Sarra Ina Garten potato recipes cover everything from creamy mashed and buttery scalloped to tangy summer salads and crispy hash browns. These twenty tested favorites turn humble potatoes into the side dish everyone reaches for first.
1. Buttermilk Mashed Potatoes
Yukon Gold potatoes boiled until tender then mashed with buttermilk, butter, salt, and pepper until rich and impossibly smooth. Done in about 35 minutes and the buttermilk adds a subtle tang that lifts everything on the plate. Top with chives or parsley for color.
2. Smashed Potatoes
Boiled baby Yukon Gold or red potatoes roughly smashed with butter, warm half-and-half, salt, and pepper for a rustic, chunky texture you can’t get from a hand mixer. Ready in about 35 minutes and endlessly comforting. Fresh parsley or chives stirred in at the end keep them bright.
3. Mustard Roasted Potatoes
Baby Yukon Gold potatoes halved and tossed with olive oil, Dijon mustard, whole-grain mustard, garlic, thyme, and red pepper flakes then roasted until golden and crispy on the edges. Done in about an hour and the mustard crust adds a savory, tangy bite. Finished with chopped parsley.
4. Potatoes Anna
Paper-thin slices of russet potato layered in a skillet with melted butter, salt, pepper, and a touch of thyme then baked until the top is deeply golden and the edges are crispy. Ready in about 50 minutes and the presentation is stunning when you flip it onto a plate. A classic French side with only a handful of ingredients.
5. Scalloped Potatoes
Thinly sliced Yukon Golds layered with heavy cream, whole milk, garlic, nutmeg, Gruyère, and Parmesan then baked until bubbly and golden on top. Takes about an hour and a half but is almost entirely hands-off once it goes in the oven. Rich, creamy, and cheesy in every bite.
6. Scalloped Potatoes and Ham
Layers of thinly sliced russet potatoes and diced ham baked in a buttery roux of milk, heavy cream, Gruyère, and Parmesan with a hint of nutmeg. Done in about an hour and twenty minutes and hearty enough to be a main. Creamy, salty, and golden brown on top.
7. Dill Potato Salad
Tender baby red potatoes tossed with a creamy dressing of mayonnaise, sour cream, white wine vinegar, fresh dill, and scallions. Done in about 30 minutes and the tangy, herby dressing clings to every piece. Perfect for summer cookouts and picnics.
8. French Potato Salad
Warm baby potatoes dressed while still hot in a tangy vinaigrette of white wine vinegar, Dijon mustard, olive oil, fresh dill, and parsley. Ready in about 30 minutes and lighter than mayo-based versions with a bright, clean flavor. Optional capers add a briny punch.
9. Tarragon Potato Salad
Halved baby Yukon Gold potatoes dressed in a creamy blend of mayonnaise, Dijon mustard, white wine vinegar, fresh tarragon, and parsley. Done in just 25 minutes and the anise flavor of tarragon gives this version a distinctive, elegant twist. Light enough for a summer lunch.
10. Herbed Potato Salad
Bright lemon juice and Dijon mustard form the base of the vinaigrette tossed with small Yukon Gold potatoes, olive oil, fresh dill, parsley, and scallions. Ready in about 35 minutes and mayo-free with a tangy, herb-packed flavor. One of the freshest potato salads in her collection.
11. Lobster Potato Salad
Chunks of fresh lobster meat folded with Yukon Gold potatoes, mayonnaise, lemon juice, lemon zest, celery, red onion, and dill for a luxurious summer salad. Done in about 40 minutes and tastes like something from a seaside restaurant. Creamy, rich, and special enough for entertaining.
12. Loaded Potato Soup
Russet potatoes simmered with onion, garlic, chicken stock, heavy cream, and butter then loaded up with crispy bacon, shredded cheddar, sour cream, and chives. Done in about 50 minutes and thick, creamy, and warming on a cold night. Every spoonful has something to discover.
13. Roasted Potato Leek Soup
Roasted Yukon Gold potatoes and leeks blended with chicken broth, heavy cream, garlic, and thyme into a silky, velvety soup. Ready in about 55 minutes and the roasting step adds a caramelized depth you don’t get from boiling. Warm, savory, and elegant enough for company.
14. Potato Basil Frittata
Golden diced Yukon Gold potatoes sautéed with onion then baked into an egg custard with fresh basil, Gruyère, salt, and pepper until puffed and set. Done in about an hour and beautiful sliced into wedges for brunch or a light dinner. Buttery potatoes in every bite.
15. Potato Kugel
Grated russet potatoes and onion mixed with beaten eggs, flour, baking powder, and vegetable oil or schmaltz then baked until the top is deeply golden and crispy with a soft, savory center. Ready in about an hour and twenty minutes and a holiday favorite. Parsley adds a fresh finish.
16. Skillet Roasted Chicken Thighs and Potatoes
Bone-in, skin-on chicken thighs seared until crispy then roasted in the same skillet with halved baby Yukon Gold potatoes, garlic, rosemary, butter, and olive oil. Done in about 50 minutes and the potatoes soak up all the savory pan drippings. A one-pan dinner with golden, crackling skin.
17. Bangers and Mash
Pork sausages browned in olive oil served over buttery Yukon Gold mashed potatoes with heavy cream and topped with a rich onion gravy made with stock and Worcestershire sauce. Done in about an hour and deeply comforting. A British classic with Ina’s polished touch.
18. Waffle Iron Hash Browns
Shredded russet potatoes tossed with melted butter, olive oil, salt, and pepper then pressed in a hot waffle iron until golden, crispy, and laced with deep ridges. Done in just 20 minutes and the waffle iron gives you maximum crunch with zero flipping. Top with sour cream, chives, or cheese.
19. Sweet Potato Casserole
Mashed sweet potatoes whipped with butter, brown sugar, vanilla, heavy cream, eggs, and cinnamon topped with a crunchy streusel of flour, brown sugar, cold butter, and chopped pecans. Done in about 55 minutes and the contrast between the silky filling and crispy topping is irresistible. A Thanksgiving staple.
20. Sweet Potato Pie
Creamy sweet potato filling seasoned with brown sugar, cinnamon, nutmeg, vanilla, heavy cream, and eggs baked in a buttery homemade crust until set and golden. Ready in about an hour and fifteen minutes with a velvety, spiced filling that holds a clean slice. Rich, warm, and just sweet enough.
