From grandma's recipe box
Potato Sides Recipes
Comfort on a plate. Mashed, roasted, baked, and scalloped potato dishes that sit happily beside almost any main.
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About Potato Sides
Potato sides are all about soft insides and good seasoning. Butter, milk, cream, garlic, and herbs turn plain potatoes into something special. Roasting gives crisp edges, boiling and mashing gives a creamy bite, and baking keeps things simple.
These differ from Vegetable Sides because potatoes are hearty and starchy, so they fill the plate. They are also different from Rice Sides and Bean Sides, which rely on grains and legumes. Pick a potato side when you want familiar comfort.
Questions folks ask
Which potatoes are best for mashing?
Starchy potatoes like russets give a fluffy mash. Yellow potatoes make it creamier and a bit denser.
How do I get roasted potatoes crispy?
Dry them, toss with oil, and roast in a hot oven in a single layer. Turn them once.
Can I make mashed potatoes ahead?
Yes. Keep them warm in a covered dish, or reheat gently with a splash of milk and a little butter.
Kitchen tips
- Start potatoes in cold, salted water so they cook evenly.
- Dry potatoes well before roasting for crispier edges.
- Warm the milk and butter before mashing for a smoother result.
- Choose starchy potatoes for mashing and baking, and waxy ones for salads and boiling.
- Don't over-mix mashed potatoes or they can turn gluey.