Potato Side Dishes
Mashed Potatoes with Crispy Shallots
For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.
Herbed Potato Gratin with Roasted Garlic and Manchego
Jose Garces learned how to make a classic potato gratin while studying at Kendall College's cooking school in Chicago. It's still one of his favorite side dishes. This version combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor.
Warm Potato Salad with Pancetta and Brown Butter Dressing
Grace Parisi whisks brown butter into a tangy, mustardy dressing for creamy fingerling potatoes.
Asiago and Sage Scalloped Potatoes
Asiago, the hard cheese with a slightly sharper flavor than Parmesan, brings richness and nuttiness to this comforting casserole.
Chantilly Potatoes with a Parmesan Crust
Maria Guarnaschelli likes to joke that when you cook French food on a regular basis, you need a cow in the backyard to provide enough butter and cream. This dairy-rich recipe calls for whipped cream and cheese.
Red Skin Potato Mash
Chopped scallions bring freshness to this rich potato mash.
Two-Tone Potato Salad
Pickled onions and cucumber relish add a tangy kick to Emilee Gettle's blue-and-gold potato salad.
Lemony Salt-Roasted Fingerling Potatoes
This lemon-scented herb salt makes a great seasoning for everything from roasted white fish to grilled chicken and pork to steamed vegetables—and of course, any kind of potato. Grinding the sage, rosemary and thyme into the salt, rather than just stirring it in, helps intensify and meld the flavors.
Warm Potatoes with Onions, Bacon and Cheese
In the French Alps, cooks garnish this hearty side dish, known as tartiflette, with thin slices of the local Reblochon cheese. Any leftovers make a great omelet filling.
Classic roasted potatoes get a spicy kick with the addition of plenty of jalapeños.
Overstuffed Twice-Baked Potatoes
These potatoes are so large and filling that Emeril Lagasse has customers who order this as their entrée. The reason Lagasse calls them overstuffed is that he adds an extra baked potato to the stuffing mixture, but if these seem too large for you, then bake and mash only four (instead of the five used here), or use smaller potatoes.
Fingerling Potatoes with Pumpkin Seed Romesco
Chef Tim Love cooks these potatoes on a cast-iron griddle (also called a plancha), set right on a hot grill. His version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
Crispy, Creamy Potato Puffs
These enticing Chilean potato puffs, known as papas duquesas, are a cross between mashed potatoes and french fries. Valeria Huneeus' granddaughters love picking up the little puffs with their hands and popping them into their mouths.
Crunchy Baked Potatoes With Maldon Salt
Harvested by hand from the waters off Essex, England, Maldon sea salt has a great crunch and a remarkably subtle, briny flavor. Uncomplicated foods, such as baked potatoes, show it off to its best advantage.
Potato Salad with Hummus-Yogurt Dressing
Two Middle Eastern staples make one great dressing.
Spiced Potatoes (Aloo Bhaji)
The potatoes are cooked with panch phoron, or Bengali five-spice powder—a mix that includes fennel, cumin and mustard seeds—then tossed with turmeric.
Classic Potato Salad
Baby potatoes have a naturally sweet flavor and creamy texture that's delicious in this classic recipe.
Oven Fries with Roasted Garlic
Skin-on potatoes, like the ones used for these crispy, low-fat fries, are high in vitamin C and potassium; they're also a good source of dietary fiber and vitamin B.
Potato Chips With Nori Salt
Seaweed-flavored salt brings briny salinity to these addictive homemade potato chips.
Grilled Potato and Onion Salad with Blue Cheese and Bacon
Jeri Ryan's favorite sandwich stuffing is a mix of crumbly cheese, crispy bacon and charred red onions. She likes the savory combination so much she's turned it into a salad with tender new potatoes. It's incredibly good as a side with grilled beef tenderloin or steak.