Mashed, roasted, grilled, fried, tossed in a salad—in these irresistible dishes, the potato isn't so humble
In a lighter take on classic picnic fare, substitute olive oil for mayo. You'll gain Italian flair (and lose 1/2 the calories)
with puttanesca-inspired ingredients.
Recipe: Grilled Potato Salad
This creamy, zingy side dish celebrates the bounty of spring.
Recipe: Potato Salad with Artichokes and Asparagus
Roasted garlic, tangy buttermilk, and chicken stock pack a lot of flavor into these low-fat mashed potatoes.
Recipe: Yukon Gold Mashed Potatoes with Roasted Garlic and Buttermilk
These spiced potato and cauliflower samosas with two chutneys appetizer is baked instead of fried, and made with purchased
dough instead of homemade to save time.
Recipe: Spiced Potato and Cauliflower Samosas
The beauty of galettes is their no-fuss, free-form shape.
Recipe: Chorizo, Red Pepper, and Potato Galette with Arugula
We’ve used two low-calorie tricks in here: broth instead of whipping cream, and neufchâtel cheese for rich creaminess with
one-fourth the fat of butter.
Recipe: Green Onion Mashed Potatoes
Using yogurt instead of mayo lightens up this chicken salad without sacrificing flavor.
Recipe: New Potato and Chicken Salad with Yogurt Chive Dressing
Good old vichyssoise, but with spinach and without cream―so it’s a beautiful electric green and kind to your waistline.
Recipe: Spinach, Leek, and Potato Soup
Mashed potatoes are good just about any way, but here they’re smoky, filled with crunchy bits of corn, and irresistible.
Recipe: Chipotle-Corn Mashed Potatoes
These potato pancakes are a bit lighter than the traditional version and will wow guests at a Hanukkah party.
Recipe: Best Latkes
This Spanish classic is typically a thin omelet filled with fried potatoes and onions. The recipe is easy to assemble, can
be made ahead, warmed when ready, and is great for serving to guests as an appetizer or as part of a meal. It's great on its
own, but a little garlicky aïoli is good, too.
Recipe: Tortilla Española
The bacon cream melts to give the potatoes a rich, salty glaze.
Recipe: Makah Ozette Potatoes with Bacon Cream
We grill these potatoes to add Western flair and sprinkle on dill for a dash of fresh herby flavor.
Recipe: Grilled Fingerlings with Dill
The clean, bracing flavor comes from celery root―the weird, hairy vegetable that baffles many a cook. Here, we just slice
off the hairier end, peel and chop the rest of the root, and boil it with the potatoes.
Recipe: Mashed Celery-root Potatoes
We love tzatiki so much that it inspired us to create this fresh version of potato salad with lots of dill, red onion, and
cucumber. This would be especially great served with grilled lamb.
Recipe: Cucumber Potato Salad
Using a skillet on the grill browns potatoes on the bottom, while the hot air inside the covered grill cooks the top. You wind up with a lightly crisped,
delicious side dish.
Recipe: Grilled Potato Rosemary Cake
This reader-submitted recipe puts an elegant spin on the BBQ mainstay by grilling the potatoes and stacking the rest of the
ingredients on top.
Recipe: Potato Salad Stacks
Spooned around the pie, mashed potatoes offer casual comfort, but they can be piped for a more formal effect. To lighten up
the dish, you can substitute ground turkey for the beef.
Recipe: Meatball Shepherd's Pie
Sage adds an earthy flavor to these mashed potatoes, parsnips lend sweetness, and sour cream brings a bit of tang.
Recipe: Sage-infused Mashed Potatoes and Parsnips
Enjoy the Hanukkah favorite any time of year. Flavored with chives, parsley, rosemary, and thyme, these elegant latkes make
a great starter course or brunch entrée.
Recipe: Herbed Yukon Gold Potato Latkes
Making the ultimate snack food is surprisingly easy! Give it a whirl.
Recipe: Potato Chips
This omelet, almost solid with potatoes, is called tortilla outside Catalonia, Spain.
Recipe: Spanish Potato Omelet
Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible side dish.
Recipe: Golden Olive Oil-roasted Potatoes
Rich, brown butter infused with the flavor of hazelnuts makes a decadent but easy addition to mashed potatoes.
Recipe: Browned Butter and Hazelnut Mashed Potatoes
Tender potatoes and carrots need very little fussing over. Simply roast them and toss with thyme and butter for an easy side
Recipe: Oven-Roasted Potatoes and Carrots with Thyme
Right before serving, grind fresh pepper straight into the serving bowl—you want that spicy burst mingling with the sweet
smell of melting butter.
Recipe: Peas and Potatoes with Bay Leaves and Black Pepper
These little nuggets from The Garage restaurant, in Salt Lake City, are based on Mormon funeral potatoes, a crunchy, cheesy,
creamy casserole dish that is served at just about any big function in that town. Rolled into balls and deep-fried, they are
totally over the top.
Recipe: Fried Mormon Funeral Potatoes
Meet your new picnic staple: a potato salad classic enough to satisfy purists, but with onions, peas, and tarragon for fresh
flavor and pretty hits of green.
Recipe: Spring Bounty Potato Salad
Mashed potatoes are even better blended with celery root, which has a gentle but penetrating flavor. Don’t be deterred by
the root’s hairy exterior; just trim it off with a knife. This recipe is adapted from one in Vegetarian Cooking for Everyone (1997), by Deborah Madison.
Recipe: Celery Root and Potato Mash