This post contains affiliate links. As an Amazon Associate, we earn from qualifying purchases.
A bag of potatoes might be the best deal in the grocery store. They’re filling, they keep for weeks, and they can be breakfast, a side dish or the whole dinner depending on how you cook them.
Potatoes are also one of the few foods that still stretch a dollar. A few pounds can anchor several meals.
The trick to not getting bored is changing the method. Baked, mashed, roasted, smashed, cut into fries, crisped in a skillet or baked in a creamy sauce, the same potato comes out tasting like a different dish each time.
This guide covers seven ways to cook potatoes, with a recipe for each one.
Which Potato Should You Buy?
- Russet: starchy and fluffy. Best for baking, mashing and fries.
- Yukon Gold: creamy and buttery, a good all-purpose potato. Use it for roasting, mashing, smashing and skillet potatoes.
- Red and baby potatoes: waxy and firm, so they hold their shape. Best for roasting, smashing and soups.
- If you only buy one bag, russets are usually the least expensive and work in most of these recipes.
7 Ways to Cook Potatoes
1. Baked Potatoes
A baked potato is the simplest method there is: oil, salt and about an hour in a hot oven. Skip the foil and the skin turns crisp while the inside goes soft and fluffy.
Best for: an inexpensive side, or a full dinner with toppings.
Get the recipe: Fluffy Baked Potatoes
More to try: Loaded Baked Potato Bar and Loaded Potato Skins.
2. Mashed Potatoes
Potatoes are simmered until tender, then mashed with butter and milk. They’re the classic side for roast chicken, meatloaf and every holiday dinner.
Best for: holidays, comfort food dinners and anything with gravy.
Get the recipe: Creamy Mashed Potatoes
More to try: serve them with Traditional Gravy.
3. Roasted Potatoes
Cut potatoes are tossed with oil and seasoning and roasted in a hot oven until the edges are golden. It’s hands-off, and other vegetables can share the pan.
Best for: weeknight sides and sheet pan dinners.
Get the recipe: Roasted Potatoes & Carrots
More to try: Easy Roasted Vegetables and Baked BBQ Chicken Drumsticks with Roasted Potatoes.
4. Smashed Potatoes
Small potatoes are boiled, flattened and roasted until the edges are crunchy and the middles stay creamy. They take a little longer than plain roasted potatoes, and they’re worth it.
Best for: a side that feels special without costing more.
Get the recipe: Crispy Smashed Potatoes
5. Oven Fries
Russets are cut into sticks, tossed with a little oil and baked on a sheet pan. You get homemade fries without a deep fryer or a pot of oil.
Best for: burgers, sandwiches and kid-friendly dinners.
Get the recipe: Oven-Baked Fries
6. Skillet Potatoes
Diced potatoes are cooked in a skillet with onion and bell pepper until golden. A heavy cast iron skillet gives them the best crust.
Best for: breakfast with eggs, or breakfast-for-dinner.
Get the recipe: Skillet Breakfast Potatoes
More to try: One-Pot Sausage and Potato Hash and Savory Beef & Potato Hash.
7. Scalloped Potatoes
Thin slices of potato are baked in a creamy cheese sauce until bubbly and browned on top. It’s the richest method on the list and a natural fit for a holiday table.
Best for: Easter, Christmas and Sunday dinner.
Get the recipe: Scalloped Potatoes
Potato Cooking Times at a Glance
| Method | Heat | Time |
|---|---|---|
| Baked | 425°F oven | 50–60 minutes |
| Mashed | Simmer on the stove | 15–20 minutes |
| Roasted | 425°F oven | 30–35 minutes |
| Smashed | Boil, then 425°F oven | 15–20 minutes, then 25–30 minutes |
| Oven fries | 425°F oven | 30–35 minutes |
| Skillet | Medium, then medium-high | About 20 minutes |
| Scalloped | 375°F oven | About 50 minutes |
How to Store Potatoes
- Keep potatoes in a cool, dark, dry place like a pantry or cupboard, not in the fridge.
- Store them away from onions. Kept together, both spoil faster.
- Use a paper bag, a basket or an open bowl so air can move around them.
- Cut away small sprouts and green spots before cooking. If a potato is soft, shriveled or very green, throw it out.
Potato Questions
Do I need to peel potatoes before cooking them?
No. The skin has fiber and saves prep time. Leave it on for baked, roasted, smashed and skillet potatoes and for oven fries. Peel them for the smoothest mashed potatoes, or leave the skins on for a rustic mash.
Why are my roasted potatoes not crispy?
The pan is usually too crowded or the oven isn’t hot enough. Spread the pieces out in a single layer with space between them, use 425°F, and pat the potatoes dry before adding the oil.
How long do cooked potatoes last in the fridge?
About 3 to 4 days in a covered container. Mashed potatoes also freeze well for a few months. Reheat them with a splash of milk.
Is it safe to eat a sprouted potato?
If the potato is still firm, cut out the sprouts and any green spots and cook it as usual. If it’s soft, shriveled or very green, throw it out.
More cooking basics: How to Cook Chicken Perfectly Every Time and our Beginner’s Guide to Cooking from Scratch.
