18 Flavorful Gold Potato Recipes Perfect for Any Occasion

Golden potatoes are the unsung heroes of the kitchen—versatile, buttery, and always delicious. Whether you’re craving crispy roasted wedges, creamy mashed comfort food, or a quick weeknight skillet dish, these 18 flavorful recipes have you covered. From cozy family dinners to impressive holiday sides, there’s a golden potato star for every occasion. Ready to elevate your spud game? Let’s dig in!

Garlic Herb Roasted Gold Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes are tossed with garlic and fresh herbs for a simple yet irresistible side dish.

Ingredients:

• 2 lbs gold potatoes, halved (or quartered if large)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the potatoes with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and ½ tsp black pepper until evenly coated.
3. Spread potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, then flip and roast another 20–25 minutes until deeply golden and crispy.

The minced garlic caramelizes into savory bits while the herbs infuse every bite—no parboiling required for perfect texture!

Tip: For extra crispiness, give the potatoes space on the pan—crowding steams them instead of roasting.

Creamy Gold Potato Soup

This velvety potato soup is pure comfort in a bowl, with a rich, buttery flavor and just the right amount of garlicky kick.

Ingredients:

• 2 lbs gold potatoes, peeled and diced
• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• Chopped chives for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant.
2. Add potatoes, chicken broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
3. Use an immersion blender to puree until smooth (or transfer to a blender in batches). Stir in heavy cream and heat for 2 more minutes.
4. Ladle into bowls and top with chives.

The magic here is in the gold potatoes – their natural creaminess means you don’t need flour or roux for that luscious texture.

Tip: For extra depth, try roasting the potatoes before adding them to the soup!

Cheesy Gold Potato Casserole

This creamy, golden potato casserole is the ultimate comfort food—rich, cheesy, and packed with layers of tender potatoes that melt in your mouth.

Ingredients:

• 2 lbs gold potatoes, thinly sliced (about 1/8-inch thick)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 3 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp paprika

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp of the melted butter.
2. In a small bowl, mix the remaining 2 tbsp melted butter, heavy cream, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp thyme.
3. Layer half the potato slices in the dish, then pour half the cream mixture over them. Sprinkle with 3/4 cup cheddar and 1/4 cup Parmesan. Repeat layers with remaining potatoes, cream mixture, and cheeses.
4. Sprinkle the top with 1/4 tsp paprika. Cover with foil and bake for 45 minutes. Uncover and bake 15 more minutes until bubbly and golden.

The magic here? The cream soaks into the potatoes as they bake, creating a luscious, velvety texture—no gluey sauce or dry spots. Serve it straight from the dish for maximum comfort.

Tip: For extra crispiness, broil the casserole for 2–3 minutes at the end (watch closely!).

Golden Potato and Bacon Hash

This crispy, savory hash is the ultimate comfort breakfast—packed with golden potatoes, smoky bacon, and just the right amount of caramelized onions.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 1/2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 small yellow onion, finely diced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–6 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pan.
2. Add the olive oil to the bacon drippings, then toss in the potatoes. Cook undisturbed for 5 minutes to crisp one side, then stir and continue cooking for 10 minutes, stirring occasionally, until tender.
3. Add the onion, smoked paprika, garlic powder, kosher salt, and black pepper. Cook for another 5 minutes, until the onions are soft and the potatoes are golden.
4. Stir in the cooked bacon and fresh parsley. Serve hot.

The magic here? Letting the potatoes sit undisturbed at first ensures a perfect crispy crust—no flipping too soon!

Tip: For extra richness, top with a fried egg and a drizzle of hot sauce.

Rosemary Parmesan Gold Potatoes

These crispy-on-the-outside, tender-on-the-inside potatoes are infused with earthy rosemary and nutty Parmesan—a simple yet showstopping side dish.

Ingredients:

• 1.5 lbs gold potatoes, halved (or quartered if large)
• 3 tbsp olive oil
• 1 tbsp finely chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potatoes with 3 tbsp olive oil, 1 tbsp rosemary, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread potatoes cut-side down on the baking sheet. Roast for 25 minutes, then flip and sprinkle with 1/3 cup Parmesan.
4. Bake another 10–15 minutes until golden brown and crispy at the edges.

The Parmesan forms a savory crust while the rosemary perfumes every bite—no fancy techniques needed for this restaurant-worthy result.

Tip: For extra crispiness, space potatoes at least 1 inch apart on the baking sheet.

Spicy Cajun Gold Potato Wedges

These crispy, golden potato wedges pack a punch with bold Cajun spices—perfect for game day or a weeknight side that steals the show.

Ingredients:

• 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch wedges
• 3 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss potato wedges with 3 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp cayenne (if using) until evenly coated.
3. Arrange wedges in a single layer on the baking sheet. Bake for 25 minutes, flip, then bake another 15–20 minutes until deeply golden and crispy.

The magic here? Yukon Golds stay creamy inside while the Cajun spice blend forms a crackly crust—no frying required.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Gold Potato and Leek Gratin

This creamy, golden gratin is the ultimate comfort food—layers of tender potatoes and sweet leeks baked in a rich, cheesy sauce that’ll have everyone asking for seconds.

Ingredients:

• 2 lbs gold potatoes, thinly sliced (about 1/8-inch thick)
• 2 large leeks (white and light green parts only), thinly sliced
• 2 cups heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp unsalted butter.
2. In a skillet over medium heat, melt remaining 1 tbsp butter. Add leeks and sauté for 5 minutes until softened. Stir in minced garlic and fresh thyme leaves; cook 1 minute until fragrant.
3. Arrange half the potato slices in the baking dish, overlapping slightly. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread leek mixture evenly over potatoes, then top with remaining potatoes, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Pour heavy cream over the layers, then sprinkle Gruyère and Parmesan cheeses on top.
5. Bake for 45–50 minutes until bubbly and golden brown. Let rest 10 minutes before serving.

The magic here? The gold potatoes hold their shape beautifully, while the leeks add a subtle sweetness that balances the richness of the cream and cheese.

Tip: For extra crispiness, broil for 2–3 minutes at the end—just keep an eye on it!

Loaded Gold Potato Skins

These crispy potato skins are stuffed with melty cheese, smoky bacon, and a tangy sour cream drizzle—perfect for game day or a cozy appetizer.

Ingredients:

• 4 medium gold potatoes (about 6 oz each), scrubbed
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and bake directly on the rack for 45–50 minutes until tender. Let cool slightly.
2. Slice potatoes in half lengthwise and scoop out flesh, leaving a 1/4-inch shell. Brush insides with remaining 1 tbsp olive oil and sprinkle with salt and pepper. Return to the oven, cut-side up, for 10 minutes until crisp.
3. Fill each shell with shredded cheese and bacon. Bake another 5 minutes until cheese melts. Top with sour cream and chives.

The double-baking trick ensures an extra-crunchy shell that holds up to all the gooey toppings—no soggy skins here!

Tip: Save the scooped-out potato flesh for mashed potatoes or thicken soups.

Golden Potato Salad with Dill

This creamy, herb-packed potato salad gets its sunny color from golden potatoes and a bright pop of fresh dill—perfect for picnics or potlucks.

Ingredients:

• 2 lbs golden potatoes, scrubbed and cut into 1-inch chunks
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped red onion
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 2 hard-boiled eggs, chopped (optional)

Instructions:

1. Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat to medium and simmer for 12–15 minutes until tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
3. Add warm potatoes, red onion, and dill to the dressing. Gently fold until evenly coated. Fold in hard-boiled eggs (if using).
4. Chill for at least 1 hour before serving. Garnish with extra dill.

The vinegar and mustard cut through the richness for a balanced bite, while the fresh dill keeps it light and summery.

Tip: For extra flavor, sprinkle with smoked paprika just before serving.

Gold Potato and Chorizo Tacos

These hearty tacos combine crispy gold potatoes and smoky chorizo for a flavor-packed meal that’s ready in under 30 minutes—perfect for busy weeknights!

Ingredients

• 1 lb gold potatoes, diced into ½-inch cubes
• 8 oz fresh Mexican chorizo, casings removed
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 8 small corn tortillas, warmed
• ¼ cup chopped fresh cilantro
• ¼ cup crumbled cotija cheese
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the potatoes and cook, stirring occasionally, for 10 minutes until golden and tender. Sprinkle with ½ tsp salt, smoked paprika, and cumin.
2. Push potatoes to one side of the skillet. Add remaining 1 tbsp olive oil and chorizo, breaking it apart with a spatula. Cook for 5 minutes until browned, then mix with the potatoes.
3. Warm tortillas in a dry skillet or microwave. Fill each with the potato-chorizo mixture, then top with cilantro, cotija, and a squeeze of lime.

The contrast of crispy potatoes and rich chorizo is irresistible, while cotija adds a salty tang that ties it all together.

Tip: For extra crunch, fry the tortillas lightly in oil before filling.

Smoky Paprika Gold Potato Fries

These crispy, golden fries get a smoky kick from paprika and a touch of garlic—perfect for game day or a cozy night in.

Ingredients:

• 2 lbs Yukon Gold potatoes, scrubbed and cut into 1/2-inch sticks
• 3 tbsp olive oil
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the potatoes with 3 tbsp olive oil, 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the potatoes in a single layer on the baking sheet. Bake for 25 minutes, flip, then bake another 15–20 minutes until deeply golden and crisp.

The smoky paprika and garlic cling to every nook of these fries, making them irresistible straight from the oven. Tip: For extra crunch, broil for 1–2 minutes at the end—just keep an eye on them!

Gold Potato and Kale Frittata

This hearty frittata combines creamy gold potatoes and earthy kale for a satisfying one-pan meal that’s perfect for brunch or a quick weeknight dinner.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb gold potatoes, thinly sliced (about 2 medium)
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 cups chopped kale, stems removed
• 6 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add potatoes and 1/4 tsp salt; cook for 8–10 minutes, stirring occasionally, until tender.
2. Add kale and cook for 2 minutes until slightly wilted. Spread mixture evenly in the skillet.
3. In a bowl, whisk eggs, Parmesan, garlic powder, remaining 1/4 tsp salt, and black pepper. Pour over the potatoes and kale, tilting the pan to distribute evenly.
4. Cook undisturbed for 3–4 minutes until edges set, then transfer to the oven. Bake for 12–15 minutes until the center is just firm.
5. Let cool for 5 minutes before slicing. The crispy potato edges and fluffy eggs make this frittata extra comforting.

Tip: For a golden top, broil for the last 1–2 minutes—just keep an eye on it!

Golden Potato Gnocchi with Sage Butter

These pillowy gnocchi get their golden hue from buttery Yukon Gold potatoes and crisp up beautifully in a fragrant sage butter sauce.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 6 tbsp unsalted butter
• 12 fresh sage leaves
• 1/4 tsp grated nutmeg
• 1/4 cup grated Parmesan cheese

Instructions:

1. Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and press through a ricer or mash until completely smooth. Let cool 5 minutes.
2. On a floured surface, mix potatoes with 1 1/2 cups flour, egg, 1 tsp salt, and 1/4 tsp pepper until a soft dough forms (don’t overwork). Divide into 4 pieces and roll each into a 1-inch-thick rope.
3. Cut ropes into 1-inch pieces, then gently roll each piece against a fork to create ridges. Dust lightly with flour.
4. Bring a large pot of salted water to a simmer. Cook gnocchi in batches until they float, about 2 minutes. Remove with a slotted spoon.
5. Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves and cook until crisp and butter turns nutty brown, about 3 minutes. Stir in 1/4 tsp nutmeg.
6. Toss cooked gnocchi in the sage butter until coated. Serve immediately with Parmesan.

The nutty brown butter and crispy sage cling to every nook of these tender gnocchi, making each bite a perfect balance of richness and freshness.

Tip: For extra-crispy gnocchi, pan-fry the boiled pieces in the sage butter instead of just tossing.

Gold Potato and Mushroom Risotto

Creamy risotto meets earthy mushrooms and tender gold potatoes in this comforting dish that’s perfect for a cozy weeknight dinner.

Ingredients:

• 1 cup Arborio rice
• 2 medium gold potatoes, diced into ½-inch cubes
• 8 oz cremini mushrooms, sliced
• 4 cups low-sodium vegetable broth, warmed
• ½ cup dry white wine
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a large skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add onion and sauté for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add mushrooms and cook for 5 minutes, stirring occasionally, until softened. Transfer to a plate and set aside.
3. In the same skillet, melt 1 tbsp butter over medium heat. Add Arborio rice and toast for 2 minutes, stirring constantly. Pour in ½ cup white wine and simmer until mostly absorbed.
4. Begin adding warm broth, ½ cup at a time, stirring frequently and allowing liquid to absorb before adding more. After 15 minutes, stir in gold potatoes. Continue adding broth until rice is al dente and potatoes are tender (about 10 more minutes).
5. Remove from heat. Stir in 1 tbsp butter, ½ cup Parmesan, 1 tsp salt, ½ tsp black pepper, and reserved mushrooms. Garnish with parsley before serving.

The golden potatoes add a buttery richness to the risotto, while the mushrooms bring an earthy depth that makes every bite satisfying.

Tip: For extra creaminess, stir in a splash of heavy cream at the end!

Herbed Gold Potato Mash

This creamy, fragrant mash is a game-changer—gold potatoes bring buttery richness, while fresh herbs add a bright, garden-fresh finish.

Ingredients:

• 2 lbs gold potatoes, peeled and quartered
• 4 tbsp unsalted butter, cubed
• 1/2 cup whole milk, warmed
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–18 minutes until fork-tender.
2. Drain potatoes and return them to the pot. Add 4 tbsp butter and mash until mostly smooth.
3. Gradually pour in 1/2 cup warm milk while stirring, then fold in 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Mash again to blend.
4. Serve immediately, garnishing with extra herbs if desired.

The fresh herbs infuse every bite without overpowering—just fluffy, aromatic comfort in a bowl.

Tip: For extra silkiness, warm the milk and butter together before adding to the potatoes.

Gold Potato and Caramelized Onion Tart

This rustic tart is a showstopper with its buttery crust, sweet caramelized onions, and tender gold potatoes—perfect for brunch or a cozy dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 lb gold potatoes, thinly sliced (1/8-inch thick)
• 1/2 cup shredded Gruyère cheese
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Roll out puff pastry on a parchment-lined baking sheet and prick all over with a fork. Bake for 10 minutes until lightly golden. Set aside.
2. Heat 1 tbsp olive oil in a skillet over medium-low. Add onions, sugar, 1/4 tsp salt, and pepper. Cook, stirring occasionally, for 20 minutes until deeply caramelized.
3. Toss potato slices with remaining 1 tbsp olive oil and 1/4 tsp salt. Arrange potatoes in overlapping concentric circles over the par-baked crust. Scatter caramelized onions on top, then sprinkle with Gruyère and thyme.
4. Bake for 25–30 minutes until potatoes are tender and edges are crisp. Let cool 5 minutes before slicing.

The contrast of the flaky crust, creamy potatoes, and sweet onions makes this tart irresistible—serve it warm for the best flavor.

Tip: Use a mandoline for paper-thin potato slices to ensure even cooking.

Golden Potato Pancakes with Sour Cream

These crispy-on-the-outside, tender-on-the-inside potato pancakes are a nostalgic favorite—perfect for breakfast or a cozy side dish.

Ingredients:

• 2 large russet potatoes (about 1 lb), peeled
• 1 small yellow onion
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil (for frying)
• 1/2 cup sour cream (for serving)
• 1 tbsp chopped fresh chives (optional)

Instructions:

1. Grate the potatoes and onion using the large holes of a box grater. Squeeze the mixture tightly in a clean kitchen towel to remove excess moisture.
2. In a large bowl, combine the grated potatoes and onion with the beaten egg, 2 tbsp flour, 1 tsp salt, and 1/2 tsp black pepper. Mix until evenly combined.
3. Heat 1/4 cup vegetable oil in a large skillet over medium heat. Drop 1/4-cup portions of the potato mixture into the pan, flattening gently with a spatula. Fry for 3–4 minutes per side until deeply golden and crisp.
4. Transfer to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil if needed.
5. Serve warm with a dollop of sour cream and a sprinkle of chives (if using).

The secret here? Wringing out every bit of liquid ensures maximum crispiness—no soggy middles! These pancakes are just as good with applesauce as they are with sour cream.

Tip: Keep cooked pancakes warm in a 200°F oven while frying the rest.

Gold Potato and Spinach Curry

This cozy, veggie-packed curry balances tender gold potatoes with vibrant spinach in a creamy, spiced coconut sauce—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 1.5 lbs gold potatoes, diced into 1-inch cubes
• 1 tbsp coconut oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 (13.5 oz) can full-fat coconut milk
• 3 cups fresh spinach, roughly chopped
• 1 tbsp lime juice

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium. Add onion and sauté for 3 minutes until translucent. Stir in 3 minced garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp salt, stirring to coat the onions. Pour in coconut milk and potatoes, bringing to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally, until potatoes are fork-tender.
3. Uncover, fold in 3 cups spinach, and cook for 2 minutes until wilted. Remove from heat and drizzle with 1 tbsp lime juice.

The golden potatoes soak up the aromatic spices while staying perfectly firm, and a hit of lime brightens the rich coconut sauce. Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it.

Conclusion

With so many delicious ways to enjoy gold potatoes, there’s a recipe here for every occasion! Whether you’re craving crispy roasted wedges or creamy mashed potatoes, these dishes are sure to please. Give them a try, then let us know which one was your favorite in the comments below. Don’t forget to share this roundup with fellow potato lovers on Pinterest—happy cooking!