Potato side dishes are some of the most versatile in the home kitchen. They're inexpensive; they can act as both a side and a starch, which gives you an incredible degree of flexibility; and they can be made in an infinitude of ways, so it's worth taking a look at 20 ways the humble spud can be taken to new heights.
Cheesy Hashbrown Casserole
Hash browns are hardly fine dining, but sometimes they really do scratch that nostalgic itch. If you're feeling it and you want something other than the classic frozen hash browns roasted in the oven, a cheesy hash brown casserole is an old-school favorite that will bring out your inner '60s housewife.
Ingredients
Method
- Heat oven to 375°F. Squeeze thawed potatoes in a clean towel until no longer dripping; separate compacted shreds.
- Heat 1 tablespoon oil in a 12-inch oven-safe skillet over medium-high. Spread half potatoes loosely; brown underside 6 to 7 minutes. Turn in sections; cook 3 minutes. Transfer to large bowl; repeat with remaining oil and potatoes.
- Reduce to medium; melt butter in same skillet. Cook onion 5 minutes until soft; remove from heat.
- Whisk sour cream, milk, salt, pepper, and 6 ounces cheddar. Fold with cooked onion into potatoes. Return to skillet; spread evenly without packing.
- Top with remaining cheddar; bake 20 to 25 minutes until center bubbles and patches turn golden. Rest 10 minutes before scooping.
Cracker Barrel-Style Hashbrown Casserole
This Cracker Barrel hashbrown casserole is a savory, flavorful side dish that will satisfy your need for some delicious comfort food. With just a few simple ingredients and steps, you'll bring the taste of Cracker Barrel into your kitchen.
Angela Latimer, Bake It With Love
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Get the full Cracker Barrel-Style Hashbrown Casserole recipe at Bake It With Love.
Funeral Potatoes
Introducing funeral potatoes, the Utah Mormon community's best-known contribution to the global culinary landscape. A homemade celery cream sauce works so much better than the classic canned cream of celery soup, but the cornflake topping is non-negotiable.
Ingredients
Method
- Heat oven to 350°F; grease a 9-by-13-inch dish with 1 teaspoon butter. Cover potatoes with cold water by 1 inch; add cooking salt. Simmer 6 to 8 minutes until just tender. Drain; steam-dry 3 minutes.
- Melt 2 tablespoons butter over medium; cook celery and onion 6 minutes until soft. Stir flour 1 minute. Gradually whisk in milk and broth; simmer 3 minutes until lightly thickened.
- Remove from heat; add sour cream, cheddar, sauce salt, and pepper. Fold into drained potatoes; spread evenly in dish.
- Melt remaining butter; toss with cornflakes to coat evenly. Scatter loosely over potatoes.
- Bake 30 to 35 minutes until center bubbles and cornflakes are golden. Cover loosely if flakes darken early. Rest 10 minutes before scooping.
Scalloped Potatoes
At their best, scalloped potatoes are one of the world's great side dishes. In this recipe, a bit of leek adds just enough greenness and just enough bite to add some balance to the rich layers of potato and creamy sauce.
Ingredients
Method
- Heat oven to 375°F; grease a shallow 2-quart dish with 1 teaspoon butter. Drain washed leeks well.
- Melt remaining butter in a wide, heavy saucepan over medium. Cook leek 7 minutes until soft, not browned. Add cream, milk, salt, pepper, and nutmeg; barely simmer.
- Add freshly sliced potatoes without rinsing starch off. Gently simmer 8 to 10 minutes, carefully lifting and turning, until sauce thickens slightly and potato edges soften.
- Spread potatoes and cream in even layers in dish. Cover with foil; bake 20 minutes.
- Uncover; bake 15 to 20 minutes until golden and knife slides through center easily. Rest 10 minutes.
Potatoes au Gratin
Anything, potato or vegetable, as a gratin is bound to get my attention. This recipe uses muffin tins, ensuring maximum surface area and therefore a maximum of crispy, cheesy edge pieces.
Ingredients
Method
- Heat oven to 400°F. Generously butter all 12 wells of a standard metal muffin pan with measured butter.
- Slice potatoes 1/16 inch thick using a guarded mandoline or sharp knife. Mix cream, garlic, salt, and pepper; turn slices through to coat.
- Stack potatoes halfway up wells; divide half cheddar over them. Add remaining potatoes. Divide leftover cream among wells; top with remaining cheddar.
- Cover tightly with foil; bake 25 minutes. Uncover; bake 15 to 20 minutes until edges brown and knife slides easily through each stack.
- Rest 10 minutes; loosen with a thin spatula and carefully lift out. Serve 2 stacks per person.
Twice-Baked Potatoes
When I was young, most people bought twice-baked potatoes pre-made at the butcher counter, but they're actually pretty easy to make at home. The addition of broccoli here provides both flavor and textural contrast to the creamy mash.
Ingredients
Method
- Heat oven to 425°F. Pierce potatoes several times; rub with oil and 1/2 teaspoon salt. Bake directly on rack 55 to 65 minutes until easily pierced. Cool 10 minutes; reduce oven to 375°F.
- Steam broccoli over simmering water 4 to 5 minutes until tender; drain well and finely chop. Halve potatoes lengthwise; scoop flesh into a bowl, leaving 1/4-inch walls.
- Mash warm flesh with butter, warm milk, sour cream, remaining salt, and pepper. Fold in broccoli and 4 ounces Gouda without beating smooth.
- Set 8 shells on a rimmed sheet; divide filling evenly, gently mounding. Top with remaining Gouda.
- Bake 18 to 22 minutes until hot throughout and ridges lightly brown. Rest 3 minutes; serve one half per person.
Loaded Mashed Potatoes
As a kid, I used to love mixing up my baked potato with as much sour cream, shredded cheese, and chives as it could take. The loaded mashed potato takes this concept to the limit, adding bacon for extra richness, and it could even be a meal unto itself.
Ingredients
Method
- Heat oven to 425°F. Pierce potatoes several times; rub with 1 teaspoon oil. Bake directly on rack 60 to 70 minutes until completely tender. Cool 5 minutes.
- Meanwhile, cook bacon over medium 8 to 10 minutes until crisp; drain and crumble.
- Split hot potatoes; scoop flesh into a warm bowl. Cut skins from 2 halves into short strips; toss with remaining oil. Bake on a rimmed sheet 8 to 10 minutes until crisp; reserve other skins for another use.
- Mash warm flesh with butter; gradually fold in warm milk, sour cream, cheddar, salt, pepper, and half bacon until spoonable and cheese softens. Do not use a mixer or food processor.
- Transfer to a warm serving bowl; add remaining bacon, measured scallions, and crisp skins just before serving.
Garlic Mashed Potatoes
Garlic is a natural addition to mashed potatoes, with its pungent aroma expressed beautifully by the subtler flavors of the potato. Cultured buttermilk does a lot of heavy lifting here, adding a tang.
Ingredients
Method
- Heat oven to 400°F. Cut 1/4 inch off garlic top; drizzle with oil and loosely wrap in foil. Roast 40 to 45 minutes until soft and golden. Cool 5 minutes; squeeze cloves into a bowl.
- Meanwhile, steam potatoes over 1 inch simmering water, covered, 20 to 25 minutes until largest piece breaks easily with a fork. Check pan does not boil dry.
- Gently warm buttermilk over low, keeping below a simmer. Transfer hot potatoes to a dry bowl.
- Hand-mash potatoes with garlic and butter until no large chunks remain. Gradually fold in warm buttermilk, salt, and white pepper until fluffy and spoonable.
- Transfer to a warm bowl; smooth with a spoon without beating. Serve immediately.
Roasted Red Potatoes
Roasted red potatoes are a best-of-both-worlds kind of dish. You get the softness and the creamy interior that comes with boiling, the crispy brown edges of roasting, and the herbs and spices can easily be modified to taste.
Ingredients
Method
- Heat oven to 425°F with a bare rimmed sheet on middle rack. Cover potatoes with cold water by 1 inch; add cooking salt. Simmer 7 to 8 minutes after bubbling starts until outsides soften but centers slightly resist.
- Drain well; steam-dry 3 minutes. Gently toss with oil, seasoning salt, oregano, garlic powder, and pepper.
- Carefully space potatoes cut-side down on hot pan. Roast undisturbed 25 minutes.
- Turn; roast 5 to 10 minutes more until fully tender and deeply golden underneath.
- Lightly toss in a bowl with lemon zest and juice; serve immediately while crisp.
Potato Wedges
Potato wedges are a great way to use an air fryer to its maximum potential. Yes, you can make them on the stovetop, but it can also be messy and finicky. Paprika and garlic are the classic spices here, but you have a lot of freedom to modify the specs.
Ingredients
Method
- Cut each potato lengthwise into 8 equal wedges. Soak in cold water 20 minutes; drain and thoroughly towel-dry every surface.
- Heat air fryer to 400°F and holding oven to 200°F. Toss wedges with oil, salt, paprika, garlic powder, and pepper.
- Place half in one layer with gaps in a 5-quart or larger basket. Cook 10 minutes.
- Turn; cook 10 to 14 minutes more until edges brown and thickest parts easily pierce. Transfer to a rack over a sheet in warm oven.
- Repeat with remaining wedges, adjusting final minutes for thickness. Serve both batches promptly, about 4 wedges per person.
German Potato Salad
Warm salads are such an underrated class of dishes, and German potato salad is a long-time favorite. The smoky, fatty bacon and the tart mustard vinaigrette work great in tandem and are even better with a tall glass of good German beer.
Ingredients
Method
- Cover whole potatoes with cold water by 1 inch; add cooking salt. Gently simmer 15 to 20 minutes until easily pierced. Drain; cool 5 minutes.
- Meanwhile, cook bacon in a large skillet over medium 8 to 10 minutes until crisp. Transfer to plate; retain 2 tablespoons fat and discard excess.
- Slice warm potatoes into 1/4-inch rounds, halving large ones. Add with bacon; gently fold over low 2 minutes to coat.
- Remove from heat; rest 5 minutes to absorb dressing. Serve warm.
Classic Potato Salad
Who doesn't love potato salad at a picnic? Personally, I go for a fairly low-mayonnaise version because I really want to taste the potato, but that really is up to taste. What is crucial, however, is the rest time, one hour is a bare minimum.
Ingredients
Method
- Cover eggs with cold water by 1 inch in a small saucepan; boil. Cover, remove from heat, and rest 12 minutes. Chill in ice water 5 minutes; peel and chop.
- Meanwhile, cover potatoes with cold water by 1 inch in another saucepan; add cooking salt. Gently simmer 8 to 10 minutes until tender but corners intact.
- Drain; spread in a shallow bowl and sprinkle with vinegar. Turn gently; cool 15 to 20 minutes until no longer warm.
- Mix mayonnaise, mustard, relish, dressing salt, and pepper in a large bowl. Gently fold in cold potatoes, eggs, celery, and onion without crushing.
- Cover; refrigerate at least 1 hour. Serve cold, keep chilled until serving, and promptly refrigerate leftovers.
Crockpot Cheesy Potatoes
The Crock-Pot is a great way to experiment with low-and-slow cooking, and not just for meat. Potatoes do great too, and by whisking the cheese in at the very end, you avoid the risk of the sauce breaking.
Ingredients
Method
- Put potatoes, onion, broth, butter, salt, pepper, and dry mustard in a 4-quart slow cooker. Gently toss seasonings through; level potatoes.
- Cover; cook on LOW about 6 hours until largest cubes easily pierce. Keep lid closed; confirm tenderness before adding milk.
- Whisk evaporated milk and cornstarch completely smooth. Gently stir into hot potatoes. Cover; cook on HIGH 25 to 30 minutes until edges bubble and liquid thickens.
- Turn off cooker; fold in cheddar in 3 additions until melted, keeping cubes intact. Rest uncovered 10 minutes.
- Serve hot. Gently reheat refrigerated leftovers to 165°F at center, adding 2 tablespoons milk per 2 cups potatoes as needed.
Potato Pancakes
For a long time, I had a fear of potato pancakes, one too many poorly rendered latkes at a bar mitzvah, I suppose. I have since seen the light, and these are killer both as a light breakfast and as a dinnertime side.
Ingredients
Method
- Heat oven to 200°F; set rack over rimmed sheet. Coarsely grate potatoes and onion; squeeze firmly in a clean towel until little liquid remains.
- Mix shreds with eggs, flour, salt, and pepper just to coat evenly. Plan 16 equal portions; cook promptly.
- Heat 2 tablespoons oil in a large heavy skillet over medium-high until shimmering. Add 4 spaced portions; flatten each to about 3 inches wide and 1/4 inch thick.
- Cook 3 to 4 minutes per side until deeply golden and centers tender with no wet egg. Transfer to rack in warm oven.
- Repeat in 3 more batches with 2 tablespoons fresh oil each, adjusting heat to prevent scorching. Serve promptly, 2 per person.
Duchess Potatoes
Old cookbooks are full of recipes with Duchess potatoes, but they're not as commonly seen anymore. By blending mash with egg yolks, you get a creamy, rich product you can pipe out into cute little dollops before baking, and the star tip on a piping bag ensures plenty of craggy, deliciously browned ridges.
Ingredients
Method
- Heat oven to 425°F; line 2 rimmed sheets with parchment. Cover potatoes with cold water by 1 inch; add cooking salt. Simmer 15 to 20 minutes after bubbling starts until very tender.
- Drain thoroughly; dry in warm pan over low 2 minutes, gently shaking. Rice into a bowl; steam-dry 5 minutes.
- Fold in 3 tablespoons melted butter, then yolks, seasoning salt, white pepper, and nutmeg until smooth enough to pipe. Do not whip or add milk.
- Transfer warm mixture to a sturdy bag with large star tip. Pipe 24 equal mounds about 2 1/2 inches wide, spaced apart. Lightly brush tops with remaining butter.
- Bake 20 to 25 minutes, rotating sheets halfway, until ridges golden and centers reach 160°F. Rest 3 minutes; serve 3 per person.
Parmesan Smashed Potatoes
Want a more rustic texture than the classic mash? Smashed potatoes are as easy as can be: quickly boiled, smashed up, and baked. Grated Parmesan is baked under the potatoes, ensuring cheesy flavor without the risk of burning.
Ingredients
Method
- Heat oven to 425°F. Cover potatoes with cold water by 1 inch; add cooking salt. Simmer 15 to 20 minutes until fully tender. Drain; steam-dry 5 minutes.
- Brush large metal rimmed sheet with 1 tablespoon oil. Make 18 flat Parmesan piles, spaced to keep potatoes separate.
- Gently flatten warm potatoes on a plate with a glass to about 1/2 inch thick. Place one over each pile, keeping skins attached where possible.
- Brush tops with remaining oil; add garlic powder, seasoning salt, and pepper. Roast 25 to 30 minutes until tops golden and cheese underneath deeply browned.
- Rest on pan 5 minutes; carefully lift cheese crusts with a thin metal spatula. Serve about 3 potatoes per person.
Potatoes O’Brien
Bell peppers might be my favorite vegetable, and they play so well with potatoes. Potatoes O'Brien is an old-fashioned side dish dating to the early 20th Century, with potatoes cooked separately from onions at first and then finished all at once, allowing for more precise flavors.
Ingredients
Method
- Cover potatoes with cold water by 1 inch; add cooking salt. Gently simmer 4 to 5 minutes until outsides soften but centers remain slightly firm. Drain; steam-dry 3 minutes.
- Heat 1 tablespoon oil in a large 12-inch skillet over medium-high. Cook peppers and onion with half seasoning salt 7 to 8 minutes until edges soften; transfer to a bowl.
- Add remaining oil and butter. Spread potatoes fairly evenly; cook undisturbed 5 minutes until undersides brown.
- Turn in sections; cook 8 to 10 minutes more, occasionally turning, until browned on several sides and tender throughout. Lower heat if browning before centers soften.
- Return peppers and onion with remaining salt and pepper; toss 2 to 3 minutes until hot. Serve immediately.
Cheesy Ranch Potatoes
If you're a Ranch dressing hater, I'm right there with you, but the herb and spice blend is actually hard to beat. And the foil-packet technique ("en papillote" if you want to be fancy) both gently coaxes out aromas from the dried herbs and makes for a very fun dining experience; opening the foil packets at the table is like opening a present.
Ingredients
Method
- Heat covered grill to medium, about 400°F, leaving a cooler area. Cut 4 large double-layer heavy-duty foil sheets.
- Evenly toss potatoes with butter, buttermilk powder, chives, dill, garlic powder, onion powder, salt, and pepper. Divide on foil in shallow overlapping layers.
- Add 1 tablespoon water per packet. Seal edges tightly with steam headroom. Grill covered 25 to 30 minutes, turning packets once halfway.
- Move to cooler side; carefully open one away from face and test with a fork. Reseal and cook longer if firm.
- Open all; divide cheddar over potatoes. Close grill lid 3 to 5 minutes until melted. Rest 3 minutes; serve one packet per person.
Savory Sweet Potato Casserole
Yes, sweet potatoes are not potatoes, and they're a bit less versatile, but they're such a good autumn vegetable, and they mash without any risk of a gluey texture. This recipe uses feta to pierce through the sugary-sweet mash.
Ingredients
Method
- Heat oven to 400°F. Pierce sweet potatoes; roast on a rimmed sheet 55 to 65 minutes until fully tender. Cool 10 minutes; remove skins and mash in a large bowl. Reduce oven to 375°F.
- Melt 2 tablespoons butter over medium. Cook garlic 30 seconds; add squeezed spinach and stir 3 minutes until moisture evaporates. Fold into mash; cool until warm, not steaming.
- Grease a 2-quart dish with teaspoon butter. Fold yogurt, egg, feta, salt, and pepper into mash just until combined; spread in dish.
- Toss panko and pumpkin seeds with oil; scatter thinly over filling. Bake 25 to 30 minutes until top golden and center reaches 165°F.
- Rest 10 minutes to settle filling. Serve with a broad spoon, keeping topping on each portion.
Potato Gratin With Gruyere
Go to any bistro in Paris, and you'll see the wait staff ladling fragrant, beautifully mottled-brown gratin onto diners' plates, and Gruyère is absolutely the classic cheese of choice. It's just as easy as any other gratin, and the Gruyere really does add a bit of Parisian flair.
Ingredients
Method
- Heat oven to 375°F; butter a 9-inch square 2-quart dish. Mix cream, milk, 4 ounces Gruyere, Dijon, garlic, salt, pepper, and nutmeg in a large bowl.
- Slice potatoes evenly 1/8 inch thick; do not rinse. Turn through cream to coat both sides.
- Stand small stacks upright on edges in snug rows with curved tops exposed. Pour all remaining cream evenly over and between rows.
- Cover tightly with foil; bake 50 minutes. Uncover; add remaining Gruyere. Bake 25 to 30 minutes more until exposed edges golden and knife slides easily through several center spots.
- Rest 15 minutes to settle cream; lift portions with a broad spoon or spatula.
Thawing frozen hashbrowns before a casserole
The water content in potatoes can make any frozen potato product a bit tricky to defrost, but advance planning helps. The night before, just pop them out of the freezer and into the fridge, and they'll be perfectly ready for tomorrow's dinner.
Make-ahead potato sides that reheat well
One of my favorite things about potato dishes is what good leftovers they make, and indeed, many of the recipes here are way better on day two than day one. Anything fried, though, needs a quick refresh, and a little high heat on the stovetop should do the trick.
