9 Easy Potato Recipes Side Dishes That Steal The Show Every Time

Are you stuck in a dinner-time rut, serving the same boring side dishes on repeat? You’ve perfected the main course—a juicy roasted chicken, a perfectly seared steak—only to feel uninspired by the thought of another simple salad or steamed vegetable. It’s a common struggle for even the most seasoned home cooks; the side dish becomes an afterthought, failing to match the excitement of the main event.

That feeling of “side dish fatigue” is real. You want something delicious and satisfying, a dish that complements your main course without requiring hours of extra work. You’re looking for simple potato recipes that are more than just filler on the plate. You need a side dish that’s easy enough for a weeknight but impressive enough for guests, something that brings a “wow” factor back to the dinner table.

The solution is the incredibly versatile potato, and these recipes will make it the star of your meal. Potatoes are the ultimate versatile side dish, perfect for everything from weeknight dinners to holiday feasts. With methods ranging from creamy and comforting to crispy and savory, there’s an easy potato recipe to complement any main course and steal the show every time.

Tired of the Same Old Side Dish?

The fastest way to break out of a meal-planning rut is by reimagining your side dishes with potatoes. As a home cook who has planned countless meals, I know the struggle of a main dish being let down by a boring side. These are my go-to, tested recipes that never fail to impress. We often focus so much on the protein, whether it’s chicken, beef, or pork, that the accompaniments feel like an obligation rather than an opportunity.

But what if your side dish was the part of the meal everyone talked about? Potatoes are the perfect canvas. They are a beloved staple, a crowd-pleasing ingredient that can be transformed to suit any meal, from a casual weeknight dinner to a special occasion holiday feast. Forget uninspired, repetitive sides; it’s time to explore the simple, show-stopping potential of the humble potato.

9 Easy Potato Recipes Side Dishes That Steal The Show Every Time

This curated collection of the most popular and highest-rated potato side dishes is your new playbook for memorable meals. Updated for 2025, each of these nine recipes focuses on simplicity and incredible flavor, ensuring you can deliver a stunning side dish without the stress. We’ll cover a variety of textures—from unbelievably crispy and cheesy to luxuriously creamy and fluffy—so you can find the perfect partner for any main course.

Whether you need quick potato side dishes for a busy evening or easy potato side dishes for a crowd, this list has you covered. Get ready to find your new favorite way to cook potatoes.

1. The Ultimate Creamy Mashed Potatoes

To make this classic side dish, the key is to create a perfectly smooth and fluffy texture without being gummy. This recipe transforms simple ingredients into the ultimate comfort food, a classic for a reason. Its buttery, creamy consistency makes it the perfect accompaniment for roasts, meatloaf, or fried chicken, soaking up every last bit of delicious gravy. It’s the kind of dish that feels like a warm hug on a plate.

• Ingredients:
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup unsalted butter, melted
  • 1 cup heavy cream or whole milk, warmed
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 2 cloves minced garlic, 2 tbsp chopped fresh chives
• Instructions:
  1. Place the peeled and chopped potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  2. Drain the potatoes thoroughly in a colander. Return the empty pot to the stove over low heat for one minute, then add the potatoes back in to evaporate any remaining moisture.
  3. Mash the potatoes until smooth using a potato masher or ricer.
  4. Gently fold in the melted butter. Gradually pour in the warm cream, mixing until you reach your desired creamy consistency.
  5. Season generously with salt and pepper. If using, stir in minced garlic or fresh chives.

Pro-Tip: For the fluffiest texture, use a potato ricer instead of a masher and ensure your butter and cream are warm before adding them to the potatoes. This prevents the potatoes from cooling down and becoming dense.

Pin this classic recipe for your next family dinner!

2. Crispy Herb Roasted Potatoes

The best oven roasted potatoes have an irresistibly crispy, golden-brown exterior while remaining soft and tender inside. This simple, hands-off recipe is a weeknight hero. Tossed with olive oil and aromatic herbs like rosemary and thyme, these potatoes emerge from the oven full of flavor. They are the perfect versatile side for everything from roasted chicken to grilled steak.

• Ingredients:
  • 1.5 lbs baby red potatoes
  • 3 tbsp extra virgin olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the potatoes thoroughly. Cut them into halves or quarters, ensuring they are all roughly the same size for even cooking.
  3. In a large bowl, toss the potatoes with olive oil, chopped fresh rosemary, thyme, garlic powder, salt, and pepper until they are evenly coated.
  4. Spread the potatoes in a single, even layer on a large baking sheet.
  5. Roast for 35-45 minutes, flipping them halfway through, until they are deeply golden brown, crispy on the outside, and easily pierced with a fork.

Lesson Learned: Don’t overcrowd the pan! Giving the potatoes space is the number one secret to achieving that perfectly crispy exterior. An overcrowded pan will steam the potatoes, making them soft instead of crispy. Use two pans if necessary.

Save this to your ‘Easy Weeknight Meals’ board!

3. Creamy & Cheesy Au Gratin Potatoes

This indulgent side dish features thinly sliced potatoes baked in a rich, velvety cheese sauce until bubbly and golden. It’s the ultimate comfort food and a show-stopper at any holiday meal or special occasion. While it looks elegant, the process is straightforward, layering potatoes with a homemade sauce made from Gruyere and sharp cheddar for a complex, savory flavor that is simply irresistible.

• Ingredients:
  • 2.5 lbs Russet potatoes, peeled
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 1 cup heavy cream
  • 1.5 cups shredded Gruyere cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 clove garlic, minced
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper, to taste
• Instructions:
  1. Preheat your oven to 375°F (190°C). Generously butter a 9×13 inch baking dish.
  2. Using a mandoline slicer for best results, slice the potatoes into very thin, uniform 1/8-inch rounds.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute to form a roux.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Bring to a simmer and cook for a few minutes until it thickens.
  5. Remove from the heat and stir in 1 cup of the Gruyere, 1/2 cup of the cheddar, minced garlic, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.
  6. Arrange one-third of the potato slices in an overlapping layer in the prepared dish. Pour one-third of the cheese sauce over the top. Repeat the layers two more times.
  7. Sprinkle the remaining cheese over the top layer.
  8. Bake, covered with foil, for 45 minutes. Remove the foil and bake for another 20-25 minutes, until the top is golden brown, the sauce is bubbly, and the potatoes are tender.

Pro-Tip: Using a combination of Gruyere for its nutty flavor and sharp cheddar for its classic tang creates a more complex and delicious cheese sauce that elevates the entire dish.

Perfect for the holidays! Pin this recipe now.

4. Stunning Hasselback Potatoes

Hasselback potatoes are known for their unique accordion-like appearance, with crispy, fan-like edges and a soft, baked potato center. This Swedish technique is surprisingly easy to master and turns a simple Russet potato into a work of art. Brushed with garlic butter and herbs, every slice gets wonderfully seasoned and crisp, creating a texture that’s the best of both a baked potato and a potato chip.

• Ingredients:
  • 4 large Russet potatoes, scrubbed clean
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
• Instructions:
  1. Preheat your oven to 425°F (220°C).
  2. To slice the potatoes, place one on a cutting board between two chopsticks or wooden spoon handles. This will act as a stopper for your knife.
  3. Carefully slice the potato into thin, 1/8-inch slices, stopping when your knife hits the chopsticks. Do not slice all the way through. Repeat with the remaining potatoes.
  4. In a small saucepan or microwave-safe bowl, melt the butter with the olive oil. Stir in the minced garlic and fresh parsley.
  5. Place the potatoes on a baking sheet. Brush them generously with half of the garlic butter mixture, making sure to get it down between the slices. Season well with salt and pepper.
  6. Bake for 50-60 minutes. After 30 minutes, remove the potatoes from the oven and baste them with the remaining butter mixture. Continue baking until the edges are deep golden brown and crispy, and the centers are tender.

Pro-Tip: The secret to getting the butter and seasonings deep inside is to gently fan the slices apart with your fingers or a knife after the first 30 minutes of baking, right before you baste them the second time.

Impress your guests! Save this stunning recipe.

5. Irresistible “Melt in Your Mouth” Potatoes

This unique recipe creates potatoes that are incredibly crispy on the outside with an interior so tender and creamy it literally melts in your mouth. The magic happens in two stages: first, the potatoes are roasted at a high temperature in butter to create a caramelized crust. Then, they finish cooking in a savory broth, which they absorb to become unbelievably soft and flavorful.

• Ingredients:
  • 2 lbs Yukon Gold potatoes
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup chicken or vegetable broth, warmed
  • 4-5 fresh thyme sprigs
  • 4 whole garlic cloves, smashed
  • Salt and freshly ground black pepper, to taste
• Instructions:
  1. Preheat your oven to a very hot 500°F (260°C).
  2. Peel the potatoes and slice them into uniform 1-inch thick rounds.
  3. Place the stick of butter in a 9×13 inch metal baking pan and place it in the preheating oven for a few minutes until the butter is melted and sizzling.
  4. Carefully remove the hot pan. Arrange the potato slices in a single layer in the hot butter. Season the tops generously with salt and pepper.
  5. Roast for 15 minutes. Carefully flip the potatoes and roast for another 15 minutes until both sides are well-browned.
  6. Remove the pan from the oven. Scatter the smashed garlic cloves and thyme sprigs around the potatoes. Pour the warm broth over everything.
  7. Return the pan to the oven and bake for a final 15 minutes, or until the broth is almost fully absorbed and the potatoes are exceptionally tender.

Lesson Learned: Don’t skip the step of heating the pan and butter first. Searing the potatoes in the hot fat is crucial for creating that initial crispy, caramelized crust on both sides, which provides the signature texture of this dish.

Try this unique recipe tonight! Pin it for later.

6. Fully Loaded Twice-Baked Potatoes

This recipe elevates the humble baked potato into a hearty, satisfying side dish with crispy skin and a creamy, loaded filling. After baking, the potato flesh is scooped out, mashed with butter, sour cream, cheddar cheese, and bacon, then stuffed back into the potato skins and baked again. It’s a classic steakhouse side that is substantial enough to be a meal on its own.

• Ingredients:
  • 4 large Russet potatoes
  • 6 slices of bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
  • 2 tbsp milk
  • 2 tbsp chopped green onions or chives
  • Salt and freshly ground black pepper, to taste
• Instructions:
  1. Preheat oven to 400°F (200°C). Scrub the potatoes, prick them several times with a fork, and bake directly on the oven rack for 50-60 minutes, or until tender.
  2. Let the potatoes cool just enough to handle. Slice them in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4-inch border to create sturdy skins.
  3. To the bowl with the potato flesh, add the sour cream, butter, milk, half of the cheese, most of the bacon, and the green onions. Mash everything together until well combined but still slightly lumpy. Season with salt and pepper.
  4. Spoon the filling evenly back into the hollowed-out potato skins, mounding it on top.
  5. Place the stuffed potatoes on a baking sheet. Top with the remaining shredded cheese and crumbled bacon.
  6. Bake for 15-20 minutes, or until heated through and the cheese is melted, bubbly, and slightly browned.

Pro-Tip: For extra crispy skins that are delicious to eat, rub the outside of the potatoes with olive oil and sprinkle them with coarse salt before the first bake. This seasons the skin and helps it dry out and crisp up beautifully.

A guaranteed crowd-pleaser! Save this recipe now.

7. Simple & Elegant Potato Confit

Potato confit is a simple yet sophisticated technique that results in potatoes with a luxuriously silky, rich, and creamy texture. The method involves slowly cooking small potatoes submerged in high-quality olive oil infused with garlic and herbs. This gentle cooking process breaks down the starches differently than boiling or roasting, yielding an exceptionally tender potato that is deeply flavorful.

• Ingredients:
  • 1.5 lbs baby Yukon Gold potatoes, washed
  • Extra virgin olive oil (enough to fully cover the potatoes)
  • 6-8 whole garlic cloves, peeled
  • 4 fresh rosemary sprigs
  • 4 fresh thyme sprigs
  • Flaky sea salt, for finishing
• Instructions:
  1. Preheat your oven to a low 275°F (135°C).
  2. Place the baby potatoes, whole garlic cloves, rosemary sprigs, and thyme sprigs in a small, oven-safe pot or a deep baking dish where they can fit snugly.
  3. Pour enough olive oil over the potatoes to ensure they are completely submerged.
  4. Cover the pot or dish with a lid or foil.
  5. Bake for 1.5 to 2 hours. The potatoes are done when they are exceptionally tender and can be easily pierced with a sharp knife or skewer with absolutely no resistance.
  6. Use a slotted spoon to carefully remove the potatoes and garlic from the oil.
  7. Transfer to a serving dish and sprinkle generously with flaky sea salt just before serving.

Pro-Tip: Don’t throw away the leftover oil! It’s now beautifully infused with garlic and herb flavor. Let it cool, strain it, and store it in an airtight container in the fridge. It’s amazing for roasting other vegetables, making vinaigrettes, or pan-searing chicken.

Add a touch of elegance to your meal. Pin this recipe!

8. Crispy Golden Potato Croquettes

Potato croquettes are a brilliant way to transform leftovers into a deliciously crispy appetizer or side dish with a steamy, creamy interior. Cold mashed potatoes are shaped, coated in a crunchy layer of Panko breadcrumbs, and fried to a perfect golden brown. They offer a delightful textural contrast and are a fantastic way to ensure no food goes to waste.

• Ingredients:
  • 2 cups cold, firm mashed potatoes
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1 cup Panko breadcrumbs
  • Vegetable oil, for frying
  • Optional: 1/2 cup shredded cheese, 2 tbsp chopped chives
• Instructions:
  1. If using, mix the shredded cheese and chives into the cold mashed potatoes. Shape the potato mixture into small logs or balls about 2 inches long.
  2. Set up a standard three-step breading station. Place the flour in one shallow dish, the egg (beaten with a splash of water) in a second, and the Panko breadcrumbs in a third.
  3. Take one potato shape at a time, first dredging it lightly in flour, then dipping it completely in the beaten egg, and finally coating it thoroughly in the Panko breadcrumbs, pressing gently to adhere.
  4. In a heavy-bottomed skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
  5. Carefully place the croquettes into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until all sides are deep golden brown and crispy.
  6. Use a slotted spoon to remove the croquettes from the oil and let them drain on a wire rack or a plate lined with paper towels. Serve immediately.

Lesson Learned: Your mashed potatoes MUST be cold and firm. Warm or even room temperature mashed potatoes are too soft and will not hold their shape, leading to them falling apart during the shaping and frying process.

Don’t waste leftovers! Save this genius idea.

9. Seriously Crispy Smashed Potatoes

This method delivers potatoes with an ultra-crispy, craggy surface and a delightfully creamy inside. By first boiling the potatoes until tender and then smashing and roasting them at high heat, you create maximum surface area for browning and crisping. The result is a texture that’s completely addictive and arguably the crispiest you can achieve at home.

• Ingredients:
  • 1.5 lbs baby potatoes (Yukon Gold or red work well)
  • 3-4 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley
• Instructions:
  1. Preheat your oven to 450°F (230°C).
  2. Place the whole baby potatoes in a pot of cold, salted water. Bring to a boil and cook until they are completely tender and easily pierced with a fork, about 15-20 minutes.
  3. Drain the potatoes thoroughly and let them sit for a minute to steam dry.
  4. Pour a generous amount of olive oil onto a large, rimmed baking sheet. Place the cooked potatoes on the sheet, leaving a few inches of space between them.
  5. Use the bottom of a sturdy glass or a potato masher to gently “smash” each potato down until it’s about 1/2-inch thick. You want it flattened with lots of texture but still in one piece.
  6. Drizzle the tops of the smashed potatoes with more olive oil. Season generously with garlic powder, salt, and pepper. If using, sprinkle with Parmesan cheese.
  7. Roast for 20-25 minutes, without flipping, until the bottoms and edges are deeply golden brown, crunchy, and crispy. Garnish with fresh parsley before serving.

Pro-Tip: The key to maximum crispiness is a hot pan and not being afraid to let them get really brown. The more craggy, smashed surface area you create, the more gloriously crispy bits you’ll have to enjoy.

Pin this recipe for the crispiest potatoes ever!

Key Takeaways: Your Quick Guide to Perfect Potato Side Dishes

Finding the perfect potato side dish is easy when you match the potato and the method to your desired texture. This quick guide helps you choose the right recipe for your craving.

• For Creamy & Fluffy: Choose Mashed Potatoes. The key is using starchy or waxy potatoes like Yukon Golds and ensuring your dairy is warm before incorporating it.
• For Crispy & Simple: Choose Herb Roasted or Smashed Potatoes. The secret to success for both is using high heat, a hot pan, and giving the potatoes plenty of space so they roast, not steam.
• For Cheesy & Indulgent: Choose Au Gratin or Twice-Baked Potatoes. These rich, comforting casseroles are perfect for holidays and special comfort food cravings.
• For Visually Impressive: Choose Hasselback Potatoes. The elegant accordion cut isn’t just for looks; it creates an incredible combination of crispy edges and a tender interior.
• For Uniquely Tender: Choose Melting Potatoes or Potato Confit. These methods use butter, broth, or oil to produce an unbelievably soft, luxurious, melt-in-your-mouth interior.

People Also Ask About Potato Recipes Side Dishes

Here are answers to some of the most common questions about making delicious potato side dishes.

What food pairs well with potatoes?

Potatoes are incredibly versatile and pair well with almost any protein. Roasted or smashed potatoes are fantastic with roasted chicken, steak, pork chops, or even fish. Creamy mashed potatoes or indulgent au gratin potatoes are a classic pairing for heartier dishes like meatloaf, braised short ribs, and holiday turkeys or hams. Their neutral, earthy flavor provides a perfect canvas for countless main courses.

What are the best potatoes for mashing vs. roasting?

For mashing, high-starch potatoes like Russets or buttery Yukon Golds are best as they break down easily and become light, fluffy, and absorbent. For roasting, waxy potatoes like red potatoes, fingerlings, or baby Yukon Golds are ideal. They have less starch and hold their shape well during cooking, resulting in a creamy interior and a beautifully crisp skin.

How can I make my roasted potatoes crispier?

There are three essential keys to making truly crispy roasted potatoes. First, ensure the potatoes are completely dry after washing them before you toss them with oil. Second, preheat your baking sheet in the oven so the potatoes start sizzling immediately. Third, and most importantly, give them plenty of space on the pan; overcrowding will steam them instead of roasting them. Finally, use a sufficiently high oven temperature, typically 400°F (200°C) or higher.

Final Thoughts

With these nine show-stopping recipes, you’ll never have to suffer through a boring side dish again. The humble potato proves its versatility, ready to be transformed into something crispy, creamy, cheesy, or elegant to perfectly complement any meal you can imagine. Having a few of these easy potato recipes in your back pocket is the secret to elevating a simple dinner into a memorable feast.

Which of these potato side dishes are you excited to try first? Do you have a favorite potato recipe that didn’t make the list? Share your thoughts in the comments below