My plate after a heavy leg day is simple: a big piece of protein and a pile of potatoes. I use them to refuel, and I don’t want to eat them plain every night. These are the sides I rotate next to steak or chicken.
Baked whole, stuffed or layered
Loaded Baked Potatoes
A baked potato takes any topping, and I load mine with Greek yogurt instead of sour cream. Add sharp cheddar, chives and a little crumbled bacon and it’s half a meal on its own. Bake them at 425°F with salted skins for a crackly outside. Pair with grilled chicken.
Hasselback Potatoes
These look complicated, but they only take a knife and some patience. Thin cuts across each potato open up in the oven like an accordion, and butter and garlic slip into every gap. The result is crisp on top and tender underneath.
Potatoes au Gratin
Thin-sliced potatoes baked in a cheesy cream sauce until the top turns golden. This is my holiday side, and it goes with prime rib or ham. Use a mandoline so every slice cooks evenly. Let it rest 15 minutes before you cut in.
Twice-Baked Potatoes
Scoop the insides, mash them with cottage cheese, cheddar and chives, then pile it back in and bake again. You get a side with real protein. They freeze well, too. Pull one out and reheat it any night you need a quick side.
Loaded Potato Skins
I make these on game night. Crisp the skins in the oven, fill with cheese and bacon, then top with Greek yogurt and green onion. I make them with leftover baked potatoes so nothing goes to waste. Pair with wings or a burger.
Because the skins are eaten, scrub the potatoes under plain running water before baking; the FDA notes that soap and produce washes are not needed.
Duchess Potatoes
Piped mashed potatoes with egg yolk and parmesan, baked until the ridges turn golden. I make them ahead, freeze them on a tray and bake straight from frozen.
Roasted until crisp
Cut or smashed potatoes roasted on a pan or in cast iron.
Smashed Potatoes
Boil small potatoes until tender, smash them flat with a glass, then roast at 450°F until the edges are very crisp. Every bite has more crust than a normal roasted potato. I add a little parmesan in the last 5 minutes.
Greek Lemon Potatoes
Potato wedges roasted in lemon juice, olive oil, oregano and a splash of broth until the liquid is gone and the edges caramelize. They’re bright and tangy. I serve them next to souvlaki or roast chicken. Save some for the next day’s lunch bowl.
Herb Roasted Baby Red Potatoes
Halve them, toss with olive oil, rosemary and garlic, and roast in a cast iron skillet until the cut sides are deep brown. I make these with almost any protein on a weeknight. They take 30 minutes and come out crispy outside and creamy inside.
Crinkle-Cut Oven Fries
The ridges catch more seasoning and crisp up in the oven. I soak the cut potatoes in cold water for 30 minutes, dry them well, then bake on a hot sheet pan. You get a crisp fry texture with a fraction of the oil.
Fried in a skillet
Crispy Pan-Fried Potatoes
Leftover boiled potatoes become something new in a hot skillet. Slice them into thick coins and fry in a little oil until both sides are golden and crunchy. I serve these next to braised meats or with eggs in the morning. Finish with a pinch of flaky salt.
Cajun Home Fries
Diced potatoes, peppers and onions cooked in a big skillet with a heavy hand of Cajun seasoning. I eat them at breakfast next to eggs and at dinner next to blackened chicken. Cook in batches so they brown instead of steam.
Bacon Cheese Fries
This one is an indulgence. Crispy fries, melted cheddar, bacon and green onions, all in one pan. I keep the portion reasonable and pair it with a lean burger so the whole plate still lands high in protein. Share it with the table.
Potato Latkes
Shredded potato and onion, squeezed dry, bound with egg and pan-fried into crispy golden cakes. Getting the water out is the key step. I top mine with Greek yogurt and applesauce side by side. Serve with roast chicken or brisket.
Patatas Bravas
This Spanish bar snack also works as a dinner side. Crispy fried potato cubes, a smoky tomato bravas sauce and a drizzle of garlic aioli. I serve them with grilled chicken or shrimp for a tapas-style night at home. Make the sauce ahead and it comes together fast.
Boiled, then mashed or dressed
Classic Potato Salad
I make a big bowl of this for every cookout. I cut the mayo with plain Greek yogurt, which keeps it creamy and adds a few grams of protein per scoop. Add chopped eggs, celery and a spoon of mustard. It tastes better the next day.
At a cookout, return potato salad to the cooler or fridge within 2 hours, following USDA FSIS danger zone guidance.
Garlic Mashed Potatoes
Roasted garlic adds a lot of flavor here. I mash Yukon Golds with warm milk, butter and a scoop of cottage cheese that disappears into the texture and bumps up the protein. They are smooth and rich and go under braised beef or meatloaf. Make a big batch because they reheat well.
German Potato Salad
This one skips mayo entirely. Warm potatoes get tossed in a tangy bacon vinaigrette with onion and grainy mustard, and they soak it up. I like it next to grilled sausages or pork chops. Serve it warm or at room temperature.
On the grill
Grilled Potato Wedges
When the grill is already on for steaks, the potatoes go on too. Par-boil the wedges for 8 minutes first so they finish tender inside with real char marks outside. Season with smoked paprika and garlic powder. They’re my favorite summer side.
Potato Foil Packets on the Grill
This camping recipe works in the backyard too. Sliced potatoes, onion, butter and seasoning sealed in foil and set on the grill for about 25 minutes. No pans, no cleanup. Put a few sausages on next to them for a full dinner.
