Potatoes are the cheapest reliable side dish there is, and the method matters more than the recipe. Three pounds of Yukon Golds can be mashed in thirty-five minutes, roasted in an hour, turned into salad for eight, or simmered into soup, and each of those is a different dinner.

So these twenty-five are grouped by method rather than by ingredient. Mashed potatoes first, then roasted, fries, potato salad, soup, baked and scalloped, pancakes and pierogi, and sweet potatoes at the end. Every entry lists the real total time, the servings and the ingredient count, and the potato variety when the recipe specifies one, because that part actually changes the result.

Mashed Potatoes

Four versions that differ by method, not just seasoning: a plain stovetop mash, a flavored one, a baked casserole and a slow cooker version that frees up the stove on a holiday.

Classic Mashed Potatoes

Five ingredients and the baseline to learn: three pounds of Yukon Gold or russet potatoes, four tablespoons of butter, half a cup of whole milk, salt and pepper. Serves eight in thirty-five minutes. View the full recipe — 35 minutes · 8 servings · 5 ingredients

Bacon Garlic Mashed Potatoes

The same technique with two cloves of garlic cooked in the butter and four slices of bacon folded through. Two pounds of Yukon Golds, six servings, forty minutes. View the full recipe — 40 minutes · 6 servings · 7 ingredients

Loaded Mashed Potato Casserole with Bacon and Cheddar

Five pounds of potatoes with cream cheese, a cup of sour cream, a cup and a half of half and half, two cups of cheddar and a full pound of bacon, baked. Twelve servings, and it can be assembled ahead. View the full recipe — 1 hour 15 minutes · 12 servings · 12 ingredients

Slow Cooker Garlic Mashed Potatoes with Chives

Two whole bulbs of garlic cooked down with three pounds of potatoes in a quarter cup of chicken broth in the slow cooker, then mashed with butter and milk. Three hours fifteen with no pot on the stove. View the full recipe — 3 hours 15 minutes · 6 servings · 8 ingredients

Roasted Potatoes

All three roast, and all three go about crispness differently: parmesan, a lemon-and-broth braise, and duck fat.

Parmesan Garlic Roasted Potato Wedges

Four russets cut into wedges with olive oil and garlic powder, then half a cup of grated parmesan. Seven ingredients, fifty minutes. View the full recipe — 50 minutes · 4 servings · 7 ingredients

Greek Lemon Potatoes

Two and a half pounds of starchy potatoes roasted in a cup and a half of chicken broth with half a cup of olive oil, a third of a cup of lemon juice, five cloves of garlic and oregano. The liquid reduces and the potatoes end up soft inside and lacquered outside. View the full recipe — 1 hour 25 minutes · 6 servings · 9 ingredients

Duck Fat Potatoes

Four pounds of potatoes parboiled, tossed with two tablespoons of semolina for grip, then roasted in seven ounces of duck fat with rosemary. The semolina is what makes the edges shatter. View the full recipe — 1 hour 5 minutes · 6 servings · 7 ingredients

Fries and Oven-Fried Potatoes

Three routes to a crisp potato: the air fryer shortcut, the proper deep-fried method, and the sheet pan.

Air Fryer Frozen Potato Fries

Three ingredients and twenty minutes: a sixteen-ounce bag of frozen fries, salt and a spray of oil. No preheating a pot of oil, no cutting anything. View the full recipe — 20 minutes · 4 servings · 3 ingredients

Double Fried Crispy Potato Fries

Two pounds of russets with two tablespoons of white vinegar in the parboil, then fried twice in four cups of oil. The vinegar keeps the outside from falling apart and the second fry is what makes them crisp. View the full recipe — 1 hour 20 minutes · 4 servings · 5 ingredients

Oven Fried Potatoes and Onions

Four russets and a large yellow onion with olive oil, garlic powder and smoked paprika on a sheet pan. Eight ingredients, no frying, forty-five minutes. View the full recipe — 45 minutes · 4 servings · 8 ingredients

Potato Salad

Three distinct dressings: mayonnaise and Dijon, Southern yellow mustard, and a dill pickle version. Waxy or Yukon Gold potatoes in all three, because russets fall apart.

Classic Potato Salad with Eggs and Celery

Two pounds of Yukon Golds with three hard-boiled eggs, two thirds of a cup of mayonnaise, Dijon, apple cider vinegar, celery, red onion, sweet pickle relish and celery seed. Twelve ingredients and the one to bring to a cookout. View the full recipe — 1 hour 45 minutes · 8 servings · 12 ingredients

Southern Mustard Potato Salad

A full cup of mayonnaise with two tablespoons of yellow mustard, onion, celery, sweet pickle relish and two eggs. Eight ingredients and the fastest of the three at an hour. View the full recipe — 1 hour · 6 servings · 8 ingredients

Dill Pickle Potato Salad with Eggs

Four dill pickle spears and a third of a cup of green onions in a mayonnaise dressing with celery salt and smoked paprika. Sharp rather than sweet, which is the opposite of the relish versions. View the full recipe — 1 hour 45 minutes · 6 servings · 11 ingredients

Potato Soup

One quick weeknight version and two that build a base first. All three serve six.

Easy Loaded Potato Soup

Four large russets, about two and a half pounds, in four cups of chicken broth with a cup of milk, sharp cheddar, bacon and chives. Eleven ingredients, forty minutes, nothing fussy. View the full recipe — 40 minutes · 6 servings · 11 ingredients

Cheddar Gruyere Potato Soup with Fennel and Peppers

Carrots, onion, both bell peppers, fennel and a jalapeno cooked down first, then six cups of broth, Yukon Golds, a grating of fresh nutmeg, cheddar and Gruyere. Seventeen ingredients and a far more layered soup than the usual potato cheese. View the full recipe — 50 minutes · 6 servings · 17 ingredients

Beer Cheese Potato Soup with Sausage

Eight slices of bacon and a pound of sausage start it, then twelve ounces of light beer, four cups of broth, heavy cream, eight ounces of cream cheese and two cups of cheddar. The heaviest soup on this page by some distance. View the full recipe — 1 hour 15 minutes · 6 servings · 17 ingredients

Baked, Twice-Baked and Scalloped

The oven dishes. One stuffs the skins, one builds a bechamel, and one takes the canned-soup shortcut.

Bacon Cheddar Twice Baked Potatoes

Four russets baked, scooped, mashed with six tablespoons of butter, heavy cream, cheddar, sour cream, seven ounces of bacon and green onions, then baked again in the shells. View the full recipe — 1 hour 40 minutes · 4 servings · 11 ingredients

Creamy Scalloped Potatoes

Three pounds of white potatoes under a real roux sauce: six tablespoons each of butter and flour with two cups of whole milk and a cup of chicken broth. Nine ingredients, no cheese, serves eight. View the full recipe — 1 hour 55 minutes · 8 servings · 9 ingredients

Sour Cream Cheesy Potato Casserole

Four large potatoes with two cups of cheddar, a can of cream of chicken soup, sour cream and butter, under a cornflake topping. Nine ingredients and an hour, which is why it shows up at every potluck. View the full recipe — 1 hour · 8 servings · 9 ingredients

Potato Pancakes, Tortilla and Pierogi

Three dishes where the potato gets shredded, sliced or mashed into something else entirely.

German Potato Pancakes

Two pounds of shredded russets with onion, two eggs and a quarter cup of flour, fried in half a cup of oil. Seven ingredients, forty-five minutes. View the full recipe — 45 minutes · 4 servings · 7 ingredients

Spanish Potato Tortilla

A pound and a half of starchy potatoes cooked slowly in half a cup of olive oil, then set with eight whole eggs. Seven ingredients, and it is just as good at room temperature. View the full recipe — 50 minutes · 4 servings · 7 ingredients

Potato Cream Cheese Pierogi

A sour cream dough wrapped around a pound of russets mashed with six ounces of cream cheese, then boiled and finished in butter with onions. The longest recipe in this group at two hours twenty. View the full recipe — 2 hours 20 minutes · 6 servings · 12 ingredients

Sweet Potatoes

Three savory sweet potato dishes. None of them involve marshmallows.

Oven Roasted Sweet Potato Cubes

Four sweet potatoes cubed with olive oil, smoked paprika, a pinch of cayenne and a squeeze of lime at the end. Seven ingredients, forty minutes. View the full recipe — 40 minutes · 4 servings · 7 ingredients

Savory Mashed Sweet Potatoes with Cream Cheese and Herbs

Four pounds of sweet potatoes mashed with four ounces of cream cheese, butter, salt, pepper and a dried herb blend. Six ingredients, no brown sugar anywhere, serves eight. View the full recipe — 40 minutes · 8 servings · 6 ingredients

Bacon Pecan Stuffed Sweet Potatoes with Colby Cheese

Four sweet potatoes baked and stuffed with seven ounces of bacon, a cup and a half of Colby, pecans, sage and a panko topping. The one to serve as a main rather than a side. View the full recipe — 2 hours 15 minutes · 4 servings · 12 ingredients

Potato Questions, Answered

Which potato should I use for what?

Starchy russets fall apart when cooked, which is what you want for fluffy mash, fries and baked potatoes. Waxy and Yukon Gold potatoes hold their shape, which is what you want for potato salad, scalloped potatoes and soup. The recipes above specify the variety when it matters, and the three potato salads all call for waxy or Yukon Gold for exactly this reason.

What is the fastest potato side here?

Air Fryer Frozen Potato Fries at twenty minutes and three ingredients. Of the recipes starting from raw potatoes, Classic Mashed Potatoes and Oven Roasted Sweet Potato Cubes are the quickest at thirty-five and forty minutes.

Why do the fries use vinegar and semolina?

Different jobs. Two tablespoons of white vinegar in the parboil water keeps the potato surface from breaking down, so the fries hold their shape. The two tablespoons of semolina in the duck fat potatoes coat the roughed-up edges and fry into a crust in the oven.

Can I make potato salad the day before?

Yes, and it is better for it. All three here need at least an hour of chilling anyway, and the dressing keeps soaking in overnight. Dress it while the potatoes are still warm so they absorb more.

Which of these serve the most people?

Loaded Mashed Potato Casserole at twelve. Then eight each for classic mashed potatoes, the classic potato salad, scalloped potatoes, the cheesy potato casserole and savory mashed sweet potatoes.

How do I keep mashed potatoes from going gluey?

Do not use a blender or food processor, and do not overwork them. Starch cells break and release starch when beaten, which is what makes mash turn to paste. A masher or a ricer, and stop as soon as it is smooth.

Can I make mashed potatoes ahead for a holiday?

The slow cooker version is designed for it, since it holds on warm without drying out, and the loaded casserole can be assembled a day ahead and baked when you need it. For plain stovetop mash, reheat gently with extra milk and butter rather than in the microwave alone.