45 Potato Recipes That Are Absolute Perfection

We’ve all questioned if sweet potatoes are actually healthier than white potatoes. (Nutrition facts show they might not be that different after all!) And whether it’s safe to eat sprouted potatoes has probably crossed your mind before too. (It can be!) But have you ever wondered how to grow potatoes? It isn't difficult at all, and you can grow many varieties of this staple ingredient in your very own garden. And, trust us, between mashed potatoes, baked potatoes, scalloped potatoes (and more!), you'll never have a hard time using up your bounty. If you find yourself harvesting small red or white potatoes, we suggest the first dish you make with them is Ina’s garlic roasted potatoes. They're a fan-favorite for good reason: They come out perfectly crispy every time.

The perfect mashed potatoes are those that strike the ultimate balance - fluffy texture matched only by rich, buttery creaminess. However, all too often mashed potatoes are dense, lumpy and at their worst - gummy. The difference comes down to proper potato selection, ideal cooking method and the appropriate handling of mix-ins.

They may not be in your grandmother’s recipe box, but slow-roasted potatoes in spiced cowboy butter is a delicious, festive side dish perfectly matched to the holiday’s flavors. If you’re not familiar with cowboy butter you’re in for a treat: It’s a compound butter — butter that’s been softened, mixed with seasonings and then chilled — that’s famous for its bold herby, garlicky, spicy flavor. It’s ideal paired with roasted Yukon gold potatoes and likely to become a favorite. You might want to make a double batch of the butter and save some for melting over steaks, chicken, vegetables or anything that needs a flavor kick.

These super creamy mashed potatoes couldn't be any easier — no dicing and no draining. This is a great make-ahead recipe any time of the year, but especially around the holidays, when you're trying to juggle multiple dishes.

This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.

Don't be fooled. These aren't ordinary twice-baked potatoes: beneath the golden mashed potato top is a rich beef and vegetable filling. And unlike your casserole dish, the potato bowls are also edible.

Lemon, garlic and anchovies rule this creamy potato salad for a Caesar-inspired side dish.

Potato salad is said to have been introduced to Japan more than 125 years ago. Today, it’s as ubiquitous there as it is in the States, but the Japanese version is quite different from what we’re accustomed to here. It always contains mayonnaise, and Japanese mayonnaise, which is richer and tangier than American mayo, is key. There’s also not as much vinegar, so the flavor is sweeter and less acidic. That sweetness is amplified by the addition of various vegetables, such as corn, carrots, peas and cucumber, which also lend texture. Ham, onions, scallions and hard-boiled egg are also common mix-ins, but there are no rules, so use what you have and like. Lastly, the consistency is closer to that of mashed potatoes – creamy, not chunky. Serve it as you would any potato salad. It’s a staple in bento boxes, too.

This French fries recipe uses a clever and proven method to ensure your potatoes fry up perfectly golden and crispy — and stay crispy for hours. The trick is three-fold: First, we simmer the potato sticks in water with a splash of vinegar and salt – this seasons each fry to its core. Then we dry them out by leaving them uncovered in the refrigerator overnight – this ensures they’ll crisp in the hot oil. Finally, we dunk them in screaming hot oil twice. The first fry creates a crust and the second gives them the perfect golden color. Season generously with salt, serve with your favorite sauce and get dipping!

Filled with bacon bits, grated Cheddar and green onions, Ree’s hearty potatoes are a real crowd-pleaser. Meal prep tip: After filling the potatoes, cover and let sit in the fridge. When you’re ready to eat, pop ‘em in the oven for a quick side dish!

The name says it all. Ree tosses diced potatoes with onion and bell peppers, then seasons the veggies with salt, pepper and a kick of cayenne. The whole thing is roasted on a sheet pan for simple serving and even easier cleanup.

Aligot is a comforting dish of cheesy whipped potatoes that originated in the L'Aubrac region of central France. Traditional aligot is made with Tomme d'Auvergne, a creamy young cheese that's nutty and stretchy when melted. We opted for a more accessible combination of shredded Gruyere and fresh mozzarella, resulting in similar texture and flavor. We also added roasted garlic to our version. Top with finely chopped chives and serve right off the stove for a hearty side dish.

Robert’s creamy soup is the perfect cold-weather dish. To make it extra filling, serve with crusty bread for dipping.

Caramelized on the outside and creamy on the inside, these potatoes are utterly irresistible thanks to the infused flavors of garlic, herbs and chicken broth.

This dip tastes just like mashed potatoes — topped with crispy bacon, garlic, Cheddar and scallions. Scoop it up with potato chips or veggies for a crowd-pleasing snack or app.

The most amazing egg recipes in India are found in the Parsi community, but papeta par eda (eggs over potatoes) is hands-down my favorite. You can have it for breakfast, lunch, dinner or a snack. Sometimes it’s even prepared with potato chips instead of sliced potatoes! If you have any leftover cooked potatoes, you can reheat them in a small skillet and poach a fresh egg on top. Sprinkle with some more chopped cilantro and you have a delicious dish in minutes.

Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.

Our twist on Potatoes Anna (thinly sliced potatoes cooked in lots of delicious butter). Use a mix of russet and sweet potatoes — and add fresh, fragrant rosemary.

In need of some comfort food? Guy describes his stick-to-your-ribs soup as a “cross between fondue and a baked potato.” Serve it on a cold, chilly night for the ultimate hearty meal.

This simple but tasty twist on French fries is so impressive, you won’t miss the drive-through.

Boiling your potatoes in super-salty water allows them to cook up extra creamy – and it’s the secret to the flavorful crust that forms on the outside.

This is a lovely way to enjoy smoked salmon without the bagel. The crispy potato pancake is perfect for a special brunch.

Tyler’s ultra-silky mashed potatoes are completely lump-free. His secret? Always starts the potatoes in cold water. That way, the temperature rises consistently, ensuring that every potato is cooked evenly and can be smoothly mashed.

Rethink roasted potatoes by upgrading this simple side dish with the bright, citrusy flavor of lemon and the savory taste of Parmesan cheese.

Looking for an alternative to your traditional potato side dish? Whip up a batch of these fluffy golden puffs. They’re sure to become a family favorite.

When you need an elegant appetizer fast, reach for baby red potatoes. Cooked tender and topped with creme fraiche and fresh herbs, they make the perfect pre-dinner bite.

What’s the key to Ina’s potato salad? Tons of texture – she combines soft potatoes, a creamy mayo sauce and crisp celery for a complex bite that’s full of rich flavor.

Named for its comforting abilities, Ree’s crowd-pleasing casserole is a traditional potluck offering. Shredded hash browns set up the base for the dish, which gets a salty crunch from a crushed potato chip topping.

Taco night just got spud-tactular! A sprinkle of taco seasoning blend turns a simple oven-roasted side into something special.

Ree’s potatoes au gratin are what she calls a “throw-together dish.” She dices russet potatoes, then covers them with a simple cream sauce. Freshly grated Cheddar and green onions are all that’s needed for an over-the-top finish to this creamy, dreamy side dish.

These classic potato pancakes are super crispy on the outside but soft and moist on the inside. This recipe calls for shredded potatoes for a traditional look, and a little bit of onion for that perfect hint of sweetness.

It’s amazing how just one clove of garlic really ups the flavor on classic mashed potatoes. For extra creaminess, make sure you use Yukon Gold potatoes, like the recipe calls for.

This showstopper of a side dish is not for the faint of heart. Heavy cream and four different types of cheese create the gooey, creamy sauce that defines the decadent treat.

This super simple recipe sticks to the standard ingredients of a Korean potato salad, but feel free to add canned corn, cubed ham, raisins, apple, cooked macaroni and more. Subtly sweet and tangy, it is perfect as a banchan for a Korean BBQ night, as a standalone banchan or as filling for a sandwich made with very soft milk bread slices.

The perfect baked potato is crunchy on the outside and light on the inside, and Alton’s recipe guarantees just that. He bakes the potato directly on the oven rack, which makes for crispier skin.

Unlike American potato salad, German potato salad is made with a vinegar base. Always one for bold flavors, Bobby takes his to the next level by adding bacon, mustard and lots of green onions.

The slow cooker takes an already-simple classic recipe and makes it even easier. Just toss the potatoes into a slow cooker, turn it on low and walk away for a few hours. When you return, the potatoes will be perfectly tender and ready to be mashed. Best of all, the slow cooker traps all the potato flavor, making these spuds extra potatoey.

It’s important that you don’t crowd your Dutch oven when you’re making this recipe. Fry your potatoes in two batches and your spuds will have enough space to cook up correctly – with a nice, crispy crust!

Ree stops slicing her russet potatoes just before the bottom, then brushes the whole thing with a butter-chive mixture. The end result is a luscious, crispy side dish that tastes just as good as it looks.

Trisha’s casserole recipe is passed down from her mom, and she says it’s “like a cheeseburger on top of potatoes.” A breadcrumb topping is the cherry on top of this delightful comfort food.

This sharp and tangy mashed potato dish is delicious and a breeze to make. There are various iterations of it: bhorta (meaning mashed) in Bengal, bharta in Northern India and chokha in Bihar. In Bengal, raw mustard oil is added to give a magical zing to the side dish, which is often served at room temperature.

Crispy on the outside and creamy on the inside — what’s not to love about these buttery little spuds?

Save time and cleanup with the Instant Pot! This handy, all-in-one appliance will quickly cook your potatoes and keep them warm — with just one dish to wash.

You only need four pantry staples (plus a little salt and black pepper) to make these savory, golden-brown fritters. The key is to make sure you squeeze as much liquid out of the grated potatoes as possible. That way, the latkes will be nice and crispy.