Our 40 Best Potato Recipes

Thousand Layer Duck Fat Potatoes
Photo: Victor Protasio

Mashed, fried, boiled, roasted — there are endless ways to cook potatoes, and this collection celebrates some of our greatest hits. In the mood for fried potato bites stuffed with spiced corn and cheese? Or maybe a loaded potato soup perfect for cold weather? How about an Alsatian-style potato pizza topped with crème fraîche and bacon? Read on to find these and so many more mouthwatering potato recipes.

01 of 40

Overstuffed Twice-Baked Potatoes

Overstuffed Twice-Baked Potatoes
© Fredrika Stjärne

These twice-baked potatoes are so large and filling that some of chef Emeril Lagasse's customers order them as an entrée. Lagasse calls them overstuffed because 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.

02 of 40

Crispy Smashed Potatoes with Pickles and Gin-Spiked Sour Cream

Crispy Smashed Potatoes with Gin-Spiked Sour Cream
Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv

Boiled and then smashed and baked on a sheet pan, these extra-crispy potatoes satisfy cookbook author Adeena Sussman's latke cravings with no shredding or frying. Dollops of gin-spiked sour cream; sprinkles of salmon roe, chives, dill, and parsley; and quick-pickled turnip, beet, and cauliflower make these colorful bites a blast to eat.

03 of 40

Potato, Mushroom, and Chicken Hash

Potato, Mushroom, and Chicken Hash
© Sarah Anne Ward

Always a brunch favorite, don't rule out hash as a hearty dinner option as well. You might top each serving with a fried egg; the yolk makes a silky sauce for every bite it touches.

04 of 40

Crispy, Creamy Potato Puffs

Potato Puffs

These enticing Chilean potato puffs, known as papas duquesas, are a cross between mashed potatoes and french fries. Vintner Valeria Huneeus' granddaughters love picking up the little puffs with their hands and popping them into their mouths.

05 of 40

Vada Pav (Potato Fritter Sandwich)

Vada Pav breakfast sandwich
Photo by Rachel Vanni / Food Styling by Judy Haubert

Vada pav, one of Mumbai's most popular street foods, is a potato fritter the size of a baseball stuffed into a flaky white bun, smeared with coconut and spicy green chile chutneys, and then squished until it's small enough to fit into your mouth.

06 of 40

Oven Fries with Herbs and Pecorino

Oven Fries with Herbs and Pecorino
© Fredrika Stjärne

Made with starchy baking potatoes — flavored with garlic, fresh herbs, and Pecorino Romano cheese — and tossed with just a little extra-virgin olive oil, these fries emerge from the oven crisp and delicious.

07 of 40

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.

08 of 40

Herb and Shallot Potato Gratin

Healthy Potato Gratin with Herbs
© Jonny Valiant

Inspired by a potato gratin at Restaurant Daniel in New York City, this creamy — but creamless — recipe gets great flavor from thyme and rosemary.

09 of 40

Bollitos de Papa y Elote (Potato Elote Bites)

Bollitos de Papa con Elote
Emily Kordovich

Crunchy, cheesy, and a little bit spicy, these potato elote bites are pastry chef Paola Velez's take on bollitos, one of her favorite snacks in the Dominican Republic. She makes a spiced corn filling based on elote, the classic Mexican street food, then wraps it up in spiced mashed potatoes and deep-fries it.

10 of 40

Classic Potato Salad

Classic Potato Salad
© Fredrika Stjärne

Baby potatoes have a naturally sweet flavor and creamy texture that's delicious in this classic recipe.

11 of 40

Asiago and Sage Scalloped Potatoes

Asiago and Sage Scalloped Potatoes
© Fredrika Stjärne

Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Chef Sanford D'Amato recommends the Stella brand.

12 of 40

Spiced Potatoes (Aloo Bhaji)

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

Art dealer Surajit Bomti Iyengar serves these tender potato sticks for brunch at his Calcutta apartment. The recipe is from his designer friend Devika Datt Duncan. 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.

13 of 40

Hash Browns

Hash Browns
© Con Poulos

Julia Child loved this simple side dish, especially with roast chicken or Cornish hen.

14 of 40

Poutine-Style Twice-Baked Potatoes

Twice-Baked Potatoes

These just might be the world's best and most indulgent baked potatoes. First they're stuffed with sour cream and Parmigiano-Reggiano, then they're topped with tangy gravy, melted mozzarella, bits of crisp bacon, and finally, fried potato skins.

15 of 40

Crushed Potatoes with Spiced Olive Oil

Crushed Potatoes with Spiced Olive Oil Recipe
Victor Protasio

A trio of toasted and ground seeds — caraway, fennel, and coriander — mixed with extra-virgin olive oil gives these rustic potatoes a delicately fruity but warmly spiced flavor. Because of the generous amount of olive oil in this recipe, the potatoes are great served warm or at room temperature.

16 of 40

Loaded Potato Soup

Greg DuPree

Bring this rich and luscious potato soup to the table and let guests build their own bowls with crispy potato peels, cheddar cheese, and scallions for a comforting meal. Double up and make an extra batch to keep in the freezer for rainy nights.

17 of 40

Lemony Salt-Roasted Fingerling Potatoes

Lemony Salt-Roasted Fingerling Potatoes
© John Kernick

This lemon-scented herb salt makes a great seasoning for everything from roasted whitefish 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.

18 of 40

Potato, Salami, and Cheese Frittata

Potato, Salami, and Cheese Frittata
© Christina Holmes

Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner. Add a salad and you're all set. Though we like them warm, frittatas are traditionally served at room temperature.

19 of 40

Potato Gnocchi with Butter and Cheese

Potato Gnocchi with Butter and Cheese
© Frances Janisch

This traditional recipe includes three tasty variations: Carrot-Potato Gnocchi, Roasted Garlic-Potato Gnocchi, and Rye-Potato Gnocchi.

20 of 40

Baked Potatoes with Wild Mushroom Ragù

Baked Potatoes with Wild Mushroom Ragù
© John Kernick

We like using a mix of shiitake, oyster, chanterelle, and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.

21 of 40

Kate's Super-Crispy Potato Latkes

Kate's Supercrispy Potato Latkes
© Hector Sanchez

With just seven ingredients, these super-crispy potato latkes couldn't be easier to make.

22 of 40

Caramel Potatoes

Caramel Potatoes
Ditte Isager

Home cook Nadine Levy Redzepi serves these classic sticky-sweet caramelized potatoes as part of a meal that includes roast goose, pork belly, and red cabbage. A good hit of crunchy salt is delicious here.

23 of 40

Potato Pizza with Crème Fraîche and Bacon

Potato Pizza with Creme Fraiche and Bacon
Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis

This pizza starts with the flavors of the classic Alsatian pizza, made with crème fraîche, caramelized onion, and bacon, and adds soft confit garlic cloves and thin slices of potatoes. A little greenery from kale and chives, and you've got an exceptional pizza to both look at and eat.

24 of 40

Smashed Potato and Shallot Gratin

Smashed Baby Potatoes
Jennifer Causey

The use of cream here is judicious, and most of it is absorbed by the potatoes, resulting in an unctuous but not overly rich gratin. The shallots end up caramelized and sticky, and you'll find yourself digging for them.

25 of 40

Mashed Potatoes with Manchego and Olive Oil

Mashed Potatoes with Manchego and Olive Oil
© Lucy Schaeffer

Instead of using butter, chef José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: "Add the olive oil slowly to the potatoes because if you dump it in all at once, you'll get streaks of oil."

26 of 40

Thousand-Layer Duck Fat Potatoes

Thousand Layer Duck Fat Potatoes
Victor Protasio

When chef Shaun Searley prepares these crispy potatoes at The Quality Chop House, he starts with King Edward potatoes, which have a fluffy texture. Be sure to start a day ahead so the cooled potatoes slice cleanly. The portioned potatoes can then be stored in the freezer for up to a month before frying.

27 of 40

Potatoes Benedict with Make-Ahead Poached Eggs

Potatoes Benedict with Make-Ahead Poached Eggs
Jennifer Causey

In this take on eggs Benedict, crispy potato rounds are a gluten-free substitute for everyday English muffins. A combination of extra-virgin olive oil and butter gives the potatoes incredible flavor and a golden, crunchy crust that provides the best-ever canvas for poached eggs.

28 of 40

Potato Rösti with Pastrami

Potato Rosti with Pastrami
Victor Protasio

Gail Simmons recreated this comforting appetizer from Daniel Humm, chef-owner of New York City's Eleven Madison Park. "Once finished, you can blanket it in smoked salmon and crème fraîche or layer it with pastrami and whole grain mustard," she says. "Even simpler: Enjoy it under a gently fried egg for breakfast. It doesn't get much cozier than that."

29 of 40

Grilled Potato Salad with Mustard Seeds

Grilled Potato Salad with Mustard Seeds
© John Kernick

Top Chef winner Stephanie Izard grills sliced potatoes in butter to give them an amazing crust, then dresses them with a super-tangy mustard seed vinaigrette, fresh scallions, and celery.

30 of 40

"Everybody" Potato-Leek Soup

Everybody Soup Recipe
Victor Protasio

You can serve this soup so many different ways: with a dollop of crème fraîche and smoked salmon, topped with roasted broccoli florets and shredded cheddar cheese, or simply plain, as it has a mellow, delicious flavor on its own. Left as a chunky soup, it eats like a chowder, while the pureed version has a silky and light texture rich enough to be served chilled.

31 of 40

Gamja Jorim (Soy Sauce–Lacquered Potatoes)

Gamja Jorim
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell

For his gamja jorim recipe, a riff on Korean soy sauce–braised potatoes, 2021 F&W Best New Chef Angel Barreto simmers tiny peewee potatoes in a sweet-and-savory syrup infused with soy sauce, garlic, and ginger, resulting in potatoes with a creamy, tender interior and a gorgeously lacquered skin.

32 of 40

Bavarian Potato Salad

Bavarian Potato Salad
Photo by Greg Dupree / Food Styling by Torie Cox / Prop Styling by Prissy Lee

The dressing for this fingerling potato salad is made with a base of hot chicken stock and vinegar, and it's punched up with tangy cornichons, onion, grainy mustard, dill, and crispy bacon bits.

33 of 40

Potato and Celery Root Biscuits

Potato and Celery Root Biscuits
Photo by Jennifer Causey / Food Styling by Torie Cox

Food media entrepreneur Chadwick Boyd's biscuits get an upgrade from a thyme-infused mash of potatoes, celery root, and cream. They're topped with flaky salt and thyme sprigs, then baked until golden brown.

34 of 40

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.

35 of 40

Mashed Potato Spring Rolls

Mashed-Potato Spring Rolls
© Gabriele Stabile

Chef David Chang took F&W's Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canapé, a salute to the 1950s.

36 of 40

Mini Kabob Potatoes

Mini Kabob Potatoes
Photo by Julia Stotz / Food Styling by Caroline K. Hwang / Prop Styling by Samantha Margherita

A crispy exterior with a soft, fluffy center makes these quick-cooking fried potatoes a fun addition to a kebab feast. At Mini Kabob in Los Angeles, these popular potatoes are served alongside skewers such as a beef shish kabob, a delectable eggplant dip, toum, and parsley and onion salad.

37 of 40

Yukon Gold Potato, Leek, and Fromage Blanc Frittata

Yukon Gold Potato, Leek and Fromage Blanc Frittata
© Con Poulous

Chef Dede Sampson prepared this frittata for the Oliveto staff when she applied for a pastry position at the restaurant. This recipe gets its extra-creamy texture from fromage blanc, an extremely soft cow's milk cheese with a sour cream-like tang.

38 of 40

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.

39 of 40

Homemade Green Chorizo Tacos with Kale and Potatoes

Homemade Green Chorizo Tacos with Kale & Potatoes
© Christina Holmes

2013 F&W Best New Chef Alex Stupak calls parsley-flecked green chorizo the "vegetal cousin" of the more commonly seen red variety. Here, he sautés the crumbled sausage with kale and fingerling potatoes for an exceptional taco filling.

40 of 40

Accordion Potatoes

Accordion Potatoes
© Christina Holmes

A showstopper, these crisp, smoky potatoes are actually super-easy to make. They're ready in an hour with just 20 minutes of active working time.

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