Dinner gets boring in a very specific way. The main course is fine, everybody eats it, and the side is the same tray of roasted potatoes it has been for a month. That is what this list of potato recipes is for. There are twenty three here and they cover lunch, dinner and every side dish slot in between: sticky Korean potatoes with a glaze that thickens the longer you leave it, muffin tin potato puffs built from yesterday’s mashed potatoes, two potato salads that argue with each other, melting potatoes that braise in broth at the end, and a spinach gnocchi that hides the greens in plain sight. Some are twenty five minutes and six ingredients. Some want a mandoline and an hour. Every one of them is a recipe somebody actually cooks, with the detail that makes it work written down instead of assumed.
1. Sticky Potatoes
Korean sticky potatoes are the side dish that tastes like takeout and takes twenty minutes. You quarter baby potatoes, fry them in two tablespoons of oil for five to seven minutes until they are seared and half cooked, then pour in water, soy sauce, corn syrup, sugar, ketchup and minced garlic and let it simmer six to eight minutes. The sauce thickens as it goes, so the longer you leave it the stickier the glaze gets. Sesame seeds on top, and that is the whole job.
Get the full tutorial at The Country Cook.
2. Cheesy Mashed Potato Pancakes
Here is the reason to make extra mashed potatoes on purpose. Four cups of leftover mash get mixed with two cups of shredded mozzarella, an egg, a quarter cup of flour and chopped chives, then shaped, rolled in plain bread crumbs and pan fried in a little oil until the outsides crisp. One batch makes about twenty two pancakes. Serve them with sour cream while the cheese inside is still stretchy, because that pull is the entire point of putting mozzarella in there.
Get the full tutorial at Natasha's Kitchen.
3. Easy Baked Potato Skins
Potato skins, made the honest way: whole potatoes oiled, salted and baked at 350 degrees for a full hour, halved, and scooped out so the flesh can go into mash another night. The shells then get brushed with olive oil mixed with parsley, seasoned salt, cayenne, garlic powder, paprika and black pepper and baked fifteen minutes more until crisp, and only then do the cheese, bacon, jalapeno and green onion go in. Crisping the shell before it is filled is what keeps the bottom from going soft.
Get the full tutorial at DIY Joy.
4. Crispy Fried Potato Flowers
A potato cut into a flower, and the cutting is the whole recipe. You square off a potato, slice down at half centimeter intervals but stop short of the bottom so the whole thing stays in one piece, then turn it ninety degrees and do it again, so it opens out when it fries. Salt the top and bottom, rest it fifteen to twenty minutes, then wash it until the water runs clear and soak it ten more. Dry it, dust it with potato starch and deep fry. The garlic cheese dip alongside is butter, minced garlic, grated cheese, milk, a little sugar and sriracha, and it is not optional.
Get the full tutorial at DIY Joy.
5. Sweet Potato Balls
Bola-bola ubi, the Indonesian snack, and it runs on three main ingredients. You peel one or two sweet potatoes to get 500 grams, cut them into wedges and steam them about fifteen minutes until they are soft enough to mash. Then 75 grams of tapioca starch and 50 grams of sugar get stirred in, and the mixture chills until it is cool enough to handle, which is the step worth waiting out. Take a tablespoon at a time, drop it into more tapioca starch to coat and shape it into a ball, then deep fry about two minutes until golden brown. Crisp outside, soft in the middle, piled into a bowl and gone fast.
Get the full tutorial at V for Veggy.
6. Mashed Potato Puffs
Leftover mash, baked in a muffin tin until the tops go golden and the edges crisp. Two cups of mashed potatoes, three beaten eggs, a cup of shredded cheddar, a quarter cup of bacon bits and chopped chives, mounded into a greased muffin pan and topped with parmesan, then baked at 400 degrees for thirty to thirty five minutes. Let them cool five minutes before you try to lift them out or they will stick and tear. Twelve puffs, sour cream on the side.
Get the full tutorial at The Cooking Jar.
7. Balsamic Roasted New Potatoes With Asparagus
One tray, two vegetables, staggered so neither one loses. Quartered new potatoes go into a roasting tin with olive oil, four tablespoons of balsamic vinegar and half a teaspoon of sea salt, and roast at 390 degrees for twenty minutes on their own. Then the asparagus goes in, cut into two inch pieces, with a little extra oil, for a further fifteen minutes. That gap is the whole trick, because asparagus cooked for the full potato time turns to string.
Get the full tutorial at Wallflower Kitchen.
8. Melting Potatoes
The name is not marketing. A pound and a half of yellow fleshed potatoes get sliced an inch thick, tossed in melted butter with thyme, salt and pepper, and roasted at 500 degrees for ten to fifteen minutes per side until the faces are deep brown. Then you flip them again, pour in a cup of broth with lemon juice and two crushed garlic cloves, and give them ten more minutes. The broth turns to sauce and the insides go soft enough to eat with a spoon.
Get the full tutorial at Closet Cooking.
9. Dill Pickle Potato Salad
If you are the household that drinks the pickle juice, this potato salad was built for you. Two and a half pounds of red skinned potatoes go in with four chopped dill pickle spears and three chopped hard boiled eggs, and the dressing is a quarter cup of mayonnaise, half a cup of sour cream, two tablespoons of pickle juice and dill. The pickle juice is what keeps it from tasting heavy. Chill it one to two hours before serving, which is not optional.
Get the full tutorial at Crunchy Creamy Sweet.
10. Chipotle Mayo Roasted Potato Wedges
Mayonnaise is the coating here, and it works better than oil. Baby potatoes get boiled about ten minutes until tender but firm, cooled, then quartered and tossed in a mix of two tablespoons of mayonnaise, chipotle paste and a tablespoon of water. Roast at 400 degrees for fifteen minutes, then switch to broil for one or two minutes and watch them like a hawk. Flaky salt and chives at the end. The chipotle heat is adjustable, so start with one teaspoon.
Get the full tutorial at Vikalinka.
11. Garlic Chive Butter Roasted Potatoes
Four tablespoons of butter melted for thirty seconds in the microwave, then stirred with four minced garlic cloves, three tablespoons of chopped chives, salt, pepper and a tablespoon of grated parmesan. A pound and a half of baby potatoes get tossed in that, covered with foil, and roasted at 400 degrees for thirty minutes. The foil is doing real work, because it steams them soft before you uncover and toss them back through the garlic butter pooled at the bottom.
Get the full tutorial at Rasa Malaysia.
12. Southern Potato Salad
This is the mustard and relish kind, not the vinegary kind, and it is the one people mean when they say their grandmother made the best. Three pounds of russets simmer about twenty minutes, then get peeled and cut with a knife right in the bowl. The dressing is a cup of mayonnaise, a quarter cup of yellow mustard, cider vinegar, sugar and onion powder, then sweet pickle relish, celery, sweet onion and chopped egg. Paprika on top, chilled at least four hours.
Get the full tutorial at Spicy Southern Kitchen.
13. Crab Stuffed Baked Potatoes
A baked potato that behaves like a main course. Eight medium red potatoes get oiled, salted, pierced, wrapped in foil and baked at 350 degrees for forty five to sixty minutes. The filling is eight ounces of cream cheese, a cup of sour cream, garlic and Italian seasoning, folded through chopped imitation crab, green onion and mozzarella. Scoop the potatoes, leaving a sturdy wall, fill them and bake twenty to thirty minutes more until the tops are bubbling.
Get the full tutorial at Life Currents.
14. Spicy Vegan Potato Curry
Dum aloo, built from pantry spices and a handful of cashews. Twelve baby potatoes boil until tender, get peeled and then fried in a teaspoon of oil until crisp on all sides, which is the step most weeknight versions skip and should not. Twelve cashews soaked thirty minutes blend into a paste that does what cream would. Fennel seeds, cinnamon, cardamom, bay and cloves go in first, then an onion and tomato puree, then chili, coriander and turmeric.
Get the full tutorial at Cilantro and Citronella.
15. Greek Potato Hash
Boiled potatoes, squashed a little, then fried in olive oil until the broken edges crisp. Red onion, garlic, oregano, salt and pepper go in for a few minutes, and then the second flavor hit lands just before serving: feta, lemon zest and flat leaf parsley, all off the heat so the feta stays in pieces. Olives if you like them. Skins on is easier and better. It works as a side for anything off the grill and as lunch straight out of the pan.
Get the full tutorial at Nicky's Kitchen Sanctuary.
16. Loaded Baked Potato Casserole
Everything you would pile on a baked potato, in a dish you can carry to a potluck. Four pounds of red potatoes boil about twenty five minutes and get mashed, then stirred with sour cream, butter, milk, chicken base, garlic salt and garlic powder, plus a cup of grated cheddar and two thirds of fifteen slices of crumbled bacon. Bake at 350 for twenty five minutes, add the rest of the cheese and bacon, five minutes more, green onions on top.
Get the full tutorial at Mom Always Finds Out.
17. Melt In Your Mouth Potatoes
Three pounds of peeled Yukon Golds, cut into slices three quarters to one inch thick and tossed in six tablespoons of melted butter with thyme, rosemary, salt and pepper. They roast at 475 degrees on the upper middle rack, fifteen minutes, flip, fifteen more, flip again, then a cup of chicken broth and two or three crushed garlic cloves go into the pan for a final ten to fifteen minutes. Fresh parsley at the end. Crisp outside, spoonably soft inside.
Get the full tutorial at Let's Dish Recipes.
18. Skillet Red Potatoes
Six ingredients and twenty five minutes, which makes this the one to keep in your head rather than bookmarked. Six red potatoes cut into half inch chunks go into six tablespoons of hot olive oil over medium heat for ten minutes, stirred now and then. Only then do the seasonings go in, a teaspoon and a half of dried parsley flakes plus garlic powder, onion powder and paprika, and they cook five to ten minutes more until browned and tender.
Get the full tutorial at Six Sisters' Stuff.
19. Truly Crispy Smashed Potatoes
Two pounds of baby potatoes boil fifteen to twenty five minutes, until just cooked and not soft, because they keep cooking in the oven. Smash each one on a baking sheet and rough the top up with a fork, which deliberately tears the surface and makes more crispy edges. Olive oil mixed with four crushed garlic cloves goes over the top, then salt, pepper and fresh thyme, and they bake at 425 for twenty to thirty five minutes. Serve them immediately.
Get the full tutorial at Noshtastic.
20. Cheesy Scalloped Potatoes
A proper scalloped potato starts with a sauce, not a can. Butter, diced onion and garlic get cooked down, then three tablespoons of flour, half a cup of stock and two cups of milk whisked in slowly with salt, pepper and paprika until it bubbles and thickens. Three to four pounds of russets sliced an eighth of an inch thick, ideally on a mandoline, go in half at a time with the sauce and two cups of cheddar. Rest it fifteen minutes before serving.
Get the full tutorial at Noshing With The Nolands.
21. Crispy Cheese and Bacon Potatoes
The bacon goes into a cold oven, which sounds wrong and is the best part of this recipe. Spread half a pound of strips on a sheet pan, set the oven to 400 degrees and check at sixteen minutes. Then the chopped potatoes, half to three quarter inch pieces, get tossed right in the bacon grease left on that pan, salted and baked twenty minutes, stirred, twenty more, stirred, fifteen more. Cheese and chopped bacon go on for the last two or three minutes.
Get the full tutorial at Barefeet in the Kitchen.
22. Asiago Potato Stacks
Muffin tin potatoes that come out looking like something you would be charged for. Two large russets and a pound of yellow potatoes get sliced as thin as a mandoline will take them, then coated in melted butter with olive oil, lemon thyme, kosher salt, pepper and half a cup of grated asiago. Layer the slices into a sprayed twelve cup muffin pan, top with more cheese and bake at 375 for forty to fifty minutes. Let them set five minutes before lifting each one out with a spoon.
Get the full tutorial at A Family Feast.
23. Potato Spinach Gnocchi
Gnocchi with greens hidden in plain sight, and the spinach step is genuinely clever. A pound of potatoes boils, and then the spinach goes into a bowl with the hot potato water poured over it to wilt, so nothing extra gets dirtied. Squeeze it bone dry in a dish towel, chop it, blend it with the potato, then add an egg, a cup of flour, nutmeg, parmesan and optional cream cheese. Roll, cut, boil in batches, and lift them out as they float.
Get the full tutorial at Caroline's Cooking.
