Potatoes are cheap, filling, and incredibly versatile. Here are 10 ways to use them.
Boil potatoes until tender, mash with butter, milk, salt, and pepper. The ultimate comfort food side dish. Add garlic or cheese for extra flavor.
Cube potatoes, toss with olive oil, salt, pepper, and rosemary. Roast at 425°F for 30-35 minutes until crispy outside, fluffy inside.
Poke holes, microwave 5 minutes or bake at 400°F for 1 hour. Top with butter, sour cream, cheese, bacon, or broccoli.
Cut into strips, toss with oil and salt, bake at 425°F for 25 minutes (flip halfway). Or use an air fryer at 380°F for 15 minutes.
Diced potatoes + onion + chicken broth + cream. Simmer until potatoes are tender, blend partially for a creamy-chunky texture. Top with cheese and bacon.
Shredded potatoes + salt + pepper. Cook in a hot skillet with oil until crispy on both sides. 10 minutes. Perfect breakfast side.
Boiled potatoes + mayo + mustard + celery + onion + hard-boiled eggs. Chill before serving. Classic picnic food.
Cubed potatoes + onion + bell pepper + paprika. Pan-fry until golden and crispy. Breakfast diner classic.
Thinly sliced potatoes + cream + cheese + garlic. Layer in a baking dish, bake at 375°F for 45 minutes. Rich and cheesy.
Shredded potatoes + egg + flour + onion. Pan-fry until golden. Serve with sour cream or applesauce.
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Yukon Gold. They're naturally creamy and buttery. Russets work too but are starchier and can get gluey if over-mixed.
It depends on the recipe. For mashed and scalloped, peel. For roasted, baked, and hash browns, leave the skin on for texture and nutrition.