comes to mixing up our crème fraîche sauce—drizzle on top and serve on the side for one satisfying finish. Pair potato hash with our Braised Lamb shank.
Shout Hallelujah Potato Salad
Green Bean Potato Salad with Lemon-Soy Vinaigrette
Potato salad gets a fresh and crunchy twist with bright flavors and lots of yummy texture. Make the Lemon-Soy Vinaigrette ahead of time for an easier assembly.
Veggie Potato Salad
Recipe: Veggie Potato Salad
This low-fat potato salad is rich with creamy goodness but easy on the fat and calories. The perfect addition to your next outdoor party.
Golden Potato-and-Smoked Sausage Hash
Recipe: Golden Potato-and-Smoked Sausage Hash
Make this hash even heartier by adding a fried egg on top. Speed up cooking time by using parboiled potatoes from your grocer's freezer section. Add them in at Step 3.
Hot Potato Salad
Recipe: Hot Potato Salad
Our Test Kitchen Director's grandmother, Jackie Freeman, has been making this genius recipe for decades. It's the perfect marriage of potato salad with a bubbly, cheesy gratin.
Mashed Potatoes with Greens
Recipe: Mashed Potatoes with Greens
You might think there is only so much you can say about spuds, but this recipe for Mashed Potatoes with Greens will have you reaching for your dictionary. You will enjoy it so much you’ll be looking for new superlatives. It is surprisingly simple, and what makes this recipe great is that you can use any of the greens you have on-hand. It works well with chard, kale, cabbage, or other leafy greens. You can even prepare it in advance, as long as you thaw it well in advance.
Make Ahead: Prepare this recipe through Step 4, and freeze. Thaw potato mixture in the fridge at least 24 hours before you plan to serve, and let it stand 20 minutes before baking as directed.
Recipe: Two-Potato Gratin
"This luscious gratin strikes a happy middle chord for those hungry for potatoes and those vying for a sweet potato casserole." --Nancy Vienneau, author of Third Thursday Community Potluck Cookbook, from which this recipe was adapted.
Scalloped Potatoes with Ham
Recipe: Scalloped Potatoes with Ham
Serve up a side of ooey-gooey scalloped potatoes for any occasion. The best part about this delicious dish? They are made in a slow cooker.
Shepherd’s Pie with Potato Crust
Recipe: Shepherd’s Pie with Potato Crust
You might call yourself a shepherd too if it meant you would get a dinner this good. Our version of a Shepherd’s Pie is certainly a Southern dinner classic. Instead of mashed potatoes we use scalloped potatoes for the crust, cut with a mandolin slicer—but a knife will work just as well. For the filling, lean ground chuck is perfect, while red wine will add flavors that are rich and bold. Our Shepherd’s Pie has a dash of Worcestershire Sauce, as well as a hearty measure of English peas. This dish will keep you warm on a cool night, but it is fresh and delicious at any time. Round up your appetite and enjoy our Shepherd’s Pie.
Buttermilk Mashed Potatoes
Recipe: Buttermilk Mashed Potatoes
With only four ingredients, you can whip these mashed potatoes up in a flash. These potatoes can be as chunky or smooth as you would like. Smash them until they reach desired consistency.
Hot Bacon Potato Salad with Green Beans
Recipe: Hot Bacon Potato Salad with Green Beans
Classic potato salad ingredients get a kick from bacon and green beans. We love this paired with a perfectly grilled steak.
Fingerling Potatoes with Avocado and Smoked Salmon
Recipe: Fingerling Potatoes with Avocado and Smoked Salmon
You'll love the unexpected flavor combination of creamy avocado and fresh dill atop roasted potatoes. This makes a great handheld appetizer when entertaining—just be sure there are plenty to go around.
Church-Style Lemon-Roasted Potatoes
Recipe: Church-Style Lemon-Roasted Potatoes
Lemon juice and fresh thyme provide a springlike flavor to roasted potatoes. To save the time of peeling little potatoes, cut larger peeled Yukons into chunks. Any leftover potatoes are great for a potato salad the next day.
Classic Parmesan Scalloped Potatoes
Gently stirring twice while baking promotes even cooking and creaminess to this dish. Pull out of the oven, stir once more, then sprinkle with cheese, and continue baking without stirring for a casserole that's golden brown on top.
Scalloped Potato and Herb Tart
Recipe: Scalloped Potato and Herb Tart
Thinly sliced russet potatoes absorb the richly flavored custard as it bakes and give this quiche its layered texture.
Roasted Garlic Duchess Potatoes
Recipe: Roasted Garlic Duchess Potatoes
Want to make a fancy presentation and don't have a pastry bag? A 1-gallon zip-top plastic freezer bag will do the trick. Simply snip a small hole in one corner of the bag, and pipe.
Recipe: Potatoes Patio
A mixture of Gruyère and Parmesan cheese makes this luxurious baked dish all the more delicious.
Warm Lentil-and-Potato Salad
Recipe: Warm Lentil-and-Potato Salad
French green lentils add flavorful texture. They remain firm after cooking, while traditional brown lentils turn soft. The dressing of bacon vinaigrette, fresh parsley leaves, celery, and shallots pairs well with a robust pale ale.
Recipe: Potato-Crusted Pizza
We used Ore-Ida Crispy Crowns frozen seasoned shredded potatoes to create a fun and kid-friendly crust.
Dilled Potato Salad With Feta
Recipe: Dilled Potato Salad With Feta
Invite the flavors of Greece to your next cookout by serving a potato salad tossed with crumbled feta cheese. The rich, smooth cheese highlights the tart red wine vinegar and the crunchy fresh veggies.
Baked Mashed Potatoes
Mix up your mashed potatoes routine by trying one of these 5 delicious variations. Tasty additions like caramelized onions and chorizo sausage will make these baked mashed potatoes a family favorite.
Variation 1: Smoky Sweet Potato Mashed Potato Bake
Variation 2: Creamy Spinach Mashed Potato Bake
Variation 3: Caramelized Onion Mashed Potato Bake
Variation 4: Bacon and Blue Mashed Potato Bake
Variation 5: Tasty Tex-Mex Mashed Potato Bake
Recipe: Zucchini-Potato Casserole
This elegant tian, a French dish of layered vegetables, is delicious warm or at room temp.
Chipotle Scalloped Potatoes
Recipe: Chipotle Scalloped Potatoes
Cheesy, smoky, and savory—all of our favorite flavors come to play in this winner of a potato casserole.
Steak-and-Blue Cheese Potato Salad
Recipe: Steak-and-Blue Cheese Potato Salad
Fire up the grill for this hearty one-dish meal of Steak-and-Blue Cheese Potato Salad. Simply toss together the grilled vegetables, potatoes, and flank steak with blue cheese and a homemade vinaigrette for a quick and satisfying meal.
Roasted Vegetable Loaded Potatoes
Recipe: Roasted Vegetable Loaded Potatoes
A healthy spin on the traditional loaded baked potatoes. Replace the restaurant-size scoops of butter and sour cream with these good-for-you toppings.
Red Pepper, Potato, and Ricotta Frittata
Recipe: Red Pepper, Potato, and Ricotta Frittata
Part quiche, part omelet, but easier than both. This hearty Italian frittata recipe makes enough to feed your entire family—all in a single skillet. In our recipe, we amped up our basic eggs with diced red bell pepper, fresh parsley, chopped chives, crispy potato wedges, and creamy ricotta cheese. You can use any combination of fillings you'd like –such as savory bacon, summer tomatoes, or dried rosemary. For a simple fix, throw in last night’s leftovers and whichever cheese you have on hand. For a colorful, eye pleasing plate, make sure you include ingredients in a variety of colors: they will rise to the top of the frittata.
Roasted Potato-and-Okra Salad
Recipe: Roasted Potato-and-Okra Salad
This fresh yet hearty side dish features roasted potatoes instead of the boiled ones traditionally served as part of the Lowcountry-style spread.
Goat Cheese Mashed Potatoes
Recipe: Goat Cheese Mashed Potatoes
We dressed up classic mashed potatoes with goat cheese and the result was just as tasty as you would imagine. Lucky for you, when it came to making this recipe utterly indulgent we didn’t stop with the goat cheese. We mixed in a full cup heavy cream, butter, salt, black pepper, and finished with chopped fresh chives. The best part is our Goat Cheese Mashed Potatoes only require two simple steps. First, boil the potatoes until tender, about 15 minutes. Strain the potatoes, return to the saucepan and add remaining ingredients. Mash with a potato masher and serve!
Baby Hasselback Potatoes with Blue Cheese and Bacon
We made over everyone’s favorite potatoes in finger-food form. Slice petite Yukon Gold potatoes like a traditional Hasselback potato. Slather them in butter, rosemary, and salt and bake for 45 to 50 minutes. Baste in more of the butter, rosemary, and salt mixture then sprinkle with blue cheese and bake until the potatoes have a beautiful golden hue and the cheese is melted. Top with bacon and fresh chives before serving right away. If you’re hosting a casual cocktail party, our Baby Hasselback Potatoes with Blue Cheese and Bacon should definitely be on the menu.
Golden Beet-and-Potato Breakfast Bake
Don’t let its name fool you—Golden Beet-and-Potato Breakfast Bake isn’t just an a.m. meal. It’s hearty and savory enough for a satisfying dinner as well. As for brunch, well, this is a no-brainer. The tasty base is created with a combination of Yukon Gold potatoes, golden beets, sweet onion, and bacon. Use the grating blade of a food processor to grate the potatoes, beets, and onion so they’re all uniform in size—the food processor will make quick work of this step. Our breakfast bake makes a nutritious one-dish meal, perfect for any time of day.
Baked Potato Soup
Recipe: Baked Potato Soup
This isn’t your typical potato soup. Our Baked Potato Soup calls for a base of mashed potatoes—trust us on this one, you’re going to love it. Chicken bouillon, butter, sweet onion, garlic, and a pinch of pepper add fantastic flavor. Let your family pile on the toppings. We recommend cooked and crumbled bacon, shredded sharp Cheddar Cheese, and sliced green onions. Thanks to the package of frozen steam-and-mashed potatoes, this recipe is quick enough for a busy weeknight. Serve with ham sliders for a filling meal the whole family will love.
Fresh Corn and Potato Soup with Sautéed Shrimp
Recipe: Fresh Corn and Potato Soup with Sautéed Shrimp
After tasting the delicious results of "milking" a fresh corn cob, you'll never shuck and chuck again. We fully tap the flavor of in-season corn with this kernel-to-cob cooking method, infusing our soup with rich, sweet flavor.
Cheesy Chili Hash Brown Bake
Recipe: Cheesy Chili Hash Brown Bake
If you’re looking for a lightening-fast chili, you’ve found it. Cheesy Chili Hash Brown Bake comes together with 12 minutes hands-on time and requires only five ingredients: ground beef or turkey, a can of original sloppy joe sauce, a can of chili with beans, half a package frozen country-style shredded hash brown, and two cups shredded Cheddar cheese. We tested with Manwich Original Sloppy Joe Sauce and Hormel Chili with Beans. Once it’s ready, spoon the chili into eight individual ramekins and bake until browned and crisp. Alternatively, you can bake the chili mixture in a lightly greased 13- x 9-inch baking dish as directed.
Recipe: Master Hash
This hearty hash packs a whole lot of flavor into a dish that clocks in at only 442 calories per serving. You can substitute leftover chicken or pork for steak but, don’t be fooled, potatoes are the star here. The recipe calls for three tablespoons instant potato flakes (such as Hungry Jack) and a whopping 1 1/2 pounds Yukon gold potatoes. From there, we added red bell pepper, finely diced carrot, thyme, onion, and parsley. You have the option of topping each serving with a poached egg. The gooey yolk makes for a decadent topping to the hash.
Smoked Trout-Apple Hash
Recipe: Smoked Trout-Apple Hash
Bring campfire cooking to your dinner table with our Smoked Trout-Apple Hash recipe. Serve with a simple green salad dressed with a light vinaigrette for a complete meal. Opt for a few simple swaps to make it your own. Sweet potatoes can be used in place of the russets and other tart apple varieties make a good alternative for the Granny Smiths. Smoked bluefish, smoked salmon, or smoked whitefish also work well in place of smoked trout. Squeeze lemon wedges over the hash and serve immediately with sour cream sauce.
Loaded Potato Soup
Recipe: Loaded Potato Soup
Not an ounce of flavor was sacrificed to make this lighter potato soup. The only thing you’ll be missing is a few calories. Loaded Potato Soup uses lower-sodium chicken broth, 1% low-fat milk, and reduced fat sour cream to get the ultimate smooth and creamy texture. Of course, it wouldn’t be potato soup without a topping of Cheddar cheese, crumbled bacon, and thinly sliced scallions. This soup pulls together quick enough for a busy weeknight. Only twenty minutes and a few ingredients stand between you and a comforting bowl of hearty potato soup.
Summer Corn-and-Golden Potato Chowder
Five full cups of fresh corn kernels are the star of this chowder, but a large Yukon gold potato plays a great supporting role. The potato gives a hearty touch to this light summer soup. Top each bowlful of Summer Corn-and-Golden Potato Chowder with a sprig of thyme. We love serving this soup with a light summer salad for a refreshing weeknight dinner. Our recipe makes 4 to 6 servings, but can easily be stored in a zip top freezer bag in the refrigerator to pull out and reheat at a moment’s notice.