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  1. Home
  2. Vegetables
  3. Potatoes
  4. Our 40 Best Potato Recipes

Our 40 Best Potato Recipes

By Food & Wine and Bridget Hallinan Updated March 02, 2020
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Thousand Layer Duck Fat Potatoes
Credit: 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 a potato puree flavored with butter and bacon that’s steeped in half-and-half? Or maybe a loaded potato soup perfect for cold weather? Read on to find the recipes.
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Patatas Bravas

Patatas Bravas
Credit: Abby Hocking / Food & Wine
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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.

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Crispy Potato Tarte Flambée

Crispy Potato Tarte Flambee
Credit: Con Poulos
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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.

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Overstuffed Twice-Baked Potatoes

Overstuffed Twice-Baked Potatoes
Credit: © Fredrika Stjärne
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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.

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Lemony Salt-Roasted Fingerling Potatoes

Lemony Salt-Roasted Fingerling Potatoes
Credit: © John Kernick
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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.

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Crispy, Creamy Potato Puffs

Potato Puffs
Credit: FREDERIC LAGRANGE
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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.

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Boiled Potatoes with Sage Butter

Boiled Potatoes with Sage Butter
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Sage lovers will adore this recipe, which is superb for breakfast or brunch, especially with a side of eggs.

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Yukon Golds with Shallot Butter

Yukon Golds with Shallot Butter
Credit: © Lucy Schaeffer
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This tasty side dish comes together in less than 30 minutes, making it perfect for a weeknight dinner.

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Poutine-Style Twice-Baked Potatoes

Twice-Baked Potatoes
Credit: CON POULOS
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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.

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Two-Tone Potato Salad

Two-Tone Potato Salad
Credit: © Kana Okada
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Pickled onions and cucumber relish add a tangy kick to Emilee Gettle's blue-and-gold potato salad. Because she and Jere Gettle don't eat eggs, they opt for vegan mayonnaise.

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Oven Fries with Herbs and Pecorino

Oven Fries with Herbs and Pecorino
Credit: © Fredrika Stjärne
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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.

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Healthy Potato Gratin with Herbs

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

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Mashed Potatoes with Bacon and Mustard

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

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Potato, Mushroom, and Chicken Hash

Potato, Mushroom, and Chicken Hash
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Always a brunch favorite, hash is 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.

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Classic Potato Salad

Classic Potato Salad
Credit: © Fredrika Stjärne
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Baby potatoes have a naturally sweet flavor and creamy texture that's delicious in this classic recipe.

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Potato, Salami, and Cheese Frittata

Potato, Salami, and Cheese Frittata
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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.

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Asiago and Sage Scalloped Potatoes

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

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Potato Soup with Spicy Shrimp

Potato Soup with Spicy Shrimp
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Influenced by his Turkish-American wife, Meltem, Scott Conant spices up his silky potato soup with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead.

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Grandma's Crushed Potatoes

Grandma's Crushed Potatoes
Credit: © Anna Williams
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As the recipe title suggests, these crispy potatoes flavored with mixed toasted spices are from a recipe by Rajat Parr's grandmother, Nirmal.

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Spiced Potatoes (Aloo Bhaji)

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

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Fingerling Potatoes with Pumpkin Seed Romesco

Fingerling Potatoes with Pumpkin Seed Romesco
Credit: © Cedric Angeles
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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.

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Hash Browns

Hash Browns
Credit: © Con Poulos
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Julia Child loved this simple side dish, especially with roast chicken or Cornish hen.

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Mashed Potatoes with Manchego and Olive Oil

Mashed Potatoes with Manchego and Olive Oil
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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."

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Potato Gnocchi with Butter and Cheese

Potato Gnocchi with Butter and Cheese
Credit: © Frances Janisch
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Here, Grace Parisi shares a traditional recipe with three tasty variations: Carrot-Potato Gnocchi, Roasted Garlic-Potato Gnocchi and Rye-Potato Gnocchi.

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Baked Potatoes with Wild Mushroom Ragù

Baked Potatoes with Wild Mushroom Ragù
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Grace Parisi likes using a mix of shiitake, oyster, chanterelle and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.

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Yukon Gold Potato, Leek and Fromage Blanc Frittata

Yukon Gold Potato, Leek and Fromage Blanc Frittata
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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.

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Kate's Supercrispy Potato Latkes

Kate's Supercrispy Potato Latkes
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With just seven ingredients, these supercrispy potato latkes couldn't be easier to make.

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Corvino House Fries

Corvino House Fries
Credit: Eric Wolfinger
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Chef Michael Corvino of Kansas City, Missouri, shares his meticulous eight-step method for better-than-ever French fries.

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Caramel Potatoes

Caramel Potatoes
Credit: Ditte Isager
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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

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Smashed Potato and Shallot Gratin

Smashed Baby Potatoes
Credit: Jennifer Causey
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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.

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"Everybody" Potato-Leek Soup

Everybody Soup Recipe
Credit: Victor Protasio
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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.

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Bacony Potato Puree

Bacony Potato Purée Recipe
Credit: Victor Protasio
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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.

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Crushed Potatoes with Spiced Olive Oil

Crushed Potatoes with Spiced Olive Oil Recipe
Credit: Victor Protasio
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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.

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Loaded Potato Soup

<p>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.</p>
Credit: Greg DuPree
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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.

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Wax Bean Salad with Potatoes, Capers, and Eggs

wax bean salad
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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.

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Triple-Cream Mashed Potatoes

Instant Pot Short Ribs with Aligot&eacute; Potatoes
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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.

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Thousand-Layer Duck Fat Potatoes

Thousand Layer Duck Fat Potatoes
Credit: Victor Protasio
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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.

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Potatoes Benedict with Make-Ahead Poached Eggs

Potatoes Benedict with Make-Ahead Poached Eggs
Credit: Jennifer Causey
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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.

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Potato Rösti with Pastrami

Potato Rosti with Pastrami
Credit: Victor Protasio
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This golden potato rösti is blanketed in crème fraîche and layered with pastrami and whole-grain mustard.

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Green Chorizo and Potato Tacos

Green Chorizo and Potato Tacos
Credit: Greg DuPree
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A punchy, herb-forward green chorizo is the star of these tacos, but the hidden heroes are the tiny cubes of fried potato—they’re salty, crispy, and absolutely irresistible. The addition of chicken broth helps hold the crumbly chorizo and bits of potato together.

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Cracked New Potatoes with Fennel Raita

Cracked New Potatoes with Fennel Raita
Credit: Jennifer Causey
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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.

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    Everything in This Slideshow

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    1 of 40 Patatas Bravas
    2 of 40 Crispy Potato Tarte Flambée
    3 of 40 Overstuffed Twice-Baked Potatoes
    4 of 40 Lemony Salt-Roasted Fingerling Potatoes
    5 of 40 Crispy, Creamy Potato Puffs
    6 of 40 Boiled Potatoes with Sage Butter
    7 of 40 Yukon Golds with Shallot Butter
    8 of 40 Poutine-Style Twice-Baked Potatoes
    9 of 40 Two-Tone Potato Salad
    10 of 40 Oven Fries with Herbs and Pecorino
    11 of 40 Healthy Potato Gratin with Herbs
    12 of 40 Mashed Potatoes with Bacon and Mustard
    13 of 40 Potato, Mushroom, and Chicken Hash
    14 of 40 Classic Potato Salad
    15 of 40 Potato, Salami, and Cheese Frittata
    16 of 40 Asiago and Sage Scalloped Potatoes
    17 of 40 Potato Soup with Spicy Shrimp
    18 of 40 Grandma's Crushed Potatoes
    19 of 40 Spiced Potatoes (Aloo Bhaji)
    20 of 40 Fingerling Potatoes with Pumpkin Seed Romesco
    21 of 40 Hash Browns
    22 of 40 Mashed Potatoes with Manchego and Olive Oil
    23 of 40 Potato Gnocchi with Butter and Cheese
    24 of 40 Baked Potatoes with Wild Mushroom Ragù
    25 of 40 Yukon Gold Potato, Leek and Fromage Blanc Frittata
    26 of 40 Kate's Supercrispy Potato Latkes
    27 of 40 Corvino House Fries
    28 of 40 Caramel Potatoes
    29 of 40 Smashed Potato and Shallot Gratin
    30 of 40 "Everybody" Potato-Leek Soup
    31 of 40 Bacony Potato Puree
    32 of 40 Crushed Potatoes with Spiced Olive Oil
    33 of 40 Loaded Potato Soup
    34 of 40 Wax Bean Salad with Potatoes, Capers, and Eggs
    35 of 40 Triple-Cream Mashed Potatoes
    36 of 40 Thousand-Layer Duck Fat Potatoes
    37 of 40 Potatoes Benedict with Make-Ahead Poached Eggs
    38 of 40 Potato Rösti with Pastrami
    39 of 40 Green Chorizo and Potato Tacos
    40 of 40 Cracked New Potatoes with Fennel Raita

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