20 Delicious Simply Potatoes Recipes Easy

Are you ready to transform your weeknight dinners with minimal effort and maximum flavor? Our roundup of 20 Delicious Simply Potatoes Recipes Easy is here to rescue your meal planning with quick, comforting, and utterly tasty dishes. Whether you’re craving something cozy for chilly evenings or a simple side that steals the show, these recipes promise to delight. Let’s dive into the delicious possibilities!

Cheesy Garlic Mashed Potatoes

Nothing elevates a humble side dish quite like the rich, comforting embrace of Cheesy Garlic Mashed Potatoes, a dish where creamy textures and bold flavors meld into a symphony of indulgence. Perfect for those seeking to add a touch of elegance to their meal, this recipe promises a delightful balance of garlic’s pungency and cheese’s melt-in-your-mouth goodness.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 15 minutes.
3. While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Tip: Avoid browning the garlic to prevent bitterness.
4. Drain the potatoes well and return them to the pot. Add the garlic butter, heavy cream, salt, and pepper.
5. Mash the potatoes with a potato masher until smooth and creamy. Tip: For extra creamy potatoes, warm the cream before adding it to the potatoes.
6. Fold in the shredded cheddar cheese until fully melted and incorporated. Tip: Reserve a small amount of cheese to sprinkle on top before serving for a beautiful presentation.

Lusciously creamy with a punch of garlic and a gooey cheese pull, these mashed potatoes are a testament to comfort food’s elegance. Serve them alongside a roasted main or as a decadent base for a savory stew, and watch them steal the spotlight.

Roasted Garlic and Herb Potatoes

Whisking you away to a realm of rustic elegance, these Roasted Garlic and Herb Potatoes are a symphony of flavors, where each bite offers a crispy exterior giving way to a tender, aromatic interior. Perfectly golden and infused with the warmth of garlic and the freshness of herbs, they’re a side dish that steals the spotlight.

Ingredients

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. In a large bowl, toss the halved baby potatoes with olive oil, ensuring each piece is evenly coated for optimal crispiness.
3. Add the minced garlic, chopped rosemary, thyme, salt, and black pepper to the bowl, mixing thoroughly to distribute the flavors uniformly.
4. Spread the potatoes in a single layer on a baking sheet, giving them space to roast rather than steam, which is key for achieving that desirable golden crust.
5. Roast in the preheated oven for 35-40 minutes, turning halfway through, until the potatoes are crispy on the outside and fork-tender inside.
6. For an extra burst of flavor, sprinkle with a pinch of flaky sea salt right after removing from the oven.

Presenting a delightful contrast of textures, these potatoes boast a crispy, herb-speckled crust with a fluffy, garlicky center. Serve them alongside a dollop of sour cream or atop a bed of arugula for a refreshing twist.

Loaded Baked Potato Soup

On a chilly evening, nothing comforts the soul quite like a bowl of Loaded Baked Potato Soup, with its creamy texture and rich, savory flavors that echo the beloved classic baked potato. This dish is a harmonious blend of simplicity and indulgence, perfect for those seeking warmth and satisfaction in every spoonful.

Ingredients

• 4 cups peeled and diced potatoes
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 6 slices cooked bacon, crumbled
• 1/4 cup chopped green onions
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large pot, melt the butter over medium heat until fully liquid.
2. Whisk in the flour gradually, cooking for 1 minute to form a roux, ensuring no lumps remain.
3. Slowly pour in the milk, whisking constantly to combine with the roux until the mixture thickens, about 5 minutes.
4. Add the diced potatoes, salt, and pepper, then reduce the heat to low. Simmer for 15 minutes, or until the potatoes are tender.
5. Stir in the sour cream and cheddar cheese until the cheese is melted and the soup is creamy.
6. Garnish with crumbled bacon and chopped green onions before serving.

Velvety and rich, this soup boasts a creamy consistency with chunks of tender potatoes, punctuated by the crispiness of bacon and the freshness of green onions. Serve it in a hollowed-out bread bowl for an extra touch of comfort and creativity.

Potato and Cheese Pierogi

Elevating the humble potato to new heights, these Potato and Cheese Pierogi are a testament to the comfort and versatility of Eastern European cuisine. Encased in a tender, silky dough, the creamy filling is a harmonious blend of rustic potatoes and sharp cheese, promising a bite that’s both satisfying and sophisticated.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened
• 2 medium russet potatoes, peeled and cubed
• 1 cup sharp cheddar cheese, shredded
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
2. Make a well in the center of the flour mixture and add 1 large egg, 1/2 cup sour cream, and 1/4 cup softened unsalted butter. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
4. Boil 2 medium peeled and cubed russet potatoes in salted water for 15 minutes until tender. Drain and mash.
5. Stir in 1 cup shredded sharp cheddar cheese, 1 tbsp unsalted butter, 1/2 tsp salt, and 1/4 tsp black pepper into the mashed potatoes until smooth.
6. Roll the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
7. Place 1 tbsp of the potato-cheese mixture in the center of each circle. Fold over and press edges to seal.
8. Boil pierogi in batches in salted water for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
9. For a crispy exterior, pan-fry boiled pierogi in butter over medium heat for 2-3 minutes per side until golden brown.

Buttery and rich, these pierogi boast a delightful contrast between the crispy exterior and the velvety, cheese-laden filling. Serve them with a dollop of sour cream and a sprinkle of fresh chives for an extra layer of flavor, or pair with a crisp, green salad to balance the richness.

Scalloped Potatoes with Ham

Brimming with creamy layers of tender potatoes and savory ham, this scalloped potatoes with ham recipe is a comforting classic that elevates any meal with its rich flavors and elegant presentation.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 cup diced ham
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat the oven to 375°F and grease a 9×13 inch baking dish with the unsalted butter.
2. Arrange a layer of thinly sliced Yukon Gold potatoes in the bottom of the prepared baking dish, slightly overlapping the slices.
3. Sprinkle half of the diced ham evenly over the potatoes, then pour 1 cup of heavy cream over the layer.
4. Season with 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg for depth of flavor.
5. Repeat the layers with the remaining potatoes, ham, and heavy cream, seasoning as before.
6. Top the final layer with grated Gruyère cheese, ensuring an even coverage for a golden crust.
7. Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the top is bubbly and golden brown.
8. Let the dish rest for 10 minutes before serving to allow the layers to set.

After baking, the scalloped potatoes with ham emerge with a creamy interior and a crispy, cheese-laden top. For a festive twist, garnish with fresh thyme or serve alongside a crisp green salad to balance the richness.

Potato Pancakes with Sour Cream

Brimming with rustic charm and comforting flavors, these potato pancakes offer a delightful crunch on the outside with a tender, fluffy interior, perfectly complemented by the cool, creamy tang of sour cream. Ideal for a leisurely weekend brunch or a cozy dinner side, they’re a versatile dish that promises to satisfy.

Ingredients

• 2 cups peeled and grated potatoes
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1/2 cup sour cream

Instructions

1. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible to ensure crispiness.
2. In a large bowl, combine the dried potatoes, flour, egg, salt, and pepper, mixing until the ingredients are evenly distributed.
3. Heat the vegetable oil in a large skillet over medium heat until it shimmers, indicating it’s ready for frying.
4. Form the potato mixture into small patties, about 1/4 cup each, and gently place them in the hot oil, flattening slightly with a spatula.
5. Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy around the edges.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil, keeping them warm in a low oven if necessary.
7. Serve the potato pancakes hot, topped with a generous dollop of sour cream.

Notably, these pancakes boast a golden exterior that gives way to a soft, savory center, with the sour cream adding a refreshing contrast. For an extra touch of elegance, garnish with fresh chives or a sprinkle of smoked paprika before serving.

Garlic Parmesan Roasted Potatoes

Brimming with rustic charm and a golden crisp, these Garlic Parmesan Roasted Potatoes are a testament to the beauty of simplicity. Each bite offers a harmonious blend of savory garlic, nutty Parmesan, and the earthy sweetness of perfectly roasted potatoes.

Ingredients

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C) to ensure a hot environment for roasting.
2. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet, cut side down, to maximize crispiness.
4. Roast in the preheated oven for 25 minutes, then flip the potatoes for even browning.
5. Sprinkle the grated Parmesan cheese over the potatoes and roast for an additional 10 minutes, or until the cheese is melted and golden.
6. Remove from the oven and garnish with chopped fresh parsley for a burst of color and freshness.

Zesty and aromatic, these potatoes boast a crispy exterior with a fluffy interior, making them an irresistible side. Serve them alongside a creamy aioli or as a hearty addition to your brunch spread for a touch of elegance.

Sweet Potato Casserole with Marshmallows

Perfectly balancing the earthy sweetness of sweet potatoes with the gooey, toasted marshmallow topping, this casserole is a quintessential comfort dish that shines at any gathering.

Ingredients

• 3 cups mashed sweet potatoes
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups mini marshmallows

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, milk, melted butter, vanilla extract, and salt until smooth. Tip: For extra smooth sweet potatoes, press them through a sieve before mashing.
3. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
4. Bake for 25 minutes, or until the edges begin to pull away from the sides of the dish. Tip: The center should be set but still slightly jiggly for the perfect texture.
5. Remove the casserole from the oven and evenly sprinkle the mini marshmallows over the top. Tip: For an even toast, arrange the marshmallows in a single layer, slightly overlapping.
6. Return the dish to the oven and bake for an additional 5-7 minutes, or until the marshmallows are golden brown and puffed.
7. Let the casserole cool for 10 minutes before serving to allow the layers to set.

Just out of the oven, this casserole offers a delightful contrast between the creamy sweet potato base and the crispy, melted marshmallow topping. Serve it warm alongside a drizzle of caramel sauce for an extra indulgent twist.

Potato Leek Soup

Silky and comforting, Potato Leek Soup is a classic dish that marries the earthy sweetness of leeks with the creamy texture of potatoes, creating a harmonious blend that’s both nourishing and indulgent.

Ingredients

• 2 tbsp unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced
• 1 lb Yukon Gold potatoes, peeled and diced
• 4 cups chicken stock
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. In a large pot, melt 2 tbsp unsalted butter over medium heat until foamy.
2. Add 2 large leeks, thinly sliced, and sauté for 5 minutes, or until softened but not browned.
3. Stir in 1 lb diced Yukon Gold potatoes, ensuring they’re well coated with the butter and leeks.
4. Pour in 4 cups chicken stock and add 1 bay leaf, then bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
6. Remove the bay leaf and puree the soup with an immersion blender until smooth.
7. Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper, then heat through for 2 minutes.
8. For a smoother texture, pass the soup through a fine-mesh sieve before serving.

Zesty yet velvety, this soup’s richness is perfectly balanced by the subtle sharpness of the leeks. Serve it with a drizzle of truffle oil or a sprinkle of fresh chives for an extra layer of flavor.

Hash Brown Casserole

Yearning for a dish that combines comfort with a touch of sophistication? This Hash Brown Casserole is a harmonious blend of crispy, golden hash browns enveloped in a creamy, cheesy sauce, baked to perfection for a delightful contrast of textures.

Ingredients

• 4 cups frozen shredded hash browns
• 1/2 cup unsalted butter, melted
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup whole milk
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese
• 1/2 cup crushed cornflakes

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the melted butter, condensed cream of chicken soup, sour cream, whole milk, onion powder, garlic powder, and black pepper until smooth.
3. Fold in the frozen shredded hash browns and 1 1/2 cups of shredded cheddar cheese until evenly coated.
4. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
5. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, followed by the crushed cornflakes for a crispy topping.
6. Bake in the preheated oven for 45 minutes, or until the edges are bubbly and the top is golden brown.
7. Let the casserole stand for 5 minutes before serving to allow the layers to set.

Heavenly in its simplicity, this casserole offers a creamy interior with a satisfyingly crisp crust. Serve it as a brunch centerpiece or a comforting side dish at dinner, perhaps with a sprinkle of fresh chives for a pop of color and flavor.

Twice Baked Potatoes

Lusciously creamy and irresistibly rich, twice baked potatoes are the epitome of comfort food with a gourmet twist, perfect for elevating any meal from ordinary to extraordinary.

Ingredients

• 4 large russet potatoes
• 1/2 cup sour cream
• 1/4 cup whole milk
• 4 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped chives

Instructions

1. Preheat the oven to 400°F and scrub the potatoes clean under running water.
2. Pierce each potato several times with a fork to allow steam to escape during baking.
3. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crisp and a fork easily pierces the flesh.
4. Remove the potatoes from the oven and let them cool for 10 minutes. Slice off the top third of each potato lengthwise.
5. Scoop out the potato flesh into a large bowl, leaving a 1/4-inch thick shell. Tip: Be gentle to avoid tearing the skins.
6. Add the sour cream, milk, butter, salt, and pepper to the bowl with the potato flesh. Mash until smooth and creamy. Tip: For extra fluffiness, use a hand mixer on low speed.
7. Fold in 1/4 cup of the cheddar cheese and the chives, then spoon the mixture back into the potato shells.
8. Sprinkle the remaining cheese on top of each potato and return to the oven for 15-20 minutes, or until the cheese is bubbly and slightly golden.
9. Let the potatoes cool for 5 minutes before serving. Tip: Garnish with additional chives for a pop of color and freshness.

With their velvety interior and crispy, cheese-laden crust, these twice baked potatoes are a delightful contrast of textures. Serve them alongside a crisp green salad or as a decadent side to your favorite grilled meats for a meal that’s sure to impress.

Potato Salad with Mustard Dressing

Gracefully blending the humble potato with a tangy mustard dressing, this dish elevates the classic potato salad to new heights. Perfect for summer picnics or as a refined side, its layers of flavor and texture promise to delight the palate.

Ingredients

• 2 lbs red potatoes, quartered
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1/4 cup finely chopped red onion
• 2 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh dill
• 2 hard-boiled eggs, chopped

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 10 minutes.
3. Drain the potatoes and let them cool to room temperature, about 20 minutes. Tip: Cooling the potatoes before dressing prevents them from becoming mushy.
4. In a large bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, red onion, apple cider vinegar, salt, and pepper until well combined.
5. Add the cooled potatoes and chopped dill to the bowl, gently folding to coat the potatoes evenly with the dressing. Tip: Folding gently ensures the potatoes retain their shape.
6. Gently stir in the chopped hard-boiled eggs. Tip: Adding the eggs last keeps them from breaking apart too much.
7. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Herbaceous dill and the sharpness of mustard dressing contrast beautifully with the creamy potatoes and eggs. Serve chilled on a bed of greens for an elegant presentation or alongside grilled meats for a hearty meal.

Roasted Sweet Potatoes with Honey Butter

Yield to the allure of perfectly roasted sweet potatoes, glazed with a luscious honey butter that caramelizes into a golden sheen, offering a harmonious blend of earthy sweetness and rich, velvety texture.

Ingredients

• 2 lbs sweet potatoes, peeled and cubed
• 3 tbsp unsalted butter, melted
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cinnamon

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato cubes with melted butter, honey, salt, pepper, and cinnamon until evenly coated. Tip: For an even roast, ensure the cubes are of similar size.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet, avoiding overcrowding to allow for proper caramelization.
4. Roast in the preheated oven for 25 minutes, then flip each piece to ensure all sides are golden and crispy. Tip: A thin metal spatula is ideal for flipping without breaking the pieces.
5. Continue roasting for another 20-25 minutes, or until the sweet potatoes are fork-tender and the edges are caramelized. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.

Velvety inside with a crisp exterior, these roasted sweet potatoes with honey butter are a testament to simple ingredients transformed. Serve them as a standout side or atop a bed of greens for a hearty salad that plays with textures and temperatures.

Potato Gnocchi with Pesto

Mastering the art of homemade gnocchi transforms a simple potato into a pillow-soft delicacy, especially when paired with the vibrant freshness of pesto. This Potato Gnocchi with Pesto recipe marries the earthy comfort of tender gnocchi with the herby brightness of pesto, creating a dish that’s as delightful to the palate as it is to the eye.

Ingredients

• 2 cups russet potatoes, peeled and cubed
• 1 cup all-purpose flour
• 1 large egg, beaten
• 1/2 tsp salt
• 1/4 cup basil pesto
• 2 tbsp extra virgin olive oil
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Place the cubed potatoes on a baking sheet and roast for 30 minutes, or until tender.
2. While the potatoes are still warm, pass them through a ricer or mash them finely to ensure no lumps remain.
3. On a clean surface, create a well with the mashed potatoes. Add the flour, beaten egg, and salt into the well.
4. Gently knead the mixture until a soft dough forms, being careful not to overwork it to keep the gnocchi light.
5. Divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2 inch in diameter.
6. Cut each rope into 1-inch pieces. For a traditional touch, roll each piece against the back of a fork to create ridges.
7. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes.
8. Drain the gnocchi and toss them with extra virgin olive oil to prevent sticking.
9. In a large bowl, combine the cooked gnocchi with basil pesto, ensuring each piece is evenly coated.
10. Serve immediately, garnished with grated Parmesan cheese.

Rich in texture and flavor, these gnocchi are delightfully soft with a slight chew, enveloped in the aromatic embrace of pesto. For an extra touch of elegance, serve alongside a crisp white wine and a sprinkle of toasted pine nuts.

French Fries with Truffle Oil

Zesty yet sophisticated, French Fries with Truffle Oil elevate the humble potato to gourmet status, offering a crispy exterior and fluffy interior with an aromatic finish that’s irresistibly luxurious.

Ingredients

• 2 large russet potatoes, cut into 1/4-inch sticks
• 4 cups vegetable oil, for frying
• 1 tbsp truffle oil
• 1 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Peel the russet potatoes and cut them into 1/4-inch sticks. Soak in cold water for 30 minutes to remove excess starch, then drain and pat dry thoroughly with paper towels.
2. Heat vegetable oil in a deep fryer or large pot to 325°F. Fry the potatoes in batches for 4-5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.
3. Increase the oil temperature to 375°F. Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain on fresh paper towels.
4. While still hot, drizzle the fries with truffle oil and sprinkle with sea salt, black pepper, grated Parmesan cheese, and chopped fresh parsley. Toss gently to coat evenly.
5. Serve immediately to ensure the fries retain their crispiness and the truffle oil’s aroma is at its peak.

Sumptuously crispy with a rich, earthy aroma, these truffle oil fries are a decadent twist on a classic. For an extra touch of elegance, serve them in a cone of parchment paper alongside aioli or truffle mayonnaise for dipping.

Potato and Onion Tart

Heirloom potatoes and sweet onions come together in this Potato and Onion Tart, a dish that marries rustic charm with sophisticated flavors, perfect for any table setting from casual brunches to elegant dinners.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 4 tbsp ice water
• 2 large heirloom potatoes, thinly sliced
• 1 large sweet onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 1 1/2 cups all-purpose flour and 1/2 tsp salt.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture, using your fingers to rub it in until the mixture resembles coarse crumbs.
4. Gradually add 4 tbsp ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
5. Roll out the dough on a floured surface to fit a 9-inch tart pan, then trim the edges.
6. In a skillet over medium heat, sauté 1 large thinly sliced sweet onion in 1 tbsp olive oil until translucent, about 5 minutes.
7. Layer the bottom of the tart shell with 2 large thinly sliced heirloom potatoes, overlapping slightly.
8. Spread the sautéed onions over the potatoes, then sprinkle with 1/2 tsp black pepper and 1/4 cup grated Parmesan cheese. Tip: For an extra golden crust, brush the edges with a beaten egg.
9. Bake for 35-40 minutes, or until the crust is golden and the potatoes are tender. Tip: Let the tart rest for 5 minutes before slicing to allow the layers to set.

The tart emerges from the oven with a golden, buttery crust that gives way to layers of tender potatoes and sweet, caramelized onions. Serve it warm, accompanied by a crisp green salad for a light lunch, or as a standout side at your next dinner party.

Spicy Roasted Potatoes

Hearty and bursting with flavor, these Spicy Roasted Potatoes are a testament to the beauty of simplicity, transforming humble ingredients into a dish that’s both comforting and exhilarating. Perfectly crisp on the outside and tender within, they’re a versatile side that promises to elevate any meal.

Ingredients

• 2 lbs potatoes, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting, which helps achieve that desirable crispy exterior.
2. In a large bowl, toss the potato cubes with olive oil until evenly coated. This ensures every piece roasts uniformly.
3. Add salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder to the bowl. Mix thoroughly to coat the potatoes evenly with the spices.
4. Spread the potatoes in a single layer on a baking sheet, ensuring they’re not overcrowded to allow for proper roasting and crispiness.
5. Roast in the preheated oven for 25-30 minutes, then flip the potatoes halfway through to ensure even browning on all sides.
6. Remove from the oven when the potatoes are golden brown and crispy on the outside, and tender when pierced with a fork.

Best enjoyed hot, these Spicy Roasted Potatoes offer a delightful contrast of textures and a bold, warming flavor profile. Serve them alongside a cooling dip or as a fiery addition to your breakfast plate for an extra kick.

Potato Bread

Just when you thought bread couldn’t get any more comforting, potato bread enters the scene with its tender crumb and subtly sweet flavor, offering a delightful twist on the classic loaf. This recipe marries the earthy goodness of potatoes with the soft, airy texture of homemade bread, creating a versatile staple that’s as perfect for sandwiches as it is for toasting.

Ingredients

• 1 cup mashed potatoes, cooled
• 1 cup warm water (110°F)
• 2 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• 1 tsp salt
• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the mashed potatoes, melted butter, and salt to the yeast mixture, stirring until well combined.
3. Gradually add the flour, one cup at a time, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable. If too sticky, add a little more flour.
4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan. Tip: For a softer crust, brush the top with melted butter before baking.
7. Cover and let rise for another 30 minutes until the dough rises just above the pan’s edge.
8. Preheat the oven to 375°F and bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped. Tip: For an even bake, rotate the pan halfway through.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The potato bread boasts a moist, dense texture with a slight sweetness, making it an excellent companion to savory dishes or simply enjoyed with a smear of butter. For a creative twist, try slicing it thick and toasting it for a rustic breakfast or using it as the base for a gourmet grilled cheese.

Potato and Corn Chowder

Elevating the humble potato to new heights, this Potato and Corn Chowder combines creamy textures with the sweet crunch of corn for a dish that’s both comforting and sophisticated. Perfect for those crisp evenings when only a bowl of something warm and hearty will do.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced
• 2 cups corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot, melt 2 tbsp unsalted butter over medium heat.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 3 cups diced potatoes and 2 cups corn kernels, stirring to combine.
5. Pour in 4 cups chicken broth, bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender.
6. Using a potato masher, lightly mash some of the potatoes to thicken the chowder.
7. Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper, heating through for 5 minutes.
8. Garnish with 1/4 cup chopped fresh parsley before serving.

Perfectly balanced, this chowder boasts a velvety texture with bursts of sweetness from the corn. Serve it with a side of crusty bread for dipping, or top with crispy bacon bits for an added crunch.

Sweet Potato Pie

Nothing embodies the warmth of Southern hospitality quite like a classic Sweet Potato Pie, with its velvety filling and flaky crust that whispers of autumn gatherings and cherished family recipes. This beloved dessert, steeped in tradition, offers a perfect balance of sweetness and spice, making it a standout at any table.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 cups mashed sweet potatoes
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 tsp salt.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
5. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
6. In another bowl, combine 2 cups mashed sweet potatoes, 3/4 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1/2 cup heavy cream, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger. Mix until smooth.
7. Pour the filling into the prepared crust. Tip: For an even bake, gently tap the pie dish on the counter to remove any air bubbles.
8. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
9. Allow the pie to cool completely on a wire rack before serving.

Perfectly spiced and irresistibly creamy, this Sweet Potato Pie boasts a silky texture that melts in your mouth. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

We hope this roundup of 20 delicious Simply Potatoes recipes has inspired you to whip up something easy and tasty in your kitchen! Whether you’re in the mood for breakfast, dinner, or a savory side, there’s something here for everyone. Don’t forget to share your favorite recipes in the comments and pin this article on Pinterest to keep these ideas handy for your next meal. Happy cooking!