51 Perfect Potato Side Dishes That Might Just Steal The Show

The best part about these pan-fried potatoes (and potatoes in general) is that they can be used as the perfect sidekick for any meal. They'd be a delicious breakfast with creamy scrambled eggs or stuffed in this bacon breakfast burrito. Use these to add a little drama to a classic niçoise salad or as an unexpected base for beef totchos.

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We pride ourselves for how perfect our roasted potatoes are. We truly though they couldn't get be better, but it turns out the air fryer works some kind of magic on potatoes. They get extra crispy all over and stay perfectly soft on the inside. Toss them in just a little bit of oil so all of the seasonings stick to make these the most addicting potatoes ever.

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For fans of potato salad, there is endless possibility for different kinds of flavorings and mix-ins. You like red potatoes? We got red potato salad. We also have antipasto potato salad, ranch potato salad, German potato salad. But what we didn’t have was tzatziki potato salad, which is perfect for summer. This salad is very dill forward, nicely lemony, and bright with yogurt, crunchy cucumber—both fresh and pickled—and creamy boiled baby reds.

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Dauphinoise potatoes hail from 18th-century France—when you taste this utterly creamy delight, you'll see why they've stuck around so long. The preparation is simple: You simmer sliced potatoes in a garlic-infused cream and milk mixture until just barely tender, then layer them with Gruyère cheese in a casserole dish to bake into cheesy, melty heaven.

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This is the only recipe you need for creamy, dreamy mashed spuds. Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.

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Duchess potatoes is a classic French dish made with piped mashed potatoes that are enriched with egg yolks and butter. Basically, they're like fancy tots, and they're perfect alongside anything from a perfectly seared steak or roast beef to ultra- creamy chicken dijon. They also work well piped onto shepherd's pie or cottage pie.

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The air fryer works some kind of magic on these tater tots. It gets them extra crispy and the homemade, shaggy look makes them better than any fast food chain could produce. The best part? These are completely gluten and fat free. It's a unicorn snack!

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We know, deep-frying really sounds like a lot of work, but we have a genius tip to getting you the crispiest fries ever, without the double-frying. With our method, all of the fries go in at the same time and once they're out, they're ready to eat! After seasoning the heck out of them with salt, of course.

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This iconic potato salad is creamy and tangy, with a little bit of crunch from the onion and pickles. For potato salad purposes, you need waxy potatoes, such as red potatoes, Yukon golds, and fingerlings. They hold their shape better when cooking and they usually have creamier interiors.

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There aren’t many things more satisfying than super-crispy hash browns. Serve them with a runny egg, and you've got the perfect breakfast.

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Parsley, rosemary, and thyme are classic and simple ways to season these potatoes, but really, any herbs or spices are welcome here. Try hot smoked paprika and turmeric for spicy, herbal potatoes or za’atar and cumin for floral, smoky potatoes.

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What makes this version so Southern and different from classic potato salad? The sweet and tangy mayonnaise-based dressing, spiked with—wait for it—pickle juice (!) and yellow mustard.

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This easy recipe turns those sad leftover mashed potatoes into something magical. If you've got more leftovers on your hands, you gotta check out these recipes to revive your Thanksgiving remnants. We're especially fond of these insane friendsgiving nachos.

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When you're looking for something warm, comforting, and carb-y, do Polish pierogi come to mind? We think they should, and this cheesy dill version certainly satisfies on all fronts. Loaded with sharp white cheddar, sweet caramelized onions, and creamy mashed potatoes, the only thing more gratifying than making them from scratch is stuffing them in your mouth. 😋

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Here's every step you need to bake the perfect potato every time. We believe russet potatoes make the best baked potatoes because of their thick skin and starchy, fluffy interior (once baked, of course). Leave the waxy potatoes for halving and roasting with some rosemary.

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Pro tip: Be sure to roast your potatoes at a high temp cut side down. The direct contact to the sheet pan will help to sear the potatoes giving some nice browning without burning them. It takes an extra minute to arrange all of them but the results are very much well worth it.

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Why limit these latkes to just the holiday season? We love topping these with sour cream and smoked salmon for an easy weeknight meal. You also can never beat serving these with homemade applesauce for the prime latke experience.

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No time? We gotchu. You could spend 15 minutes preheating your oven and then another hour baking your potato, but why would you ever do that when you can microwave your potato in just *7* minutes?

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These potatoes are the perfect summer side. Throw 'em on the grill next to your best-ever burger for a smoky, summer take on burgers & fries. The char and smoke from the grill get picked up perfectly by the potatoes to make an amazing side. No to mention those grill marks look gorgeous!

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We will never be able to match the genius of the person who invented the twice baked potatoes. However we think we've gotten pretty darn close with this casserole. We transform the foil-lined side into a creamy, cheesy casserole that instantly becomes a weeknight meal staple.

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Creamy, tender potato chunks are coated in a slightly sticky, sweet-salty sauce that results from the reduction of honey and soy sauce. Eat it with rice as your low-maintenance weeknight dinner, or serve it alongside your main course.

Get the Gamja Jorim: Korean Potatoes recipe.

Homemade potato gnocchi is surprisingly easy to make and the dough is a dream to work with. Unlike homemade pasta, there's no resting or labored rolling involved. It's as simple as roasting a few potatoes and mixing everything together. We tossed our gnocchi in plenty of Parmesan and butter for a simple cacio e pepe vibe, but we also have a tuscan butter gnocchi that we dream about regularly.

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They may be classic for Thanksgiving but they're too delicious not to make year-round. Don't be intimidated by the name. "Gratin" quite literally means to cover with cheese or breadcrumbs and brown. You've got this.

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This recipe is all about the technique, but the flavor profile is infinitely adaptable. You can top them with bacon and cheddar, ranch seasoning, or even brie.

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Hasselbackspotatis, aka Hasselback potatoes, are a Swedish invention that transforms a humble baked potato into an ingenious work of art. Each potato is partially sliced into a row of thin slivers that then get brushed with oil or butter and baked to roasty-toasty crispy-crunchy perfection. For lovers of baked potatoes and potato chips, the Hasselback potato is going to be a taste of spud heaven.

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Also known as potatoes au gratin, this classic dish of sliced potatoes layered with cream and cheese is usually baked and served bubbling hot. Here, we’ve changed up the recipe to be cooked in a crock-pot, so you can just set ‘em and forget ‘em.

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We love finishing these off by mixing in sour cream for that rich tangy finish. Feel free to add roasted garlic, chives, shredded cheese, or—dare we say—crispy bacon!

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Pan-fried potatoes are one of life's simplest pleasures. All you need are potatoes, a little fat, and plenty of salt. This French variety elevates the pan-fried potato even further with the addition of caramelized onions and lots of butter.

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Cooking over the campfire is our favorite thing to do, and throwing everything into a foil pack makes it so easy! These cook up fast and make the perfect side dish. If you don't want to make these over the fire or grill, they also work great in the oven!

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Think of this savory variety of a sweet noodle kugel as a giant latke. Grated onion and potato are combined to create a crispy, slightly sweet dish that's great on its own, but even better with a dollop of sour cream and/or applesauce.

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