Some meals just feel unfinished without something starchy on the plate. That’s where these potato sides come in, stealing the spotlight in all the best ways. They’re dependable, crowd-pleasing, and somehow always the first thing to disappear. You don’t need to overthink dinner when you’ve got spuds that can carry the whole thing. Honestly, it’s hard to mess up a meal that starts with good potatoes.
Mashed Potatoes
These mashed potatoes are creamy and easy to adjust based on your texture preference. Whether you’re going for smooth or a bit chunky, they pair well with a wide range of mains. You can also make them ahead and reheat without losing flavor. They’re a simple choice when you want something comforting.
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Twice Baked Sweet Potatoes
A creamy filling made with Greek yogurt and smoky turkey ham adds a savory touch to these sweet potatoes. The pecans bring in just the right amount of crunch. These work well as both a main and one of your go-to potato sides. They’re great for holiday dinners or meal prep too.
Get the Recipe: Twice Baked Sweet Potatoes
Hasselbeck Sweet Potatoes
These sweet potatoes are sliced thin and roasted until the edges get crispy. Inside, they stay soft and tender. The look is impressive, yet the steps are simple. They’re a solid choice when you want potato sides that feel a little upgraded.
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Spinach Artichoke Baked Potatoes
These baked potatoes are filled with creamy spinach artichoke dip, bringing a rich and comforting flavor. They’re easy to prepare and work well as a full meal or a hearty side. You can serve them warm for a satisfying lunch or dinner. Try them when you want something cozy but still balanced.
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Loaded Baked Potato
This loaded baked potato takes leftovers to the next level with BBQ brisket, shredded cheese, and a drizzle of sauce. It’s hearty and quick to assemble, especially when you’re using pre-cooked ingredients. Add a spoonful of sour cream and it’s ready to go. This recipe is flexible and filling.
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Oven-Baked Potatoes
These oven-baked potatoes are paired with roasted carrots and seasoned with warm spices for extra flavor. They’re a good plant-based option when served with salad or hummus. The recipe comes together easily and works well for larger gatherings. You can also enjoy them as light potato sides.
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Twice Baked Potatoes
These twice baked potatoes have a creamy sour cream and cheddar filling that comes out smooth and rich. A crispy cheese topping finishes them off just right. They’re a great match with grilled or roasted meats. Serve them warm for best results.
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Baby Potatoes
These baby potatoes are coated in rosemary olive oil and roasted until crisp on the outside. They use just a few ingredients, which makes prep quick and easy. They pair well with chicken, fish, or beef. Among simple potato sides, this one is always reliable.
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Grilled Potatoes
These grilled potatoes have a crisp bottom layer and soft center, with melted cheese and seasoning to bring it all together. You can prep them ahead and toss them on the grill with your main dish. They’re great for cookouts or weeknight meals. Try them when you’re short on oven space.
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Sweet Potato Slices
These roasted sweet potato slices come with a fresh cranberry pomegranate relish for a pop of color and flavor. The prep is simple, and the presentation looks great on any dinner table. They’re easy to scale for larger meals. You can also add these to your list of creative potato sides.
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Scalloped Potatoes
I sliced the potatoes thin, layered them with butter, and baked until the edges turned crisp and golden. Every bite came out tender without drowning in cheese. It’s the kind of side that doesn’t need anything fancy. Honestly, I kept stealing forkfuls before dinner even started.
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Potato & Egg Salad
I tossed boiled potatoes with chopped eggs, onions, and a splash of oil and vinegar. The whole thing felt filling but still light enough for lunch. I usually serve it with grilled chicken, but it can easily stand on its own. Leftovers hold up well in the fridge too.
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Red Potato Soup
I simmered red potatoes with broth, then stirred in a scoop of cream cheese to thicken things up. The soup turned rich and creamy without getting too heavy. It tastes amazing on its own, but bacon crumbles or sausage take it up a notch. My family always asks for seconds.
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Fondant Potatoes
I browned thick potato slices in a skillet, then finished them slow-cooked in butter and broth. The centers turned soft like mashed potatoes, but the tops got crispy. They looked fancy, but the steps were super simple. Totally worth the extra few minutes.
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Mississippi Mud Potatoes
I baked chopped potatoes with sour cream, cheese, and bacon until everything melted into one pan of comfort. It took way less time than I expected. I paired it with grilled chicken, but honestly, I could’ve just eaten this and called it dinner. It was that filling.
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Parmesan Crusted Potatoes
I coated baby potatoes in oil and parmesan, then baked them cut-side down until they got crisp and golden. The bottoms turned out cheesy and crunchy, and the insides stayed soft. They’re great next to anything from roast beef to eggs. I even snacked on the leftovers cold.
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Scalloped Potato Gratin
I layered sliced potatoes in a skillet with cream, garlic, and a handful of shredded cheese. The top baked into a crispy layer while the bottom stayed creamy and soft. It’s the kind of side you scoop up in big spoonfuls. Definitely worth turning the oven on for.
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Potato Salad
I combined boiled potatoes with chopped eggs, crunchy pickles, and a creamy dressing that tasted like summer. Everything blended together perfectly without turning mushy. I brought it to a BBQ, and it disappeared fast. Next time I’ll double the batch.
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Potatoes and Carrots
I tossed chunks of potato and carrot in butter, maple syrup, and a few spices, then roasted everything until golden. The carrots turned sweet and the potatoes got crispy around the edges. I served it next to roasted pork, but it’d work with anything. Bonus: it smells amazing in the oven.
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Mashed Potato Pancakes
I mixed cold mashed potatoes with eggs and flour, shaped them into patties, and pan-fried until crispy. The outsides browned up fast, but the insides stayed soft. They go great with sour cream or a runny egg on top. Plus, I finally used up leftovers without getting bored.
Get the Recipe: Mashed Potato Pancakes
