✔ Updated · 40 potato sides: mashed, roasted, casseroles, fries, pan-fried, salads
These 40 potato side dishes cover every mood, from creamy mash and crispy roasties to cheesy casseroles, fries and potato salad. I'll be honest: potatoes are my favorite part of any dinner plate.
The best potato side dishes are creamy mashed potatoes, crispy roast potatoes, smashed potatoes, Hasselback potatoes, scalloped or au gratin potatoes, twice-baked potatoes, French fries and potato salad. Use starchy russets for fluffy mash, fries and baked potatoes, and waxy or all-purpose Yukon Golds for roasting, gratins and salads.
- Quickest: smashed potatoes, skillet home fries and garlic parmesan bites (about 30 minutes).
- Make ahead: funeral potatoes, loaded mashed potato casserole and potato salad.
- For a holiday table: scalloped, au gratin, duchess or Hasselback potatoes.
Mashed Potato Sides
Mash lives or dies by the potato and the temperature. Use russets or Yukon Golds, drain them well, and add warm (never cold) milk and butter. My mum's rule still runs my kitchen: taste first, salt second.
1. Creamy Mashed Potatoes
Fluffy Yukon Golds mashed with warm milk, butter and a little sour cream. The side that goes with everything.
Get the recipe →2. Garlic Mashed Potatoes
Classic mash with a whole head of roasted garlic stirred through, sweet and mellow rather than sharp.
How: Roast a halved garlic bulb at 400°F for 40 minutes, squeeze the cloves into hot mash with butter and warm cream.
3. KFC-Style Mashed Potatoes
Silky, buttery copycat mash made to be drowned in peppery brown gravy.
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4. Cajun Mashed Potatoes
A Popeyes-inspired mash with Cajun spice and a rich, meaty gravy. Comfort with a kick.
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5. Colcannon
Irish mashed potatoes with buttery cabbage or kale and scallions, with a pool of melted butter in the middle.
Get the recipe →6. Duchess Potatoes
Rich mashed potato with egg yolk, piped into swirls and baked until the ridges turn golden and crisp.
How: Beat 2 egg yolks into 2 lb of smooth mash, pipe rosettes onto a lined sheet and bake at 425°F for 20 to 25 minutes.
Roasted and Baked Potatoes
For the crispiest roast potatoes, parboil, rough up the edges and get the fat hot before the potatoes go in. And give them room: crowded potatoes steam instead of crisp.
7. Crispy Roast Potatoes
Parboiled chunks roughed up in the pan and roasted in hot fat until craggy and glassy on the outside, fluffy inside.
How: Boil chunks 8 minutes, drain and shake to fluff the edges, toss in hot oil and roast at 425°F for 45 to 50 minutes, turning once.
8. Hasselback Potatoes
Thinly sliced, fan-shaped potatoes basted with garlic butter until the edges crisp like chips.
Get the recipe →9. Crispy Smashed Potatoes
Boiled baby potatoes squashed flat and roasted until the ragged edges go deep golden and crunchy.
How: Boil baby potatoes until tender, smash with a glass on an oiled sheet, brush with oil and roast at 450°F for 25 to 30 minutes.
10. Twice-Baked Potatoes
Baked potatoes scooped, mashed with sour cream, cheese and bacon, refilled and baked again until bubbly.
How: Bake at 400°F for 1 hour, scoop, mix with sour cream, cheddar and bacon, refill and bake 15 to 20 minutes more.
11. Classic Baked Potatoes
Salty, crackly skin and a fluffy middle, ready for butter, sour cream and chives.
How: Rub russets with oil and coarse salt, bake directly on the rack at 425°F for 50 to 60 minutes until a knife slides in.
12. Lighthouse Inn Potatoes
A buttery, creamy, bread-crumb topped potato bake from a classic New England inn. Pure comfort.
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13. Seasoned Potato Wedges
Thick wedges in a peppery seasoned coating, crispy outside and fluffy inside.
Get the recipe →14. Fondant Potatoes
Thick potato cylinders seared golden, then braised in butter, stock and thyme until meltingly soft.
How: Sear 1 1/2 inch rounds in oil, add butter, garlic and thyme, pour in stock halfway up and bake at 400°F for 30 to 35 minutes.
15. Greek Lemon Potatoes
Wedges roasted in lemon juice, olive oil, garlic and oregano, so they turn tangy, golden and jammy at the edges.
How: Toss wedges with olive oil, lemon juice, garlic, oregano and 1/2 cup stock and roast at 425°F for about 1 hour, turning once.
Potato Casseroles and Gratins
The make-ahead heroes. Slice evenly (a mandoline helps, carefully), and let gratins rest 10 to 15 minutes after baking so the sauce sets.
16. Scalloped Potatoes
Thin slices baked in a creamy, garlicky sauce until tender with a golden, bubbling top.
How: Layer thin slices with a garlic cream sauce, cover and bake at 375°F for 45 minutes, uncover for 20 to 30 more.
17. Au Gratin Potatoes
Like scalloped potatoes but with plenty of cheese, usually Gruyere or cheddar, baked to a crisp golden crust.
How: Layer sliced potatoes with cream and grated Gruyere, finish with more cheese and bake at 375°F for about 1 hour.
18. Funeral Potatoes
Cheesy, creamy hash brown casserole with a buttery cornflake crunch on top. Made for potlucks and family dinners.
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19. Hashbrown Casserole
A Cracker Barrel-inspired casserole of shredded potatoes, cheddar, onion and sour cream, baked until golden.
Get the recipe →20. Boulangere Potatoes
The French baker's gratin: sliced potatoes and onions baked in stock instead of cream, crisp on top and savory underneath.
How: Layer sliced potatoes and soft onions, pour stock to just below the top, dot with butter and bake at 375°F for 1 hour.
21. Loaded Mashed Potato Casserole
Mash folded with sour cream, cream cheese, bacon and scallions, topped with cheddar and baked. Make it a day ahead.
How: Mix 3 lb mash with cream cheese, sour cream, bacon and scallions, top with cheddar and bake at 350°F for 30 minutes.
22. Zucchini Potato Bake
Layers of thin potato and zucchini with garlic, parmesan and herbs. A lighter, more colorful bake.
How: Layer thin potato and zucchini slices with olive oil, garlic and parmesan; cover and bake at 400°F for 30 minutes, then 15 uncovered.
Fries, Tots and Crispy Potatoes
Soak cut potatoes in cold water, dry them really well, and fry twice: 325°F to cook through, then 375°F to crisp. Salt them the second they come out of the oil.
23. Classic French Fries
Thin, crisp, salty fries done the McDonald's-inspired way, with a soak and a double fry.
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24. Cajun Fries
Boardwalk-style fries in Five Guys-inspired Cajun seasoning. Fry them twice for the best crunch.
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25. Animal-Style Fries
In-N-Out-inspired fries smothered in melted cheese, caramelized onions and tangy spread.
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26. Nacho Fries
Taco Bell-inspired seasoned fries with a warm nacho cheese sauce for dipping.
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27. Buffalo Ranch Fries
Wingstop-inspired fries with buffalo seasoning and cool ranch on the side.
Get the recipe →28. Homemade Tater Tots
Grated par-cooked potato shaped into little logs and fried or baked until crunchy. Better than the freezer bag.
How: Par-boil whole potatoes 7 minutes, cool, grate, mix with salt and a spoon of flour, shape small logs and fry at 375°F for 3 to 4 minutes.
29. Cheesy Tots
Burger King-inspired potato bites with melty cheddar inside a crispy coating.
Get the recipe →
30. Loaded Potato Skins
TGI Fridays-inspired crispy skins filled with cheddar and bacon, topped with sour cream and chives.
Get the recipe →31. Garlic Parmesan Potato Bites
Small cubes roasted crisp, then tossed with garlic, parmesan and parsley. Great next to steak or grilled chicken.
How: Roast 1/2 inch cubes at 425°F for 25 to 30 minutes, then toss hot with garlic powder, grated parmesan and parsley.
Pan-Fried and Breakfast Potatoes
The secret to crisp hash browns is dry potatoes. I squeeze the shreds in a clean towel until my arms ache a little, and it pays off every time.
32. Crispy Hash Browns
Waffle House-inspired shredded hash browns, cooked flat on a hot griddle until golden and crisp.
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33. Hash Brown Patties
McDonald's-inspired oval patties, crisp outside and soft inside, that freeze well for busy mornings.
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34. Baked Potato Pancakes
Creamy grated potato pancakes baked instead of fried, golden at the edges and soft in the middle.
Get the recipe →35. Skillet Home Fries
Diced potatoes with onion and pepper, fried in a cast-iron skillet until browned on every side.
How: Par-boil diced potatoes 5 minutes, then fry in oil and butter in a hot skillet for 15 minutes with onion and peppers.
36. Rosti
A big Swiss potato cake of coarsely grated potato fried in butter until it forms a golden crust on both sides.
How: Squeeze grated par-boiled potatoes dry, press into a buttered skillet and cook 10 to 12 minutes per side over medium heat.
Potato Salads and Grilled Potatoes
Dress potato salad while the potatoes are still warm so they soak up the flavor. Keep mayo-based salads chilled and don't leave them out for more than 2 hours (1 hour above 90°F).
37. Classic Potato Salad
A creamy, Hellmann's-style mayo potato salad with egg, celery and a little mustard.
Get the recipe →38. German Potato Salad
Warm potatoes in a tangy bacon and vinegar dressing, no mayo needed.
How: Toss warm sliced potatoes with crisp bacon, onion softened in the fat, cider vinegar, a little sugar and mustard.
39. Grilled Foil-Packet Potatoes
Sliced potatoes, butter, garlic and herbs sealed in foil and cooked on the grill until tender.
How: Seal sliced potatoes with butter, garlic and herbs in heavy foil and grill over medium heat for 25 to 30 minutes, flipping once.
40. Loaded Baked Potato Salad
All the baked potato toppings, bacon, cheddar, sour cream and chives, tossed into a creamy potato salad.
How: Toss roasted potato chunks with sour cream, a little mayo, bacon, cheddar and chives. Chill 1 hour.
Which Potato Side Goes With What?
Here's how I match them up at home.
| Main dish | Best potato sides |
|---|---|
| Steak | Baked potatoes, Hasselback, garlic parmesan bites, fries |
| Roast chicken or turkey | Mashed potatoes, roast potatoes, duchess potatoes |
| Pork chops or ham | Scalloped, au gratin, funeral potatoes |
| Burgers and BBQ | Fries, potato salad, foil-packet potatoes, tots |
| Fish | Greek lemon potatoes, smashed potatoes, boulangere |
| Breakfast or brunch | Hash browns, home fries, rosti, potato pancakes |
Which Potato Should You Use?
- Russet (starchy): fluffy and dry inside. Best for baked potatoes, fries, tots and light, airy mash.
- Yukon Gold (all-purpose): buttery and creamy. Best for roasting, gratins, smashed potatoes and rich mash. If I can only buy one bag, it's this.
- Red and baby potatoes (waxy): hold their shape. Best for potato salad, smashed potatoes and foil packets.
Frequently Asked Questions
What are the best potato side dishes?
The most popular potato sides are mashed potatoes, roast potatoes, smashed potatoes, scalloped and au gratin potatoes, twice-baked potatoes, French fries, hash browns and potato salad. For a crowd, I go for a make-ahead casserole like funeral potatoes; for a weeknight, smashed or skillet potatoes.
What is the difference between scalloped and au gratin potatoes?
Both are thinly sliced potatoes baked in a creamy sauce. Scalloped potatoes are traditionally made with cream or milk and little or no cheese, while au gratin potatoes have plenty of cheese layered through and on top, which bakes into a golden crust.
Which potatoes are best for roasting?
Yukon Golds are my favorite for roasting because they get crisp outside and stay creamy inside. Russets give an even fluffier middle and craggier crust but can fall apart. Parboil them for about 8 minutes, rough up the edges and roast at 425°F in hot oil.
Can you make potato side dishes ahead of time?
Yes. Mashed potato casserole, funeral potatoes, scalloped potatoes and potato salad can all be made a day ahead and kept covered in the fridge. Reheat casseroles at 350°F until hot in the middle (165°F). Fries and roast potatoes are best made fresh.
How long do cooked potatoes last in the fridge?
Cooked potatoes and potato dishes keep 3 to 5 days in an airtight container in the fridge. Refrigerate them within 2 hours of cooking. Reheat until steaming hot, and use potato salad within 3 to 4 days.
