What Can I Make with Potatoes?
Few ingredients have fed more people, more consistently, across more generations than the potato. They've been a staple of family cooking for centuries for good reason — they're filling, affordable, endlessly versatile, and genuinely comforting in a way that very few other vegetables manage to be.
The potato also gets an unfair reputation. It's not the potato that makes a dish heavy — it's what gets piled on top of it. A baked potato is naturally fat-free and packed with potassium and vitamin C. Roasted potatoes with olive oil and fresh herbs are one of the most satisfying side dishes in the kitchen. Mashed potatoes made with Greek yogurt and garlic taste every bit as good as the butter-heavy version. The potato is not the problem. The potato is almost always the solution.
If you've got a bag of potatoes and you're wondering what to make, here's where to start.
Why Potatoes Belong in Every Kitchen
Potatoes are budget-friendly year-round, naturally fat-free, a solid source of potassium and vitamin C, and rich in complex carbohydrates that provide lasting energy without the blood sugar spike of more refined starches. They store for weeks without refrigeration, cook in dozens of different ways, and pair well with almost every protein and vegetable in the kitchen.
For anyone cooking more intentionally — whether that's managing portions, eating more whole foods, or supporting GLP-1 medication — potatoes are one of the most useful tools available. They add bulk and satiety to meals, they take on flavor from whatever they're cooked with, and they can replace more processed starches in nearly any dish without anyone noticing.
Breakfast
Potatoes at breakfast are a comfort food staple — hearty, filling, and deeply satisfying in a way that sets the tone for the whole day.
Breakfast Hash — Diced potatoes cooked in olive oil with onion, bell peppers, garlic, and whatever protein you have on hand — chicken sausage, turkey, or diced ham. Everything cooks in one pan until the potatoes are crispy at the edges and golden. Crack eggs directly into the pan at the end, cover until the whites set, and serve straight from the skillet.
Home Fries — Parboiled potato slices cooked in a cast iron skillet with olive oil, onion, paprika, garlic powder, and black pepper. The parboiling step ensures the inside is fully cooked before the outside gets crispy, which is the key to home fries that don't end up raw in the middle.
Potato and Egg Skillet — Sliced or diced potatoes cooked with onion and peppers, then scrambled eggs stirred in and cooked until just set. A complete, protein-rich breakfast in one pan that takes about 15 minutes.
Frittata — Thinly sliced cooked potato layered with sautéed vegetables, fresh herbs, and whisked eggs in a cast iron skillet, then finished in the oven at 375°F until golden and set. A frittata made with potato is a complete meal that holds in the refrigerator for four days and reheats perfectly — one of the most practical meal prep breakfasts there is.
Breakfast Burritos — Scrambled eggs, diced potato, black beans, salsa, and a little shredded cheese in a whole wheat tortilla. Filling, portable, and easy to make ahead and freeze in batches.
Potato Pancakes — Grated potato mixed with egg, a little whole wheat flour, onion, and garlic, then pan-fried in olive oil until crispy on both sides. Serve with Greek yogurt in place of sour cream and fresh herbs on top.
Hash Brown Casserole — Shredded potatoes, onion, light cream of mushroom soup, Greek yogurt, and a little shredded cheese baked together until golden and bubbly. A lighter version of the classic that feeds a crowd and holds well for brunch.
Lunch
Potatoes make some of the most satisfying and portable lunches — soups, bowls, and stuffed preparations that feel complete and warming in the middle of the day.
Baked Potatoes — A properly baked russet potato — rubbed with olive oil, salted, and baked at 425°F for an hour — is a complete lunch on its own. Top with lean chili, black beans and salsa, steamed broccoli and Greek yogurt, or a spoonful of cottage cheese and fresh herbs. The potato is the vessel; what goes on top determines the nutrition.
Loaded Potato Soup — Yukon gold potatoes simmered in chicken or vegetable broth with onion, garlic, and celery, then partially blended for a creamy texture without heavy cream. Top with turkey bacon, chives, and a dollop of Greek yogurt. A deeply comforting soup that tastes far more indulgent than it is.
Potato Salad — Red potatoes boiled until just tender, then tossed while warm with a dressing of Greek yogurt, Dijon, apple cider vinegar, celery, red onion, and fresh dill. A lighter version of the classic that's just as creamy and holds up well for meal prep.
Chicken Potato Bowls — Roasted potato cubes and grilled chicken over a base of mixed greens with roasted vegetables and a simple lemon-herb dressing. A complete, balanced lunch that works warm or at room temperature.
Potato Chowder — Diced potatoes, corn, onion, celery, and turkey bacon simmered in broth and finished with a small amount of light cream or Greek yogurt for body. Thick, warming, and genuinely satisfying on a cold day.
Tuna Stuffed Potatoes — Baked potatoes loaded with a mixture of tuna, Greek yogurt, Dijon, celery, and red onion. A high-protein lunch that comes together quickly if you have potatoes already baked.
Dinner
This is where potatoes show their full range — from the centerpiece of a holiday table to a weeknight sheet pan dinner that takes 20 minutes of active work.
Mashed Potatoes — Yukon gold potatoes boiled until completely tender, then mashed with warm broth, a little olive oil or butter, roasted garlic, and Greek yogurt for creaminess. Season generously with salt and pepper. The Greek yogurt adds tang and protein and is genuinely indistinguishable from the full-butter version.
Shepherd's Pie — Lean ground turkey or lamb cooked with onion, carrots, peas, garlic, and a savory broth gravy, topped with mashed cauliflower-potato blend and baked at 400°F until golden on top. A complete comfort food dinner in one dish.
Beef Stew — Lean chuck roast or stew beef with potatoes, carrots, celery, and onion slow-cooked in broth until everything is tender and the liquid has thickened into a rich gravy. A Sunday dinner that makes the whole house smell incredible.
Pot Roast — Beef chuck with potatoes, carrots, and onion in a Dutch oven or slow cooker for six to eight hours. The potatoes absorb the braising liquid and become something completely different from a roasted potato — soft, deeply savory, and essential to the dish.
Chicken and Potatoes Sheet Pan — Bone-in chicken thighs and baby potatoes tossed with olive oil, garlic, lemon, and fresh rosemary, roasted together on one sheet pan at 425°F for 45 minutes. The potatoes crisp on the bottom and absorb the chicken juices from above. A complete dinner with almost no cleanup.
Stuffed Baked Potatoes — Large russets baked, scooped, and filled with a mixture of their own flesh combined with Greek yogurt, sharp cheddar, chives, and turkey bacon. Returned to the oven until golden. Everything you love about a loaded baked potato in a more intentional form.
Potato Curry — Yukon gold or red potatoes simmered in a spiced tomato and coconut milk sauce with chickpeas, spinach, and fresh ginger. A warming, satisfying meatless dinner that works over brown rice or with warm naan.
Scalloped Potatoes — Thinly sliced Yukon gold potatoes layered with a sauce of garlic, low-sodium broth, a little light cream, and a modest amount of sharp cheddar. Baked covered for 45 minutes, then uncovered for 15 until golden and bubbly. A holiday side dish that works on a Tuesday.
Sausage and Potatoes — Sliced chicken or turkey sausage with diced potatoes, peppers, onion, and garlic roasted together on a sheet pan until everything is caramelized and cooked through. A one-pan dinner in under 30 minutes.
Gnocchi — Potato gnocchi made from mashed russet potato, egg, and a small amount of whole wheat flour, boiled until they float and then tossed in a simple tomato sauce or brown butter with fresh sage. Homemade gnocchi is a project but the result is genuinely worth it.
Side Dishes
Potatoes as a side dish are where they often do their most memorable work — the roasted baby potatoes that upstage the main course, the garlic mashed potatoes that everyone asks for the recipe for.
Garlic Roasted Potatoes — Baby or fingerling potatoes halved and tossed with olive oil, whole garlic cloves, fresh rosemary, and salt. Roasted at 425°F for 35 minutes until crispy on the outside and fluffy inside. The garlic becomes golden and nutty and is arguably the best part.
Smashed Potatoes — Baby potatoes boiled until tender, then pressed flat on a sheet pan, drizzled with olive oil, and roasted at 450°F until shatteringly crispy on the outside. Season with sea salt, fresh herbs, and a little parmesan. One of the most satisfying potato preparations there is.
Hasselback Potatoes — Whole potatoes sliced thinly but not all the way through, then fanned open and roasted with olive oil, garlic, and fresh thyme until the edges are crispy and the centers are tender. A simple presentation that looks impressive on the table.
Herb Roasted Baby Potatoes — Small potatoes tossed with olive oil, Dijon, fresh thyme, parsley, and garlic and roasted until golden. A side dish that pairs with anything and takes almost no preparation.
Parmesan Potato Wedges — Russet potato wedges tossed with olive oil, garlic powder, paprika, and a little parmesan, then baked at 425°F until crispy. A homemade alternative to fries that actually delivers.
Air Fryer Potatoes — Cubed or sliced potatoes in the air fryer at 400°F for 20 minutes, tossed halfway through. Crispy outside, fluffy inside, minimal oil. One of the most practical ways to cook potatoes on a weeknight.
Snacks and Appetizers
Potato Skins — Baked russet potatoes scooped and filled with a small amount of sharp cheddar, turkey bacon, and chives, then broiled until crispy and golden. Serve with Greek yogurt for dipping. A game-day appetizer that works as a light meal.
Air Fryer Fries — Russet potato cut into fries, soaked in cold water for 30 minutes to remove excess starch, tossed with olive oil and salt, and air fried at 400°F in batches until golden and crispy. Better than most restaurant fries and made with one ingredient beyond the potato itself.
Mini Baked Potatoes — Small potatoes baked until tender and topped with a variety of toppings — Greek yogurt and chives, salsa and black beans, or cottage cheese and fresh herbs. A party appetizer that requires almost no work.
Latkes — Grated potato and onion squeezed dry, mixed with egg and a little whole wheat flour, and pan-fried in olive oil until golden and crispy. A traditional potato pancake that works as an appetizer or a side dish.
Loaded Potato Bites — Small rounds of baked potato topped with turkey bacon, a little cheddar, and a dollop of Greek yogurt. A two-bite appetizer version of a loaded baked potato.
Potatoes as a Recipe Transformation Tool
Some of the most beloved comfort food recipes in any family collection are built on potatoes. Old2New can help transform them with ingredient swaps that keep the flavor and comfort while making them work better for how you eat now:
- Mashed potatoes — replace half the butter with Greek yogurt, use roasted garlic for depth, finish with olive oil instead of more butter
- Potato soup — skip the heavy cream, use Greek yogurt for creaminess, choose a low-sodium broth
- Shepherd's pie — blend cauliflower into the mashed potato topping, use ground turkey instead of lamb or beef
- Scalloped potatoes — reduce the cream, use sharp cheddar (less goes further), add thinly sliced zucchini between the layers
- Potato salad — swap mayo for Greek yogurt, add Dijon and apple cider vinegar for flavor
- Hash browns — air fry or bake instead of pan frying in oil, leave the skins on for extra fiber
- Loaded baked potato — top with lean chili or black beans, Greek yogurt instead of sour cream, a modest amount of sharp cheddar
The potato stays. The comfort stays. The recipe just works a little better.
How to Choose and Store Potatoes
Russet potatoes are the standard for baking, frying, and fluffy mashed potatoes — their high starch content gives them a light, dry texture that holds up to those applications. Yukon Gold potatoes have a naturally buttery flavor and creamy texture that makes them ideal for mashing, roasting, and soups. Red potatoes are waxy and hold their shape when boiled, making them the right choice for potato salad, soups, and dishes where you need the potato to stay intact. Fingerling potatoes are excellent roasted or grilled. Sweet potatoes bring natural sweetness and pair beautifully with warming spices, beans, and bold flavors.
Store whole potatoes in a cool, dark, dry place with good airflow — a pantry, a paper bag, or a basket works well. Keep them away from onions, which release gases that accelerate spoilage. Do not refrigerate raw potatoes — cold temperatures convert the starch to sugar and affect both texture and flavor.
Potatoes freeze best after cooking. Mashed potatoes, roasted potatoes, hash browns, and potato soup all freeze well and reheat without much loss of quality. Raw potatoes don't freeze well and should be cooked first.
Don't Let Potatoes Go to Waste
Potatoes that are beginning to soften are still completely usable for cooking — they just need heat to bring them back to life. A slightly soft potato mashes beautifully, roasts into something golden and crispy, or goes directly into a soup or stew without anyone knowing it wasn't at its peak. Cube them for a breakfast hash. Slice them thin for a quick potato gratin. Boil and mash them for shepherd's pie. Shred them for potato pancakes.
The only potatoes you need to discard are ones that have gone green throughout, developed an off smell, or become completely mushy. Everything short of that is still worth cooking.
FAQ
Should I peel potatoes before cooking? It depends on the application. For mashed potatoes and baked potatoes, the skin can be left on for extra fiber and texture. For soups, roasting, and hash, leaving the skin on is often preferred. For a smoother mashed potato or potato salad, peeling gives a more uniform result. Yukon Gold and red potato skins are thin enough that most people leave them on for everything.
How do I get crispy roasted potatoes? Three things: dry the potatoes thoroughly after cutting, don't crowd the pan, and use enough heat — 425°F minimum. Parboiling the potatoes for five minutes before roasting creates a rougher, starchier surface that gets crispier in the oven. Flipping once halfway through ensures both sides brown evenly.
Are potatoes good for people on GLP-1 medications? Potatoes are filling, high in fiber when eaten with the skin, and provide complex carbohydrates that digest more slowly than refined starches. The key is preparation — baked, roasted, or boiled potatoes without heavy additions support satiety and provide sustained energy. They're a meaningful addition to a whole-food approach to eating.
What's the best potato for soup? Yukon Gold for creamy blended soups — they have a naturally buttery flavor and blend smoothly. Red potatoes for chunky soups and chowders — they hold their shape through long simmering. Russets can be used in soups but tend to fall apart, which works if you want the potato to thicken the broth naturally.
Continue Your Recipe Transformation Journey
Potatoes are one of the most essential ingredients for building healthier comfort food. If you're expanding what's possible in your kitchen, these are worth reading next:
- What Can I Make with Onions? — the most natural partner to potatoes in soups, stews, and sheet pan dinners
- What Can I Make with Zucchini? — a versatile vegetable that stretches potato dishes further
- What Can I Make with Tomatoes? — the foundation of potato-based soups, stews, and curries
- How to Make Comfort Food Healthier — the bigger picture behind every swap
- What Can I Make with Greek Yogurt? — the single most useful swap in potato recipes
Old2New — There is good in everything.
