18 Best Dinners with Potatoes

Lemon Herb Roasted Chicken and Potatoes

A classic dish elevated with the refreshing zest of lemon and fragrant herbs, perfect for a cozy family dinner.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 4 large potatoes, quartered
• 3 tablespoons olive oil
• Juice of 2 lemons
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste
• 4 garlic cloves, minced

Cooking method:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix olive oil, lemon juice, thyme, rosemary, garlic, salt, and pepper.
3. Rub the mixture all over the chicken and potatoes.
4. Place the chicken in a roasting pan and arrange the potatoes around it.
5. Roast for 1 hour and 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
6. Allow the chicken to rest for 10 minutes before carving and serving with the potatoes.

Spicy Potato and Chorizo Tacos

These flavorful tacos combine crispy potatoes with spicy chorizo for a delightful meal that brings a little heat to your dinner table.

Ingredients:

• 3 large potatoes, peeled and diced
• 1 pound chorizo sausage, casings removed
• 8 small corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

Cooking method:

1. Heat olive oil in a skillet over medium heat.
2. Add the diced potatoes and cook until golden brown and crispy, about 10 minutes.
3. Add chorizo and paprika, cooking until the sausage is fully cooked, about 8 more minutes.
4. Season with salt and pepper.
5. Warm the corn tortillas in a separate pan or microwave.
6. Fill each tortilla with the potato-chorizo mixture and garnish with cilantro and a squeeze of lime.

Creamy Potato and Leek Soup

A velvety soup that’s both comforting and satisfying, perfect for chilly evenings.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Chopped chives for garnish

Cooking method:

1. Melt butter in a large pot over medium heat.
2. Add leeks and cook until softened, about 5 minutes.
3. Add potatoes and vegetable broth, bringing to a boil.
4. Simmer until potatoes are tender, about 20 minutes.
5. Blend the soup until smooth using an immersion blender or in batches in a regular blender.
6. Stir in heavy cream and season with salt and pepper. Serve hot, garnished with chives.

Parmesan Crusted Potato Wedges

These crispy and cheesy potato wedges are an irresistible side that complements any main dish beautifully.

Ingredients:

• 4 large potatoes, cut into wedges
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking method:

1. Preheat the oven to 425°F (220°C).
2. Toss potato wedges with olive oil, garlic powder, salt, and pepper.
3. Arrange on a baking sheet in a single layer.
4. Sprinkle Parmesan cheese over the wedges.
5. Bake for 25-30 minutes or until golden brown and crispy.
6. Garnish with fresh parsley before serving.

Potato and Spinach Frittata

This hearty and healthy frittata is packed with the goodness of potatoes and spinach, making it a perfect dinner option.

Ingredients:

• 3 large potatoes, peeled and thinly sliced
• 2 cups fresh spinach, chopped
• 6 eggs
• 1/2 cup milk
• 1 cup shredded cheese (your choice)
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Add potatoes and cook until tender, about 10 minutes.
4. In a bowl, whisk together eggs, milk, salt, and pepper.
5. Stir in spinach and cheese.
6. Pour the egg mixture over the potatoes in the skillet.
7. Cook for 5 minutes on the stove, then transfer to the oven and bake for 20-25 minutes until set.

Sweet Potato and Black Bean Chili

A hearty vegetarian chili that combines sweet potatoes and black beans for a nutritious and filling dinner.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cans black beans, drained and rinsed
• 1 onion, chopped
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking method:

1. In a large pot, sauté the onion until translucent.
2. Add sweet potatoes and cook for 5 minutes.
3. Stir in tomato paste, chili powder, cumin, and black beans.
4. Add vegetable broth and bring to a boil.
5. Reduce heat and simmer for 30 minutes or until sweet potatoes are tender.
6. Season with salt and pepper before serving.

Crispy Potato Skins with Bacon and Cheese

These potato skins are the perfect snack or appetizer, crispy and topped with melty cheese and savory bacon bits.

Ingredients:

• 4 large potatoes
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 3 tablespoons olive oil
• Salt and pepper to taste
• Sour cream and chives for garnish

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Bake potatoes for 1 hour until tender.
3. Allow to cool, then halve and scoop out most of the flesh, leaving a thin layer.
4. Brush the insides with olive oil, and season with salt and pepper.
5. Bake for another 10 minutes until crispy.
6. Fill skins with cheese and bacon, then bake for 5 more minutes until cheese melts.
7. Serve with sour cream and chives.

Loaded Potato and Broccoli Casserole

This indulgent casserole makes a great comfort meal with layers of potatoes, broccoli, and cheese.

Ingredients:

• 4 large potatoes, sliced
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons butter
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Boil potatoes until tender, about 10 minutes.
3. Steam broccoli until bright green, about 5 minutes.
4. Layer potatoes and broccoli in a baking dish, sprinkle with cheese.
5. Dot with butter and dollop sour cream over the top.
6. Bake for 25 minutes until cheese is bubbly and golden.

Potato and Lentil Curry

A warm and spicy curry that pairs perfectly with rice or naan for a wholesome dinner.

Ingredients:

• 3 large potatoes, peeled and diced
• 1 cup red lentils
• 1 onion, chopped
• 2 cups coconut milk
• 2 tablespoons curry powder
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot and sauté onion until translucent.
2. Add potatoes and curry powder, cooking for 5 minutes.
3. Stir in lentils and coconut milk, bringing to a simmer.
4. Cook for 25-30 minutes until potatoes and lentils are tender.
5. Season with salt and pepper before serving.

Potato and Mushroom Gratin

A savory gratin featuring layers of creamy potatoes and earthy mushrooms, suitable for any elegant dinner.

Ingredients:

• 4 large potatoes, thinly sliced
• 8 oz mushrooms, sliced
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh thyme for garnish

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Sauté mushrooms in butter until browned, about 5 minutes.
3. Layer potatoes and mushrooms in a baking dish.
4. Pour cream over the layers and sprinkle with cheese, salt, and pepper.
5. Bake for 45 minutes until the top is golden and the potatoes are tender.
6. Garnish with thyme before serving.