Slideshow: Potatoes! 36 Potato Recipes We Love

Spicy Potato, Bok Choy, and Shallot Hash
Spicy Potato, Bok Choy, and Shallot Hash
Hash is the ultimate leftover-consumer. All you need is a starchy root vegetable to form the base (potatoes are the usual choice, sweet potatoes or beets are great too), whatever leftovers you have on hand—cooked meat, greens, vegetables, whatever—a good cast iron skillet, and a couple of eggs and you've got on hand the makings of a breakfast that will frighten any hangover into quiet submission.

Get the recipe! »

[Photograph: J. Kenji Lopez-Alt]

Gnocchi
Gnocchi
Fantastic under any sauce, these freeze well so they're great to make ahead of time. Get the recipe »

[Photograph: Elizabeth Barbone]

Crispy Smashed Potatoes
Crispy Smashed Potatoes

Frying these potatoes in duck fat creates an extra-thick and crispy crust. They're crunchier than the best chips from the chipper, and packed with great roasted flavor.

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[Photograph: J. Kenji Lopez-Alt]

Potato Doughnuts
Potato Doughnuts
Use leftover mashed potatoes to make these fluffy doughnuts. Get the recipe »

[Photograph: Alexandra Penfold]

Potato Chops (Meat-Stuffed Indian Potato Pancakes)
Potato Chops (Meat-Stuffed Indian Potato Pancakes)
An East Indian speciality, these are essentially mashed potato pancakes stuffed with spiced, tangy mince and coated with egg and breadcrumbs, then shallow-fried to golden perfection. Get the recipe »

[Photograph: Prasanna Sankhe]

Potato Gnocchi with Sage Brown-Butter Sauce
Potato Gnocchi with Sage Brown-Butter Sauce
The soft gnocchi and the nutty, toasted butter make for deeply satisfying comfort food. You can add toasted hazelnuts, walnuts, or pecans for a textural contrast and even more rich, nutty flavor, but the dish is simple and delicious without them. Get the recipe »

[Photograph: Kumiko Mitarai]

Crispy Potato, Onion, and Mushroom Rösti
Crispy Potato, Onion, and Mushroom Rösti

Potatoes, onions, and mushrooms are crispy and golden brown on the outside, creamy and tender in the middle.

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[Photograph: J. Kenji Lopez-Alt]

Grilled, Loaded Twice-Baked Potatoes
Grilled, Loaded Twice-Baked Potatoes
Twice-baked potatoes prepped in the oven and finished on the grill get pilled high and are stippled with fillings: extra-sharp cheddar, peppered bacon and chives. Get the recipe »

[Photograph: Jennifer Olvera]

Potato and Pea Curry (Aloo Matar)
Potato and Pea Curry (Aloo Matar)
The recipe uses whole spices, dry roasting them first in a skillet and then cooking them with some oil. That way, every ingredient that touches the skillet becomes infused with the fragrant mix of cinnamon, clove, and cardamom. Get the recipe »

[Photograph: Nick Kindelsperger]

Hasselback Potatoes with Garlic and Parmesan
Hasselback Potatoes with Garlic and Parmesan
These fanned Hasselback potatoes are picture perfect and have a great flavor from the nutty Parmesan and softened garlic. There are so many different flavors you could stuff in those little slits. Get the recipe »

[Photograph: Joshua Bousel]

Ultra-Crispy Roast Potatoes
Ultra-Crispy Roast Potatoes
Use the fat from your turkey to make these perfect potatoes. Get the recipe »

[Photograph: J. Kenji Lopez-Alt]

Grilled Jalapeño Potato Salad
Grilled Jalapeño Potato Salad
Our jalapeño potato salad is a spicy, tangy twist on a summer side dish that you already know well. Scoop it up and serve it alongside burgers or steaks. Get the recipe »

[Photograph: Joshua Bousel]

Jacket Potatoes with Cheddar Cheese and Leeks
Jacket Potatoes with Cheddar Cheese and Leeks
Baked potatoes filled with a gooey cheddar-leek topping. Get the recipe »

[Photograph: Carrie Vasios]

Ancho-Rubbed Turkey Breast With Cilantro-Habanero Potato Gratin
Ancho-Rubbed Turkey Breast With Cilantro-Habanero Potato Gratin
Timing is everything. In order to have everything ready all at once, give the turkey a small a head start. If possible, slice the potatoes using a mandolin, adjusted to the thinnest setting. Get the recipe »

[Photograph: Jennifer Olvera]

Smoky Potato and Caper Empanadas with Cilantro Sauce
Smoky Potato and Caper Empanadas with Cilantro Sauce

Who doesn't love empanadas, particularly when they're deep fried to a perfectly crisp, flaky finish? These pastry pockets are stuffed with a mixture of cooked potatoes and capers flavored with a touch of chipotle and a dash of madras curry powder. The flavor combo is perhaps a bit unusual, but it's pretty fantastic, especially drizzled with a spicy cilantro chutney.

Get the recipe! »

[Photograph: J. Kenji Lopez-Alt]

Revueltos (Creamy Spanish-Style Scrambled Eggs)
Revueltos (Creamy Spanish-Style Scrambled Eggs)
Revueltos are simply creamy, barely-set Spanish-style scrambled eggs that are cooked in a warm (not hot) pan with a) good-quality olive oil; b) tons of garlic; and c) pretty much any neutrally-flavored leftovers you've got. After cooking the eggs slowly, scraping the pan constantly to break up the curds that form, you'll be left with with custardy eggs that have a velvety, super-soft texture. Get the recipe »

[Photograph: Lauren Rothman]

Bangers and Mash with Onion Gravy
Bangers and Mash with Onion Gravy
Bangers and mash are a public house classic, some fatty sausages with buttery potatoes perfect for soaking up an afternoon's worth of ale. Get the recipe »

[Photograph: Sydney Oland]

Papas Chorreadas (Colombian Potatoes with Cheese and Tomato Sauce)
Papas Chorreadas (Colombian Potatoes with Cheese and Tomato Sauce)
Papas chorreadas start with potatoes simply boiled in salted water, but then get doused in a sauce made with hogao thickened with heavy cream and curds of just-starting-to-melt cheese. Carbs smothered in cheese and tomatoes? Think of it as a strange Colombian cousin to pizza or pasta in pink sauce. Get the recipe »

[Photograph: J. Kenji Lopez-Alt]

Fried Papas Criollas (Colombian-style Creamy Fried Potatoes)
Fried Papas Criollas (Colombian-style Creamy Fried Potatoes)
Fried papas criollas are more tender than fluffy, with paper thin wrinkly skins that burst open like little balloons when you bite into them, releasing their creamy, potato-y innards. Get the recipe »

[Photograph: J. Kenji Lopez-Alt]

Grilling: Smashed Potatoes
Grilling: Smashed Potatoes
The crackling of the skin is a great contrast to the creamy innards, with the rosemary adding a nice fragrance and flavor. Get the recipe »

[Photograph: Joshua Bousel]

Greek Lemon Thyme Potatoes
Greek Lemon Thyme Potatoes
These potatoes replicate the flavors of the lamb: bright lemon and earthy thyme. Use the smallest baby potatoes possible and not just because they're cute—the small surface area ensures that the lemon juice will caramelize on the skin. Get the recipe »

[Photograph: Carrie Vasios]

Chocolate Covered Potato Kisses
Chocolate Covered Potato Kisses
Desperate times called for desperate measures, and in the 1930s, candy was often made using an unlikely ingredient: mashed potatoes. No, really. Potato fondant, rolled candies filled with peanut butter, and Potato Fudge were among the potato-rich candies referred to as "depression candy." Get the recipe »

[Photograph: Cakespy]

Herbed New Potato Salad
Herbed New Potato Salad
This dish is traditionally served on Midsummer in Sweden to celebrate the new potatoes in the garden. Get the recipe »

[Photograph: Carrie Vasios]

Potatoes and Summer Squash with Black Mint Sauce
Potatoes and Summer Squash with Black Mint Sauce
Black mint is stronger and less floral than typical mint. You can get a rough substitute by combining three parts mint to one part cilantro. Get the recipe »

[Photograph: Max Falkowitz]

Pierogies
Pierogies
Like many of the world's great comfort foods, pierogies take bit of time and effort to prepare, but as with most things, the extra effort pays off. The flavors of this dish are simple, but like most of the foods that come out of grandmothers' kitchens the sum is more than its parts. Get the recipe »

[Photograph: Sydney Oland]

Latkes with Sichuan Peppercorns
Latkes with Sichuan Peppercorns
A spicy twist on the hanukkah staple. Get the recipe »

[Photograph: J. Kenji Lopez-Alt]

Kugelis
Kugelis
Similar to German kugel or potato babka from Belarus, it is a simple dish of grated potato, onions and bacon baked with eggs until crisp.

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[Photograph: Sydney Oland]