There’s something magical about potatoes. They can be baked in the oven and transformed into crispy roast potatoes with fresh herbs and olive oil; mashed into a creamy texture that’s perfect for lamb shanks and beef cheeks; sliced and layered in a gratin; diced and mixed with mayonnaise and vinegar to make a creamy potato salad. And you can’t go past humble has browns or scalloped potatoes. Really, there are infinite ways to cook and devour potatoes – so it’s really about picking the best potato recipe for the occasion.
Our collection of potato dishes goes beyond your classic mashed potatoes, baked potatoes, or roasted potatoes recipes. Turn your love for French fries into an obsession with our roasted vegetable poutine, or make our best homemade chips recipe, made with thinly sliced potatoes, at your next big gathering. There is also a lamb and duchess potato pie that will keep you nourished and warm even on chilly nights, while MoVida’s famous chorizo bomba is a light side dish or starter that’s perfect for dinner parties. Love sweet potatoes? Try a few dishes from our collection of sweet potato recipes, too.
Whether you like them garlicky with chives and parmesan, or roasted to perfection and served with crispy bacon and cheese, branch out a little with the crowd-favourite spud.
These are our best potato recipes.
Salt and vinegar smashed potatoes with pickled radish and lemon crème fraîche
Bar Louise’s octopus, potato, aïoli and pimento
Crisp potato bake recipe with barrel-aged feta
Potato focaccia with black garlic butter
Salt and vinegar 15 hour potato bites
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How to make MoVida’s famous chorizo bomba
Potato tortilla with marinated mushrooms
Brae’s new potatoes with brook trout roe and cultured cream
Phil Wood’s potato purée with truffle butter
Hasselback potatoes
Potato and fennel gratin
Roast vegetable poutine with buffalo mozzarella
Blistered tomato, potato and truffle salami breakfast bread
Tom McHugo’s lamb and duchess potato pie
Broccoli soup with Gorgonzola toasts
Duck-fat hasselback potatoes with rosemary salt
Chicche di patate e melanzane con ragù (Potato and eggplant chicche with pork ragù)
Southern-style flat-iron with potato and corn hash and baby cos with buttermilk dressing
Epocha’s potato, leek and Gruyère pies
Mitch Orr’s potato and leek ravioli
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Potato, leek and silverbeet gratin
Herbed potato and crème fraîche tourte
Burmese duck leg and potato curry
Lamb neck shepherd’s pie
Perfect match: homemade chips with India pale ale
Blue-eye trevalla with potato, fennel and saffron aïoli
Potato and silverbeet frico
Potato potage
Potato salad with horseradish-mustard dressing
Minty potato and pea salad
Potato and braised octopus salad
Potato, bitter greens and anchovy dressing
Dill-cured rainbow trout with beetroot and potato cakes and fresh horseradish
Potato and ricotta gnocchi with broccoli, radicchio and pangrattato
Martin Boetz’s potato salad with smoked trout
Perfect match: potato and anchovy pizza with fiano
Warm golden potato salad with lime butter and coriander
Sweet potato, silverbeet and goat’s feta pies
Chinese-style potato salad with ginger, chilli and spring onion
Perfect match: focaccia with nero d’Avola
Creamy mashed potato
Caramelised onion, fennel and potato Cornish pies
Potato and chorizo tacos
Potato, garlic and spinach soup
Fried egg dosa with potato curry
Why do chefs soak potatoes in water?
Soaking potatoes in water helps remove excess starch from the potato before cooking. A potato with too much starch might not cook as evenly or crisp as quickly or to the same degree that a potato that has been soaked to remove the excess starch. If you choose to soak your potatoes before cooking, ensure that you use cold water, as hot water can activate the starch in the potato and cause a gummy texture to the outside of your potato.
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