Katie Lee Biegel Potatoes Fans Call a Showstopper: 12 Holiday Potato Recipes That Steal the Spotlight From the Turkey

Katie Lee Biegel potatoes have become the side dish everyone wants on the holiday table this year. The Food Network host and co-star of The Kitchen recently shared her favorite way to cook them, a golden, butter-basted pan of melting potatoes she calls fancy potatoes that are actually so easy, and fans quickly declared it a showstopper for guests. Her trick is all about the crust: thick rounds are seared in butter until deeply browned, then finished in the oven with garlic and rosemary until the centers turn soft and creamy. We start with that method, then gather 11 more showpiece potato recipes in the same spirit, from crackly hasselbacks and piped duchess swirls to layered pommes Anna, Swiss rosti and maple hasselback sweet potatoes. No mashed, no loaded spuds, just crispy, golden potatoes that steal the spotlight from the turkey..

Katie Lee Biegel Potatoes: Her Famous Melting Potatoes

This is the recipe that started it all, shared by the Food Network star and cookbook author. Katie Lee Biegel potatoes begin as thick rounds seared in a hot pan of butter, left alone for a few minutes so each slice forms a deep golden crust. She flips them browned side up, tucks in two garlic cloves, more butter and fresh rosemary, then slides the whole pan into a 400 degree oven for about 30 minutes. A shower of flaky sea salt finishes them. In her words, if you want to impress everyone, make these potatoes..

You will need: 2 1/2 lb Yukon Gold potatoes, 4 tablespoons butter divided, 1 tablespoon olive oil, 2 garlic cloves smashed, 3 sprigs fresh rosemary, salt and pepper, flaky sea salt.

How to make it: 1. Heat the oven to 400 degrees F and peel the potatoes, then cut them into 1-inch thick rounds. 2. Melt 2 tablespoons butter with the oil in a large ovenproof skillet and add the slices in one layer. 3. Sear without moving for 4 to 5 minutes until a deep golden crust forms, then flip browned side up. 4. Add the garlic, remaining butter and rosemary, season, and roast 30 minutes until fork tender. 5. Sprinkle with flaky sea salt and serve straight from the pan.

Crackly Hasselback Potatoes

Hasselback potatoes were invented at the Hasselbacken restaurant in Stockholm in the 1950s, and they still look like a magic trick on a holiday plate. Each potato is sliced thinly almost all the way through so it fans open in the oven like an accordion. Butter and herbs slip between the slices, the edges turn shatteringly crisp and the inside stays soft. Lay a chopstick on each side of the potato while you cut and you will never slice through the bottom.

You will need: 8 medium Yukon Gold potatoes, 6 tablespoons melted butter, 2 tablespoons olive oil, 3 garlic cloves minced, 1 tablespoon chopped thyme, salt and pepper, grated parmesan for serving.

How to make it: 1. Heat the oven to 425 degrees F and set each potato between two chopsticks. 2. Slice thinly every 1/8 inch, stopping at the chopsticks. 3. Mix butter, oil, garlic and thyme and brush it over the potatoes and between the slices. 4. Roast 60 to 70 minutes, basting twice, until the edges are crisp. 5. Finish with salt, pepper and a little parmesan.

Crispy Smashed Potatoes With Garlic Butter

Smashed potatoes deliver the most crispy edges per bite of any potato on this list. Baby potatoes are boiled until tender, pressed flat with the bottom of a glass, then roasted on a hot sheet pan until their rough edges turn lacy and crunchy. A brush of garlic butter and a handful of parmesan near the end makes them irresistible. They have the same crust-first idea as Katie Lee Biegel potatoes, just in bite-size form. For more crispy tricks, see our potato hacks.

You will need: 2 lb baby potatoes, 1/4 cup olive oil, 3 tablespoons butter melted, 3 garlic cloves minced, 1/3 cup grated parmesan, salt and pepper, chopped parsley and chives.

How to make it: 1. Boil the potatoes in salted water 15 to 18 minutes until tender, then drain and dry. 2. Heat the oven to 450 degrees F and oil a sheet pan. 3. Smash each potato to 1/2 inch thick and brush with olive oil, salt and pepper. 4. Roast 25 minutes, brush with garlic butter, add parmesan and roast 10 minutes more. 5. Scatter herbs and serve with sour cream.

Golden Duchess Potato Swirls for Katie Lee Biegel Potatoes Fans

Duchess potatoes are the classic French way to dress up a holiday plate. Riced potatoes are enriched with egg yolks, butter and a little nutmeg, piped into tall rosettes and baked until the ridges turn golden and crisp. They look like they came from a restaurant kitchen but can be piped a day ahead and chilled on the tray, then baked right before dinner. Serve them around a roast or next to the turkey for instant wow.

You will need: 2 lb russet potatoes peeled and cubed, 4 tablespoons butter, 3 egg yolks, 1/4 cup heavy cream, 1/4 teaspoon nutmeg, salt and white pepper, 1 egg beaten for brushing.

How to make it: 1. Boil the potatoes until very tender, drain and let them steam dry for 2 minutes. 2. Press through a ricer and beat in butter, yolks, cream, nutmeg, salt and pepper. 3. Spoon into a piping bag with a large star tip and pipe rosettes onto a lined tray. 4. Brush gently with beaten egg and bake at 425 degrees F for 20 minutes until golden.

Katie Lee Biegel Potatoes Style Muffin Tin Potato Stacks

Potato stacks are the party trick of the holiday table. Paper-thin slices are tossed in garlic butter and parmesan, stacked into a muffin tin and baked until the tops crisp up and the layers inside turn tender. Every guest gets a perfect individual tower, and they reheat beautifully, which makes them a smart make-ahead side. Like Katie Lee Biegel potatoes, they get their magic from butter, herbs and a hot oven, and they look far fancier than the effort involved.

You will need: 2 lb Yukon Gold potatoes, 4 tablespoons melted butter, 2 garlic cloves minced, 1/2 cup grated parmesan, 1 teaspoon fresh thyme leaves, salt and pepper.

How to make it: 1. Heat the oven to 400 degrees F and grease a 12-cup muffin tin. 2. Slice the potatoes 1/16 inch thick with a mandoline. 3. Toss with butter, garlic, half the parmesan, thyme, salt and pepper. 4. Stack the slices into the cups, top with remaining parmesan, cover with foil and bake 30 minutes. 5. Uncover and bake 20 minutes more until crisp on top.

Pommes Anna, the Buttery Potato Cake

Pommes Anna is a 19th century French classic said to be named after a Paris society beauty. Thin potato slices are layered in tight overlapping circles in a skillet, drizzled with butter between every layer, then baked until the bottom is a sheet of golden crunch. Flip it onto a board and you get a showy potato cake that slices into wedges. It uses only potatoes, butter and salt, proof that holiday showstoppers do not need fancy ingredients. Like Katie Lee Biegel potatoes, it rewards patience with a deep golden crust.

You will need: 3 lb Yukon Gold potatoes peeled, 8 tablespoons butter melted, 1 teaspoon fresh thyme leaves, salt and pepper.

How to make it: 1. Heat the oven to 425 degrees F and slice the potatoes 1/8 inch thick. 2. Brush a 10-inch ovenproof skillet with butter and layer slices in overlapping circles. 3. Drizzle butter, salt, pepper and thyme over each layer, pressing down firmly. 4. Cook on the stove 5 minutes, then bake 45 minutes until tender and golden underneath. 5. Loosen the edges, invert onto a board and cut into wedges.

Gruyere Scalloped Potatoes for a Crowd

Scalloped potatoes with Gruyere are the creamy, bubbling centerpiece of the potato world. Thin slices are layered with garlic-infused cream and nutty Swiss cheese, then baked slowly until the top is browned and the edges are caramelized. The French version, gratin dauphinois, skips the cheese entirely, but Gruyere makes it extra festive. Assemble it in the morning and bake while the turkey rests, and it will be the dish people go back to for seconds. Serve it next to Katie Lee Biegel potatoes for a two-potato feast.

You will need: 3 lb Yukon Gold potatoes, 2 cups heavy cream, 1 cup whole milk, 3 garlic cloves minced, 2 cups shredded Gruyere, 2 tablespoons butter, 1/4 teaspoon nutmeg, salt and pepper, thyme.

How to make it: 1. Heat the oven to 375 degrees F and butter a 9×13 baking dish. 2. Warm cream, milk, garlic and nutmeg until steaming. 3. Slice the potatoes 1/8 inch thick and layer with Gruyere, salt and pepper. 4. Pour the cream over the top and bake covered 45 minutes. 5. Uncover and bake 30 minutes more until golden and bubbling.

Swiss Rosti, One Giant Crispy Potato Pancake

Rosti is Switzerland’s beloved potato dish, once a farmer’s breakfast and now a national symbol. Coarsely grated potatoes are pressed into a buttered skillet and cooked slowly until the bottom forms a thick, crunchy golden crust, then flipped to brown the other side. Cut it into wedges and serve it as a holiday side, or top it with smoked salmon and sour cream for a festive brunch. Parboiling the potatoes the day before gives the best texture. It brings the same golden crust that makes Katie Lee Biegel potatoes famous.

You will need: 2 lb waxy potatoes, 4 tablespoons butter, 1 tablespoon oil, 1 small onion finely grated, salt and pepper, chives for serving.

How to make it: 1. Parboil whole potatoes 10 minutes, cool completely, then peel and grate coarsely. 2. Season the potatoes with onion, salt and pepper. 3. Heat half the butter and the oil in a 10-inch skillet and press the potatoes in firmly. 4. Cook over medium heat 12 to 15 minutes until golden, then invert onto a plate. 5. Add remaining butter, slide back in and cook 10 minutes more.

Garlic Parmesan Potatoes, a Katie Lee Biegel Potatoes Twist

Garlic parmesan potatoes are the crowd-pleaser that disappears first at every potluck. Chunks of potato are roasted in garlic butter until crisp and golden, then showered with freshly grated parmesan while still hot so the cheese melts into every crevice. A final sprinkle of parsley adds color. It is the same crust-first logic behind Katie Lee Biegel potatoes, with a salty, cheesy twist. Pile them on a platter and watch the corner pieces vanish.

You will need: 2 lb Yukon Gold potatoes cut in chunks, 3 tablespoons melted butter, 1 tablespoon olive oil, 4 garlic cloves minced, 3/4 cup finely grated parmesan, 1 teaspoon Italian seasoning, salt and pepper, chopped parsley.

How to make it: 1. Heat the oven to 425 degrees F and line a sheet pan. 2. Toss the potatoes with butter, oil, garlic, Italian seasoning, salt and pepper. 3. Roast 30 minutes, turning once, until crisp and golden. 4. Shower with parmesan and roast 3 minutes more until melted. 5. Scatter parsley and serve hot.

Rosemary Roasted Potato Wedges

Roasted potato wedges with rosemary are the easiest potato on this list and maybe the most loved. Cut skin-on potatoes into thick wedges, toss them with olive oil, chopped rosemary and garlic, then roast on a screaming hot pan until the skins blister and the cut sides caramelize. The skins stay on for color and crunch, and the insides turn fluffy. They are a great choice when the oven is crowded with the turkey, since they happily share space with almost anything. Make them on busy nights and save Katie Lee Biegel potatoes for the big day.

You will need: 2 1/2 lb Yukon Gold or russet potatoes, 3 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, 4 garlic cloves minced, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, lemon zest.

How to make it: 1. Heat the oven to 425 degrees F with a sheet pan inside. 2. Cut the potatoes lengthwise into 8 wedges each. 3. Toss with oil, rosemary, garlic, salt and pepper. 4. Spread on the hot pan cut side down and roast 30 to 35 minutes, turning once. 5. Finish with lemon zest before serving.

Garlic Butter Baby Potatoes

Garlic butter baby potatoes are proof that simple can be spectacular. Tiny golden potatoes are roasted whole until their skins are crisp and blistered, then tossed in a pan of foaming butter with plenty of garlic and fresh herbs. Every bite is creamy inside and glossy outside. They take less than an hour, need no peeling and look gorgeous piled in a serving bowl. For a holiday spread, they are the low-effort answer when the oven is already busy. They pair beautifully with Katie Lee Biegel potatoes on a holiday buffet.

You will need: 2 lb baby gold potatoes, 2 tablespoons olive oil, 4 tablespoons butter, 5 garlic cloves minced, 2 tablespoons chopped parsley, 1 teaspoon thyme leaves, flaky salt and pepper.

How to make it: 1. Heat the oven to 425 degrees F and toss the potatoes with oil, salt and pepper. 2. Roast 30 to 35 minutes, shaking the pan halfway, until crisp and tender. 3. Melt the butter in a skillet and cook the garlic 1 minute until fragrant. 4. Add the hot potatoes, parsley and thyme and toss to coat. 5. Finish with flaky salt.

Maple Hasselback Sweet Potatoes

Hasselback sweet potatoes bring color and a little sweetness to the potato lineup. The orange sweet potatoes are sliced accordion style, brushed with maple butter and a pinch of cinnamon, then roasted until the edges caramelize and the centers turn silky. A sprinkle of toasted pecans and flaky salt finishes them. They are a lighter, prettier swap for marshmallow-topped casserole, and they pair beautifully with Katie Lee Biegel potatoes for a two-potato holiday table.

You will need: 4 medium sweet potatoes, 4 tablespoons melted butter, 2 tablespoons maple syrup, 1/2 teaspoon cinnamon, pinch of cayenne, salt, 1/3 cup chopped toasted pecans, flaky salt.

How to make it: 1. Heat the oven to 425 degrees F and slice the sweet potatoes thinly between two chopsticks. 2. Whisk the butter, maple syrup, cinnamon, cayenne and salt. 3. Brush over the sweet potatoes and between the slices. 4. Roast 50 to 60 minutes, basting twice, until caramelized and tender. 5. Top with pecans and flaky salt.