When it comes to side dishes, the potato is king of them all. Not only are these potato side dishes easy, but they are so versatile. Whether you’re looking for a side to go with steak, BBQ, or Korean, the potato can tackle them all. Not only that but these recipes are quick and easy!
Potato Side Dish 01: Easy Potatoes Au Gratin
This side dish goes perfectly with any Sunday dinner or BBQ. With a little time in the oven, this quick side dish will please the whole crew.
Easy Potatoes Au Gratin
- 3 tbsp. butter
- 3 tbsp. flour
- 1 ½ tsp. salt
- 2 c. milk
- 1 c. cheddar cheese shredded
- 5 c. potatoes thinly peeled and sliced
- ½ c. onion chopped
- Begin by heating your oven to 350°F and preparing a 2-qt. baking dish by spraying it with cooking spray. Next, melt the butter in a saucepan over low heat. When the butter is melted, whisk in the flour, salt, and a dash of pepper until it's smooth. Then slowly add in the milk while continuing to whisk and allow the mixture to come to a boil. Let the mixture boil for a few minutes so that it thickens before stirring in the cheese and allowing it to melt.
- Once the cheese has melted, remove from heat and stir in the potatoes and onion until combined. Put the mixture into your prepped baking dish and cover with foil before baking for an hour. After an hour, remove the foil and bake another 30-40 minutes or until the potatoes are tender. Top with additional cheese if desired and serve!
Potato Side Dish 02: Bacon Wrapped Russet Wedges
Taking our potato game up a notch are these bacon wrapped beauties. Russet potatoes meet crunchy bacon to create a side dish is made for a backyard BBQ. Grab a set of serving dishes so each person can have their preferred dipping sauce and you’re set!
Bacon Wrapped Russet Wedges
- 3 large russet potatoes scrubbed
- 9 slices bacon
- cooking spray
- salt and pepper to taste
- Begin by heating your oven to 450°F and lining a baking sheet with foil. Give the foil a generous spray of cooking oil. Next, cut the potatoes into 6 wedges and season with salt and pepper. Then cut the bacon in half and wrap each around a potato wedge. Secure with toothpicks if needed.
- Place the wedges on your baking sheet and place in the oven for 15 minutes before flipping and then baking another 15 minutes. When the potatoes are golden and the bacon is crispy, they are done! Remove from the oven and serve!
Potato Side Dish 03: Sour Cream Mashed Potatoes
These are game a changer. They are creamy and so full of flavor it’s kinda insane! These would be amazing with a grilled steak. After you’ve picked up your ingredients, don’t forget to pick up a hand mixer to make mashing your potatoes even easier.
Sour Cream Mashed Potatoes
- 2 lbs. potatoes cut into 2 inch pieces
- ½ c. sour cream
- ¼ c. half and half
- 4 tsp. garlic minced
- 4 tbsp. butter
- salt and pepper to taste
- Begin by scrubbing the potatoes to remove dirt and debris. Then cut them into 2-inch square and place them into a large stock pot. Pour enough water into the stockpot to cover the potatoes and bring them to a boil. Allow the potatoes to boil until they are very tender, about 20-25 minutes. When the potatoes are soft, drain the water from the pot. Then add in the sour cream, milk, butter, garlic, salt, and pepper and mash until you reach your desired consistency. Serve and enjoy!
Potato Side Dish 04: Garlic Butter Hasselback Potatoes
This potato side dish makes great use of your oven. The garlic and butter add flavor and crisp to the fluffy russet potatoes. The dish is quick and comes together pretty easily, which makes it ideal for a busy evening.
Garlic Butter Hasselback Potatoes
- 6 small russet potatoes scrubbed, rinsed, dried
- 5 tbsp. butter
- 5 cloves garlic minced
- salt and pepper to taste
- 1 c. Italian cheese shredded (optional)
- fresh parsley for garnish
- Begin by heating your oven to 425°F and greasing a baking sheet with cooking spray. Next, hasselback the potatoes using your preferred method. You can place them between two chopsticks and then slice thinly so that you leave about ¼" edge at the bottom of the potato that is uncut. When all potatoes have been sliced, place them on the baking sheet and prepare the butter sauce.
- Melt the butter in a pan over medium heat. Then add the garlic and cook for a few minutes to release the flavor. Brush the garlic butter mixture over the potatoes, making sure to get the butter into each slice. Bake the potatoes for 45 minutes or until they are golden. They should be crisp on the outside and tender on the inside. If you'd like to sprinkle cheese on top, do so now and then bake another 5 minutes. Then remove from the oven, garnish with parsley, and serve!
Potato Side Dish 05: Twice-Baked Sweet Potatoes
Whether this is a side dish or a dessert is totally up to you. I prefer to have a little something sweet on my table, and this potato side dish takes the cake! The sweet potatoes are lifted by the sweetness of the marshmallow and maple syrup adds some depth of flavor that’s truly delicious. Just make sure to watch them while they broil…we’ve had burnt marshmallow sweet potatoes more times than I can count. Ha ha!
Twice-Baked Sweet Potatoes
- 4 medium sweet potatoes washed and dried
- 1 tbsp. canola oil
- 3 tbsp. butter softened
- 3 tbsp. maple syrup
- 1 tsp. vanilla extract
- ¾ tsp. pumpkin pie seasoning
- ⅛ tsp. salt
- 2 c. mini marshmallows
- Begin by heating your oven to 400°F and lining a baking sheet with tinfoil. Next, brush the potatoes with oil, poke a few sets of holes in them using a fork, and put them on the baking sheet. Allow the potatoes to bake for an hour, or until they are tender. When the potatoes are done, allow them to cool for at least ten minutes before proceeding to the next step.
- When the sweet potatoes are cooled, slice them lengthwise. Then carefully scrape out the inside, leaving ¼" of potato in the shell. Place the potato insides into a bowl and stir in the butter, syrup, and seasonings until they are well combined.
- Next, divide the filling between the potatoes and fill them. Divide the mini-marshmallows evenly among the skins and place them on top. Give them a gently push to make sure they stay in place. Then place them back in the oven to bake for 15 minutes before broiling them for 1-2 minutes so that the marshmallows brown. Watch them CAREFULLY so that they don't start on fire and burn. Serve and enjoy!
Potato Side Dish 06: Gamja Jorim or Korean Braised Potatoes
This potato side dish is a traditional dish in Korean cuisine. It pairs perfectly with Korean BBQ, steamed rice, and more. The sweet and salty soy sauce pairs perfectly with the soft and delicate potatoes to create something that can best be described as “yum!”
Gamja Jorim-Korean Potatoes
- 4 ½ c. baby potatoes peeled
- ½ c. water
- ¼ c. soy sauce
- ¼ c. sugar
- 1 tbsp. dark soy sauce
- 4 cloves garlic smashed
- 1 tbsp. sesame oil
- 1 tsp. sesame seeds for garnish
- This recipe is crazy easy and quick. Place all of your ingredients into a stock pot and add an additional ¼ cup of water. Cover the pot and bring it to a boil over high heat. When the mixture begins to boil, lower the temperature to medium-low and allow it to simmer (still covered) for 15-20 minutes. The potatoes should be tender but not falling apart.
- When the potatoes are tender, remove the lid and allow the sauce to thicken by turning the heat up to medium-high for about 5 minutes. When the sauce has thickened, remove it from the heat and add the sesame oil. Then garnish with sesame seeds and serve!
The next time you’re looking for a side dish that is both filling and versatile, don’t overlook the humble potato! Happy Cooking!