Potato Recipes & Ideas

It's like a spa day for your sweet potatoes.

They're super-cheesy and extra-easy.

It's time to celebrate the humble potato.

This big-batch sheet pan dinner has it all: saucy chicken, caramelized vegetables, and a pantry-friendly sauce everyone will love.

Complete with a gooey cheese filling, an impressive amount of bacon flavor, and a crispy frico crust.

It's the perfect way to kick off fall cooking.

I'm totally sold on this brilliant technique.

The recipe calls for one more ingredient beyond the usual suspects, and I think that made all the difference.

It's always cream cheese mashed potatoes season.

Whether topped with a simple pat of butter or a scoop of hearty chili, baked potatoes are a favorite no-brainer meal when you just want something easy and warm to eat.

Fill it into dosa, pile onto corn tortillas, or serve alongside eggs.

So many reasons to love this colorful spud.

And you only need one pan.

Here's the solution to making tonight's side dish in a flash.

It's the only one I'll ever make.

The initial inspiration for this recipe was atakilt, a hearty Ethiopian dish of slow-cooked potatoes, cabbage, and carrots.

Stuffed with ricotta, burst tomatoes, and pesto, they're all dressed up for the season.

It results in a week of colorful and produce-packed, family-friendly meals.

It transforms the sleepy summer side dish into something crispy, golden, and infinitely better.

Here's how to pick the best one for you.

It's classic, creamy, and seriously good.

Even the potatoes are boiled in pickle juice.

I was pleasantly surprised by this very unusual recipe.

It was the most ridiculous (and delicious) potato dish I have ever made.

These crispy, tender potatoes are a perfect side for any meal.

Pure sweet potato bliss!

For this super-simple side, thick chunks of sweet potato are roasted and then dusted with a snowy layer of nutty Parmesan that turns irresistibly crisp around the edges after a few minutes under the broiler. A hit of garlic only makes them even more delicious. Make these Parmesan-coated sweet potatoes once and you will never go back to plain roasted sweet potatoes again. They will make you the hero of dinner and the talk of your next potluck.

Apple sauce and sour cream still required.

It's like a souped-up loaded baked potato. (Get it?)

Looking for a cheap and healthy meal you can whip up with your eyes closed? We have just the thing.

If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you.

Guaranteed to be the most comforting dish on the table.

If a fancy steak dinner is the epitome of romance, sheet pan steak frites is its homey counterpart.

If you’re looking for a taco recipe that appeals to almost everyone, this is it. They’re vegetarian (and can be made vegan, too, if you leave the cheese off), as well as gluten-free and kid-friendly. The roasted sweet potato and black bean filling comes together in just about 30 minutes, meaning it’s just the thing to make on Meatless Monday, Taco Tuesday, and really any other day of the week, too. This easy recipe is sure to become a repeat on your dinner roster.

I was inspired to make these potato “rafts” after seeing them in an old copy of Cook’s Illustrated. I love how the potatoes fuse together in the oven and become supremely crisp, tender, and garlicky. I like to use sole or halibut on top, but any firm and flaky white fish will do, like cod, haddock, or striped bass. If you’re looking for an easy but elegant dinner party main course, this is it!

At the start of spring, the whole world seems to be bursting with tiny, irresistible signs of new life: green leaves sprouting from branches, fuzzy kittens popping up in my Facebook feed, and tender, sweet new potatoes making their brief annual appearance at the market. They may not last long, but when preparing ingredients this fresh and fleeting, the upside is that you don’t have to do much to make them stand out.

This vegetarian dinner is extra satisfying.

Cook once, eat all week.

“Wow, what’s the special occasion?” my husband asked when I set this dinner on the table. It was just an average Wednesday night, but judging by the looks of the shallow bowls filled with tender cod fillets, vibrant veggies, fresh herbs, and a fragrant lemon and white wine broth, I can see how he thought I’d planned a fancy dinner. And that is the beauty of this weeknight recipe — it is so beautiful and nourishing, yet so surprisingly easy to pull together.

Three ingredients are all it takes to transport you deep into Cajun country. In this easy recipe, small cubes of red potatoes are coated in Cajun seasoning and a few dashes of cayenne pepper hot sauce (plus kitchen freebies like olive oil and salt), then spread onto a sheet pan and baked until hot and crisp. Served alongside eggs for breakfast, these spicy taters will wake you right up. Small red potatoes are your best bet when it comes to sheet pan-style home fries.

Fries don’t really come to mind when you think about eating healthy, but these are baked in the oven and served with a light yet creamy garlic dip. Plus, they’re loaded with big flavor from a spice that’s having a moment right now. I recently tried a similar dish at a Lebanese restaurant in Chicago’s Albany Park neighborhood.

This recipe is the result of farmers market gluttony. The tiny red potatoes were just too good to pass up. Then the green beans somehow ended up in the bag as well. And saying no to sweet corn was really out of the question. What to do but toss everything with brown butter and serve it for dinner?

It's ready in 20 minutes, but tastes like it's been simmering away all day.

One of our favorite treats in early spring is new potatoes! Teeny-tiny potatoes are showing up in the markets, and we love them when they’re extra-small. They roast in a flash and have a creamy, delicate flavor.These potatoes are no bigger than my thumb! (Or maybe two thumbs put together; I have little thumbs…) I found them at Trader Joe’s — literally marked “teeny-tiny potatoes.

My herb garden is overflowing already with fresh parsley, mint, and lovage. There is a sprawling oregano plant, and tall fronds of dill. Herbs are the chief reason I garden, and this time of year I am just looking for ways to gather their crisp, welcome fragrance into my kitchen.

Don't go a minute longer without giving these a try.

If you’re not yet convinced that broccoli slaw can do it all, let this fresher take on a loaded baked potato convince you otherwise. Here the slaw is cooked with sesame oil until just softened before getting piled into a baked potato. Before you can stuff your potato with this glorious filling, you’ve got to cook it. There are options aplenty, so choose what works best for you. How To Bake a Potato in the Microwave: If you’re in a hurry, take to the microwave.

Skip the bowl — your chili deserves a baked potato.

With minimal effort and several hours of hands-off cooking, you're gifted with a robust meal that feeds a crowd.

Cook up tender chunks of beef, carrots, and potatoes in a rich gravy in less than hour with an Instant Pot.

If you want to just eat hummus and vegetables for dinner, we support your decision, with one little question: Why not add a baked potato to the equation? When spooned into your favorite kind of spud, hummus settles into a creamy sauce in the center of a warm baked potato. Before you can stuff your potato with this glorious filling, you’ve got to cook it. There are options aplenty, so choose what works best for you.

Roasted cauliflower is my weeknight staple. It is one of the simplest vegetables to prepare when in a hurry, as it only takes about 20 minutes to roast, and cooking it in a hot oven unlocks its earthy sweetness. This bowl features powerful complements to that sweetness: lentils, cilantro, and sweet potato hummus. Best of all? Every single piece of this vegetarian bowl can be made ahead of time and tossed together in a flash for a wholesome, delicious meal.

I am a big fan of the classic Spanish tortilla, where eggs are cooked in a skillet on top of blanched, sliced potatoes. The resulting savory cake is good for breakfast, lunch, dinner, and midnight snack. I wanted, however, the adaptability of the tortilla and frittata in a somewhat simpler form, with more generous proportions. So here’s the casserole cousin of the Spanish frittata: a potato gratin, baked in golden eggs, with a touch of red pepper for color and taste.

This holiday side takes everything you love about a traditional potato gratin — the bath of butter and cream — and tweaks it to play off the flavors of sweet potatoes. A bit of thyme and nutmeg are added to bring out the savory side of sweet potatoes, and sprinkle of nutty Gruyère cheese tops the dish before it goes into the oven. If you’re looking for a new tradition on your Thanksgiving table this year, consider this a contender.

When the weather outside is chilly and you have a lot of people to feed it’s nice to have some standby dishes that are easy to make, delicious, and unquestionably comforting. Enter Gratin Dauphinois — a recipe born in the French Alps that combines scalloped potatoes, cream, and garlic all baked to perfection.Traditionally Gratin Dauphinois does not include cheese, although its creamy consistency often makes people think there must be some in the dish.

If what you’re after is a lighter breakfast for your family (you know, to balance out all those cookies), this veggie-packed egg bake is your solution. Laced with wilted kale and hints of cumin and smoked paprika, and built on a base of thick-cut roasted sweet potatoes, this breakfast casserole gets a spicy surprise from gochujang, the slightly sweet Korean chile paste.

Since Thanksgiving is virtually around the corner, and now is the time for orange vegetables to assert their place, I felt it was high time to re-introduce you to my favorite sweet potato gratin recipe. This is a smoky, rich gratin, with a streak of caramelized onions and garlic sandwiched between layers of sweet potatoes baked in cream.

This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It’s so simple: yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all. For this gratin, I didn’t bother layering the vegetables in a pretty scalloped pattern. I practically threw the potato and squash slices in the pan, all mixed up together. Tastes the same, right? The only complicated part is slicing the vegetables paper-thin.

As with any good Cuban recipe, it all begins with sofrito.

Here is a simple, nourishing side dish for fall: a light gratin with shredded kale and potatoes. Our local farm has potatoes galore right now, and the kale is starting to sweeten up as the nights cool. This dish will take you into late fall and early winter and still be considered seasonal and local for those of us living in much of the northern hemisphere.

When the temperature takes a permanent nosedive and fall is starting to look a lot more like winter, shepherd’s pie is one of the first things that I crave. One enormous square of this casserole, with its blanket of mashed potatoes and that savory meat-and-vegetable filling, sends a sigh of contentment through my whole body. One casserole makes more than enough for my household of two, so I can look forward to comfort meals all week long.

In Korea, sweet potatoes are more than just root vegetables — they’re a celebrated food staple and vessel of the country’s culture and kinship. Whether you’re using it in soups, snacks, or desserts, or simply eating it steamed and plain, there are many ways to enjoy this comforting tuber. When I lived in Korea for the second time, as an adoptee returned to teach English for four years, one of my favorite ways to enjoy the Korean sweet potato, or goguma, was in latte form.

Serving this as a side dish is like casting Meryl Streep as a supporting character: all the players will look good, but everybody will leave the theater talking about her.

Potato pancakes were a staple growing up. They’re an easy way to feed a family of 4 for just a few bucks — literally. They’re warm, comforting and great for dinner or breakfast and can even be frozen for later! They’re easy to make, as long as you know a few tricks to make them come out perfect each and every time.

Crispy on the outside and soft on the inside, potato pancakes appear in many cuisines around the world. I’ve never met a potato pancake I didn’t like, but some of my favorites are Korean gamjajeon, which are frequently made into mini sizes perfect for dipping into vinegared soy sauce and served as a savory appetizer, side dish, or snack. When I wound up with a bunch of potatoes and spring alliums and herbs, it’s the first dish I thought of making.

These breakfast burritos were created with busy weekday mornings in mind, fulfilling the egg, cheese, meat, and carb foursome that’s guaranteed to deliver a hearty morning meal. Gone are the days when breakfast burritos were reserved for weekends. Most of us surely don’t have time to cook breakfast during the week, but reheating a frozen burrito in the oven while we shower and get ready for the day is a different story.