20 Best Potato Recipes to Try at Home

The one of the best reasons to add potatoes to your diet because they’re incredibly flexible. Plus, they’re an excellent source of fibre and keep you feeling fuller for longer. While starchy, potatoes are rich in antioxidants and these delicious potato recipes are some of the easiest (and best) to try at home!

1. Creamy Dauphinoise Potatoes

Creamy Dauphinoise Potatoes
© Maria, AdobeStock

A beautiful dish that works well as a side accompaniment, dauphinoise are creamy and oozes with flavour. This truly is a dish to savour.

Cooking Time: 50-60 minutes.
Yield: 6-8 servings.

Ingredients:

  • 1kg of Peeled and Thinly Sliced Potatoes
  • 400ml of Whole Milk
  • 300ml of Double Cream
  • 2 Peeled and Crushed Garlic Cloves
  • 75g of Grated Parmesan Cheese
  • 1 Diced Onion
  • 2 Teaspoons of Butter
  • 3 Tablespoons of Chopped Thyme

Directions:

  1. Set the oven to a medium temperature and lightly grease a gratin or baking dish with butter.
  2. Lay the sliced potatoes on paper towels to drain any excess moisture and set them aside for 5 minutes.
  3. Pour cream and milk into a saucepan and mix in the onions, thyme, and garlic.
  4. Begin to heat the mixture very slowly and continue until it begins to bubble. Then, remove the pan from the heat and strain thoroughly.
  5. Pour the mixture into a jug and cover with wrapping foil to keep it warm.
  6. Layer the potato slices into the gratin dish and overlap them slightly. Season the potato slices with salt and pepper and begin with a new layer of potatoes.
  7. Pour the milk and cream mixture over the potatoes and finish with a final layer of sliced potatoes. Sprinkle the cheese over the top of the potatoes and bake in the oven for 50-60 mixtures.

2. Stilton and Pepper Roast Potatoes

Stilton and Pepper Roast Potatoes
© Richard Semik, AdobeStock

These roast potatoes are not only budget-friendly but incredibly delicious. This dish has an interesting flavour combo and is one to enjoy.

Cooking Time: 55 minutes.
Yield: 8 servings.

Ingredients:

  • 1kg of Peeled and Cubed Potatoes
  • 250g of Crumbled Stilton Cheese
  • 4 Diced and Deseeded Red and Green Bell Peppers
  • 6 Tablespoons of Sunflower Oil
  • 5 Sliced Spring Onions
  • 1 Tablespoon of Crushed Chili Flakes

Directions:

  1. Preheat the oven to a medium setting.
  2. In a deep pot, add the potatoes and cover them with water. Mix a teaspoon of salt into the water and bring to the boil. Let the potatoes simmer gently for 8-12 minutes on a low-to-medium heat.
  3. Once tender, drain the potatoes and let them air dry for 5-10 minutes.
  4. Pour half of the sunflower oil onto a baking tray and add the potatoes and peppers. Drizzle the remaining oil over the top and roast in the oven for up to 25 minutes.
  5. Carefully remove the baking tray from the oven and top the potatoes with the crumbled stilton cheese. Sprinkle half of the chili flakes across the potatoes, then put them back in the oven and roast for another 10-12 minutes – or until the potatoes are crispy and the cheese has melted.
  6. Once cooked, top the potatoes with the remaining chili flakes and spring onions.

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3. Quick Crispy Oven Potatoes with a Garlic Dressing

Quick Crispy Oven Potatoes with a Garlic Dressing
© marysckin, AdobeStock

Crispy but incredibly tasty, this potato dish makes a fantastic accompaniment to a Sunday roast.

Cooking Time: 20-25 minutes.
Yield: 4-6 servings.

Ingredients:

  • 3 Tablespoons of Mayonnaise
  • 1kg of Peeled and Quartered Potatoes
  • 1 Teaspoon of Cayenne Pepper
  • 1 Teaspoon of Oregano
  • 1 Teaspoon of Paprika
  • 2 Tablespoons of Vegetable Oil
  • 75g of Chopped Walnuts
  • 75g of Grated Parmesan Cheese
  • 100ml of Olive Oil
  • 3 Crushed Garlic Cloves
  • 3 Tablespoons of Chopped Chives
  • 125g of Chopped Spinach Leaves
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven at a medium temperature.
  2. Add the peeled potatoes to a deep cooking pan and fill with cold water. Bring the water to the boil and let the potatoes slowly simmer until they’re tender or for around 8-10 minutes.
  3. Drain the potatoes and set them aside to dry for up to 10 minutes.
  4. Grease a baking tray with vegetable oil and put potatoes on when they’ve dried. Top them with peppers, paprika, and oregano.
  5. Roast the potatoes in the oven for 20-25 minutes or until the outside is crispy (but not burnt).
  6. Whisk walnuts, garlic, olive oil, spinach, chives, salt, and pepper in a blender to create a pesto. When blitzed to a very fine, runny consistency, add the mayonnaise.
  7. Remove the crispy potatoes from the oven and serve with the garlic and mayo pesto.

4. Spicy Eggs and Potatoes

Spicy Eggs and Potatoes
© JackF, AdobeStock

Originally from North Africa, this dish is a real treat. It’s spicy, and delicious, and the eggs really take the dish up a notch. You could technically serve this as a main meal.

Cooking Time: 35-40 minutes.
Yield: 2 servings.

Ingredients:

  • 4 Peeled and Cubed Potatoes
  • 4 Tablespoons of Olive Oil
  • 2 Minced Garlic Cloves
  • 2 Sliced Red Onions
  • 4 Eggs
  • 2 Teaspoons of Ground Cumin
  • 5 Chopped Tomatoes
  • 2 Tablespoons of Chili Flakes
  • 4 Tablespoons of Yogurt
  • 2 Tablespoons of Chopped Coriander

Directions:

  1. Preheat the oven to a medium-to-high temperature.
  2. Add potatoes to a pan and fill with water. Bring the water to a boil and simmer for 10-12 minutes on a medium-to-high heat.
  3. Drain the potatoes and set them aside to dry out for 5 minutes.
  4. In a frying pan, heat the olive oil and fry the garlic, cumin, and onions at a low temperature for 8-10 minutes.
  5. Mix in the potatoes and increase the heat slightly. Season the potatoes and stir in the tomatoes and cook for 5-7 minutes. Add a tablespoon of water if the mixture begins to dry out too quickly.
  6. Make space for the eggs by creating shallow holes around the potato and onion mixture. Carefully, crack the eggs into the pan and place the frying pan in the oven.
  7. Bake the potatoes and eggs for 5-10 minutes, or until the eggs are cooked but the yolks are still soft.
  8. Remove the pan from the oven and let it rest for 2-3 minutes.
  9. Top with chili flakes, coriander, and a dollop of yogurt.

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5. Leek and Potato Soup

Leek and Potato Soup
© Camera Nation, AdobeStock

This soup is a hearty dish that’s tasty and ideal for those who want a convenient dish they can make ahead of time.

Cooking Time: 30-35 minutes.
Yield: 4 servings.

Ingredients:

  • 750g of Peeled and Quartered Potatoes
  • 2 Tablespoons of Olive Oil
  • 5 Chopped Leeks
  • 2 Sliced Celery Stalks
  • 100g of Chopped Fennel
  • 3 Chopped Garlic Cloves
  • 1 Pint of Premade Chicken or Vegetable Broth
  • 25g of Chopped Thyme
  • 2 Tablespoons of Lemon Juice
  • Salt and Pepper for Seasoning

Directions:

  1. Fill a deep pot with water and potatoes and bring to a boil. Reduce the heat and simmer for 8-12 minutes or until the potatoes are tender.
  2. Drain the potatoes and set them to one side.
  3. In a pot, heat oil slowly before adding the fennel, leeks, celery, and garlic. Season the vegetables and cook for 15 minutes on a low heat. Keep a lid on the pot and stir every so often to avoid sticking.
  4. Roughly chop the potatoes into smaller pieces and add to the pot.
  5. Pour the broth into the pot. Stir in thyme and simmer for 5-7 minutes on a medium heat.
  6. Remove the soup from the heat and blitz with a stick blender or food processor. Blitz until the soup is creamy and smooth.
  7. Pour in the lemon juice and stir well. Season and warm through on a low heat for 2-3 minutes.

6. Roasted Onions, Pear, and Sweet Potatoes

Roasted Onions, Pear, and Sweet Potatoes
© robynmac, AdobeStock

A delectable dish that balances a host of delicate flavours. This oven-roasted dish can be a great main meal or side accompaniment.

Cooking Time: 50 minutes.
Yield: 2 servings.

Ingredients:

  • 1lb of Thick-Sliced Sweet Potatoes
  • 4 Cored and Quartered Pears
  • 1 Large Sliced Red Onion
  • 2 Tablespoons of Sunflower Oil
  • 3 Tablespoons of Chopped Thyme
  • 1 Teaspoon of Garlic Butter
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to a medium temperature and line a baking tray with oven-safe kitchen foil.
  2. In a bowl, mix together the onions, pears, thyme, and sweet potatoes. Drizzle the oil through and toss well to combine.
  3. Pour the potato mixture onto the baking tray and roast for 40-45 minutes.
  4. Once cooked, remove the mixture from the oven and top with garlic butter.

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7. Bacon and Cheese Hasselback Potatoes

Bacon and Cheese Hasselback Potatoes
© gkrphoto, AdobeStock

Hasselback potatoes are a classic dish to enjoy. They are perfect for families, students, or those just looking for something a little more exciting for dinner.

Cooking Time: 60-65 minutes.
Yield: 4 servings.

Ingredients:

  • 4 Large Potatoes
  • 150g of Sliced Mild Cheddar Cheese
  • 150g of Chopped Bacon Rashers
  • 4 Teaspoons of Softened Butter
  • 2 Crushed Garlic Cloves
  • 120g of Mixed Salad Leaves (Of Your Own Choosing)
  • 2 Sliced Tomatoes
  • 2 Tablespoons of Balsamic Vinegar
  • 2 Tablespoons of Olive Oil
  • 2 Tablespoons of Premade Breadcrumbs
  • ½ Sliced Cucumber

Directions:

  1. Preheat the oven at a medium temperature.
  2. Take 2 bowls and combine oil and balsamic vinegar in the first bowl to create a dressing. In the second, mix the salad leaves, cucumber, and tomatoes. Set both aside in the refrigerator for later.
  3. Carve 2 small slots ¾ of the way down into each potato and place them on a baking tray.
  4. Combine the garlic and butter and smear across each potato. Season with salt and pepper and bake for 55-60 minutes in the oven.
  5. In a frying pan, cook the bacon for 5 minutes. Remove from the heat and drain the excess fat from the bacon.
  6. When cooked, take the potatoes out of the oven, and place the sliced cheese on top. Sprinkle the breadcrumbs over the cheese and put it back into the oven until the cheese melts – around 5 minutes.
  7. Sprinkle the cooked bacon on top of the cheesy Hasselback potatoes and serve with the salad and dressing.

8. Potato and Spinach Casserole

Potato and Spinach Casserole
© fkruger, AdobeStock

This is a dish to savour because it’s super tasty and makes a perfect main meal or side dish.

Cooking Time: 30-35 minutes.
Yield: 4 servings.

Ingredients:

  • 4lbs of Peeled and Cubed Potatoes
  • 1 Finely Diced Onion
  • 3 Tablespoons of Sunflower Oil
  • 5 Minced Garlic Cloves
  • 250g of Sour Cream
  • 350g of Spinach Leaves
  • 250g of Grated Mature Cheddar Cheese
  • 2 Teaspoons of Garlic Powder
  • 2 Teaspoons of Dried Oregano
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to a medium temperature and combine oregano, garlic powder, salt, pepper, and sour cream in a bowl.
  2. Fill a pot with water and potatoes and season with salt. Cover the pot and boil slowly.
  3. Turn the temperature down and let the potatoes simmer for 8 minutes.
  4. Add oil to a frying pan and heat slowly. Put the onions into the pan and cook for 4-5 minutes on a low heat.
  5. Slowly add the spinach to the pan and cook until it wilts, then remove from the heat and mix it into the sour cream.
  6. Drain the potatoes and combine them with the sour cream and spinach mixture. Add to a casserole dish and sprinkle the grated cheese on top.
  7. Place the dish in the oven to bake for up to 25 minutes.

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9. Loaded Bacon and Cheese Skins

Loaded Bacon and Cheese Skins
© myviewpoint, AdobeStock

If you’re searching for comfort food or just a delicious alternative side dish for dinner, loaded potato skins are ideal.

Cooking Time: 1 hour 20 minutes.
Yield: 2 servings.

Ingredients:

  • 4 Large Potatoes
  • 300g of Chopped Bacon
  • 300g Chopped Mushrooms
  • 2 Tablespoons of Sunflower Oil
  • 75g of Soft Cream Cheese
  • 200g of Grated Mature Cheddar Cheese
  • 5 Finely Diced Spring Onions
  • 1 Egg
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven on a medium temperature.
  2. Place the potatoes on a baking tray and pierce the top parts with a fork. Place the potatoes into the oven and cook for up to 55 minutes.
  3. Remove the potatoes from the oven and let them cool down for 5 minutes. Then, slice each potato in half and remove the middle section so that the skins are left.
  4. Put the scooped potatoes into a bowl and bake the skins for 10 minutes on a low heat.
  5. Heat the sunflower oil in a pan for 1 minute and fry the mushrooms and bacon for 3-5 minutes. Remove and drain any excess fat once cooked.
  6. Combine spring onions, soft cream cheese, mushrooms, bacon, and half of the cheddar cheese in the bowl with the potatoes. Crack the egg and season and mash the ingredients together.
  7. Remove the skins from the oven and spoon the potato and bacon mixture into them. Place back in the oven and cook for 8-12 minutes.

10. Simple Jacket Potato

Simple Jacket Potato
© fkruger, AdobeStock

You can’t go wrong with jacket potatoes. They’re simple to make but incredibly tasty because they can be filled with whatever toppings you prefer.

Cooking Time: 50-55 minutes.
Yield: 1 servings.

Ingredients:

  • 2 Potatoes
  • 50g of Grated Mature Cheddar Cheese
  • 1 Sliced Tomato
  • 1 Teaspoon of Salted Butter
  • 2 Teaspoons of Olive Oil

Directions:

  1. Preheat the oven to a medium-to-high heat.
  2. Wash the potatoes under the tap and put them onto a baking tray. Drizzle the oil over the potatoes and pierce with a fork.
  3. Bake the potatoes in the oven for 45-50 minutes. Then, remove the tray from the oven and carefully cut down and across ¼ of the potato.
  4. Spoon in the butter, then sprinkle on the cheese and top with sliced tomatoes. Place back in the oven and bake for an additional 5-7 minutes – or until the butter and cheese have melted.

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11. Potato and Fish Croquettes

Potato and Fish Croquettes
© gkrphoto, AdobeStock

Spice up the traditional potato croquettes with some exquisite fish. This homemade dish is the perfect accompaniment to any main meal.

Cooking Time: 10-15 minutes.
Yield: 4 servings.

Ingredients:

  • 500g of Cooked Fish Fillets
  • 2 Boiled Potatoes
  • 3 Tablespoons of All-Purpose Flour
  • 2 Tablespoons of Chopped Parsley
  • 100g of Premade Breadcrumbs
  • 3 Eggs
  • 2 Teaspoons of Lemon Zest
  • 4 Tablespoons of Olive Oil
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven for 5 minutes at a low temperature.
  2. In a bowl, flake the fish with a fork and combine with the potatoes. Mash them thoroughly and stir in the zest, flour, and parsley.
  3. Crack the egg and mix with the potato and fish mixture until it is fully combined. Then, create small circular balls from the mixture.
  4. Combine breadcrumbs with the oil and coat each croquette thoroughly.
  5. Place the croquettes onto a baking tray and cook until golden or around 12-15 minutes.

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12. Potato Curry

Potato Curry
© Arundhati, AdobeStock

A very beautiful dish that can be made as hot – or mild – as you desire.

Cooking Time: 35-40 minutes.
Yield: 4 servings.

Ingredients:

  • 350g of Greek Yogurt
  • 350g of Peeled and Chopped Potatoes
  • 350ml of Sunflower Oil
  • 2 Tablespoons of Ground Ginger
  • 2 Bay Leaves
  • 2 Tablespoons of Garlic and Ginger Paste
  • 1 Teaspoon of Ground Cardamom
  • 2 Teaspoons of Crushed Fennel Seeds
  • 1 Teaspoon of Ground Mace
  • 3 Tablespoons of Mild Chili Powder
  • 1 Teaspoon of Garam Masala
  • 2 Tablespoons of Ground Coriander
  • 75g of Finely Chopped Tomatoes
  • 1 Teaspoon of Ground Turmeric
  • 5 Deseeded and Chopped Chili

Directions:

  1. Heat ¾ of the oil in a deep pan and gently heat for 40 seconds. Then, drop in the potatoes using tongs and fry for 10-12 minutes – or until golden.
  2. Once all of the potatoes are fried, remove using tongs and drain on paper towels.
  3. In a bowl, combine yogurt with ground ginger, fennel seeds, cardamom, mace, chili powder, and coriander. Whisk to create a paste, then set aside for 5 minutes.
  4. Heat the remaining oil in a second pan and add the ginger and garlic paste and bay leaves. Cook for 4-5 minutes before mixing in the turmeric and tomatoes.
  5. Cook the mix for 4-5 minutes more and mix in 300ml of water. Bring to a boil and mix in the yogurt.
  6. Add the potatoes, masala, and chili peppers and cook for 12-15 minutes.

13. Turnip and Potato Soup

Turnip and Potato Soup
© Magdalena Kucova, AdobeStock

A perfect dish for those lazy afternoons. The best thing about this soup is that it can be made ahead of time and reheated when it’s needed.

Cooking Time: 1 hour 10 minutes.
Yield: 4 servings.

Ingredients:

  • 2 ½lbs of Peeled and Chopped Potatoes
  • 2 Chopped Turnips
  • 3 Chopped Carrots
  • 2 Litres of Vegetable Stock
  • 1 Diced Onion
  • 3 Tablespoons of Salted Butter
  • Salt and Pepper for Seasoning

Directions:

  1. Add butter to a deep cooking pot and heat slowly until the butter melts. Stir in the onions and cook for 3-5 minutes. Then, mix in the turnip and cook for an additional 5-8 minutes.
  2. In a second pot, add carrots, potatoes, and the stock. Bring the mixture to the boil and mix in the turnips and onions and let the soup simmer for 50-55 minutes.
  3. When the potatoes are tender, remove them from the heat.
  4. Serve with a buttered roll.

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14. Twice Baked Potatoes Stuffed with BBQ Chicken

Twice Baked Potatoes Stuffed with BBQ Chicken
© Vladimir, AdobeStock

This is a dish to enjoy because it’s super tasty and has a nice kick to it.

Cooking Time: 1 hour 20 minutes.
Yield: 4 servings.

Ingredients:

  • 5 Sweet Potatoes
  • 300g of Diced Chicken Breast
  • 2 Tablespoons of Olive Oil
  • 100ml of BBQ Sauce
  • 3 Crushed Garlic Cloves
  • 1 Thinly Sliced Red Onion
  • 2 Thinly Sliced Jalapeno Peppers
  • Cooking Spray
  • 150g of Grated Cheese (Gouda Works Best)

Directions:

  1. Preheat the oven to a medium setting and grease a baking tray with half of the oil.
  2. Place the sweet potatoes onto the tray and drizzle the remaining oil over the top. Bake in the oven for 55-60 minutes. Cooking time, however, will depend on the actual size of the potatoes.
  3. Add the diced chicken to a frying pan and s.
  4. Grease a frying pan with the cooking spray and add the diced chicken. Cook for 8-12 minutes at a medium temperature. Stir constantly until the chicken is tender but cooked.
  5. When the potatoes are cooked, remove them from the oven, and set aside to cool for 5 minutes.
  6. In a bowl, combine the garlic with the cooked chicken and BBQ sauce.
  7. Carefully, slice a pocket into each potato and fill it with the BBQ chicken mixture. Top with onions, peppers, and cheese.
  8. Place the potatoes back into the oven to bake for an additional 10 minutes.

15. Carrot, Peas, and Potato Mash

Carrot, Peas, and Potato Mash
© bigacis, AdobeStock

Elevate your everyday mash with crushed carrots and peas. It’s very tasty and makes a great accompaniment to pies and steaks.

Cooking Time: 20-25 minutes.
Yield: 4 servings.

Ingredients:

  • 2lbs of Peeled and Cubed Potatoes
  • 1lb of Peeled and Chopped Carrots
  • 250g of Frozen Peas
  • 1 Sliced White Onion
  • 1 Tablespoon of Balsamic Vinegar
  • 25ml of Water
  • 25ml of Cream or Milk
  • 25g of Butter
  • Salt and Pepper for Seasoning

Directions:

  1. Add carrots, peas, and potatoes to a pan and fill it with cold water. Bring the water to the boil and cook for 15-20 minutes – or until the vegetables are tender.
  2. Remove the pan from the heat and drain the vegetables. Put them back into the pan and let them rest for 5-7 minutes.
  3. In a second pan, melt half of the butter and mix in the onions and water. Heat the mixture at a low temperature for 10-15 minutes, then stir in the vinegar and cook for a further 5 minutes.
  4. Mash the potatoes, carrots, and peas well and stir in the cream or milk. Combine thoroughly until the mashed potatoes are smooth.
  5. Finish by topping the mash with onions.

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16. Simple Garlic and Rosemary Baby Potatoes

Simple Garlic and Rosemary Baby Potatoes
© maria_lapina, AdobeStock

New baby potatoes are delicious and can be adapted with any flavour combo to enhance any dish.

Cooking Time: 45 minutes.
Yield: 4 servings.

Ingredients:

  • 1kg of Baby Potatoes
  • 2 Tablespoons of Dried Rosemary
  • 2 Crushed Garlic Cloves
  • 3 Tablespoons of Olive Oil
  • 50g of Butter
  • 2 Tablespoons of Sunflower

Directions:

  1. Preheat the oven on a medium setting.
  2. Slit each potato ½ down (lengthwise) to create a small pocket and place them onto a baking tray.
  3. In a bowl, combine rosemary, garlic, butter, and oil. Carefully add the mixture across the top of the potatoes (inside the pockets) and roast in the oven for 25-30 minutes.
  4. Remove the potatoes from the oven and drizzle a dash of olive oil over the top. Bake on a low heat for 10-15 minutes more.

17. Boulangère Potatoes

Boulangère Potatoes
© freeskyline, AdobeStock

This isn’t just an interesting dish, it’s super easy to make and a favourite for any night of the week.

Cooking Time: 55-60 minutes.
Yield: 4 servings.

Ingredients:

  • 800g of Peeled and Sliced Potatoes
  • 300ml of Vegetable Stock
  • 1 Finely Diced Onion
  • 50g of Unsalted Butter
  • 3 Crushed Garlic Cloves
  • 25ml of Olive Oil
  • 4 Tablespoons of Chopped Thyme
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven for 10 minutes on a medium setting and grease a roasting tin with oil.
  2. In a pan, melt ¾ of the butter and mix in the garlic and onions. Sauté for 8-10 minutes.
  3. Add 1 layer of potatoes to the tin and spoon over the garlic and onion mixture. Repeat this twice more or until all of the potatoes are used.
  4. Sprinkle thyme over the top and pour in the stock. Add the butter and place in the oven to bake for 50-55 minutes.

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18. Cheese, Egg, and Potato Bake

Cheese, Egg, and Potato Bake
© Sunny Forest, AdobeStock

A great dish that is easy to make and requires very little effort.

Cooking Time: 20-25 minutes.
Yield: 8 servings.

Ingredients:

  • 1 ½ lbs of Peeled and Sliced Potatoes
  • 8 Eggs
  • 4 Tablespoons of Mustard
  • 500g of Grated Cheese
  • 50g of Grated Parmesan
  • 250g of Cream
  • 25g of Salted Butter
  • Salt and Pepper for Seasoning
  • 150g of Chopped Celery (Optional)
  • 1 Sliced Onion (Optional)

Directions:

  1. Preheat the oven for 5-10 minutes at a low temperature and grease a deep baking dish with butter.
  2. Put the eggs into a pan and fill it with enough water so they are covered. Bring the pan to a boil and cook the eggs for 3-5 minutes.
  3. Remove the pan from the heat and put it in the kitchen sink. Run cold water over the pan to help cool the eggs down.
  4. When the eggs are cool to touch, remove the shell and thinly slice them.
  5. Layer the sliced potatoes in the greased dish and add a layer of sliced egg, followed by a layer of cheese. If using celery and onions, add them now.
  6. Add a second layer of potatoes and continue until all potatoes and eggs are layered.
  7. Pour the cream over the mix and sprinkle the remaining cheese on top.
  8. Bake in the oven for 20 minutes, then add the parmesan, and bake for 5 minutes or until the cheese has melted.

19. Bacon and Tomato Potato Salad

Bacon and Tomato Potato Salad
© JJAVA, AdobeStock

This interesting potato salad looks good and tastes amazing. The tomato and bacon combo really enhances the flavours too.

Cooking Time: 10-15 minutes.
Yield: 6 servings.

Ingredients:

  • 2lbs of New Potatoes
  • 4 Tablespoons of Sour Cream
  • 3 Tablespoons of Mayonnaise
  • 6 Slices of Bacon
  • 250g of Halved Cherry Tomatoes
  • 2 Tablespoons of White Wine Vinegar
  • 3 Tablespoons of Chopped Rocket
  • 1 Tablespoon of Chopped Chives

Directions:

  1. Put the potatoes into a deep pot and fill it halfway with water. Season generously with salt and bring the water to a boil. Reduce the heat and gently simmer for 12-15 minutes – or until the potatoes are tender.
  2. In a frying pan, add the bacon and cook for 5-7 minutes. Then, remove it from the pan and let it cool for 2 minutes. Chop and set the bacon to one side.
  3. Drain the potatoes once they’re tender. Run cold water over the potatoes to help them cool. Then, halve them.
  4. In a bowl, combine mayonnaise, sour cream, and vinegar. Season and mix in the potatoes. Toss well to coat and add the bacon, rocket, and tomatoes.
  5. Sprinkle chives over the top to finish.

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20. Delicious Fondant Potatoes

Delicious Fondant Potatoes
© voltan, AdobeStock

These fondant potatoes are delicious and a wonderful dish to try at home. They work great with a Sunday roast too.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 6 Peeled Potatoes
  • 100ml of Stock (Chicken or Vegetable)
  • 200g of Unsalted Butter
  • 4 Crushed Garlic Cloves
  • 50g of Chopped Thyme
  • Salt and Pepper for Seasoning

Directions:

  1. Slice the bottom and top parts of the potatoes and use a round pastry cutter to cut a perfect circle through the middle of the potatoes.
  2. In a frying pan, gently heat the oil at a low temperature for 2-3 minutes.
  3. Carefully add the potatoes to the pan flat side down and cook for 6 minutes, then turn over and cook for another 6 minutes.
  4. Pour the stock into the pan and scatter the thyme and garlic over the potatoes.
  5. Season the potatoes well and cover with a lid. Gently simmer the potatoes for 10-15 minutes or until they’re cooked through.
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