10 perfect recipes with potatoes that you must not miss! Which one will you try first?

We could hardly do without potatoes in our kitchen.

Currently, we have countless potato recipes and we have selected the best ones right here for you.

Try them and see if you enjoy them!

French potatoes

Or potatoes au gratin, is a French classic, also known as potatoes Dauphinoise, made with finely diced potatoes, cream, butter and cheese with a touch of fresh thyme.

What will we need

• 375 ml cream
• 2 cloves of garlic
• 30 g butter, melted
• 1.25 kg of potatoes
• 1 teaspoon of salt
• 1/4 teaspoon pepper
• 250 g of gruyere cheese (or mozzarella)
• 2 teaspoons of thyme leaves

Method

• Place the butter, cream and garlic in a bowl. Mix until combined.
• Preheat the oven to 180°C.
• Peel the potatoes and cut them into slices.
• Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the cream mixture, sprinkle with 1/3 of the salt, pepper and thyme. Sprinkle 190 g of cheese.
• Repeat for the second and third layers, but do not finish with the cheese on the top layer (it will be added later).
• Cover with a lid or foil and bake for 1 hour 15 minutes or until the potatoes are tender in the center.
• Remove foil, top with cheese.
• Bake for another 10 to 15 minutes until golden and bubbly.

Potato Dumplings

Potato dumplings, like buns, are the absolute basis of Czech cuisine.

What will we need

• 900 g potatoes, boiled with skin, cooled
• 390 g coarse flour
• 1 egg
• 1 tablespoon of cornstarch
• 1 teaspoon of salt

Method

• Boil the potatoes the day before with the skin on and let them cool completely overnight.
• Before preparing the potato dough, put a pot of lightly salted water on the stove and bring it to a boil.
• Peel the cooled potatoes and finely grate them on a hand grater.
• Add the flour, potato starch, egg and salt.
• We process the ingredients into a potato dough.
• Keep some flour aside to dip your hands in if the dough gets too sticky.
• Divide the dough into equal parts. Roll each on a floured work surface into a 5-7 cm thick cylinder.
• Place the prepared dumplings immediately into slightly boiling water.
• Cook the dumplings for 20-25 minutes.
• After cooking, carefully remove the dumplings from the pot.
• If you are not serving the dumplings right away, brush them with a little melted lard so that the surface does not dry out.

Summer potato salad

You can enjoy the salad in the hot summer, but it will also please you during the winter.

What will we need

• 500 g of boiled potatoes
• 200 g of tomatoes
• 2 spoons of grass
• 1 spoon of mayonnaise
• 1 red onion
• 1 tablespoon of lemon juice
• a handful of chopped chives
• salt
• pepper

Method

1. Cut the potatoes into quarters and put them in a bowl
2. Add the onion cut into small rounds.
3. Cut the tomatoes and also put them in a bowl.
4. Mix the legume with mayonnaise and lemon juice.
5. Mix the salad with the dressing and sprinkle with fresh chives.
6. Serve chilled.

Grandma’s Potato Pancakes

A traditional recipe for pancakes that can also be used as a main dish.

What will we need

• 500 g of boiled potatoes
• 100 g plain flour
• 2 eggs
• salt
• frying oil

Method

1. Peel the potatoes and finely grate them.
2. Add flour, salt and make a dough.
3. Roll out the dough and cut out circles.
4. Heat up a pan with oil.
5. Fry until golden on both sides.
6. We serve.

Classic baked potatoes

Everyone loves baked potatoes.

What will we need

• 500 g of boiled potatoes
• 1 can of peas
• 2 carrots
• 4 tomatoes
• 3 onions
• 300 g of ham (or other soft salami)
• 4 eggs
• 1 cooking cream
• 300 g of hard cheese

Method

1. Preheat the oven to 180 °C.
2. Dice potatoes, onions and vegetables and mix.
3. Add the chopped ham.
4. Place in a baking dish.
5. Beat the eggs, add cream and salt.
6. Stir in the grated cheese.
7. Cover the potatoes.
8. Bake for approximately 30 minutes.
9. Serve with pickled cucumbers.

Tramp potato goulash

Potato goulash will make you feel like you’re 10 years old again and at your grandmother’s cottage.

What will we need

• 500 g of potatoes
• 200 g of soft salami or sausages
• 1 onion
• 2 pressed garlic cloves
• 1 teaspoon ground paprika
• salt
• pepper
• marjoram
• oil

Method

1. Heat a saucepan with oil.
2. Add finely chopped onion.
3. Sprinkle with paprika.
4. Add the diced potatoes.
5. Cover with water and simmer gently.
6. Season with crushed garlic, salt, pepper and marjoram.
7. Sprinkle salami or sausage.
8. Cook for another 5 minutes and serve.

Mashed potatoes with onion

An attachment that you always go to add.

What will we need

• 500 g of boiled potatoes
• 2 onions
• 2 tablespoons of butter
• 200 ml of whipping cream
• salt

Method

1. Finely chop the onion and fry in butter until golden.
2. Heat the cream.
3. Mash the potatoes with a masher.
4. Add the onion and mix in the cream.
5. Season with salt.
6. We serve.

Honest potato soup

A great potato to warm the stomach.

What will we need

• 500 g of potatoes
• 2 carrots
• 2 parsley
• 1/4 celery
• 1 onion
• 4 cloves of garlic
• 2 tablespoons of butter
• 2 tablespoons plain flour
• 1/2 cup dried mushrooms
• caraway seeds
• marjoram
• salt
• pepper
• a handful of fresh parsley

Method

1. Peel the potatoes and other vegetables and cut them into cubes.
2. Saute onion and garlic in butter.
3. Add the other vegetables.
4. Dust with plain flour.
5. Cover with water.
6. Add potatoes and mushrooms.
7. Cook gently.
8. Season with salt, pepper and marjoram.
9. Serve sprinkled with chopped parsley.

American potatoes

All you need to prepare these crispy potatoes with a fluffy and perfect interior is a pan and a lid.

What will we need

• 500 g of potatoes
• 2 tablespoons of vegetable oil
• 1 teaspoon of salt
• black pepper
• finely chopped fresh herbs (1 tsp thyme or oregano or 1/2 tsp rosemary)
• 1 tablespoon of butter

Method

• Cut the potatoes into cubes or wedges.
• Heat 2 tablespoons of vegetable oil in a pan.
• Add potatoes and season with 1/2 teaspoon salt.
• Cover and cook until the potatoes are tender, about 20 minutes.
• Meanwhile, finely chop the herb of your choice.
• Uncover and turn the potatoes.
• Season with remaining 1/2 teaspoon salt and ground pepper.
• Increase the heat to medium-high and cook, uncovered, for another 5 to 10 minutes, moving the pieces as needed to brown them evenly.
• Add the herb and 1 tablespoon unsalted butter, if desired, and cook, stirring occasionally, until the butter has melted and the herbs are fragrant, about 1 minute.

Potato spread on sandwiches

A simple and innovative spread made of potatoes and garlic, which is perfect for festive sandwiches.

What will we need

• 450 g potatoes, peeled and chopped
• salt
• 85 g whole blanched almonds
• 4 to 6 medium cloves of garlic
• 90 ml plus 2 tbsp white wine vinegar and/or fresh lemon juice
• 180 ml extra virgin olive oil
• parsley, for garnish
• bread to serve

Method

• Preheat the oven to 180°C.
• Bring the diced potatoes to a boil in salted water, then reduce the heat to medium-low and cook until tender, 10 to 15 minutes.
• Meanwhile, combine the almonds, garlic, 30ml cold water and the wine vinegar and/or lemon juice in a food processor.
• Process until the garlic and almonds are reduced to a paste. Season with salt.
• Spread the potatoes in an even layer on parchment paper and transfer to the oven until excess moisture has evaporated and the surface of the potatoes is dry, about 6 minutes.
• Mash the potatoes in a large bowl with a masher.
• Stir in the olive oil and almond-garlic mixture until thoroughly combined.
• Season with salt, garnish with parsley and serve immediately with warm pita or bread.

Types of potatoes and how to use them in the kitchen

Baked : The Russet Burbank variety is a classic for baking, but any other potato can be baked.

Soup : Use waxy potatoes (small white or red potatoes) in soup because they keep their shape.

Fries : Most fries are made from russet potatoes.

Potatoes or pancakes : Russet Burbanks are also ideal because they hold together better than waxy varieties.

Mashed Potatoes : Starchy (reddish brown) make the fluffiest mashed potatoes, but any variety can be used.

Potato Salad : Waxy varieties are best because they don’t fall apart.