Our 40 Best Potato Recipes
These crispy fried potatoes are a staple at Spanish tapas bars. They’re supremely delicious topped with a sweet homemade “ketchup” made from fresh tomatoes and a hit of hot sauce.
Crispy Potato Tarte Flambée
This variation on the classic Alsatian flatbread includes the traditional toppings of crème fraîche, bacon and onion, but Laura Rege also includes slices of crisp potato and a vibrant drizzle of malt vinegar at the end.
Overstuffed Twice-Baked Potatoes
These twice-baked potatoes are so large and filling that some of Emeril Lagasse's customers order them as an 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.
Lemony Salt-Roasted Fingerling Potatoes
Crispy, Creamy Potato Puffs
Boiled Potatoes with Sage Butter
Yukon Golds with Shallot Butter
Poutine-Style Twice-Baked Potatoes
Two-Tone Potato Salad
Oven Fries with Herbs and Pecorino
Healthy Potato Gratin with Herbs
Mashed Potatoes with Bacon and Mustard
Potato, Mushroom, and Chicken Hash
Classic Potato Salad
Potato, Salami, and Cheese Frittata
Asiago and Sage Scalloped Potatoes
Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Sanford D'Amato recommends the Stella brand.
Potato Soup with Spicy Shrimp
Grandma's Crushed Potatoes
As the recipe title suggests, these crispy potatoes flavored with mixed toasted spices are from a recipe by Rajat Parr's grandmother, Nirmal.
Spiced Potatoes (Aloo Bhaji)
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.
Fingerling Potatoes with Pumpkin Seed Romesco
Mashed Potatoes with Manchego and Olive Oil
Potato Gnocchi with Butter and Cheese
Baked Potatoes with Wild Mushroom Ragù
Yukon Gold Potato, Leek and Fromage Blanc Frittata
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. Sampson buys hers from San Francisco's Cowgirl Creamery.
Kate's Supercrispy Potato Latkes
With just seven ingredients, these supercrispy potato latkes couldn't be easier to make.
Corvino House Fries
Chef Michael Corvino of Kansas City, Missouri, shares his meticulous eight-step method for better-than-ever French fries.
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
Smashed Potato and Shallot Gratin
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.
"Everybody" Potato-Leek Soup
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.
Bacony Potato Puree
To make these next-level potatoes, Food & Wine’s Justin Chapple first steeps cubes of double-smoked bacon in half-and-half, then folds the strained bacon-scented cream into boiled and riced potatoes. Pressing the potatoes through a ricer makes a deliciously light and extra-creamy potato puree.
Crushed Potatoes with Spiced Olive Oil
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.
Loaded Potato Soup
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 or to nourish a sick friend.
Wax Bean Salad with Potatoes, Capers, and Eggs
One of Sarah Copeland's favorite ways to start the weekend is to visit her local farmers’ market; she changes up this riff on Niçoise salad based on what she finds. Yellow wax beans make a beautiful addition when they’re in season, but haricots verts are the perfect stand-in.
Triple-Cream Mashed Potatoes
These luxurious potatoes make the perfect partner for braised short ribs, filet mignon, or pork tenderloin. The secret ingredient is Brillat-Savarin, a triple-cream cheese similar in texture to brie. If you can’t find it at your local gourmet cheese shop, you can substitute Explorateur, Saint André, or even mascarpone.
Thousand-Layer Duck Fat Potatoes
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.
Potatoes Benedict with Make-Ahead Poached Eggs
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.
Potato Rösti with Pastrami
This golden potato rösti is blanketed in crème fraîche and layered with pastrami and whole-grain mustard.
Green Chorizo and Potato Tacos
Cracked New Potatoes with Fennel Raita
This veggie main from chef Biju Thomas uses every part of the fennel plant. He quarters and grills the bulb until mellow and tender, dresses thinly sliced fresh stalks with lemon, and stirs the feathery fronds into a yogurt raita spiked with fresh ginger.