Potato Perfection: 9 Recipes You Don’t Want to Miss Out On
French fries, chips, and other greasy dishes have given potatoes a bad reputation, but as World’s Healthiest Foods points out, they are actually filled with key nutrients like vitamins B6 and C, potassium, and manganese. The Yukon, russet, and red varieties are also often passed over for their orange-hued relative, the sweet potato. To fix this, we’ve found 9 potato recipes that will bring potatoes back to your table.
When you want hash browns for breakfast, try something a little different. Saveur describes rösti as the Swiss version of the breakfast menu staple, and the dish can include bacon, eggs, pasta, or coffee in the ingredient list. This recipe keeps it basic, and serves 4.
- 2 ¼ pounds russet potatoes (about 3 large)
- 2 tablespoons lard or unsalted butter
- 2 tablespoons canola oil
- 1 tablespoon kosher salt, plus more to taste
Directions: Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes and set aside to cool for about 10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater; set aside.
Heat lard and oil in an 8-inch nonstick skillet over medium-low heat. When lard has melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with fat. Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.
Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve.
2. Breakfast Potato Skins
Getting away from hash browns but keeping potatoes on the breakfast table is this recipe from Sweet Little Bluebird. With plenty of options on how to fill your potatoes, you can switch up your first meal as much as you’d like, even making several variations at once.
- Baked potato, at room temperature
- Bacon, ham, or sausage (cooked)
- Cheese of choice (American, Colby Jack, cheddar, etc.)
- Seasonings of choice (salt, pepper, spice blends, etc.)
- Optional ingredients: green onion/onion, chives, sour cream
Directions: Preheat oven to 350 degrees Fahrenheit. Carefully cut the top off of the baked potato. Scoop/hollow out potato and set aside. Layer potato with desired fillings. Add a little of the scooped potato, leaving enough room for an egg. Crack egg and place it on top. Sprinkle with a little more cheese and bacon. Place on middle rack of oven and bake for approximately 20 minutes, until egg reaches desired texture.
3. Grilled Fries
In this Food Network recipe, Bobby Flay has thrown seasoned potato wedges on the grill to make thick-cut French fries. The wedges will be slightly better than your usual fried offering, and the recipe yields 6 to 8 servings.
- 3 pounds Idaho potatoes
- ½ cup canola oil
- 2 tablespoons ancho chili powder
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
Directions: Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.
4. Melting Potatoes
From Cook’s Country via Kitchen Curiosities is this recipe for melting potatoes, also known as fondant potatoes. Crisp on the outside but buttery smooth on the inside, the baked disks are addicting and will quickly become a family favorite.
- 3 pounds Yukon Gold potatoes, peeled
- 6 tablespoons unsalted butter, melted
- 1 tablespoon minced fresh thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups chicken broth
- 2 garlic cloves, lightly crushed and peeled
Directions: Adjust oven rack to upper-middle position and heat oven to 500 degrees Fahrenheit. Square off ends of potatoes and cut crosswise into 1-inch-thick disks. Toss potatoes with butter, thyme, salt, and pepper. Arrange potatoes in single layer in 13-by-9-inch baking pan.
Roast potatoes until bottoms are beginning to brown around edges, about 15 minutes. Remove pan from oven. Using flat metal spatula and tongs, loosen potatoes from bottom of pan and flip. Continue to roast until browned on second side, about 15 minutes longer.
Remove pan from oven, flip potatoes once more, and add broth and garlic. Roast until potatoes are tender and sauce has reduced slightly, about 15 minutes. Baste potatoes with sauce before serving.
5. Twice-Baked Potato Casserole
The first baking for the twice-baked potato casserole from Taste of Home isn’t listed in the directions. The ingredients call for baked red potatoes, which are then baked a second time in the recipe. The casserole serves 6 to 8.
- 1 ½ pounds red potatoes (about 6 medium), baked
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 pound sliced bacon, cooked and crumbled
- 3 cups sour cream
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 2 green onions, sliced
Directions: Preheat oven to 350 degrees Fahrenheit. Cut baked potatoes into 1-inch cubes. Place half in a greased 13-by-9-inch baking dish. Sprinkle with half of the salt, pepper, and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, 20 to 25 minutes, or until cheeses are melted. Sprinkle with onions.
6. Potato Galette
The galette from Gourmet and Epicurious will almost look to good to eat — almost. The crispy texture and smell of herbs baking will be too much to resist, no matter how visually appealing the layered potato dish is.
- 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- ¾ pound boiling or baking potatoes, scrubbed but not peeled
- ¼ teaspoon crumbled dried rosemary
Directions: In a small bowl, stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the rosemary, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner.
Heat the mixture over moderately high heat until it begins to sizzle, then transfer the skillet to the middle of a preheated 450-degree-Fahrenheit oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.
7. Potato Salad with Cipollini Onions, Olives, and Fennel
Martha Stewart’s recipe isn’t what you might expect when you hear the words “potato salad.” There won’t be any mayonnaise, and the side dish does not have the same consistency. It makes 6 servings.
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 ½ pounds baby Yukon Gold potatoes, peeled and halved
- ½ pound cipollini onions, peeled
- ⅛ teaspoon red-pepper flakes
- 1 cup homemade or store-bought low-sodium chicken stock
- Coarse salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon white-wine vinegar
- ½ cup picholine olives, pitted (2 ½ ounces)
- 1 small fennel bulb, very thinly sliced
- ½ cup fresh flat-leaf parsley
- 1 ounce Parmesan cheese, shaved (1 cup)
Directions: Heat a medium skillet over medium-high heat. Add oil and garlic, and cook for 2 minutes. Add potatoes, onions, and red-pepper flakes. Cook until onions are golden, about 7 minutes. Add stock, and season with salt and pepper. Bring to a simmer, cover, and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve ½ cup cooking liquid.
Combine reserved liquid, vinegar, ½ teaspoon salt, and pepper. Pour over warm potatoes and onions. Stir in olives, and let cool completely. Add fennel and parsley, and combine. Season with salt and pepper. Top with Parmesan.
8. Grilled Corn and Potato Chowder
Increase the flavor profile of your chowder by following Cooking Light’s example. In this potato chowder, grilled corn gives a new, smoky element to your corn and potato soup. It serves 6.
- 1 pound small red potatoes, quartered
- 1 tablespoon salt, divided
- 3 tablespoons softened butter, divided
- 4 ears shucked corn
- Cooking spray
- ¾ cup finely chopped onion
- ⅛ teaspoon ground red pepper
- 3 cups 2 percent reduced-fat milk
- ½ cup half-and-half
- 2 thyme sprigs
- 3 tablespoons finely chopped chives
- 1 ½ teaspoons chopped fresh thyme
- ½ teaspoon freshly ground black pepper
Directions: Preheat grill to medium-high heat. Place a grill basket on grill.
Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into ¼-inch cubes.
Melt 1 tablespoon butter; brush evenly over corn. Place corn on grill rack coated with cooking spray. Place potatoes in grill basket coated with cooking spray. Grill corn and potatoes 15 minutes or until slightly charred, turning occasionally. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.
Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.
9. Potato Gratin with Gruyère
A gruyère-flavored makeover of your gratin is in store when you make Bon Appétit’s recipe. Cheese.com describes gruyère as having a nutty, complex flavor, which will make for an earthy and satisfying gratin.
- ¾ cup plus 2 tablespoons heavy whipping cream
- 1 large garlic clove, peeled
- 1 ¼ pounds russet potatoes, peeled, cut into ⅛-inch-thick rounds
- 1 ½ teaspoons chopped fresh thyme
- ¼ cup whole milk
- ½ cup coarsely grated Gruyère cheese
Directions: Position rack in center of oven and preheat to 350 degrees Fahrenheit. Generously butter 9-inch-diameter glass pie dish. Place pie dish on rimmed baking sheet. Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat.
Arrange ⅓ of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with ½ teaspoon thyme and season lightly with salt and pepper. Pour ¼ cup garlic cream over. Repeat layering two more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then ¼ cup milk. Sprinkle cheese over.
Bake gratin until golden on top and potatoes are very tender, 60 to 70 minutes. Let potato gratin rest 10 minutes before serving.