The 47 Best Potato Side Dishes for Every Occasion

This flavor combo is fabulous when paired with potato chips—but just wait until you try salt and vinegar on roasted potato chunks.

Making your own chips isn’t as tough as you think. Case in point? These loaded bites of deliciousness with bacon and sour cream.

Hello, beautiful—sorry, we’re talking to that glorious potato pancake. As you layer the slices in the pan, every layer gets sprinkled with Parmesan cheese and butter. (Yes, it really is as good as it sounds.)

Leftover mashed potatoes get a face-lift—just fry them into delicious fritters. Soon, you’ll be making extra just for the leftovers.

Hasselback potatoes only look fancy and fussy. They’re deceptively easy to make and an excellent pairing for any toppings. We like cheese and bacon, because duh.

Slice this pie into small squares or skinny wedges and serve it as a side dish…or go all out and make it the whole damn meal.

There’s no need to save these babies for a special occasion—you don’t even have to boil water to make them. “Mashed potato Monday” has a nice ring to it, doesn’t it?

These Oaxacan fritters are basically mashed potatoes fortified with egg and cheese and fried until crisp. Hungry yet?

The trick to getting those crackly edges is to make sure every last drop of moisture is removed before the latkes hit the pan.

Instead of mayonnaise, this side dish is made with sour cream, yellow mustard and red wine vinegar for a tangy take on the classic.

Just check out that photo—it’s practically begging to be Instagrammed. Vegetables never looked (or tasted) so good.

Yeah, yeah, you could just buy a bag of chips and call it a day. But trust us when we tell you that DIYing your own is so worth it.

We thought we were mashed potato people through and through. But these smashed potatoes have us officially joining team crispy.

Beautiful? Check. Shockingly easy to assemble? Check, check. Yep, these have holiday dinner written all over them.

Every cook should have an au gratin recipe in their back pocket. This decadent dish is rich, creamy and can be made ahead—just assemble and hold in the fridge, then pop in the oven when you want to eat.

Choose your favorite topping: creamy mushroom, spicy Brussels sprouts or balsamic caramelized onion.

Hokkaido potatoes are native to Japan, but you can swap in Idaho potatoes instead. And bonus, it incorporates seared mushrooms and green beans, too.

Green goddess dressing is for more than just your salad bowls. Drizzle it over baked potatoes and top with crispy shallots.

We’re obsessed with this savory pie, packed with Gruyère and fontina and sprinkled with thyme and dill.

Time to don those chef whites—serve up this restaurant-quality potato dish and your dinner guests will be super impressed.

“Potato salad” doesn’t have to mean “slathered in mayo.” Fire up the grill and char some potato wedges for this arugula and fig blend.

No cheese, no cream, no problem. A blend of cashews and non-dairy milk ensures these spuds are just as luxurious as their non-vegan counterpart.

Plain mashed potatoes? Boring. Enter this Tex-Mex twist with bell peppers, jalapeños, green chili and plenty of sharp cheddar cheese.

This no-mayo potato salad gets its creaminess from a tahini-based dressing that you’ll want to drizzle on everything. (And best of all, it takes only a couple of minutes to blend.)

A crispy, buttery Swiss classic that’s about to be a new favorite on your dinner table. (And did we mention it’s ready in only 30 minutes?)

Who needs ketchup? This creamy, dreamy avocado aioli is the ultimate dip for fries.

Some things need no improvements. (Besides, if you didn’t bring a traditional potato salad to the potluck, did it really happen?)

Make these cuties ahead of time, then pop them in the microwave for a fancy breakfast any day of the week.

They’re crispy on the outside, tender on the inside and seasoned just right. Pinch us, we must be dreaming.

These potatoes have a secret. They’re topped with crushed potato chips, because more is more, people.

It’s hard to resist a platter of saucy, spicy taters. These are slathered in a blend of sambal oelek (an Indonesian chile paste), coconut milk and brown sugar for some creamy-sweet-spicy magic.

Colcannon is a traditional Irish dish of mashed potatoes and hearty greens. This version calls for kale, but you could also try it with cabbage or chard.

Adding milk and cheese is nothing new for mashed potatoes, but crème fraiche and chives? We’re in.

Ooh la la. This simple side dish is flavored with tarragon, parsley, chives and Dijon mustard for a sophisticated rendition of a fave.

Instead of waiting for a pot of water to boil, try steaming your spuds in an Instant Pot before mashing them. It’s fast, foolproof and makes a darn creamy final dish.

As much as we love a mayo-based salad, we’re also happy to mix it up with this citrusy, lightened up version.

Dare we say it? These are even better than takeout.

Gremolata is an Italian condiment made from herbs, garlic, lemon and red pepper flakes. Read: It’s just what your plain roasted potatoes have been waiting for.

Fan out all those layers so they get nice and crispy as they bake.

As if corn and potatoes weren’t already enough, this salad is tossed in a honey-Dijon dressing to really seal the deal.

Never grilled potatoes before? Now’s your chance. They get creamy on the inside and a little smoky on the outside (plus, there’s blue cheese involved).

You had us at “nacho” and then again at “loaded potato skins.” We’re never going back to tortilla chips.

We’d like to lie down in a blanket of these mashed potatoes, and we’re not afraid to admit it.

By smashing the potatoes ever so slightly, you’ll make sure the creamy sauce gets in all the nooks and crannies.

This Spanish tapa is tossed in a spicy tomato sauce and served with garlicky aioli. Are you drooling yet? We are.

This vegan, Whole30-friendly potato soup will warm you right up.

Baked potatoes are for boring old Mondays. Fingerlings just feel inherently classy, especially when you add a gorgeous green tahini sauce. The turkey won’t know what hit it.