10 Easy Ways to Make Potatoes More Exciting!

If you’re anything like me, potatoes are a big part of your diet. They are convenient to buy, can be pretty affordable for the amount of food you can get out of it, have a decent shelf life, and are just simply delicious. However, if you are also like me and you eat a lot of potatoes, it can get a little boring. I wanted to mix it up, so I thought of some easy ways I’ve spiced up (no pun intended) my potato meals and wrote some recipes. I wanted to keep it pretty minimal, so a lot of the measurements (pretty much all of them) are really lenient. One of the best things about potatoes is that they are super easy to cook and are incredibly versatile, from ultra savory dishes all the way to dessert. Yes, dessert potatoes! Feel free to just use what you have, leave things out you don’t, or take some inspiration from the flavor combos in this post and make your own concoctions.

I also enlisted the help of my fellow Tulhoma writers and had them add a couple of their own recipes, as well as a couple of yummy recipes from some of our favorite food websites. Hopefully this post offers you a fun and simple way to get into the kitchen. Enjoy! 

Sweet Potato Fries with Homemade Spicy Honey Mustard

Ingredients for fries:

  • 1-2 medium sweet potatoes, also works with regular potatoes!
  • 2 tbsp of olive or coconut oil 
  • A pinch of salt 
I like to flip the fries about half way through baking to help cook evenly

Directions:

Preheat the oven to 400 degrees. Wash and peel potatoes (*peeling is optional). Cut fries into desired shape and thickness. Toss to coat evenly in oil, then lay fries onto a parchment covered baking sheet. Sprinkle salt over the fries. Bake for about 25- 30 minutes or until desired crispness (sweet potatoes take a little longer to cook).  

Spicy Honey Mustard Dipping Sauce:

  • 3 tbsp mayonnaise (can be veganaise as well)
  • 1 to 1 1/2 tbsp dijon mustard
  • 1 tbsp honey or maple syrup, or sweeten to taste (local honey is best, if you can find it)
  • Splash of lemon juice (fresh or store bought is fine, but fresh tends to taste better)
  • Dash of cayenne pepper

Directions for dipping sauce: 

Mix all of the ingredients together until smooth, enjoy!  

Parmesan Truffle Fries 

This truffle salt was $13.79 at my local Whole Foods. I know that’s expensive for salt, but this is my second jar and I think it is worth it, if you are a true fan of truffle flavor. I also saw truffle oil and whole truffles. I think the salt works better for me because it’s more versatile than an oil and it’s more convenient than buying whole truffles. This specific salt is also incredibly flavorful, so a little goes a long way and this jar will last a long time.

Ingredients:

  • 1-2 medium russet potatoes cut into desired shape and thickness 
  • 2 tbsp olive or coconut oil 
  • A pinch of truffle salt
  • Freshly grated Parmesan cheese to taste, about a 1/4 a cup

Directions: 

Preheat the oven to 400 degrees. Wash and peel potatoes (*peeling is optional). Cut fries into desired shape and thickness. Toss to coat evenly in oil, then lay fries onto a parchment paper covered baking sheet. Sprinkle truffle salt over fries. This particular truffle salt has a great, strong favor so use sparingly, mix with regular salt for a more subtle taste. Bake for about 25 to 30 minutes or until desired crispness. Take out of the oven and immediately grate the parmesan over the fries to let it melt, or put back in the oven for a few more minutes to crisp up the cheese!  

Before baking. I roughly peeled the potatoes and cut them fairly thick
After baking. The truffles in the salt are so tiny, it is hard to see on the fries, but don’t let that fool you, the flavor is amazing!

Rosemary Lemon Potato Wedges

Ingredients:

  • 4-6 medium potatoes (any variety you have/prefer)
  • 2-4 Tbsp of olive or coconut oil, enough to evenly coat the potatoes. Also super delicious with butter! If using butter, I like to use half olive oil and half butter.
  • Fresh or dried rosemary to taste
  • Black pepper to taste 
  • Garlic powder to taste 
  • Lemon zest of half a lemon (zest the lemon before you juice)
  • Juice of half a lemon 
I cut the potatoes quite small, but sometimes I will only cut the potatoes into fourths. It tends to cook about the same either way.

Directions:

Preheat the oven to 400 degrees. Wash lemon in hot water and zest. Hot water will remove any wax. Wash and peel potatoes (*peeling is optional). Cut potatoes into chunks, as small or large as you want, then put into a baking dish. Add oil/butter, spices, and lemon juice. Toss to coat evenly. Cover baking dish with foil (*optional, but I find it cooks more evenly this way). Bake for 45-60 minutes. *Remove foil and put back in the oven for another 10-15 minutes to crisp up the top of the potatoes. Sprinkle the lemon zest over potatoes before serving.

I was running out of light when taking this picture, but this dish is so fresh! I think it pairs really well with fish.

Cheesy Bacon Chips (Bethany)

Ingredients: 

  • 1 large russet potato scrubbed and sliced into ⅛” rounds
  • ¾ cup shredded cheese 
  • 2 tbs crumbled bacon
  • Salt and pepper to taste
  • Chives (if you got em)
  • 1/4 cup sour cream
  • Cooking spray

Directions:

Preheat oven to 375 degrees. Bring sliced potatoes to a boil from cold water and cover for 5 minutes. Carefully drain and lay sliced potatoes to dry. Grease baking sheet with cooking spray and lay out potato slices. Lightly sprinkle with salt and pepper. Top with cheese and bacon. Bake for 12 minutes. Top with chives and sour cream before serving.  

Potato Medley 

This is a great recipe to make for meal prep! It also helps me cut down on produce waste. You can use whatever veggies you have on hand, and it gives me a reason to use some spices that might be sitting in my cabinet unused.

Ingredients:

  • 4-8 medium yellow or russet potatoes
  • 1 medium sweet potato (*optional, but adds a bit of sweetness)
  • 1 bell pepper
  • A quarter of an onion, preferably white or yellow
  • 1-2 medium carrots
  • 1 small yellow squash. Zucchini would work too
  • Frozen, canned or fresh peas
  • Frozen, canned or fresh green beans
  • Olive oil, enough to evenly coat potatoes and veggies
  • Salt to taste
  • 1-3 small cloves of garlic, depending on how much you like garlic
  • Spices to taste ( e.g., black pepper, thyme, rosemary, garlic powder, basil, oregano, white pepper, etc)
  • Splash of water

Directions: 

Preheat the oven to 400 degrees. Wash and chop veggies, set to the side. Wash and peel potatoes (*peeling is optional). Chop potatoes into chunks, as big or small as you like. Add all of the potatoes and veggies to a large baking dish. Add a splash of water to prevent sticking and help add more steam when baking. Drizzle olive/coconut oil, toss to coat everything evenly (I tend to just mix with my hands). Add salt and other spices of your choice, mix again. Cover with foil (this helps it cook more evenly, especially when making a bigger batch). Bake for about 60 minutes. Remove foil and bake for another 10-20 minutes or until done. 

Baking time will vary depending on how big of a batch you’re making.
This is quite a big batch, but a good option for families, and it’s great for meal prep. This will last in the fridge for at least a few days. I also like to use any leftovers I have to make soup!

Baked Sweet Potato 3 Ways:

Honey and Goat Cheese Sweet Potato

Ingredients: 

  • 1 medium sweet potato, also works with regular potatoes!
  • Goat cheese crumbles to taste   
  • Honey to taste (local honey, if possible)
  • Your favorite jam or jelly 

Directions:

Preheat the oven to 400 degrees. Wash potato. Wrap potato in foil and bake for about 45-60 minutes or until soft. Take out of the oven and remove foil. Make a slit in the middle of the potato to make it open faced, you can put different toppings on each half, if you like. Add cheese crumbles and honey to taste. Put jam or jelly on the side to add an extra punch of flavor. I also like to add a sprinkle of black pepper or chili flakes.

Baked Breakfast Sweet Potato (Taryn)

Ingredients: 

  • 1 medium sweet potato
  • ¼ cup of plain yogurt (Greek and European)
  • ¼ cup of granola
  • ½ tsp of cinnamon
  • Other optional toppings: brown sugar, honey or maple syrup, fruit (berries, diced apples or peaches), nuts (walnuts or shaved almonds), butter.

Directions:

Since I usually don’t make time to preheat my oven and bake a potato in the morning, I wrap the sweet potato in a damp paper towel and microwave it in three-minute intervals, flipping each time. Depending on the size of the sweet potato, it will take 8-10 minutes to cook through. Let it cool slightly before taking it out of the microwave and unwrap. Split the sweet potato in half and with your fork or knife make a cross hatch that way the yogurt and your sweetener of choice can mix into the sweet potato. Top with yogurt, granola, cinnamon, and other toppings you like. Anything that you would put on oatmeal will pair well here. So get creative. This is surprisingly filling and gives me a good level of energy in the morning. 

Dessert Sweet Potato 

Ingredients (you can get really creative with this!):

  • Nut butter of choice (peanut, almond, cashew, coconut, etc). Sunflower butter is a great alternative to nut butter.
  • Chocolate syrup. You can also use your favorite chocolate bar, chopped into small, meltable pieces.
  • Honey or maple syrup
  • Topping options: cinnamon, coconut shreds, hemp seeds, whipped cream, etc. 

Directions:

Preheat the oven to 400 degrees. Wash potato. Wrap potato in foil and bake for about 60 minutes or until soft. Take out of the oven and remove foil. Make a slit in the middle of the potato to make it open faced, you can put different toppings on each half, if you like. Add nut butter, chocolate, maple syrup or honey, and your favorite combination of toppings.

Nut/seed butter and sweet potato might sound like an odd combination, but it is so yummy! I will admit, this is called “dessert potato”, but I have been known to eat this for breakfast as well.

Other Easy Recipes:

Bon Appetite: Sweet potatoes with hot honey butter and lime!

Oh She Glows: Crispy smashed potatoes with avocado garlic aioli!

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