50 Potato Sides

Take your spuds to the next level with these tempting upgrades!

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1. Garlic Roasted Potatoes Toss 3 pounds halved small potatoes with 1/4 cup olive oil, 2 teaspoons kosher salt and a few grinds of pepper. Arrange cut-side down on a preheated baking sheet and top with 8 thyme sprigs and 6 smashed garlic cloves. Roast at 450 degrees F until browned and tender, 50 to 60 minutes.

2. Extra-Crispy Potatoes Cook 3 pounds chopped peeled Yukon Gold potatoes in salted boiling water until almost tender, 8 to 10 minutes. Drain and transfer to a large bowl; let cool. Shake the potatoes in the bowl to roughen up the edges. Make Garlic Roasted Potatoes (No. 1), using the boiled potatoes and only 1 1/2 teaspoons salt; toss halfway through roasting.

3. Potatoes with Brussels Sprouts Make Garlic Roasted Potatoes (No. 1), using 1 pound each halved small potatoes, halved Brussels sprouts and roughly chopped carrots.

4. Purple Potatoes with Za’atar Yogurt Make Garlic Roasted Potatoes (No. 1), using halved small purple potatoes and tossing with 1 teaspoon ground cumin. Serve with za’atar yogurt dip: Whisk 1/2 cup plain whole-milk yogurt with the zest and juice of 1 lemon, 1 1/2 teaspoons za’atar (Middle Eastern spice blend) and 3/4 teaspoon kosher salt.

5. Curry Potatoes with Cauliflower Toss 2 pounds halved small potatoes with 3 cups large cauliflower florets, 1 red onion (cut into wedges), 2 tablespoons each olive oil and melted butter and 1 1/2 teaspoons each curry powder and kosher salt. Roast on a preheated baking sheet at 450 degrees F until browned and tender, 50 to 60 minutes. Top with chopped cilantro.

6. Honey-Turmeric Sweet Potatoes Cook 3 pounds chopped peeled sweet potatoes in salted simmering water until just tender, 10 to 12 minutes; drain. Toss with 4 tablespoons butter, 2 tablespoons honey and 1/2 teaspoon each ground turmeric and allspice; season with salt. Top with chopped dill and scallions.

7. White Sweet Potatoes with Salsa Toss 3 pounds white sweet potatoes (peeled and sliced 1/2 inch thick) with 3 tablespoons olive oil, 1/2 teaspoon kosher salt and a few grinds of pepper. Roast at 425 degrees F, flipping halfway through, until golden, about 40 minutes. Soak 1/2 minced shallot in 2 tablespoons chardonnay vinegar for 10 minutes. Add 1/2 cup each finely diced red bell pepper and cilantro and season with salt and pepper; let sit 10 minutes. Spoon over the potatoes.

8. Harissa Sweet Potatoes Make Garlic Roasted Potatoes (No. 1), using chopped peeled sweet potatoes. Cook 4 chopped garlic cloves in 1 tablespoon olive oil in a small saucepan over low heat until soft, 3 to 4 minutes. Remove from the heat and add 2 tablespoons harissa and 1 tablespoon lemon juice. Toss the potatoes with the garlic-harissa mixture and 1/4 cup chopped cilantro.

Ancho Sweet Potatoes with Beets (No. 9)

Ancho Sweet Potatoes with Beets (No. 9)

9. Ancho Sweet Potatoes with Beets Toss 1 1/2 pounds each chopped peeled sweet potatoes and beets with 4 tablespoons each melted butter and maple syrup, 2 teaspoons each fresh thyme and kosher salt and 1 teaspoon ancho chile powder. Spread in a 9-by-13-inch baking dish, cover and bake at 425 degrees F until the vegetables are tender and the liquid is syrupy, 50 to 60 minutes.

10. Salt Potatoes Rub together 1 1/2 cups kosher salt, 8 rosemary sprigs and 8 smashed garlic cloves. Spread half of the salt mixture in a 9-by-13-inch baking dish. Add 3 pounds small mixed potatoes, then top with the remaining salt mixture. Roast at 450 degrees F until the potatoes are tender, 45 to 55 minutes. Remove from the salt. Melt 1 stick salted butter with 2 teaspoons each chopped rosemary and minced garlic; serve with the potatoes for dipping.

11. Potato Gratin Simmer 2 cups heavy cream with 2 minced garlic cloves, 2 teaspoons kosher salt and a pinch of cayenne. Combine 3 pounds thinly sliced russet potatoes and 6 strips chopped cooked bacon in a buttered 9-by-13-inch baking dish, then pour in the cream mixture. Cover and bake at 375 degrees F until tender, about 50 minutes. Uncover, top with 1 cup shredded cheddar and bake 15 to 20 more minutes. Top with sliced scallions.

12. Potato-Mushroom Gratin Brown 1-pound sliced mushrooms in butter in a large skillet over medium-high heat; season with salt. Make Potato Gratin (No. 11), omitting the cayenne and replacing the bacon with the mushrooms and the cheddar with dill havarti. Top with chopped dill.

13. Italian Potato Gratin Make Potato Gratin (No. 11), adding 1/2 cup marinara sauce to the cream; omit the bacon. Spoon 1/2 cup more marinara over the top before baking. Replace the cheddar with mozzarella. Top with chopped parsley and a pinch of dried oregano.

14. Greek Lemon Potatoes Toss 3 pounds white potatoes (peeled and cut into wedges) with 1/2 cup chicken broth, 1/3 cup each olive oil and lemon juice, 3 minced garlic cloves, 2 teaspoons each dried oregano and kosher salt and a few grinds of pepper in a large baking dish. Cover and bake at 400 degrees F until almost tender, 25 minutes. Uncover and continue to bake until browned, 40 to 50 more minutes. Top with chopped parsley and salt.

15. Potato–Goat Cheese Tart Microwave 1 1/4 pounds each thinly sliced peeled Yukon Gold potatoes and sweet potatoes in a large bowl, covered, until par-cooked, 3 to 4 minutes. Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Roll out 1 sheet thawed frozen puff pastry into an 11-inch square and prick the center all over with a fork; shingle the potatoes over the top. Bake on a baking sheet at 425 degrees F until well browned, 30 to 40 minutes. Dot with 1/2 cup goat cheese and bake 2 minutes.

Potatoes Anna (No. 16)

Potatoes Anna (No. 16)

16. Potatoes Anna Toss 2 1/2 pounds thinly sliced peeled russet potatoes with 1 stick melted butter, 3 grated garlic cloves, 2 teaspoons kosher salt and a few grinds of pepper. Set a large ovenproof nonstick skillet over medium heat; starting from the center, arrange the potatoes in circles, overlapping slightly. Bake at 450 degrees F until tender and browned on the bottom, 25 to 35 minutes. Flip the cake and bake until lightly browned, 20 minutes.

17. Duchess Potatoes Cook 3 pounds chopped peeled Yukon Gold potatoes in salted simmering water until fork-tender, about 15 minutes. Drain and mash with 1 stick softened butter, 4 large egg yolks, 1 cup heavy cream, 2 teaspoons kosher salt, 1/4 teaspoon grated nutmeg and a few grinds of pepper. Bake in a baking dish at 425 degrees until lightly browned, 25 to 30 minutes.

18. Spicy Bacon-Wrapped Potatoes Cut 4 sweet potatoes into 6 wedges each; wrap each with ½ slice bacon and arrange on a wire rack set on a baking sheet. Bake at 450 degrees F, flipping halfway through, until lightly browned, 30 to 40 minutes. Brush with a mix of 3 tablespoons each Sriracha and brown sugar. Bake until dark brown and sticky, 15 to 20 minutes.

19. Hasselback Potatoes with Sage Butter Melt 6 tablespoons salted butter with 1 tablespoon chopped sage. Make crosswise cuts 1/8 inch apart in 8 Yukon Gold potatoes, slicing almost through to the bottom. Cook in boiling water until almost tender, 4 minutes; drain, pat dry and transfer to a baking dish. Brush with half of the sage butter and season with pepper. Bake at 375 degrees F, basting with the remaining butter every 30 minutes, until crisp and golden, 1 1/2 hours.

20. Twice-Baked Potatoes Bake 4 russet potatoes at 400 degrees F until very tender, about 75 minutes. Halve each and scoop out the flesh, leaving a shell. Mash the flesh with 1/2 cup shredded cheddar, 1/4 cup half-and-half, 2 tablespoons each softened butter and cream cheese, 1 teaspoon kosher salt and a few grinds of pepper. Spoon the filling back into the skins. Return to the oven and bake until golden, 20 minutes. Top with chives.

Spinach Dip Potato Skins (No. 21)

Spinach Dip Potato Skins (No. 21)

21. Spinach Dip Potato Skins Make Twice-Baked Potatoes (No. 20), replacing the cheddar with Swiss cheese and the cream cheese with French onion dip. Stir half of a 10-ounce package thawed frozen chopped spinach (squeezed dry) into the filling.

22. Baked Potatoes with Cashew Cream Soak 2 cups cashews in 4 cups water; refrigerate overnight, then drain. Puree the cashews in a blender with 1 cup water, the juice of 1 lemon, 1 tablespoon white wine vinegar, 1 1/2 teaspoons kosher salt and 1 teaspoon each garlic powder and onion powder until creamy. Bake 4 russet potatoes at 400 degrees F until very tender, about 75 minutes. Split open, fluff the flesh and top with the cashew cream and some chopped chives.

23. Potato Nachos Slice 4 large red-skinned potatoes lengthwise 1/4-inch-thick, then rub with 2 tablespoons olive oil and 1 teaspoon kosher salt. Arrange on a baking sheet and broil until just tender and browned in spots, 4 to 6 minutes per side. Sprinkle with 1 cup shredded Mexican cheese blend and 1/2 cup crumbled cooked bacon; broil until the cheese melts and the edges of the potatoes are crisp, 2 minutes. Top with chipotle mayonnaise and sliced scallions.

24. Schmaltz Potatoes Cook 3 pounds fingerling potatoes (sliced 1/2-inch-thick) in salted simmering water until just tender, 12 minutes; drain and pat dry. Working in batches, fry the potatoes in 1-pint schmaltz (chicken fat) in a large skillet over medium-high heat until browned and crisp, 3 to 5 minutes. Remove with a slotted spoon and toss with 1 minced large garlic clove and some chopped parsley; season with salt.

25. Home Fries Cook 2 pounds white potatoes (cut into 1/2-inch cubes) in salted boiling water until just tender, 8 to 10 minutes; drain. Heat 2 tablespoons each butter and vegetable oil in a large cast-iron skillet over medium-high heat; cook the potatoes, stirring occasionally, until browned and crisp, 10 to 12 minutes. Add 1 more tablespoon vegetable oil, 1/2 diced small onion and 1/2 diced red bell pepper and cook until tender, 3 to 5 minutes. Season with salt and pepper. Top with sliced scallions.

26. Potato Rösti Shred 3 pounds peeled russet potatoes on a mandoline. Toss with 2 teaspoons kosher salt, then squeeze dry in a clean kitchen towel. Heat 1/2 cup vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the shredded potatoes and press into a cake. Cook, rotating the skillet and adjusting the heat as needed, until golden, about 7 minutes per side, adding another 1 tablespoon vegetable oil when you flip the cake. Transfer the skillet to the oven; bake at 450 degrees F until tender, about 10 minutes. Season with salt.

27. Spicy Potato Cakes Cook 1 3/4 pounds quartered peeled Yukon Gold potatoes in salted boiling water until tender, 10 minutes; drain, return to the pot and mash. Stir in 2 lightly beaten eggs, 4 sliced scallions, 2 minced garlic cloves, 1 minced seeded Scotch Bonnet chile, the zest of 1 lime and 2 teaspoons each ground cumin and kosher salt. Form into 8 patties; coat in flour. Fry in vegetable oil in a large skillet over medium-high heat until golden, about 2 minutes per side. Serve with tamarind chutney.

28. Fried Potato-Crusted Potatoes Cook 2 pounds small red-skinned potatoes in salted boiling water until tender, 20 minutes; drain and let cool slightly, then cut into 1/2-inch cubes. Toss with 8 ounces mascarpone and 1/4 teaspoon ground nutmeg; season with salt and pepper. Refrigerate until chilled. Form 1/4 cupfuls of the potato mixture into balls (about 16). Dredge in instant potato flakes, lightly beaten egg, then again in potato flakes. Deep-fry in 375 degrees F vegetable oil until golden and warmed through, 4 to 5 minutes.

29. Slow-Fried Potato Wedges Arrange 3 russet potatoes (each cut into 8 wedges) in a large cast-iron skillet; add enough vegetable oil to cover halfway. Cook over medium heat, turning occasionally, until very tender, browned and crisp, 45 to 50 minutes. Drain on paper towels; sprinkle with salt.

30. Fried Potatoes with Sage Microwave 4 large russet potatoes until tender, 15 to 18 minutes; let cool, then break into rough chunks. Refrigerate 30 minutes. Deep-fry 20 sage leaves in 360 degrees F vegetable oil in a large pot over medium heat until crisp; remove. Add the potatoes in batches and fry until browned and crisp, 3 to 5 minutes. Remove; season with salt and pepper. Top with grated pecorino and the fried sage.

Creamy Potatoes with Leeks (No. 31)

Creamy Potatoes with Leeks (No. 31)

31. Creamy Potatoes with Leeks Sauté 1 bunch sliced leeks in 1 stick butter with a pinch of kosher salt in a large pot over medium-high heat until softened, about 5 minutes. Add 3 pounds halved small Yukon Gold potatoes, 1 cup chicken broth and 2 teaspoons kosher salt. Bring to a simmer, then cover and cook until tender, 24 to 28 minutes. Uncover and stir in 1/2 cup heavy cream; simmer until slightly thickened, about 3 minutes. Top with chopped tarragon.

Marble Potatoes with Olives (No. 32)

Marble Potatoes with Olives (No. 32)

32. Marble Potatoes with Olives Toss 3 pounds small marble potatoes with 2 red onions (cut into wedges), 1/4 cup olive oil, 2 teaspoons kosher salt and 1 teaspoon each chopped thyme and rosemary; season with pepper. Roast on a preheated baking sheet at 450 degrees F until browned and tender, 30 to 40 minutes, adding 1 cup pitted black olives during the last 10 minutes.

33. Mashed Potatoes Cook 3 pounds chopped peeled russet potatoes in salted boiling water until tender, 12 to 15 minutes; drain. Return to the pot and mash. Stir in 11/2 sticks cubed butter until melted. Gradually stir in 3/4 to 1 cup warm milk or half-and-half and season with salt and pepper.

34. Cheesy Baked Mashed Potatoes Make Mashed Potatoes (No. 33), using only 1 stick butter and 3/4 cup warm milk. Stir in 1/2 cup each softened cream cheese, shredded cheddar and shredded pepper jack. Spread in a 3-quart baking dish and top with more cheddar and pepper jack. Bake at 450 degrees F until melted and browned, 20 to 25 minutes. Let rest 10 minutes before serving.

Deviled Mashed Potatoes (No. 35)

Deviled Mashed Potatoes (No. 35)

35. Deviled Mashed Potatoes Make Mashed Potatoes (No. 33), using Yukon Gold potatoes; bring to a boil, then simmer 12 to 15 minutes. Use only 1/2 cup warm milk along with 1/2 cup sour cream. Stir in 2 tablespoons dijon mustard and a pinch of cayenne. Dust with paprika.

36. Truffle Potato–Celery Root Mash Make Mashed Potatoes (No. 33), using 2 pounds Yukon Gold potatoes and 1 pound chopped peeled celery root; cook 15 to 18 minutes. Pass through a ricer. Use only 1/2 stick butter along with 4 ounces truffle butter. Top with chopped chives.

37. Walnut Mashed Potatoes Make Mashed Potatoes (No. 33), using only 1 stick butter along with 1/3 cup walnut oil. Drizzle with more walnut oil. Top with chopped walnuts.

38. Roasted Garlic Mashed Potatoes Make Mashed Potatoes (No. 33), using unpeeled Yukon Gold potatoes; bring to a boil, then simmer 12 to 15 minutes. Add 1 head roasted garlic with the butter and use 1 cup warm milk.

39. Coconut Mashed Sweet Potatoes Prick 3 pounds sweet potatoes all over with a fork; roast at 400 degrees F until soft, 45 to 60 minutes. Halve and scoop out the flesh into the bowl of a food processor. Add 1/2 cup warmed canned coconut milk, 1/2 teaspoon each grated peeled ginger and lime zest, 2 teaspoons kosher salt, a few grinds of black pepper and a pinch of cayenne. Pulse until smooth. Top with toasted shredded coconut.

40. Olive Oil Smashed Potatoes Cook 3 pounds small Yukon Gold potatoes in salted simmering water with 2 sprigs rosemary and 3 smashed garlic cloves until fork-tender, 15 to 20 minutes. Drain, reserving 1/4 cup cooking water; discard the rosemary. Return to the pot and mash with 3/4 cup olive oil, the reserved cooking water and the zest of 1/2 lemon until chunky. Season with salt and pepper.

41. Smashed Potatoes with Broccoli Rabe Make Olive Oil Smashed Potatoes (No. 40), adding 1 bunch finely chopped broccoli rabe during the last 3 minutes of cooking the potatoes.

42. Braised Potatoes Cook 4 minced garlic cloves in 1/3 cup olive oil in a large wide pot over low heat until softened, 2 to 3 minutes. Add 3 pounds thickly sliced fingerling potatoes, 2 cups chicken broth, 4 bay leaves and 2 teaspoons kosher salt. Bring to a simmer, then cover and cook until tender, 20 to 25 minutes. Discard the bay leaves and stir in 4 tablespoons butter. Top with chopped parsley.

43. Saffron-Braised Potatoes with Peas Make Braised Potatoes (No. 42), adding 1 teaspoon saffron threads with the chicken broth. Stir in 2 cups thawed frozen peas during the last 1 minute of cooking.

44. Tomato-Braised Potatoes Cook 1 sliced red onion with 1 bay leaf in 2 tablespoons olive oil in a large pot over high heat until golden, 5 minutes. Add one 28-ounce can whole peeled tomatoes, 1 1/2 cups water and 1 pound each halved green beans and quartered small potatoes. Cover and simmer, stirring occasionally, until tender, about 40 minutes. Season with salt, pepper and a pinch of sugar.

45. Buttered Potatoes Cook 3 pounds small red-skinned potatoes in salted simmering water until fork-tender, 20 to 25 minutes. Drain, reserving 2 tablespoons cooking water. Toss with 4 tablespoons butter, 1/4 cup chopped parsley, the reserved cooking water and a pinch of nutmeg. Season with salt and pepper.

46. Herbed Potatoes with Turnips Mash 4 tablespoons butter with 1 tablespoon each chopped tarragon, chives, parsley and dill. Cook 1 1/2 pounds each halved small white potatoes and chopped turnips in salted simmering water until fork-tender, 20 to 25 minutes. Drain, reserving 2 tablespoons cooking water. Toss with the herb butter, 1/4 cup chopped parsley and the reserved cooking water. Season with salt and pepper.

47. Smoked Paprika–garlic Potatoes Cook 3 minced garlic cloves and 1 teaspoon smoked paprika in 4 tablespoons butter over medium heat until softened, 2 minutes. Cook 3 pounds small Yukon Gold potatoes in salted simmering water until fork-tender, 20 to 25 minutes. Drain, reserving 2 tablespoons cooking water. Toss with the paprika butter, 1/4 cup chopped parsley and the reserved cooking water. Season with salt and pepper and sprinkle with more paprika.

48. Warm Potato Salad Cook 4 chopped slices thick-cut bacon in a large skillet over medium-high heat until crisp, 4 to 6 minutes; remove with a slotted spoon. Add 2 cups shredded green cabbage and 1 chopped small onion. Cook until softened, 5 minutes. Cook 3 pounds diced red-skinned potatoes in salted boiling water until tender, 8 to 10 minutes; drain. Toss with the cabbage, bacon, 1/4 cup chopped parsley, 3 tablespoons white wine vinegar and 2 tablespoons grainy mustard. Season with salt and pepper.

Cacio e Pepe Potatoes (No. 49)

Cacio e Pepe Potatoes (No. 49)

49. Cacio e Pepe Potatoes Cook 3 pounds halved small Yukon Gold potatoes in salted simmering water until tender, 12 to 15 minutes. Drain, reserving 1/4 cup cooking water. Toss with 4 tablespoons butter and the reserved cooking water. Stir in 3/4 cup grated parmesan. Season with salt and 1 to 2 teaspoons coarsely ground black pepper. Sprinkle with more parmesan.

50. Danish Salted Caramel Potatoes Cook 3 pounds baby white potatoes in salted boiling water until just tender, 12 to 18 minutes; drain and peel. Heat 1/2 cup sugar in a large dry skillet over medium-high heat, swirling, until amber, 4 to 5 minutes. Add 6 tablespoons butter and cook until melted. Add the potatoes and 2 teaspoons kosher salt. Simmer, turning occasionally, until glazed, 15 to 18 minutes. Sprinkle with flaky salt.

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