35 Easy Potato Side Dishes

1. Potato Fritters

You can’t go wrong with a side of potato fritters. They’re beautifully soft on the inside and crispy on the outside, they honestly taste incredible. In fact, my kids love these so much they ask for them just to snack on. 

2. Garlic Mashed Potatoes

If I could add garlic to every dish then I probably would. With mashed potatoes, adding garlic adds an extra depth of flavor and it works as a comforting side with pretty much any main.

Number of Servings: 5

Ingredients:

• 1 lb potatoes
• 1 head garlic
• 1 tbsp olive oil
• ½ tsp salt
• 3 tsp black pepper
• ½ tsp nutmeg, grated
• ½ tsp heavy cream
• 2 tbsp butter

Instructions:

1. Slice off the top of the garlic head, drizzle with olive oil, sprinkle with salt, and wrap tightly in foil. Place in a preheated oven at 170°C (340°F) and roast for about 30 minutes until soft and golden. This can be done in advance — roasted garlic keeps well in the fridge for a few days.
2. Peel the potatoes, rinse them, and cut into even chunks. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 20 minutes or until the potatoes are tender when pierced with a fork.
3. Carefully remove the garlic from the oven, open the foil, and let it cool slightly.
4. Squeeze the roasted cloves out of their skins and mash them with a fork until smooth and creamy.
5. Drain most of the water from the potatoes, leaving a small amount in case you need to adjust the texture later. Begin mashing the potatoes while they’re still hot.
6. Add the butter, heavy cream, grated nutmeg, and black pepper. Continue mashing and stirring until the potatoes are smooth and creamy.
7. Stir in the roasted garlic paste and mix until everything is well combined. Taste and adjust salt or pepper if needed.
8. Serve immediately while warm, topped with a pat of butter and fresh herbs if desired.

3. Potato & Feta Salad

4. Potato Salad

Potato salad is a classic that never goes out of style, and I love how customizable it is! I have a few different versions in this roundup so make sure you check them all out.

5. Creamy Scalloped Potatoes

For a more substantial side, these scalloped potatoes are definitely worth making. I like to add parmesan for a comforting cheesy flavor but the recipe works perfectly without it if you’re not a fan.

Servings: 6

Ingredients:

• 1.7 lbs Yukon Gold or similar potatoes, thinly sliced (about 0.8 kg)
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tsp all-purpose flour
• 1 cup (240 ml) heavy cream (or half-and-half/milk)
• 1 cup grated Parmesan cheese (optional)
• 2 tsp dried thyme leaves
• 1 tsp salt

1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish.

2. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the flour and cook for 1 to 2 minutes to create a smooth roux.

3. Gradually whisk in the cream and cook for 1 to 2 minutes, until the sauce begins to thicken. Stir in the Parmesan, thyme, salt, and pepper until smooth, adding a little milk if needed to adjust the consistency.

4. Stand the potato slices upright in the prepared baking dish. Pour the sauce evenly over the potatoes and sprinkle with extra Parmesan if desired.

5. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 30 minutes, until the potatoes are tender and the top is golden.

6. Let the dish rest for about 10 minutes before serving.

6. Sour Cream and Onion Potato Salad

I’m a huge fan of sour cream and I love using it here as an alternative to mayonnaise. It gives this potato salad a creamier, tangier flavor that’s perfect for cookouts and even 4th of July parties.

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7. Chicken Bacon Ranch Potato Bake

This is definitely a more filling, substantial option but it definitely deserves a mention because it’s always popular in my house. Serve it with a simple side salad or some steamed veggies and you’ve got an easy dinner sorted.

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8. Sweet Potato Fries

OK so I know sweet potatoes don’t quite fit in this roundup but I couldn’t resist adding this recipe in. In my opinion, sweet potatoes don’t get the recognition they deserve. They’re super tasty, easy to cook and pretty good for you too. What’s not to love?

9. Air Fryer Accordion Potatoes

Servings: 4

Ingredients:

• 2 lbs Golden potatoes
• 5 tbsp olive oil
• Salt, to taste

Instructions:

1. Peel the potatoes and rinse them under cold water. Then dab them dry using kitchen towels.
2. Slice the potatoes in about a quarter, to a half inch.
3. Place the potato slices on your cutting board and thinly slice them on one side. Make sure to place chopsticks on each side, so you don’t fully cut the potatoes through.
4. Then flip the potato slices over and cut the other side diagonally.
5. Cover the potatoes with olive oil and season with salt.
6. Put them in the air fryer for 30-35 minutes on 350 degrees, or until golden brown. Make sure to flip them over halfway.
7. Serve while hot.

10. Classic American Potato Salad

You can’t really go wrong with a classic potato salad like this one. It’s creamy, filling, and works perfectly for BBQs, potlucks, and summer parties. I like making it ahead of time and letting it chill in the fridge so the flavors have time to come together.

Servings: 4-6

Ingredients:

• 1.5 pounds Yukon Gold or red potatoes, unpeeled (about 5 cups diced)
• 3 hard-boiled eggs, chopped
• 1 cup mayonnaise (adjust to taste)
• 2 tablespoons apple cider vinegar (or white vinegar)
• 1 tablespoon Dijon mustard
• 2 celery stalks, finely chopped
• 1/2 small red onion, finely chopped
• Salt and black pepper, to taste
• 1/2 teaspoon paprika
• Optional add-ins: 1 tablespoon fresh dill

Instructions:

1. If you’d like, peel the potatoes first, then cut them into evenly sized chunks so they cook at the same rate. Add them to a large pot of salted water and boil for 10–12 minutes, or until they’re fork-tender but still hold their shape. Drain well and let them cool for a few minutes.
2. While the potatoes are cooling slightly, whisk together the mayonnaise, vinegar, Dijon mustard, paprika, salt, and pepper in a large mixing bowl until smooth and well combined.
3. Stir the celery and red onion into the dressing mixture until everything is evenly mixed.
4. Add the warm potatoes to the bowl and gently toss them in the dressing until they’re well coated. Carefully fold in the chopped hard-boiled eggs so they stay nice and chunky.
5. Give the potato salad a quick taste and add a little extra salt or pepper if needed. Cover and refrigerate for at least 1–2 hours so the flavors have time to come together.
6. Just before serving, sprinkle fresh dill over the top for a fresh finishing touch.

11. Loaded Potato Skins

Loaded potatoes are often served as more of a snack or appetizer but they actually work well as a side too. I like to serve them up with burgers, pizzas or pulled pork sandwiches.

12. Crispy Hasselback Potatoes

These always look like you’ve gone to loads of effort, but they’re actually pretty simple to make. The crispy edges are my favorite part, and they work really well with steak, roast chicken, pork chops, or even a holiday dinner when you want something that feels a little more special.

Servings: 3

Ingredients:

For the Potatoes:

• 3 medium russet or Yukon Gold potatoes
• 2 tablespoons melted butter (28 g)
• 2 tablespoons olive oil (30 ml)
• Salt and black pepper, to taste
• 1 garlic clove, finely grated
• ¼ cup grated Parmesan cheese (50 g)
• Fresh herbs or greens for garnish (e.g., parsley, chives)

For the Creamy Garlic Sauce:

• ¼ cup thick Greek yogurt or sour cream (50 g)
• ¼ cup mayonnaise (50 g)
• 1 garlic clove, finely grated

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Wash the potatoes thoroughly. Slice them thinly across the top, about ⅛ inch apart, stopping just before you cut all the way through. (Tip: Place chopsticks along each side of the potato to act as a guard.)

3. In a small bowl, combine melted butter, olive oil, grated garlic, salt, and pepper.

4. Brush the garlic butter generously over each potato, making sure it seeps into the slits.

5. Place the potatoes on a baking tray and bake for 45–50 minutes, occasionally basting them with the pan drippings until the edges are crispy and golden.

6. In a small bowl, mix Greek yogurt (or sour cream), mayonnaise, and grated garlic until smooth, then set aside.

7. Remove the potatoes from the oven. Sprinkle with grated parmesan and chopped herbs, and serve hot with the creamy garlic dip on the side.

13. Parmesan Garlic Potato Stacks

These are such a fun alternative to regular roasted potatoes, and they look far fancier than they actually are. The crispy edges and cheesy garlic flavor make them hard to resist, and they’re great for holidays, dinner parties, or Sunday roast dinners when you want something a little different.

Servings: 12 stacks

Ingredients:

• 2 ½ lb russet or Yukon Gold potatoes, very thinly sliced (1.15 kg)
• ⅓ cup melted butter (or half butter + half olive oil) (75 g / 80 ml)
• ¾ cup grated Parmesan cheese (75 g)
• 1 ½ tsp garlic powder (4 g)
• ¾ tsp salt (4 g)
• ¾ tsp freshly ground black pepper (2 g)
• Fresh or dried thyme, optional for garnish
• Non-stick spray or oil, for muffin tin

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.

2. In a large bowl, toss the sliced potatoes with the melted butter or olive oil, Parmesan, garlic powder, salt, and pepper until everything is well coated.

3. Stack the seasoned potato slices into each muffin cup, filling them all the way to the top.

4. Bake for 45 to 55 minutes until the edges are golden and the centers are tender.

5. Let the stacks rest for 5 minutes, then gently remove them from the tin and finish with extra Parmesan, herbs, or a pinch of salt if you like.

14. Duchesse Potatoes

I’ll be honest, these look far more complicated than they really are. They’re basically a fancier version of mashed potatoes with crispy golden edges, which makes them perfect for holidays, dinner parties, or when you want to make a roast dinner feel a little more special.

Servings: 4

Ingredients:

• 2 lbs. yellow potatoes
• 3 egg yolks
• 1/3 cup heavy cream
• 4 tbsp unsalted butter
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Bring a medium pot of salted water to a boil.

2. Peel the potatoes and cut them into quarters or chunks.

3. Cook the potatoes for about 25 minutes, or until they’re fork tender.

4. Preheat the oven to 400°F and coat a baking tray with nonstick spray.

5. Drain the cooked potatoes and let them dry for about 5 minutes, then transfer them to a medium bowl.

6. Add the heavy cream, salt, pepper, and half of the butter to the potatoes, setting the remaining butter aside.

7. Mash the potatoes until smooth.

8. Add the egg yolks and mash again lightly, being careful not to overmix.

9. Transfer the mashed potatoes to a piping bag fitted with a star tip.

10. Pipe the potatoes onto the prepared baking tray in ice-cream–style swirls.

11. Melt the remaining butter in the microwave for 20–30 seconds and brush it over the piped potatoes.

12. Bake for 25–30 minutes, or until golden brown.

13. Serve and enjoy.

15. Cheesy Potato Croquettes

These are perfect for serving up alongside things like burgers or grilled chicken. They have a snacky feel to them and they’re great for serving up when you want something a little different to fries or mashed potatoes.

Servings: 4

Ingredients:

For the Croquettes:

• 7 oz (200g) potatoes, peeled
• Salt, to taste
• ⅓ cup (50g) all-purpose flour
• 3.5 oz (100g) cheese, cut into small cubes
• Oil, for deep frying

For the Coating:

• 1 egg
• 1 tbsp (20g) milk
• ⅓ cup (50g) all-purpose flour
• 1 pinch salt
• 1 pinch black pepper
• ¼ tsp paprika
• Bread crumbs, as needed

Instructions:

1. Boil the potatoes in salted water until fork tender, then drain and mash them while still warm. Add salt and flour and mix until a smooth dough forms.

2. Take a small portion of the mixture, flatten it in your hand, place a cheese cube in the center, and roll it into a ball, making sure the cheese is fully enclosed. Repeat with the remaining mixture.

3. In a shallow bowl, whisk together the egg, milk, flour, salt, black pepper, and paprika. Place the bread crumbs in a separate shallow dish.

4. Dip each potato ball into the egg mixture, then roll it in the bread crumbs until fully coated.

5. Heat oil to 350°F (175°C) and fry the croquettes in batches for 2–3 minutes, or until golden and crispy. Remove them with a slotted spoon and drain on a paper towel-lined plate.

6. Let the croquettes cool slightly before serving.

16. Vietnamese Loaded Fries

If you want a potato side that feels a little different, these are such a fun option. The combination of crispy fries, garlic mayo, hoisin, and sriracha gives them loads of flavor, and they’re great served alongside burgers, grilled meats, or as part of a casual weekend dinner.

Servings: 2

Ingredients:

For the Fries:

• 2 large russet potatoes
• 2 tbsp avocado oil (30 ml)
• Sea salt, to taste

For the Garlic Mayo:

• ¼ cup mayonnaise (60 ml)
• 1 garlic clove, minced
• ½ tsp lime juice (2.5 ml)
• Pinch of salt

Toppings:

• 2 tbsp hoisin sauce (30 ml)
• 1 tbsp sriracha (15 ml)
• ¼ cup garlic mayo (from above)
• 2 tbsp roasted peanuts, chopped (16 g)
• ¼ cup fresh cilantro, roughly chopped (4 g)

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Wash and peel the potatoes if desired.

3. Cut the potatoes into thin fry-shaped strips.

4. (Optional) Place the cut fries in a bowl of cold water and soak for 30 minutes to remove excess starch.

5. Drain the fries and pat them completely dry with paper towels.

6. Toss the fries with avocado oil until evenly coated.

7. Spread the fries out in a single layer on a baking sheet.

8. Bake for 30–35 minutes, flipping halfway, until golden and crisp.

9. Sprinkle with sea salt immediately after baking.

17. Golden Parmesan Potato Bites

These little bites are incredibly versatile. You can serve them up as a side on pizza night or with roasted chicken and they work every time.

Servings: About 20 Bites

Ingredients:

Potato Mixture:

• 2 cups cold mashed potatoes (500 g)
• ½ cup grated Parmesan cheese (60 g)
• 2 cloves garlic, minced
• 1 large egg
• 2 tbsp chopped chives (optional) (8 g)
• ½ tsp sea salt (3 g)
• ¼ tsp black pepper (1 g)

For Coating:

• ½ cup all-purpose flour (60 g)
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs (150 g)
• 1 tsp Italian seasoning (1 g)
• ½ tsp garlic powder (1 g)
• ¼ tsp smoked paprika (optional) (0.5 g)
• ¼ tsp salt (1.5 g)
• ¼ tsp black pepper (1 g)

For Frying:

• Vegetable or canola oil for frying

Instructions:

1. In a large bowl, mix the mashed potatoes, Parmesan, garlic, egg, chives, salt, and pepper until smooth.

2. Scoop out about 1 tablespoon of the mixture at a time and roll into balls. Place them on a lined tray or plate.

3. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Italian seasoning, garlic powder, paprika, salt, and pepper.

4. Roll each potato ball in the flour, dip it in the egg, then coat thoroughly in the breadcrumb mixture.

5. Heat 2 inches (5 cm) of oil in a heavy pan to 350°F (175°C). Fry the potato bites in small batches for 3–4 minutes, or until golden and crispy. Drain on paper towels.

6. Serve hot with your favorite dip such as marinara, garlic aioli, or ranch.

18. Cheesy Potato Sticks

These are a fun twist on regular fries and they’re always popular with kids. The crispy outside and cheesy middle make them perfect for serving with burgers, hot dogs, or as a fun side for family movie night.

Servings: 4-6

Ingredients:

• 1 lbs. potatoes (Russet or golden potatoes)
• ½ cup corn starch
• ½ cup shredded cheese (I used Gouda, but you can use any kind)
• Salt, to taste

Instructions:

1. Bring a pot of water to a boil.

2. Peel and wash the potatoes, then cut them into medium-sized cubes.

3. Add the potatoes to the boiling water and cook for 12–15 minutes, or until tender.

4. Drain the potatoes thoroughly and let them sit until all excess water is gone.

5. Mash the potatoes by pressing them through a strainer.

6. Mix in the cornstarch, shredded cheese, and a pinch of salt until well combined.

7. Transfer the potato mixture into a Ziplock bag, flatten it with a rolling pin, and freeze for about 1 hour.

8. Carefully cut open the Ziplock bag to release the flattened potato mixture in one piece.

9. Slice the mixture in half, then cut into smaller sticks.

10. Heat at least 1 inch of oil in a pan until it reaches 350°F.

11. Fry the potato sticks in batches for 2–3 minutes, making sure not to overcrowd the pan.

12. Transfer the fried sticks to a plate lined with paper towels to absorb excess oil.

13. Serve hot with your favorite dipping sauce.

19. Air Fryer Baked Potato

I started making baked potatoes in the air fryer when I didn’t want to wait forever for the oven, and I haven’t looked back. The skin gets nice and crispy, the inside stays fluffy, and they’re perfect with everything from steak to chili or BBQ chicken.

Servings: 2

Ingredients:

• 3 large russet potatoes
• Olive oil or spray oil
• Salt, to taste

Instructions:

1. Rinse the potatoes thoroughly under running water and dry them with a paper towel.

2. Use a fork to poke several holes in each potato to let steam escape while cooking.

3. Coat each potato with olive oil or spray them lightly with cooking spray, then sprinkle with salt.

4. Preheat your air fryer to 385°F for 3 to 5 minutes.

5. Arrange the potatoes in the air fryer basket, making sure they don’t touch each other.

6. Cook the potatoes at 385°F for about 60 minutes, adjusting time based on their size.

7. Flip the potatoes halfway through cooking to promote even roasting.

8. Check for tenderness by piercing with a fork; when soft, take them out of the air fryer.

9. Allow the potatoes to rest for a few minutes before slicing them open.

20. Mississippi Mud Potatoes

Image credit: thecookinchicks.com

This is definitely one of the more indulgent potato sides on the list, but sometimes that’s exactly what you want. Loaded with cheese, bacon, and plenty of flavor, it’s the kind of dish where everyone asks for the recipe.

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21. Spanish Patatas Bravas

22. Dutch Oven Cheesy Potatoes

Image Credit: Dutchovendaddy

These are such a great side for cookouts, camping trips, or backyard BBQs. They’re rich, cheesy, and incredibly comforting, and I love that you can just let them cook away while you focus on everything else.

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23. Greek Lemon Potatoes

These are one of my favorite ways to make potatoes feel a little more special without much extra effort. They soak up all that lemon, garlic, and oregano flavor while baking and work really well with grilled chicken, lamb, fish, or summer BBQ food.

Servings: 3-4

Ingredients:

• 3 medium potatoes, cut into wedges
• 1/4 cup olive oil
• 1/2 cup vegetable broth
• Juice of 1 lemon
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 lemons (1 for juice, 1 for slicing)
• 2 cloves garlic, minced
• Chopped parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the potato wedges in the baking dish.
3. In a separate bowl, mix together the vegetable broth, juice of 1 lemon, olive oil, oregano, salt, and pepper.
4. Pour this liquid mixture over the potato wedges.
5. Press the garlic cloves using a garlic press and then evenly distribute the minced garlic over the potato wedges.Add chopped parsley over the potato wedges.
6. Place the lemon slices from the second lemon on top of the potato wedges for garnish.
7. Bake in the preheated oven for 45-55 minutes, or until the potatoes are golden brown and tender.
8. Garnish with additional chopped parsley before serving.

24. Cheddar Cheese Potato Gratin

Image credit: thestonehearthfarmhouse

This is pure comfort food. The creamy potatoes and melty cheddar make it perfect for holiday dinners, Sunday roasts, or anytime you want a side dish that everyone gets excited about. Just look at that crispy cheese topping!

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25. Mini Loaded Baked Potatoes

26. Ham Potato Au Gratin

Image credit: momfoodie

This one is definitely on the heartier side, but it’s too good not to include. The creamy potatoes, cheese, and ham work so well together, and it’s a great way to use up leftover ham after the holidays too.

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27. Pan Fried Potatoes and Onions

Image credit: theshortordercook

This is such a simple side dish but it just goes to show that you really don’t need fancy ingredients to make something absolutely delicious. Crispy potatoes and soft onions are such a good combination, and they go with everything from breakfast eggs to burgers and grilled chicken.

28. Spicy Baby Potato Fry

Image credit: flavourstreet

If you like your potato sides with a bit of heat, this one is well worth trying. All the spice gets soaked up in the crispy potatoes. This recipe works really welll served with grilled meats or curries.

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29. Potato Salad with Dill Pickles

Image credit: risasfamilykitchen

I’m a big fan of adding pickles to pretty much anything, so this one was always going to be a winner for me. The dill pickles add such a nice crunch and extra flavor, and it’s such a good side for BBQs, cookouts, and summer lunches.

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30. Cajun Potato Salad

Image credit: chilipeppermadness

I love classic potato salad, but sometimes it’s nice to switch things up a bit. This version has a little extra kick and loads of flavor, and it’s such a good side for BBQs, burgers, or summer get-togethers.

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31. Mexican Potatoes

Image credit: recipesfromapantry

32. Air Fryer Garlic Parmesan Fries

These are dangerously easy to snack on straight from the basket. The garlic and parmesan make them feel a little more special than regular fries, and they’re perfect with burgers, sandwiches, grilled chicken, or a Friday night fakeaway dinner.

Servings: 4

Ingredients:

• 4–5 medium potatoes
• 1/3 tsp salt
• 1/2 tsp paprika
• 1/3 tsp black pepper
• 1/2 tsp garlic granules
• 3 tbsp olive oil
• 1 oz Parmesan cheese

Instructions:

1. Peel the potatoes and cut them into evenly sized fries — not too thin, to avoid over-drying during cooking.
2. Rinse the fries several times in cold water or soak them for 15 minutes to remove excess starch. Drain well and pat thoroughly dry with paper towels.
3. Place the dried fries in a bowl. Add olive oil, salt, paprika, pepper, and garlic granules. Toss to coat evenly.
4. Arrange the fries in a single layer in the air fryer basket. Cook at 400°F (200°C) for 20 minutes.
5. After 20 minutes, shake the basket well to flip the fries and promote even crisping.
6. Continue air frying for another 15–20 minutes, until golden and crispy. Total air fry time: about 40 minutes.
7. Transfer the hot fries to a serving bowl, sprinkle with grated Parmesan, and toss gently. Serve immediately, optionally topped with fresh herbs.

33. Bacon Jalapeno Popper Potato Salad

Image credit: kimschob

This definitely isn’t your average potato salad, but that’s what makes is so special. The bacon, jalapeños, and creamy dressing give it loads of flavor, and it’s the perfect option to bring to BBQs, potlucks, and summer parties.

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34. Smoked Potatoes

Image credit: thekitchenbucketlist

These are such a great side for BBQ season. They pick up so much flavor from the smoker, and they go so well with burgers, ribs, grilled chicken, or anything else you’re cooking outside.

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35. Greek Style Oven Roasted Potatoes

Image credit: hiphipgourmet

This is such a great way to make roast potatoes feel a bit more interesting. The lemon, garlic, and oregano give the potatoes so much flavor. These work well with pretty much any grilled meat or as a cookout side.

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