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Potatoes are often the first side dish I think of when planning dinner. They work with steak, roast chicken, baked fish or pork and there is always a way to make them fit what you are cooking.
In this collection you will find a mix of easy potato recipes, from creamy bakes and casseroles to crispy roasted potatoes, potato salads and a few extra indulgent options with cheese and bacon. Most of them use simple ingredients, rely on basic techniques and can be prepped ahead or left to finish in the oven while you focus on the main dish.
Choose one for a simple weeknight meal or pair a warm potato side with a make-ahead salad when you are cooking for more people.
Thin slices of potatoes baked in a creamy garlic sauce with a cheesy top make this a classic “comfort on a plate” side dish. Prep is simple, then the oven does the rest, which is handy when you are focusing on mains. It serves a crowd and works well for Sunday dinners, holidays or anytime you want something a bit richer.
If you need a quick potato side with plenty of flavor, these roasted potatoes are a good choice. Baby potatoes are tossed with olive oil, dried rosemary and parmesan, then roasted until crisp on the outside and soft inside. They are ready in about 30 minutes and pair nicely with steak, roast chicken or baked fish.
Here the potatoes are boiled first, then lightly smashed and baked so the edges turn crisp. A garlic oil mixture and herbs add extra flavor without extra effort. They are fun to serve, easy to share and work with anything from grilled meats to roasted vegetables.
This is the kind of side dish that looks impressive when you bring it to the table. Whole potatoes are sliced almost all the way through, roasted until tender and then filled with cheese, bacon and a spoonful of sour cream.
Think of these as stuffed potatoes with a Spanish twist. The baked potato centers are mixed with chorizo, leek, tomatoes and cheese, then spooned back into the skins and baked again until hot and melty. They work as a generous side with grilled meats or as a simple main with salad.
This casserole combines soft potatoes with sautéed spinach, a creamy mixture and a cheesy topping. It feels similar to a gratin, just with extra greens involved. You can serve it as a vegetarian main or alongside chicken, pork or fish when you want something baked and comforting.
Here mashed potatoes get an upgrade from sautéed kale and leeks. The vegetables are folded into the creamy mash and finished with spring onions and a little butter on top. It is a traditional Irish side, but it also fits nicely next to sausages, roast chicken or pan-fried fish.
This salad is a good option when you want to prepare your side dish ahead of time. Red potatoes hold their shape well and are mixed with a mustard-based dressing and a few simple ingredients. It keeps in the fridge, so it is handy for barbecues, picnics or a make ahead dinner.
Here the dressing is made lighter by using a mix of mayonnaise and sour cream, so the salad still tastes creamy but not too heavy. Dill pickles add crunch and a bit of sharpness that keeps the flavors interesting. It is a versatile side for breaded chicken, pork, burgers, fish or steak.
Slices of potato and onion cooked in olive oil and set with eggs turn into a thick omelet you can cut into wedges. It can be served warm or at room temperature, which makes it flexible for busy days or entertaining. Enjoy it with salad and grilled meats or put it on the table with other tapas-style dishes.
My make-ahead tips
Potato salads are the easiest to prepare in advance and keep well in the fridge until the next day. Casseroles, gratins and twice-baked potatoes can be assembled earlier, then baked or finished in the oven just before serving.
Leftovers reheat well in the oven at a lower temperature, covered with foil so they do not dry out too much. If you are reheating mashed potatoes, stir in a splash of milk or cream to bring the texture back.
Potato side dish FAQ
What kind of potatoes work best for these recipes?
For baked dishes, casseroles and roasted potatoes I usually use starchy potatoes, as they turn soft inside and get a nice texture. Waxy potatoes hold their shape better, so they are a good choice for potato salads or any recipe where you do not want the potatoes to fall apart.
Can I double these recipes for a bigger group?
Most of these potato sides can be doubled easily as long as your baking dish and oven can handle the extra volume. Keep an eye on the cooking time, as larger batches can take a bit longer to bake through. For salads, simply increase the ingredients and taste the dressing at the end to adjust the seasoning.
Keep this list for days when the main course is already decided and you are only missing a side. Choose what fits your menu and, over time, a few of these potato dishes will naturally become your favorites.
Hi Lozh. Corned beef in Britain (and Ireland) is different to the corned beef in the US. You can also read about it in the post, if interested. The word “British” refers to the type of corned beef, not the type of side dish :).
Corn beef mash is NOT REPEAT NOT British
Hi Lozh. Corned beef in Britain (and Ireland) is different to the corned beef in the US. You can also read about it in the post, if interested. The word “British” refers to the type of corned beef, not the type of side dish :).