10+ Potato Recipes for Delicious and Easy Meals

Potatoes are one of the most popular and versatile foods around. You can cook them in all sorts of ways, from quick fixes to dishes that take a little more time.

Whether you like them crispy, creamy, roasted, or baked, potatoes fit just about any meal. They’re a staple in so many kitchens, and it’s not hard to see why.

Potato recipes cover so many flavors and textures, it’s almost impossible not to find something you like. There’s a potato dish out there for every mood and every level of cooking skill.

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Ingredients:

• Potatoes (any variety depending on recipe)
• Oil or butter
• Salt
• Optional herbs and spices

Cooking Instructions:

1. Pick your potato type based on the recipe.
2. Wash and prep potatoes (peel, slice, dice—whatever’s needed).
3. Preheat the oven or heat your pan as the recipe says.
4. Cook (roast, boil, fry, bake) until the potatoes are tender and ready.
5. Season and serve hot.

1) Crispy Roast Potatoes

Crispy roast potatoes are a classic side dish that’s hard to mess up. Start by cutting your potatoes into even pieces so they cook at the same rate.

Boil the potatoes briefly with a pinch of baking soda to help the outsides get crisp. After boiling, drain and shake them gently in the pot—this roughs up the edges and gives you that extra crunch.

Toss the potatoes in oil and your favorite seasonings, then spread them out on a baking sheet. Roast at 425°F (220°C) for about 20 to 25 minutes, flip, and roast another 15 minutes until they’re golden and crisp.

Ingredients

• Potatoes
• Oil (olive or vegetable)
• Salt
• Baking soda

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Cut potatoes into chunks.
3. Boil potatoes with a pinch of baking soda for 10 minutes.
4. Drain and shake potatoes gently.
5. Toss with oil and salt.
6. Spread on a baking sheet.
7. Roast 20-25 minutes, flip, then roast another 15 minutes.

2) Hasselback Potatoes with Herb Garlic Butter

Hasselback potatoes are a fun twist on the usual baked potato. Slice them thinly, but not all the way through, so they fan out but stay in one piece.

Mix up some melted butter with minced garlic and fresh herbs. Brush this buttery mix over the potatoes before they bake, and you’ll get crispy edges and loads of flavor.

A sprinkle of Parmesan or a little fresh parsley at the end never hurts. The outside gets crunchy, while the inside stays soft.

Ingredients

• 4 medium russet potatoes
• 4 tablespoons butter
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme or rosemary, chopped
• Salt to taste
• Optional: 2 tablespoons grated Parmesan, chopped parsley

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Slice potatoes thinly, about 1/8 inch apart, without cutting all the way.
3. Mix butter, garlic, olive oil, and herbs in a bowl.
4. Place potatoes on a baking sheet and brush with the garlic herb butter.
5. Season with salt.
6. Bake for 45 minutes, brushing with more butter halfway through.
7. Optional: add Parmesan and bake 5 minutes more.
8. Garnish with parsley before serving.

Find more details about this recipe here.

3) Classic Hash Brown Casserole

Hash brown casserole is pure comfort food and couldn’t be easier. It’s creamy, cheesy, and topped with crunchy cornflakes for a little texture.

You can use frozen hash browns to save time—just thaw them first. Mix sour cream, shredded cheddar, and cream of chicken soup, then bake until golden and bubbly.

Ingredients

• 2 pounds frozen hash browns, thawed
• 2 cups shredded Cheddar cheese
• 1 cup sour cream
• 1 can (10.5 ounces) cream of chicken soup
• 1/2 cup melted butter
• 1/2 cup crushed cornflakes
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix hash browns, sour cream, soup, cheese, and melted butter.
3. Season with salt and pepper.
4. Pour mixture into a greased baking dish.
5. Sprinkle crushed cornflakes on top.
6. Bake for 45 minutes or until bubbly and golden.

4) Scalloped Potatoes with Ham

Scalloped potatoes with ham is a cozy way to use up leftover ham. Layer thinly sliced potatoes with ham and pour a creamy cheese sauce over everything.

Bake until the top is bubbly and golden. The sauce comes together with milk, butter, and a bit of flour, and chopped onion gives it a nice kick.

Serve it as a main dish or a hearty side. You can prep it ahead of time, too, which is always a plus.

Ingredients

• 3 cups thinly sliced potatoes
• 3 cups diced ham
• 2 tablespoons butter
• 1 yellow onion, chopped
• 1 1/2 cups half-and-half or milk
• 1 1/2 cups shredded cheese (cheddar or your choice)
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Melt butter in a pan, cook onion until soft.
3. Stir in flour, then slowly add half-and-half, stirring until thickened.
4. Layer potatoes, ham, and sauce in a baking dish.
5. Top with shredded cheese.
6. Bake uncovered for 45-60 minutes until bubbly and golden.

5) Roasted Sweet Potatoes and Veggies

Roasted sweet potatoes with mixed veggies are colorful, healthy, and taste fantastic. The natural sweetness of sweet potatoes goes perfectly with peppers, carrots, and other root veggies.

Fresh herbs like rosemary or thyme add a nice touch. Roast everything at high heat to get crispy edges and a soft center.

Cut your veggies to about the same size so they cook evenly. Toss them with olive oil, salt, and pepper before roasting—simple but so good.

This dish works as a side or a main if you throw in some protein.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 red bell pepper, sliced
• 2 carrots, peeled and sliced
• 1 small eggplant, cubed
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary or thyme
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss sweet potatoes and veggies with olive oil, rosemary, salt, and pepper.
3. Spread the mixture evenly on a baking sheet.
4. Roast for 25-30 minutes, turning halfway through, until crispy and tender.
5. Serve warm.

For more ideas, you can check oven roasted vegetables recipes.

6) Simple Fried Potatoes

Fried potatoes are quick, easy, and always hit the spot. Peel and slice your potatoes into thin rounds.

Heat up some butter or oil in a nonstick or cast iron skillet over medium heat. Add the potatoes and turn them every few minutes until they’re golden and crispy on the outside.

Season with salt, pepper, or maybe some garlic powder if you like a little extra flavor. These are great alongside eggs or just about any main dish.

Ingredients

• Potatoes
• Butter or cooking oil
• Salt
• Pepper
• Garlic powder (optional)

Cooking Instructions

1. Peel and slice potatoes into thin rounds.
2. Heat butter or oil in a skillet over medium heat.
3. Add potatoes to the pan.
4. Turn every few minutes until golden brown and crispy.
5. Season with salt, pepper, and optional garlic powder.
6. Serve hot.

For more tips, see this easy fried potatoes recipe.

7) Parmesan Crusted Potatoes

Parmesan crusted potatoes are ridiculously good and super easy to make. Coat halved potatoes with a mix of Parmesan, olive oil, and spices.

Spread the Parmesan paste on the cut side before roasting. Bake at 400°F (200°C) for about 25 to 35 minutes, flipping halfway, until they’re golden and crispy.

Small potatoes like mini Yukon Golds work best here. The combo of garlic, Parmesan, and crispy potato is just tough to beat.

Ingredients

• 1.5 pounds small potatoes, halved
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon dried herbs (optional)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Mix Parmesan, olive oil, garlic, salt, pepper, and herbs in a bowl.
3. Spread about 1 teaspoon of the Parmesan paste on each cut potato side.
4. Place potatoes cut-side down on a baking sheet.
5. Roast for 25-35 minutes until golden and crispy, flipping halfway through.

8) Creamy Mashed Potatoes

Creamy mashed potatoes just feel right with almost any meal. They’re smooth, rich, and honestly, a little bit addictive.

Butter and cream cheese make them extra comforting. The recipe’s straightforward, but the results are always a crowd-pleaser.

First, peel your potatoes and boil them until they’re fork-tender. Then, mash them up with butter, cream cheese, and a splash of milk.

Add salt and pepper—don’t be shy with the seasoning. Mash until you get that dreamy, creamy texture.

Top with more butter or maybe some chopped herbs if you’re feeling fancy. They’re a hit at holidays, but honestly, they make any dinner better.

Ingredients:

• 5 pounds russet or Yukon Gold potatoes
• 3/4 cup butter
• 1 (8-ounce) package cream cheese, softened
• 1/2 to 3/4 cup milk
• Salt and pepper to taste

Cooking Instructions:

1. Peel and cut potatoes into chunks.
2. Boil potatoes in salted water until tender (about 15-20 minutes).
3. Drain and return potatoes to the pot.
4. Add butter and cream cheese.
5. Mash until smooth, adding milk little by little.
6. Season with salt and pepper. Serve warm.

For more tips, check this creamy mashed potatoes recipe from The Pioneer Woman.

9) Duchess Potatoes

Duchess potatoes look fancy but are pretty easy to pull off. You rice boiled potatoes, then stir in butter and egg yolks for richness.

Pipe the mixture into swirls on a baking sheet. Once baked, they turn golden and a bit crisp on the outside.

Inside, they’re still creamy and soft. A little nutmeg or garlic is optional, but it adds just enough interest.

These are perfect for special occasions or when you want to impress someone at dinner.

Ingredients

• 2 pounds potatoes (Yukon Gold or russet), peeled and cut
• 4 egg yolks
• 4 tablespoons unsalted butter, softened
• 1/4 cup heavy cream
• Salt, to taste
• Pinch of nutmeg (optional)

Cooking Instructions

1. Boil potatoes until tender, then rice or mash them smooth.
2. Mix in butter, cream, egg yolks, salt, and nutmeg.
3. Pipe the mixture onto a baking sheet in small swirls.
4. Brush tops with melted butter.
5. Bake at 375°F (190°C) for 20-25 minutes until golden.

10) Potato Salad with Fresh Herbs

This potato salad feels fresh and light. There’s no mayo—just a simple vinaigrette with olive oil, lemon juice, and a bunch of herbs.

I like using baby potatoes because they hold up well and stay tender. Toss them with parsley, dill, and chives.

A little garlic and Dijon mustard give it a punch. It’s tangy, herby, and not fussy at all.

Serve it cold or at room temp—it’s great for picnics or BBQs. You can even make it ahead.

Ingredients

• 2 pounds baby potatoes
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• Salt and pepper, to taste

Cooking Instructions

1. Boil potatoes in salted water until they’re tender. This usually takes about 15 minutes.

2. Drain the potatoes and let them cool a bit.

3. In a bowl, whisk together olive oil, lemon juice, garlic, and mustard.

4. Toss the potatoes with this zesty dressing. Add in some fresh herbs.

5. Sprinkle with salt and pepper to taste.

6. You can chill it for a bit or just dig in right away—totally up to you.

For more details on similar recipes, check out the Herbed Potato Salad Recipe.