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.

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.

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.

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.

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.

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

This tasty side dish comes together in less than 30 minutes, making it perfect for a weeknight dinner.

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.

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.

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.

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

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

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.

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

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.

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

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.

As the recipe title suggests, these crispy potatoes flavored with mixed toasted spices are from a recipe by Rajat Parr's grandmother, Nirmal.

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.

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.

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

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."

Here, Grace Parisi shares a traditional recipe with three tasty variations: Carrot-Potato Gnocchi, Roasted Garlic-Potato Gnocchi and Rye-Potato Gnocchi.

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.

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.

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

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

This golden potato rösti is blanketed in crème fraîche and layered with pastrami and whole-grain mustard.

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.

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.