Life Glow Journal
25 Must-Try Potato Recipes with Step-by-Step Guides
From diner-style hash browns to Spanish patatas bravas and cozy potato-leek soup, this mega-guide gives you 25 detailed, test-kitchen-style recipes you can master at home—optimized for search, easy to skim, and delicious to eat.
We recommend the
top-rated potato ricers
for cloud-like mash.
Need more choices? Browse the full peeler collection.
Need more choices? Browse the full peeler collection.
Before you start: For best results, rinse cut potatoes to remove surface starch, then dry thoroughly. Preheat pans so potatoes hit hot metal. Salt at multiple stages for balanced seasoning.
We recommend the
heavy-duty sheet pans
for even roasting.
Need more choices? Browse the full air fryer baskets & accessories.
Need more choices? Browse the full air fryer baskets & accessories.
1) Classic Creamy Mashed Potatoes
Ingredients
- 3 lb Russet or Yukon Gold potatoes, peeled and chunked
- 6 tbsp butter
- 3/4–1 cup warm milk or half-and-half
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
Steps
- Place potatoes in a pot, cover with cold water by 1 inch, add 1 tbsp salt. Boil; simmer 12–15 minutes until very tender.
- Drain well. Return to hot pot 1–2 minutes to steam-dry.
- Mash with butter, then slowly add warm milk to desired creaminess.
- Season with salt and pepper. Optional: whip briefly for extra fluff.
Tip: For next-level texture, use a potato ricer and finish with warm cream.
2) Crispy-Skin Baked Russet Potatoes
Ingredients
- 4 large Russet potatoes, scrubbed and dried
- 2 tbsp oil
- 1 tsp kosher salt
Steps
- Heat oven to 425°F. Prick potatoes with a fork.
- Rub with oil and salt. Place on rack over a sheet pan.
- Bake 55–65 minutes until skins are crackly and centers yield.
- Split, fluff with fork, add butter, sour cream, chives.
Variation: Rub with garlic powder and paprika for a smoky crust.
3) Garlic-Herb Roasted Baby Potatoes
Ingredients
- 2 lb baby gold potatoes, halved
- 3 tbsp olive oil
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1 tsp garlic powder + 2 cloves minced
- 1 tbsp chopped rosemary or thyme
Steps
- Preheat pan at 450°F. Toss potatoes with oil, seasonings, herbs.
- Roast 20 minutes cut-side down; flip and roast 10–15 minutes more.
- Finish with extra herbs and flaky salt.
4) Oven & Air-Fryer Potato Wedges
Ingredients
- 3 large Russets, cut into thick wedges
- 2 tbsp oil, 1 tsp kosher salt
- 1 tsp paprika, 1/2 tsp garlic powder
Steps (Oven)
- Soak wedges in cold water 20 minutes; drain and dry.
- Toss with oil and spices. Bake at 425°F on preheated pan 20–25 minutes, flipping once.
Steps (Air Fryer)
- Air fry at 380°F for 15–18 minutes, shaking halfway.
5) Diner-Style Hash Browns
Ingredients
- 3 medium Russets, peeled and grated
- 2 tbsp butter + 1 tbsp oil
- Salt, pepper
Steps
- Rinse shreds until water runs clear; squeeze very dry.
- Heat butter/oil in skillet on medium-high.
- Spread potatoes in even layer; press lightly. Cook 5–7 minutes per side until deeply golden.
- Season and serve.
6) Potato Pancakes (Latkes)
Ingredients
- 1 lb Russets, grated
- 1 small onion, grated
- 1 egg, 2 tbsp flour, 1 tsp salt
- Oil for shallow frying
Steps
- Mix potato, onion, egg, flour, salt. Squeeze out excess moisture.
- Pan-fry spoonfuls in hot oil 3–4 minutes per side.
- Drain on rack; serve with sour cream or applesauce.
7) Scalloped Potatoes (Gratin Dauphinois)
Ingredients
- 2 lb Yukon Golds, thinly sliced
- 1 1/2 cups heavy cream + 1/2 cup milk
- 2 cloves garlic, minced
- 1 1/2 cups shredded Gruyère or cheddar
- Salt, pepper, pinch nutmeg
Steps
- Heat oven to 375°F. Butter a 9×13 dish.
- Simmer cream, milk, garlic, nutmeg, salt, pepper 2–3 min.
- Layer potatoes, cheese, and cream mixture; repeat.
- Bake covered 40 min; uncover 20–25 min until bubbly and golden.
8) Classic American Potato Salad
Ingredients
- 3 lb Yukon Golds, cubed
- 1 cup mayo, 2 tbsp yellow mustard
- 1/2 cup diced celery, 1/4 cup red onion
- 3 hard-boiled eggs, chopped
- 2 tbsp sweet relish, salt, pepper
Steps
- Boil potatoes in salted water until tender; drain and cool.
- Fold with remaining ingredients; chill 1 hour.
9) German Warm Potato Salad
Ingredients
- 2 lb red potatoes, sliced
- 4 slices bacon, chopped
- 1/2 cup onion, 2 tbsp Dijon
- 1/4 cup apple cider vinegar, 1 tbsp sugar
- Salt, pepper, parsley
Steps
- Boil potatoes until tender; drain.
- Cook bacon; remove. Sauté onion in drippings.
- Whisk in vinegar, Dijon, sugar; simmer 1–2 minutes.
- Toss potatoes with warm dressing; top with bacon and parsley.
10) Spanish Patatas Bravas
Ingredients
- 2 lb potatoes, 1-inch cubes
- 3 tbsp olive oil, salt
- For bravas sauce: 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp hot paprika, 1 tbsp tomato paste, 1 cup crushed tomatoes, 1 tsp vinegar, salt
- Aioli or mayo to serve
Steps
- Roast potatoes at 450°F 30–35 minutes until crisp.
- Simmer sauce 10 minutes; season with vinegar and salt.
- Serve potatoes with bravas sauce and aioli.
11) Tortilla Española (Spanish Omelette)
Ingredients
- 1 lb potatoes, thinly sliced
- 1 medium onion, sliced
- 6 eggs, salt, olive oil
Steps
- Sauté potatoes and onion in generous oil until tender, not browned; drain and reserve oil.
- Beat eggs with salt; fold in potatoes.
- Cook in 10-inch skillet until almost set; flip with plate; cook 2–3 min more.
12) Indian Jeera Aloo (Cumin Potatoes)
Ingredients
- 1 1/2 lb boiled potatoes, cubed
- 2 tbsp oil or ghee
- 2 tsp cumin seeds, 1 tsp grated ginger
- 1/2 tsp turmeric, 1/2 tsp chili powder, salt
- Fresh cilantro, squeeze of lemon
Steps
- Bloom cumin in hot oil; add ginger and spices.
- Toss in potatoes; sauté until edges crisp. Finish with cilantro and lemon.
13) Aloo Gobi (Potato-Cauliflower Curry)
Ingredients
- 2 cups potato cubes, 3 cups cauliflower florets
- 1 onion, 2 tomatoes, 1 tsp grated garlic, 1 tsp grated ginger
- 1 tsp cumin seeds, 1 tsp coriander, 1/2 tsp turmeric, 1 tsp garam masala, chili to taste, salt
Steps
- Sauté cumin, onion, garlic, ginger; add tomatoes and spices; cook down.
- Add potatoes and cauliflower; cover and cook until tender, stirring occasionally.
14) Creamy Potato-Leek Soup
Ingredients
- 3 leeks (white/light green), sliced and rinsed
- 2 lb potatoes, peeled and cubed
- 2 tbsp butter, 6 cups stock
- 1/2 cup cream (optional), salt, pepper
Steps
- Sweat leeks in butter 6–8 minutes.
- Add potatoes and stock; simmer 15–20 minutes.
- Blend smooth (immersion blender). Stir in cream; season.
We recommend the immersion blender. Need more choices? Browse the full soup pots.
15) Loaded Potato Soup
Ingredients
- 6 slices bacon
- 2 lb potatoes, cubed
- 1 onion, 2 cloves garlic
- 4 cups stock, 1 cup milk, 1/2 cup sour cream
- Shredded cheddar, chives, salt, pepper
Steps
- Crisp bacon; reserve drippings.
- Sauté onion/garlic; add potatoes and stock; simmer tender.
- Mash some potatoes for body; stir in milk and sour cream.
- Top with cheddar, chives, bacon.
16) Ultra-Crispy Smashed Potatoes
Ingredients
- 1 1/2 lb baby potatoes
- 3 tbsp olive oil, salt, pepper
- Garlic powder, chopped parsley
Steps
- Boil potatoes in salted water until just tender; drain.
- Smash on oiled sheet pan; brush with oil and seasonings.
- Roast at 450°F for 25–30 minutes until shatter-crisp.
17) Stuffed Potato Skins
Ingredients
- 6 baked Russets, halved and scooped
- 2 tbsp butter, 1/3 cup sour cream
- 1 cup shredded cheddar, 4 slices bacon, chives
- Salt, pepper
Steps
- Brush skins with oil; bake at 425°F for 10 minutes to crisp.
- Mix scooped potato with butter, sour cream, half the cheese; season.
- Fill skins; top with remaining cheese; bake 10–12 minutes. Garnish with bacon and chives.
18) Poutine
Ingredients
- 2 lb fries (oven-baked or fried)
- 1 1/2 cups hot brown gravy
- 1 1/2 cups cheese curds (or torn mozzarella)
Steps
- Cook fries until very crisp.
- Layer fries, cheese curds, and ladle over hot gravy just before serving.
19) Colcannon (Irish Mashed Potatoes)
Ingredients
- 2 lb potatoes
- 3 cups shredded cabbage or kale
- 4 tbsp butter, 3/4 cup milk
- 2 scallions, salt, pepper
Steps
- Boil potatoes; mash with butter and warm milk.
- Sauté cabbage/kale until tender; fold into mash with scallions. Season.
20) Swiss Rösti
Ingredients
- 1 1/2 lb waxy potatoes (parboiled, chilled), grated
- 2 tbsp butter, 1 tbsp oil, salt, pepper
Steps
- Heat butter/oil; add potatoes; press into cake.
- Cook 8–10 minutes; flip (use plate) and cook 6–8 more until crisp and golden.
21) Breakfast Potato Hash with Eggs
Ingredients
- 1 1/2 lb potatoes, 1/2-inch dice
- 1 bell pepper, 1 small onion, diced
- 4 eggs
- 2 tbsp oil, 1 tsp smoked paprika, salt, pepper
Steps
- Sear potatoes in oil 10–12 minutes until browned.
- Add onion/pepper; cook 5 minutes; season.
- Create wells; crack eggs; cover and cook to desired doneness.
22) Quick Ricotta-Potato Gnocchi
Ingredients
- 1 cup ricotta (drained), 1 cup mashed potatoes (cool)
- 1 egg, 1/2 cup parmesan
- ~1 cup flour, plus more as needed, salt
- Butter and sage or favorite sauce
Steps
- Mix ricotta, mash, egg, parmesan, salt. Fold in flour until soft dough.
- Roll ropes; cut pillows; boil in salted water until they float (1–2 min).
- Sauté briefly in butter & sage; serve with sauce.
We recommend the bench scraper. Need more choices? Browse the full pasta tools.
23) Shepherd’s Pie (Cottage Pie)
Ingredients
- 2 lb mashed potatoes (from Recipe #1)
- 1 lb ground beef or lamb
- 1 onion, 2 cloves garlic, diced carrots & peas
- 2 tbsp tomato paste, 1 cup beef stock, Worcestershire, thyme, salt, pepper
Steps
- Sauté meat and aromatics; add tomato paste, stock, Worcestershire, thyme; simmer to thicken.
- Spread in dish, top with mash; rake with fork.
- Bake at 400°F for 20–25 minutes until browned.
24) Bombay Potatoes
Ingredients
- 1 1/2 lb parboiled potato cubes
- 2 tbsp oil
- 1 tsp mustard seeds, 1 tsp cumin seeds
- 1 tsp turmeric, 1 tsp coriander, 1/2 tsp chili powder, salt
- Fresh cilantro, lemon
Steps
- Bloom mustard and cumin in hot oil.
- Add spices; toss potatoes until coated and crisp at edges.
- Finish with cilantro and lemon.
25) Dill & Lemon Roasted New Potatoes
Ingredients
- 2 lb small new potatoes, halved
- 3 tbsp olive oil, 1 tsp kosher salt
- Zest of 1 lemon, 2 tbsp chopped dill
- Black pepper
Steps
- Toss potatoes with oil, salt, pepper. Roast at 425°F for 25–30 minutes.
- Toss hot potatoes with lemon zest and dill just before serving.
We recommend the
mandoline slicer
for uniform slices (gratin, rösti).
Need more choices? Browse the full cast-iron skillets.
Need more choices? Browse the full cast-iron skillets.
Potato Nutrition & Smart Storage
Per 100 g: ~77 kcal • Carbs 17 g • Fiber 2.2 g • Protein 2 g • Potassium ~429 mg • Vitamin C ~32% DV (values vary by variety and cooking method).
- Storage: Keep raw potatoes in a cool, dark, ventilated place. Avoid fridge (can sweeten and darken when cooked).
- Leftovers: Refrigerate cooked potatoes 3–4 days in airtight containers.
- Reheat: Oven/air fryer restores crispness better than microwave.
We recommend the glass meal-prep containers for safe storage. Need more choices? Browse the full Instant Pot lineup for fast potato cooking.
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