If you’re a meat and potatoes person, or maybe just the taters type, prepare to be thrilled by this totally tuberular collection of Chef John’s best potato recipes. He covers them all here, from French fries to mashers, from roasted potatoes to potato dumplings, from gratins to potato puffs. Chef John explores the advanced potatoes course here, too, with recipes for pommes dauphine and beautiful (but actually simple to make) potato roses. Yes, with these recipes, Chef John secures his place as America’s Spud Stud. And as always, with Chef John’s recipes, you don’t want to miss the videos.
Mashed Potato au Gratin
Chef John
“My favorite potato side dish—mashed potatoes—topped with my other favorite potato side dish, potatoes au gratin,” says Chef John, calling this recipe “a whole new exciting way to eat potatoes.” Reviewer Ellen Watson agrees: ” Everyone raved and said we need to have it for every holiday meal now. Chef John is right—this is the best of all potato side dishes!”
Roasted Lemon-Pepper Potatoes
Chef John
“Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish,” says Chef John. “The only problem is whatever main course you pair it with is in serious danger of being upstaged.” The key to success here is flipping the potatoes over every 15 minutes to achieve the beautifully golden brown crust. You might also like Chef John’s “Special” Roasted Potatoes.
Kartoffelklöße (German Potato Dumplings)
Chef John
These soft, comforting dumplings are drizzled in browned butter and topped with something even better than bacon! “For best results, roast, don’t boil, the potatoes so they’re nice and dry,” says Chef John. “Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and braised red cabbage.”
Steakhouse Potatoes Romanoff
Chef John
Way easier to make than au gratin potatoes, these creamy potatoes Romanoff are like a fluffy, deconstructed twice-baked potato. “Not only is it the soul mate of steak, but it’s also a great side dish for big holiday gatherings since you can make it the day before and bake when needed,” says Chef John.
Roasted Red Potatoes
Photo by Chef John.
“This is such a classic go-to potato side dish recipe,” says Chef John. “The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich. If you do those things, you’re talking intense potato side dish pleasure!”
Chef John’s Perfect Mashed Potatoes
Happyschmoopies
Chef John’s light and fluffy mashed potatoes are the essential side for meatloaf, roast beef, chicken, or Salisbury steak, topped with a simple gravy. And they’re absolutely required besides roast turkey for Thanksgiving dinner. “This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.”
Chef John’s French Fries
Baking Nana
There’s a reason why restaurant fries are so good! The secret is cooking the potatoes twice. “I don’t think most people realize that any decent French fry needs to be twice fried,” says Chef John. “The first frying is done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying’s crispification.” Watch the video to see how it’s done. You might also like Chef John’s Cottage Fries or his Crusty Herb Potato Wedges.
Chef John’s Twice-Baked Potatoes
Baking Nana
These cheesy, creamy potatoes with nicely crisp tops are easily twice as nice as regular baked potatoes! “When entertaining guests on special occasions, don’t forget that you’re putting on a show with the food,” says Chef John. “And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.”
Tres Leches Mashed Potatoes
Chef John
For these mashed potatoes, “Yes, we are going to use 3 milks, just like in the cake that inspired the name—just not the same 3 milks,” says Chef John. Milk, evaporated milk, and buttermilk turn this dish “into something extraordinary.”
Chef John’s Truffled Potato Gratin
Chef John
The starring ingredient here is a semi-soft Italian cheese called sottocenere, which is studded with truffles. You can find it in most quality cheese shops. The cheese smells fantastic, and it really makes this gratin special. Layer your potatoes, mushrooms, and grated cheese into a casserole dish, and pour over a little cream and chicken stock. “I used a mix of brown and lobster mushrooms, which worked very nicely, but this recipe will be spectacular with any mushroom,” says Chef John. “If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can’t, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish.”
Baked Potato Puffs
Photo by Chef John.
Here’s a baked version of the typically deep-fried pommes dauphine, which Chef John describes as “one of the finest foods ever invented. I was very happy with the results. Even though they weren’t as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.”
Fondant Potatoes
WCFranck
Follow Chef John’s technique, and these little potato towers will come out tender and creamy on the inside with perfect crispy edges. “The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.”
Chef John’s Duchess Potatoes
Chef John
Duchess potatoes “are a classic for a reason,” says Chef John, “and way more than just ‘pretty.’ They also have a great personality.” In order to hold their shape, they have less butter an cream than other creamy potato dishes, but “these are plenty rich enough for any special occasion, especially when you consider they’re usually served next to roasted meat, along with some sort of decadent sauce or gravy. You can hedge your bets by adding grated cheese to the tops before baking.”
Pan-Roasted Marble Potatoes
Spunky Buddy
Here’s a simple and delicious method for roasting potatoes. You’ll simply roast a colorful combination of red, gold, and purple potatoes in a skillet with a little bacon and rosemary. “A simple and delicious side or as a tasty start for potato salad,” says Chef John.
Mascarpone Mashed Potatoes
lutzflcat
These make-ahead mashers feature creamy mascarpone cheese. If you like, prep them in advance, and then simply bake until the tops are beautifully golden brown. “Not only is this a delicious alternative to regular mashed potato recipes, but it’s a very user-friendly way to serve your potato side dish,” says Chef John. “They’re really decadent: not too rich, but just rich enough, and perfect for any special occasion.”
Mom’s Scalloped Potato Gratin
Chef John
Enjoy a blast from Chef John’s past, as he recreates his mom’s famous scalloped potatoes recipe. “These scalloped potatoes were one of my favorite foods growing up,” says Chef John. “But then I went to culinary school and learned, according to classical methods, how it was ‘supposed’ to be made–and that’s how I’ve been making it ever since. But recently, I tried to recreate my mother’s version and was reminded of why I loved hers in the first place.”
Chef John’s Patatas Bravas
Baking Nana
These fried Spanish potatoes, with a spicy aioli sauce, are a classic Spanish tapas. “They’re fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed,” says Chef John. “How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.
Chef John’s Classic Potato Pancakes
Sahara B
The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly,” says Chef John—and his tips work. “Oh Chef John, thank you SO MUCH for teaching me how to make crispy, yummy latkes. It was a Hanukkah miracle! I have been making latkes for over 25 years and these were the best. I could never get them crisp or get them to hold together with using more eggs—until now. While I did find it laborious to squeeze out all that water (I used a cloth), it certainly paid off. Thanks again for a great recipe! – agrayson
Chef John’s Potato Roses
Chef John
“Baked rose-shaped potato gratins would be great for entertaining,” says Chef John, “since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.”
Roasted Smashed Potatoes
Chef John
“The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It’s like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together.”
Chantilly Mashed Potato Casserole
Chef John
“The addition of whipped cream into mashed potatoes is what makes them Chantilly mashed potatoes. I was skeptical, but this was one of the most outstanding alternative mashed potato recipes I’ve ever had. With a light and luxurious texture, it’s a perfect side dish for any holiday or special occasion,” says Chef John. You can use regular milk in place of buttermilk and substitute white Cheddar for the Gruyere, if you prefer.