Few crops are as useful as the potato. A staple across the Western world, it is used in countless different ways. Far from just a filler, the potato can be an exciting, delicious ingredient. From French fries and chips to roasted and mashed potatoes, we’ve rounded up our favorite potato recipes.
One of our favorite down-home side dishes of all time is creamy potato salad. The mix of tender—but never mushy—potatoes and mayonnaise is incredibly comforting. For a basic potato salad, go with mayo, mustard, celery, onion, and hard-boiled eggs. From there, you can vary the recipe a million ways. We’ve got versions flavored with curry powder, chives, parsley, and more.
Roasted potatoes are a simple, hearty side perfect for a winter meal. All you really need to do is cook the potatoes with salt and oil, but there is lots of potential to add flavors. Try roasting potatoes with saffron or serving them with lemon olive oil. Roast chicken is another winter favorite—roast it on a bed of potatoes and the spuds will absorb all the delicious juices.
The opportunities for using potatoes are endless. Find these dishes and many more in our collection of 50 delicious potato recipes.
Potato Salad with Red Onion
This cool, creamy potato salad is spiked with pickle relish and red onion. Get the recipe for Potato Salad with Red Onion » Matt Taylor-Gross Grated Potato and Cheese Omelette
Accompanied with a glass of wine and a green salad, this simple potato and cheese omelette makes a satisfying, affordable dinner.
Get the recipe for Grated Potato and Cheese Omelette » Tim Mazurek Tacos de Papa Hwy 99 (Potato Tacos)
Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, CA, this versio is stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great on meat or fish, or spooned over eggs.
Get the recipe for Tacos de Papa Hwy 99 (Potato Tacos) »
Brisket and Potato Kugel
This hearty meat and potato casserole is perfect for a nontraditional Passover main. Get the recipe for Brisket and Potato Kugel » Matt Taylor-Gross Scallops with Avocado Mashed Potatoes
Guacamole meets mashed potatoes in this simple scallops dish. Get the recipe for Scallops with Avocado Mashed Potatoes » Farideh Sadeghin Crispy Smashed Za’atar Potatoes
Boiled buttery Yukon gold potatoes are smashed and roasted crisp in this side dish. A finishing sprinkle of za’atar, a heady Middle Eastern mix of spices, seeds, and herbs, brings these potatoes to the next level. Get the recipe for Crispy Smashed Za’atar Potatoes » Farideh Sadeghin Pesto Potato Salad
Serve this simple and bright potato salad warm or cold alongside grilled or roasted meats and seafood. Get the recipe for Pesto Potato Salad » SAVEUR Potato Chips
This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. Get the recipe for Potato Chips » Matt Taylor-Gross Ignacio Mattos’ Potato Salad
Boiling potatoes whole and unpeeled means they don’t absorb too much water as they cook. Mixing them with an egg yolk and olive oil yields a rich dressing without the heavy creaminess of mayonnaise. Get the recipe for Ignacio Mattos’ Potato Salad » Marcus Nilsson Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce
These soft gnocchi from Tuscany are the ultimate version of the kind most commonly served at Italian-American restaurants. The dish is amped up with briny chopped capers and green olives. Get the recipe for Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce » Con Poulos
A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot potato and spinach dumplings, which chef Josita Hartanto of Berlin’s Lucky Leek binds together with firm tofu and durum wheat semolina. Dry the potatoes and spinach thoroughly so the dumplings will hold their shape. Get the recipe for Spinach and Potato Dumplings with Cold Tomato Sauce » Matt Taylor-Gross Spinach and Potato Dumplings with Cold Tomato Sauce
In this Umbrian ragù, fennel pollen adds a sweet aroma and a flavor similar to that of the fennel-laced sausages found in Italian butcher shops.
Get the recipe for Farro Gnocchi with Pork Ragù »
Potatoes Roasted with Saffron
The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes. Get the recipe for Potatoes Roasted with Saffron » Farideh Sadeghin Fingerling Potato Salad with Chive Mayonnaise
“This recipe came about when I had a fat bunch of chives threatening to wilt in my fridge. Our test kitchen director, Farideh Sadeghin, suggested I make chive oil, and then chive mayonnaise; I had some teeny-tiny fingerlings from the farmers market sitting on my counter, and a salad was born. — Marian Bull Get the recipe for Fingerling Potato Salad with Chive Mayonnaise » Matt Taylor-Gross
In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin.
Fluffy inside and golden outside, these pan-fried potatoes are a signature of the Omaha restaurant Piccolo Pete’s.
Get the recipe for Hashbrowns »
Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad.
Get the recipe for Warm Red Potato Salad »
Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness that’s offset by a tangy dressing of sour cream, mustard, and shallots.
Get the recipe for Roasted Potato Salad with Sour Cream and Shallots »
This creamy, rich soup potato soup accented with leeks is a favorite in Mexico City. In spring and summer it’s usually chilled, like a vichyssoise, but it’s also served hot, especially in the cooler months.
Get the recipe for Potato and Leek Soup »
The secret to this simple dish is to use the best quality bacon available. Delicious and straightforward, you can whip this dish together quickly while keeping the oven available for other jobs.
Barbecue chips’ smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices such as chile powder, garlic powder, and onion powder, with the added kick of cayenne pepper.
SpudnutsTo ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.
Get the recipe for Spudnuts »
A healthy dose of celery seeds and sharp Dijon mustard add a kick to this mashed potato and egg salad.
Get the recipe for Jude’s Perfect Potato Salad »
Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin.
Get the recipe for French Bacon, Potato, and Reblochon Casserole (Tartiflette) »
Author Mike Colameco learned how to make this indulgent custardlike potato dish from French chef Alain Senderens.
Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine.
Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side.
Get the recipe for Pomme Purée »
Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
Get the recipe for Potato Pancakes »
To make these crisp-crusted fritters, mashed potatoes blended with pan-fried shallots and freshly grated nutmeg are dipped in beaten egg and fried.
Get the recipe for Padang-Style Mashed Potato Fritters (Perkedel Kenteng) »
Elegant potatoes are brushed with an egg wash before baking for color and crunch.
Get the recipe for French Piped Potatoes (Pommes Duchesse) »
Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser.
Get the recipe for Old-Fashioned Scalloped Potatoes »
If Plato had imagined hash browns, they’d have been
rösti: fresh potatoes coarsely grated, pressed, and fried. In the dish’s native Switzerland, recipes include bacon, rosemary, caraway seeds, eggs, pasta, cheese, even coffee. These variations can be delicious, but we found the definitive version in Bern, at Restaurant Della Casa—golden, impeccable, ideal. Get the recipe for Swiss Hash Browns (Rösti) »
Kroppkakor, hearty mashed potato dumplings stuffed with an allspice-laden filling of bacon and onion, are a specialty of Oland, an island off the southern coast of Sweden.
Get the recipe for Swedish Potato Dumplings »
These squares of crispy potato flatbread are similar to potato farls, the fried potato bread that’s a traditional part of the Northern Irish breakfast known as an Ulster Fry.
Get the recipe for Irish Potato Bread »
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. There are as many versions of this classic dish as there are Irishmen: Some cooks add carrots or kale to the mix, others incorporate butter, bacon, and caramelized onions.
Get the recipe for Colcannon »
Seniard Creek cook Clarence Bratton’s method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
The secret to the stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor.
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish.
Get the recipe for Twice-Baked Potatoes »
Curried Potato Salad
Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish.
Get the recipe for Boiled Potatoes With Dill »
Get the recipe for Vegetarian Potato and Cabbage Curry »
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of central Mexico.
Get the recipe for Sauteed Potatoes and Chiles »
Homemade lemon mayonnaise adds zesty flavor to these tender, coarsely mashed potatoes.
Get the recipe for Lemon Mayonnaise Smashed Potato Salad »
These flavorful mashed potatoes are spiced with mustard seeds, fresh curry leaves, turmeric, and ginger, and mixed with peas.
Get the recipe for Aloo Masala (South Indian Potatoes) »
Leaving the skins on your potatoes saves on prep time and gives a rustic feel to the finished dish. We love the technique of infusing the milk and butter with sage—start heating a saucepan of milk and sage when you set the water to boil to speed up this process.
Get the recipe for Sage Mashed Potatoes »
The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.
Thirty cloves of garlic go into this creamy side dish.
Get the recipe for Julia Child’s Garlic Mashed Potatoes »
Eastern Townships, Quebec
Eastern Townships, Quebec
Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion.