18 Flavorful Quick Potato Recipes Delicious

Craving something hearty, delicious, and fast? Potatoes are here to save the day! Whether you’re whipping up a cozy weeknight dinner or need a crowd-pleasing side, these 18 quick potato recipes are packed with flavor and ready in a flash. From crispy skillet bites to creamy mashes with a twist, we’ve got the spud inspiration you need. Let’s dig in!

Garlic Parmesan Roasted Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes are tossed with garlicky goodness and nutty Parmesan for a side dish that steals the show.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/3 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Toss potatoes with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet until evenly coated.
2. Roast for 25 minutes, then flip potatoes. Sprinkle with 4 minced garlic cloves and return to oven for 10 more minutes until golden and crisp.
3. Remove from oven and immediately toss with 1/3 cup Parmesan and 1 tbsp parsley. The residual heat will melt the cheese into a savory crust.

The magic here? The Parmesan forms a delicate, salty crust while the garlic infuses every bite without burning—thanks to adding it halfway through.

Tip: For extra crispiness, spread potatoes in a single layer with cut sides down—they’ll develop a perfect golden sear.

Cheesy Mashed Potato Casserole

This creamy, cheesy mashed potato casserole is the ultimate comfort food—fluffy spuds baked with a golden crust that’ll have everyone reaching for seconds.

Ingredients:

• 3 lbs russet potatoes, peeled and cubed
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup whole milk, warmed
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup sour cream
• 3 green onions, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
3. Return potatoes to the pot. Add butter, warm milk, 1 tsp salt, and 1/2 tsp black pepper. Mash until smooth.
4. Fold in 1 1/2 cups cheddar cheese, sour cream, and green onions. Spread evenly into the baking dish.
5. Sprinkle remaining 1/2 cup cheddar and Parmesan cheese on top. Bake for 20–25 minutes until bubbly and golden.

The double-cheese topping forms a crispy lid, while the inside stays luxuriously creamy—perfect for holiday feasts or weeknight indulgence.

Tip: For extra texture, mix in crispy bacon bits before baking!

Spicy Cajun Potato Wedges

These crispy-on-the-outside, tender-on-the-inside potato wedges pack a punch of smoky Cajun flavor—perfect for game day or a weeknight snack with a kick!

Ingredients:

• 4 medium russet potatoes (about 2 lbs), scrubbed and cut into 1-inch wedges
• 3 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 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 large baking sheet with parchment paper.
2. In a large bowl, toss potato wedges with 3 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp cayenne pepper (if using). Toss vigorously to coat every wedge.
4. Arrange wedges in a single layer on the baking sheet, leaving space between each piece.
5. Bake for 25 minutes, flip wedges, then bake another 15–20 minutes until deeply golden and crispy.

The magic here? A double bake ensures maximum crunch while keeping the centers fluffy—no soggy wedges allowed!

Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying thoroughly and seasoning.

Crispy Smashed Potatoes with Herb Butter

These golden, crispy smashed potatoes are the ultimate side dish—crunchy on the outside, fluffy inside, and drizzled with a dreamy herb butter.

Ingredients:

• 1.5 lbs baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 tbsp unsalted butter, melted
• 1 tbsp finely chopped fresh parsley
• 1 tsp minced garlic
• 1/2 tsp lemon zest

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 1 tbsp olive oil and 1/2 tsp salt. Arrange on a baking sheet and roast for 25 minutes until fork-tender.
2. Let potatoes cool slightly, then use a glass or measuring cup to gently smash each one to about 1/2-inch thickness.
3. Drizzle smashed potatoes with remaining 2 tbsp olive oil and sprinkle with remaining 1/2 tsp salt and black pepper. Bake for another 25-30 minutes until deeply golden and crisp.
4. Meanwhile, stir together melted butter, parsley, garlic, and lemon zest. Drizzle over potatoes right before serving.

The double-cook method ensures maximum crunch, while the bright, garlicky butter cuts through the richness perfectly.

Tip: For extra crispness, flip potatoes halfway through the second bake!

Loaded Potato Skins with Bacon and Cheddar

These potato skins are the ultimate game-day snack—crispy on the outside, fluffy inside, and loaded with melty cheddar and smoky bacon.

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 6 strips bacon, cooked and crumbled
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives
• 1/2 tsp freshly ground black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with olive oil, and sprinkle with 1/2 tsp salt. Bake directly on the rack for 50–60 minutes until tender. Let cool slightly.
2. Cut potatoes in half lengthwise. Scoop out flesh, leaving a 1/4-inch shell. Brush inside and out with olive oil, sprinkle with remaining 1/2 tsp salt, and bake cut-side down for 10 minutes until crisp.
3. Flip skins over. Divide bacon and cheddar among shells. Bake 5–7 minutes until cheese melts. Top with sour cream, chives, and black pepper.

The double-baking trick ensures maximum crispiness, while the sharp cheddar balances the salty bacon perfectly. Serve hot—these disappear fast!

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

Quick Potato and Leek Soup

This creamy, comforting soup comes together in under 30 minutes—perfect for busy weeknights when you need warmth without the wait.

Ingredients:

• 2 tbsp unsalted butter
• 2 medium leeks (white and light green parts only), thinly sliced
• 3 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add sliced leeks and cook for 5 minutes, stirring often, until softened. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add diced potatoes, 4 cups broth, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are fork-tender.
3. Use an immersion blender to purée the soup until smooth (or carefully transfer to a blender in batches). Stir in 1/2 cup heavy cream and warm through for 2 minutes.
4. Ladle into bowls and top with 2 tbsp fresh chives.

The secret? Blending just half the potatoes for a luxuriously creamy base with a few tender chunks left for texture.

Tip: For extra depth, swap the butter for bacon fat and garnish with crispy crumbled bacon.

Herbed Potato Salad with Mustard Dressing

This bright, tangy potato salad skips the mayo for a zesty mustard dressing and a fresh herb finish—perfect for picnics or weeknight sides.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 3 tbsp whole-grain mustard
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 1/4 cup finely chopped fresh dill
• 1/4 cup chopped fresh chives
• 1/2 tsp black pepper

Instructions:

1. Toss potatoes with 1 tbsp olive oil and 1/2 tsp salt. Roast at 400°F for 25 minutes until tender and lightly crisped at the edges. Let cool slightly.
2. Whisk together remaining 2 tbsp olive oil, mustard, honey, vinegar, remaining 1/2 tsp salt, and black pepper in a large bowl.
3. Add warm potatoes to the dressing and gently toss to coat. Fold in dill and chives.

The warm potatoes soak up the dressing for bold flavor in every bite, while the herbs keep it garden-fresh. Tip: For extra crunch, sprinkle with toasted walnuts just before serving.

Skillet Breakfast Potatoes with Peppers and Onions

These crispy-on-the-outside, tender-on-the-inside skillet potatoes are a weekend brunch staple, packed with sweet peppers and caramelized onions for extra flavor.

Ingredients:

• 1.5 lbs russet potatoes, scrubbed and diced into 1/2-inch cubes
• 1 medium red bell pepper, diced
• 1 medium yellow onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add potatoes and cook, stirring occasionally, for 10 minutes until edges begin to brown.
2. Reduce heat to medium, push potatoes to one side, and add remaining 1 tbsp olive oil to the empty space. Add onions and peppers, sautéing for 5 minutes until softened.
3. Sprinkle potatoes, peppers, and onions evenly with smoked paprika, garlic powder, salt, and black pepper. Toss to coat and spread into an even layer. Cook undisturbed for 5 minutes to crisp the bottom, then flip sections and repeat until golden all over (about 10–12 minutes total).
4. Remove from heat and garnish with parsley if desired.

The magic here? Letting the potatoes form that irresistible crust by resisting the urge to stir too often. Serve with eggs or avocado toast for a hearty start to the day.

Tip: For extra crunch, parboil the diced potatoes for 5 minutes before frying—they’ll crisp up faster!

Easy Potato and Spinach Frittata

This fuss-free frittata is packed with hearty potatoes and fresh spinach, making it perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup diced Yukon Gold potatoes (1/2-inch cubes)
• 2 cups fresh baby spinach, roughly chopped
• 1/4 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add potatoes and cook, stirring occasionally, for 8–10 minutes until tender and lightly browned.
3. Add spinach and cook for 1–2 minutes, just until wilted. Spread mixture evenly in the skillet.
4. Pour egg mixture over the potatoes and spinach. Sprinkle cheddar cheese on top. Cook undisturbed for 2 minutes, then transfer to the oven.
5. Bake for 15–18 minutes until the center is set and edges are golden. Let cool for 5 minutes before slicing.

The crispy potato edges and melty cheese make this frittata feel indulgent, while the spinach keeps it fresh and balanced.

Tip: For extra flavor, swap cheddar for feta or goat cheese and add a pinch of red pepper flakes.

Creamy Potato and Corn Chowder

This cozy chowder is pure comfort in a bowl—velvety, sweet from fresh corn, and just hearty enough to satisfy without weighing you down.

Ingredients

• 4 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 cups peeled and diced Yukon Gold potatoes (½-inch cubes)
• 3 cups fresh or frozen corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh chives

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pot.
2. Add the diced onion to the pot and sauté until translucent, 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the potatoes, corn, chicken broth, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until potatoes are tender.
4. Use a potato masher to lightly crush some of the potatoes (about ⅓ of them) to thicken the chowder. Stir in the heavy cream and simmer for 5 more minutes.
5. Ladle into bowls and top with reserved bacon and fresh chives.

The smoky bacon and sweet corn play off each other perfectly, while the crushed potatoes give the chowder its signature rustic texture.

Tip: For a lighter version, swap half the cream for whole milk—it’ll still be luxuriously creamy!

Air Fryer Potato Chips with Sea Salt

Skip the store-bought bags—these homemade chips are irresistibly crunchy, lightly salted, and ready in minutes with just a handful of ingredients.

Ingredients:

• 2 medium russet potatoes, thinly sliced (1/16-inch thick)
• 1 tbsp olive oil
• 1/2 tsp fine sea salt, plus extra for sprinkling

Instructions:

1. Prep potatoes: Soak the sliced potatoes in cold water for 10 minutes to remove excess starch. Pat completely dry with a kitchen towel (wet slices won’t crisp!).
2. Toss: In a bowl, combine the dried potato slices with 1 tbsp olive oil and 1/2 tsp sea salt, tossing gently to coat evenly.
3. Air fry: Arrange slices in a single layer in the air fryer basket (work in batches if needed). Cook at 350°F for 12–15 minutes, flipping halfway, until golden and crisp. Watch closely near the end to prevent burning.
4. Season: Transfer chips to a plate and sprinkle lightly with additional sea salt while still warm.

The magic here? Soaking ensures maximum crunch, while the air fryer delivers that perfect golden ripple without deep-frying. Tip: For extra flavor, try adding a pinch of smoked paprika or garlic powder with the salt!

Potato and Chorizo Tacos with Avocado Crema

These hearty tacos balance smoky chorizo, crispy potatoes, and creamy avocado crema for a flavor-packed meal that comes together in under 30 minutes.

Ingredients

• 1 lb russet potatoes, peeled and diced into ½-inch cubes
• 8 oz fresh Mexican chorizo, casing removed
• 8 small corn tortillas
• 1 ripe avocado
• ¼ cup sour cream
• 2 tbsp lime juice (about 1 lime)
• ½ tsp kosher salt, divided
• ¼ tsp ground cumin
• 2 tbsp vegetable oil
• ¼ cup chopped cilantro
• ¼ cup diced red onion

Instructions

1. Cook the potatoes: Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add potatoes and ¼ tsp salt, tossing to coat. Cook undisturbed for 5 minutes, then stir and cook 5–7 more minutes until crispy. Transfer to a plate.
2. Brown the chorizo: In the same skillet, cook chorizo over medium heat, breaking it into small bits, for 5–6 minutes until crispy. Drain excess fat.
3. Make the crema: In a blender, combine avocado, sour cream, lime juice, ¼ tsp salt, and cumin. Blend until smooth.
4. Warm tortillas: Heat remaining 1 tbsp oil in a clean skillet over medium. Lightly fry tortillas for 30 seconds per side until pliable.
5. Assemble: Fill tortillas with chorizo, potatoes, avocado crema, cilantro, and red onion.

The contrast of crispy potatoes against the velvety crema and spicy chorizo makes every bite irresistible. Pro tip: Double the crema—it’s also killer on eggs or grilled meats!

Quick Scalloped Potatoes with Gruyere Cheese

These creamy, cheesy scalloped potatoes are a weeknight lifesaver—rich Gruyere and a hint of thyme make them feel fancy without the fuss.

Ingredients:

• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 2 cups heavy cream
• 1 1/2 cups shredded Gruyere cheese
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 375°F. Butter a 9×13-inch baking dish.
2. In a saucepan over medium heat, combine heavy cream, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Heat until just simmering, then remove from heat.
3. Layer half the potatoes in the dish, sprinkle with 1/2 tsp thyme leaves and 3/4 cup Gruyere, then repeat with remaining potatoes, thyme, and cheese. Pour warm cream mixture evenly over the top.
4. Cover with foil and bake for 40 minutes. Uncover and bake 15–20 more minutes until bubbly and golden. Let rest 10 minutes before serving.

The nutmeg and Gruyere create a cozy, French-inspired depth—no one will guess it took under an hour! Tip: Use a mandoline for paper-thin potato slices that cook evenly.

Roasted Sweet Potato and Kale Hash

This hearty hash is a perfect balance of caramelized sweet potatoes and crispy kale, with a touch of smoky paprika for depth—ideal for a lazy weekend brunch or a quick weeknight side.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 3 cups chopped kale (stems removed)
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup
• 2 tbsp chopped pecans (optional for crunch)

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread on a parchment-lined baking sheet and roast for 20 minutes.
2. Remove the tray, flip the sweet potatoes, and drizzle with maple syrup. Add kale and pecans (if using), then toss with the remaining 1 tbsp olive oil. Return to the oven for 10 minutes until kale is crisp and sweet potatoes are tender.

The maple syrup caramelizes into a subtle glaze, while the pecans add a buttery crunch—making this dish way more exciting than your average hash.

Tip: For extra protein, top with a fried egg or crumbled feta before serving.

Cheesy Potato Pancakes with Sour Cream

These crispy-on-the-outside, fluffy-on-the-inside potato pancakes are loaded with melty cheese and perfect for a cozy brunch or hearty side dish.

Ingredients:

• 2 cups shredded russet potatoes (about 2 medium), squeezed dry
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely chopped green onions
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp vegetable oil (for frying)
• 1/4 cup sour cream (for serving)

Instructions:

1. In a large bowl, combine shredded potatoes, cheddar cheese, green onions, egg, flour, garlic powder, salt, and black pepper. Mix until evenly incorporated.
2. Heat vegetable oil in a large skillet over medium heat. Scoop 1/4 cup portions of the potato mixture into the pan, flattening gently with a spatula to form 3-inch pancakes.
3. Cook for 3–4 minutes per side until deeply golden and crispy. Transfer to a paper towel-lined plate to drain.
4. Serve warm with a dollop of sour cream.

The magic here? Letting the shredded potatoes sit unrinsed ensures just enough starch to bind the pancakes without extra filler. Genius, right?

Tip: For extra crunch, press the edges lightly with the spatula while frying to create a lacy, caramelized crust.

One-Pot Potato and Sausage Stew

This hearty stew is the ultimate comfort food—creamy potatoes, smoky sausage, and a rich broth come together in just one pot for minimal cleanup.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, cubed
• 4 cups chicken broth
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the sausage and cook for 3–4 minutes until lightly browned. Transfer to a plate.
2. In the same pot, sauté the onion for 3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
3. Stir in the potatoes, 4 cups chicken broth, 1 tsp smoked paprika, ½ tsp thyme, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
4. Return the sausage to the pot, then stir in 1 cup heavy cream. Simmer for 5 more minutes to thicken slightly.
5. Garnish with 2 tbsp parsley before serving.

The smoky paprika and cream create a velvety broth that clings to every bite—no flour or roux needed!

Tip: For extra depth, deglaze the pot with a splash of white wine after browning the sausage.

Lemon Herb Roasted Baby Potatoes

These Lemon Herb Roasted Baby Potatoes are the perfect fuss-free side—bright, buttery, and packed with fresh flavor in every bite.

• 1.5 lbs baby potatoes (halved if larger than 1-inch)
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• ½ tsp black pepper

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss baby potatoes with 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, 2 cloves minced garlic, 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 sheet. Roast for 25–30 minutes, flipping halfway, until crispy and fork-tender.

The lemon zest and fresh herbs caramelize slightly in the oven, creating a fragrant, golden crust that pairs beautifully with the creamy potatoes.

Tip: For extra crispiness, press down lightly on the potatoes with a spatula after flipping—this maximizes surface contact with the pan!

Quick Potato and Chickpea Curry

This cozy, one-pot curry comes together in under 30 minutes, packing hearty potatoes and protein-rich chickpeas in a fragrant coconut sauce.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 medium Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 (14-oz) can coconut milk
• 1/2 cup vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), stirring for 30 seconds to toast the spices.
3. Add the chickpeas and potatoes, tossing to coat in the spice mixture. Pour in 1 can coconut milk and 1/2 cup broth, then stir in 1 tsp salt. Bring to a simmer, cover, and cook for 15 minutes until potatoes are tender.
4. Remove from heat, stir in 1 tbsp lime juice, and garnish with cilantro.

The magic here? The potatoes soak up the creamy coconut sauce while keeping their shape, making every bite satisfying. Tip: For extra depth, swap 1/4 cup broth for tomato paste!

Conclusion

With 18 flavorful and quick potato recipes, there’s something here for every home cook to love! Whether you’re craving crispy wedges, creamy mashed potatoes, or a hearty skillet dish, these recipes make it easy to enjoy delicious meals any night of the week. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest for fellow potato lovers!