Potatoes! Potatoes should be given a canvas on a kitchen! Coming in a wide range of flavors and styles, priced just right and heavily satisfying, they are capable of turning any meal into a heart-pumping delight! Be it a quick snack, a nutritious side dish, or a wholesome main course, potato is the perfect finishing touch to awaken that magic in your kitchen.
Almost everyone will enjoy its crispy-roasted wedges, creamy-mashed potatoes, or cake-style potato pancakes from this list of simple potato recipes. Ideal for busy weeknights and casual gatherings, the least amount of work will provide the best gains in flavor. Let’s explore more about this wonderful, humble ingredient.
1.Fully Loaded Tornado Potatoes
This twist of tornado potatoes is everything that you love about a loaded potato–but on a stick. Maybe you’ve heard of or tasted tornado potatoes at a carnival or international street markets. With a nod to its South Korean roots and street food treasures, aka Korean corndogs, I wanted this twist to be fun and easy to eat, and even easier to make. Perfect for a party or starchy craving. Some things to keep in mind before diving into this recipe.
STEP-BY-STEP INSTRUCTIONS
Step 1 : Place racks in the upper and lower thirds of the oven and preheat to 425°. Prick potatoes all over with a fork. Place on a heat-safe plate and microwave until just tender, about 3 minutes. Cool slightly and handle with care.
Step 2 : With the aid of a towel, if the potato is too hot, skewer the potato through to the other end. While holding the potato steady on the cutting board, use a chef’s knife to make an angled cut around the potato like a spiral while rotating it in the opposite direction. Repeat the same spiral cut until reaching the skewer; make the spirals as thin as possible. Alternatively, thin diagonal slices can be made on one side of the potato, flipped, and then diagonal slices made on the other side. Carefully pull apart the layers. Repeat for the remaining potatoes.
Step 3 : Arrange the vegetables on a baking sheet. Rub the outside with oil, gochugaru, and 1 teaspoon of salt.
Step 4 : Roast potatoes on the bottom rack until a knife inserted into the thickest part of the spiral meets no resistance, about 45 minutes to 1 hour.
Step 5 : Roast the bacon on the top rack until golden brown and crisp, about 20 to 25 minutes, on a baking sheet lined with foil. Let cool and crumble into bite-sized pieces.
Step 6 : Sprinkle the grated cheese over the top and into the crevices between the potatoes. Switch on the broiler and continue broiling until the cheese is melted and bubbly, about 2 to 3 minutes. Allow to cool slightly.
Step 7 : Combine sour cream, lemon juice, and remaining 1/2 teaspoon salt in a small bowl.
Step 8 : Arrange potatoes on a platter. Drizzle it with the sour cream mixture. Top with bacon and scallions.
2.Potato Galette
Potatoes are those underestimated heroes of the kitchen. The kitchen workhorse of a tuber can create an amazing variety of textures and flavors; from crispy fries and savory latkes, to soft mashed potatoes and delicate gnocchi. For this recipe, I went both crispy and creamy, layering thin slices of buttery Yukon Gold potatoes with shallots, Parm, garlic, woody herbs, and bacon fat for a rich, smoky flavor.
How To Make A Potato Galette
- Bacon fat: If you do not keep a jar of rendered bacon fat in your fridge like me, do not worry about it. Buy a jar from your local grocery store, or better still- cook some bacon, and save the fat (with the added bonus of crispy bacon!). If you have duck fat available and want to be EXTRA, you could use that instead. For vegetarians, mix 1/4 cup olive oil with 2 tablespoons melted butter.
- Yukon Gold Potatoes: The key ingredient here! Yukon Gold is a moist, low-starch, yellow-fleshed potato with buttery nuance-good for this galette as it crisp up quickly and holds its shape during cooking.
- Shallots: It is a milder member of the onion family, and shallots are classic in French cuisine. If you can’t find shallots, use 1/4 cup very thinly sliced red onion.
- Parmesan: While most traditional potato galettes are cheeseless, I couldn’t resist sprinkling in some Parm for extra savory depth.
- Garlic Powder: Dehydrated and ground to a fine powder; this is garlic in spice form. I opted for that instead of more pungent fresh garlic because it would distribute evenly throughout the galette and hum along in the background, quietly rather than drawing attention to itself.
- Thyme & Rosemary: Two classic herbs of French country cooking. Thyme is minty and lemony; rosemary, piney and lemony. The potatoes absolutely love both of these.
STEP-BY-STEP INSTRUCTIONS
Step 1 : Preheat oven to 425°. Grease a 10″ cast-iron skillet or an ovenproof skillet with bacon fat. In a large bowl, combine the potatoes, shallots, Parmesan, garlic powder, thyme, rosemary, salt, and pepper. Add the bacon fat and toss well.
Step 2 : Starting from the center of the frying pan and radiating out, layer potatoes and shallots in a circular pattern, slightly overlapping the slices. Repeat the layers, pushing down firmly at each layer to flatten them out.
step 3 : The galette should be baked until tender upon pricking with a fork and golden brown on top, for 50 to 60 minutes.
step 4 : Allow to cool for about 20 minutes before serving. Garnish with more thyme; add salt and pepper if desired.
3.Ranch Chicken Potato Casserole
This casserole will warm the cockles of your heart if you’re the proverbial ranch dressing shaker or drizzler, pouring ranch over snacks, veggies, and everything else you find. Big ranch flavor permeates every portion of this loaded recipe filled with juicy, seasoned chicken, creamy potatoes, and just enough broccoli to feel virtuous before being crowned with a blanket of ooey-gooey cheddar and crispy breadcrumbs.
STEP-BY-STEP INSTRUCTIONS
Step 1 : Preheat the oven to 400ᵒF. Put the potatoes in a medium saucepan, cover them with water by 1″, and add a teaspoon of salt. Bring the water to a boil, then reduce the heat to medium-low so the potatoes simmer in the hot water. Cook the potatoes until easily pierced with a fork, but do not allow them to fall apart, about 7 to 8 minutes. Put the broccoli in a colander, and drain the potatoes over it.
step 2 : In a separate small bowl, combine onion powder, garlic powder, dill, and 1/2 teaspoon of pepper. In a large bowl, coat the chicken with the spice mix and salt.
step 3 : In a large skillet or large Dutch oven over medium-high heat, melt with butter. Add panko and the remaining spice mix. Stir and toast until lightly browned, about 2-3 minutes. Sprinkle onto a plate.
Step 4 : In the same pot, melt 3 tablespoons butter over medium-high heat. Add the onion and cook, stirring, for around 7 minutes until softened. Add the chicken and garlic and continue to cook, stirring, until the chicken has lost all its pink coloration but is not cooked through, for an additional 5 minutes. Sprinkle with flour and stir it around to cover the chicken. Slowly pour in the broth while stirring, and bring the mixture to a simmer. Cook while stirring occasionally until the sauce thickens, for 3 to 5 minutes.
Step 5 : Reduce heat to low. The cream cheese and 1 teaspoon of the spice mix are stirred into the pot until melted smooth. Add potatoes and broccoli, tossing constantly until the mixture is combined and coated with the sauce. Remove pot from heat, and stir in 1/4 cup of the sour cream and 1 teaspoon of vinegar. Add salt and pepper according to taste. Transfer to a greased 13″ x 9″ glass baking dish. Sprinkle with cheddar cheese and bread crumbs.
Step 6 : Bake casserole until the edges bubble, and the cheese melts for 15 to 20 minutes
Step 7 : In the meantime, mix remaining 1/2 cup sour cream, 1 1/2 teaspoons spice blend, and 1 teaspoon vinegar in a small bowl. Thin with 2 to 3 teaspoons of water until loose enough to drizzle; season with salt and pepper to taste. Drizzle some sauce over casserole. Serve the remaining sauce alongside.
4.Patatas Bravas
Patatas bravas is a wildly popular Spanish tapas because of its spicy, creamy, crunchy, and smoky ingredients. The fried potato dish, patatas bravas, is adorned with not only the inherently smoky bravas sauce but also homemade garlic aioli. There is nothing better and more enjoyable than combining that spicy smoky tangy tomato paprika sauce with creamy garlic sauce. Pour a pitcher of sangria over your summer aperitif; you really have that winning combination on your hands. Everything you need to know is as follows:
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare a parboil of potatoes in a large pot of water with 2 teaspoons of salt. Cook until they’re barely soft-all of 5 to 8 minutes. Drain, spread onto a baking sheet, and let cool.
Step 2 : Heat the oil in a large skillet until an instant-read or deep-fry thermometer registers 360°. Fry the potatoes, tossing occasionally, until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate; season with salt..
Alioli
In a medium bowl, mix egg yolks, garlic, lime juice, and mustard. With constant whisking, slowly stream in the oil drop by drop until thick, seasoning with salt. It’s better to do this slowly in order to prevent the sauce from breaking.
Bravas Sauce
step 1 : Heat the oil in a medium-high saucepan. Within, add the smoked paprika, sweet paprika, and hot paprika. Stir until all spices are mixed. Toast the spices, stirring constantly, until fragrant, about 10 seconds.
Step 2 : Add the tomato sauce, broth, and vinegar. Allow to simmer over a medium-high flame, stirring occasionally, until reduced, about 5 minutes.
Step 3 : Dress the potatoes on a platter with bravas sauce and alioli.
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5.Potato Gratin Bundles
Potatoes au gratin is a classic; however, this dish could definitely use an upgrade. When brainstorming the possibilities for giving a little bit of an upgrade to such a beloved dish, the one became sure: everything is cuter when bundled up, twice so for cheesy, creamy potatoes. The thin-skinned red potatoes were sliced and piled high in parchment, then drenched in a creamy, cheesy, garlicky sauce and baked until hot and tender. We added Parmesan to the standard Gruyère mixture, also providing a cream cheese base to help push the richness, enhancing the classic gratin flavor profile. The parchment allows the potatoes to steam while the cheesy mixture creates a thin, crispy crust on the underside of each potato round. Easy enough for a weeknight, yet glamorous enough for your holiday table.
STEP-BY-STEP INSTRUCTIONS
Step 1 : Preheat oven to 350°; tear or cut out 4 (13″ x 9″) sheets of parchment. In a small bowl, toss Gruyère and Parmesan until combined.
Step 2 : In a medium bowl, combine garlic, cream cheese, half-and-half, thyme, and 1 ounce (about 1/3 packed cup) cheese mixture; season with salt and pepper, then stir smooth.
Step 3 : Place parchment paper flat on table for stuffing; rolling long end toward you. Make a strip of one-fourth potato slices in the center of the parchment paper, somewhat overlapping, parallel to the longer end of the parchment. Plop and spread one-fourth of the amount of cream cheese mixture over the potato slices. Spray the parchment on either side of the potato line with cooking spray. Fold the double corners of the parchment paper up to cover the fillings sealing them off. Repeat for the second batch of topping. Place packets on a sheet tray.
Step 4 : Place the potatoes in the oven and bake for 35 minutes. Open each parchment packet and sprinkle remaining ounce cheese mixture on top. Bake for 5 additional minutes until the cheese has melted.
Step 5 : Gently open each packet and place the bundles on a platter. Finish with the chives.
6.Jalapeño Popper Potato Salad
Classic potato salad is among the quintessential summer potluck sides, and all for good reason: rich, versatile, and so easy to make, it spells the absolute end of summer picnics or BBQ spreads. While we can’t seem to get over the classic one, we also love to get creative with the side dish. In this recipe, the flavors of one of our favorite apps—jalapeño poppers—were added to this classic potato side. With crispy bacon, fiery jalapeños, shredded cheddar cheese, and a simple dressing, this potato salad brings in heat to the classic for which we can’t stop coming back.
STEP-BY-STEP INSTRUCTIONS
Step 1 : Using a medium bowl, whisk together mayonnaise, vinegar, chives, and garlic powder together-seasoning with salt and pepper to taste;.set aside.
Step 2 : In a large bowl, toss together potatoes, bacon, jalapeños, and cheddar. Add dressing and mix to coat. Top with chopped chives.
7.Gorditas
I heart anything that is pockets and filled with whatever one desires to fill. Hot Pockets, pita, arepas-you name it! Although maybe my very favorite in a food pocket form would have to be the gordita. I love them for two reasons: One is that they are so infinitely modifiable with different cheesy, meaty, and/or spicy filling, but if you want to take a further step, you can also find gorditas with things mixed into the dough. The other is they are super-simple to make at home, all thanks to masa harina. Ready to make your own savory pockets? Read on to know everything about them:
STEP-BY-STEP INSTRUCTIONS
Step 1 : Fill a medium pot with salted water and bring it to a rolling boil. Very briefly, add boiling potatoes, 5-7 minutes. Drain.
Step 2 : In a medium heavy skillet, preferably cast-iron, over medium-high heat, melt the lard. Once that is melted, add the chorizo and break it into small pieces immediately. Continue to cook this, breaking it up often resembling anything from tart rations of salt; it is completed when thoroughly cooked through, nice brown and crispy all over, about 6-8 minutes. If you added onions, go ahead and add them in now and let them cook for 5 minutes or until only translucent and softened.
Step 3 : Once the potatoes are added, toss gently to avoid breaking up the potatoes with it; she said to cook for 5 minutes or till it is slightly crisp. Put it on one side for later use.
Gorditas
Step 1 : Whisk masa harina and salt in a large bowl. Then, slowly, add water, mixing with your hand until a dough forms; consistency should match a slightly dryer version of Play-Doh, but the exact amount of water will depend on the masa harina brand, so slowly add what you think may be necessary as you are mixing.
step 2 : Slowly slide in lard into the dough with your palms until incorporated. Cover the bowl with a kitchen towel and let it rest for fifteen minutes.
Step3 : Divide the dough up into such portions as to accomplish the size of the desired gorditas; I would recommend aiming for a quarter of them maximum about with this batch.
Step 4 : Using either a tortilla press or the bottom of a well-greased plate or baking dish, flatten the gorditas into small rounds, about 1/4″ thick.
Step 5 : For toasting: Preheat a large cast-iron skillet over medium. Working in batches, arrange gorditas in pan so they don’t overcrowd. Cook, turning once, until lightly browned and crispy on the outside and have puffed up slightly, 2 to 3 minutes per side. Transfer to a plate.
Step 6 : For frying: In a large cast-iron skillet over medium-high heat, melt lard or pour in oil to coat bottom of skillet. Working in batches, arrange gorditas in pan so they don’t overcrowd. Fry, turning once, until puffed up, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain.
Step 7 : Once cooled enough to handle, carefully slit open gorditas about two-thirds of the way through. Fill with chorizo filling.
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8.Salmon & Potato Skillet
This salmon recipe has a simple meat and potatoes style inspired by my grandpa’s favorite meal of canned salmon and russet potatoes fried up together in a gigantic cast-iron skillet. To make it my own, I opted for fresh skin-on fillet of salmon rather than canned and waxy baby mixed potatoes instead of starchier russets. The result is an easy, hands-off dinner in under 45 minutes. Delicious and easy to prepare, this salmon and potato skillet is the answer to your dinner crisis, whether it’s a date night star or a weeknight dinner savior.
STEP-BY-STEP INSTRUCTIONS
Step 1 : Set up rack in center of oven; preheat oven to 450°. Place a large cast-iron skillet on rack
Step 2 : Mix garlic, red pepper flakes, lemon zest, coriander, cumin, paprika, 1/3 cup oil, and 1/2 teaspoon salt in a small bowl. Sprinkle generous amounts of salt over both sides of the salmon, then put it in a shallow dish. Drizzle half of the marinade over the salmon; reserve salmon for now.
Step 3 : In a large bowl, toss potatoes with 2 teaspoons salt, some grinds of pepper, and the remaining 1 tablespoon oil. Carefully remove skillet from oven. Arrange potatoes cut side down in the skillet and roast for 20 minutes.
Step 4 : Meanwhile, mix the remaining marinade, yogurt, 1 tablespoon dill, 1 tablespoon parsley, and a pinch of salt together in a small bowl and set aside.
Step 5 : Remove the skillet from the oven. Using a spatula, pile the potatoes to one side or create some space in the center of the skillet. Place salmon skin side up next to potatoes. Scatter the shallots around the garlic. Roast for 6 to 7 minutes. Flip the salmon and roast until the salmon flesh easily flakes and the skin is crisp, 2 to 3 minutes longer.
Step 6 : When ready to serve, top with the remaining 1 tablespoon of dill and 1 tablespoon of parsley. Serve with lemon wedges and reserved yogurt sauce on the side.
9 .Classic Potato Salad
If you’re looking for a traditional yet no-fuss potato salad recipe that can be enjoyed at summer picnics and barbecues, your search can stop here. This potato salad is based upon my dad’s recipe. Creamy and tangy; it has just a hint of crunch due to the inclusion of onions and pickles. What it is not-sweet; one of my potato salad pet peeves. Read all these vital tips below to master this popular take on the classic summer side.
How To Make Potato Salad
INGREDIENTS
- Potatoes are a mainstream staple that provide starchy russet potatoes. While such potatoes do play a great baking and frying role, they are not ideal when they are boiled, since they might just crumble on you! Starchy waxy potatoes are required for potato salad-making purposes, such as red potatoes, Yukon Golds, and fingerlings. Waxy potatoes have creamier interiors and hold their shape better in cooking.
- Red Onion: If you want to mellow the bite of the onion a little bit, feel free to soak in water while the potatoes cook. They add a nice crunch and color to the finished salad, but if you like, shallots would work in a pinch.
- Mayonnaise: This ingredient is debated heavily yet essential for the classic potato salad. This recipe is not for you if you want a salad that uses no mayo. However, I believe that a cup and a half of mayonnaise for three pounds of potatoes doesn’t overbear with creaminess and, instead, brings out that luscious textural quality people crave and plays quite well with creamy Yukon Golds.
- Pickles…Really?: Yes, but I promise you: You do not need to be a pickle lover to enjoy this recipe. I say this from experience, having served this potato salad to many a self-proclaimed pickle hater. Dill pickles give the creamy mayo-based salad a slight but fresh crunch, and, in all honesty, most people are blissfully unaware they are even there. Think of them more as a secret seasoning rather than a feature point.
- Dijon Mustard: Dijon mustard adds an excellent tangy/mildly spicy note to the salad, so don’t go overboard. Whole grain mustard works pretty well, too.
STEP-BY-STEP INSTRUCTIONS
Step 1 : In a large pot, place potatoes with water, season with salt abundantly. Boil water and cook until the potatoes can be easily pierced with a knife, about 12 to 15 minutes. Drain the water and let it cool slightly.
Step 2 : In a large bowl, combine onion, mayonnaise, pickles, mustard, lemon juice, and paprika, stirring to make a smooth blend. Fold in the potatoes, eggs, and chives, seasoning with salt and pepper. Refrigerate until ready to serve.
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10.Whipped Feta Roasted Potatoes
This dish is going to blow your dinner guests away, but we can keep it between us just how easy it is to pull off. The trick to potatoes with an extremely crunchy exterior and a fluffy, soft interior is parboiling. We used baby Yukon Golds because they have a wonderful skin-to-flesh ratio. If you only have bigger Yukon Golds, those will work too—just chop them into 1 1/2″ chunks. Boil whatever you like just until you can pierce ’em with a fork or paring knife, but don’t overdo it. You want them to be falling apart, not literally. Then toss the potatoes with oil, salt, and your seasonings, and roast till they are golden brown perfection. So if this is your first time with these roasted potatoes, we promise it won’t be your last.
STEP-BY-STEP INSTRUCTIONS
Step 1 : Preheat oven to 400°. In a large pot of boiling, salted water, cook potatoes until just fork-tender but not mushy, 6 to 8 minutes. Drain.
Step 2 : Meanwhile, in a food processor, pulse feta, cream cheese, garlic, 1 tablespoon oil, and half of lemon zest, scraping down sides as needed, until very smooth. Scoop onto a platter and refrigerate until ready to serve.
Step 3 : Drizzle remaining 2 tablespoons oil on a large baking sheet. Sprinkle with onion powder, paprika, and 1 teaspoon salt. Toss potatoes in oil mixture and then flip each one cut side down.
Step 4. : Roast potatoes until underside is golden brown and crispy, about 20 to 25 minutes.
Step 5 : Spoon potatoes over whipped feta. Sprinkle with dill, parsley, and remaining lemon zest.