Potato Recipes for Every Occasion

Welcome to our Potato Recipes page! Here, you’ll find a collection of delicious and easy-to-make recipes featuring one of our favourite ingredients: potatoes. From classic mashed potatoes to crispy roasted potatoes, creamy potato soup, and savoury potato pancakes and many more, there’s something for everyone to enjoy. Whether you’re looking for a comforting side dish or a hearty main course, these recipes are sure to satisfy your potato cravings. So grab your apron and get ready to cook up some potato goodness!

 

 

Potato Recipes

1. Classic Mashed Potatoes

Ingredients:

• 2 pounds potatoes (such as Russet or Yukon Gold), peeled and cut into chunks
• 1/2 cup milk (or cream)
• 4 tablespoons unsalted butter
• Salt and pepper to taste

Instructions:

1. In a large pot, cover the potatoes with cold water and add a pinch of salt.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes or until the potatoes are fork-tender.
3. Drain the potatoes and return them to the pot.
4. Add the milk and butter to the pot and mash the potatoes until smooth.
5. Season with salt and pepper to taste.

2. Roasted Potatoes

Ingredients:

• 2 pounds potatoes (such as red or Yukon Gold), cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the potatoes with the olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast for 30-35 minutes or until golden brown and crispy, flipping halfway through.

3. Potato Salad

Ingredients:

• 2 pounds potatoes (such as red or Yukon Gold), peeled and cut into chunks
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a large pot, cover the potatoes with cold water and add a pinch of salt.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes or until the potatoes are fork-tender.
3. Drain the potatoes and let them cool.
4. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
5. Add the cooled potatoes, celery, red onion, and parsley to the bowl and toss to coat.
6. Serve chilled.

4. Potato Soup

Ingredients:

• 2 pounds potatoes (such as Russet or Yukon Gold), peeled and cut into chunks
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup milk (or cream)
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Optional toppings: shredded cheese, chopped bacon, chopped green onions, sour cream

Instructions:

1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic and cook until softened.
3. Add the potatoes and broth to the pot and bring to a boil.
4. Reduce the heat to medium-low and simmer for 15-20 minutes or until the potatoes are fork-tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the milk and season with salt and pepper to taste.
7. Serve hot with your choice of toppings.

5. Potato Pancakes

Ingredients:

• 2 pounds potatoes (such as Russet or Yukon Gold), peeled and grated
• 1 onion, grated
• 2 eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil (for frying)

Instructions:

1. In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper until well mixed.
2. Heat the vegetable oil in a large skillet over medium heat.
3. Drop spoonfuls of the potato mixture into the skillet and flatten with the back of a spoon.
4. Cook for 3-4 minutes on each side or until golden brown and crispy.
5. Serve hot with sour cream or applesauce.

**1. Classic Mashed Potatoes**

Ingredients:
– 4 large potatoes, peeled and quartered
– 1/2 cup milk
– 4 tablespoons butter
– Salt and pepper to taste

Instructions:
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the milk and butter, and mash until smooth and creamy. Season with salt and pepper to taste.

**2. Crispy Potato Wedges**

Ingredients:
– 4 large potatoes, washed and cut into wedges
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste

Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Arrange the potato wedges in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

**3. Loaded Baked Potato Soup**

Ingredients:
– 4 large potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1 cup milk
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 4 slices bacon, cooked and crumbled
– 2 green onions, chopped
– Salt and pepper to taste

Instructions:
1. In a large pot, combine the diced potatoes and broth. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
2. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
3. Stir in the milk, cheddar cheese, and sour cream until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
4. Serve the soup topped with crumbled bacon and chopped green onions.

**4. Potato and Leek Gratin**

Ingredients:
– 4 large potatoes, peeled and thinly sliced
– 2 leeks, washed and thinly sliced
– 2 cups heavy cream
– 1 cup shredded Gruyere cheese
– 2 tablespoons butter
– Salt and pepper to taste

Instructions:
1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. Layer the sliced potatoes and leeks in the prepared baking dish, seasoning each layer with salt and pepper.
3. In a small saucepan, heat the heavy cream until warm. Pour the warm cream over the potatoes and leeks, making sure to cover them completely.
4. Sprinkle the shredded Gruyere cheese over the top of the potatoes and leeks.
5. Cover the baking dish with aluminium foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.

**5. Potato and Spinach Frittata**

Ingredients:
– 4 large potatoes, peeled and diced
– 1 cup baby spinach, chopped
– 6 eggs
– 1/2 cup milk
– 1/2 cup shredded cheddar cheese
– 2 tablespoons olive oil
– Salt and pepper to taste

Instructions:
1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until golden and crispy, about 10-15 minutes.
3. In a large bowl, whisk together the eggs and milk. Stir in the chopped spinach, shredded cheddar cheese, and cooked potatoes. Season with salt and pepper to taste.
4. Pour the egg mixture into the prepared baking dish. Bake for 25-30 minutes, until the frittata is set and golden on top.

**6. Potato and Chickpea Curry**

Ingredients:
– 4 large potatoes, peeled and diced
– 1 can (15 ounces) chickpeas, drained and rinsed
– 1 can (14 ounces) diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon ground ginger
– 1/4 teaspoon cayenne pepper
– 1 cup vegetable broth
– 1/2