You know those days when only a warm, creamy potato dish will do? Idaho potatoes are the ultimate comfort food heroes, ready to transform into everything from velvety soups to decadent casseroles. We’ve gathered 18 irresistible recipes that promise coziness in every bite. Let’s dive into these comforting creations—your next favorite meal is waiting!
Garlic Mashed Idaho Potatoes
Sometimes the simplest dishes are the most satisfying, and that’s certainly true for these creamy, garlic-infused mashed potatoes. Starting with Idaho potatoes gives you the perfect fluffy texture, while roasted garlic adds a mellow, sweet depth that’s far more sophisticated than raw garlic. Let’s walk through each step together to create this comforting side dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 pounds of Idaho potatoes, peeled and cut into 1-inch chunks (I find this size cooks evenly)
– 1 whole head of garlic
– 1 teaspoon of extra virgin olive oil, my go-to for roasting
– 1 cup of whole milk, warmed (room temperature helps prevent a gluey texture)
– ½ cup of unsalted butter, cut into tablespoons
– 1½ teaspoons of kosher salt
– ½ teaspoon of freshly ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice the top ¼ inch off the head of garlic to expose the cloves.
3. Place the garlic on a small piece of aluminum foil, drizzle with 1 teaspoon of olive oil, and wrap tightly.
4. Roast the wrapped garlic in the preheated oven for 40 minutes, until the cloves are soft and golden brown.
5. While the garlic roasts, place the peeled potato chunks in a large pot and cover with cold water by 1 inch.
6. Add 1 teaspoon of kosher salt to the water and bring to a boil over high heat.
7. Reduce the heat to medium and simmer the potatoes for 20-25 minutes, until they pierce easily with a fork.
8. Tip: Start with cold water—it helps the potatoes cook more evenly from the outside in.
9. Drain the potatoes thoroughly in a colander and return them to the warm pot.
10. Let the potatoes sit in the pot for 1 minute to allow excess moisture to evaporate.
11. Squeeze the roasted garlic cloves from their skins into a small bowl and mash with a fork until smooth.
12. Tip: Roasting garlic tames its sharpness and brings out a sweet, nutty flavor perfect for mashing.
13. Add the mashed roasted garlic, remaining ½ teaspoon of salt, black pepper, and butter to the potatoes.
14. Use a potato masher to begin mashing the mixture until the butter melts.
15. Gradually pour in the warmed milk while continuing to mash.
16. Switch to a wooden spoon and stir vigorously for 1-2 minutes until the potatoes are smooth and creamy.
17. Tip: Avoid over-mixing with electric beaters, as this can make the potatoes gummy instead of fluffy.
18. Taste and adjust seasoning if needed, but be careful not to over-salt.
19. Transfer the mashed potatoes to a serving bowl.
Delightfully smooth with a subtle sweetness from the roasted garlic, these potatoes have a rich, comforting flavor that pairs beautifully with roasted meats or holiday feasts. For a creative twist, top them with crispy fried onions or a drizzle of truffle oil just before serving to add an elegant touch.
Cheesy Idaho Potato Casserole
Just in time for holiday gatherings or cozy family dinners, this Cheesy Idaho Potato Casserole is the ultimate comfort food that’s surprisingly simple to master. Join me as we walk through each step methodically, ensuring even a beginner can create this creamy, golden-brown delight. Let’s get started with the basics you’ll need.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 3 lbs Idaho potatoes, peeled and thinly sliced (I find a mandoline slicer ensures even cooking, but a sharp knife works too)
– 1 cup heavy cream (for that rich, velvety base)
– 1 cup whole milk
– 2 cups shredded sharp cheddar cheese, divided (I prefer grating it fresh—it melts so much better than pre-shredded)
– 1/2 cup grated Parmesan cheese
– 1 small yellow onion, finely diced (this adds a subtle sweetness)
– 3 cloves garlic, minced
– 2 tbsp unsalted butter, plus extra for greasing (I always use unsalted to control the saltiness)
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp ground nutmeg (a little secret for depth of flavor)
– 1 tbsp chopped fresh parsley, for garnish (optional, but it adds a nice pop of color)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter to prevent sticking.
2. In a large pot, combine the sliced Idaho potatoes, heavy cream, whole milk, diced yellow onion, minced garlic, salt, black pepper, and ground nutmeg.
3. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, for about 5 minutes until the potatoes start to soften slightly—this helps them cook evenly in the oven.
4. Remove the pot from heat and stir in 1 cup of the shredded sharp cheddar cheese and all the grated Parmesan cheese until melted and well combined.
5. Tip: Layer the potato mixture evenly in the prepared baking dish to ensure consistent baking.
6. Dot the top with 2 tbsp of unsalted butter, cut into small pieces, for extra richness.
7. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top.
8. Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
9. Tip: After 40 minutes, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and bubbly—this creates that perfect crispy crust.
10. Let the casserole rest for 10 minutes before serving to allow the flavors to meld and make slicing easier.
11. Tip: Garnish with chopped fresh parsley just before serving for a fresh, vibrant touch.
12. Look for a creamy interior with tender potato slices and a crispy, cheesy top that’s irresistible straight from the oven. Serve it warm alongside a crisp green salad or as a hearty side to roasted meats, and watch it disappear quickly at any gathering.
Idaho Potato Soup with Bacon
Just picture this: a chilly evening, a cozy kitchen, and a pot of creamy, comforting soup simmering away. This Idaho Potato Soup with Bacon is the ultimate hug in a bowl—simple enough for beginners yet satisfying enough to impress. Let’s walk through it step-by-step, and I’ll share my favorite tips along the way.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 6 slices thick-cut bacon, chopped (I love the smoky flavor it adds)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced (fresh is best here)
– 4 large Idaho potatoes, peeled and cubed into 1-inch pieces
– 4 cups chicken broth (low-sodium lets you control the salt)
– 1 cup heavy cream (room temperature blends smoother)
– 2 tbsp unsalted butter (my go-to for richness)
– 1 tsp dried thyme
– Salt and black pepper, to season
Instructions
1. In a large pot or Dutch oven over medium heat, cook the chopped bacon for 8–10 minutes until crispy, stirring occasionally. Tip: Render the fat slowly for maximum crispiness.
2. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
3. Add the diced onion to the pot and sauté in the bacon fat for 5 minutes until translucent and soft.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add the cubed Idaho potatoes, chicken broth, and dried thyme to the pot, then bring to a boil over high heat.
6. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15–20 minutes until the potatoes are fork-tender. Tip: Check doneness by piercing a potato cube easily with a fork.
7. Remove the pot from the heat and use an immersion blender to purée the soup until smooth, or transfer to a blender in batches. Tip: Blend carefully to avoid splatters if using a countertop blender.
8. Return the puréed soup to the pot over low heat, then stir in the heavy cream and unsalted butter until fully incorporated and warmed through, about 3–5 minutes.
9. Season the soup with salt and black pepper, starting with 1/2 teaspoon of salt and adjusting as needed.
10. Ladle the soup into bowls and top with the reserved crispy bacon.
Zesty and velvety, this soup boasts a creamy texture with subtle earthy notes from the potatoes and a smoky bacon crunch. For a creative twist, serve it with a dollop of sour cream or a sprinkle of sharp cheddar cheese to enhance the richness.
Herb-Roasted Idaho Potatoes
Finally, let’s tackle a classic side dish that’s deceptively simple yet packed with flavor—perfect for holiday dinners or cozy weeknights. These herb-roasted Idaho potatoes transform humble spuds into crispy, golden bites with minimal effort, making them a reliable crowd-pleaser every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 2 pounds of Idaho potatoes, scrubbed clean and cut into 1-inch chunks—I leave the skins on for extra texture and nutrients.
– 3 tablespoons of extra virgin olive oil, my go-to for its rich flavor that coats the potatoes evenly.
– 4 cloves of garlic, minced finely to infuse every bite without overpowering.
– 1 tablespoon of fresh rosemary, chopped—I prefer fresh over dried for a brighter, aromatic punch.
– 1 tablespoon of fresh thyme leaves, stripped from the stems for a subtle earthy note.
– 1 teaspoon of kosher salt, which I find adheres better than table salt for even seasoning.
– ½ teaspoon of freshly ground black pepper, adjusted to your preference for a gentle kick.
Instructions
1. Preheat your oven to 425°F (218°C) to ensure it’s hot enough for crispy roasting—this step is key for avoiding soggy potatoes.
2. In a large mixing bowl, combine the Idaho potato chunks, extra virgin olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper.
3. Toss everything together with your hands or a spoon until the potatoes are evenly coated with the oil and herbs; I like to massage them gently to help the flavors penetrate.
4. Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment paper—this prevents sticking and makes cleanup a breeze.
5. Roast the potatoes in the preheated oven for 20 minutes, then remove the baking sheet carefully using oven mitts.
6. Flip the potatoes with a spatula to ensure all sides get golden and crispy, a tip I swear by for even cooking.
7. Return the baking sheet to the oven and roast for another 15–20 minutes, checking at the 15-minute mark—the potatoes are done when they’re fork-tender and have a deep brown crust.
8. Remove from the oven and let them rest for 5 minutes on the baking sheet; this allows the flavors to meld and the exterior to crisp up further.
Really, these potatoes emerge with a satisfying crunch on the outside and a fluffy, tender interior, infused with the savory notes of garlic and herbs. Serve them hot alongside roasted meats or as a standout addition to brunch—try topping with a sprinkle of grated Parmesan for an extra savory twist.
Loaded Idaho Potato Skins
Unbelievably crispy on the outside and fluffy on the inside, loaded potato skins are the ultimate crowd-pleasing appetizer that transforms humble spuds into a festive treat perfect for any gathering. This methodical guide will walk you through each step to achieve that perfect balance of textures and flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 4 large Idaho potatoes, scrubbed clean (I always pick ones with smooth skins for even baking)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1 teaspoon kosher salt, for seasoning the skins
– 1 cup shredded sharp cheddar cheese, freshly grated melts better than pre-shredded
– 6 slices cooked bacon, crumbled (I bake mine at 400°F for 15 minutes until crispy)
– 1/2 cup sour cream, full-fat for a richer texture
– 2 tablespoons chopped fresh chives, snipped right before use to keep them vibrant
– 1/4 teaspoon black pepper, freshly ground for a pop of flavor
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce each potato 4-5 times with a fork to allow steam to escape during baking.
3. Rub the potatoes all over with 1 tablespoon of extra virgin olive oil and sprinkle with kosher salt.
4. Place the potatoes directly on the oven rack and bake for 45-50 minutes until tender when pierced with a fork.
5. Remove the potatoes from the oven and let them cool for 10 minutes until safe to handle.
6. Cut each potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell intact.
7. Brush the inside of each potato shell with the remaining 1 tablespoon of extra virgin olive oil.
8. Return the shells to the baking sheet, cut-side up, and bake at 400°F for 10 minutes until edges are golden and crispy.
9. Remove the shells from the oven and evenly divide the shredded sharp cheddar cheese among them.
10. Top each shell with crumbled cooked bacon and return to the oven for 5 minutes until the cheese is fully melted.
11. Remove from the oven and let cool for 2 minutes before adding toppings.
12. Dollop each potato skin with sour cream, then sprinkle with chopped fresh chives and black pepper.
13. Serve immediately while warm and crispy.
These loaded potato skins deliver a satisfying crunch from the twice-baked shells, contrasted by the creamy, melty interior. The sharp cheddar and smoky bacon create a savory depth, while the cool sour cream and fresh chives add brightness. Try serving them alongside a tangy ranch dip or as a hearty game-day snack—they’re sure to disappear fast!
Creamy Idaho Potato Gratin
A comforting, creamy potato gratin is the ultimate holiday side dish that feels both indulgent and familiar. Let’s build this classic layer by layer, ensuring every bite is perfectly tender and rich. This methodical approach guarantees success, even for first-timers.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds Idaho potatoes, peeled and thinly sliced (I use a mandoline for uniform 1/8-inch slices)
– 2 cups heavy cream (full-fat is essential for that luxurious texture)
– 1 cup whole milk
– 4 cloves garlic, minced (freshly minced releases the best flavor)
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg (a little goes a long way for warmth)
– 1 1/2 cups shredded Gruyère cheese, divided (I prefer Gruyère for its nutty melt)
– 2 tablespoons unsalted butter, softened (for greasing the dish)
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Generously grease a 9×13-inch baking dish with the 2 tablespoons of softened unsalted butter, coating the bottom and sides completely.
3. In a large mixing bowl, combine the 2 cups heavy cream, 1 cup whole milk, 4 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg; whisk vigorously for 30 seconds until fully blended.
4. Arrange half of the 3 pounds of thinly sliced Idaho potatoes in the prepared baking dish, overlapping them slightly in an even layer.
5. Pour exactly half of the cream mixture evenly over the first potato layer, ensuring it seeps into the gaps.
6. Sprinkle 3/4 cup of the shredded Gruyère cheese evenly over the sauced potatoes.
7. Layer the remaining potato slices on top, again overlapping them neatly.
8. Pour the remaining cream mixture over the top layer, tilting the dish to help it distribute.
9. Cover the baking dish tightly with aluminum foil, sealing the edges well to trap steam.
10. Bake on the center rack at 375°F for 60 minutes; the foil will puff slightly as it cooks.
11. Carefully remove the dish from the oven and discard the foil; the potatoes should be tender when pierced with a fork.
12. Sprinkle the remaining 3/4 cup of Gruyère cheese evenly over the top.
13. Return the dish to the oven, uncovered, and bake for 25-30 minutes until the top is golden brown and bubbly.
14. Remove from the oven and let rest on a wire rack for 15 minutes before serving to allow the layers to set.
Keep in mind that this gratin emerges with a crisp, cheesy crust giving way to velvety, garlic-infused potato layers. The nutmeg adds a subtle warmth that complements the rich cream beautifully. For a festive twist, serve it alongside a simple roast or fold in caramelized onions between the layers next time.
Idaho Potato Pancakes
Meticulously grating potatoes transforms them into crispy, golden pancakes that are a comforting classic, perfect for a cozy December morning like today. This simple method yields a satisfying texture that’s both tender inside and delightfully crunchy outside, making it an ideal project for beginners to master. Let’s walk through each step together to ensure your pancakes turn out perfectly every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large Idaho potatoes, peeled and grated (I squeeze out excess moisture with a clean kitchen towel for crispier results)
– 1/4 cup all-purpose flour
– 1 large egg, lightly beaten (room temperature eggs blend more smoothly)
– 1/4 cup finely chopped yellow onion
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup vegetable oil for frying (I use a neutral oil like canola to let the potato flavor shine)
Instructions
1. Place the grated potatoes in a large bowl and use your hands to squeeze out as much liquid as possible over the sink.
2. Add the flour, beaten egg, chopped onion, salt, and pepper to the bowl with the potatoes.
3. Mix all ingredients together with a fork until just combined, being careful not to overwork the mixture.
4. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F, checking with a kitchen thermometer for accuracy.
5. Scoop 1/4 cup of the potato mixture and form it into a patty about 1/2-inch thick with your hands.
6. Gently place the patty into the hot oil, repeating to add 3-4 patties without overcrowding the skillet.
7. Fry the pancakes for 4-5 minutes on the first side until the edges turn golden brown and crisp.
8. Carefully flip each pancake with a spatula and fry for another 4-5 minutes on the second side.
9. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
10. Repeat steps 5-9 with the remaining potato mixture, adding more oil to the skillet if needed.
Layered with a satisfying crunch and a soft, savory interior, these pancakes offer a delightful contrast in every bite. For a creative twist, top them with a dollop of sour cream and a sprinkle of fresh chives, or serve alongside applesauce for a sweet-and-savory pairing that highlights their rustic charm.
Twice-Baked Idaho Potatoes
Every holiday season, I find myself craving the ultimate comfort food—something creamy, cheesy, and satisfyingly warm. Twice-baked potatoes deliver exactly that, transforming humble Idaho spuds into a show-stopping side dish that’s surprisingly simple to master. Let’s walk through the process together, step by step, so you can create this crowd-pleaser with confidence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– 4 large Idaho potatoes, scrubbed clean (I always pick ones that feel firm and heavy for their size)
– 2 tablespoons extra virgin olive oil, my go-to for a light, fruity flavor
– 1 teaspoon kosher salt, divided (I prefer this over table salt for its clean taste)
– ½ cup sour cream, at room temperature to blend smoothly
– ¼ cup whole milk, warmed slightly to prevent curdling
– 4 tablespoons unsalted butter, softened (room temp makes it easier to mix)
– ½ cup shredded sharp cheddar cheese, plus extra for topping
– 2 tablespoons chopped fresh chives, for a bright, oniony kick
– ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.
2. Rub each potato all over with olive oil, then sprinkle evenly with ½ teaspoon of kosher salt.
3. Place the potatoes directly on the oven rack and bake for 60 minutes, or until a fork pierces the skin easily with no resistance.
4. Remove the potatoes from the oven and let them cool on the baking sheet for 10 minutes—this makes them safer to handle.
5. Slice each potato in half lengthwise, then scoop the flesh into a medium bowl, leaving a ¼-inch thick shell intact for structure.
6. Add sour cream, milk, butter, ½ cup cheddar cheese, chives, remaining ½ teaspoon salt, and black pepper to the bowl with the potato flesh.
7. Mash the mixture with a potato masher or fork until smooth and well combined, avoiding overmixing to keep it fluffy.
8. Spoon the filling evenly back into the potato shells, mounding it slightly, and top with extra cheddar cheese.
9. Return the potatoes to the oven and bake at 400°F for 15 minutes, or until the cheese is melted and bubbly with golden edges.
10. Let the potatoes rest for 5 minutes before serving to allow the flavors to meld.
Finally, these potatoes emerge with a crispy, golden-brown top that gives way to a luxuriously creamy interior, rich with the tang of sour cream and the sharpness of cheddar. For a creative twist, try topping them with crumbled bacon or a dollop of Greek yogurt before serving—they’re versatile enough to shine at any gathering, from weeknight dinners to festive feasts.
Idaho Potato and Leek Soup
Venturing into the kitchen on a crisp day often calls for something simple yet deeply satisfying. This Idaho Potato and Leek Soup is exactly that—a creamy, comforting bowl that transforms humble ingredients into a velvety masterpiece with minimal effort. Let’s walk through each step together, ensuring you end up with a perfect pot every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons unsalted butter (I always use unsalted to control the saltiness myself)
– 2 large leeks, white and light green parts only, thoroughly washed and sliced (sandy leeks can ruin the texture, so rinse well!)
– 2 cloves garlic, minced (freshly minced garlic adds the best aroma)
– 4 medium Idaho potatoes, peeled and diced into 1-inch cubes (Idaho potatoes are my favorite for their fluffy texture when cooked)
– 4 cups low-sodium vegetable broth (low-sodium lets you season to your preference later)
– 1 cup heavy cream (for that rich, luxurious finish)
– 1 teaspoon kosher salt, plus more if needed
– ½ teaspoon freshly ground black pepper
– Fresh chives, chopped, for garnish (a bright pop of color and flavor)
Instructions
1. Melt 2 tablespoons of unsalted butter in a large pot over medium heat.
2. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until they are soft and translucent but not browned.
3. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to burn it, as burnt garlic can turn bitter.
4. Add the diced Idaho potatoes and 4 cups of low-sodium vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, until the potatoes are fork-tender.
6. Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth, which should take about 2-3 minutes; for a chunkier texture, blend only half.
7. Return the pot to low heat and stir in 1 cup of heavy cream, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper.
8. Heat the soup gently for 5 minutes, stirring occasionally, until warmed through—avoid boiling to prevent the cream from curdling.
9. Ladle the soup into bowls and garnish with chopped fresh chives.
Perfectly smooth and velvety, this soup boasts a subtle sweetness from the leeks balanced by the earthy potatoes. Serve it with a crusty bread for dipping or top with crispy bacon bits for a savory twist that elevates the comfort factor.
Spicy Idaho Potato Wedges
Meticulously crafted potato wedges can transform a simple side into a star attraction, especially when they’re baked with a spicy kick. This recipe for Spicy Idaho Potato Wedges breaks down the process into foolproof steps, ensuring even beginners achieve crispy, flavorful results every time. Let’s walk through each stage together, from selecting the right potatoes to achieving that perfect golden-brown finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 large Idaho potatoes (I scrub them well but leave the skins on for extra texture and nutrients)
– 3 tablespoons extra virgin olive oil (my go-to for its rich flavor and high smoke point)
– 1 teaspoon smoked paprika (it adds a deep, smoky warmth that balances the heat)
– 1/2 teaspoon garlic powder (for a savory note without the fuss of fresh garlic)
– 1/4 teaspoon cayenne pepper (adjust this if you’re sensitive to spice—start with less and add more later)
– 1/2 teaspoon salt (I use fine sea salt for even distribution)
– 1/4 teaspoon black pepper (freshly ground gives the best aroma)
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking.
2. Wash the Idaho potatoes thoroughly under cold running water to remove any dirt, then pat them completely dry with a clean kitchen towel—this helps the oil adhere better for crispier wedges.
3. Cut each potato lengthwise into 8 even wedges; aim for uniform sizes so they cook at the same rate, which is a key tip for avoiding some pieces burning while others remain undercooked.
4. In a large mixing bowl, combine the extra virgin olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper, whisking until the spices are fully blended into the oil.
5. Add the potato wedges to the bowl and toss them gently with your hands or a spoon, ensuring each wedge is evenly coated with the spicy oil mixture—don’t rush this step, as thorough coating guarantees maximum flavor in every bite.
6. Arrange the wedges in a single layer on the prepared baking sheet, leaving a little space between them to allow for proper air circulation and even browning.
7. Bake in the preheated oven for 20 minutes, then carefully flip each wedge using tongs to expose the other side to the heat.
8. Continue baking for another 10-15 minutes, or until the wedges are golden brown and crispy on the outside, with tender interiors when pierced with a fork—this visual cue ensures they’re perfectly cooked without being mushy.
9. Remove the baking sheet from the oven and let the wedges rest for 5 minutes on the sheet; this resting time helps them firm up slightly for a better texture.
Golden and aromatic, these wedges emerge from the oven with a satisfying crunch that gives way to a fluffy, tender center. The blend of smoked paprika and cayenne delivers a warm, lingering heat that pairs wonderfully with cool dips like ranch or a zesty aioli. For a creative twist, try serving them alongside grilled meats or crumbling them over a fresh salad for added crunch.
Idaho Potato Hash with Eggs
Diving into a hearty breakfast doesn’t get more satisfying than this classic skillet dish. Perfect for a lazy weekend morning, it combines crispy potatoes with perfectly cooked eggs for a meal that’s both comforting and simple to master. Let’s walk through each step together to ensure your hash turns out golden and delicious every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large Idaho potatoes, peeled and diced into 1/2-inch cubes (I find this size gives the best crisp-to-tender ratio)
– 1 medium yellow onion, finely chopped (it adds a sweet base note)
– 1 red bell pepper, diced (for a pop of color and mild sweetness)
– 3 tablespoons extra virgin olive oil, my go-to for its fruity flavor
– 4 large eggs, I prefer room temp here so they cook evenly
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon smoked paprika (it lends a subtle smoky depth)
– 2 tablespoons chopped fresh parsley, for a bright finish
Instructions
1. Place the diced potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer the potatoes for 5 minutes until just fork-tender; drain well and pat dry with paper towels—this step prevents steaming and ensures crispiness (tip: drying is key for that golden crust).
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the potatoes to the skillet in a single layer, spreading them out to avoid crowding, and cook undisturbed for 5 minutes to develop a golden-brown crust on one side.
5. Stir the potatoes, then add the chopped onion and red bell pepper, cooking for another 5 minutes until the vegetables soften and the potatoes are crispy all over.
6. Season the hash with kosher salt, black pepper, and smoked paprika, stirring to coat evenly (tip: seasoning early helps the flavors meld).
7. Create 4 small wells in the hash using the back of a spoon, spacing them evenly apart.
8. Crack one egg into each well, being careful not to break the yolks.
9. Reduce the heat to medium-low, cover the skillet with a lid, and cook the eggs for 4-5 minutes until the whites are set but the yolks are still runny (tip: covering traps steam for even cooking without flipping).
10. Remove the skillet from heat, sprinkle the chopped parsley over the top, and let it rest for 1 minute before serving.
Achieving that ideal contrast of crispy potatoes and creamy eggs makes this dish a standout. The smoky paprika adds a warm undertone that pairs beautifully with the fresh parsley. For a creative twist, serve it straight from the skillet with a side of avocado slices or a dollop of hot sauce to kickstart your day.
Idaho Potato and Cheddar Pierogies
Making pierogies might seem intimidating, but with this methodical approach, you’ll create comforting Idaho Potato and Cheddar Pierogies that are perfect for a cozy winter meal. We’ll walk through each step together, from mixing the dough to boiling and pan-frying for that ideal golden finish.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I keep mine in an airtight container to prevent clumping.
– 1/2 cup warm water (about 110°F), which helps activate the dough smoothly.
– 1 large egg, at room temperature—this binds everything without making it tough.
– 1/4 cup sour cream, my secret for a tender, pliable dough.
– 2 medium Idaho potatoes, peeled and cubed—their starchy texture holds up well in fillings.
– 1 cup shredded sharp cheddar cheese, freshly grated for better melting.
– 2 tbsp unsalted butter, divided—I always use unsalted to control the seasoning.
– 1/4 cup finely chopped onion, sautéed until soft for extra flavor.
– 1 tsp salt, plus more for seasoning the filling.
– 1/4 tsp black pepper, freshly ground if possible.
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt.
2. In a separate small bowl, whisk together 1/2 cup warm water, 1 large egg, and 1/4 cup sour cream until smooth.
3. Pour the wet mixture into the flour bowl and stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 5 minutes until it becomes smooth and elastic—tip: if it feels sticky, add a sprinkle of flour, but avoid over-kneading.
5. Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes.
6. While the dough rests, place 2 medium Idaho potatoes in a pot, cover with cold water, and bring to a boil over high heat.
7. Reduce the heat to medium and simmer the potatoes for 15 minutes, or until they are fork-tender.
8. Drain the potatoes thoroughly in a colander and return them to the pot.
9. Mash the potatoes with a potato masher until no large lumps remain.
10. In a small skillet, melt 1 tbsp unsalted butter over medium heat and add 1/4 cup finely chopped onion.
11. Sauté the onion for 5 minutes, stirring occasionally, until it turns translucent and soft.
12. Stir the sautéed onion, 1 cup shredded sharp cheddar cheese, 1/4 tsp black pepper, and a pinch of salt into the mashed potatoes until well combined—tip: taste the filling and adjust seasoning now, as it’s hard to fix later.
13. On a floured surface, roll out the rested dough to 1/8-inch thickness using a rolling pin.
14. Use a 3-inch round cookie cutter or glass to cut circles from the dough, re-rolling scraps as needed.
15. Place 1 tbsp of the potato-cheddar filling in the center of each dough circle.
16. Fold each circle in half over the filling to form a half-moon shape and pinch the edges firmly to seal—tip: dab a little water on the edges if they won’t stick, but don’t overdo it.
17. Bring a large pot of salted water to a boil over high heat.
18. Carefully drop the pierogies into the boiling water in batches, cooking for 3-4 minutes until they float to the surface.
19. Remove the pierogies with a slotted spoon and drain them on a paper towel-lined plate.
20. In a large skillet, melt the remaining 1 tbsp unsalted butter over medium heat.
21. Add the boiled pierogies to the skillet in a single layer and cook for 2-3 minutes per side, until golden brown and crispy.
22. Transfer the pierogies to a serving plate and repeat with any remaining batches.
23. Ready to enjoy these pierogies fresh from the skillet? Their crispy exterior gives way to a creamy, cheesy filling with a subtle onion kick—serve them with a dollop of sour cream or apple sauce for a sweet contrast, or pair with a simple green salad to balance the richness.
Idaho Potato Salad with Dill
Often overlooked in favor of its mayo-heavy cousins, this Idaho Potato Salad with Dill offers a lighter, herbaceous twist perfect for summer gatherings. It’s a simple, make-ahead side that lets the natural sweetness of the potatoes shine through. Let’s walk through the process together, step by step.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Idaho potatoes, peeled and cut into 1-inch cubes (their high starch content creates a wonderfully creamy texture)
– 1/2 cup mayonnaise (I prefer a full-fat brand for richness)
– 1/4 cup sour cream
– 2 tablespoons white wine vinegar
– 1/4 cup fresh dill, finely chopped (don’t skimp—fresh makes all the difference)
– 1/2 cup celery, finely diced
– 1/4 cup red onion, finely diced (soak in ice water for 10 minutes first to mellow the bite)
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place the peeled and cubed Idaho potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes, or until the potatoes are fork-tender but not mushy.
3. While the potatoes cook, in a medium bowl, whisk together the mayonnaise, sour cream, white wine vinegar, Dijon mustard, salt, and black pepper until smooth.
4. Drain the cooked potatoes in a colander and let them cool for 5 minutes to absorb flavors better without becoming gummy.
5. Gently fold the warm potatoes into the dressing mixture until evenly coated.
6. Add the finely chopped fresh dill, diced celery, and soaked red onion to the potato mixture.
7. Stir everything together carefully to avoid breaking the potatoes, then cover and refrigerate for at least 1 hour to allow the flavors to meld.
8. Before serving, give the salad a final stir and adjust seasoning if needed.
A creamy yet bright salad emerges, with the dill and vinegar cutting through the richness for a refreshing bite. Serve it chilled alongside grilled chicken or as a standout at picnics—its flavor deepens beautifully overnight, making it an ideal make-ahead dish.
Idaho Potato and Rosemary Focaccia
Kneading your way to a perfect focaccia is simpler than you might think, especially when you incorporate hearty Idaho potatoes and fragrant rosemary. This recipe transforms humble ingredients into a golden, dimpled bread that’s crisp on the outside and tender within. Let’s walk through each step together, ensuring your first attempt is a success.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups warm water (about 110°F—test it on your wrist like baby’s milk)
– 1 tablespoon honey (I love the subtle sweetness it adds)
– 2 ¼ teaspoons active dry yeast (check the expiration date for best rise)
– 5 cups all-purpose flour, plus extra for dusting
– 2 teaspoons fine sea salt (I prefer it over table salt for cleaner flavor)
– ½ cup extra virgin olive oil, divided (this is my go-to for rich taste)
– 2 medium Idaho potatoes, peeled and thinly sliced (about ⅛-inch thick)
– 2 tablespoons fresh rosemary leaves, chopped (fresh makes all the difference)
– 1 teaspoon flaky sea salt for topping
Instructions
1. In a large bowl, combine the warm water, honey, and yeast. Let it sit for 5 minutes until foamy.
2. Add the flour, fine sea salt, and ¼ cup of olive oil to the yeast mixture.
3. Stir with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Tip: If the dough sticks, add a tablespoon of flour at a time, but avoid over-flouring.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. While the dough rises, toss the potato slices with 2 tablespoons of olive oil in a bowl.
7. Preheat your oven to 425°F and grease a 9×13-inch baking pan with 1 tablespoon of olive oil.
8. Punch down the risen dough and press it evenly into the prepared pan.
9. Arrange the potato slices over the dough in a single layer, overlapping slightly.
10. Drizzle the remaining 1 tablespoon of olive oil over the top.
11. Sprinkle the chopped rosemary and flaky sea salt evenly across the surface.
12. Use your fingers to press dimples into the dough, pushing down to the pan. Tip: This helps create those classic focaccia pockets.
13. Bake for 20-25 minutes until the edges are golden brown and the potatoes are tender. Tip: Check at 20 minutes—if it browns too quickly, tent with foil.
14. Remove from the oven and let cool in the pan for 10 minutes before slicing.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’. A warm slice of this focaccia offers a delightful contrast: the crust crackles with each bite, while the interior stays soft and infused with rosemary. Serve it alongside a hearty soup or tear it apart for dipping in olive oil—it’s versatile enough for any meal.
Idaho Potato and Chorizo Tacos
Picture this: a cozy winter evening where you’re craving something hearty yet simple to make. These Idaho Potato and Chorizo Tacos combine crispy potatoes with spicy sausage for a satisfying meal that comes together in under an hour. Perfect for busy weeknights or casual gatherings, this recipe walks you through each step with precision.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 large Idaho potatoes, peeled and diced into ½-inch cubes (I find peeling them first gives a cleaner texture)
- 8 ounces Mexican chorizo, casings removed (look for the fresh kind in the meat section—it’s spicier and more flavorful)
- 8 small corn tortillas (warmed briefly for flexibility)
- 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
- ½ cup diced white onion
- 2 cloves garlic, minced (freshly minced releases the best aroma)
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt, to season the potatoes (I use kosher salt for even distribution)
- Fresh cilantro, chopped, for garnish (a handful adds a bright finish)
- Lime wedges, for serving (squeezing them right at the table keeps things zesty)
Instructions
- Place the diced Idaho potatoes in a medium pot, cover with cold water, and add ½ teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 8-10 minutes until fork-tender but not mushy. Tip: Start with cold water to ensure even cooking and prevent the potatoes from breaking apart.
- While the potatoes boil, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the diced white onion and cook for 3-4 minutes, stirring occasionally, until softened and slightly translucent.
- Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant but not browned.
- Crumble the 8 ounces of Mexican chorizo into the skillet, breaking it up with a spatula. Cook for 5-6 minutes, stirring frequently, until fully browned and cooked through.
- Drain the boiled potatoes thoroughly in a colander, shaking off excess water. Tip: Let them air-dry for a minute to ensure they crisp up nicely in the next step.
- Add the drained potatoes to the skillet with the chorizo mixture. Sprinkle with ½ teaspoon ground cumin and ¼ teaspoon smoked paprika. Cook for 8-10 minutes, stirring occasionally, until the potatoes are golden and crispy on the edges. Tip: Avoid overcrowding the skillet to promote even browning—if needed, cook in batches.
- Warm the 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
- Divide the potato and chorizo mixture evenly among the warmed tortillas. Garnish with chopped fresh cilantro and serve immediately with lime wedges on the side.
Buttery, crispy potatoes meld with the spicy, savory chorizo for a texture that’s both hearty and satisfying. The smoky paprika and fresh lime add layers of flavor that make these tacos stand out—try serving them with a side of creamy avocado slices or a quick cabbage slaw for extra crunch. Enjoy them hot off the skillet for the best experience!
Idaho Potato Gnocchi with Sage Butter
Forget everything you think you know about gnocchi—these Idaho potato pillows are about to become your new comfort food obsession. This recipe breaks down the process into foolproof steps, so even if you’ve never made pasta from scratch, you’ll end up with a restaurant-worthy dish that’s surprisingly simple. Let’s walk through it together, one easy stage at a time.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large Idaho potatoes (about 1.5 lbs total), scrubbed clean—I leave the skins on for extra flavor and texture
– 1 cup all-purpose flour, plus extra for dusting
– 1 large egg, lightly beaten—room temperature helps it incorporate smoothly
– 1 tsp fine sea salt, divided
– 4 tbsp unsalted butter, cut into chunks
– 10–12 fresh sage leaves, rinsed and patted dry
– 1/4 cup grated Parmesan cheese, for finishing—I always use a microplane for fluffy, melty results
Instructions
1. Preheat your oven to 400°F. Pierce the potatoes all over with a fork, place them directly on the oven rack, and bake for 45–50 minutes until tender when pierced with a knife.
2. Let the potatoes cool just enough to handle, then scoop the flesh into a large bowl—discard the skins. Mash thoroughly with a fork until no lumps remain; a ricer works even better for ultra-smooth gnocchi.
3. Sprinkle 1/2 tsp salt and the flour over the mashed potatoes. Make a well in the center and pour in the beaten egg.
4. Use a fork to gently mix the egg into the flour and potatoes, then switch to your hands to knead lightly until a soft, slightly sticky dough forms—about 2 minutes. Tip: Over-kneading makes gnocchi tough, so stop as soon as it comes together.
5. Dust a clean surface with flour. Divide the dough into 4 equal pieces. Roll each piece into a 1-inch-thick rope, then cut into 1-inch segments.
6. Optionally, roll each segment over the tines of a fork to create ridges—this helps sauce cling better. Place gnocchi on a floured baking sheet in a single layer.
7. Bring a large pot of salted water to a rolling boil. Working in batches, drop gnocchi in and cook for 2–3 minutes until they float to the surface. Remove with a slotted spoon to a plate.
8. While gnocchi cook, melt butter in a large skillet over medium heat. Add sage leaves and cook for 1–2 minutes until butter turns golden brown and sage crisps slightly. Tip: Watch closely—butter can burn quickly!
9. Add cooked gnocchi to the skillet and toss gently to coat in the sage butter for 1 minute. Tip: A gentle toss prevents gnocchi from breaking.
10. Sprinkle with remaining 1/2 tsp salt and Parmesan cheese. Serve immediately.
Delicate yet satisfying, these gnocchi have a fluffy interior with a slight chew from the sage-kissed crust. The browned butter adds a nutty depth that pairs beautifully with the earthy potatoes. For a twist, top with crispy pancetta or a squeeze of lemon just before serving to brighten the rich flavors.
Idaho Potato and Spinach Quiche
Zesty yet comforting, this Idaho Potato and Spinach Quiche is a perfect dish for a cozy breakfast or brunch. Let’s walk through each step together—think of me as your cooking coach, guiding you from prep to plate with clear, methodical instructions. You’ll end up with a savory, satisfying quiche that’s as easy to make as it is delicious to eat.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 refrigerated pie crust (I like to keep it chilled until ready to use for a flakier result)
– 2 medium Idaho potatoes, peeled and diced into 1/2-inch cubes (their starchy texture helps bind the filling)
– 1 cup fresh spinach, roughly chopped (pack it lightly for a vibrant green)
– 4 large eggs (I prefer room temperature eggs here for smoother blending)
– 1 cup whole milk (it adds a rich creaminess)
– 1/2 cup shredded cheddar cheese (sharp cheddar gives a nice tang)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
2. Place the refrigerated pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. In a medium skillet over medium heat, add 1 tbsp extra virgin olive oil and heat it for 30 seconds until shimmering.
4. Add the diced Idaho potatoes to the skillet and cook for 10 minutes, stirring occasionally, until they are tender and lightly browned.
5. Stir in the chopped fresh spinach and cook for 2 minutes, just until wilted—this preserves its bright color and nutrients.
6. Remove the skillet from the heat and let the potato-spinach mixture cool slightly for 5 minutes to prevent the eggs from curdling.
7. In a large mixing bowl, crack 4 large eggs and whisk them vigorously for 1 minute until frothy and well combined.
8. Pour in 1 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper, whisking again for 30 seconds to create a smooth custard base.
9. Fold the cooled potato-spinach mixture and 1/2 cup shredded cheddar cheese into the egg custard, mixing gently to distribute evenly.
10. Pour the filling into the prepared pie crust, spreading it out with a spatula for an even layer.
11. Bake the quiche in the preheated oven for 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
12. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing to set properly.
Kick back and enjoy this quiche warm from the oven—its creamy interior, studded with tender potatoes and earthy spinach, pairs wonderfully with a crisp side salad. For a creative twist, serve it with a dollop of sour cream or a sprinkle of fresh herbs to brighten up each bite.
Idaho Potato and Mushroom Stew
Venturing into cozy comfort food territory, this Idaho Potato and Mushroom Stew is a hearty, one-pot wonder perfect for chilly evenings. Let’s build layers of flavor together, starting with a simple sauté and ending with a rich, savory broth. Follow each step carefully for a foolproof result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
– 1 large yellow onion, diced (I like a medium dice for even cooking)
– 3 cloves garlic, minced (freshly minced releases the best aroma)
– 8 oz cremini mushrooms, sliced (baby bellas add an earthy richness)
– 4 medium Idaho potatoes, peeled and cubed into 1-inch pieces (their high starch content thickens the stew beautifully)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 tsp dried thyme (rubbed between your fingers to wake up the oils)
– 1/2 cup heavy cream (room temperature blends in smoothly)
– Salt and black pepper (I start with 1/2 tsp salt and adjust later)
– Fresh parsley, chopped (for a bright garnish)
Instructions
1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the sliced cremini mushrooms and cook for 8 minutes, stirring every 2 minutes, until they release their liquid and turn golden brown.
5. Tip: Let the mushrooms brown without stirring too much—this builds a deeper flavor base for the stew.
6. Add the cubed Idaho potatoes, vegetable broth, and dried thyme to the pot.
7. Increase heat to high and bring to a boil, which should take about 5 minutes.
8. Once boiling, reduce heat to low, cover the pot with a lid, and simmer for 25 minutes until the potatoes are fork-tender.
9. Tip: Check doneness by piercing a potato cube with a fork—it should slide through easily without resistance.
10. Stir in the heavy cream and season with salt and black pepper, starting with 1/2 tsp salt and adding more if needed after tasting.
11. Simmer uncovered for 5 more minutes to let the stew thicken slightly and the flavors meld.
12. Tip: For a thicker stew, mash a few potato pieces against the side of the pot with a spoon before adding the cream.
13. Remove from heat and stir in half of the chopped fresh parsley.
14. Ladle the stew into bowls and garnish with the remaining parsley.
15. Keep it simple with crusty bread for dipping, or ladle it over mashed potatoes for an ultra-creamy twist. The stew thickens as it cools, making leftovers even more luxurious the next day.
Summary
Comforting and versatile, these creamy Idaho potato recipes are your ticket to cozy, satisfying meals. From classic mashed potatoes to hearty soups and casseroles, there’s something for every craving. We’d love to hear which dish becomes your new favorite—drop a comment below and share this roundup on Pinterest to spread the potato love!
