Let’s play a game—you name a dish, I’ll name a potato recipe to go with. Meatloaf? Mashed potatoes. Roast chicken? Roasted potatoes. Cheeseburger? French fries. Scrambled eggs? Home fries.
We could be here all day.
That’s why we’ve rounded up the best of the best of the big wide world of spuds (russet, fingerling, Yukon Gold, love you all). Whatever you’re making for dinner, odds are that one of these potato recipes will be the perfect thing to serve alongside.
Why pick between potato salad and roasted potatoes when you could have both? Food52er MySocialChef developed his own A+ spin on Spanish patatas bravas, and our tables are happier for it.
This recent addition to the Genius Recipes family comes from Food Network star Molly Yeh, who describes it as: “This is really kind of just a bowl of salty enough fries with mayo that you can eat with a spoon.”
Hasselback potatoes have a lot going for ’em: crispy nooks and crannies, wow factor, plus they look pretty as can be. These earn bonus points for the addition of Parmesan, garlic, and herbs.
These small-but-mighty scalloped potato stacks are ready to accompany pan-seared steaks, breaded chicken breasts, juicy pork chops, and more. The trick is using two kinds of potatoes—russet and red—and leaving them unpeeled, so their colors look like pinstripes.
Mashed potatoes: plain, no more. This batch pulls out all of the stops: fresh goat cheese, garlic, black pepper, and lots of jammy caramelized onions.
Potatoes may just be the most underrated pizza topping. Here, we’ve also got wintry broccoli rabe, mozzarella and Pecorino Romano, plus lots of rosemary, potato’s favorite herb.
Better lunches, right this way. Potato chips love hanging out with sandwiches, from tuna salad to turkey-Swiss. But my favorite hack: piling them on the sandwich itself.
“I wanted something in between oven-roasted and some kind of fried potatoes,” Gretchen @ Backyardnotes writes. We’re down! The trick is to take these until they’re almost burnt, so they’re extra-crispy outside, creamy inside.
Creamtea’s daughter dubbed these “World Famous Potatoes” (that’s the WFP)—and who are we to disagree? Heads up that they’ll take upwards of an hour in the oven, but it’s worth it.
These cakes are a great way to use up leftover mashed potatoes (but we’ve been known to make mashed potatoes specifically for these cakes!). They’re full of broccoli and cheddar—add a runny egg on top and call it dinner.
What’s your go-to potato recipe? And what do you serve it with? Tell us in the comments!