61 Potato Recipes for Mashing, Baking, Frying—And, Ultimately, Loving
![An 8inch casserole of a dauphinoise potatoes recipe with one serving removed to a plate.](https://cdn.statically.io/img/assets.epicurious.com/photos/6508a73d04e0d5ae4ef86c6e/16:9/w_320%2Cc_limit/Dauphinoise-Potatoes_RECIPE.jpg)
POV: You’re hosting this year, and you’ve settled on a main dish and a side or two, but potato recipes leave you stumped. You’re imagining shatteringly crispy smashed potatoes showered with spices, or a casserole that layers silky potatoes with cream and cheese. Maybe you’re wondering how to make superlative mashed potatoes for Thanksgiving or Christmas dinner, or you’re not sure about the right oven temperature for roasting baby potatoes. Get all the details—and our best potato recipes of all time—below.
Head this way if you’re actually looking for sweet potato recipes →
- Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton1/61
Rosemary and Garlic Roasted Potatoes
Many of the best potato recipes call for ingredients that enhance the flavor of the spuds themselves. You’ll often see rosemary and garlic—simple additions are all these crisp potatoes need to shine. Adding the potatoes to a preheated pan ensures the golden edges you’re looking for.
- Photo by Elizabeth Coetzee, Food Styling by Tiffany Schleigh2/61
Twice-Baked Potatoes With Cheddar and Garlic
Double-baking means double the fun. When a baked potatoes recipe meets creamy mashed potatoes, you get comfort food par excellence.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell3/61
Latkes
Choosing the right type of potato is just as important as how you prepare it. Here, starchy russets give you ample crispness. Just add applesauce and sour cream.
- Photo by Chelsea Kyle, Food Styling by Rhoda Boone4/61
Our Favorite Mashed Potatoes
Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These are dreamy potatoes indeed. We went through a lot of trial and error to arrive at this mashed potatoes recipe, so you’ll have a mash worthy of your juicy holiday turkey.
- Photo by Elizabeth Coetzee, Food Styling by Mira Evnine5/61
Dauphinoise Potatoes
This classic French potato dish has creamy layers and a burnished, cheesy top. They look impressive but don’t require making a roux.
- Photo by Elizabeth Coetzee, Food Styling by Mira Evnine6/61
Lyonnaise Potatoes
Caramelized onions and a splash of vinegar enhance these boiled-then-pan-fried potatoes. We could devour a whole plate full, but you can also sidle them up next to a roast chicken or tender hunk of spiced pork shoulder.
- Photo by Elizabeth Coetzee, Food Styling by Sean Dooley7/61
Hasselback Potatoes
If you’re a sucker for crispy edges, get your chopsticks out and make these fanned-out potatoes.
- Photo by Isa Zapata, Food Styling by Yekaterina Boystova8/61
Patates Riganates (Greek-Style Lemon Potatoes With Garlic and Oregano)
Variations of this potato recipe are popular all over Greece, and it isn’t hard to see why. These spuds, baked with olive oil, lemon, garlic, and oregano, are crispy, creamy, and immensely flavorful—the ideal complement to a roast chicken or leg of lamb and a simple tomato and feta salad.
- Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton9/61
Cheesy Potato Soup With Bacon
If you have all your ducks in a row, you can get this cheesy potato soup onto the dinner table in as little as 25 minutes.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson10/61
Creamy Potato Salad With Lemon and Fresh Herbs
Looking for potato recipes for a picnic or barbecue? Start here. Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.
- Photo by Joseph De Leo, Food Styling by Judy Haubert11/61
Potatoes au Gratin
Of all the sides on your Thanksgiving table, this stunner of a gratin might be the star. Sorry, stuffing.
- Photo by PEDEN + MUNK12/61
Crispy Potato Skins With Fried Herb Aioli
These crispy potato skins get a helping hand from tangy capers, aioli with cornichons and their brine, plus crackly fried herbs. No other game day snack could compare.
- Photo by Travis Rainey, Food Styling by Kaitlin Wayne13/61
Funeral Potatoes
Also called Texas potatoes, this beloved casserole wears a crunchy blanket of cornflakes. Get a bit of this side dish’s history, then dive in.
- Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell14/61
Crispy Baby Yukon Gold Potatoes
These sheet-pan potatoes are lovely in the spring when potatoes are new, just as delicious in the fall alongside a holiday ham—and, okay, it’s great the rest of the year too. The horseradish yogurt sauce is optional but highly recommended.
- Photo by Elizabeth Coetzee, Food Styling by Mira Evnine15/61
Twice-Baked-Potato Casserole
Maybe stuffing individual potato jackets is too much to take on while you’re cooking the rest of an impressive meal. This large format twice-baked-potato skillet will satisfy your cravings with much less prep time.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell16/61
Cabbage Potato Pie
Wrap your potatoes up like a present—and flavor them with lots of sharp cheddar and crispy bacon.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell17/61
Creamy Potato and Leek Gratin
Cut down on holiday stress by preparing this luxurious potato-leek gratin in advance and reheating in the oven just before you’re ready to eat.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich18/61
Classic Potato Pancakes
These savory potato pancakes are fried in a mixture of butter and oil for extra richness and a crisp, golden brown crust. Top with cured salmon or trout roe and crème fraîche to serve as an elegant appetizer or use them in the place of English muffins at your next eggs benedict brunch.
- Photo by Laura Murray19/61
Bravas Potato Salad
When we see a recipe for potatoes on potatoes, we have to try it. Here, crumbled potato chips add crunch to a play on patatas bravas.
- Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian20/61
Luxe French Potatoes
We combined the rich cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one casserole, which looks fancy but is surprisingly simple to make.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez21/61
Kartoffel Kugel
This classic savory potato pudding—made with gribenes, if you’ve got ’em—has a crisp crust and a moist, soft interior. Leftovers can be served at room temp.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi22/61
Cheesy Potato and Kale Gratin With Rye Croutons
There’s no need to reduce the cream or precook the kale for this casserole recipe; everything cooks together in cheesy, creamy harmony. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time too.
- Photo by Joseph De Leo, Food Styling by Michelle Gatton23/61
Chickpea-Potato Chaat
Brighten your potatoes with tangy tamarind chutney, fresh green cilantro and mint chutney, and lots of crunchy toppings.
- Photo by Elizabeth Coetzee, Food Styling by Mira Evnine24/61
Instant Pot Mashed Potatoes
When you’re prepping an ambitious holiday menu, it can be tricky to figure out side dishes that don’t require the oven or hog the stovetop. That’s when it’s time to lug that Instant Pot out of the cabinet to make this easy recipe.
- Christopher Testani, food styling by Rebecca Jurkevich25/61
Mashed Potato Croquettes
These crunchy-on-the-outside, creamy-on-the-inside fried potato balls—croquettes if you’re fancy—are the best way to use up leftover mashed potatoes. They don’t take long to assemble, but they do need to chill for a couple of hours before frying.
- Photo by Chelsea Kyle, food styling by Anna Stockwell26/61
Asparagus and Two-Cheese Quiche With Hash-Brown Crust
The fact that it’s gluten-free is beside the point: Cooked in a cast-iron skillet, this veggie quiche has a hash browns crust. Why would you ever go back to pastry?
- Photo by Joseph De Leo, Food Styling by Pearl Jones27/61
West Indies Shepherd’s Pie
Ginger, habanero chile, and lime—as well as aromatic Angostura bitters—give this cozy shepherd’s pie its warming flavor. It’s a great way to use ground chicken and a couple of pounds of Yukon Gold potatoes.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi28/61
Spanish Frittata With Herby Yogurt and Greens
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. Serve with a crisp green salad.
- Photo by Shay Harrington29/61
Leek and Potato Galette With Pistachio Crust
Ground pistachios give this dough a substantial texture and nutty flavor that complements the leeks here. You may want to use a mandoline to cut even, paper-thin slices of potatoes.
- Photo by Alex Lau30/61
Mashed Baked Potatoes with Chives
Baking the potatoes rather than boiling them is (1) a totally hands-off task that (2) reduces some of the water content in the spuds. That leads to (3) the easiest and most flavorful potato side dish imaginable.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich31/61
German Potato Salad With Dill
A potato salad that lacks mayonnaise does not necessarily lack flavor. Our evidence? This gem of a recipe, which brings in apple cider vinegar, lots of fresh dill, and toasted caraway seeds.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton32/61
Potato-Leek Pot Pie With Spinach and Arugula Salad
Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.
- Photo by Molly Yeh33/61
Chicken Pot Tot Hotdish
This Midwestern dish answers an age-old question: What if chicken pot pie was covered in tater tots instead? Bring this casserole along with a green salad to a friend for a dinner that needs absolutely nothing else.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry34/61
Baked-Potato Buttermilk Biscuits
Shredded baked potatoes give these biscuits their creaminess and unusual depth of flavor; it’s only natural that flavor comes from loaded-baked-potato fixings, including chives, cheddar cheese, and black pepper.
- Photo by Lara Ferroni35/61
Mashed Potato and Cauliflower Gratin
Incorporating a little Fontina and Parmesan cheese into the purée adds nutty goodness, without overpowering it with too much richness.
- Photo by Angie Mosier36/61
Crispy Smashed Potatoes With Lime, Cilantro, and Spices
The crispy exterior of a smashed potato is unparalleled. While you can smash each tater with the bottom of a mug, using the base of a frying pan is more efficient.
- Hirsheimer & Hamilton37/61
Creamy Chive Potatoes
For this elegant side dish, cubed potatoes are cooked in a mixture of half-and-half and butter and flavored with a generous helping of chives.
- Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow38/61
Smoked Trout Croquettes
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. These hors d’oeuvres might not make it out of the kitchen—guests will gobble them as soon as they appear.
- Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone39/61
Crispy Potato-Leek Kugel
Creamy on the inside and crackly on the outside, this potato kugel gets finished under the broiler for an extra-crispy crust.
- Photo by Laura Edwards40/61
Til Wale Aloo
Turmeric gives these spicy sesame potatoes their beautiful golden color. New potatoes or fingerling potatoes both work well in this dish.
- Photo by Peden + Munk41/61
Golden Potato Cake
This classic French preparation makes potatoes taste—and look—amazing. And yes, there’s a lot of butter involved.
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Old-Fashioned Scalloped Potatoes
These scalloped potatoes are creamy on the inside and crispy on top—exactly how they’re supposed to be.
- Tara Donne, food styling by Diana Yen43/61
Crispy Shaken Potatoes With Rosemary
Yes, shaken—after you boil them, but before you put them in the oven, give these potatoes a good shake in a pan with the lid on. It helps the formation of a crispy crust.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne44/61
Rumbledethumps
Many potato recipes can enhance a post-holiday brunch, but this one can make use of leftover mashed potatoes, which gives it an advantage.
- Photo by Bobbi Lin45/61
Duchess Baked Potatoes
If you’ve ever asked if mashed potatoes can be cooked ahead, your best move is this recipe, which gains a crispy top in the reheating process.
- photo by Romulo Yanes46/61
Panfried Smashed Potatoes
Boil, smash, pan-fry, and douse in cheese. Repeat. These potatoes are easier to prepare than french fries but just as excellent.
- Photo by Joseph De Leo, Food Styling by Judy Haubert48/61
Cheesy Hash Brown Casserole
If you view potlucks as something of a competition, we promise that this is a winning dish.
- Photo by Alex Lau49/61
Red Potato and Shishito Pepper Hash
The key here is to get the potatoes good and brown in the oven before tossing them with oil and peppers on the stovetop—it helps them keep their crunch.
- Photo by Christina Holmes50/61
Crispy Salt-and-Vinegar Potatoes
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
- Christopher Testani51/61
Potato and Celery Root Gratin With Leeks
Celery root, also known as celeriac, has a knobby exterior that is best peeled (carefully!) with a paring knife. It adds a lovely earthy sweetness to this potato gratin.
- Photo by Alex Lau52/61
Potato Blinis
These potato blinis are inspired by a Thomas Keller recipe. They’re the ideal base for trout or salmon roe at your New Year’s Eve celebration.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell53/61
Whipped Potatoes with Horseradish
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
- Photo by Christopher Baker54/61
Gnocchi Gratin with Gorgonzola Dolce
Buttery sautéed gnocchi are good enough to eat straight from the pan, but this dish will reward your patience: Mixed with blue cheese and baked until bubbly, the gnocchi form the basis of a special-occasion-worthy casserole.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton55/61
Tacos de Pobre
Stop throwing out your potato skins—with a few slices of onion and serrano chile, they make an excellent taco filling.
- Photo by David Japy56/61
“Cold-Fry” Frites
Call them frites, call them french fries—it’s the French who came up with the brilliant trick in this potato recipe: Start cooking the spuds in cold oil. It gives them a remarkable crunch and creamy interior.
- Photo by Christopher Testani57/61
Salt-and-Vinegar Rösti
This hands-off oven technique is an easier path to crispy wedges of shredded potatoes. Serve with eggs in the morning or braised meats at night.
- Photo by Joseph De Leo, Food Styling by Judy Haubert58/61
New England Clam Chowder
Russet potatoes help thicken this soup recipe, but you can also use Yukon Golds if you want spuds that’ll hold their shape in the chowder.
- Christina Holmes59/61
Mini Herbed Pommes Anna
To pull off these carefully arranged pommes Anna, stack slices in muffin tins and alternate the slices with thyme butter.
- William Abranowicz60/61
Roasted Domino Potatoes
These crisp-tender potatoes are baked with sage leaves, drizzled with butter, and seasoned with salt and pepper. Try it once, and you’ll be hooked—this is one of those dishes that’ll become a dinner party signature.
- Photo by Kelley Jordan Schuyler61/61
Double Chocolate Potato Drops
Not all of the best potato recipes are savory—potatoes can add moisture and tenderness to cookies too.
Janet Rausa Fuller
Joe Sevier
Kayla Stewart
Jesse Szewczyk
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