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.