Recipe Roundup

111 Best Potato Recipes (Roasted, Fried, Mashed, and More)

Our unique potato recipes might renew your appreciation for the humble spud, but if it's the classics you're after—whether it's mashed, roasted, scalloped, or fried—we've got you covered there, too.
111 Best Potato Recipes
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton

The world of potato recipes is a world of endless possibilities, and our little corner of that world includes new twists on old classics (this one simple trick might change your roasted potatoes forever!), decadent casseroles with a French accent, good old late-night snacks—and everything in between, including expert advice on making the world's most perfect food (fries). Read on for 111 of our very best potato recipes.

  • Roasted potatoes with roasted garlic and rosemary is one of our best potato recipes.
    Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    1/111

    Rosemary and Garlic Roasted Potatoes

    Rosemary and garlic often end up alongside potatoes, and for good reason: It's a magical combination. In this recipe, adding the potatoes to a preheated pan helps ensure crisp, golden edges.

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  • Photo by Elizabeth Coetzee, Food Styling by Tiffany Schleigh
    2/111

    Twice-Baked Potatoes With Cheddar and Garlic

    Double-baking means double the fun—and the indulgence. This hybrid of baked and mashed potatoes is comfort food par excellence.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    3/111

    Ghurma Aloo

    Cumin and turmeric give this 30-minute vegetarian stew—whose origins are Iranian—its smoky, warming flavor and vibrant color. Mash some of the cubed potatoes if you prefer it thicker.

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  • Photo by Joseph De Leo, Food Styling by Judy Haubert
    4/111

    Potatoes au Gratin

    Cheesy baked potatoes au gratin is the perfect cold weather comfort food and makes a great side dish for any family dinner or holiday meal.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    5/111

    Cabbage Potato Pie

    Potatoes and cabbage together make the ultimate comfort food. Adding cheese gilds the lily in a good way.

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  • Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
    6/111

    Classic Potato Pancakes

    These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

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  • Photo by Joseph De Leo, Food Styling by Erika Joyce
    7/111

    Pickle Potato Salad

    This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.

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  • Photo by Elizabeth Coetzee, Food Styling by Mira Evnine
    8/111

    Lyonnaise Potatoes

    In this Lyonnaise potatoes recipe, Yukon Golds are sliced, browned in butter, tossed with caramelized onions, and showered with chopped parsley.

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  • Photo by JP Bevins, Food Styling by Rhoda Boone
    12/111

    Carne Asada Cheese Fries

    Some say cheese fries, some say nachos. We say: Why choose? These crispy seasoned fries are loaded with skirt steak and silky cheese sauce, and best served with all the fixings: sour cream, salsa, avocado, and the like. 

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    13/111

    Creamy Potato and Leek Gratin

    Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    14/111

    Crispy Chicken and Potatoes With Cabbage Slaw

    These cumin-spiced chicken thighs and roasted potatoes are balanced by a zippy, jalapeño-spiked alternative to coleslaw.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    18/111

    Chicken Stew With Potatoes and Radishes

    This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes are creamy and the chicken is pull-apart tender.

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  • Photo by Michael Graydon & Nikole Herriott
    19/111

    Lobster Shepherd's Pie

    The mashed-potato crust is traditional, but the filling is pure inspiration. In this recipe, removing the lobster from its shell has two purposes: The meat is less likely to overcook, and the shells help build a super-flavorful sauce. 

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    20/111

    Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes

    This lemony dish feels refreshing and comforting at the same time—and it only takes 40 minutes from start to finish.

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  • Photo by Bobbi Lin
    21/111

    Duchess Baked Potatoes

    If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell
    22/111

    Crispy Baby Yukon Gold Potatoes

    A dish that'd be fine in the spring when potatoes are new, just as delicious in the fall alongside a holiday roast—and, okay, great the rest of the year too. The horseradish-yogurt sauce is optional but highly recommended. 

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    23/111

    Burnished Potato Nuggets

    Our experts ran the numbers and confirmed it: This is the perfect roast potato recipe, creamy on the inside with an unbelievable exterior crunch. Garlic and rosemary seal the deal. 

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    24/111

    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.

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  • Photo by Alex Lau
    25/111

    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.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    26/111

    Luxe French Potatoes

    We combined the rich and indulgent cheesiness of pommes aligot and the beautifully swirled rosettes of pommes duchesse into one super-luxe casserole, which looks fancy but is surprisingly simple to make.

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  • Photo by Nicole Franzen
    27/111

    Pastrami and Potato Hash with Fried Eggs

    You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it's fatty and shreddable, it will make a good hash.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez
    28/111

    Kartoffel Kugel (Ashkenazic Potato Pudding)

    This classic Jewish 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.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    29/111

    Cheesy Potato and Kale Gratin With Rye Croutons

    There’s no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    30/111

    Make-Ahead Mashed Potatoes

    You can make and chill these potatoes up to two days ahead—the key is to reheat gently with a little more dairy. Yukon Golds make the creamiest mash. 

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  • Photo by Evan Sung
    31/111

    Triple-Cooked Fries

    Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.

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  • Photo by Shay Harrington
    32/111

    Leek and Potato Galette With Pistachio Crust

    Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

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  • Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
    33/111

    Lemon-Roasted Potatoes

    Fair warning: This recipe calls for you to slice 24 cloves of garlic. We promise the payoff is worth it, though, in the form of a fantastically flavorful dressing for these spuds. 

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  • Photo by Kamil Bialous
    34/111

    Crushed Potatoes with Oyster Bar Butter

    No actual oysters are harmed in the making of this butter, just everything that makes oysters taste good: Worcestershire, hot sauce, lemon, herbs. Turns it those flavors play well with potatoes, too. 

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  • Photo by Alex Lau
    35/111

    Mashed Baked Potatoes with Chives

    Baking the potatoes rather than boiling them is 1) a totally hands-off task that 2) also reduces some of the water content in the spuds. That leads to 3) the easiest and most flavorful mash imaginable.

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  • Hirsheimer & Hamilton
    39/111

    Creamy Chive Potatoes

    Mashed is not the only potato format that benefits from butter and cream: In this elegant side dish, cubed potatoes are cooked in a rich dairy sauce and flavored with a generous helping of chives.

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  • Christina Holmes
    40/111

    Skillet Hash Browns

    This is one showstopping addition to any brunch spread. For the crispiest results, pull out your cast-iron skillet.

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  • Photo by Michael Graydon & Nikole Herriott
    41/111

    Ultra-Creamy Mashed Potatoes

    Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.

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  • Photo by Alex Lau
    42/111

    Salt-Roasted Potatoes

    Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.

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  • Photo by Jonathan Lovekin
    43/111

    Apples, Potatoes, and Bacon

    A frying pan full of potatoes and bacon gets a little livelier with the addition of apples and juniper. This easy, flavorful British breakfast calls out to be served with eggs and hot coffee.

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  • Photo by Peden + Munk
    44/111

    Golden Potato Cake

    This classic French preparation makes potatoes taste—and look—amazing. And yes, there's lots of butter involved.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    51/111

    Roast Chicken with Smothered Cabbage, Bacon, and Potatoes

    Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly tender trifecta.

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  • Photo by Alex Lau
    52/111

    Cacio e Pepe Chips

    Cacio e pepe isn't just for pasta: A shower of Pecorino and a whole bunch of black pepper transform a bag of potato chips from a snack into a veritable hors d'oeuvre. 

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  • Christopher Testani, food styling by Rebecca Jurkevich
    53/111

    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 hours before frying. 

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  • Photo by Romulo Yanes
    78/111

    Potato and Boursin Frittata

    Here, the old trick of moistening scrambled eggs with cream cheese is elevated with Boursin, which also adds flavor. This makes a good brunch dish or, when served with a salad, a satisfying light supper.

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  • Ditte Isager
    79/111

    Dilly Bean Potato Salad

    Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.

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  • Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone
    80/111

    Crispy Potato-Leek Kugel

    Creamy on the inside and crackly on the outside, this sublime casserole was inspired by a classic combination: potato-leek soup. Finish it under the broiler for an extra-crispy crust. 

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  • Photo by Alex Lau
    87/111

    Potato Blinis

    These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

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  • Hirsheimer & Hamilton
    88/111

    Roasted Fingerlings with Preserved Lemon

    Tangy, salty preserved lemons add a whole new world of flavor to these little spuds, but regular lemons are lovely: Just thinly slice the peel of one lemon and add it to the pan before roasting. 

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  • Marcus Nilsson
    89/111

    Eggy Potato Salad with Pickles

    This recipe comes to us from Sally Bell's Kitchen, an old Virginia favorite, and in true Southern style it's heavy on the eggs and sweet pickle juice. Make it a day ahead if you want. 

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  • Photo by Michael Graydon & Nikole Herriott
    93/111

    Smoked-Fish Chowder

    We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It’s a good stand-in for when you don’t want to bother making fish stock.

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  • Photo by David Japy
    94/111

    "Cold-Fry" Frites

    Call them frites, call them French fries—it's the French who came up with the brilliant trick to this potato recipe: Start cooking the spuds in cold oil. It gives them an incredible crunch and a creamy interior. 

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  • CIA/Keith Ferris
    95/111

    German Potato Salad

    This hearty potato salad is typically made from sliced potatoes, bacon, onions, and celery. A small amount of bacon fat is used to flavor the vinaigrette that seasons this dish.

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  • Photo by Shutterstock
    99/111

    Pull-Apart Potato Rolls

    Yukon potatoes are the key ingredient in these pillowy, buttery rolls, which are equally good passed with dinner and used for sandwiches the next day. 

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  • 100/111

    Shoe String Potatoes (Pommes Pailles)

    A mountain of skinny, crisp fries adds drama to any plate. Unlike thick-cut fries, which are traditionally fried twice (first to cook them through and then to crisp them), shoestrings are fried only once.

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  • Christina Holmes
    101/111

    Mini Herbed Pommes Anna

    Based strictly on looks, these carefully arranged pommes anna are winners. To pull them off, stack slices in muffin tins and alternate the slices with thyme butter.

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  • photo by Antonis Achilleos
    102/111

    Twice-Cooked French Fries

    These twice-cooked French fries can be blanched a few hours before frying and left a room temperature, if you're looking to get a head start. They should be eaten as soon as they're cooked—which probably won't be a problem. 

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  • Photo by Romulo Yanes
    103/111

    Grilled Herb Potatoes

    The humble potato, given a little something extra, always elicits oohs and aahs. This is especially true when it's tossed with an herb-infused oil and cooked on the grill.

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  • Patricia Heal
    104/111

    Roasted Fingerling Potato Salad

    "Potatoes are so forgiving, and such an amazing sponge for flavor!" One reader's review is so spot-on—these fingerling potatoes soak up the herb sauce and pack the vinegar-rich flavor in every bite.

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  • 111/111

    Lemony Potato Salad

    This winning potato recipe—a riff on classic potato salad—gets its bright kick from lemon, both juice and zest, which lightens the mayonnaise dressing. Celery adds a bit of crunch.

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