potato side dishes

<p>Serve these potatoes as part of an Indian buffet, or as a side dish for grilled meat</p>

Spicy potatoes

potato

olive oil

tsp mustard seed

turmeric

tsp garam masala

frozen pea

<p>Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.</p>

Crispy Roasted Garlic Parmesan Crusted Potatoes, a delicious side dish that is super easy to make, and with minimal prep. Golden brown fluffy baby potatoes halves with an epic parmesan and garlic crust, this is the best side for any roast all year round. These crusted potatoes make an excellent alternative to the classic roast potatoes.

Crispy Roasted Garlic Parmesan Crusted Potatoes

750 g baby potatoes ((one small bag))

extra virgin olive oil

parmesan

garlic

paprika

salt and pepper

Preheat the oven to 200 degrees Celsius (390 Fahrenheit).

In an oven-proof dish or a roasting tray, drizzle the oil all over, tilting the tray slightly to ensure an even coating.

In a bowl, mix the parmesan, paprika, garlic granules, salt and pepper, then sprinkle it all over the tray, making sure there is an even layer of the parmesan mixture.

Cut the baby potatoes in half, then arrange them on the tray side down.

Bake for 45 minutes until golden.

This impressive potato torte is perfect as a side dish to dinner or brunch!

Brown Butter and Thyme Potato Torte

lbs. yukon gold potatoes

butter, divided

fresh thyme, chopped

balsamic glaze (store bought, right by the vinegar)

salt

black pepper

Peel the potatoes then slice on a mandoline into 1/8&#8243; slices.

Pour 3 tablespoons of the melted butter in a 10&#8243; cast iron skillet over medium heat.

Start layering the potatoes into concentric circles in the skillet until you have a couple of layers down. Then sprinkle in some salt, pepper and 1 tablespoon of the fresh thyme.

Working quickly, add in another couple layers of potatoes, more salt and pepper and thyme and now a drizzle of the balsamic glaze.

Repeat with the potatoes, salt, pepper and thyme, then when you get about halfway down pour in the three tablespoons of melted butter.

Repeat with the reaming potatoes, glaze, salt, pepper and thyme until you&#8217;re done.

Press down firmly with an 8&#8243; dinner plate or cake pan and then transfer the skillet to the oven for 30 minutes.

Carefully remove the skillet to the stove and press down once again with the cake pan.

Return to the oven and cook another 25 minutes.

After the torte has cooled slightly, run a knife around the edges of the skillet and then flip out onto a large plate and cut into wedges. See note*

Tried this last night, absolutely the best!  My very picky husband loved it.  The truly amazing part was that I actually had some balsamic glaze in my pantry! (no fresh thyme, freeze-dried though!)
This has also unleashed my creative potato tort creativity. I didn't even know I had one, but..... maybe a parmesan, garlic next?  Love to find an excellent recipe that enables me to enjoy as is or switch it out.
Many, many thanks!
PS, many more great recipes to try on your site.

Delish.com has a fun new way to prepare your potatoes. 

Bloomin' Baked Potato

potatoes

garlic powder

kosher salt

c. Cheddar cheese

bacon,

tbsp. finely chopped chives

sour cream,

This is a great recipe! I am lazy and just use packaged bacon bits. I have noticed since i started making these (shame its 70 minutes) my craving for french fries has gone away. I do not put any salt other than garlic sLt on them. They say a craving indicates a lack of something. Wonder what it is?
Anyway a baked potato is very filling.

this didn't help at all you freaking bots

https://streaming.hearstdigitalstudios.com/58549c49-fea2-430b-bf91-91648c03040a/video_rover_16x9_1080p_hd_1570543661_29582.mp4

Bloomin' Baked Potatoes Are Everything Bloomin' Onions Could Never Be

These easy Air Fryer French Fries are a super healthy way to enjoy this popular potato side dish! Use fresh russet potatoes or frozen french fries depending on what you have on hand, both will turn out wonderfully crisp and tasty!!

Air Fryer Homemade French Fries

olive oil ((extra virgin, optional))

salt & pepper ((to taste))

Wash and cut potatoes into lengthwise strips (fries) approximately 1/4 - 1/2 inch in width. To prevent my fries from browning, I place my cut fries into a bowl of cold water. For best results, fries should be soaked for about 15 minutes, then rinsed, transferred to paper towels and dried.

If desired, return the fries to a dry bowl. Add oil, salt and pepper, and toss the fries to coat evenly before cooking.

Heat your air fryer to 400 degrees (205 degrees C), coat trays or basket with non-stick cooking spray or oil, and place half the fries in the air fryer basket or on the tray(s) of your air fryer. *If using a rotisserie basket, the fries should not fill the basket more than 3/4 full. They need to have some space to move around in the basket. Fries placed on a tray or in a basket air fryer should have some space between them so they can crisp up evenly.

Set the timer for 10 minutes, at this point check the fries in the rotisserie basket and determine if they will need another 5 or 10 minutes until crispy. With fries that are placed on a tray or in a basket air fryer, the fries should be flipped or turned at the 10 minute mark to cook evenly. Continue air frying for 10 more minutes. Add a few more minutes if needed, to get extra crispy fries.

Cook additional batches, as necessary.

Over 40 most popular best potato recipes including potato side dishes, creamy potato soups, potatoes for dinner, sweet potato recipes, and more.

40 Best Potato Recipes

You can make or prepare some of these potato recipes ahead of time (mashed potatoes, anyone?). Store in the refrigerator for up to 4-5 days (depending on the recipe). Some of these recipes can also be frozen for up to 3 months (such as soups and tater tots). Confirm storing instructions by checking each recipe.

To reheat any of these recipes and serve them warm, reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through, or on the stovetop over medium low heat for 5-10 minutes, depending on the recipe. If heating from frozen, let it thaw first and then reheat.

Over 30 popular best potato side dishes including mashed potatoes, roasted potatoes, creamy cheesy potatoes, air fryer or instant pot potatoes, and more! One of my favorite recipes are these creamy mashed potatoes.

30 Potato Side Dishes

cup unsalted

(or 2 ounces) cream cheese

cup half and half cream

teaspoon salt

teaspoon ground black pepper

fresh parsley, finely chopped (optional, for garnish)

Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.

Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.

Add in the butter and cream cheese and use an electric hand mixer to mix until melted and incorporated  into the potatoes.

Slowly add in the cream and continue to whisk with the electric mixer. Add salt and pepper.

Remove from heat and transfer to a serving dish, garnish with parsley, extra butter and serve warm.

These creamy, velvety, and oh-so-buttery Scalloped Potatoes will become the little black dress of your dinner table! Fabulous enough for a holiday party and easy enough for a weeknight meal.

Scalloped Potatoes

lbs Yukon gold potatoes (6 to 8 medium potatoes)* (3.29)

6 1/2 tsp salt, divided (0.18)

Tbsp salted butter* (0.70)

Tbsp All-purpose flour* (0.04)

milk* (0.50)

chicken broth* (0.16)

tsp black pepper, (0.01)

onion powder (0.03)

garlic powder (0.03)

nutmeg (0.01)

cayenne pepper (0.01)

Place a rack in the center of your oven and preheat to 350°F. Grease a 9x9 casserole dish. Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt.  Peel and slice potatoes 1/4 inch thick, add to the salted water, and boil for five minutes. Strain the potatoes.

Mix the milk and chicken stock in a microwave-safe dish and warm the liquid until it&#39;s barely steaming. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, constantly stirring, until the paste begins to bubble.

Add the hot milk and chicken stock mixture, stirring as the sauce thickens. Bring it to a boil.

Add the remaining 1/2 teaspoon of salt, black pepper, garlic powder, onion powder, nutmeg, and cayenne pepper. Lower the heat, and cook the milk sauce for two minutes more. Remove from the heat.

Layer half of the potatoes in the pan and cover with half of the sauce.

Repeat the layering process for the final layer.

Spread the sauce on top of the potatoes in an even layer, from edge to edge. Cover the dish with aluminum and bake for 30 minutes.

Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance.  Cool for 15 minutes before serving.

A delicious and simple side dish, cheesy, creamy Au Gratin Potatoes for Two is the perfect addition to your date night dinner.  Pairs beautifully with so many main courses!

Au Gratin Potatoes for Two

Butter, oil or cooking spray (for baking dishes)

onion

garlic (minced)

heavy cream (or enough to cover)

dry mustard

cayenne pepper

Salt and white or black pepper (to taste)

Cheddar cheese

chives

Preheat oven to 375 degrees. Butter, oil or spray two small baking dishes large enough to hold the potatoes and the cheese sauce with cooking spray.

Place potatoes, onion and garlic in a small saucepan.  Add heavy cream and salt and white or black pepper to taste.

Bring to a simmer and gently cook the potatoes for 5 minutes after the cream comes to a simmer, stirring carefully once or twice, being careful to not break up the potatoes.

Remove potatoes, onions and garlic to a bowl with a slotted spoon.  Let cool slightly so you can handle them.

Whisk grated cheese into the cream until smooth, returning the cream to low heat if necessary to smooth out the cheese sauce.

Add dry mustard, cayenne and salt and pepper to taste.

Layer 1/3 of the potatoes into the two individual baking dishes (1/6 into each dish). Drizzle each dish with 1/3 of the cheese sauce. Repeat layering two more times, finishing with cheese sauce.

Place on a baking sheet and cover loosely with aluminum foil.  Bake for 35-40 minutes or until the potatoes are tender and the gratins are bubbling.  Remove the aluminum foil 10 to 15 minutes before they&#39;re done so the cheese browns slightly.

Sometimes referred to as a Mashed Potato Casserole, these Twice-Baked Mashed Potatoes are smooth, creamy, slightly cheesy, garlicky, a little bit tangy and a whole lot delicious!  Best of all, they can be made two to three days ahead of time!

Twice-Baked Mashed Potatoes (Mashed Potato Casserole)

Cooking spray

garlic (peeled)

Salt

unsalted butter

(8-ounce) cream cheese (room temperature)

sour cream

half-and-half

black pepper (to taste)

Spray a 13 x 9-inch baking dish (or two smaller baking dishes) with cooking spray.

Place peeled potatoes and garlic in a pot of cold water to cover.  Add a generous amount of salt (approximately 1 tablespoon).

Set the pot on the stove burner and set the heat to HIGH.  Place the butter in a stainless steel bowl and set it over the potatoes to melt the butter.

Bring potatoes and garlic to a boil.  KEEP AN EYE ON THE BUTTER and remove the bowl from the pot when the butter JUST melts and before the pot boils over.  Add 1 teaspoon salt to the butter.

Boil the potatoes uncovered until they can be easily pierced with a knife.  Turn the heat off.

Drain the potatoes then place the pot back on the OFF--BUT STILL WARM-- burner for 1-2 minutes.

Working quickly, push the potatoes through a potato ricer into the melted salted butter.  Stir to distribute the butter and smooth out the &quot;riced&quot; potatoes.

Push the potatoes to one side of the bowl.  Place the cream cheese, sour cream and half-and-half in the other side of the bowl.  Puree the cream cheese/sour cream/half-and-half blend with an immersion blender (DO NOT PUREE THE POTATOES).  (Alternatively, use a hand mixer to smooth out the blend.)

Stir the potatoes into the cream cheese/sour cream/half-and-half blend.  (It will take a little while and you may think you have potato soup, but as the potatoes cool, they&#39;ll blend with the creamy blend.

Transfer the potatoes to the prepared baking dish.  Refrigerate until needed.

When ready to bake, let potatoes sit out at room temperature for 30 minutes.  (You never want to place a cold ceramic or glass dish directly into a hot oven.)  Preheat oven to 375 degrees.  Bake for 45-50 minutes or until heated through and the top is lightly golden.

Hello! This recipe is delicious. This year I’m  planning on making these for a group of 24…have you ever done this in past and if so what size pan do you think would work or any tips you can give me would be fantastic!!

What a lovely recipe! I love how easy, creamy, and comforting this is with every entree. Thanks for sharing!

These mashed potatoes were a Godsend this Thanksgiving. Lately I've been taking them off the menu because it’s just too many sides to deal with for Thanksgiving and too many dishes to contend with during cleanup. I made this 2 days in advance and it couldn’t have been more delicious and a special version for a special meal.

This Mississippi Mud Potatoes recipe is the ultimate side dish! Features a creamy, cheesy sauce, lots of crispy bacon, and tender potatoes.

Mississippi Mud Potatoes

½ pounds Yukon Gold potatoes (peeled and cubed* (about 6-7 cups))

bacon (about 10-14 slices, chopped)

sharp cheddar cheese (shredded (about 3 cups))

mayonnaise

sour cream (good quality, like Daisy or Good Culture)

onion powder

green onions (sliced (or an additional ½ teaspoon onion powder))

Preheat the oven to 400ºF (200ºC) and lightly grease a 9X13” baking dish with cooking spray or a thin coat of softened butter.

Cook the bacon bits. Slice your bacon strips into 3/4” cubes (I slice them lengthwise in half through the center, then into ¾” pieces). Add them to a large Dutch oven or skillet with high sides. Cook on medium heat, stirring them often with a wooden spoon to break them up and ensure they cook evenly. Once crisp, use a slotted spoon to transfer the cooked bacon pieces to a paper towel-lined plate to drain. Set aside.

Add the mayonnaise, sour cream, salt, pepper, garlic powder, onion powder, and green onions to a very large bowl. Stir well to combine the ingredients.

Sprinkle in the cheese and cooked bacon pieces, and fold them in until evenly distributed.

Finally, add the cubed potatoes and toss them with the sour cream, mayo, and cheese mixture until well coated.

Transfer the potato mixture to the prepared baking dish, spreading it into an even layer.

Bake in the preheated oven for 50-60 minutes (uncovered), or until the potatoes are easily pierced with a fork and tender.

Remove from the oven and allow to cool for 5 minutes before serving. Garnish with additional sliced green onion (if desired)

These have so much flavor considering how simple the ingredients are! They are my now my husband's favorite side dish, and the leftovers are awesome too.

See how easy it is to elevate your mashed potatoes with this Duchess Potatoes recipe! &nbsp;These individually-piped potato puffs are a rich, elegant side dish for a special occasion dinner.

Parmesan Duchess Potatoes

Yukon gold potatoes (, peeled and cubed)

heavy cream

unsalted butter (, softened, plus 2 tablespoons melted for brushing the potatoes)

Parmiganno Reggiano (, divided)

kosher salt (,

pepper

nutmeg ((optional))

Place cubed potatoes in a large pot with enough cool water to cover by 2 inches. Add a pinch of salt, bring to a boil, reduce heat, and simmer until potatoes are soft, about 15 minutes. (You can also cook the potatoes in a pressure cooker according to your manufacturer's directions.) Drain potatoes well in a colander and let stand 5 minutes.

Preheat oven to 425 degrees F (standard) or 400 degrees F (convection).

In a large bowl, pass potatoes through a food mill or ricer, or mash well with a masher. Stir in softened butter with a wooden spoon until melted and combined. Add heavy cream, 1/2 cup grated Parmigiano Reggiano, salt, pepper, and nutmeg. Adjust salt and pepper to taste. Add egg yolks, one at a time, stirring until incorporated. Transfer potato mixture to a pastry bag fitted with a large star tip.

Line two baking sheets with parchment and spray with cooking spray. Pipe potatoes onto the sheet in 3-inch circles, about 2-inches in height, leaving about 2-inches between mounds (the potatoes will spread slightly as they bake). Freeze for 15 minutes, until just firm.

Gently brush potato mounds with melted butter and sprinkle with remaining Parmigiano Reggiano.

Bake until tops are golden and centers are hot, about 20 minutes. Let stand a few minutes before transferring to a platter with a thin spatula. Serve hot.

These were fantastic!  I made and served them (everyone loved them) and had 5 left over in my fridge.  I meant to freeze them and forgot, decided to see if they would still be good 3 days later and to my surprise, they were just as good! Thanks for such a great recipe!

Have never met a potato I didn't like and these LOOK FABULOUS. I have found with certain recipes that freezing potatoes may change the texture, can these be piped out recipes on a cookie sheet and frozen  then  thawed and baked at a later time?  in your recipes can add a note saying if this particular recipe can be frozen prior to baking and if it will freeze well after its been cooked/baked.

I love your blog...keep it up....HAPPY HOLIDAYS

Amanda, these duchess potatoes are stunning!  I've never made them before, but seeing your finished product is inspiring me.  BTW - don't you just love your potato ricer?  Turns out the creamiest mashed potatoes EVER!

https://content.jwplatform.com/videos/BJSXYaVZ.mp4

Rich and creamy inside with buttery, crispy exteriors, these Parmesan Duchess Potatoes are an easy way to elevate mashed potatoes for an impressive side dish.

Top 12 potato side dishes recipes from across the web

The most viewed potato side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy potatoes

Crispy Roasted Garlic Parmesan Crus...

Brown Butter and Thyme Potato Torte

Bloomin' Baked Potato

Air Fryer Homemade French Fries

40 Best Potato Recipes

30 Potato Side Dishes

Scalloped Potatoes

Au Gratin Potatoes for Two

Twice-Baked Mashed Potatoes (Mashed...

Mississippi Mud Potatoes

Parmesan Duchess Potatoes

Top 12 potato side dishes recipes from across the web

The most viewed potato side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy potatoes

Crispy Roasted Garlic Parmesan Crus...

Brown Butter and Thyme Potato Torte

Bloomin' Baked Potato

Air Fryer Homemade French Fries

40 Best Potato Recipes

30 Potato Side Dishes

Scalloped Potatoes

Au Gratin Potatoes for Two

Twice-Baked Mashed Potatoes (Mashed...

Mississippi Mud Potatoes

Parmesan Duchess Potatoes

The most viewed potato side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine