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
Grated Potato and Cheese Omelette
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
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
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
Spinach and Potato Dumplings with Cold Tomato Sauce
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
Fingerling Potatoes with Bacon
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 Potato Chips
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.
Author Mike Colameco learned how to make this indulgent custardlike potato dish from French chef Alain Senderens.
Moroccan Potato Salad
Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine.
Swiss Hash Browns (Rösti)
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) »
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.
Sage Mashed 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 »
Eastern Townships, Quebec
Eastern Townships, Quebec