Potato Recipes

A simple but satisfying side dish you'll make again and again, this roasted red potato recipe takes 5 minutes to prep and about 30 minutes of hands off time to roast. All you need are baby red potatoes, olive oil, and fresh rosemary, or another hardy herb such as thyme. Martha's secret for deliciously crispy roasted potatoes is to preheat the baking sheet while she preps the potatoes. 

A family favorite for all kinds of celebratory meals, scalloped potatoes are simple to make. All you need to do is cook potato slices in milk, layer them in a casserole dish, top them with milk and cream, and bake. Our version omits the onions that some recipes include and adds Gruyère. The cheese melts beautifully, giving a delicious, crispy topping to the soft, creamy potatoes.

This wonderfully creamy mashed potato recipe comes from Martha's mother, Mrs. Kostyra. What's her secret? She adds cream cheese to the mashed potatoes, along with a generous amount of butter, plus a touch of milk and cream. A mixer is used to whip the mixture into fluffy clouds for what is sure to be everyone's favorite side dish. These mashed potatoes can be made up to two hours ahead—a big win when entertaining.

Two simple steps is all it takes to make this comforting, classic beef stew recipe. We skip browning the meat and instead use tomato paste and balsamic vinegar to amp up the flavor. This recipe also works well in the slow cooker if you prefer.

Instant potatoes from the box can't compare to this homemade version.

Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. His potato pave is a slightly more refined version of scalloped potatoes. When he made the recipe on Martha's TV show, he showed how he slices russet potatoes into thin rectangles, tosses them in cream, and layers them in a baking pan.The pave is baked then chilled overnight and cut into individual portions and browned on the stovetop to serve. This dish makes an unforgettable holiday side dish.

Our favorite scalloped potatoes recipe is a must-make dish for holiday meals and other celebrations. We simmer thinly sliced Yukon gold potatoes with milk and cream. Then we transfer the mixture to a casserole dish, add Gruyère cheese, and bake. The scalloped potatoes are finished under the broiler for a delicious, crispy top. Not only is this rich potato side dish a crowd pleaser, it's a winner for the cook as it can be assembled ahead of time and baked when you're ready to eat.

All you need are Yukon gold potatoes, olive oil, fresh thyme, and salt to make these crispy baked potato slices. Use a mandoline to create uniform potato slices—it's also quicker than slicing by hand. Try serving this simple side with our Striped Sea Bass with Blood Oranges and Olives.

Simple and soothing, a bowl of this chicken vegetable soup is the ultimate comfort food. It's easy to make, starting with our chicken soup base, which can be prepped ahead. From there it takes just about 25 minutes to prep the vegetables and put this hearty soup together. We use carrots, celery, and potatoes for a classic, cozy soup.  

Sage adds a savory note to sweet-potato casserole. Best of all: It can be made two days before the meal.

It's worth setting aside some mashed potatoes just to make these potato croquettes the next day. This finger food is a crowd pleaser and makes an ideal hors d'oeuvres for entertaining or a fun side dish. All it takes is dressing up mashed potatoes with some chopped parsley before shaping the mixture into logs and then breading and frying to golden perfection. Sprinkle with finely chopped parsley before serving and maybe even a dusting of grated parmesan or manchego cheese for a special touch.

Dauphinoise potatoes, a classic French bistro dish, is an easy, creamy casserole you'll want to make for dinner parties and family meals. We use Yukon gold potatoes because they hold up well to stovetop cooking in a mixture of cream and milk. Once transferred to a casserole dish, the mixture is baked and topped with rich, nutty Gruyère—a cheese that melts wonderfully.