79 Potato Recipes Because You Need That Many

1/79
Crispy Air Fryer Potato Wedges With Yogurt-Tahini Sauce
Our first potato recipe is easy, but it does require special equipment: an air fryer. (Aren’t we all air-fry people now, though?) Once you have that, just slice the potatoes into wedges, toss in oil and spices, and let the machine do its work. See recipe.
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks
2/79
Roasted Aloo Gobi (Potatoes and Cauliflower)
You can roast the potatoes and cauliflower for this classic Indian restaurant dish up to 3 days ahead, then sauté them with the spices in a skillet to finish. See recipe.
Photo by Chelsie Craig, Food Styling by Pearl Jones
3/79
Ultra-Creamy Mashed Potatoes
We’ll say it loud and clear: Yukon Golds are the definitive best potato for mashing. They have a buttery flavor and creamy mouthfeel even without all the added dairy. And we’d bet on this particular Yukon Gold mashed potatoes recipe producing the creamiest-ever version of the comfort food classic. See recipe.
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman
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4/79
Classic Potato Salad
This easy-to-make potato salad gets its zing from sweet relish, plenty of mustard, and a dressing reminiscent of deviled eggs. If you feel strongly about adding a touch of green, go with thinly sliced green onions or chives. See recipe.
Photographs by Mamadi Doumbouya, food styling by Pearl Jones, prop styling by Shannon Maldonado
5/79
Twice-Baked Potatoes
Loaded baked potatoes are a classic Christmas dinner side dish but can also be a main: When they’re in the oven for round two, whip up a quick green salad for a bistro-style dinner. See recipe.
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Maya Rossi
6/79
Vada Pav With Dry Coconut-Garlic Chutney
Is the ultimate veggie burger actually a fried patty of mashed potato? Watch associate food editor Rachel Gurjar make it here and decide for yourself. See recipe.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca
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7/79
Perfectly Creamy Potato Soup
This is the potato soup recipe to end all potato soup recipes. Sour cream adds the richness usually supplied by heavy cream, but it also gives this soup tang and body, and chicken broth adds flavor without weighing it down. See recipe.
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Carla Gonzalez-Hart
8/79
Sheet-Pan Merguez Hash With Fried Eggs
We do read the comments, and we noticed that some of our readers couldn’t find merguez and used spicy Italian sausage instead. The result? “Overall a real winner,” and, “10/10. Perfect meal for large brunch.” See recipe.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Sean Dooley
9/79
Old Bay Breakfast Potatoes
While we’re on the topic of Old Bay seasoning, meet your new favorite breakfast potatoes. Big wedges mean faster prep and maximum crispiness, while Old Bay’s distinctive blend of paprika, black pepper, and cayenne pepper is the quickest route to bold flavor. See recipe.
Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Stephanie De Luca
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10/79
Potato and Pea Chowder
One of the many things we love about this springy potato chowder recipe is that it doesn’t require you to fiddle with a roux. Simply mashing some of the potatoes in the pot thickens the broth nicely. See recipe.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Beth Pakradooni
11/79
Korean Potato Salad
Often served in a tidy scoop, this Korean-style tangy, subtly sweet potato salad lies somewhere between chunky American potato salad and smooth mashed potatoes when it comes to texture. See recipe.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen
12/79
Classic Potatoes au Gratin
Potatoes au gratin and scalloped potatoes look the same, so what’s the difference? Cheese. While the latter is sliced potatoes baked in cream, this gratin recipe is topped with a generous helping of nutty Gruyère and a touch of Parmesan. See recipe.
Photo by Christopher Testani
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13/79
Salt Cod Brandade
Called brandade de morue in Provence, the cheesy, garlicky French mashed potato dip uses inexpensive dried salt cod for a make-ahead, party-friendly appetizer. Serve with crostini and a glass of Champagne or vermouth on the rocks. See recipe.
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua
14/79
Perfect Baked Potato
In our book, learning to make a perfect baked potato is a crucial life skill—and it’s easy with this baked potato recipe. (But if you don’t have the time, you can always steam them in your Instant Pot.) See recipe.
Photo by Christopher Baker
15/79
Sweet Potato Fries With Sriracha Dip
It takes just six ingredients to put together this snack or side dish: sweet potato wedges, olive oil, salt, black pepper, crème fraîche (or sour cream or mayonnaise), and sriracha. See recipe.
Photograph by Isa Zapata, Food Styling by Mieko Takahashi
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16/79
Make-Ahead Mashed Potatoes
Look up buttery in the dictionary, and you’ll find this potato dish. Plus, it can be prepared two full days in advance of serving without compromising the supremely velvety results. See recipe.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
17/79
Cod With Soy-Caramelized Onions and Potatoes
Adding ginger and soy sauce to caramelized onions gives them a zingy punch. Sandwiching those onions between searing potatoes and steaming fish is a genius way to make a full meal in a single skillet. See recipe.
Photo by Emma Fishman, Plate by Meilen Ceramics
18/79
Leveled-Up Potato Leek Soup
When we say “leveled-up” here, we mean with a gremolata topping: crispy fried sage, rosemary, thyme, and capers tossed with minced garlic and lemon zest. It adds a bright, aromatic punch to the silky soup. See recipe.
Photo by Emma Fishman, Food Styling by D'mytrek Brown
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19/79
Potato-Tomato Gratin With Horseradish
This unconventional, dairy-free take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish. See recipe.
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks
20/79
Tater Tot Egg Bake With Bitter Greens Salad
Setting this one down on the dinner (or brunch) table is fun. Everyone will think it’s a perfectly golden brown tortilla española, and you get to tell them that—surprise—it’s actually a whole bunch of tater tots. See recipe.
Photo by Alex Lau, food styling by Sue Li, prop styling by Sophie Strangio
21/79
Sheet-Pan Potato Hash With Fixins
See recipe.
Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson
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22/79
Cacio e Pepe Rösti
See recipe.
Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng
23/79
Steak Salad With Harissa Potatoes and Crunchy Radishes
The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day. See recipe.
Photo by Chelsie Craig, food styling by Kat Boytsova
24/79
Roasted Sweet Potatoes
This easy recipe for roasted sweet potatoes keeps the cooking and seasonings streamlined so you can dress them up however you wish. Try tucking them into tacos with refried black beans or just eat them as is, with some spicy mayo on the side. See recipe.
Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon
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25/79
Vegan Deviled “Eggs”
Little potatoes, gutted with a melon baller and filled with spiced mashed potatoes, bear a striking resemblance to deviled eggs. Vegan or not, these creamy hors d’oeuvres will have you coming back for more. See recipe.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca
26/79
Tiny Potatoes with Sour Cream and Onions
Spoon roasted spiced potatoes and onions on a pillow of sour cream for a party-ready side you could probably eat all by yourself. See recipe.
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks
27/79
Caribbean Shepherd’s Pie
The ultimate comfort food but with a Caribbean twist, this shepherd’s pie has a beef base flavored with Scotch bonnet chiles, ginger, scallions, and spices; and a creamy potato topping infused with coconut milk. See recipe.
Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin
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28/79
Mustardy Grilled Cabbage and Kielbasa
Cooking outside? Pack those potatoes in a foil packet before you toss them on the grill so they steam through before their skins start to char. See recipe.
Photograph by Isa Zapata, food styling by Micah Morton, prop styling by Tim Ferro
29/79
Spiced Salmon With Potatoes and Corn
Who doesn’t love a sheet-pan meal? This weeknight-friendly dinner of Old Bay–spiced salmon, corn, and baby potatoes taps into the spirit of a seafood boil without as much effort. See recipe.
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Dayna Seman
30/79
Old Bay Chips With Lemon Mayo
Did you think your quest for the best potato recipes would find you here, adding spices and powdered sugar to a bag of potato chips? Well, it did. And, you’re welcome. See recipe.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Tim Ferro
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31/79
Chaat-Style Potato Salad
The first of many potato salad recipes on the list, this one will transport you to Mumbai. The potato recipe is inspired by papri chaat, a sweet-salty Indian snack. See recipe.
Photograph by Heami Lee, Food Styling by Thu Buser, Prop Styling by JoJo Li
32/79
Spiced Double Potato Noodles
Made of potato starch, these handmade noodles are very different from wheat-based noodles such as ramen and udon. When cooked, this gluten-free dough becomes translucent, bouncy, and rewardingly chewy. See recipe.
Photograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling by Thu Buser
33/79
Lemon-Oregano Shrimp and Tiny Potatoes
When we say tiny potatoes, we mean it: You want to look for peewee potatoes, which are 1½" in diameter or less and usually sold by the pound in a netted bag in your grocery store’s produce section. See recipe.
Photograph by Isa Zapata, Food Styling by Rosanna Anil, Prop Styling by Paola Andrea
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34/79
Papas con Rajas
Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing. See recipe.
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Beth Pakradooni
35/79
Stewy Miso Eggplant and Potatoes
This stewy dish tastes like it was simmered for hours, but it’s not a slow cooker. In fact, it takes about 30 minutes. Serve it as a vegetarian main with rice, or consider it a potato side dish to accompany something meaty. See recipe.
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Gerri Williams
36/79
Crispy Smashed Potatoes With Salmon Caviar
This dinner party starter walks the line between down-to-earth comfort and lavishness. Crunchy baby potatoes get topped with herby whipped goat cheese, avocado slices, scallions, bacon bits, and salmon caviar for the perfect bite. See recipe.
Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Suzie Myers
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37/79
Harissa Sweet Potato Tarte Tatin
This savory take on the classic French dessert usually made with apples is also a semi-homemade take. Thanks, frozen puff pastry dough. (Bonus: Here are more ways to cook with store-bought puff pastry.) See recipe.
Photograph by Isa Zapata, Prop Styling by Emma Ringness, Food Styling by Liberty Fennell
38/79
Sour Cream and Onion Mashed Potatoes
While we like some mashes with Yukon Golds, for this recipe, we say stick with russets, which are higher in starch and lower in moisture than waxy potatoes. See recipe.
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by JoJo Li
39/79
Spicy and Sour Stir-Fried Potatoes
Yes, you can stir-fry potatoes—you just need to cut them into matchsticks and soak them in water to release some starch first. Then, tingly Sichuan peppercorns and black vinegar pack a one-two flavor punch. See recipe.
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks
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40/79
Sweet Potato and Blue Cheese Dip
Roasted sweet potatoes become a creamy, luscious dip when whipped with blue cheese and heavy cream. Serve it with store-bought potato chips—yes, more potatoes—for a crowd-pleasing snack. See recipe.
Photograph by Guang Xu
41/79
Mashed Potatoes With Crispety Cruncheties
See recipe.
Photo by Alex Lau, Food Styling by Rebecca Jurkevich
42/79
Baked Potatoes Deluxe
This is the high-low dinner party of our dreams: Baked potatoes and assorted luxury toppings: sour cream (or crème fraîche), caviar, and fresh herbs. Add your own flair with crumbles of creamy feta cheese, crispy high-end bacon (or fancy ham), pots of garlic confit…you get the idea. See recipe.
Photograph by Michael Graydon + Nikole Herriott, Food Styling by Alison Roman, Prop Styling by Kalen Kaminski
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43/79
Sticky-Spicy Glazed Sweet Potatoes
Blistered and roasted sweet potatoes are at their best glazed in a sticky-spicy sauce featuring maple syrup, fiery chili paste, vinegar, soy sauce, and earthy miso. See recipe.
Photograph by Isa Zapata, food styling by Micah Morton, prop styling by JoJo Li
44/79
Spicy Caesar Potato Salad
Part Caesar salad, part patatas bravas, this recipe with potatoes is a reader favorite. And speaking of our readers, we’re learning from them just how adaptable this potato salad is: Some used chipotles in adobo instead of Calabrian chile, some cheddar instead of Parmesan cheese, and others used the dressing as a dipping sauce for a chicken dish. She’s got versatility! See recipe.
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua
45/79
Buttered Potatoes With Salted Lemon
This recipe calls for low-starch waxy potatoes, such as new potatoes. Another term for new potatoes? Baby potatoes; so named because they’ve been dug up from the ground before fully mature. Varieties of new potatoes include baby red potatoes, fingerlings, and baby russets. See recipe.
GRAYDONHERRIOTT
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46/79
Creamy Yukon Golds With Crispy Potato Skins
Don’t throw away those potato skins, even the limp ones. In minutes, you can transform them into a crunchy, salty treat, great for snacking on or, in this case, topping a velvety mash. See recipe.
Photograph by Isa Zapata, Food Styling by Jillian Lehner, Prop Styling by Emilie Fosnocht
47/79
Mashed Potato Skordalia
Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. See recipe.
Elizabeth Cecil
48/79
Cast-Iron Roast Chicken With Crispy Potatoes
Do you see how crispy and brown the edges of those thinly sliced potatoes are? They’re essentially potato chips, after sizzling in the oven for an hour in rendered chicken fat. See recipe.
Marcus Nilsson
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49/79
Sweet Potato and Onion Tempura With Chive Mayo
A vegan batter of all-purpose flour and cornstarch relies on cold seltzer to produce light and crisp tempura. Use a plant-based mayonnaise for the dip to keep the entire recipe vegan. See recipe.
Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker
50/79
Peppery Potato Frittata
The star of this frittata is the golden strips of russets suspended in the creamy, peppery quiche-like filling. Shallow-frying is just one of 63 methods for cooking potatoes. Yes, we tried them all. See recipe.
Photograph by Yudi Ela Echevarria, food styling by Micah Morton, prop styling by Sean Dooley, Special thanks to Frank's House
51/79
Simplest Rosti
There’s no flipping required for this deliciously satisfying large-format potato pancake. Its surface becomes so crunchy that it can support mounds of fresh, peppery arugula salad. See recipe.
Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio
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52/79
Spicy Kimchi–Sweet Potato Fritters
This recipe for potato fritters is all about the crispy, of course, but can we take a minute for the creamy? The dipping sauce comprises Greek yogurt and gochujang, and once you taste it, you’re going to want to dip raw veggies in it, spread it on sandwiches, and more. See recipe.
Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman
53/79
Aloo Tikki With Hari Chutney
This street-food-style snack works around the clock: It pairs as beautifully with a cup of late-afternoon chai as it does with a glass of happy hour bubbly. See recipe.
Photo by Laura Murray, Food Styling by Pearl Jones
54/79
Amma’s Samosas
Need a reason to throw a party? Folding samosas is an ideal group activity as extra hands can be useful, so invite friends or family to join you. Just be sure to provide cocktails. See recipe.
Photo by Laura Murray, food styling by Yekaterina Boystova
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55/79
Extremely Cheesy Potato Gratin
Creamy potatoes with crispy edges, tender middles, and just a whisper of cayenne heat—need we say more? Okay, fine: It also has sharp white cheddar and nutty Gruyère cheese. See recipe.
Photo and Food Styling by Carla Lalli Music
56/79
Vegan Leek Latkes
With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes might not be what you’re used to—and that’s a good thing. See recipe.
Photograph by Emma Fishman, prop styling by Elizabeth Jaime
57/79
Crispy Potatoes With Bay and Scallions
This potato dish, inspired by the cooking of the Native American Ohlone community, features ingredients almost entirely indigenous to California’s East Bay. See recipe.
Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio
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58/79
Glazed Sweet Potatoes With Lentils
Tearing sweet potatoes into 2" pieces creates more surface area to lacquer with a glaze made from maple syrup, soy sauce, miso, sesame oil, and red pepper flakes. (In other words, it’s good.) See recipe.
Photo by Emma Fishman, Food Styling by D'mytrek Brown
59/79
Hasselback Potatoes
Neatly shingled Hasselback potatoes look impressive on the plate, but they’re remarkably easy to pull off. Make thin, even slices in the potato without going all the way through, then press gently to fan out the slices. (Try Hasselbacking butternut squash too.) See recipe.
Ture Lillegraven
60/79
Potato Salad with Mustard Sauce and Watercress
We can’t exactly explain why this combination of baby Yukon Gold potatoes and whole grains of mustard tangled up in watercress stems and leaves is so visually appealing. A work of art, really. See recipe.
Photo by Alex Lau, Styling by Sue Li
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61/79
Loaded Sweet Potatoes
We developed this recipe as part of our Feel-Good Food Plan. And while we love the slight sweetness and fiber you get from sweet potatoes, the all-vegetarian toppings work just as well on a plain baked potato. See recipe.
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski
62/79
Smashed and Loaded Crispy Potatoes
This is a load we most certainly don’t mind carrying: Parmesan cheese, fresh chives, sour cream, bacon, and hot sauce. See recipe.
63/79
Grilled Potato Salad With Chiles and Basil
This dish is everything we love about a German potato salad, but with Far East influence (fish sauce, rice vinegar, toasted sesame seeds) and a smoky char from the grill. See recipe.
Photo by Chelsie Craig, Food Styling by Pearl Jones, Plate by Heath Ceramics
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64/79
Crispy Smashed Potatoes With Walnut Dressing
Umami fiends, this one’s for you. The sauce for these crispy potatoes comprises walnuts, anchovy fillets, garlic, and red pepper flakes—all super-savory goodies. See recipe.
Photo by Chelsie Craig, Styling by Molly Baz
65/79
Sweet Potato Bowls With Spiced Lamb and Mushrooms
These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour. See recipe.
Photo by Alex Lau, food styling by Anna Stockwell, prop styling by Emily Eisen
66/79
Burnished Potato Nuggets
We’ll let Alixandra from Philadephia take this one: “The only way I want to make potatoes from now on! The outside was crispier than I could have dreamed.” See recipe.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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67/79
Perfect Oven-Roasted Potatoes
This is the foolproof steam-then-roast method that you’ll turn to again and again. Four ingredients (Yukon Golds, olive oil, salt, and black pepper) and a little babysitting and you’ll end up agreeing with Anonymous from Denver: “Dang, really worth the time.” See recipe.
Ben Dewey
68/79
Duchess Baked Potatoes
Technically, this is a baked potato casserole, but it looks too fancy to be called that, no? Those little waves that ripple throughout the top of the dish, their crests ever-so-slightly singed? Address her as the Duchess, please [insert painted fingernails emoji]. See recipe.
Bobbi Lin
69/79
Golden Potato Cake
It’s not just about the potatoes—it’s what you do to the potatoes. In this recipe, precook them until they’re tender, then dispatch butter, heat, and time to help them become their best selves. See recipe.
Peden + Munk
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70/79
Leek and Potato Galette with Pistachio Crust
You know what? People don’t appreciate pink peppercorns enough. This galette benefits from a finishing of these dried berries, which are mildly spicy and taste brighter and fruitier than black peppercorns. See recipe.
Shay Harrington
71/79
Silver Dollar Latkes
There are standard-size latkes, and there are mini ones, just right for popping in your mouth like chips. We urge you to grab a cocktail and a few friends with whom you love to gossip, because this potato dish falls into the second category. See recipe.
Jeremy Liebman
72/79
BA’s Best Hash Browns
Hash browns are one of those potato dishes no one can resist—but they can be lackluster. With this method, you’ll get lacy, crunchy (not chunky or floury) hash browns every time. See recipe.
Alex Lau
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73/79
Potato-Leek Soup With Toasted Nuts and Seeds
This is like the high-fashion version of potato-leek soup: Its bordering-on-austere restraint is an elegant statement, allowing the chosen accessory (a trio of toasted almonds, sunflower seeds, and coriander seeds) to shine. See recipe.
Alex Lau
74/79
Mashed Potato Croquettes
Heads up: Steaming hot, crunchy potato croquettes—also known as the absolute sexiest way to make use of cold, leftover mashed potatoes—have entered the chat. See recipe.
Christopher Testani
75/79
Potato Salad with Old Bay and Potato Chips
Not all potato salads involve mayonnaise. This one gets its flavor from Old Bay seasoning, whole grain mustard, and fresh herbs, and its textural contrast thanks to a combination of boiled potatoes and fried chips. (PS: Don’t forget to salt your potato water.) See recipe.
Alex Lau
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76/79
Mashed Baked Potatoes With Chives
Baking the potatoes for this recipe is a completely hands-off cooking process that reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time. See recipe.
Chelsie Craig
77/79
Potato Salad with Lox and Everything-Bagel Spice
This potato-y riff on a bagel with lox and cream cheese allows us to introduce another term: peanut potatoes. It’s just another name for fingerlings or baby tomatoes. Hey, anything big potatoes can do, tiny potatoes can do better. See recipe.
Alex Lau
78/79
New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing
For those unfamiliar, gribiche is a French condiment not unsimilar to tartar sauce, traditionally made of mayonnaise flavored with Dijon mustard and studded with hard-boiled egg, cornichons, capers, and parsley. This olive-oil-based dressing version is chunkier and can work with tarragon, too, if that’s what you’ve got. See recipe.
Ted Cavanaugh
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79/79
Slow-Fried French Fries
No list of potato recipes is complete without homemade french fries (though we also did a taste test of the store-bought frozen kind, if you need something in a pinch). The slow-frying method here is, dare we say, revolutionary. See recipe.