Are you ready to transform the humble Idaho potato into a star ingredient for any meal? Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some hearty comfort food, we’ve got you covered. Dive into our roundup of 25 Delicious Idaho Potato Recipes for Every Occasion and discover new ways to enjoy this versatile veggie. Let’s get cooking!
Loaded Idaho Potato Skins
These loaded Idaho potato skins are the epitome of comfort food, transformed into an elegant appetizer or hearty side dish that’s perfect for any gathering.
Ingredients
- 4 large Idaho potatoes
- A couple of tablespoons of olive oil
- A pinch of salt and pepper
- A cup of shredded cheddar cheese
- Half a cup of sour cream
- A handful of crispy bacon bits
- A sprinkle of chopped chives
- A splash of milk
- A pat of butter
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Scrub the potatoes clean, dry them thoroughly, then rub each with a bit of olive oil and a pinch of salt.
- Pierce each potato a few times with a fork to allow steam to escape during baking.
- Bake the potatoes directly on the oven rack for about 50 minutes, or until they’re tender when pierced with a fork.
- Let the potatoes cool for 10 minutes, then slice each in half lengthwise.
- Scoop out the insides, leaving about a quarter-inch shell to keep the skins sturdy.
- In a bowl, mash the scooped-out potato with a splash of milk, a pat of butter, and a pinch of salt and pepper until smooth.
- Fill each potato skin with the mashed potato mixture, then top with shredded cheddar cheese.
- Return the skins to the oven for about 10 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let them cool for a couple of minutes before adding a dollop of sour cream, a sprinkle of bacon bits, and chopped chives.
Velvety mashed potato meets crispy skin in these loaded Idaho potato skins, offering a delightful contrast in textures. Serve them with a side of tangy salsa or a crisp green salad to round out the meal.
Idaho Potato and Cheese Pierogi
Just imagine the comforting embrace of tender Idaho potatoes and melted cheese, all wrapped in a delicate dough—our Idaho Potato and Cheese Pierogi are a homage to rustic elegance.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 large egg
- A splash of water, about 1/4 cup
- 2 medium Idaho potatoes, peeled and cubed
- A couple of tablespoons of butter
- 1/2 cup of shredded cheddar cheese
- A dollop of sour cream for serving
Instructions
- In a large bowl, mix the flour and salt. Make a well in the center and crack the egg into it. Gradually add water, stirring until a dough forms. Tip: The dough should be smooth but not sticky. If it is, add a bit more flour.
- Knead the dough on a floured surface for about 5 minutes until elastic. Cover with a towel and let it rest for 30 minutes.
- Meanwhile, boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and mash them with butter and cheddar cheese until smooth. Tip: For extra flavor, sauté a small onion in butter and mix it into the potatoes.
- Roll out the dough to 1/8-inch thickness. Use a glass or cookie cutter to cut out 3-inch circles.
- Place a teaspoon of the potato mixture in the center of each circle. Fold the dough over the filling, pressing the edges to seal. Tip: Dab the edges with water to help them stick together better.
- Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float to the top, about 3-4 minutes. Then, sauté them in butter until golden for extra crispiness.
Fluffy on the inside with a golden, buttery exterior, these pierogi are a delightful contrast of textures. Serve them with a dollop of sour cream and a sprinkle of fresh chives for a touch of color and freshness.
Garlic Roasted Idaho Potatoes
On a crisp evening, nothing complements a hearty meal quite like the golden, aromatic allure of Garlic Roasted Idaho Potatoes. This dish, with its crispy edges and tender center, is a testament to the beauty of simplicity in cooking.
Ingredients
- 2 pounds of Idaho potatoes, cut into 1-inch chunks
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- A generous pinch of salt
- A couple of grinds of black pepper
- A splash of fresh rosemary, chopped
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
- In a large bowl, toss the potato chunks with olive oil, making sure each piece is lightly coated for even crisping.
- Add the minced garlic, salt, black pepper, and chopped rosemary to the bowl, mixing thoroughly to distribute the flavors.
- Spread the potatoes in a single layer on a baking sheet, giving them space to roast rather than steam.
- Roast in the preheated oven for about 45 minutes, turning halfway through, until they’re golden and crispy on the outside.
- For an extra crisp finish, broil for the last 2-3 minutes, watching closely to prevent burning.
Best enjoyed straight from the oven, these Garlic Roasted Idaho Potatoes boast a delightful contrast between their crispy exterior and fluffy interior. Serve them alongside a dollop of sour cream or a sprinkle of Parmesan for an extra layer of flavor.
Idaho Potato Gnocchi with Sage Butter
Nothing embodies the rustic charm of Italian cuisine quite like tender, pillowy gnocchi, especially when crafted from the humble Idaho potato. This version, bathed in a fragrant sage butter, strikes a perfect balance between earthy and elegant, making it a standout dish for any occasion.
Ingredients
- 2 large Idaho potatoes, about 1.5 pounds
- 1 cup all-purpose flour, plus a little extra for dusting
- 1 large egg, lightly beaten
- A pinch of salt
- 4 tbsp unsalted butter
- A handful of fresh sage leaves
- A splash of olive oil
- A couple of grates of Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F. Prick the potatoes all over with a fork, then bake for about 45 minutes, or until tender all the way through.
- Let the potatoes cool just enough to handle, then peel and mash them while still warm. Tip: Warm potatoes absorb flour better, leading to lighter gnocchi.
- On a clean surface, mix the mashed potatoes with the flour, egg, and salt until a dough forms. Be careful not to overwork it.
- Divide the dough into 4 pieces. Roll each into a rope about 1/2 inch thick, then cut into 1-inch pieces. Tip: Use a fork to gently press ridges into each gnocchi for better sauce adherence.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes, then remove with a slotted spoon.
- In a large skillet, heat the butter and olive oil over medium heat. Add the sage leaves and cook until the butter starts to brown and the sage is crisp, about 2 minutes.
- Toss the cooked gnocchi in the sage butter until well coated. Serve immediately with a generous sprinkle of Parmesan cheese.
Light as a cloud yet rich in flavor, these gnocchi offer a delightful contrast between their soft interior and the crispy sage. For an extra touch of luxury, drizzle with a bit of truffle oil before serving.
Crispy Idaho Potato Latkes
Just imagine the perfect crunch giving way to a tender, flavorful center—our Crispy Idaho Potato Latkes are a testament to simple ingredients transformed into something extraordinary. These golden delights, with their rustic charm and irresistible texture, are a celebration of comfort and elegance on a plate.
Ingredients
- 2 large Idaho potatoes, peeled and grated
- 1 small onion, finely grated
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- A splash of vegetable oil, for frying
- A couple of pinches of salt
- A dash of freshly ground black pepper
Instructions
- Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving maximum crispiness.
- In a large bowl, combine the dried potatoes, grated onion, beaten egg, flour, salt, and pepper. Mix until everything is well incorporated.
- Heat a splash of vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. A drop of the mixture should sizzle upon contact.
- For each latke, drop a heaping tablespoon of the potato mixture into the hot oil, then flatten slightly with the back of the spoon. Don’t overcrowd the skillet—work in batches if necessary.
- Fry for about 3-4 minutes on each side, or until deeply golden and crispy. Adjust the heat if they’re browning too quickly.
- Transfer the cooked latkes to a paper towel-lined plate to drain any excess oil. Sprinkle with a little more salt while they’re still hot.
Golden and glorious, these latkes boast a crispy exterior with a soft, savory center. Serve them with a dollop of sour cream or applesauce for a delightful contrast, or top with smoked salmon and a sprig of dill for an elegant appetizer.
Idaho Potato and Leek Soup
Whisking together the humble Idaho potato and the delicate leek creates a soup that’s both comforting and sophisticated, perfect for any season. This creamy, velvety blend is a testament to the beauty of simple ingredients coming together to create something extraordinary.
Ingredients
- 2 large Idaho potatoes, peeled and diced
- 2 leeks, white and light green parts only, thinly sliced
- 4 cups of chicken or vegetable broth
- A splash of heavy cream
- A couple of tablespoons of butter
- Salt and freshly ground black pepper, to your liking
Instructions
- Melt the butter in a large pot over medium heat until it’s just beginning to foam.
- Add the sliced leeks, stirring occasionally, until they’re soft and translucent, about 5 minutes. Tip: Don’t let them brown; lower the heat if necessary.
- Toss in the diced potatoes, stirring to coat them with the butter and leeks.
- Pour in the broth, bringing the mixture to a boil. Then, reduce the heat to a simmer, covering the pot. Let it cook until the potatoes are tender, about 20 minutes. Tip: Test a potato piece with a fork; it should slide off easily.
- Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a regular blender, but be careful with the hot liquid. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
- Stir in the heavy cream, then season with salt and pepper. Warm the soup gently if needed, but avoid boiling after adding the cream.
Rich and creamy, this soup boasts a velvety texture that’s punctuated by the subtle sweetness of leeks. Serve it with a drizzle of truffle oil or a sprinkle of chives for an elegant touch.
Baked Idaho Potato Fries
Mastering the art of the perfect baked fry is a culinary achievement worth celebrating, especially when it involves the humble yet versatile Idaho potato. These baked Idaho potato fries offer a healthier alternative to their deep-fried counterparts, boasting a golden exterior and a fluffy interior that’s simply irresistible.
Ingredients
- 2 large Idaho potatoes, scrubbed and dried
- A couple of tablespoons of olive oil
- A generous sprinkle of sea salt
- A dash of freshly ground black pepper
- A pinch of garlic powder for that extra kick
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for crispy fries.
- Cut the potatoes into even 1/2-inch thick sticks, keeping the skin on for texture and nutrients.
- Toss the potato sticks in olive oil, making sure each piece is lightly coated to achieve that perfect crispness.
- Spread them out in a single layer on a baking sheet lined with parchment paper, avoiding overcrowding to ensure even cooking.
- Sprinkle with sea salt, black pepper, and garlic powder, adjusting the amounts to suit your taste preferences.
- Bake for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy on the outside.
- Let them rest for a couple of minutes out of the oven; this step is crucial for the fries to achieve maximum crispiness.
Absolutely delightful, these baked Idaho potato fries are a testament to how simple ingredients can transform into something extraordinary. Serve them alongside your favorite dipping sauce or as a sophisticated side to elevate any meal.
Idaho Potato Salad with Dill
Summer gatherings call for dishes that are both comforting and refreshing, and this Idaho Potato Salad with Dill is the perfect blend of creamy textures and herby freshness. Simple yet sophisticated, it’s a side that promises to elevate any picnic or barbecue with its rustic charm.
Ingredients
- 2 pounds of Idaho potatoes, peeled and cubed
- A generous splash of apple cider vinegar
- A couple of tablespoons of mayonnaise
- A dollop of Dijon mustard
- A small handful of fresh dill, chopped
- A pinch of salt and freshly ground black pepper
- Half a cup of finely chopped red onion
- Two hard-boiled eggs, chopped
Instructions
- Place the cubed Idaho potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 10-12 minutes.
- Drain the potatoes and while still warm, toss them with a generous splash of apple cider vinegar. This step adds a bright acidity that balances the creaminess of the mayo.
- In a large bowl, mix together a couple of tablespoons of mayonnaise, a dollop of Dijon mustard, and the chopped fresh dill. Season with a pinch of salt and freshly ground black pepper to taste.
- Add the warm potatoes to the bowl along with half a cup of finely chopped red onion and two chopped hard-boiled eggs. Gently fold everything together until well combined.
- For the best flavor, let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully.
This Idaho Potato Salad with Dill boasts a creamy texture with chunks of tender potato and egg, all brightened by the fresh, herby notes of dill. Serve it on a bed of lettuce for an elegant presentation or alongside grilled meats for a hearty meal.
Idaho Potato and Bacon Hash
Savory and satisfying, this Idaho Potato and Bacon Hash is a rustic yet refined dish that brings together the earthy sweetness of potatoes with the smoky richness of bacon, creating a perfect harmony of flavors for any meal of the day.
Ingredients
- 2 large Idaho potatoes, diced into 1/2-inch cubes
- 4 slices of thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 2 cloves of garlic, minced
- A splash of olive oil
- A couple of sprigs of fresh thyme
- Salt and freshly ground black pepper, to season
Instructions
- Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate to drain.
- In the same skillet, add a splash of olive oil and the diced potatoes. Season with salt and pepper, and cook, stirring occasionally, until the potatoes are golden and tender, about 10-12 minutes. Tip: Resist the urge to stir too often to allow the potatoes to develop a crispy crust.
- Add the diced onion and red bell pepper to the skillet with the potatoes. Cook until the vegetables are soft, about 5 minutes.
- Stir in the minced garlic and fresh thyme leaves, cooking for another minute until fragrant. Tip: Adding garlic towards the end prevents it from burning and becoming bitter.
- Return the crispy bacon to the skillet, stirring to combine all the ingredients evenly. Cook for an additional 2 minutes to let the flavors meld together. Tip: For an extra touch of elegance, garnish with a few whole thyme sprigs before serving.
This hash boasts a delightful contrast of textures, from the crispy bacon to the tender potatoes and soft vegetables, all infused with the aromatic essence of thyme. Serve it topped with a poached egg for a luxurious breakfast or alongside a simple green salad for a light yet fulfilling dinner.
Herbed Idaho Potato Wedges
Elevate your side dish game with these Herbed Idaho Potato Wedges, a rustic yet refined creation that brings a touch of elegance to any meal. Perfectly crispy on the outside and tender on the inside, these wedges are a testament to the beauty of simplicity and the power of fresh herbs.
Ingredients
- 4 large Idaho potatoes, scrubbed and cut into wedges
- A generous glug of olive oil, about 1/4 cup
- A couple of tablespoons of fresh rosemary, finely chopped
- A couple of tablespoons of fresh thyme, finely chopped
- A pinch of sea salt
- A pinch of freshly ground black pepper
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Toss the potato wedges with olive oil, rosemary, thyme, salt, and pepper in a large bowl until evenly coated. Tip: For extra crispiness, make sure each wedge is well-coated with oil.
- Arrange the wedges in a single layer on the prepared baking sheet, ensuring they’re not touching. This allows them to crisp up evenly.
- Bake for 25 minutes, then flip each wedge carefully to ensure all sides get golden and crispy. Tip: Use a spatula for flipping to keep the herbs intact.
- Continue baking for another 20-25 minutes, or until the wedges are deeply golden and fork-tender. Tip: The edges should be slightly crispy to the touch when done.
Out of the oven, these Herbed Idaho Potato Wedges boast a delightful contrast of textures—crispy edges giving way to a fluffy interior, all perfumed with the aromatic blend of rosemary and thyme. Serve them alongside a creamy aioli or as a hearty base for a brunch-style eggs Benedict for an unexpected twist.
Idaho Potato and Kale Gratin
This Idaho Potato and Kale Gratin is a harmonious blend of earthy kale and creamy potatoes, baked to golden perfection. The dish offers a comforting yet sophisticated twist on the classic gratin, making it a standout side for any occasion.
Ingredients
- 3 large Idaho potatoes, thinly sliced
- A couple of cups of chopped kale
- 1 cup of heavy cream
- A splash of olive oil
- 1 clove of garlic, minced
- 1/2 cup of grated Parmesan cheese
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
- Layer the thinly sliced Idaho potatoes and chopped kale in the dish, alternating between the two.
- In a small bowl, whisk together the heavy cream, minced garlic, and a pinch of salt and pepper. Pour this mixture evenly over the potatoes and kale.
- Sprinkle the grated Parmesan cheese on top for a crispy, golden finish.
- Bake in the preheated oven for 45 minutes, or until the top is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2-3 minutes.
- Let the gratin sit for 5 minutes before serving to allow the layers to set. Tip: This resting time ensures each slice holds together beautifully.
- Serve warm, garnished with additional kale or Parmesan if desired. Tip: Pair with a crisp white wine to complement the creamy texture.
Melt-in-your-mouth potatoes and tender kale come together in this gratin, offering a delightful contrast of textures. The creamy sauce and crispy cheese topping make it a dish that’s as pleasing to the palate as it is to the eye.
Spicy Idaho Potato Curry
Masterfully blending the hearty comfort of Idaho potatoes with the vibrant kick of spices, this Spicy Idaho Potato Curry is a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for those evenings when you crave warmth and depth in every bite, it’s a dish that promises to delight the senses.
Ingredients
- 2 large Idaho potatoes, cubed
- a splash of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- a couple of tablespoons of curry powder
- 1 can of coconut milk
- a pinch of salt
- a handful of fresh cilantro, chopped
Instructions
- Heat a splash of olive oil in a large pan over medium heat until shimmering.
- Add the finely chopped onion and minced garlic, sautéing until the onion turns translucent, about 5 minutes.
- Stir in the curry powder, cooking for another minute to release its aromas.
- Toss in the cubed Idaho potatoes, ensuring they’re well coated with the spice mixture.
- Pour in the coconut milk and add a pinch of salt, bringing the mixture to a gentle simmer.
- Cover and let it cook for about 20 minutes, or until the potatoes are fork-tender, stirring occasionally to prevent sticking.
- Once done, sprinkle with fresh cilantro before serving.
Presenting a creamy texture with a bold, spicy flavor, this curry pairs wonderfully with steamed rice or naan bread for a complete meal. For an extra touch of elegance, garnish with a few cilantro leaves and a drizzle of coconut milk.
Idaho Potato Pancakes
Unveiling the humble yet utterly irresistible Idaho potato pancake, a dish that transforms simple ingredients into a golden, crispy delight. Perfect for any meal, these pancakes are a testament to the versatility and comfort of potatoes, offering a satisfying crunch with every bite.
Ingredients
- 2 large Idaho potatoes, peeled and grated
- a small onion, finely chopped
- a couple of eggs, beaten
- a quarter cup of all-purpose flour
- a splash of milk
- a pinch of salt and pepper
- a generous glug of vegetable oil for frying
Instructions
- In a large bowl, combine the grated potatoes and chopped onion.
- Stir in the beaten eggs, flour, milk, salt, and pepper until the mixture is well combined. Let it sit for 5 minutes to allow the flavors to meld.
- Heat a generous amount of vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
- Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while you finish the batch.
- Serve hot, garnished with your choice of toppings. Tip: A dollop of sour cream or applesauce complements the pancakes beautifully.
Perfectly crisp on the outside and tender within, these Idaho potato pancakes are a delightful contrast of textures. Their savory flavor pairs wonderfully with a variety of toppings, making them a versatile dish for any occasion. Try serving them alongside a fresh green salad for a light, satisfying meal.
Idaho Potato and Rosemary Bread
Combining the earthy sweetness of Idaho potatoes with the aromatic punch of rosemary, this bread is a rustic masterpiece that brings warmth to any table. Crafted with care, it’s a testament to the beauty of simple ingredients transformed into something extraordinary.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- 1 cup of mashed Idaho potatoes, cooled
- 1 tbsp of fresh rosemary, finely chopped
- 1 tsp of salt
- 1 tsp of sugar
- 1 packet (2 1/4 tsp) of active dry yeast
- 3/4 cup of warm water (about 110°F)
- 2 tbsp of olive oil, plus a splash for greasing the bowl
Instructions
- In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy. Tip: If the yeast doesn’t foam, it might be inactive, and you’ll need to start over.
- In a large mixing bowl, combine the flour, mashed potatoes, rosemary, and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Stir the mixture until a dough forms, then turn it out onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic. Tip: If the dough is too sticky, add a little more flour, but be careful not to overdo it.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper, cover, and let it rise again for about 30 minutes.
- Preheat your oven to 375°F. Bake the bread for 25-30 minutes until it’s golden brown and sounds hollow when tapped on the bottom. Tip: For an extra crispy crust, spritz the oven with water a few times during the first 10 minutes of baking.
Hearty and fragrant, this Idaho Potato and Rosemary Bread boasts a tender crumb and a crust that’s just the right amount of chewy. Serve it warm with a drizzle of olive oil or as the foundation for your next gourmet sandwich.
Cheesy Idaho Potato Casserole
Zesty and comforting, this Cheesy Idaho Potato Casserole is a celebration of simplicity and flavor, perfect for those cozy evenings when only the richest, most satisfying dish will do. With its golden, bubbly top and tender layers of potato, it’s a testament to the magic of combining just a few quality ingredients.
Ingredients
- 4 large Idaho potatoes, peeled and thinly sliced
- 2 cups of shredded sharp cheddar cheese
- 1 cup of heavy cream
- A splash of whole milk
- A couple of cloves of garlic, minced
- 1 tbsp of butter, for greasing
- A pinch of salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with the butter.
- Layer half of the potato slices in the dish, then sprinkle half of the minced garlic, a pinch of salt, and pepper over them.
- Pour half of the heavy cream over the potatoes, then sprinkle one cup of the cheddar cheese on top.
- Repeat the layers with the remaining potatoes, garlic, salt, pepper, and heavy cream.
- Cover the dish with aluminum foil and bake for 45 minutes, until the potatoes are tender when pierced with a fork.
- Remove the foil, sprinkle the remaining cheddar cheese on top, and bake uncovered for another 15 minutes, or until the cheese is golden and bubbly.
- Let the casserole sit for 5 minutes before serving to allow the layers to set.
The casserole emerges from the oven with a gloriously crisp top giving way to creamy, garlic-infused potatoes beneath. Serve it alongside a crisp green salad or as the star of your brunch table for a dish that’s as versatile as it is delicious.
Idaho Potato and Sausage Skillet
Vibrant and hearty, this Idaho Potato and Sausage Skillet is a rustic yet refined dish that brings comfort to any table. Its golden potatoes and savory sausage meld in a symphony of flavors, perfect for a cozy breakfast or a satisfying dinner.
Ingredients
- 2 cups of diced Idaho potatoes, skin on for texture
- 1/2 pound of smoked sausage, sliced into half-moons
- 1 medium onion, thinly sliced
- 2 cloves of garlic, minced
- A splash of olive oil
- A couple of sprigs of fresh thyme
- 1/2 teaspoon of smoked paprika
- Salt and freshly ground black pepper, to your liking
- A handful of shredded cheddar cheese for topping
Instructions
- Heat a large skillet over medium heat and add a splash of olive oil.
- Add the sliced sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
- Toss in the diced potatoes and spread them out in the skillet. Let them cook undisturbed for 5 minutes to get a nice sear.
- Add the sliced onion and minced garlic, stirring to combine. Cook for another 5 minutes until the onions are translucent.
- Sprinkle in the smoked paprika, salt, and pepper, then add the thyme sprigs. Stir everything together and cook for 10 minutes, or until the potatoes are tender.
- Remove the thyme sprigs, sprinkle the shredded cheddar cheese over the top, and cover the skillet for 2 minutes to let the cheese melt.
Perfectly balanced, this skillet offers a delightful contrast between the crispy potatoes and the juicy sausage. Serve it straight from the pan with a side of sour cream or a fresh green salad for a complete meal.
Idaho Potato and Corn Chowder
This Idaho Potato and Corn Chowder is a comforting embrace in a bowl, blending the earthy sweetness of corn with the hearty, creamy texture of potatoes. Perfect for those crisp evenings when only something deeply satisfying will do.
Ingredients
- 3 large Idaho potatoes, peeled and diced into 1/2-inch cubes
- 4 cups of fresh corn kernels (about 4 ears)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- A couple of tablespoons of butter
- A splash of olive oil
- Salt and freshly ground black pepper, to your liking
- A pinch of smoked paprika for that subtle depth
Instructions
- Heat a splash of olive oil and a couple of tablespoons of butter in a large pot over medium heat until the butter melts.
- Add the finely chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Toss in the diced Idaho potatoes, stirring to coat them in the buttery onion mixture, and cook for another 5 minutes to start softening the edges.
- Pour in the 4 cups of broth, bringing the mixture to a gentle boil before reducing the heat to a simmer. Let it cook until the potatoes are tender, about 15 minutes.
- Stir in the fresh corn kernels and heavy cream, simmering for an additional 5 minutes to meld the flavors together.
- Season with salt, freshly ground black pepper, and a pinch of smoked paprika, adjusting to taste.
- For a smoother texture, blend half of the chowder with an immersion blender, leaving some chunks for texture.
Delightfully creamy with a hint of sweetness from the corn, this chowder is a testament to simplicity and flavor. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, making each spoonful a little celebration of comfort.
Idaho Potato and Spinach Quiche
Rustic yet refined, this Idaho Potato and Spinach Quiche marries the earthy sweetness of potatoes with the fresh, vibrant notes of spinach, all encased in a buttery, flaky crust that promises to delight the senses.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- A stick of cold unsalted butter, cubed
- A pinch of salt
- 4-5 tbsp of ice water
- 2 medium Idaho potatoes, peeled and thinly sliced
- A couple of handfuls of fresh spinach
- 4 large eggs
- 1 cup of heavy cream
- A splash of whole milk
- 1/2 cup of grated Gruyère cheese
- A sprinkle of nutmeg
- Freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim the edges, then chill in the fridge for 30 minutes.
- Blind bake the crust with pie weights for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Tip: This prevents a soggy bottom.
- Layer the potato slices and spinach in the pre-baked crust.
- In a bowl, whisk together eggs, heavy cream, milk, Gruyère, nutmeg, and pepper. Pour over the potatoes and spinach.
- Bake for 35-40 minutes until the filling is set and the top is golden brown. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.
Hearty and comforting, this quiche boasts a creamy interior with a crisp crust, perfect for brunch or a light dinner. Serve it with a side of mixed greens dressed in a vinaigrette for a complete meal.
Idaho Potato and Onion Tart
Gracefully bridging the gap between rustic charm and sophisticated flair, this Idaho Potato and Onion Tart is a celebration of simplicity and depth. Golden layers of thinly sliced potatoes and caramelized onions come together in a buttery, flaky crust, offering a dish that’s as visually stunning as it is delicious.
Ingredients
- 1 1/4 cups all-purpose flour, plus a bit extra for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and diced
- 3-4 tablespoons ice water
- 2 large Idaho potatoes, thinly sliced
- 1 large onion, thinly sliced
- A couple of tablespoons olive oil
- A splash of heavy cream
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt. Add the chilled butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Wrap the dough in plastic and chill for at least 30 minutes.
- While the dough chills, heat olive oil in a skillet over medium heat. Add the onions, cooking until soft and golden, about 15 minutes. Season with salt and pepper.
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges.
- Layer the potato slices and caramelized onions in the tart shell, overlapping slightly. Drizzle with heavy cream and season with salt and pepper.
- Bake for 45-50 minutes, until the crust is golden and the potatoes are tender. Tip: Cover the edges with foil if they brown too quickly.
- Let the tart cool for 10 minutes before slicing. Tip: A sharp knife ensures clean cuts.
Unveiling a harmonious blend of textures, the tart boasts a crisp crust against the creamy potatoes and sweet onions. Serve it warm with a side of arugula salad for a light lunch or as an elegant starter at your next dinner party.
Idaho Potato and Beef Stew
Brimming with hearty flavors and rustic charm, this Idaho Potato and Beef Stew is a comforting embrace in a bowl, perfect for those chilly evenings when only something deeply satisfying will do. Its rich, savory broth and tender chunks of beef meld beautifully with the earthy sweetness of potatoes, creating a dish that’s as nourishing as it is delicious.
Ingredients
- 2 lbs beef chuck, cut into 1-inch pieces
- a couple of tablespoons of olive oil
- a splash of red wine (about 1/2 cup)
- 4 cups beef broth
- 3 large Idaho potatoes, peeled and cubed
- 2 carrots, sliced
- 1 onion, chopped
- a couple of cloves of garlic, minced
- a sprinkle of salt and pepper
- a bay leaf
- a teaspoon of thyme
Instructions
- Heat the olive oil in a large pot over medium-high heat until shimmering.
- Add the beef pieces, seasoning with salt and pepper, and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add the beef broth, bay leaf, and thyme, bringing the mixture to a simmer. Tip: Simmering, not boiling, keeps the beef tender.
- Reduce the heat to low, cover, and let it cook for 1.5 hours, or until the beef is fork-tender.
- Add the potatoes, carrots, onion, and garlic to the pot. Tip: Cutting the potatoes into even sizes ensures they cook uniformly.
- Cover and simmer for another 30 minutes, or until the vegetables are soft.
- Remove the bay leaf and adjust the seasoning with salt and pepper if needed.
Finished with a silky broth and melt-in-your-mouth beef, this stew is a testament to the magic of slow cooking. Serve it with a crusty loaf of bread to soak up every last drop of its flavorful goodness, or over a bed of creamy mashed potatoes for an extra indulgent twist.
Idaho Potato and Chicken Bake
Comforting and hearty, this Idaho Potato and Chicken Bake is a symphony of rustic flavors and creamy textures, perfect for a cozy family dinner or an elegant gathering. Crafted with simplicity in mind, it layers tender chicken and earthy potatoes in a rich, herb-infused sauce that promises to delight the palate.
Ingredients
- 2 large Idaho potatoes, sliced into 1/4-inch rounds
- 1.5 lbs of chicken breast, cut into bite-sized pieces
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 cup of heavy cream
- A handful of fresh thyme
- 1 cup of shredded cheddar cheese
- A pinch of salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 30 seconds, to build a flavor base.
- Add the chicken pieces to the skillet, seasoning with a pinch of salt and pepper, and cook until they’re just browned on all sides, approximately 5 minutes, to lock in the juices.
- Layer the sliced potatoes in a greased baking dish, arranging them slightly overlapping for even cooking and a beautiful presentation.
- Pour the heavy cream over the potatoes, then scatter the cooked chicken and any pan juices over the top for added moisture and flavor.
- Sprinkle the fresh thyme leaves and shredded cheddar cheese evenly across the top, creating a golden, bubbly crust as it bakes.
- Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender when pierced with a fork and the cheese is beautifully melted and slightly browned.
This dish emerges from the oven with a creamy interior and a crispy, cheese-laden top, offering a delightful contrast in textures. The thyme adds a subtle, aromatic note that elevates the humble ingredients, making it a versatile centerpiece for any meal. Try serving it alongside a crisp green salad to balance the richness.
Idaho Potato and Mushroom Risotto
Savory and comforting, this Idaho Potato and Mushroom Risotto combines earthy flavors with creamy textures, making it a perfect dish for any season. Its rich aroma and hearty ingredients promise a satisfying meal that’s both elegant and approachable.
Ingredients
- 1 cup Arborio rice
- 2 medium Idaho potatoes, peeled and diced into small cubes
- 1 cup sliced mushrooms (cremini or button)
- 4 cups chicken or vegetable stock, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- A splash of heavy cream (optional)
- Salt and freshly ground black pepper, to season
Instructions
- Heat the olive oil and 1 tbsp of butter in a large pan over medium heat until the butter melts.
- Add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
- Stir in the diced Idaho potatoes and sliced mushrooms, cooking until they start to soften, around 5 minutes.
- Tip in the Arborio rice, stirring to coat each grain with the oil and butter mixture, for about 2 minutes.
- Pour in the white wine, stirring continuously until the liquid is fully absorbed.
- Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining butter, Parmesan cheese, and a splash of heavy cream if using. Season with salt and pepper to taste.
- Let the risotto rest for 2 minutes before serving to allow the flavors to meld together beautifully.
Velvety and rich, this risotto boasts a perfect balance of creamy rice and tender potatoes, with mushrooms adding a depth of flavor. Serve it as a standalone dish or alongside a crisp green salad for a complete meal.
Idaho Potato and Green Bean Salad
This Idaho Potato and Green Bean Salad is a testament to the beauty of simplicity, where each ingredient shines in harmony. The creamy texture of the potatoes pairs perfectly with the crisp green beans, creating a dish that’s as refreshing as it is satisfying.
Ingredients
- 2 pounds of Idaho potatoes, cubed
- a couple of handfuls of green beans, trimmed
- a splash of olive oil
- a generous pinch of salt
- a dash of black pepper
- a tablespoon of Dijon mustard
- a squeeze of lemon juice
- a handful of fresh dill, chopped
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed Idaho potatoes with a splash of olive oil, a generous pinch of salt, and a dash of black pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, or until golden and fork-tender.
- While the potatoes roast, bring a pot of salted water to a boil and blanch the green beans for 2 minutes, then plunge them into ice water to stop the cooking process and preserve their vibrant color.
- In a small bowl, whisk together a tablespoon of Dijon mustard and a squeeze of lemon juice to create a simple, tangy dressing.
- Once the potatoes are done, let them cool slightly before mixing them with the blanched green beans and the dressing.
- Gently fold in a handful of fresh dill for a burst of herby freshness.
Key to this salad’s appeal is the contrast between the warm, soft potatoes and the cool, crunchy green beans, all brought together by the bright dressing. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a complete meal.
Idaho Potato and Carrot Mash
Just when you thought mashed potatoes couldn’t get any better, this Idaho Potato and Carrot Mash comes along to prove otherwise. Combining the earthy sweetness of carrots with the creamy, buttery texture of Idaho potatoes, this dish is a vibrant twist on a classic comfort food.
Ingredients
- 2 large Idaho potatoes, peeled and cubed
- 3 medium carrots, peeled and sliced into rounds
- a splash of whole milk
- a couple of tablespoons of unsalted butter
- a pinch of salt
- a dash of freshly ground black pepper
Instructions
- Fill a large pot with water and bring it to a rolling boil over high heat.
- Add the cubed Idaho potatoes and sliced carrots to the boiling water. Cook for about 15 minutes, or until both are fork-tender.
- Drain the vegetables well and return them to the pot. Tip: Let them sit for a minute to evaporate any excess water for a fluffier mash.
- Add a splash of whole milk, a couple of tablespoons of unsalted butter, a pinch of salt, and a dash of freshly ground black pepper to the pot.
- Mash everything together until smooth and creamy. Tip: For extra creaminess, warm the milk and butter before adding.
- Adjust the seasoning with more salt and pepper if needed. Tip: Taste as you go to ensure the perfect balance of flavors.
Yield a mash that’s irresistibly creamy with a hint of sweetness from the carrots, perfect as a side or topped with a pat of butter for extra richness. Try serving it alongside roasted meats or as a comforting base for a hearty stew.
Idaho Potato and Lentil Curry
Zesty and comforting, this Idaho Potato and Lentil Curry is a harmonious blend of earthy lentils and creamy potatoes, simmered in a fragrant mix of spices that promise to warm the soul. Perfect for a cozy dinner, it’s a dish that balances simplicity with depth of flavor, making it a must-try for any home cook looking to spice up their meal rotation.
Ingredients
- 2 cups of Idaho potatoes, diced into 1-inch cubes
- 1 cup of dried green lentils, rinsed
- a splash of olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- a thumb-sized piece of ginger, grated
- 2 tbsp of curry powder
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- a pinch of cayenne pepper
- 4 cups of vegetable broth
- a couple of handfuls of fresh spinach
- salt, to your liking
- a handful of cilantro, chopped for garnish
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the curry powder, ground cumin, ground coriander, and a pinch of cayenne pepper to the pot. Toast the spices with the onion mixture for about 30 seconds to release their flavors.
- Pour in the rinsed lentils and diced potatoes, stirring to coat them in the spice mixture.
- Add the vegetable broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils and potatoes are tender.
- Tip: Stir the curry occasionally to prevent sticking and ensure even cooking.
- Once the lentils and potatoes are cooked, fold in the fresh spinach and let it wilt into the curry, about 2 minutes.
- Tip: For a creamier texture, mash a few of the potatoes against the side of the pot before adding the spinach.
- Season the curry with salt to your liking, then remove from heat.
- Tip: Let the curry sit for 5 minutes off the heat before serving to allow the flavors to meld together beautifully.
- Garnish with chopped cilantro before serving.
Warm and inviting, this curry boasts a velvety texture with chunks of tender potato and hearty lentils, all enveloped in a richly spiced broth. Serve it over a bed of fluffy basmati rice or with a side of naan bread to soak up every last drop of its flavorful sauce.
Conclusion
Zesty, versatile, and utterly delicious, our roundup of 25 Idaho potato recipes is your go-to guide for any occasion. Whether you’re craving comfort food or something gourmet, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy cooking!
