10 Potato-Based Recipes That Keep Things Simple but Tasty

Potatoes are one of the most loved and widely used foods around the world and for reason. They’re affordable, filling, and versatile. From roasting to mashing, potatoes can be turned into all kinds of tasty dishes with just a few ingredients. Whether you’re new to cooking or just want something easy, these ten recipes offer simple, satisfying ways to enjoy this humble staple. Get ready to turn basic recipes into delicacy.

1. Classic Mashed Potatoes

Start by washing and peeling 800 grams of medium potatoes, then cut them into equal chunks. Boil them in salted water for 15-20 minutes until fork-tender. Drain the potatoes completely and return them to the pot. Add 60 ml of warm milk, 30 grams of butter, and 1 teaspoon of salt. Mash everything together until smooth and creamy. For better results, use a potato masher rather than a blender. Serve immediately while hot as a side dish with your favorite main course.

2. Crispy Potato Wedges

Cut 6 large potatoes into thick wedges, leaving the skin on for more flavor. Soak them in cold water for 30 minutes to remove excess starch. Pat the wedges dry and toss with 45 ml of olive oil, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1 teaspoon of salt. Make sure all wedges are evenly coated. Bake at 200°C (400°F) for 35-40 minutes, flipping halfway through. They’re ready when golden brown and crispy outside. Serve with your favorite dipping sauce.

3. Cheesy Scalloped Potatoes

Slice 1 kilogram of potatoes very thinly using a sharp knife or mandoline. Layer half the potatoes in a greased baking dish, overlapping slightly. Mix 250 ml of heavy cream with 125 ml of milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour half this mixture over the first potato layer, then sprinkle 100 grams of grated cheese. Add remaining potatoes, pour rest of cream mixture, and top with another 100 grams of cheese. Cover with foil and bake at 180°C (360°F) for 90 minutes.

4. Garlic Roasted Potatoes

Choose 750 grams of small potatoes and wash them thoroughly. Cut larger ones in half so all pieces are roughly the same size for even cooking. Toss potatoes with 30 ml of olive oil, 4 minced garlic cloves, 2 tablespoons of fresh rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to coat evenly.

Roast at 220°C (425°F) for 25-30 minutes until crispy outside and tender inside. Shake the pan halfway through cooking. The high heat helps develop that crispy skin.

5. Loaded Baked Potatoes

Pierce 4 large baking potatoes all over with a fork, then rub with olive oil and salt. Bake at 200°C (400°F) for 60-75 minutes until skin is crispy and flesh is soft. Cut each potato open lengthwise and fluff the flesh with a fork. Top each with 2 tablespoons of sour cream, 30 grams of shredded cheese, and 1 tablespoon of chopped green onions. For more flavor, add a pinch of black pepper and a sprinkle of salt. The contrast between the fluffy inside and crispy skin makes this a fulfilling meal on its own.

6. Potato Pancakes

Grate 500 grams of peeled potatoes using the large holes of a box grater. Squeeze out excess water using a clean kitchen towel – this step is crucial for crispiness. Mix the drained potatoes with 1 beaten egg, 2 tablespoons of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. The mixture should hold together when pressed. Heat 30 ml of oil in a large pan over medium heat. Drop spoonfuls of mixture and flatten with a spatula. Cook 3-4 minutes per side until brown and crispy.

7. Potato Gnocchi

Boil 800 grams of starchy potatoes with skin on until tender, about 20 minutes. Peel while still warm and pass through a potato ricer or mash until completely smooth. Mix the warm potatoes with 150 grams of flour, 1 beaten egg, and 1 teaspoon of salt. Knead gently until dough forms – don’t overwork it or gnocchi will be tough. Roll dough into ropes, cut into small pieces, and press with a fork to make ridges. Boil in salted water until they float, about 2-3 minutes. Serve with your favorite sauce.

8. Spicy Potato Curry

Cut 600 grams of potatoes into medium cubes and set aside. Heat 30 ml of oil in a large pot and add 1 diced onion, cooking until soft and translucent. Add 2 minced garlic cloves, 1 tablespoon of curry powder, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder. Cook for 1 minute until fragrant, then add potatoes and stir to coat. Pour in 400 grams of crushed tomatoes and 250 ml of water. Simmer covered for 20-25 minutes until potatoes are tender. Season with salt and serve with rice or bread.

9. Creamy Potato Soup

Dice 700 grams of peeled potatoes, 1 large onion, and 2 celery stalks. Heat 15 ml of oil in a large pot and cook onion and celery until soft, about 5 minutes. Add potatoes, 1 liter of chicken or vegetable broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to boil, then simmer 20 minutes until potatoes are tender. Blend half the soup for texture, leaving some chunks. Stir in 125 ml of cream and heat through. Garnish with chopped green onions before serving. This comforting soup is filling and warming.

10. Classic Potato Salad

Boil 1 kilogram of waxy potatoes with skin on until fork-tender, about 15-20 minutes. Cool completely, then peel and cut into bite-sized cubes for the best texture. Hard-boil 3 eggs, cool, and chop roughly. Mix potatoes with eggs, 125 ml of mayonnaise, 1 tablespoon of mustard, 2 diced pickles, and 2 chopped green onions in a large bowl. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Chill for at least 2 hours before serving. The flavors develop and meld together beautifully in this combination.