Our Favorite Potato Recipes Prove Spuds Truly Are Versatile

test kitchen's garlic-thyme mashed potatoes
Bryan Gardner

Potatoes come in all sorts of shapes and sizes and can be turned into a variety of marvelous dishes. In this gallery, we don't discriminate. Here, we're sharing the absolute best ways to use the beloved starch. From creamy rich gratins and vinegary potato salads to soups and french fries, this collection of recipes puts the spud's versatility on full display.

There are so many different types of potatoes to choose from when you're shopping at your local grocery store or farmers' market. For the recipes featured in this collection, we primarily call for Yukon gold and russet potatoes (though some dishes make use of other types of the spud like new potatoes). Both varieties are extremely multifaceted, which means they can be used in all kinds of different ways; baking, roasting, and frying to name just a few.

When shopping for potatoes, look for smooth, firm, and heavy spuds s that don't have an abundance of eyes. Also check for bruises and blemishes.

One of the most tried-and-true ways to prepare potatoes is to mash them. Our Garlic-Thyme Mashed Potatoes, pictured here, perfects the side dish. The potatoes are cooked in a pot of boiling water along with peeled, smashed garlic cloves, so its aromatic flavor really penetrates the starch. Then the potatoes are combined with a thyme-infused melted butter-and-milk mixture and mashed until smooth and creamy.

If you want potatoes to be the focal point of your meal, rather than a supporting character, turn to one of the many entrées we feature in this collection. We've turned potatoes into glorious casseroles and gratins—some even feature vegetables like asparagus and leeks for added nutrition. Other potato-centric mains include potato soup, shepherd's pie, and quiche.

Potato dishes are usually one of the first sides to disappear during dinner and these recipes will make that a guarantee.

01 of 33

Salmon-and-Mashed-Potato Croquettes

salmon-and-mashed-potato croquettes
Lennart Weibull

Russet potatoes make the perfect appetizer when they're cooked until fork tender and mixed with your choice of tinned or smoked salmon, then formed into cakes. Coat in panko and shallow fry for a crispy, golden brown, and dippable finish.

02 of 33

White-Cheddar Scalloped Potatoes

White-Cheddar Scalloped Potatoes
Chris Simpson

Our take on scalloped potatoes calls for white-cheddar cheese, which makes the dish ultra-creamy and delicious. Its flavor is deepened by shallots, garlic, and thyme sprigs, which are simmered in a pan of melted butter and mixed in with the sliced potatoes and cheese before being baked to perfection.

03 of 33

Olive-Oil-Fried Potatoes with Aioli

basket of olive-oil-fried potatoes with aioli
Johnny Miller

Of course, we had to include fries in our collection of potato recipes. These crispy wedges have a creamy, fluffy center and are glorious when dipped in our 5-minute garlicky aioli, made by mixing lemon juice, mustard, egg yolk, and garlic.

04 of 33

Loaded Potato Bites

loaded potato bites outtakes
Kana Okada

The ultimate party appetizer, peewee potatoes are boiled, smashed, and roasted then finished off with your choice of toppings. We like to use sour cream, scallions, bacon, and cheddar, which give the dish all the flavors of a loaded baked potato.

05 of 33

Twice-Baked Potato-and-Raclette Casserole

twice-baked potato and raclette casserole
Paola + Murray

Inspired by fondue, this dish gets its creaminess from raclette cheese, which we use to enrich the potatoes alongside butter, sour cream, and cream cheese. The true highlight, however? A sage-and-garlic-roasted crispy potato skin garnish.

06 of 33

Balsamic Potato Salad

balsamic potato salad with tuscan ribs
Ryan Liebe

Give this cookout side dish an upgrade by combining a blend of sliced Yukon gold and red potatoes with pepperoncini brine, which complements the equally tangy Dijon mustard and crisp white balsamic vinegar.

07 of 33

Potato Kugel Gratin

potato kugel gratin
Johnny Miller

To make this popular Passover dish, thinly sliced potatoes, shallots, and thyme are layered into a baking dish and topped with chicken broth and matzo in place of the usual cream and breadcrumbs, giving the dish its savory flavor and crunch.

08 of 33

Instant Pot Mashed Potatoes

instant pot mashed potatoes
Bryan Gardner

Mashed potatoes are already relatively easy to make, but this multi-cooker recipe makes it even simpler by steaming the potatoes for you. After the machine works its magic, mash the tender spuds, and mix with a warm milk-and-butter mixture until smooth.

09 of 33

Dill, Potato, and Egg Salad

Dill, Potato, and Egg Salad
Petrina Tinslay

Lemon juice, vinegar, sliced cornichons, and plenty of fresh dill work to flavor three pounds of fork tender Yukon Gold potatoes in this recipe. We're going mayo-free here but rely on sliced eggs for a burst of richness.

10 of 33

Asparagus-and-Potato Gratin

asparagus potato gratin
Con Poulos

Getting your kids to eat their vegetables won't be difficult when you put this gratin on the table. Creamy potatoes are topped with salty prosciutto, asparagus, and two cheeses—goat, which imparts a subtle sweetness that's cut with sharp Pecorino Romano.

11 of 33

Potatoes with Sesame Seeds

potatoes with sesame seeds
Jake Stangel

Three seeds—cumin, mustard, and sesame—give these diced potatoes their gloriously crunchy coating. The dish is finished with a sprinkling of cumin and a squeeze of fresh lemon juice for a spicy-tangy bite.

12 of 33

Broccoli-Cheddar Hash-Brown Casserole

Yunhee Kim

The loaded baked potato meets breakfast in this delicious hash-brown casserole that's packed with bacon, scallions, and sharp cheddar cheese.

13 of 33

Dairy-Free Smashed Potatoes


Four ingredients are all it takes to make our delicious baby red smashed potatoes recipe. Chicken broth is used in lieu of milk or butter, imparting a salty and savory flavor that penetrates the spud, while rosemary brings a subtle lemony aroma to the table.

14 of 33

Test Kitchen's Favorite Baked Potato

classic baked potato on plate
Sidney Bensimon

This recipe is the test kitchen's favorite for a reason! One hour in the oven gives the skins of russet potatoes all the crispiness they need, while the center becomes nice and fluffy. Once cooked, cut each potato open and pile them high with butter, sour cream, and chives.

15 of 33

Classic Latkes

classic latkes
Julia Gartland

This simple latke recipe makes enough for everyone at your party to enjoy. We love the festive starter topped with fixings like crème fraîche, trout roe, smoked trout, and lingonberry jam.

16 of 33

Buttermilk and Steamed-Potato Soup

Bryan Gardner

Perfect for dinner parties, this soup pairs ice-cold buttermilk with tender new red potatoes, caramelized fennel, golden brown shallots, and shredded kale.

17 of 33

Baked Potato Chips

Krause, Johansen

Skip store bought and try making your own potato chips! Ours are crafted by sprinkling thinly sliced potatoes with cayenne pepper, salt, and freshly ground pepper and baking them in an oven until nice and crispy.

18 of 33

Golden Potato Gratin

golden potato gratin
Gentl and Hyers

The secret to this luxurious potato gratin? Caramelized onions that are flavored in a pan with cream, saffron, and nutmeg before being spooned between two layers of potatoes and topped with nutty Gruyére.

19 of 33

Test Kitchen's Favorite Potato Salad

Test Kitchen's Favorite Potato Salad
Ren Fuller

Our test kitchen created the ultimate summer side dish by mixing russet potatoes with vinegar and mustard and balancing the tangy flavors out with mayonnaise. The synchronous blend of ingredients is combined with chopped celery, scallions, and cornichons for the ideal crunch.

20 of 33

Shepherd's Pie

shepherds pie
Con Poulos

Make potatoes the star of your feast with this favorite easy beefy entrée. The potatoes are mashed and spooned over a filling of ground beef and cooked frozen vegetables for a dish that comes together in just 35 minutes.

21 of 33

Potato-Crusted Herb Quiche

potato-crusted herb quiche
Ryan Liebe

Instead of the usual pastry crust, thinly sliced Yukon Gold potatoes are layered into a baking dish and used as the gluten-free base for this spectacular and delicious quiche, which has a custard filling flavored with mixed fresh herbs.

22 of 33

Cheddar, Beef, and Potato Casserole

cheddar beef and potato casserole
Chris Simpson

This mixture of sautéed onions, ground beef, mushrooms, cooked frozen vegetables, and cheddar cheese is delicious on its own, but what really takes it to the next level is a generous helping of hashbrowns, which crisp up gloriously when the dish is baked.

23 of 33

Crispy Potato Roast


The secret to getting your potatoes super crispy in this roast is to slice them until they're about paper thin before layering them into a baking dish. Shallots are studded throughout, and the entire dish is coated in a butter mixture and baked until golden brown.

24 of 33

Big Martha's Mashed Potatoes with Cream Cheese

mashed potatoes with cream cheese
Johnny Miller

Martha's mother shared her recipe for rich and creamy mashed potatoes. It calls for enriching the potatoes with cream cheese, butter, milk, and heavy cream and mixing them until they're smooth and fluffy.

25 of 33

New Potato Salad with Red-Wine Vinaigrette

fresh and herby new potato salad
Ren Fuller

This dairy-free potato salad skips the mayonnaise and relies on olive oil, red wine vinegar, and lemon zest and juice for its bright flavor. The dish is finished off with parsley and oregano for a fresh, herby bite.

26 of 33

Twice-Baked Sour Cream and Chive Potatoes


Prepare this make-ahead side the night before and then assemble and bake before you're ready to serve. The flesh from baked potatoes is turned into a chive-mash then spooned back into the hollowed-out potatoes and baked until the exterior is crispy, and the center is nice and tender.

27 of 33

Potato and Celery Root Rosti


A giant crispy potato and celery root pancake is an easy alternative to making latkes. Potatoes and celery root, which adds a welcome brightness to the dish, are cooked in a skillet and finished off in the oven until golden brown and crispy.

28 of 33

Braised Potatoes

braised potatoes

Maximize the flavor of potatoes by braising them in a skillet alongside onions, shallots, rosemary, and chicken stock until fork tender.

29 of 33

Roasted Red Potatoes

Roasted Red Potatoes
Jonathan Lovekin

One low prep way to get potatoes on the table is to roast them. In this simple two-ingredient recipe, the spud is quartered and mixed with thyme, which adds a pine-like flavor to the side and cooked in the oven until the skins are crispy and the center is tender.

30 of 33

Scalloped Potatoes with Leeks


When morels and potatoes meet cream in this rich and comforting casserole, something incredible happens. The nutty, earthy mushrooms are combined with leeks and thinly sliced spuds before being baked. Sprinkle the finished dish with lemon zest for a pop of acidity.

31 of 33

Potato Pancakes


You don't need a long list of ingredients to make great latkes—this simple recipe is proof of that. Shredded potatoes are mixed with salt and pepper and cooked in oil until crispy and golden brown on both sides—that's it!

32 of 33

Fennel and Potato Bake


Fennel and russet potatoes come together in this creamy casserole for a truly decadent meal. The vegetables are layered with grated Asiago cheese which provides a welcome burst of nutty, velvety richness.

33 of 33

Test Kitchen's Favorite German Potato Salad

Test Kitchen's Favorite German Potato Salad
Ren Fuller

Our take on German potato salad combines diced Yukon gold potatoes with apple-cider vinegar, melted butter, crumbled cooked bacon, caraway seeds, and sliced shallots. It's tangy, salty, and peppery—everything the side dish should be.

Was this page helpful?
Related Articles