Potatoes, the versatile culinary gems that have captured the hearts and taste buds of food lovers worldwide. Whether boiled, mashed, roasted, or fried, potatoes have an undeniable charm that adds comfort and satisfaction to every meal. From classic comfort foods to innovative twists, we uncover mouthwatering potato recipes that will inspire you to elevate your potato game in the kitchen. So grab your apron, sharpen your knives, and get ready to mash things up with a potato recipe or two!
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Mash things up with these potato recipes
1. Patatas Bravas
Ingredients:
- 500g starchy potatoes, peeled and cut into cubes or wedges
- Vegetable oil
- Salt
Sauce
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 400g canned diced tomatoes
- 1 tsp paprika
- ½ tsp chilli powder (adjust to taste for desired spiciness)
- 1 tsp sugar
- 1 tbsp white wine vinegar
- Salt and pepper
Cutlery:
- Cutting board
- Knife
- Deep fryer
- Slotted spoon
- Paper towels
- Saucepan
- Wooden spoon or spatula
Instructions:
- Place the peeled and cut potatoes in a large bowl of cold water. Let them soak for about 15 minutes, then drain and pat them dry with a kitchen towel.
- In a deep fryer, heat the vegetable oil to 180°C. Carefully add the potatoes to the hot oil in batches, ensuring not to overcrowd the pan. Fry the potatoes until they turn golden brown and crispy. Use a slotted spoon to transfer the fried potatoes to a plate lined with paper towels to absorb any excess oil. Sprinkle with salt to season.
- In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until they become soft and translucent.
- Add the canned diced tomatoes, paprika, chilli powder, sugar, and white wine vinegar to the saucepan. Stir well to combine all the ingredients. Simmer the sauce over low heat for about 15-20 minutes, allowing the flavours to meld together and the sauce to thicken. Season with salt and pepper to taste.
- Once the bravas sauce has thickened to your desired consistency, remove it from the heat and let it cool slightly. Transfer the sauce to a blender to puree it until smooth.
- Serve the crispy Patatas Bravas on a plate or in a tapas dish. Drizzle the bravas sauce generously over the potatoes, ensuring each piece is coated with the tantalising sauce.
2. Butter Garlic Potato Mash
Originating in the United Kingdom, mashed potatoes quickly spread across Europe and became a staple side dish in many countries. This potato recipe was initially popularised in the 18th century by the British chef François Louis Lefebvre, who served it as part of his lavish banquets for French nobility. Over time, mashed potatoes evolved to include various flavour profiles and additions, showcasing the versatility of this humble vegetable. One such variation is Butter Garlic Potato Mash, where the combination of rich butter and fragrant garlic takes this classic dish to new heights of indulgence.
Ingredients:
- 1 kg potatoes, peeled and cut into chunks
- 100g butter, unsalted
- 4 cloves of garlic, minced
- 120ml milk
- Salt
- Freshly ground black pepper
- Chopped fresh parsley
Cutlery:
- Large pot
- Potato masher
- Medium saucepan
- Wooden spoon or spatula
- Serving spoon or fork
- Dinner plate or bowl
Instructions:
- In a large pot, add the peeled and cut potatoes. Fill the pot with enough water to cover the potatoes. Season the water generously with salt. Place the pot over medium-high heat and bring it to a boil. Cook the potatoes until they are tender when pierced with a fork, usually around 15-20 minutes.
- While the potatoes are cooking, melt the butter in a medium saucepan over low heat. Add the minced garlic to the melted butter and cook gently until the garlic becomes fragrant and slightly golden, about 2-3 minutes.
- Once the potatoes are cooked, drain them thoroughly and return them to the pot. Using a potato masher (available on MUJI Official Store), mash the potatoes until they are smooth and free of lumps.
- Pour the melted butter and garlic mixture over the mashed potatoes. Gradually add the milk while stirring continuously to achieve the desired creamy consistency. Season with salt and freshly ground black pepper to taste. Continue to mix until all the ingredients are well incorporated.
- Transfer the Butter Garlic Potato Mash to a serving dish or individual dinner plates.
- Garnish with chopped fresh parsley, if desired.
3. Potato Croquette
Ingredients:
- 700g potatoes, peeled and cut into chunks
- 50g butter
- 50g plain flour
- 300ml milk
- 100g grated cheese (such as cheddar or Gruyere)
- 2 spring onions, finely chopped
- Salt and pepper
- 2 eggs, beaten
- Breadcrumbs
- Vegetable oil
Cutlery:
- Large pot
- Potato masher
- Saucepan
- Wooden spoon or spatula
- Mixing bowl
- Fork or whisk
- Deep frying pan or deep fryer
- Slotted spoon
Instructions:
- Place the peeled and cut potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, usually around 15-20 minutes. Drain the potatoes and return them to the pot.
- Using a potato masher, mash the potatoes until they are smooth and free of lumps.
- In a saucepan, melt butter over medium heat. Add plain flour and stir continuously for 1-2 minutes to cook off the raw flour taste. Gradually pour in the milk, stirring constantly to avoid any lumps from forming. Cook the mixture until it thickens and forms a smooth sauce.
- Remove the saucepan from the heat and add the grated cheese and finely chopped spring onions to the sauce. Stir well until the cheese is melted and the ingredients are evenly distributed. Season with salt and pepper to taste.
- Pour the cheese and onion sauce into the mashed potatoes. Mix thoroughly to combine all the ingredients, ensuring a smooth and creamy consistency. Allow the mixture to cool slightly.
- Once the potato mixture has cooled, take a portion of the mixture and shape it into a croquette. Repeat the process until all the mixture has been used.
- In a shallow dish, place the beaten eggs. In another shallow dish, spread out the breadcrumbs. Dip each croquette into the beaten eggs, ensuring it is fully coated. Then roll it in the breadcrumbs, pressing gently to ensure an even coating.
- Heat vegetable oil in a deep frying pan or deep fryer to approximately 180°C. Carefully place the coated croquettes into the hot oil, frying them in batches to avoid overcrowding the pan. Fry the croquettes until they turn golden brown and crispy, usually around 3-4 minutes. Use a slotted spoon to transfer the cooked croquettes to a plate lined with paper towels to absorb any excess oil. Repeat the frying process with the remaining croquettes.
- Serve the Potato Croquettes immediately.
4. Potato Salad
Experience the perfect blend of creamy potatoes, crunchy vegetables, and zesty dressing that will elevate any meal. From the creamy American-style Potato Salad with mayonnaise to the tangy German-style Potato Salad with vinegar, there is a version that suits every palate. So get a taste of this potato recipe, experiment and vary it for every dinner occasion!
Ingredients:
- 1kg potatoes
- 150g mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 small red onion, finely chopped
- 2 celery stalks, finely chopped
- 3-4 gherkins, finely chopped
- 2 tbsp fresh parsley, finely chopped
- Salt and pepper
Cutlery:
- Large pot
- Knife
- Cutting board
- Mixing bowl
- Spatula
- Serving spoon or fork
- Salad servers or tongs
Instructions:
- Start by washing the potatoes thoroughly under cold water. Leave the skin on for added texture and nutritional value. Cut the potatoes into bite-sized cubes, ensuring they are roughly the same size for even cooking.
- In a large pot, bring salted water to a boil. Add the potato cubes and cook them until they are fork-tender but still retain their shape, usually around 10-15 minutes. Be careful not to overcook the potatoes, as you want them to maintain a slight firmness. Once cooked, drain the potatoes and let them cool slightly.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, white wine vinegar, and a pinch of salt and pepper. Whisk the dressing ingredients together until they are well incorporated, creating a creamy and tangy base for the salad.
- Add the chopped red onion, celery, gherkins, and fresh parsley to the dressing. Mix everything together gently to ensure that the dressing coats all the vegetables evenly.
- Add the slightly cooled potato cubes to the mixing bowl with the dressing and vegetables. Using a spatula, carefully fold the potatoes into the mixture, ensuring they are coated with the dressing without breaking apart.
- Taste the Potato Salad and adjust the seasoning according to your preference. Add more salt, pepper, or a dash of vinegar if desired.
- Once the Potato Salad is well mixed and seasoned, transfer it to a serving dish or individual plates.
- Serve the Potato Salad chilled or at room temperature.
5. Tater Tots
The creation of this potato recipe was a stroke of genius born out of a desire to utilise the leftover bits and pieces of potatoes that would otherwise go to waste. Tater Tots are essentially a form of grated and seasoned potatoes that are small and cylindrically shaped. They’re always cooked to a crispy golden perfection, resulting in a culinary revolution like never before.
Ingredients:
- 1kg potatoes, peeled and grated
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper
- Vegetable oil
Cutlery:
- Large bowl
- Grater
- Kitchen towel or cheesecloth
- Baking sheet or tray
- Cling film
- Deep fryer
- Slotted spoon
Instructions:
- Preheat your oven to 200°C.
- Take the peeled potatoes and grate them using a coarse grater (available on Sweejar Official Store). Place the grated potatoes in a large bowl lined with a kitchen towel or cheesecloth (available on vollter.sg). Squeeze out any excess moisture from the potatoes, ensuring they are as dry as possible.
- In the same bowl, add the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper. Thoroughly mix all the ingredients together, ensuring that the grated potatoes are well coated with the seasoning mixture.
- Line a baking sheet or tray with cling film. Take small portions of the seasoned potato mixture and shape them into cylindrical Tater Tot shapes. Place the shaped Tater Tots onto the lined baking sheet, leaving some space between each piece.
- Once all the Tater Tots are shaped and arranged on the baking sheet, place them in the preheated oven and bake for approximately 20 minutes.
- While the Tater Tots are baking, heat vegetable oil in a deep fryer to approximately 180°C.
- Carefully lower a few Tater Tots at a time into the hot oil using a slotted spoon. Fry them until they turn golden brown and crispy, usually around 3-4 minutes. Avoid overcrowding the pan or fryer, as this may result in uneven cooking.
- Once the Tater Tots are golden and crispy, use the slotted spoon to transfer them to a plate lined with paper towels.
- Serve the Tater Tots immediately.
6. Latkes
Latkes, also known as potato pancakes, have a rich history deeply rooted in Jewish cuisine. Originally, this potato recipe featured latkes that were made from grated cheese or vegetables. However, during the 19th century, potatoes became the primary ingredient due to their abundance and affordability. Today, this potato recipe is beloved by people of various cultures around the world. Their crispy exterior and tender interior make them a versatile dish that can be enjoyed as a side dish, a main course, or even as an appetiser.
Ingredients:
- 1kg potatoes, peeled and grated
- 1 small onion, finely grated or chopped
- 2 eggs, lightly beaten
- 3 tbsp all-purpose flour
- 1 tsp salt
- ¼ tsp black pepper
- Vegetable oil
- Sour cream or applesauce
Cutlery:
- Grater
- Kitchen towel or cheesecloth
- Mixing bowl
- Fork or whisk
- Large frying pan
- Slotted spatula or spoon
- Plate lined with paper towels
- Serving plate or platter
- Cutlery for serving
Instructions:
- Peel the potatoes and grate them using a coarse grater. Place the grated potatoes in a kitchen towel or cheesecloth and squeeze out any excess moisture.
- In a mixing bowl, combine the grated potatoes, finely grated or chopped onion, beaten eggs, all-purpose flour, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
- Heat vegetable oil in a large frying pan over medium heat. The oil should be approximately 1cm deep.
- Take a spoonful of the potato mixture and carefully drop it into the hot oil, shaping it into a flat pancake with the back of the spoon. Repeat this step, making sure not to overcrowd the pan.
- Fry the Latkes for about 3-4 minutes on each side or until they turn golden brown and crispy. Use a slotted spatula or spoon to carefully flip the Latkes to avoid splattering hot oil.
- Once the Latkes are golden and crispy, transfer them to a plate lined with paper towels.
- Serve the Latkes while they are still warm. Arrange them on a serving plate or platter, garnishing with a sprinkle of salt and pepper. For a traditional touch, serve the Latkes with a dollop of sour cream or applesauce.
7. Potatoes Au Gratin
Potatoes Au Gratin was originally created as a way to make the humble potato shine in a unique recipe. Potatoes were thinly sliced and layered with cream, milk, and cheese, then baked until the top turned golden and crispy while the interior became tender and creamy. The combination of simple ingredients transformed into a gourmet delicacy that showcased how a potato recipe can be so versatile.
Ingredients:
- 1kg potatoes, peeled and thinly sliced
- 300ml heavy cream
- 200ml milk
- 200g Gruyère cheese, grated
- 2 cloves of garlic, minced
- 2 tbsp butter, melted
- Salt and pepper, to taste
- Fresh thyme leaves, for garnish (optional)
Cutlery:
- Chef’s knife
- Mandoline or sharp knife for slicing potatoes
- Mixing bowl
- Whisk or fork
- Oven-safe baking dish
- Aluminium foil
- Serving spoon or spatula
- Serving plate or platter
Instructions:
- Preheat your oven to 180°C.
- Start by thinly slicing the peeled potatoes using a mandoline (available on Walfos Official Store) or a sharp knife. Aim for slices approximately 2-3 mm thick.
- In a mixing bowl, combine the heavy cream, milk, minced garlic, and a pinch of salt and pepper. Whisk the mixture until well blended.
- Generously grease an oven-safe baking dish with melted butter.
- Arrange a layer of sliced potatoes at the bottom of the greased baking dish, slightly overlapping the slices. Pour a portion of the cream mixture over the potatoes, ensuring they are well coated. Sprinkle a handful of grated Gruyère cheese (available on Carv butchery) over the potatoes.
- Repeat the layering process with the remaining potatoes, cream mixture, and Gruyère cheese, creating multiple layers until all the ingredients are used. The final layer should be generously coated with cheese, creating a delectable golden crust.
- Cover the baking dish with aluminium foil, ensuring it is tightly sealed.
- Place the covered dish in the preheated oven and bake for approximately 45 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes or until the top of the Potatoes au Gratin turns golden brown and bubbly.
- Remove the Potatoes au Gratin from the oven and let it rest for a few minutes before serving.
Get mashed with these amazing potato recipes
Chip up! We’re sure these potato recipes will be the star of any meal. But if you need more inspiration, here are some fish recipes and beef recipes that’ll allow you to get that protein in! Remember to also head over to Shopee Supermarket to snag promotions and deals on groceries you need for these potato recipes!
