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In today’s world, everyone loves good food that’s easy to make. I will share with you my favorite potato recipes that my family asks for again and again. These are simple dishes that taste amazing and make everyone happy at dinner time!

My favorite thing about potatoes is that you can make so many different things with them. You can make them crispy, creamy, cheesy, or loaded with all the good stuff. Whether you want something fancy for guests or just comfort food for your family, potatoes are always perfect. These recipes work great for any day of the week.

So let’s get cooking! I’m going to show you 15 easy potato recipes that are super tasty and not hard to make. Trust me, these recipes will make your family smile and ask for more. Everyone will think you’re an amazing cook, and the best part is – these are really simple to do!

Crispy Roasted Potatoes

Oh honey, these potatoes are absolutely divine! They get so perfectly crispy on the outside while staying fluffy inside – it’s like magic in your oven. I love making these for Sunday dinner because they’re fancy enough for company but easy enough for busy weeknights. Trust me, once you try this recipe, you’ll never want regular roasted potatoes again!

Time: 45 minutes | Serves: 6

Ingredients

2 pounds baby potatoes, halved
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, minced
2 sprigs fresh rosemary, chopped
1 sprig fresh thyme, leaves only
2 tablespoons butter, melted

Instructions

Preheat your oven to 425°F and grab a large baking sheet. You’ll want to line it with parchment paper to make cleanup a breeze.
Wash and halve your baby potatoes, making sure they’re all roughly the same size so they cook evenly. Pat them completely dry with paper towels – this is super important for getting them crispy!
Toss the potatoes in a large bowl with olive oil, salt, pepper, minced garlic, rosemary, and thyme until they’re beautifully coated.
Arrange the potatoes cut-side down on your baking sheet, giving each one some space to breathe. Don’t overcrowd them or they’ll steam instead of roast.
Pop them in the oven for 25-30 minutes until they’re golden brown and crispy. Flip them halfway through for even browning.
Drizzle with melted butter right before serving and watch everyone’s eyes light up when they taste these beauties!

Garlic Mashed Potatoes

These aren’t your ordinary mashed potatoes, sweetie – they’re creamy, garlicky perfection that’ll have everyone asking for seconds! I discovered this recipe when I wanted to jazz up plain mashed potatoes, and now it’s become our family favorite. The roasted garlic adds such a wonderful depth of flavor without being too overpowering. Every bite is like a warm hug on your plate!

Time: 1 hour | Serves: 8

Ingredients

3 pounds Yukon Gold potatoes, peeled and cubed
1 whole head of garlic
1/2 cup butter, softened
1/2 cup warm milk
1/4 cup sour cream
1/2 cup cream cheese, softened
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons fresh chives, chopped

Instructions

Start by roasting your garlic – cut the top off the whole head, drizzle with olive oil, wrap in foil, and bake at 400°F for 30 minutes until soft and golden.
While the garlic roasts, boil your cubed potatoes in salted water for 15-20 minutes until they’re fork-tender. Don’t overcook them or they’ll get gummy!
Drain the potatoes really well and let them sit for a few minutes to get rid of excess moisture. This step makes all the difference in getting fluffy mashed potatoes.
Squeeze the roasted garlic cloves out of their skins – they’ll be soft and caramelized. Mash them into a paste with a fork.
Mash your potatoes with a potato masher or ricer, then gradually mix in the butter, roasted garlic paste, warm milk, sour cream, and cream cheese.
Season with salt and white pepper, then fold in those fresh chives. Taste and adjust seasoning – these babies should be rich, creamy, and absolutely irresistible!

Creamy Scalloped Potatoes

These scalloped potatoes are pure elegance on a plate, honey! The thin potato slices get so tender and creamy, and that golden cheese top is just gorgeous. I love serving these for special occasions because they look so fancy, but honestly, they’re not that hard to make. The secret is slicing the potatoes evenly and taking your time with the cream sauce – it’s so worth it!

Time: 1 hour 45 minutes | Serves: 8

Ingredients

3 pounds Yukon Gold potatoes, peeled
2 cups heavy cream
1 cup whole milk
3 tablespoons butter
3 tablespoons flour
1 1/2 cups Gruyere cheese, grated
1/2 cup Parmesan cheese, grated
2 garlic cloves, minced
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon white pepper

Instructions

Preheat your oven to 375°F and butter a 9×13 inch baking dish. Using a mandoline or sharp knife, slice potatoes into thin, even rounds – about 1/8 inch thick.
Rinse the sliced potatoes in cold water to remove excess starch, then pat them completely dry with paper towels. This helps prevent the dish from being gluey.
Make your cream sauce by melting butter in a saucepan, then whisking in flour to make a roux. Cook for 2 minutes, then gradually add cream and milk, whisking constantly.
Add garlic, thyme, salt, and pepper to the sauce. Cook until thickened, about 5 minutes, then stir in most of the Gruyere cheese until melted and smooth.
Layer half the potatoes in your baking dish, pour half the sauce over them, then repeat with remaining potatoes and sauce. Make sure every layer gets some love!
Cover with foil and bake for 45 minutes, then remove foil, sprinkle with remaining cheeses, and bake 25-30 minutes more until golden and bubbly. Let it rest before serving!

Cheesy Hashbrown Casserole

This is the ultimate comfort food casserole that everyone absolutely loves! It’s creamy, cheesy, and has that perfect golden top that makes your mouth water. I call it my “crowd-pleaser” because I’ve never met anyone who didn’t ask for the recipe after trying it. It’s perfect for breakfast, brunch, or even as a side dish for dinner – this baby is versatile and delicious!

Time: 1 hour 30 minutes | Serves: 12

Ingredients

2 pounds frozen hash browns, thawed
2 cups sour cream
1 can cream of chicken soup
1/2 cup butter, melted
2 cups sharp cheddar cheese, shredded
1/2 cup onion, finely diced
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cornflakes, crushed
1/4 cup butter, melted (for topping)

Instructions

Preheat your oven to 350°F and grease a 9×13 inch baking dish. Let those frozen hash browns thaw completely and drain any excess moisture – this is really important!
In a large bowl, mix together the sour cream, cream of chicken soup, and 1/2 cup melted butter until smooth and creamy. It should look rich and delicious already!
Stir in the thawed hash browns, most of the cheese (save some for later), diced onion, salt, and pepper. Mix everything together until well combined.
Spread the mixture evenly in your prepared baking dish and top with the remaining cheese. This is going to look so good!
In a small bowl, mix the crushed cornflakes with 1/4 cup melted butter, then sprinkle this crunchy topping all over the casserole.
Bake for 45-50 minutes until the top is golden brown and the casserole is bubbling around the edges. Let it cool for 10 minutes before serving – pure heaven!

Twice Baked Potatoes

These twice baked potatoes are like little pockets of pure comfort food joy! They’re crispy on the outside, creamy on the inside, and loaded with all the good stuff. I love making these when I want to impress guests because they look so fancy, but really they’re just baked potatoes dressed up for a party. Each bite is absolutely heavenly – trust me on this one!

Time: 1 hour 45 minutes | Serves: 6

Ingredients

6 large russet potatoes
6 strips bacon, cooked and crumbled
1/2 cup sour cream
1/4 cup butter, softened
1/2 cup milk, warmed
1 1/2 cups sharp cheddar cheese, shredded
4 green onions, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Paprika for dusting

Instructions

Preheat your oven to 425°F and poke holes all over your potatoes with a fork. Bake them for 45-60 minutes until they’re tender when squeezed gently.
While the potatoes bake, cook your bacon until crispy and crumble it up. The smell alone will drive you crazy with anticipation!
Let the potatoes cool just enough to handle, then cut them in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of potato in the skins.
Mash the scooped potato flesh with sour cream, butter, and warm milk until it’s smooth and creamy. Season with salt and pepper.
Fold in most of the cheese, bacon, and green onions, saving some of each for topping. The mixture should be rich and flavorful.
Spoon the mixture back into the potato shells, top with remaining cheese, bacon, and green onions, then bake for 15-20 minutes until golden and heated through. Dust with paprika for that perfect finishing touch!

Air Fryer Potato Wedges

These air fryer potato wedges are absolutely game-changing, sweetie! They get incredibly crispy without all the oil of deep frying, and they’re ready so much faster than oven-baked wedges. I discovered this method when I wanted crispy potatoes but didn’t want to heat up my whole kitchen. Now these are my go-to side dish for burgers, sandwiches, or just when I’m craving something crispy and delicious!

Time: 30 minutes | Serves: 4

Ingredients

4 large russet potatoes, scrubbed
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons Parmesan cheese, grated
Ranch dressing for dipping

Instructions

Cut each potato into 8 wedges, keeping the skin on for extra flavor and texture. Try to make them all roughly the same size so they cook evenly.
Soak the wedges in cold water for 15 minutes to remove excess starch, then pat them completely dry with paper towels. This step is crucial for crispiness!
In a large bowl, toss the dried wedges with olive oil until they’re all well coated. You want every surface to get some oil love.
Mix all your spices together in a small bowl, then sprinkle over the oiled wedges. Toss everything together until each wedge is beautifully seasoned.
Arrange the wedges in your air fryer basket in a single layer – don’t overcrowd them or they won’t get crispy. Cook at 380°F for 12-15 minutes, flipping halfway through.
Sprinkle with Parmesan cheese during the last 2 minutes of cooking. Serve immediately with ranch dressing – they’re best when they’re hot and crispy!

Homemade Potato Soup

This homemade potato soup is like a warm hug in a bowl, honey! It’s thick, creamy, and so comforting on those chilly days when you need something that feeds your soul. I’ve been making this recipe for years, and it never fails to make everyone at the table happy. The best part is how the house smells while it’s simmering – pure heaven!

Time: 1 hour | Serves: 6

Ingredients

6 large russet potatoes, peeled and cubed
1 medium onion, diced
3 celery stalks, diced
3 carrots, diced
4 tablespoons butter
1/4 cup flour
4 cups chicken broth
2 cups heavy cream
1 cup sharp cheddar cheese, shredded
6 strips bacon, cooked and crumbled
1/4 cup green onions, chopped
Salt and pepper to taste

Instructions

Cook your bacon until crispy and set aside, but keep about 2 tablespoons of the fat in the pot – that’s where all the flavor is!
In the same pot, melt butter with the bacon fat over medium heat. Add diced onion, celery, and carrots, cooking for 5-6 minutes until they start to soften.
Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly. This creates a roux that will thicken your soup beautifully.
Gradually add chicken broth while whisking to prevent lumps, then add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
Use a potato masher to partially mash some of the potatoes right in the pot – this gives the soup a perfect thick texture while still having chunks.
Stir in the heavy cream and cheese until melted and smooth. Season with salt and pepper, then serve topped with crumbled bacon and green onions. Pure comfort in every spoonful!

Funeral Potatoes

Don’t let the name fool you, sweetie – these potatoes are absolutely to die for! This is a classic comfort food casserole that’s rich, creamy, and topped with the most delicious crunchy topping. I call them “funeral potatoes” because they’re traditionally brought to gatherings, but honestly, they’re so good you’ll want to make them just because. They’re the ultimate crowd-pleaser!

Time: 1 hour 15 minutes | Serves: 10

Ingredients

2 pounds frozen hash browns, thawed
1 can cream of chicken soup
2 cups sour cream
1/2 cup butter, melted
2 cups sharp cheddar cheese, shredded
1/2 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 cups cornflakes, crushed
1/4 cup butter, melted (for topping)

Instructions

Preheat your oven to 350°F and grease a 9×13 inch casserole dish. Make sure those hash browns are completely thawed and drained – nobody wants watery potatoes!
In a large mixing bowl, combine the cream of chicken soup, sour cream, and 1/2 cup melted butter. Mix until smooth and creamy – this is your base sauce.
Stir in the thawed hash browns, most of the cheese (save some for the top), chopped onion, salt, and pepper. Mix everything together until well combined.
Spread the mixture evenly in your prepared baking dish and sprinkle the remaining cheese on top. It’s already looking amazing!
In a small bowl, mix the crushed cornflakes with 1/4 cup melted butter until the flakes are well coated, then sprinkle this crunchy goodness all over the top.
Bake for 40-45 minutes until the top is golden brown and the casserole is bubbling around the edges. Let it cool for about 10 minutes before serving – trust me, it’s worth the wait!

Hasselback Potatoes

These Hasselback potatoes are absolutely stunning and taste even better than they look! The accordion-style cuts create the most beautiful crispy edges while keeping the inside perfectly fluffy. I love making these when I want to impress dinner guests because they look so fancy, but honestly, they’re not difficult at all. Each bite has the perfect combination of crispy and creamy – it’s pure potato perfection!

Time: 1 hour 15 minutes | Serves: 6

Ingredients

6 large russet potatoes, scrubbed clean
4 tablespoons butter, melted
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons fresh herbs (rosemary or thyme)
1/4 cup Parmesan cheese, grated
2 tablespoons breadcrumbs

Instructions

Preheat your oven to 425°F. Here’s the key trick – place each potato between two wooden spoons or chopsticks, then make cuts every 1/4 inch across the potato. The spoons prevent you from cutting all the way through!
Rinse the cut potatoes under cold water to remove any loose starch, then pat them completely dry with paper towels. This helps them get extra crispy.
In a small bowl, mix together melted butter, olive oil, salt, pepper, garlic powder, and paprika. This butter mixture is going to make everything golden and delicious.
Place potatoes on a baking sheet and brush generously with the butter mixture, making sure to get it down into all those beautiful cuts you made.
Bake for 50-60 minutes, basting every 20 minutes with the pan juices and any remaining butter mixture. The potatoes should be golden and crispy on the edges.
During the last 10 minutes, sprinkle with Parmesan cheese, breadcrumbs, and fresh herbs. Serve immediately while they’re hot and crispy – these beauties are showstoppers!

Smashed Potatoes with Garlic Butter

These smashed potatoes are crispy, buttery, and absolutely irresistible! I discovered this technique when I wanted something between regular roasted potatoes and mashed potatoes – and honey, this is it! The smashing creates all these crispy edges that soak up the garlic butter perfectly. They’re rustic, delicious, and always disappear fast from my dinner table. Everyone always asks how I make them so crispy!

Time: 1 hour | Serves: 6

Ingredients

2 pounds small potatoes (baby or fingerling)
4 tablespoons olive oil
1/2 cup butter, melted
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
1/4 cup Parmesan cheese, grated
1 teaspoon fresh thyme
Flaky sea salt for finishing

Instructions

Preheat your oven to 450°F and bring a large pot of salted water to boil. Add the whole potatoes and cook for 15-20 minutes until fork-tender but not falling apart.
Drain the potatoes really well and let them cool for about 5 minutes. You want them cool enough to handle but still warm so they smash nicely.
Place the potatoes on a large baking sheet lined with parchment paper. Using a potato masher or the bottom of a glass, gently smash each potato until it’s flattened but still in one piece.
Drizzle the smashed potatoes with olive oil and season with salt and pepper. Make sure every crispy edge gets some oil love!
Roast for 25-30 minutes until the edges are golden brown and crispy. Meanwhile, mix melted butter with minced garlic, parsley, and thyme.
Remove from oven and immediately drizzle with the garlic butter mixture and sprinkle with Parmesan cheese and flaky sea salt. Serve right away while they’re hot and crispy!

Slow Cooker Cheesy Potatoes

These slow cooker cheesy potatoes are a busy woman’s best friend! Just throw everything in the crockpot and let it work its magic while you handle everything else on your to-do list. They come out incredibly creamy and cheesy, and the slow cooking makes the flavors meld together beautifully. I love making these for potlucks because they stay warm and delicious for hours – perfect for feeding a crowd!

Time: 4 hours | Serves: 8

Ingredients

2 pounds frozen hash browns, thawed
1 can cream of mushroom soup
1 1/2 cups sour cream
1/2 cup butter, melted
2 cups sharp cheddar cheese, shredded
1/2 cup cream cheese, softened
1/2 cup onion, diced
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chives, chopped

Instructions

Spray your slow cooker with cooking spray to prevent sticking. Make sure those hash browns are completely thawed and well-drained – excess water will make your potatoes soggy.
In a large bowl, combine cream of mushroom soup, sour cream, melted butter, and softened cream cheese. Mix until smooth and creamy – no lumps allowed!
Stir in most of the cheddar cheese (save some for topping), diced onion, garlic powder, salt, and pepper. This mixture should taste rich and delicious already.
Add the thawed hash browns to the mixture and fold everything together gently until the potatoes are well coated with the creamy sauce.
Transfer everything to your slow cooker and smooth the top. Sprinkle with the remaining cheese for that perfect golden top.
Cook on low for 3-4 hours until the potatoes are tender and the cheese is melted and bubbly. Sprinkle with fresh chives before serving – pure comfort food perfection!

Potato Salad with Egg and Mayo

This is the classic potato salad that reminds me of summer picnics and family gatherings! It’s creamy, tangy, and has all the traditional flavors you expect from a perfect potato salad. I’ve been making this recipe for years, and it’s always a hit at potlucks and barbecues. The key is getting the balance of mayo, mustard, and seasonings just right – and honey, this recipe nails it every time!

Time: 45 minutes (plus chilling time) | Serves: 8

Ingredients

3 pounds red potatoes, cubed
6 hard-boiled eggs, chopped
1 cup mayonnaise
2 tablespoons yellow mustard
1/4 cup sweet pickle relish
1/2 cup celery, diced
1/4 cup red onion, finely diced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons fresh dill, chopped

Instructions

Boil the cubed potatoes in salted water for 12-15 minutes until they’re fork-tender but not mushy. You want them to hold their shape in the salad, so don’t overcook them!
While the potatoes cook, prepare your hard-boiled eggs. The easiest way is to place them in cold water, bring to a boil, then remove from heat and let them sit for 12 minutes before cooling in ice water.
Drain the potatoes really well and let them cool to room temperature. This prevents the mayo from getting watery when you mix everything together.
In a large bowl, whisk together mayonnaise, mustard, pickle relish, salt, pepper, and fresh dill. This is your creamy, tangy dressing base.
Add the cooled potatoes, chopped eggs, diced celery, and red onion to the dressing. Fold everything together gently – you don’t want to mash the potatoes or eggs.
Taste and adjust seasoning as needed, then sprinkle with paprika for that classic look. Chill for at least 2 hours before serving – it gets even better as the flavors meld together!

Duchess Potatoes

These elegant duchess potatoes are absolutely gorgeous and taste like they came from a fancy restaurant! They’re basically mashed potatoes piped into beautiful rosettes and baked until golden – so pretty and so delicious. I love making these for special occasions because they look incredibly impressive, but honestly, they’re just dressed-up mashed potatoes. Your guests will think you’re a culinary genius!

Time: 1 hour 30 minutes | Serves: 8

Ingredients

2 pounds Yukon Gold potatoes, peeled and cubed
4 egg yolks
1/4 cup butter, softened
1/4 cup heavy cream
1/2 cup Parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
2 egg yolks, beaten (for brushing)
Fresh herbs for garnish

Instructions

Preheat your oven to 425°F and line baking sheets with parchment paper. Boil the cubed potatoes in salted water for 15-20 minutes until very tender.
Drain the potatoes thoroughly and let them sit for a few minutes to release excess moisture. Pass them through a ricer or food mill for the smoothest texture possible.
While the potatoes are still warm, mix in 4 egg yolks, softened butter, heavy cream, Parmesan cheese, salt, white pepper, and nutmeg. The mixture should be smooth and pipeable.
Transfer the potato mixture to a large piping bag fitted with a star tip. If you don’t have a piping bag, a zip-top bag with the corner cut off works too!
Pipe the potatoes into rosettes or decorative mounds on your prepared baking sheets. Brush each one lightly with beaten egg yolk for that beautiful golden color.
Bake for 15-20 minutes until the peaks are golden brown and gorgeous. Garnish with fresh herbs and serve immediately – these beauties are almost too pretty to eat!

Parmesan Crusted Potatoes

These Parmesan crusted potatoes are absolutely divine – crispy, cheesy, and so flavorful! The Parmesan creates this amazing golden crust that’s just irresistible, while the inside stays perfectly tender. I love making these when I want to turn ordinary potatoes into something really special. They’re fancy enough for company but easy enough for a weeknight dinner – the best of both worlds, honey!

Time: 50 minutes | Serves: 6

Ingredients

2 pounds small potatoes, halved
1/4 cup olive oil
1 cup Parmesan cheese, finely grated
2 tablespoons fresh rosemary, chopped
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons butter, melted
Fresh parsley for garnish

Instructions

Preheat your oven to 400°F and line a large baking sheet with parchment paper. Wash and halve your potatoes, keeping the skins on for extra flavor and texture.
In a large bowl, toss the halved potatoes with olive oil, salt, pepper, and paprika until they’re evenly coated. Make sure every piece gets some love!
Arrange the potatoes cut-side down on your baking sheet and bake for 25 minutes until they start to get tender and golden on the bottom.
While they bake, mix together the grated Parmesan, chopped rosemary, and minced garlic in a small bowl. This is going to be your amazing crust mixture.
Flip the potatoes cut-side up, brush with melted butter, then generously sprinkle each potato with the Parmesan mixture, pressing it down slightly so it sticks.
Bake for another 15-20 minutes until the Parmesan is golden brown and crispy. Garnish with fresh parsley and serve immediately while that cheese crust is still crackling!