Potatoes get a bad rap for being high in carbs, but in fact, if you’re on a regular diet they can play a big role in healthy eating.
High in potassium, vitamin C, and vitamin B6, potatoes can actually heart-healthy, especially since they don’t affect your cholesterol.
The spuds also contain fiber (more if you leave the skin on), which is good for your heart and your digestion.
We’ve gathered 50 unique recipes from galettes to croquettes, soups to bread, and beyond that will help you make the most of your potatoes.
These little pop-in-your-mouth potato bites can be made with leftover mashed potatoes if you want. Just mix them with some cheese and chives (or whatever else you like), roll them into balls, and pop them into a deep fryer, dutch oven, or high-edged pan full of oil.
But especially after the holidays, you might find yourself with leftovers and mashed potatoes can be surprisingly versatile.
In this case, you can put together a family-pleasing casserole for the perfect side dish or main dish of comfort food on a cold night – it just depends what you add.
We like this recipe from Natasha’s Kitchen.
If you can’t find the time to grate potatoes yourself, head to the store and buy a bag of hashbrowns. Super simple and delicious.
Here are some pointers from Damn Delicious.
Wrap your potatoes and veggies in foil, and bake it ’til you make it!
Heres’s a recipe from Creme de la Crumb.
All you need to do is poke a few holes, submerge your potato entirely in table salt and bake it at 400 degrees for about 40 minutes.
The salt will help conduct the heat while crisping up the skin.
You can also cover your potato in egg whites or oil and crust it with salt if you don’t want to waste all your precious flavoring. Heres’s a recipe that shows you how.
The Suburban Soapbox will show you how to fry some delicious 3-ingredient salt and vinegar chips on your oven top, but there are recipes that let you bake them for fewer calories.
Wouldn’t they make a great side dish for steak night or a holiday dinner party?
Try these Italian-seasoned potatoes from The Food Charlatan for your next family get-together.
You can even make them the day before so you don’t have to manage too many dishes at the same time when you have guests.
Try the recipe at Well Plated by Erin for the delicious details.
To make a Hasselback baked potato, you just need to slice your spud thinly multiple times, leaving an inch at the bottom. They’ll spread out a bit as they cook.
We like this recipe that calls for roasting them on a baking sheet with olive oil, fresh rosemary sprigs, and smashed garlic.
The temperature and time will depend on the size of your potato.
Doesn’t this creamy potato soup look like the perfect fall treat?
The recipe at Dear Crissy is a decadent cheese-based soup with cut up potatoes.
If you’re looking for a soup made of pureed potatoes, try #43 on our list!
We like this recipe because while it satisfies our love of bacon it also cuts back a bit on the mayo and uses yogurt for a tangy kick.
Make your nachos a meal but using french fries instead.
Lil’ Luna‘s got you covered with the perfect recipe for a great pork side dish.
Go retro at your next dinner party by using them as an hors d’oeuvre or let your little ones snatch up their veggies like cookies.
Simply add some egg yolks while mashing your potato to get this nice creamy texture. You’ll bake at about 425 for about 15 minutes and end up with the perfect puffs. Here’s a recipe for all the details.
Get the recipe at Natasha’s Kitchen.
These tiny spuds just need some olive oil, salt, and pepper. Throw them in a bowl to toss (cutting them up if you must – sometimes the store only has larger ones), lay them on a baking sheet, and bake at 450F for 40 minutes or until they’re fork-ready.
Toss in some herbs during cooking to let the aromatics take over, or toss some dill and sour cream on later for the perfect topping.
The classic stuff is great, but sometimes you need to keep the calories down, in which case this is the perfect recipe.
Transform mashed potatoes into an elegant side by adding some tangy ricotta cheese.
It’s super easy to just add cheese, but if you need a helping hand, click here for a recipe.
You can make the brine with apple cider vinegar, salt, and peppercorns, then boil and let it cool before pouring it over your potatoes. Or use this recipe if you like a less puckery, more herby version.
These are overnight pickles, so you just need to let them sit for about 24 hours before you’re ready to enjoy.
Did someone say “bath of olive oil and herbed butter”? We’re in.
While we think about the answer, you get to work on making these cheddar cheese puffs (puffins?) from The Cooking Jar.
With added eggs to keep it all together, they make the perfect breakfast!
Come home to a crockpot full of baked potatoes by spending just 10 minutes in the morning. Julia’s Eats and Treats has a super-simple set of guidelines if you want to double-check your method.
Smashed potatoes are in as the new side dish extraordinaire – and frankly, they tend to be healthier since you aren’t mixing in all that dairy.
All you need to do is boil a potato and then smash it gently (or execute a stress-relieving but not potato-splattering smash), and then fry them up or bake them. It just depends on how much oil you want to use and how crispy you want to get them.
Our favorite recipe involves tossing them in garlic, butter, and thyme before sticking them in the oven for maximum crisp and aroma.
The two-step process does require boiling first, but it’s totally worth the end result.
Try this recipe for a delicious mix of summery char marks plus a bacon vinaigrette that’s to die for.
Try this one out with kids who love ham and cheese and basically nothing else and you’re sure to broaden their horizons just a bit.
Our mouths are watering over this recipe from Six Sister Stuff which keeps it pretty traditional.
Next time you have leftovers, change up the scene a bit to incorporate these into your next-day repertoire. (They also make great hangover food.)
You can find the recipe at Home Made Interest.
Simply cut the potato in thin slices using a mandoline, arrange in the bottom of a baking dish, then add some salt, pepper, cream, and butter until moist enough to mix.
Bake at 400 for about 60 minutes. Delicious!
You don’t even need a recipe unless you want to add something fancier.
Sure, it’s a two-step process, but look what you get in return!
Try the delicious recipe here.
If you’re in the mood for one of Rome’s most famous dishes with a starchy twist, check out this recipe from the blog “bourbon & brown sugar.”
Layers of thinly sliced potatoes just need a few extra ingredients before being cooked and flipped out to become the perfect dinner or side dish.
Here’s a good recipe for this unique treat.
This potato galette is made up of buttered, sliced potatoes, a bit of roasted garlic, rosemary, and shredded asiago cheese.
Here’s a great version of the recipe with no crust.
Start by adding some oil or cooking spray to your pot. Then, just add garlic to taste along with your peeled (if you wish) potatoes. Cut them up only if they’re very large and throw in a splash of milk to keep things moist. Grind some salt and pepper and go on with your day for at least 4 hours.
By the time you return, you can mash your creamy potatoes right in the cooker, folding in any extra milk and butter you need to get your desired taste and texture.
Here’s a traditional recipe that will guarantee your best texture.
But do some research and you can find simpler recipes if you’re short on time.
These smoked spuds are cooked in a smoker in bacon fat, but you can use oil for a lighter touch.
Click here for the specifics of this recipe, which requires a smoking time of roughly 1.5 hours.
And you can add whatever you like as filling – cheese, onions or whatever! Here’s a basic recipe for a simple start.
They’re pretty easy and very tasty, with base ingredients of shredded potatoes, eggs, onions, and salt.
The New York Times has a great basic recipe that you can dress up any way you like.
Ranch seasoning is the key to this cheesy, bacony, creamy potato dish that’s sure to make you popular with everyone that’s not on a diet.
Get the recipe at Jo Cooks.
The fritter is made mostly of potatoes and is kind of a cross between hashbrowns and a potato pancake.
It has very few ingredients, so it’s really all about the way you cook and serve it, for which you can get instructions here.
And of course, you can dress it any way you want!