Best 10 Potato Recipes for 2024
1. Classic Mashed Potatoes Recipe for 2024
Ingredients:
- 2 pounds (about 900g) potatoes, such as russet or Yukon Gold
- 1/2 cup (120ml) milk
- 1/4 cup (60g) unsalted butter
- Salt, to taste
- Pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions:
1. Prepare the Potatoes:
Peel the potatoes and cut them into evenly sized chunks. Rinse them under cold water to remove excess starch.
2. Boil the Potatoes:
Place the potato chunks in a large pot and cover them with cold water. Add a liberal spot of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until they are fork-tender, about 15-20 minutes.
3. Drain and Mash:
Once the potatoes are cooked, drain them in a colander and return them to the pot.
Using a potato masher or a fork, mash the potatoes until they are smooth and free of lumps.
4. Add Milk and Butter:
In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the milk is warm.
Pour the warm milk and butter mixture over the mashed potatoes.
5. Season and Mix:
Season the mashed potatoes with salt and pepper to taste. Mix well to combine, adjusting the seasoning as needed.
6. Serve:
Transfer the mashed potatoes to a serving dish and garnish with chopped fresh parsley, if desired.
Serve the classic mashed potatoes hot as a side dish with your favorite main course.
Tips:
For extra creamy mashed potatoes, use a potato ricer or a food mill to mash the cooked potatoes.
You can customize the flavor of your mashed potatoes by adding ingredients such as roasted garlic, grated cheese, or chopped fresh herbs.
Extra pureed potatoes can be put away in a hermetically sealed holder in the fridge for as long as 3 days. Reheat them in the microwave or on the stovetop until warmed through before serving.
2. Garlic Roasted Potatoes Recipe for 2024
Ingredients:
- 2 pounds (about 900g) potatoes, preferably Yukon Gold or red potatoes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the Potatoes:
Wash the potatoes thoroughly and pat them dry with paper towels. Cut the potatoes into bite-sized cubes, leaving the skin on for extra texture and flavor.
3. Season the Potatoes:
In a large bowl, combine the cubed potatoes, minced garlic, olive oil, dried thyme, dried rosemary, salt, and black pepper. Toss everything together until the potatoes are evenly coated with the seasonings.
4. Roast the Potatoes:
Spread the seasoned potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded. This guarantees that they cook equally.
Place the baking sheet in the preheated broiler and dish the potatoes for around 25–30 minutes,, or on the other hand until they are brilliant brown and fresh outwardly, and delicate within. You may need to toss the potatoes halfway through the cooking time to ensure even browning.
5. Garnish and Serve:
Once the potatoes are roasted to perfection, remove them from the oven and transfer them to a serving dish.
Garnish the garlic roasted potatoes with chopped fresh parsley, if desired, to add a pop of color and freshness.
Serve the potatoes hot as a flavorful side dish alongside your favorite main course.
Tips:
Feel free to customize the seasoning of your garlic roasted potatoes by adding other herbs and spices such as paprika, cayenne pepper, or Italian seasoning.
For extra crispy potatoes, you can increase the oven temperature to 450°F (230°C) and roast them for a shorter time.
Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through before serving.
3. Cheesy Potato Casserole Recipe for 2024
Ingredients:
- 6 medium-sized potatoes, stripped and meagerly cut
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
2. Prepare the Potatoes:
Peel the potatoes and thinly slice them into rounds, about 1/8-inch thick. You can use a mandoline slicer for even slices, if available.
3. Prepare the Cheese Mixture:
In a large bowl, combine the shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, sour cream, milk, melted butter, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Combine everything as one until very much consolidated.
4. Layer the Casserole:
Arrange half of the sliced potatoes in an even layer at the bottom of the prepared baking dish.
Spread half of the cheese mixture over the layer of potatoes, making sure to cover them evenly.
Repeat the layers with the remaining sliced potatoes and cheese mixture.
5. Bake the Casserole:
Cover the baking dish with aluminum foil and bake the cheesy potato casserole in the preheated oven for about 45 minutes.
After 45 minutes, remove the foil and continue baking the casserole for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
6. Garnish and Serve:
Once the cheesy potato casserole is done baking, remove it from the oven and let it cool for a few minutes.
Garnish the casserole with chopped fresh parsley, if desired, to add a pop of color and freshness.
Serve the cheesy potato casserole hot as a delicious side dish alongside your favorite main course.
Tips:
You can add cooked and crumbled bacon or diced ham to the cheesy potato casserole for extra flavor and protein.
Feel free to customize the cheese blend by using your favorite types of cheese, such as Gruyère, Swiss, or Monterey Jack.
Leftover cheesy potato casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave until warmed through before serving.
4. Loaded Baked Potatoes Recipe 2024
Ingredients:
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 4 of slices cooked bacon , crumbled.
- 1/4 cup chopped fresh parsley (optional)
- 1/4 cup butter, melted
- 1/4 cup chopped fresh chives
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Potatoes:
Scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry with paper towels.
Puncture every potato a few times with a fork to permit steam to evade during baking.
3. Season and Bake the Potatoes:
Rub each potato with olive oil and sprinkle with salt and black pepper, ensuring they are evenly coated.
Place the seasoned potatoes directly on the oven rack or on a baking sheet lined with aluminum foil.
Bake the potatoes in the preheated oven for 50-60 minutes, or until they are tender when pierced with a fork.
4. Prepare the Toppings:
While the potatoes are baking, prepare the toppings. Cook the bacon until fresh, then disintegrate it into little pieces.
Shred the cheddar cheese, chop the green onions, and chop the fresh parsley and chives.
5. Assemble the Loaded Baked Potatoes:
When the potatoes are finished heating up, eliminate them from the broiler and let them cool somewhat.
Using a sharp knife, carefully slice each potato lengthwise down the center, without cutting all the way through.
Use your fingers to gently press the ends of the potato towards the center to open them up.
Cushion the inner parts of the potatoes with a fork.
Spoon a generous amount of sour cream onto each potato, followed by shredded cheddar cheese, crumbled bacon, chopped green onions, fresh parsley (if using), and chopped chives.
Drizzle melted butter over the loaded baked potatoes for extra flavor and richness.
6. Serve and Enjoy:
Serve the loaded baked potatoes immediately while they are still hot, allowing each person to customize their toppings according to their preferences.
Enjoy these delicious loaded baked potatoes as a satisfying and comforting meal or side dish.
Tips:
For a vegetarian version, omit the bacon and add toppings like sautéed mushrooms, diced tomatoes, or steamed broccoli.
Feel free to get creative with the toppings by adding ingredients like guacamole, salsa, or even pulled pork for a unique twist.
Leftover loaded baked potatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or microwave until warmed through before serving.
Indulge in the irresistible combination of fluffy baked potatoes loaded with all your favorite toppings for a hearty and flavorful meal!
5. Twice-Baked Potatoes Recipe for 2024
Ingredients:
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 cup sour cream
- 1/4 cup milk
- 4 of, tablespoons unsalted butter, softened.
- 1 cup of, shredded cheddar cheese
- 4 of, slices cooked bacon, crumbled.
- 2 of, green onions, thinly sliced
- 2 of, tablespoons chopped fresh parsley
- Optional toppings: additional shredded cheese, chopped chives, sour cream
Instructions:
1. Preheat your Oven :
Preheat the oven to 375°F (190°C).
2. Prepare the Potatoes:
Scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry with paper towels.
Puncture every potato a few times with a fork to permit steam to circumvent during baking.
Rub the potatoes with olive oil and sprinkle with salt and black pepper.
Place the seasoned potatoes directly on the oven rack or on a baking sheet lined with aluminum foil.
Bake the potatoes in the preheated oven for 50-60 minutes, or until they are tender when pierced with a fork.
3. Prepare the Filling:
While the potatoes are baking, prepare the filling. In a large mixing bowl, combine the sour cream, milk, softened butter, shredded cheddar cheese, crumbled bacon, sliced green onions, and chopped parsley. Mix until well combined. Season with salt and black pepper to taste.
4. Scoop Out the Potatoes:
Once the potatoes are done baking, remove them from the oven and let them cool slightly.
Using a sharp knife, carefully slice each potato in half lengthwise. Scoop out the flesh from each potato half, leaving a thin layer of potato inside the skin. Place the scooped-out potato flesh into the mixing bowl with the filling mixture.
5. Mash and Fill the Potatoes:
Mash the scooped-out potato flesh with the filling mixture until smooth and creamy. Change preparing with salt and dark pepper if necessary.
Spoon the mashed potato filling back into the potato skins, dividing it evenly among them.
6. Bake Again:
Place the filled potato halves back onto the baking sheet.
Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are lightly golden and the filling is heated through.
7. Serve and Enjoy:
Remove the twice-baked potatoes from the oven and let them cool for a few minutes.
Serve the twice-baked potatoes hot, garnished with additional shredded cheese, chopped chives, and a dollop of sour cream if desired.
Tips:
Feel free to customize the filling with your favorite ingredients such as diced ham, chopped broccoli, or caramelized onions.
You can make these twice-baked potatoes ahead of time and refrigerate them before the final baking step. When ready to serve, simply bake them as directed until heated through.
Leftover twice-baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through before serving.
Enjoy these creamy and flavorful twice-baked potatoes as a delicious side dish or a satisfying main course!
6. Potato Leek Soup Recipe for 2024
Ingredients:
- 3 of, leeks, white and light green parts only, thinly sliced
- 3 of, tablespoons unsalted butter
- 3 of, cloves garlic, minced
- 4 large of, potatoes, peeled and diced
- 4 cups of; chicken or vegetable broth
- 1 cup whole milk or heavy cream
- Salt, to taste
- Black pepper, to taste
- Chopped fresh chives, for garnish (optional)
Instructions:
1. Prepare the Leeks:
Trim the roots and dark green tops from the leeks. Slice the leeks in half lengthwise, then thinly slice them crosswise. Place the sliced leeks in a bowl of cold water and swish them around to remove any dirt or grit. Drain and set aside.
2. Cook the Leeks:
In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks to the pot and cook, stirring occasionally, until they are soft and translucent, about 5-7 minutes. Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
3. Add the Potatoes:
Add the diced potatoes to the pot with the leeks and garlic. Stir to combine and cook for another 2-3 minutes.
4. Simmer the Soup:
Pour the chicken or vegetable broth into the pot, ensuring that the potatoes are fully submerged. Heat the soup to the point of boiling, then, at that point, lessen the intensity to low and allow it to stew,, uncovered, for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
5. Blend the Soup:
Once the potatoes are cooked, use an immersion blender to puree the soup until smooth and creamy. On the other hand, you can move the soup in clusters to a blender and mix until smooth. Be cautious while mixing hot fluids.
6. Add Milk or Cream:
Stir in the whole milk or heavy cream to the blended soup until well combined. Season the soup with salt and black pepper to taste, adjusting the seasoning as needed.
7. Serve and Garnish:
Ladle the potato leek soup into bowls and garnish with chopped fresh chives, if desired. Serve the soup hot with crusty bread or your favorite toppings.
Tips:
For a richer and creamier soup, you can use heavy cream instead of whole milk.
Feel free to customize the soup with additional ingredients such as bacon, shredded cheese, or fresh herbs.
Leftover potato leek soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
Enjoy this comforting and flavorful potato leek soup as a delicious appetizer or light meal!
7. Loaded Potato Skins Recipe for 2024
Ingredients:
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded cheddar cheese
- 4 of, slices bacon, cooked and crumbled
- 2 green onions, thinly sliced
- Sour cream, for serving
- Chopped fresh parsley, for garnish (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with material paper and put away.
2. Prepare the Potatoes:
Scrub the potatoes clean under running water and pat them dry with paper towels. Using a sharp knife, carefully pierce the potatoes several times all over. This will allow steam to escape while baking and prevent the potatoes from bursting.
3. Bake the Potatoes:
Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork. The baking time may vary depending on the size of the potatoes.
4. Cool and Cut the Potatoes:
Once the potatoes are baked, remove them from the oven and let them cool slightly until they are safe to handle. Cut each potato in half lengthwise.
5. Scoop Out the Flesh:
Using a spoon, carefully scoop out the flesh from each potato half, leaving about ¼ inch of flesh attached to the skin. Reserve the scooped-out potato flesh for another use, such as mashed potatoes.
6. Brush with Olive Oil:
Brush the inside and outside of each potato skin with olive oil. This will help crisp up the skins during baking.
7. Season and Bake Again:
Place the potato skins back on the lined baking sheet, skin side down. Season the insides of the skins with salt and black pepper to taste. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the skins are golden and crispy.
8. Add Toppings:
Once the potato skins are crispy, remove them from the oven and sprinkle each one with shredded cheddar cheese and crumbled bacon.
9. Broil Until Cheese Melts:
Turn on the broiler and place the baking sheet back in the oven. Broil the loaded potato skins for 1-2 minutes, or until the cheese is melted and bubbly.
10. Serve Hot:
Remove the loaded potato skins from the oven and transfer them to a serving platter. Garnish with thinly sliced green onions, a dollop of sour cream, and chopped fresh parsley, if desired. Serve immediately while hot.
Tips:
Feel free to customize the toppings based on your preferences. You can add ingredients like diced cooked chicken, diced tomatoes, sliced jalapeños, or even guacamole.
To save time, you can bake the potatoes in advance and store them in the refrigerator until you’re ready to make the loaded potato skins. Just reheat the potato skins in the oven before adding the toppings.
Enjoy these crispy and flavorful loaded potato skins as a delicious appetizer or snack!
8. Potato Salad Recipe for 2024
Ingredients:
- 2 pounds (about 900g) potatoes (Yukon Gold or red potatoes work well)
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- Salt, to taste
- Black pepper, to taste
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 of, tablespoons chopped chives (optional)
- Paprika, for garnish (optional)
Instructions:
1. Boil Potatoes:
Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
2. Cook Eggs:
While the potatoes are cooking, place the eggs in a small saucepan and cover them with cold water. Bring the water to a boil, then remove the saucepan from the heat, cover, and let the eggs sit in the hot water for 10-12 minutes. Drain the eggs and rinse them under cold water to cool. Peel and chop the hard-boiled eggs.
3. Prepare Dressing:
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined. Adjust the seasoning to taste, adding more salt and pepper if needed.
4. Assemble Salad:
Once the potatoes are cooked, drain them and let them cool slightly until they are safe to handle. Cut the potatoes into bite-sized pieces and place them in a large mixing bowl. Add the chopped hard-boiled eggs, chopped celery, chopped red onion, chopped parsley, and chopped chives (if using) to the bowl with the potatoes.
5. Add Dressing:
Pour the prepared dressing over the potato mixture in the bowl. Gently toss everything together until the potatoes and other ingredients are evenly coated with the dressing.
6. Chill and Serve:
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together. Before serving, give the potato salad a final toss and taste for seasoning, adding more salt and pepper if needed. Garnish with a sprinkle of paprika, if desired.
7. Serve Cold:
Transfer the chilled potato salad to a serving dish and serve cold. Enjoy as a delicious side dish at picnics, barbecues, potlucks, or alongside your favorite main courses.
Tips:
- For extra flavor, you can add ingredients like chopped pickles, cooked and crumbled bacon, diced bell peppers, or a squeeze of lemon juice to the potato salad.
- Make sure to store any leftovers in an airtight container in the refrigerator and consume them within 2-3 days.
This classic potato salad is sure to be a crowd-pleaser at any gathering!
9. Potato Pancakes Recipe for 2024
Ingredients:
- 2 large potatoes (about 1 pound or 450g), peeled
- 1 small onion, finely grated
- 2 eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Sour cream, for serving ( it’s, optional )
- Applesauce, for serving (optional)
- Chopped fresh chives or parsley, for garnish (optional)
Instructions:
1. Grate Potatoes:
Grate the peeled potatoes using a box grater or food processor. Place the ground potatoes in a spotless kitchen towel or cheesecloth and crush out however much overabundance dampness as could reasonably be expected. Transfer the squeezed potatoes to a large mixing bowl.
2. Combine Ingredients:
Add the finely grated onion, beaten eggs, all-purpose flour, salt, and black pepper to the bowl with the grated potatoes. Combine everything as one until very much consolidated.
3. Heat Oil:
Heat a large skillet or frying pan over medium-high heat. Add enough vegetable oil to generously coat the bottom of the skillet and heat until shimmering.
4. Form Pancakes:
Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, using about 1/4 cup of the mixture for each pancake. Use the back of a spoon or spatula to flatten the potato mixture into even pancakes, about 1/4 to 1/2 inch thick.
5. Fry Pancakes:
Fry the potato pancakes in batches, being careful not to overcrowd the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to flip the pancakes halfway through cooking.
6. Drain and Serve:
Transfer the cooked potato pancakes to a paper towel-lined plate to drain any excess oil. Keep the pancakes warm in a low oven while you fry the remaining batches.
7. Serve Warm:
Serve the potato pancakes warm, topped with sour cream and applesauce if desired. Garnish with chopped fresh chives or parsley for added flavor and color.
8. Enjoy:
Enjoy these delicious potato pancakes as a savory side dish for breakfast, brunch, or dinner. They’re crispy on the outside, tender on the inside, and packed with irresistible potato flavor!
Tips:
To make the potato pancakes extra crispy, you can add a little extra oil to the skillet and fry them until they’re deeply golden brown on both sides.
Feel free to customize the recipe by adding ingredients like grated cheese, chopped herbs, or minced garlic to the potato mixture for extra flavor.
- Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or skillet until warmed through before serving.
These homemade potato pancakes are sure to become a family favorite!
10. Air Fryer Baked Potato Recipe for 2024
Ingredients:
- 2 large russet potatoes
- 1-2 tablespoons olive oil
- Salt, to taste
- Optional toppings: sour cream, chopped chives, grated cheese, bacon bits
Instructions:
1. Preheat Air Fryer:
Preheat your air fryer to 400°F (200°C) for about 5 minutes.
2. Prepare Potatoes:
Scrub the potatoes clean under running water and pat them dry with paper towels. Pierce each potato several times with a fork or sharp knife to allow steam to escape during cooking.
3. Coat Potatoes:
Rub each potato with olive oil, ensuring they are evenly coated. This assists the skin with crisping up during cooking. Sprinkle the potatoes with salt, if desired, for added flavor.
4. Air Fry Potatoes:
Place the prepared potatoes in the air fryer basket or on the air fryer tray, leaving space between them for air circulation. Cook the potatoes at 400°F (200°C) for 35-40 minutes, or until they are tender and the skin is crispy.
5. Check for Doneness:
To test for doneness, insert a fork or skewer into the center of the potatoes. If it slides in easily with little resistance, the potatoes are done.
6. Serve Hot:
Once cooked, carefully remove the hot potatoes from the air fryer using tongs or oven mitts. Allow them to cool slightly before handling.
7. Add Toppings:
Serve the air fryer baked potatoes hot, sliced open with a knife. Add your favorite toppings such as sour cream, chopped chives, grated cheese, or bacon bits.
8. Enjoy:
Enjoy these delicious and perfectly cooked air fryer baked potatoes as a side dish or light meal. They’re fluffy on the inside, crispy on the outside, and incredibly satisfying!
Tips:
For smaller potatoes or if you prefer a softer texture, you can reduce the cooking time slightly.
Experiment with different seasonings and toppings to customize your air fryer baked potatoes to your taste preferences.
If you have leftover baked potatoes, you can store them in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the air fryer or microwave until warmed through before serving.
With this easy air fryer recipe, you can enjoy perfectly baked potatoes with crispy skins in no time!
