Roasted, Fried and Mashed: 5 Best Ways to Put More Potatoes in Your Life

Learn these top-five takes on all of the classic potato preparations, like roasting, frying, mashing and more.

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Stuffed Sweet Potatoes with Pancetta and Broccoli Rabe

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Food stylist: Cyd McDowell Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

If you're used to saving potatoes for their spots in the side dish line on holidays like Easter (scalloped potatoes, anyone?) and Thanksgiving (mashed, but of course), the time is now to bring them into your weeknight dinner rotation. After all, potatoes are endlessly family friendly, and most can be ready to eat in a hurry, which makes them go-to timesavers when you need just one more item to round out a meal. Check out Food Network's top-five recipes for starchy spuds to learn tried-and-true takes on all of the classic potato preparations, like roasting, frying, mashing and more.

Who says potatoes must remain mere side dishes? Here Food Network Magazine beefs up a golden sweet potato and turns it into the main event by piling on the hearty fillings, including earthy mushrooms, a creamy two-cheese topping and a sprinkle of salty pancetta. By microwaving the potato instead of baking it, dinner can be ready in only 25 minutes.

Double Fried French Fries; Guy Fieri

Double Fried French Fries; Guy Fieri

Photo by: Tara Donne

Tara Donne

Golden brown and crispy on the outside with a tender potato texture inside, Guy Fieri's wow-worthy fries come together with the help of a two-part frying process: once to parcook the potatoes and a second time to turn them crispy.

Smaller and skinnier than Idaho potatoes, new potatoes boast thin, waxy skins, so they don't need to be peeled before they're roasted in this satisfying herb-laced side dish. Follow Food Network Kitchen's lead and wait until the second part of cooking to add the garlic; this will ensure it doesn't burn in the oven.

True to their reputation, mashed potatoes need little beyond butter and salt to make them memorable, but Ina Garten has found the secret to transforming the everyday spuds. Her trick? Sour cream, which promises plenty of richness and subtle tang.

Scalloped Potato Gratin: Tyler Florence

Scalloped Potato Gratin: Tyler Florence

Photo by: Tara Donne ©Tara Donne

Tara Donne, Tara Donne

Tyler Florence takes a traditional potato gratin and turns it into a next-level casserole with one key ingredient: fresh thyme. Look to the herb to brighten up this top-rated garlic-scented dish.

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