Our 14 Best Potato Side Dishes

Grilled Potato and Onion Salad with Blue Cheese and Bacon
Photo: © Fredrika Stjärne

Potato side dishes are delightful, comforting, and full of possibilities. They come in many shapes and sizes, from mashed potatoes, french fries, potato salad, and we can't forget about potato salad. Whether you prefer the buttery flavor from yellow potatoes or earthy flavor from purple potatoes, we've got you covered in this collection of our best potato side dishes.

01 of 14

Mashed Potatoes with Butternut Squash

Mashed Potatoes with Butternut Squash
© Frances Janisch

For ultra fluffy 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; you don't want them to turn gluey.

02 of 14

Grilled Baby Potato Salad

Grilled Baby Potato Salad
© Con Poulos

This fresh take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red onions. But the best part is the playful salt-and-vinegar potato chip topping, which adds an enticing crunch.

03 of 14

Red Skin Potato Mash

Red Skin Potato Mash
© Lucy Schaeffer

Chopped scallions bring freshness to this rich potato mash.

04 of 14

Grilled Potato Salad with Scallion Vinaigrette

Grilled Potato Salad with Scallion Vinaigrette
Christina Holmes

Not only are the potatoes in this easy summer salad grilled, but the scallions in the tangy, spicy dressing are, too.

05 of 14

Mashed Potatoes with Bacon and Mustard

Mashed Potatoes with Bacon and Mustard
© Con Poulos

This chunky mashed-potato dish is packed with tangy mustard, fresh herbs and thick-cut bacon.

06 of 14

Creamy Mashed Potato Soup with Dashi

Creamy Mashed Potato Soup with Dashi
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Dashi and soy sauce add umami to buttery leftover mashed potatoes in this cozy soup from chef Shota Nakajima. Add milk for a creamier texture, or more dashi for a brothier consistency. Substitute any mashed vegetable you have on hand, such a cauliflower or sweet potato, but be sure to finish the soup with generous pats of melting butter and an extra drizzle of soy.

07 of 14

Barbecue-Spiced Potato Chips

Barbecue Spiced Potato Chips Recipe
Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen

The secret to these potato chips is in the pre-soak. Soaking the potatoes before frying rinses away excess sugar and starch that could cause the chips to burn; the vinegar helps break down pectin in the potatoes, resulting in ultra crispy chips.

08 of 14

Smashed Sage-Butter Potatoes

Smashed Sage Butter Potatoes
Erin Kunkel

Smashing steamed potatoes creates edges that soak up plenty of the aromatic sage-infused browned butter. Pick out similar-sized potatoes to ensure even cooking.

09 of 14

Overstuffed Twice-Baked Potatoes

Overstuffed Twice-Baked Potatoes
© Fredrika Stjärne

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.

10 of 14

Crispy Potatoes with Avocado Salsa

Crispy Potatoes with Avocado Salsa Recipe
Victor Protasio

Papas are traditionally deep-fried, but roasting smashed potatoes at a high temperature (with plenty of olive oil) yields a similar result with a fraction of the mess. Make the avocado salsa while the potatoes are roasting; it's the perfect creamy, cooling complement to the salty, crispy potatoes and bright, spicy jalapeños.

11 of 14

Crushed Potatoes with Spiced Olive Oil

Crushed Potatoes with Spiced Olive Oil Recipe
Victor Protasio

Pressing the boiled potatoes through a wire baking rack is a neat trick for easily peeling and coarsely crushing them all at once. A trio of toasted and ground seeds—caraway, fennel, and coriander—mixed with extra-virgin olive oil gives these rustic potatoes a delicately fruity and warmly spiced flavor.

12 of 14

Crispy, Creamy Potato Puffs

Potato Puffs
FREDERIC LAGRANGE

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.

13 of 14

Herb-Scented Mashed Potatoes

herb-scented-mashed-potatoes

To make these next-level potatoes, Food & Wine's Justin Chapple first steeps fresh rosemary, sage and garlic in a combination of milk and cream, then folds that fragrant mixture into boiled and riced potatoes. To make them even more irresistible, he brushes the mashed potatoes with butter and broils them before serving, creating a deliciously light and crispy potato crust on top.

14 of 14

Spiced Potatoes (Aloo Bhaji)

Spiced Potatoes (Aloo Bhaji). Photo: © Marcus Nilsson
© Marcus Nilsson

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.

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