55 Easy and Super Hearty Potato Recipes
No matter how you like 'em—whipped, mashed, fried, smashed, grilled, baked, sautéed, stuffed, or scalloped—potatoes offer an endless array of possibilities. These starchy beauties carry various flavor profiles well and can step in as a side dish or serve as the base of the main event. You can easily cook potatoes for every meal in the day without repeating a recipe twice. Whether you're looking for an impressive dish or something quick and casual, here are some of our favorite easy potato recipes to get you started.
Sesame-Ginger-Chickpea-Stuffed Sweet Potatoes
Sesame, especially toasted sesame oil, is a key flavor in many Asian cuisines. It makes sense that tahini would fit here too, especially as a finishing touch for roasted sweet potatoes with Sriracha.
BBQ Beef-Stuffed Potatoes
Be sure to wrap the potatoes in parchment paper; foil can add a metallic taste to the dish.
Crispy Potato Cakes with Smoked Salmon
Frozen shredded potatoes are a fast cook's friend: They need no draining or thawing. Serve for brunch with a side of fruit.
Parmesan-and-Herb Roasted Potatoes
Slow Cooker Beef-and-Sweet Potato Chili
Leaving the peels on the sweet potatoes has three benefits: Prep is faster, you add more fiber, and the potatoes hold their shape better after the 7-hour simmer. Besides, the peels get so tender that you barely notice they're there. If you'd like to change things up, try parsnips in place of the sweet potatoes; they have a similar sweetness and earthier flavor. For less sweetness, you can try small red potatoes or baby Yukon Golds. You don't need to fully cook the ground beef before it goes into the slow cooker; just cook it enough to "set" the shape of the crumbles.
Gingered Sweet Potato Soup with Toasted Coconut and Pumpkinseeds
Pureed sweet potatoes are topped with coconut and pumpkinseed kernels making this soup perfect for fall.
Picadillo-stuffed Mashed Potato Balls
Papas rellenas (stuffed potato balls) are a traditional Spanish dish. Baked instead of fried, they're a healthy and delicious way to make a meal out of leftover mashed potatoes.
Chicken and Chile Hash
Ground chicken has a touch more fat than ground chicken breast, key for a more flavorful hash. Let cooked potatoes dry out so they'll be extra crisp in the hash. Leftover potatoes would be even better. While the potatoes cook, make sure to cook the chicken mixture. As the hash crisps, start poaching the eggs to save on time while cooking. The dish is perfect for dinner, lunch or a weekend savory brunch option. You can easily make this a vegetarian hash but omitting the chicken and adding other vegetables such as zucchini or sweet potatoes.
Ham and Sweet Potato Hash
This colorful breakfast-for-dinner dish uses sweet potatoes and red bell peppers for a double hit of beta-carotene, a carotenoid that most recently was shown to potentially lower breast cancer risk.
Crispy Chicken Thighs with Spinach-and-Pea Potato Salad
Sneak another veg into the potatoes with our green dressing that has peas and spinach. This recipe's a time-saver, too: A quick sear and a sprinkle of panko cuts prep and cook time in half compared to breading and baking. Serve with Chili-Lime Corn.
Potato and Leek Gratin
A mandoline will slice the potatoes quickly and to the same thickness, though a sharp knife will also work. Instead of being buried in cream, the potatoes and leeks are simmered in and drizzled with milk so the potatoes get wonderfully crisp and tender and the cheeses form a melty, golden crust.
New Potatoes with Shaved Celery, Buttermilk, and Dill
Crisp potatoes and a mild creamy dressing help keep this chunky potato salad from being anything but boring. Chill at least 1 hour before serving.
Speedy Shepherd's Pie
Making the most of supermarket convenience items gets this family favorite on the table in a flash. Precut matchstick carrots are easier to chop into small pieces quickly, and using prepared mashed potatoes for the topping is a good trick for when you don't have leftover mashed potatoes on hand.
Smoky Potato and Greens Tacos
Cooked greens and crispy potatoes are great as a base for a skillet hash, but why not try something new? Pile into lightly charred corn tortillas, and top with vibrant toppings such as fresh cilantro and radishes to turn a one-note leftover into a tasty, satisfying main. Our trick for crispy potatoes without the added fat: After boiling and draining, we spread them out on paper towels to remove any extra moisture, then stir occasionally as they sauté for even browning on all sides. If you're starting without a batch of collard greens, wilt or sauté any hearty green like kale or chard.
Classic German Potato Latkes Get a Cool Modern Twist
Whenever I visited my grandmother Lisa for a few days, she would ask me for a list of the recipes I would like to eat during my little holiday. I used to give her a long list, always far too long for my short visit, but I loved this ritual. One of these meals, an absolute highlight, was German potato latkes, called Kartoffelpuffer or Reibekuchen. Lisa fried them to perfection—crisp on the outside and juicy on the inside. In western Germany, where I grew up, we usually eat potato pancakes with apple compote, sugar beet syrup, or, my childhood favorite, granulated sugar, but I had a new idea.
I was raised on sauerkraut and it often tops the list when people think of my home country’s food—apart from wurst (sausage), of course. The classic version is served with mashed potatoes and soft southern liver sausage—that might not sound appealing, but it’s actually quite addictive—but why not experiment? I mix the sour fermented cabbage into grated potatoes and turn it into the sauerkraut Kartoffelpuffer featured in my latest cookbook<em>Eat In My Kitchen</em>. It’s great, especially with a juniper-scented sour cream dip on the side.
Potato-Sauerkraut Latkes with Juniper Sour Cream Dip
Excerpted from Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat by Meike Peters. Copyright © 2016. Published with permission by Prestel Publishing. All rights reserved.
Smoked Potato Salad
This is the recipe you need for those potluck gatherings where you really want to impress but then find you’re supposed to bring … potato salad. This version will wow, from its beautiful indigo color to its rich, smoky flavor. A nice hit of cumin and chipotle chile powder amplifies the smokiness and makes for a deeply savory salad. If the purple potatoes (or other small, waxy potatoes if you can’t find purple ones) are larger than we specify, cut them in half so they’ll cook evenly and get tender.
Mom's Smashed Mashed Potatoes
From the Kitchen of…David Bonom, Longtime Contributor
"My mom, a child of the Depression, embraced convenience foods like instant mashed potatoes, and we ate them all year--except on Thanksgiving, when she made 'real' potatoes that she never fully mashed. I still make them her way but have added ingredients like caramelized onions and olive oil."
To keep potatoes warm until the meal is ready, place them, loosely covered, in a heatproof dish or bowl, and set them (without submerging them) in a larger pot of hot water over very low heat. They'll stay warm without scorching on the bottom.
Creamy Chunky Mashed Potatoes
The secret to perfect mashed potatoes? Knowing when to stop. Mash potatoes with softened butter and warm milk until they're creamy but still have some chunks remaining. Thin-skinned potatoes, cut into pieces, cook quickly and are easiest to mash.
Rustic Mashed Potatoes with Whole-Grain Mustard
1-Ingredient Potato Frittata
It’s the end of the week and you basically have nothing in your kitchen except potatoes. Here’s the only one-ingredient recipe you need. OK, fine. This frittata recipe calls for four ingredients, but you always have salt, pepper, and olive oil on hand, so they basically don’t count. A few potatoes and a mandoline (the best kitchen gadget for quick slicing) will yield a crispy frittata that’s half french fry, half potato gratin, and 100 percent breakfast.
Slice the potatoes using a mandoline, but don’t wash them—it’s the starchy potato that keeps this frittata intact. Cook the potatoes in whichever fat you prefer: olive oil, butter, bacon fat, or, if you’re on a health kick, coconut oil. Layer the slices in your pan and cook low and slow to ensure the potatoes have cooked all the way through. If the heat is too high, the crust will burn before the inside is done all the way. When the middle is almost cooked (stick a knife under the layers to get a good peak), crank up the heat to get a nice golden brown crust on both sides. Serve this one-ingredient frittata recipe with a sprinkling of salt and pepper and dunk into ketchup or the breakfast condiment of your choice.
1-Ingredient Potato Frittata
Chimichurri Chicken Thighs with Potatoes
An herb-packed chimichurri sauce makes this meat-and-potatoes main vibrant and exciting. Double the mixture and spoon it over grilled steak or fish on another night. For less heat in both the chimichurri and the potatoes, remove the seeds from the Fresno chile.
Quick Loaded Potato Soup
With one simple extra step, the standard mashed potato process leads to a creamy soup adorned with all the great baked potato toppings. For the best texture, stick with russet potatoes; starchier varieties won't yield as creamy a result. The soup reheats well, so it's a good make-ahead candidate; just store the toppings separately.
Pan-Seared Mojo Potatoes
Serve these seasoned, pan-seared potatoes for a sophisticated twist to a classic side. For the topping, try plain, nonfat Greek yogurt in place of sour cream. It’s less than half the calories, and you won’t be able to tell a difference!
Silky-Smooth Mashed Potatoes
Traditional Sweet Potato Casserole
Thanksgiving isn't complete without a homemade sweet potato casserole. Top this lightened version of an easy marshmallow sweet potato casserole recipe, topped with both marshmallows and toasted pecans. (For more classic dishes, visit our sweet potato recipes collection.)
Creamy Potato-and-Ham Hock Slow-Cooker Soup
The potatoes absorb the rich, smoky flavor of the ham hocks in this one-pot soup. Serve with crusty bread, a salad, and hot sauce on the side for an easy meal both kids and adults will love.
Sweet Potato Gratin
Alternating layers of buttery-rich Yukon Golds and earthy sweet potatoes become even more delicious with Parmesan cheese and Gruyere cheese.
Twice Baked Potatoes With Fontina and Chives
If you’re ready to go beyond the standard pot of mashed potatoes, we highly recommend giving these cheesy, twice-baked spuds a go for your next dinner party or holiday feast. We love the nutty-rich flavor and creaminess that the combo of Parmesan and fontina provides, but feel free to switch up the cheese to include your favorites. This recipe is easily adaptable to include whatever stir-ins you’re craving—from crumbled bacon to wilted spinach. If you want to get a jumpstart on your prep, these potatoes can be made up to 2 days in advance through step 2 of the recipe.
Turmeric Lamb Chops with Crispy Potatoes and Broccoli
Lamb loin chops (shaped like mini T-bones) save about 11g sat fat per serving over rib or shoulder chops. You can also ask your butcher to cut "steaks" from a leg of lamb, also lean, or sub 2 (8-ounce) beef sirloin steaks.
Broccoli and Cheddar Mashed Potatoes
Jazz up those mashed potatoes by adding in hearty broccoli florets and melted cheddar cheese.
Roasted Greek-Style Potatoes
The oven temperature may seem too high, but don't fear: The wedges are thick enough that they will cook through without overbrowning.
Black Pepper and Herb Mashed Potatoes
Mashed potatoes get a flavor boost here with the welcome addition of freshly cracked black pepper and a mixture of flavorful herbs.
Spinach and Garlic Mashed Potatoes
Jazz up those mashed potatoes by adding in healthy spinach and flavorful garlic.