Nourishing, versatile, and downright delicious, potatoes are the ultimate vegetarian comfort food. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, this roundup has you covered with 27 creative recipes that transform humble spuds into spectacular meals. Let’s dive in and discover your new favorite potato dish!
Creamy Mashed Potatoes with Herb Gravy
You’ve likely had mashed potatoes before, but this version with a rich herb gravy transforms a simple side into a comforting centerpiece. Let’s walk through each step to ensure creamy, lump-free potatoes and a flavorful gravy that comes together seamlessly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 3 lbs russet potatoes, peeled and quartered (or Yukon Gold for a buttery flavor)
– 1 cup whole milk, warmed (or half-and-half for extra richness)
– 1/2 cup unsalted butter, cubed (use salted butter and reduce added salt if preferred)
– 1 tsp salt, plus more for seasoning
– 1/2 tsp black pepper
– 2 tbsp all-purpose flour
– 2 cups chicken broth (or vegetable broth for a vegetarian option)
– 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
– 1 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt to the water.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender. Tip: Start with cold water to ensure even cooking and prevent the potatoes from becoming gluey.
3. Drain the potatoes thoroughly in a colander and return them to the warm pot to evaporate excess moisture for 1-2 minutes.
4. Mash the potatoes with a potato masher or ricer until smooth. Tip: Avoid over-mixing with an electric mixer, as this can make the potatoes gummy.
5. Gradually add the warmed milk and cubed butter to the mashed potatoes, stirring until fully incorporated and creamy. Season with additional salt and pepper to your preference.
6. In a medium saucepan, melt 2 tbsp of the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux, which should turn light golden in color.
7. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for 5-7 minutes until thickened. Tip: Simmering helps develop the gravy’s flavor and ensures it coats the back of a spoon.
8. Stir in the fresh thyme leaves and cook for an additional 1 minute. Remove from heat and adjust seasoning if needed.
9. Serve the creamy mashed potatoes in a bowl, topped generously with the herb gravy and garnished with fresh parsley.
Buttery and smooth, these mashed potatoes pair perfectly with the savory herb gravy, offering a velvety texture that melts in your mouth. For a creative twist, try serving them alongside roasted vegetables or as a base for a hearty stew to soak up every last drop of flavor.
Spicy Sweet Potato and Black Bean Tacos
Unsurprisingly, even the simplest taco fillings can become extraordinary with the right balance of spices and textures. This recipe transforms humble sweet potatoes and black beans into a vibrant, satisfying meal that comes together with minimal fuss. Let’s walk through each step to ensure perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
– 1 tablespoon olive oil, or any neutral oil
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper, adjust to desired spice level
– 1 (15-ounce) can black beans, rinsed and drained
– 8 small corn tortillas
– ½ cup crumbled cotija cheese, or feta as a substitute
– ¼ cup chopped fresh cilantro
– ½ lime, cut into wedges for serving
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and cayenne pepper until evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
4. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and lightly browned at the edges.
5. While the sweet potatoes roast, warm the corn tortillas by heating a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly toasted.
6. In a medium bowl, gently mix the roasted sweet potatoes with the rinsed black beans.
7. Fill each warmed tortilla with a generous scoop of the sweet potato and black bean mixture.
8. Top each taco with crumbled cotija cheese and chopped fresh cilantro.
9. Serve immediately with lime wedges on the side for squeezing over the tacos.
Overall, these tacos offer a delightful contrast: the sweet potatoes are soft and caramelized, while the black beans add a creamy, earthy base. The smoky spices and tangy lime brighten each bite, making them perfect for a quick weeknight dinner or a festive gathering—try serving them with a side of avocado slices or a dollop of cool sour cream to balance the heat.
Crispy Baked Potato Wedges with Garlic Aioli
These crispy baked potato wedges with garlic aioli are the perfect side dish or snack that delivers restaurant-quality results with minimal effort. They combine fluffy potato interiors with golden, crunchy exteriors, all served with a creamy, garlicky dipping sauce that elevates every bite. Let’s walk through each step to ensure you achieve that ideal texture and flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 4 large russet potatoes, scrubbed clean (about 2 pounds total)
– 3 tablespoons olive oil, or any neutral oil like avocado oil
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt, adjust to taste
– 1/4 teaspoon black pepper
– 1/2 cup mayonnaise
– 2 cloves garlic, minced (about 1 teaspoon)
– 1 tablespoon lemon juice, freshly squeezed for best flavor
– 1 tablespoon chopped fresh parsley, optional for garnish
Instructions
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Cut each scrubbed russet potato lengthwise into 8 wedges, aiming for even thickness to ensure uniform cooking.
3. In a large bowl, toss the potato wedges with 3 tablespoons of olive oil until they are evenly coated.
4. Sprinkle 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper over the wedges, then toss again to distribute the seasonings thoroughly.
5. Arrange the seasoned wedges in a single layer on the prepared baking sheet, leaving space between them to allow for proper air circulation and crispiness.
6. Bake the wedges in the preheated oven at 425°F for 20 minutes, then flip each wedge using tongs to ensure even browning on both sides.
7. Continue baking for another 15-20 minutes, or until the wedges are golden brown and crispy on the outside, and tender when pierced with a fork.
8. While the wedges bake, prepare the garlic aioli by combining 1/2 cup of mayonnaise, 2 minced garlic cloves, and 1 tablespoon of lemon juice in a small bowl; whisk until smooth and well blended.
9. Transfer the baked potato wedges to a serving platter and sprinkle with 1 tablespoon of chopped fresh parsley for a fresh, colorful garnish if desired.
10. Serve the wedges immediately with the garlic aioli on the side for dipping.
Crunchy on the outside and fluffy on the inside, these wedges offer a satisfying contrast in textures, while the smoky paprika and garlic powder infuse them with deep, savory notes. For a creative twist, try serving them alongside grilled meats or as a base for loaded nachos topped with cheese, bacon, and sour cream.
Cheesy Potato and Broccoli Casserole
Baking a comforting casserole is easier than you think, especially when it combines creamy cheese, tender potatoes, and vibrant broccoli. This cheesy potato and broccoli casserole is a hearty, one-dish meal perfect for busy weeknights or cozy gatherings, and I’ll guide you through each simple step to ensure success. Let’s get started by gathering our ingredients and prepping everything methodically.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups peeled and diced russet potatoes, about 1/2-inch cubes (or Yukon Gold for creamier texture)
– 3 cups fresh broccoli florets, cut into bite-sized pieces (frozen works too, thawed and drained)
– 2 cups shredded sharp cheddar cheese, divided (or a blend like Monterey Jack)
– 1 cup whole milk (2% milk can substitute)
– 1/2 cup sour cream (full-fat for richness, light sour cream okay)
– 1/4 cup all-purpose flour
– 2 tbsp unsalted butter, melted (or olive oil for dairy-free)
– 1 tsp garlic powder (adjust to taste)
– 1 tsp onion powder
– 1/2 tsp salt (kosher salt preferred)
– 1/4 tsp black pepper (freshly ground for best flavor)
– Cooking spray or extra butter for greasing
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. In a large pot, bring 6 cups of water to a boil over high heat, then add the diced potatoes and cook for 8-10 minutes until just fork-tender but not mushy; drain well in a colander.
3. Tip: To save time, you can steam the broccoli in the same pot after removing the potatoes, placing it in a steamer basket over simmering water for 4-5 minutes until bright green and crisp-tender.
4. In a medium bowl, whisk together the milk, sour cream, melted butter, flour, garlic powder, onion powder, salt, and pepper until smooth and lump-free.
5. Spread the drained potatoes evenly in the prepared baking dish, then layer the broccoli florets on top in a single layer.
6. Pour the milk mixture over the potatoes and broccoli, gently shaking the dish to help it settle into the gaps.
7. Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top, reserving the remaining 1/2 cup for later.
8. Tip: For a golden, crispy topping, cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and sprinkle the reserved cheese on top.
9. Return the dish to the oven, uncovered, and bake for an additional 15 minutes or until the cheese is bubbly and lightly browned at the edges.
10. Tip: Let the casserole rest for 10 minutes after baking to allow the sauce to thicken slightly, making it easier to slice and serve neatly.
11. Carefully remove the casserole from the oven using oven mitts and place it on a heat-safe surface.
Dig into this casserole to enjoy a creamy, velvety texture from the cheesy sauce that coats each potato cube and broccoli floret, with a satisfying crunch from the baked top. The sharp cheddar adds a tangy depth that balances the mild vegetables, making it a crowd-pleaser. For a creative twist, serve it alongside a crisp green salad or top with crispy bacon bits for extra savory flavor.
Roasted Garlic and Rosemary Sweet Potatoes
You’ll love how simple it is to turn sweet potatoes into a savory, aromatic side dish that’s perfect for weeknights or holiday gatherings. Roasting brings out their natural sweetness, while garlic and rosemary add earthy, fragrant notes that fill your kitchen with a cozy aroma. Let’s walk through each step to ensure crispy edges and tender, flavorful centers.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
- 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
- 3 tbsp olive oil, or any neutral oil like avocado oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried rosemary)
- 1 tsp kosher salt, adjust based on preference
- ½ tsp black pepper, freshly ground for best flavor
- Optional: 1 tbsp maple syrup for a touch of sweetness
Instructions
- Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Place the sweet potato cubes in a large mixing bowl and drizzle with olive oil, tossing to coat evenly—this helps the potatoes crisp up without sticking.
- Add the minced garlic, chopped rosemary, salt, and pepper to the bowl, then mix thoroughly until the potatoes are well-seasoned; for extra flavor, let them sit for 5 minutes to marinate.
- Spread the potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded to allow for even roasting and browning.
- Roast in the preheated oven for 15 minutes, then use a spatula to flip the potatoes, which promotes uniform cooking and prevents burning on one side.
- Continue roasting for another 15 minutes, or until the potatoes are fork-tender and the edges are golden brown and slightly crispy.
- Remove from the oven and let cool for 2-3 minutes before serving to allow the flavors to meld and avoid burning your mouth.
Hearty and aromatic, these potatoes emerge with a caramelized exterior and fluffy interior, infused with the savory punch of garlic and piney rosemary. Try pairing them with roasted chicken or tossing them into a grain bowl for a satisfying meal, or simply enjoy them straight from the pan as a comforting snack.
Loaded Vegetarian Potato Skins with Avocado
Here’s a simple, crowd-pleasing recipe that transforms humble potatoes into a vibrant, satisfying meal. Have you ever wanted a loaded potato skin that’s both hearty and fresh? These vegetarian versions, topped with creamy avocado, deliver just that.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 4 medium russet potatoes, scrubbed (about 8 oz each)
– 2 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt, plus more for seasoning
– 1/2 tsp black pepper, freshly ground
– 1 cup black beans, rinsed and drained (canned is fine)
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1 large avocado, diced
– 1/4 cup chopped fresh cilantro, or parsley if preferred
– 1 lime, cut into wedges for serving
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pierce each potato 4-5 times with a fork to allow steam to escape.
3. Rub the potatoes all over with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt.
4. Place the potatoes directly on the oven rack and bake for 50-60 minutes, until the skins are crisp and a fork easily pierces the center.
5. Remove the potatoes from the oven and let them cool for 10 minutes, or until they are safe to handle.
6. Cut each potato in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch thick shell. (Tip: Save the scooped potato for another use, like mashed potatoes.)
7. Increase the oven temperature to 425°F (220°C).
8. Brush the inside of each potato skin with the remaining 1 tablespoon of olive oil and season lightly with salt and pepper.
9. Place the skins, cut-side up, on a baking sheet and bake for 10 minutes, until the edges are golden and crispy.
10. Remove the baking sheet from the oven and evenly divide the black beans among the potato skins.
11. Sprinkle the shredded cheddar cheese over the beans in each skin.
12. Return the baking sheet to the oven and bake for 5-7 minutes, just until the cheese is fully melted and bubbly.
13. Remove the loaded skins from the oven and let them cool for 2-3 minutes. (Tip: Letting them cool slightly prevents the toppings from sliding off.)
14. Top each skin with a dollop of sour cream, a generous amount of diced avocado, and a sprinkle of chopped cilantro.
15. Serve immediately with lime wedges on the side for squeezing over the top. (Tip: The lime juice helps prevent the avocado from browning and adds a bright, fresh flavor.)
Out of the oven, these skins offer a wonderful contrast: the potato shells are shatteringly crisp, while the fillings are warm, creamy, and tangy. The cool avocado and fresh cilantro balance the richness perfectly, making them ideal for a casual dinner or as a standout appetizer at your next gathering.
Classic Potato Salad with Fresh Herbs
Now, let’s make a timeless side dish that’s perfect for picnics and potlucks. This classic potato salad gets a bright lift from fresh herbs, creating a creamy, flavorful bite everyone will love. Follow each step carefully for the best results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (or Russet potatoes for a fluffier texture)
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons Dijon mustard
– 1/2 cup finely chopped celery
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh parsley
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 hard-boiled eggs, peeled and chopped (optional for added richness)
Instructions
1. Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender but not mushy.
3. Tip: Start with cold water to ensure even cooking and prevent the potatoes from becoming grainy.
4. While the potatoes cook, in a medium bowl, whisk together the mayonnaise, sour cream, and Dijon mustard until smooth.
5. Stir in the chopped celery, red onion, dill, parsley, salt, and black pepper until well combined.
6. Once the potatoes are done, drain them in a colander and let them cool for 5–10 minutes until just warm to the touch.
7. Tip: Cooling the potatoes slightly helps them absorb the dressing better without becoming soggy.
8. Gently fold the warm potatoes into the dressing mixture until evenly coated.
9. If using, fold in the chopped hard-boiled eggs until incorporated.
10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
11. Tip: Chilling the salad firms up the texture and enhances the herb flavors, so don’t skip this step.
12. Before serving, give the salad a gentle stir and adjust seasoning if needed.
13. Bring this potato salad to room temperature for about 15 minutes before serving to soften the creaminess. It boasts a creamy yet chunky texture with a tangy kick from the mustard and a fresh, herbal aroma. For a creative twist, serve it alongside grilled sausages or as a topping for a hearty sandwich.
Savory Potato and Spinach Frittata
You’ve probably stared at those leftover potatoes and wilting spinach in your fridge, wondering how to transform them into something special without spending hours in the kitchen. This savory frittata is your answer—a versatile, one-pan wonder that’s perfect for breakfast, brunch, or a quick dinner, delivering protein-packed comfort with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 large eggs
– 1 cup diced Yukon Gold potatoes (about 2 medium, peeled)
– 2 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and squeezed dry)
– 1/2 cup shredded sharp cheddar cheese (or Monterey Jack for a milder flavor)
– 1/4 cup diced yellow onion (about 1/4 medium onion)
– 2 tablespoons olive oil (or any neutral oil like avocado oil)
– 1/4 teaspoon salt (adjust to taste, but start here for balance)
– 1/8 teaspoon black pepper (freshly ground preferred)
– 1/4 teaspoon garlic powder (optional, for extra savory depth)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking later.
2. In a 10-inch oven-safe skillet (cast iron works best for even heat), heat 1 tablespoon of olive oil over medium heat for 1 minute until shimmering.
3. Add the diced potatoes and onion to the skillet, spreading them in an even layer.
4. Cook the potatoes and onion for 8–10 minutes, stirring occasionally, until the potatoes are tender and lightly golden brown at the edges.
5. Tip: If the potatoes stick, add a splash more oil—this prevents burning and promotes even cooking.
6. Add the chopped spinach to the skillet and cook for 2–3 minutes, stirring constantly, until the spinach is wilted and any excess moisture has evaporated.
7. In a medium bowl, crack the 6 eggs and whisk vigorously for 30 seconds until fully combined and slightly frothy.
8. Stir the salt, black pepper, and garlic powder (if using) into the whisked eggs until evenly distributed.
9. Pour the egg mixture evenly over the cooked vegetables in the skillet, tilting the pan to spread it to the edges.
10. Sprinkle the shredded cheddar cheese uniformly over the top of the eggs.
11. Tip: Let the frittata cook undisturbed on the stovetop for 3–4 minutes until the edges just start to set—this creates a firm base.
12. Transfer the skillet to the preheated oven and bake for 12–15 minutes, until the center is fully set and no longer jiggles when shaken gently.
13. Tip: Check for doneness by inserting a knife into the center; it should come out clean with no wet egg residue.
14. Remove the skillet from the oven using oven mitts (the handle will be hot!) and let it cool for 5 minutes before slicing.
15. Slice the frittata into 4 wedges and serve directly from the skillet or transfer to plates.
Fluffy and golden, this frittata boasts a tender, custard-like interior studded with hearty potatoes and vibrant spinach. For a creative twist, top slices with a dollop of salsa or a sprinkle of fresh herbs like chives, or serve it alongside a crisp green salad for a complete, satisfying meal that’s as easy to make as it is delicious.
Potato and Chickpea Curry
Often overlooked in the rush of weeknight dinners, this hearty potato and chickpea curry is a comforting one-pot meal that comes together with minimal fuss. Our methodical approach ensures even beginners can achieve a rich, flavorful result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons vegetable oil (or any neutral oil)
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon curry powder (use your favorite blend)
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional, for heat)
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 2 cups vegetable broth (or water)
– 1/2 cup full-fat coconut milk
– 1 teaspoon salt (adjust as needed)
– Fresh cilantro leaves, for garnish
Instructions
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to prevent burning.
4. Add the curry powder, cumin, turmeric, and cayenne pepper (if using), toasting the spices for 30 seconds to release their oils and deepen flavor.
5. Pour in the diced tomatoes with their juices, scraping the bottom of the pot to deglaze any browned bits.
6. Add the drained chickpeas and cubed potatoes, stirring to coat them evenly with the tomato-spice mixture.
7. Pour in the vegetable broth, ensuring the potatoes are mostly submerged for even cooking.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the potatoes are fork-tender.
9. Stir in the coconut milk and salt, simmering uncovered for 5 more minutes to thicken the sauce slightly.
10. Remove from heat and garnish with fresh cilantro leaves before serving.
Now you have a creamy, aromatic curry where the potatoes melt into the sauce while the chickpeas retain a pleasant bite. Serve it over steamed rice or with warm naan to soak up every last drop, or try it as a filling for wraps with a dollop of yogurt for a fresh twist.
Stuffed Bell Peppers with Mashed Potatoes
These vibrant stuffed bell peppers are a comforting, budget-friendly meal that transforms simple ingredients into a satisfying dinner. Today, we’ll walk through each stage methodically, ensuring you end up with perfectly tender peppers filled with creamy, flavorful mashed potatoes. Let’s get cooking.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large bell peppers, any color (choose peppers that can stand upright)
– 1.5 lbs russet potatoes, peeled and cubed
– 4 tbsp unsalted butter, cubed and softened
– 1/2 cup whole milk, warmed (or half-and-half for extra richness)
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp salt, divided
– 1/2 tsp black pepper
– 1/4 tsp paprika (optional, for garnish)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold the peppers.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and place them upright in the prepared dish.
3. Place the peeled, cubed potatoes in a medium pot, cover with cold water by 1 inch, and add 1/2 teaspoon of the salt.
4. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes, or until the potatoes are fork-tender. (Tip: Starting with cold water helps them cook evenly.)
5. While the potatoes cook, heat the olive oil in a small skillet over medium heat.
6. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
7. Add the minced garlic to the skillet and cook for 1 more minute, just until fragrant, then remove from heat.
8. Drain the cooked potatoes thoroughly and return them to the warm pot.
9. Add the softened butter, warm milk, remaining 1/2 teaspoon salt, and black pepper to the potatoes.
10. Mash the potato mixture with a potato masher or ricer until smooth and creamy. (Tip: Avoid over-mixing with a hand mixer, as this can make the potatoes gluey.)
11. Stir the cooked onion, garlic, and shredded cheddar cheese into the mashed potatoes until fully combined.
12. Evenly spoon the mashed potato filling into each prepared bell pepper, mounding it slightly at the top.
13. Sprinkle the tops lightly with paprika, if using.
14. Bake the stuffed peppers, uncovered, for 25-30 minutes, or until the peppers are tender and the filling is heated through. (Tip: The peppers are done when you can easily pierce the side with a fork.)
15. Remove the baking dish from the oven and let the peppers rest for 5 minutes before serving.
Mashed potatoes provide a wonderfully creamy, rich contrast to the sweet, tender bell pepper shells. For a heartier meal, consider crumbling cooked bacon or sautéed mushrooms into the filling before baking. Leftovers reheat beautifully for a quick lunch the next day.
Golden Potato and Leek Soup
Begin by gathering your ingredients for this comforting Golden Potato and Leek Soup, a simple yet deeply satisfying dish perfect for a cozy evening. This methodical recipe will guide you through each step to create a velvety, flavorful soup from scratch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for a dairy-free option)
– 2 large leeks, white and light green parts only, thinly sliced and rinsed well
– 3 cloves garlic, minced
– 1.5 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
– 4 cups low-sodium vegetable broth (or chicken broth for richer flavor)
– 1 cup whole milk (or half-and-half for extra creaminess)
– 1 tsp kosher salt, plus more as needed
– 1/2 tsp freshly ground black pepper
– 2 tbsp fresh chives, chopped (for garnish, optional)
Instructions
1. Melt 2 tbsp unsalted butter in a large pot or Dutch oven over medium heat.
2. Add the sliced leeks to the pot and sauté for 8-10 minutes, stirring occasionally, until they are soft and translucent but not browned.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add 1.5 lbs diced Yukon Gold potatoes and 4 cups low-sodium vegetable broth to the pot.
5. Bring the mixture to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
6. Cover the pot and simmer for 20-25 minutes, until the potatoes are fork-tender and easily mashed against the side of the pot.
7. Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth, or transfer to a countertop blender in batches, blending carefully with the lid vented to avoid steam buildup.
8. Return the pureed soup to the pot if using a blender and place it back over low heat.
9. Stir in 1 cup whole milk, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
10. Heat the soup for 3-5 minutes, stirring constantly, until warmed through but not boiling, to prevent the milk from curdling.
11. Taste and adjust seasoning with additional salt if desired.
12. Ladle the soup into bowls and garnish with 2 tbsp chopped fresh chives if using.
Perfectly smooth and rich, this soup boasts a buttery leek flavor balanced by the earthy sweetness of golden potatoes. For a creative twist, top it with crispy bacon bits or a swirl of sour cream, or serve it alongside crusty bread for dipping into its velvety texture.
Spiralized Potato Noodles with Pesto
You’ve probably seen those gorgeous, curly potato noodles on social media and wondered if they’re as fun to make as they look. Yes, they absolutely are, and this simple recipe for Spiralized Potato Noodles with Pesto turns a few humble ingredients into a vibrant, satisfying meal that’s perfect for a quick weeknight dinner or a creative side dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large russet potatoes, scrubbed (about 1.5 lbs total)
– 2 tbsp olive oil, or any neutral oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper, freshly ground if possible
– 1/2 cup prepared basil pesto, store-bought or homemade
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 1 tbsp unsalted butter, optional for extra richness
Instructions
1. Use a spiralizer with the medium noodle blade to turn the scrubbed potatoes into long, curly noodles, discarding any end pieces that are too small to spiralize.
2. Place the potato noodles in a large bowl of cold water for 5 minutes to remove excess starch, which helps prevent them from sticking together during cooking.
3. Drain the noodles thoroughly in a colander and pat them dry with a clean kitchen towel to ensure they crisp up nicely in the pan.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
5. Add the dried potato noodles to the hot skillet in a single layer, cooking for 4-5 minutes without stirring to allow one side to develop a golden-brown crust.
6. Gently toss the noodles with a spatula and continue cooking for another 3-4 minutes until they are tender but still have a slight bite, adjusting the heat to medium if they start to brown too quickly.
7. Season the cooked noodles with the kosher salt and black pepper, stirring to distribute evenly.
8. Remove the skillet from the heat and immediately stir in the pesto, grated Parmesan cheese, and butter (if using) until the noodles are evenly coated and the cheese begins to melt.
9. Transfer the noodles to serving plates and garnish with additional Parmesan cheese.
Fresh from the pan, these noodles offer a delightful contrast of crispy edges and tender centers, all wrapped in the herbaceous, garlicky embrace of pesto. For a heartier meal, top them with a fried egg or grilled chicken, or simply enjoy their playful texture as a standout side that’s sure to impress.
Conclusion
Here’s a fantastic collection of vegetarian potato recipes to inspire your kitchen adventures! From cozy comfort foods to fresh, vibrant dishes, there’s something delicious for every occasion. We’d love to hear which recipes become your new favorites—please leave a comment below and share this roundup on Pinterest to spread the potato love!
