When it comes to easy side dishes that my family will actually eat, potatoes are my go to for any dinner idea.
They’re loaded with fiber, vitamin C, and potassium, so they’re eating something healthy without even knowing it.
Plus I love how they can be roasted, mashed, baked, or fried, so I’m never bored cooking them!
Potatoes get a bad reputation sometimes, but they’re actually pretty nutritious (especially when you keep the skin on).
They fill you up without leaving you in a food coma, which is exactly what I need on a busy weeknight.
And let’s be honest, they’re basically the blank canvas of the dinner world, ready to take on any flavor you throw at them.
So if you’re looking for an easy way to make dinner a little more exciting, potatoes are ready to show up and do the heavy lifting!
And if you also like some Mexican food, try these Mexican side dishes!
1. Potatoes Au Gratin
Thinly slice potatoes and layer them in a buttered baking dish.
Make a quick sauce by melting butter, whisking in flour, then slowly adding milk until thickened.
Stir in shredded cheese until smooth and creamy, then pour over the potatoes.
Sprinkle with more cheese on top and bake until golden and bubbly.
Just don’t skimp on the cheese here, it’s the whole point!
2. Garlic Parmesan Smashed Potatoes
Boil small potatoes until tender, then drain and let them cool slightly.
Arrange them on a baking sheet and gently press each one down with the bottom of a glass.
Drizzle generously with olive oil, sprinkle on minced garlic, salt, pepper, and Parmesan.
Roast until the edges are crispy, then give them one last dusting of cheese before serving (I’m noticing a trend?).
3. Cheesy Scalloped Potatoes
I remember my mom making this all the time while growing up and it’s still a fave!
Slice potatoes and layer them in a casserole dish.
Cook butter, flour, and milk together until you have a smooth sauce, then stir in shredded cheddar until melted.
Pour the sauce over each potato layer so every bite is covered.
Bake until the potatoes are fork-tender and the cheese is bubbling away on top.
4. Greek Lemon Potatoes
For a lighter, less cheesy taste, I like to make these Greek lemon potatoes.
Cut potatoes into wedges and toss them with olive oil, lemon juice, minced garlic, oregano, and a good pinch of salt.
Spread them out in a single layer on a baking sheet.
Roast until golden, flipping halfway for even browning.
If you want extra flavor, squeeze over a little more fresh lemon before serving.
These go amazing with chicken!
5. Potatoes Romanoff
Grate baked potatoes (skins removed) and mix with shredded cheddar, sour cream, salt, and pepper.
Transfer the mixture to a baking dish and top with more cheese.
Bake until the top forms a crisp, cheesy crust.
I like to add a tiny pinch of cayenne for some warmth (it plays so well with the cheddar).
6. Garlic Butter Baby Potatoes
Boil baby potatoes until just tender, then drain them.
Melt butter in a large skillet with minced garlic until fragrant.
Toss the potatoes in the garlic butter, adding salt, pepper, and fresh parsley.
Let them get a little color in the pan before serving for an extra pop of flavor.
7. Crispy Potato Wedges
Cut potatoes into thick wedges and soak them in cold water for 30 minutes to help them crisp up (very important step!).
Drain, pat dry, then toss with olive oil, paprika, garlic powder, salt, and pepper.
Spread them on a baking sheet and roast until golden and crunchy on the edges.
Serve with your favorite dipping sauce while they’re still hot.
8. Baked Potato Slices
Slice potatoes into even rounds and arrange them on a greased baking sheet.
Brush both sides with olive oil and season with salt, pepper, and any herbs you like.
Bake them until the bottoms are crisp and the tops are golden.
Add some shredded cheese during the last few minutes so it melts right into each slice.
9. Potato Salad
Potato salad isn’t just for picnics and potlucks…you can enjoy it as a side dish too!
Boil cubed potatoes until just tender, then drain and let them cool completely.
In a large bowl, mix mayonnaise, mustard, chopped pickles, celery, and green onions.
Fold the potatoes into the dressing, making sure they’re coated without breaking them apart too much.
Sometimes I like to mash the potatoes instead of cubing to mix things up.
10. Crispy Ranch Potatoes
Cut potatoes into bite-sized chunks and toss them in olive oil.
Sprinkle a packet of ranch seasoning over everything and mix until every piece is nice and coated.
Spread on a baking sheet and roast until crispy on the outside and fluffy inside.
I like to sneak in a handful of shredded cheddar during the last few minutes for an extra layer of flavor (I mean, obviously).
11. Mexican Potatoes
Cube potatoes and toss them with olive oil, chili powder, cumin, paprika, and garlic powder.
Roast until golden and tender, stirring halfway.
Mix in chopped fresh cilantro right before serving for a burst of freshness.
Want to take them over the top? Add a squeeze of lime juice!
12. Mashed Potato Cheese Puffs
Mix some mashed potatoes (leftover work awesome here!) with shredded cheese, beaten eggs, and a little flour until you have a scoopable dough.
Drop spoonfuls onto a lined baking sheet.
Bake them until they puff up and are golden on the edges.
These are especially good with a little sour cream on the side.
13. Loaded Smashed Potatoes
Boil small potatoes until tender, then place them on a baking sheet and press them flat.
Brush with butter, sprinkle on shredded cheddar, and bake until the cheese is melted.
Top with sour cream, crumbled bacon, and chopped green onions.
Serve them right away so the cheese stays gooey!
14. Potato Galettes
This one sounds fancy but it’s really easy to make!
Layer thin slices of potato in overlapping circles in a buttered ovenproof skillet.
Brush each layer with melted butter and sprinkle with salt and pepper.
Cook on the stovetop until the bottom starts to brown, then transfer to the oven until the potatoes are tender.
Just make sure you flip them carefully so that the golden bottom becomes the top.
15. Delmonico Potatoes
Delmonico’s is a popular restaurant but also means a type of steak.
So guess what these are perfect to serve with!
Mix diced cooked potatoes with a creamy sauce made of butter, flour, milk, and shredded cheddar.
Pour into a baking dish and top with buttered breadcrumbs.
Bake until the top is crispy and golden.
16. Onion Soup Potatoes
Arrange sliced potatoes in a baking dish and sprinkle with a packet of dry onion soup mix.
Pour over melted butter and a little chicken broth.
Cover and bake until tender, then uncover for the last few minutes so the edges crisp up.
Serve straight from the pan while they’re still sizzling.
17. Broccoli Cheddar Potatoes
Bake large potatoes until the skins are crisp and the insides fluffy.
Scoop out the centers and mash them with steamed broccoli, shredded cheddar, butter, and a pinch of salt.
Spoon the mixture back into the shells and top with more cheese.
Return them to the oven until the cheese is melted and bubbly.
18. Funeral Potatoes
These sound depressing but are absolutely delicious!
Combine frozen shredded hash browns with cream of chicken soup, sour cream, shredded cheddar, and a little melted butter.
Spread into a baking dish and top with crushed cornflakes mixed with more butter.
Bake until the topping is golden and crunchy.
I sometimes swap the cornflakes for panko if that’s what I have on hand.
19. Twice Baked Potatoes
Bake russet potatoes until tender, then slice in half and scoop out the flesh.
Mash with butter, sour cream, shredded cheddar, and crumbled bacon.
Pile the filling back into the skins, sprinkle with more cheese, and bake again until golden.
Top with chopped green onions for a fresh finish.
20. Mashed Potato Fries
Mix cold mashed potatoes with shredded cheese, an egg, and a bit of flour until a dough forms.
Shape into fry-like strips and place on a baking sheet.
Bake or air fry until golden and crisp on the outside.
Serve hot with ketchup or garlic aioli for dipping.
My kids can’t get enough of these (and sometimes like them better than real fries)!
21. Dill Roasted Potatoes
Cut baby potatoes in half and toss with olive oil, fresh dill, salt, and pepper.
Spread them out on a baking sheet and roast until fork-tender and lightly crisped.
Add an extra sprinkle of fresh dill right before serving for a bright burst of flavor.
22. Corn Potato Bites
Mix mashed potatoes with corn kernels, shredded cheese, and chopped green onions.
Scoop into small balls, roll in breadcrumbs, and bake until golden.
They’re that easy!
I always serve these with a little spicy mayo for dipping.
23. Warm Honey Dijon Potato Salad
Boil halved or whole baby potatoes until tender, then drain.
In a skillet, whisk together honey, Dijon mustard, and olive oil until smooth.
Toss the warm potatoes in the dressing with a handful of fresh parsley.
Serve them while still slightly warm so the flavors soak in.
24. Loaded Potato Skins
Bake potato halves until tender, then scoop out most of the insides, leaving a thin layer.
Brush the skins with butter, sprinkle with salt, and bake again until crisp.
Fill with cheddar and bacon, then return to the oven until the cheese is melted.
Top with sour cream and green onions before serving.
25. Creamy Garlic Sauce Potatoes
Boil cubed potatoes until just tender, then drain.
In a saucepan, cook minced garlic in butter until fragrant, stir in cream, and simmer until slightly thickened.
Add the potatoes, tossing gently so they’re fully coated in the sauce.
Sprinkle with some fresh parsley before serving.
26. French Onion Potatoes
This one is a little different than the one you make with the soup base (and a little fancier).
Thinly slice potatoes and layer them in a baking dish.
Pour over caramelized onions mixed with beef broth and a splash of cream.
Top with shredded Gruyère and bake until the cheese is melted and golden.
These are so savory and I love serving them with a nice steak.
27. Mini Potato Pancakes
Grate potatoes and squeeze out excess moisture with a clean towel.
Mix with a beaten egg, a little flour, salt, and pepper.
Drop spoonfuls into a hot skillet with oil and flatten slightly.
Fry until both sides are golden and crisp, then drain on paper towels.
And bonus? You can have the leftovers for breakfast!
28. Honey Mustard Potatoes
Cut potatoes into wedges and toss with olive oil, honey, Dijon mustard, salt, and pepper.
Spread on a baking sheet and roast until caramelized on the edges.
Give them a quick stir halfway through to help them brown evenly.
29. Bacon Honey Roasted Potatoes
Cube potatoes and toss with olive oil, honey, and chopped fresh rosemary.
Spread on a baking sheet, sprinkle with chopped raw bacon, and roast until the bacon is crisp and the potatoes are golden.
Stir once during cooking so the bacon flavor coats everything.
These are another potato side dish we love having for breakfast the next day.
30. Duchess Potatoes
Mash boiled potatoes with butter, cream, egg yolks, salt, and pepper until smooth.
Pipe into swirled mounds on a baking sheet.
Brush with melted butter and bake until the edges are golden and slightly crisp.
I love making these to impress guests since they look like they take more work than they do!
31. Crack Potatoes
Once you try this one, then you’ll know why these are called crack potatoes.
Mix cubed potatoes with ranch seasoning, shredded cheddar, and chopped cooked bacon.
Spread in a baking dish and bake until the cheese is melted and the edges are crisp.
Scatter chopped green onions over the top before serving.
32. Hasselback Potatoes
Cut thin slices along each potato without slicing all the way through.
Brush with melted butter, sprinkle with salt, and bake until the layers start to fan out.
Brush with more butter during baking and finish with cheese or herbs tucked into the slices.
Sometimes I make these for a quick lunch…the kids love them!
Making Every Dinner Better with Potatoes
Potatoes have a way of making dinner feel more satisfying, no matter how simple the main dish is.
They can be dressed up with cheese and cream, kept light with herbs and lemon, or made crispy enough to steal the show.
With so many ways to prepare them, you’ll never run out of options for turning a basic meal into something worth looking forward to.
The fun part is mixing up flavors and textures so each week feels fresh and different!
