Potato Recipes for Easy Dinners and Sides

Potatoes show up on more American dinner tables than almost any other vegetable, and for good reason. A five-pound bag turns into soup, a sheet-pan dinner, crispy fries, or a holiday side without much effort. Whether you need a fast weeknight meal built around chicken thighs and potatoes or a make-ahead casserole for a potluck, the right potato recipe usually comes down to picking the right variety and cooking method.

This roundup pulls together 42 potato recipes, from sheet-pan chicken dinners to loaded soups, cheesy bakes, and classic sides, along with guidance on which potato variety works best for each style of cooking. Grab a bag of russets or Yukon Golds, and let’s get cooking.

1) Sheet-Pan Lemon Herb Chicken and Potatoes

One pan, one oven, and dinner is ready in under an hour. Toss bone-in chicken thighs and quartered baby potatoes with olive oil, lemon juice, garlic, and oregano, then roast at 425°F for 35 to 40 minutes until the chicken skin crisps and the potatoes turn golden.

Yield: 4 servings | Prep: 15 minutes | Cook: 40 minutes

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 2 lemons (juiced, one sliced)
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Method:

1. Preheat oven to 425°F.
2. Toss potatoes with half the oil, salt, and pepper on a sheet pan.
3. Rub chicken with remaining oil, lemon juice, garlic, oregano, salt, and pepper.
4. Nestle chicken among potatoes; top with lemon slices.
5. Roast 35 to 40 minutes until chicken reaches 165°F internally.
6. Garnish with parsley before serving.

For more oven combinations like this, this guide to chicken thighs and potatoes in oven covers timing variations.

2) Garlic Butter Chicken Thighs and Baby Potatoes

Searing chicken thighs in a skillet before finishing in a garlic butter sauce delivers restaurant-style flavor at home. The potatoes cook right alongside, soaking up the buttery pan drippings.

Yield: 4 servings | Prep: 10 minutes | Cook: 30 minutes

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 lb baby potatoes, halved and parboiled 8 minutes
• 4 tbsp butter
• 5 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tbsp fresh thyme
• Salt and pepper to taste

Method:

1. Sear chicken thighs in 2 tbsp butter over medium-high heat, 5 minutes per side. Remove.
2. Add remaining butter and potatoes to the pan; cook 8 minutes until golden.
3. Stir in garlic, paprika, and thyme; cook 1 minute.
4. Return chicken to the pan, coat with sauce, and cook 5 more minutes until chicken hits 165°F.
5. Rest 3 minutes, then serve with pan sauce spooned over top.

This method pairs well with tips in chicken breast and potatoes in oven if you prefer a leaner cut.

3) Creamy Chicken and Potato Casserole

Layering cooked chicken, sliced potatoes, and a cream-based sauce creates a bake that feeds a family with minimal cleanup. It bakes at 375°F for about 45 minutes until bubbly and golden on top.

Yield: 6 servings | Prep: 20 minutes | Cook: 45 minutes

Ingredients:

• 3 cups cooked, shredded chicken
• 2 lbs Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup chicken broth
• 1 cup shredded cheddar
• 3 tbsp flour
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper to taste

Method:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Whisk flour into cream and broth; season with garlic, paprika, salt, and pepper.
3. Layer potatoes, chicken, and sauce in the dish, repeating twice.
4. Top with cheddar.
5. Cover with foil and bake 30 minutes, then uncover and bake 15 more minutes until golden.

For a rice-based alternative, see chicken thighs and rice casserole.

4) Chicken and Potato Soup

A pot of chicken and potato soup comes together in 40 minutes using shredded rotisserie chicken and diced russets. The starchy potatoes naturally thicken the broth as they simmer.

Yield: 6 servings | Prep: 15 minutes | Cook: 30 minutes

Ingredients:

• 2 cups cooked, shredded chicken
• 3 russet potatoes, peeled and diced
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1 cup milk
• 2 tbsp butter
• 1 tsp thyme
• Salt and pepper to taste

Method:

1. Melt butter in a pot; sauté onion, carrots, and celery 5 minutes.
2. Add potatoes, broth, and thyme; simmer 20 minutes until potatoes are tender.
3. Stir in chicken and milk; simmer 5 more minutes.
4. Season with salt and pepper before serving.

If you’re deciding between cuts for broth-based dishes, chicken breast or thighs for soup breaks down the difference.

5) One-Pan Ranch Chicken and Potatoes

Ranch seasoning turns simple roasted chicken and potatoes into a flavor-packed dinner without much prep. Everything roasts together at 400°F for 35 minutes.

Yield: 4 servings | Prep: 10 minutes | Cook: 35 minutes

Ingredients:

• 4 chicken thighs or breasts
• 1.5 lbs baby potatoes, halved
• 1 packet (1 oz) ranch seasoning mix
• 3 tbsp olive oil
• 1 red onion, sliced
• 2 tbsp chopped parsley

Method:

1. Preheat oven to 400°F.
2. Toss potatoes and onion with 2 tbsp oil and half the ranch seasoning.
3. Rub chicken with remaining oil and seasoning.
4. Arrange chicken and vegetables on a sheet pan.
5. Roast 35 minutes until chicken reaches 165°F and potatoes are fork-tender.
6. Garnish with parsley.

For more one-pan ideas, check 20 minute one pan dinners that feel restaurant worthy.

6) Chicken and Potato Bake With Broccoli and Cheese

Combining chicken, potatoes, and broccoli under a layer of melted cheddar makes a complete one-dish meal. Bake at 400°F for 40 minutes until the cheese browns at the edges.

Yield: 6 servings | Prep: 20 minutes | Cook: 40 minutes

Ingredients:

• 2 lbs chicken breast, cubed
• 2 lbs Yukon Gold potatoes, cubed
• 3 cups broccoli florets
• 2 cups shredded cheddar
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Method:

1. Preheat oven to 400°F.
2. Toss chicken and potatoes with oil, garlic powder, salt, and pepper on a sheet pan.
3. Roast 20 minutes, then add broccoli and roast 10 more minutes.
4. Transfer to a baking dish, pour cream over top, and sprinkle cheddar.
5. Bake 10 minutes until cheese melts and bubbles.

Pair this with chicken breast and broccoli recipes for more variations on the combo.

7) Greek Lemon Chicken With Roasted Potatoes

Greek-style lemon chicken gets its signature tang from a marinade of lemon juice, oregano, and olive oil, while the potatoes roast in the same pan basted with the drippings. Bake at 400°F for 45 minutes.

Yield: 4 servings | Prep: 20 minutes (plus 1 hour marinate) | Cook: 45 minutes

Ingredients:

• 4 chicken thighs
• 2 lbs russet potatoes, cut into wedges
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 cup chicken broth
• Salt and pepper to taste

Method:

1. Marinate chicken in oil, lemon juice, garlic, and oregano for 1 hour.
2. Preheat oven to 400°F.
3. Arrange potatoes in a baking dish, pour broth over them, and season.
4. Place marinated chicken on top.
5. Bake 45 minutes, basting once, until chicken is golden and potatoes are tender.

This dish fits naturally alongside other mediterranean recipes for weeknight variety.

8) Chicken Paprikash With Potatoes

Chicken paprikash gets its rich color and flavor from sweet Hungarian paprika simmered into a sour cream sauce, ladled over boiled potatoes. The whole dish takes about an hour start to finish.

Yield: 4 servings | Prep: 15 minutes | Cook: 45 minutes

Ingredients:

• 4 chicken thighs, bone-in
• 4 medium potatoes, peeled and quartered
• 1 onion, diced
• 3 tbsp sweet paprika
• 2 tbsp flour
• 1 cup chicken broth
• 1 cup sour cream
• 2 tbsp oil
• Salt to taste

Method:

1. Sear chicken in oil, then remove.
2. Sauté onion until soft, stir in paprika, then add broth.
3. Return chicken to pan; simmer covered 30 minutes.
4. Boil potatoes separately until tender, about 20 minutes.
5. Whisk flour into sour cream, stir into the pan, and simmer 5 minutes.
6. Serve chicken and sauce over potatoes.

9) Slow-Cooker Chicken and Potato Stew

Letting chicken and potatoes simmer for hours in a slow cooker produces a hearty stew with tender meat that shreds easily. Set it on low for 7 hours and dinner is ready when you walk in the door.

Yield: 6 servings | Prep: 15 minutes | Cook: 7 hours (low)

Ingredients:

• 2 lbs chicken thighs, boneless
• 4 potatoes, cubed
• 3 carrots, sliced
• 1 onion, diced
• 4 cups chicken broth
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste

Method:

1. Add all ingredients to a slow cooker.
2. Cook on low 7 hours or high 4 hours until chicken shreds easily.
3. Remove bay leaf.
4. Shred chicken with two forks and stir back into the stew before serving.

10) Chicken Potato Curry

A warming chicken potato curry simmers chunks of chicken and potato in a spiced tomato and coconut milk base. It’s on the table in under an hour and pairs naturally with rice.

Yield: 4 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

• 1.5 lbs chicken thighs, cubed
• 3 potatoes, cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 tbsp oil
• Cilantro for garnish

Method:

1. Sauté onion, garlic, and ginger in oil 3 minutes.
2. Add curry powder; cook 1 minute.
3. Add chicken; sear 5 minutes.
4. Stir in potatoes, coconut milk, and tomatoes.
5. Simmer 25 minutes until potatoes are tender and chicken is cooked through.
6. Garnish with cilantro.

11) Honey Mustard Chicken With Potatoes and Green Beans

A sweet and tangy honey mustard glaze coats chicken breast while potatoes and green beans roast on the same sheet pan. Everything cooks together at 400°F in about 30 minutes.

Yield: 4 servings | Prep: 10 minutes | Cook: 30 minutes

Ingredients:

• 4 chicken breasts
• 1.5 lbs baby potatoes, halved
• 2 cups green beans, trimmed
• 1/4 cup honey
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Method:

1. Preheat oven to 400°F.
2. Whisk honey, mustard, oil, and garlic.
3. Toss potatoes with half the mixture; arrange on a sheet pan and roast 15 minutes.
4. Add green beans and chicken brushed with remaining sauce.
5. Roast 15 more minutes until chicken reaches 165°F.

More combinations like this appear in chicken breast and potato recipes.

12) Tuscan Chicken With Sun-Dried Tomatoes and Potatoes

Tuscan chicken brings sun-dried tomatoes, spinach, and a garlicky cream sauce together over seared chicken breast, served with roasted potatoes on the side. The whole meal takes about 40 minutes.

Yield: 4 servings | Prep: 15 minutes | Cook: 25 minutes

Ingredients:

• 4 chicken breasts
• 1.5 lbs baby potatoes, roasted separately at 425°F for 25 minutes
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups baby spinach
• 1 cup heavy cream
• 1/2 cup parmesan
• 3 cloves garlic, minced
• 2 tbsp olive oil

Method:

1. Sear chicken in oil 6 minutes per side; remove.
2. Sauté garlic and sun-dried tomatoes 1 minute.
3. Add cream and parmesan; simmer 3 minutes.
4. Stir in spinach until wilted.
5. Return chicken to the sauce, coat, and cook 3 more minutes.
6. Serve with roasted potatoes.

13) Chicken Vesuvio With Peas and Potatoes

This Italian-American classic braises chicken and potato wedges in white wine, garlic, and oregano, finished with a scattering of peas. It bakes at 375°F for about 40 minutes.

Yield: 4 servings | Prep: 15 minutes | Cook: 40 minutes

Ingredients:

• 4 chicken thighs, bone-in
• 3 russet potatoes, cut into wedges
• 1 cup frozen peas
• 1/2 cup white wine
• 1/2 cup chicken broth
• 4 cloves garlic, sliced
• 1 tbsp dried oregano
• 3 tbsp olive oil
• Salt and pepper to taste

Method:

1. Preheat oven to 375°F.
2. Sear chicken skin-side down in oil 5 minutes; remove.
3. Sear potato wedges in the same pan 5 minutes.
4. Add garlic, wine, broth, and oregano; return chicken to the pan.
5. Bake uncovered 30 minutes.
6. Stir in peas and bake 5 more minutes.

14) Chicken, Bacon, and Potato Chowder

Crisped bacon adds smoky depth to this creamy chowder loaded with chicken and diced potatoes. Simmering time runs about 30 minutes once everything is in the pot.

Yield: 6 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

• 2 cups cooked, shredded chicken
• 6 slices bacon, chopped
• 3 potatoes, diced
• 1 onion, diced
• 2 carrots, diced
• 3 tbsp flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup corn kernels

Method:

1. Cook bacon until crisp; remove, leaving drippings.
2. Sauté onion and carrots in drippings 5 minutes.
3. Stir in flour; cook 1 minute.
4. Add broth and potatoes; simmer 20 minutes.
5. Stir in chicken, cream, and corn; simmer 5 more minutes.
6. Top with crisped bacon before serving.

15) Buffalo Chicken Stuffed Potatoes

Baked russet potatoes become a vehicle for spicy shredded buffalo chicken, melted cheese, and a drizzle of blue cheese dressing. Bake the potatoes at 400°F for an hour before stuffing.

Yield: 4 servings | Prep: 15 minutes | Cook: 60 minutes

Ingredients:

• 4 large russet potatoes
• 2 cups cooked, shredded chicken
• 1/2 cup buffalo sauce
• 1 cup shredded cheddar
• 1/4 cup blue cheese dressing
• 2 green onions, sliced
• 2 tbsp olive oil

Method:

1. Preheat oven to 400°F. Rub potatoes with oil and pierce with a fork.
2. Bake 60 minutes until fork-tender.
3. Toss shredded chicken with buffalo sauce.
4. Slice potatoes open, fluff the inside, and fill with chicken mixture.
5. Top with cheddar and return to oven 10 minutes until melted.
6. Drizzle with blue cheese dressing and green onions.

16) Best Ever Loaded Baked Potato Soup

This rich, cheesy soup was inspired by a restaurant version and gets an extra boost from crumbled bacon stirred right in, echoing the reader-favorite recipe behind the Best Ever Potato Soup.

Yield: 6 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

• 4 russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 onion, diced
• 3 tbsp butter
• 3 tbsp flour
• 4 cups chicken broth
• 1 cup milk
• 1 cup shredded cheddar
• 1/2 cup sour cream
• Green onions for garnish

Method:

1. Cook bacon until crisp; set aside.
2. Sauté onion in butter 5 minutes; stir in flour and cook 1 minute.
3. Add broth and potatoes; simmer 20 minutes until tender.
4. Mash some potatoes for thickness; stir in milk and cheddar.
5. Remove from heat; stir in sour cream.
6. Top with bacon and green onions.

17) Creamy Garlic Mashed Potatoes

Yukon Gold potatoes mashed with roasted garlic and butter produce a side dish creamy enough to skip the gravy. Boiling and mashing takes about 30 minutes total.

Yield: 6 servings | Prep: 10 minutes | Cook: 25 minutes

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 6 cloves garlic, minced
• 1/2 cup butter
• 3/4 cup warm milk or cream
• Salt and pepper to taste
• 2 tbsp chopped parsley

Method:

1. Boil potatoes in salted water 20 minutes until fork-tender; drain.
2. Sauté garlic in butter 1 minute until fragrant.
3. Mash potatoes with garlic butter and warm milk until smooth.
4. Season with salt and pepper.
5. Garnish with parsley before serving.

18) Crispy Garlic Parmesan Roasted Potatoes

Roasting cubed potatoes at 425°F with garlic and a coating of parmesan produces a crisp, savory crust. Total roasting time runs about 30 minutes with one flip halfway through.

Yield: 4 servings | Prep: 10 minutes | Cook: 30 minutes

Ingredients:

• 2 lbs russet or Yukon Gold potatoes, cubed
• 1/2 cup grated parmesan
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Preheat oven to 425°F.
2. Toss potatoes with oil, garlic, Italian seasoning, salt, and pepper.
3. Spread in a single layer on a baking sheet.
4. Roast 15 minutes, flip, then roast 15 more minutes.
5. Sprinkle with parmesan during the last 5 minutes of roasting.
6. Garnish with parsley.

19) Cheesy Scalloped Potatoes

Thin potato slices baked in a cream sauce with layers of cheddar make a side dish similar to the fail-proof version described in Super Simple Scalloped Potatoes. It bakes at 375°F for about an hour.

Yield: 8 servings | Prep: 20 minutes | Cook: 60 minutes

Ingredients:

• 4 lbs potatoes, thinly sliced
• 3 cups shredded cheddar
• 2 cups heavy cream
• 1 cup milk
• 3 tbsp butter
• 3 tbsp flour
• 3 cloves garlic, minced
• Salt and pepper to taste

Method:

1. Preheat oven to 375°F.
2. Melt butter, whisk in flour, then cream, milk, and garlic to make a sauce.
3. Layer potatoes and sauce in a baking dish, sprinkling cheddar between layers.
4. Cover with foil; bake 40 minutes.
5. Uncover and bake 20 more minutes until golden and bubbling.

20) Potatoes Au Gratin

Potatoes au gratin layers thin potato slices with cream and a blend of cheeses, similar in style to the Au Gratin Potatoes recipe that pairs well with ham or pork. It bakes at 350°F for about 75 minutes.

Yield: 8 servings | Prep: 20 minutes | Cook: 75 minutes

Ingredients:

• 4 lbs russet potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup gruyere, shredded
• 1 cup parmesan, grated
• 3 cloves garlic, minced
• 2 tbsp butter
• Nutmeg, salt, and pepper to taste

Method:

1. Preheat oven to 350°F; butter a baking dish.
2. Heat cream with garlic and nutmeg until warm.
3. Layer potatoes in the dish, pouring cream mixture and cheese between layers.
4. Cover with foil; bake 45 minutes.
5. Uncover and bake 30 more minutes until golden and potatoes are tender.

21) Twice-Baked Potatoes

Baking russets, scooping the flesh, mixing it with butter and cheese, then baking again gives twice-baked potatoes their signature fluffy-yet-crisp texture. Total oven time runs about 75 minutes across both bakes.

Yield: 8 halves | Prep: 20 minutes | Cook: 75 minutes

Ingredients:

• 4 large russet potatoes
• 1/2 cup sour cream
• 4 tbsp butter
• 1 cup shredded cheddar
• 4 slices bacon, cooked and crumbled
• 2 green onions, sliced
• Salt and pepper to taste

Method:

1. Bake potatoes at 400°F for 60 minutes until tender; cool slightly.
2. Halve lengthwise and scoop out flesh, leaving a thin shell.
3. Mash flesh with sour cream, butter, salt, and pepper.
4. Refill shells; top with cheddar.
5. Bake 15 minutes until cheese melts.
6. Top with bacon and green onions.

22) Air-Fryer Smashed Potatoes

Boiling baby potatoes, smashing them flat, then air frying at 400°F produces crisp edges in about 15 minutes of air-fryer time. It’s a faster alternative to oven roasting for small batches.

Yield: 4 servings | Prep: 10 minutes | Cook: 30 minutes

Ingredients:

• 1.5 lbs baby potatoes
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Method:

1. Boil potatoes 15 minutes until fork-tender; drain and cool slightly.
2. Smash each potato flat with a glass or fork.
3. Toss with oil, garlic, rosemary, salt, and pepper.
4. Air fry at 400°F for 15 minutes, flipping halfway, until crisp and golden.

23) Classic Potato Salad

A cookout staple, classic potato salad combines boiled potatoes with mayonnaise, mustard, celery, and hard-boiled eggs, similar to the crowd-pleasing style behind Potato Salad with Bacon. Chill it at least 2 hours before serving.

Yield: 8 servings | Prep: 20 minutes | Cook: 20 minutes (plus chilling)

Ingredients:

• 3 lbs red or Yukon Gold potatoes, cubed
• 4 hard-boiled eggs, chopped
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 2 celery stalks, diced
• 1/4 cup red onion, diced
• 2 tbsp sweet pickle relish
• Salt and pepper to taste

Method:

1. Boil potatoes in salted water 15 to 20 minutes until tender; drain and cool.
2. Whisk mayonnaise, mustard, and relish together.
3. Fold in potatoes, eggs, celery, and onion.
4. Season with salt and pepper.
5. Chill at least 2 hours before serving.

24) Three-Pickle Potato Salad

Three types of pickles, dill spears, sweet relish, and pickle brine, give this potato salad a sharper tang than the classic version. It chills for the same 2 hours before serving.

Yield: 8 servings | Prep: 20 minutes | Cook: 20 minutes (plus chilling)

Ingredients:

• 3 lbs Yukon Gold potatoes, cubed
• 1 cup mayonnaise
• 2 tbsp dill pickle brine
• 1/2 cup dill pickles, diced
• 1/4 cup sweet pickle relish
• 2 tbsp pickled jalapeños, diced
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Method:

1. Boil potatoes 15 to 20 minutes until tender; drain and cool.
2. Whisk mayonnaise and pickle brine together.
3. Fold in potatoes and all three pickle varieties.
4. Stir in fresh dill; season with salt and pepper.
5. Chill 2 hours before serving.

25) Funeral Potatoes

This Utah church-potluck classic layers hash browns, sour cream, and cheese under a crunchy cornflake topping. It bakes at 350°F for 45 minutes until golden and bubbling.

Yield: 10 servings | Prep: 15 minutes | Cook: 45 minutes

Ingredients:

• 2 lbs frozen shredded hash browns, thawed
• 2 cups shredded cheddar
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1/2 cup butter, melted (divided)
• 1/2 onion, diced
• 2 cups cornflakes, crushed

Method:

1. Preheat oven to 350°F.
2. Mix hash browns, cheddar, soup, sour cream, half the butter, and onion.
3. Spread into a greased 9×13-inch dish.
4. Toss cornflakes with remaining butter; sprinkle over top.
5. Bake 45 minutes until golden.

26) Crispy Potato Galette

Thin potato slices arranged in overlapping layers and pan-fried, then finished in the oven, create a crisp, shareable potato “cake.” It cooks at 400°F for 25 minutes after an initial stovetop sear.

Yield: 6 servings | Prep: 20 minutes | Cook: 35 minutes

Ingredients:

• 2 lbs russet potatoes, thinly sliced
• 4 tbsp butter, melted
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme
• Salt and pepper to taste

Method:

1. Preheat oven to 400°F.
2. Toss potato slices with melted butter, garlic, thyme, salt, and pepper.
3. Arrange in overlapping circles in an oven-safe skillet with the olive oil.
4. Cook on stovetop over medium heat 10 minutes until the bottom browns.
5. Transfer to oven; bake 25 minutes until crisp and tender.
6. Invert onto a plate to serve.

27) Hasselback Potatoes

Thin, accordion-style cuts across each potato let butter and seasoning seep into every layer while roasting. Bake at 425°F for about 50 minutes until the edges fan out and crisp.

Yield: 4 servings | Prep: 15 minutes | Cook: 50 minutes

Ingredients:

• 4 medium russet or Yukon Gold potatoes
• 4 tbsp butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1/2 cup shredded parmesan
• Salt and pepper to taste

Method:

1. Preheat oven to 425°F.
2. Slice each potato crosswise in thin intervals, stopping before cutting all the way through.
3. Brush with garlic butter, working it between the slices.
4. Season with salt and pepper.
5. Bake 40 minutes, brush again with butter, and sprinkle parmesan.
6. Bake 10 more minutes until crisp and golden.

28) Patatas Bravas

This Spanish tapas dish fries cubed potatoes until crisp, then tops them with a smoky tomato sauce and garlic aioli. Frying takes about 10 minutes per batch at 350°F oil temperature.

Yield: 4 servings | Prep: 15 minutes | Cook: 25 minutes

Ingredients:

• 2 lbs russet potatoes, cubed
• Vegetable oil for frying
• 1 cup crushed tomatoes
• 1 tsp smoked paprika
• 1/4 tsp cayenne
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• Salt to taste

Method:

1. Heat oil to 350°F; fry potatoes in batches 8 to 10 minutes until golden and crisp.
2. Simmer crushed tomatoes with paprika and cayenne 10 minutes for the bravas sauce.
3. Whisk mayonnaise with garlic for the aioli.
4. Plate potatoes; drizzle with both sauces.

29) Potato Skins With Bacon and Cheddar

Scooped-out potato shells brushed with oil and baked until crisp make the base for this appetizer, topped with cheddar and bacon. A second bake of about 10 minutes melts the cheese.

Yield: 8 skins | Prep: 15 minutes | Cook: 75 minutes

Ingredients:

• 4 large russet potatoes
• 3 tbsp olive oil
• 1.5 cups shredded cheddar
• 6 slices bacon, cooked and crumbled
• 1/4 cup sour cream
• 2 tbsp chopped chives

Method:

1. Bake potatoes at 400°F for 60 minutes; cool slightly.
2. Halve and scoop out most of the flesh, leaving a 1/4-inch shell.
3. Brush shells with oil inside and out; bake 10 minutes until crisp.
4. Fill with cheddar and bacon; bake 8 more minutes until melted.
5. Top with sour cream and chives.

30) Air-Fryer Potato Chips

Thin potato slices air fried until crisp make a lighter homemade chip, delivering around 148 calories per cup compared to many store-bought versions. Air frying takes about 12 minutes per batch at 350°F.

Yield: 4 servings | Prep: 15 minutes (plus soaking) | Cook: 20 minutes

Ingredients:

• 2 large russet potatoes, sliced paper-thin
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp paprika (optional)

Method:

1. Soak potato slices in cold water 30 minutes; pat completely dry.
2. Toss with oil, salt, and paprika if using.
3. Arrange in a single layer in the air-fryer basket.
4. Air fry at 350°F for 10 to 12 minutes, shaking halfway, until crisp and golden.

31) Homemade Tater Tots

Grating and lightly boiling potatoes before shaping and frying them produces tater tots crispier than the frozen version. Frying at 350°F for about 4 minutes per batch gets them golden.

Yield: 6 servings | Prep: 30 minutes | Cook: 20 minutes

Ingredients:

• 2 lbs russet potatoes, peeled
• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp garlic powder
• Vegetable oil for frying

Method:

1. Boil whole potatoes 10 minutes; cool and coarsely grate.
2. Mix grated potato with cornstarch, salt, and garlic powder.
3. Shape into small cylinders.
4. Heat oil to 350°F; fry in batches 4 minutes until golden and crisp.
5. Drain on paper towels before serving.

32) Potato Leek Soup

Leeks simmered with potatoes and cream make a silky soup that can be served warm or chilled. It comes together in about 40 minutes on the stovetop.

Yield: 6 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

• 4 leeks, white and light green parts, sliced
• 4 russet potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 3 tbsp butter
• Salt and pepper to taste

Method:

1. Melt butter; sauté leeks 8 minutes until soft.
2. Add potatoes and broth; simmer 25 minutes until tender.
3. Blend until smooth using an immersion blender.
4. Stir in cream; season with salt and pepper.

33) Potato and Sausage Soup

Sliced smoked sausage adds heartiness to this creamy potato soup, similar in spirit to the cream cheese and bacon version behind Potato Chowder. Simmering takes about 30 minutes.

Yield: 6 servings | Prep: 15 minutes | Cook: 30 minutes

Ingredients:

• 1 lb smoked sausage, sliced
• 4 russet potatoes, diced
• 1 onion, diced
• 2 cups kale, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp red pepper flakes

Method:

1. Brown sausage in a pot 5 minutes; remove.
2. Sauté onion in drippings 5 minutes.
3. Add potatoes, broth, and red pepper flakes; simmer 20 minutes.
4. Stir in sausage, kale, and cream