10 Potato Side Dishes That Always Steal the Spotlight From the Main Course

Be honest. At most dinners, the potatoes are what you really came for. Creamy, crispy, cheesy or golden, potato side dishes are the comfort food we never get tired of. Here are the ones that always disappear first, each with an easy recipe and simple steps. Need dessert after? Visit our dessert galleries..

Potato Side Dishes Start With Loaded Baked Potatoes

Loaded baked potatoes might be the most satisfying of all potato side dishes. A crispy salted skin, a fluffy steaming center and a pile of melted cheese, sour cream, bacon and chives on top. They are part side dish, part main event. Set up a topping bar and let everyone build their own..

You will need: 4 large russet potatoes, 2 tablespoons olive oil, coarse salt, 1 cup shredded cheddar, 1/2 cup sour cream, 4 slices cooked bacon and chopped chives.

How to make it: Scrub and dry the potatoes, prick them with a fork and rub with oil and salt. Bake directly on the oven rack at 425°F for 50 to 60 minutes until tender. Split them open, fluff the insides with a fork and top with cheese, sour cream, bacon and chives.

Creamy Buttery Mashed Potatoes

Perfect mashed potatoes are smooth, buttery and rich enough to eat on their own. The secret is using Yukon gold potatoes, warm milk and plenty of real butter. Never use a blender, or they turn gluey. Make a big pot, because mashed potatoes are always the first bowl to come back empty.

You will need: 3 pounds Yukon gold potatoes, 1/2 cup butter, 3/4 cup warm milk, 1/4 cup sour cream, salt, pepper and chives.

How to make it: Peel and cube the potatoes and boil in salted water for 15 to 20 minutes until very tender. Drain well. Mash with butter, then stir in warm milk and sour cream until creamy. Season with salt and pepper and top with chives.

Crispy Herb Roasted Potatoes

Golden roasted potatoes with crispy edges and fluffy middles go with everything from roast chicken to steak. Tossing them with olive oil, garlic and herbs before roasting fills the house with a cozy smell. Give them plenty of space on the pan so they crisp up instead of steaming.

You will need: 2 pounds baby potatoes, 3 tablespoons olive oil, 4 cloves garlic, 1 teaspoon rosemary, 1 teaspoon thyme, salt and pepper.

How to make it: Halve the potatoes and toss with oil, garlic, herbs, salt and pepper. Spread cut side down on a sheet pan. Roast at 425°F for 30 to 35 minutes, flipping once, until golden and crisp.

Crispy Smashed Potatoes

Smashed potatoes give you the best of both worlds: creamy insides and lots of crispy edges. Little potatoes are boiled, smashed flat and roasted in olive oil until golden. Top them with Parmesan and herbs. They are fun to make and one of the most addictive potato side dishes you will ever try.

You will need: 2 pounds baby potatoes, 1/4 cup olive oil, 1/4 cup grated Parmesan, 2 cloves garlic, fresh parsley and flaky salt.

How to make it: Boil the potatoes for 15 minutes until fork tender and drain. Place on an oiled sheet pan and smash each one with the bottom of a glass. Brush with oil and garlic and roast at 450°F for 25 to 30 minutes. Sprinkle with Parmesan, parsley and salt.

Cheesy Twice Baked Potatoes

Twice baked potatoes feel like a special occasion side dish. The potatoes are baked, scooped and mixed with sour cream, cheese and butter, then piled back into their skins and baked again until golden. They can be made a day ahead, which makes holiday cooking so much easier.

You will need: 4 large russet potatoes, 1/2 cup sour cream, 4 tablespoons butter, 1 1/2 cups shredded cheddar, 1/4 cup milk, green onions, salt and pepper.

How to make it: Bake the potatoes at 400°F for one hour. Cut in half and scoop the insides into a bowl, leaving a thin shell. Mash with sour cream, butter, milk, half the cheese and green onions. Spoon back into the skins, top with cheese and bake 20 minutes more.

Seasoned Oven Potato Wedges

Seasoned potato wedges are crispy outside, soft inside and much easier than homemade fries. A coating of smoky paprika and garlic gives them big flavor. Serve them with burgers, wings or as a snack with ketchup and ranch. Kids and grown ups grab them by the handful.

You will need: 4 russet potatoes, 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and salt.

How to make it: Cut the potatoes into wedges and soak in cold water for 20 minutes, then dry well. Toss with oil and spices. Spread on a sheet pan in one layer and bake at 425°F for 35 to 40 minutes, flipping halfway, until crisp and golden.

Homemade Crispy French Fries

Nothing beats hot, crispy french fries made at home. The secret to restaurant style fries is cooking them twice: once to soften and once to crisp. Salt them the second they come out of the oil. Once you try them, the drive thru will never taste the same again.

You will need: 4 russet potatoes, oil for frying and fine salt.

How to make it: Cut the potatoes into thin sticks and soak in cold water for 30 minutes. Dry completely. Fry at 325°F for 5 minutes until soft but pale, then drain. Raise the oil to 375°F and fry again for 2 to 3 minutes until golden and crisp. Salt immediately.

Baked Sweet Potato Fries

Sweet potato fries are naturally sweet, colorful and full of flavor. Baking them with a light coating of cornstarch helps them crisp up without a fryer. A sprinkle of salt and a pinch of cinnamon or chili powder makes them irresistible. Serve with a creamy dipping sauce.

You will need: 2 large sweet potatoes, 1 tablespoon cornstarch, 2 tablespoons olive oil, 1/2 teaspoon smoked paprika and salt.

How to make it: Cut the sweet potatoes into thin sticks and toss with cornstarch, then oil and paprika. Spread them out on a lined sheet pan with plenty of space. Bake at 425°F for 25 to 30 minutes, flipping once, and season with salt as soon as they come out.

Golden Crispy Hash Browns

Crispy hash browns are the best part of any diner breakfast, but they make a great dinner side too. Shredded potatoes are squeezed dry and fried until deep golden with crunchy lacy edges. Top with herbs, a fried egg or a dollop of sour cream. Breakfast for dinner never tasted so good.

You will need: 3 russet potatoes, 3 tablespoons butter, 1 tablespoon oil, salt, pepper and chopped herbs.

How to make it: Shred the potatoes and squeeze out as much water as possible in a towel. Heat the butter and oil in a skillet. Spread the potatoes in a thin layer, season and press down. Cook 5 to 6 minutes per side until golden and crisp.

Classic Picnic Potato Salad

Potato salad is a summer picnic legend and a family reunion favorite. Tender potatoes, eggs, celery and a creamy, tangy dressing come together in one big bowl. It tastes even better after a few hours in the fridge. Every family has its own version, and this classic one never lets you down.

You will need: 3 pounds Yukon gold potatoes, 4 hard boiled eggs, 2 celery stalks, 1/4 red onion, 1 cup mayonnaise, 1 tablespoon mustard, 1 tablespoon vinegar and fresh dill.

How to make it: Boil cubed potatoes until just tender, drain and let cool. Chop the eggs, celery and onion. Whisk the mayonnaise, mustard, vinegar, salt and pepper. Fold everything together gently and chill for at least two hours. Top with dill before serving.