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By Lisa Esile, MS Apr 6, 2017
Last Updated:
Potatoes are one of the most obliging vegetables: readily available, affordable, delicious, and healthy. If you haven’t heard about the health benefits of whole-food carbs like potatoes, check out Why Starch Should Be at the Center of Your Plate. These 37 potato recipes are simple to make and mostly use pantry staples. You’ll find soups, salads, tacos, pizza, curries, mashed potatoes, and, of course, fries. A potato in the cupboard is a meal on the table!
Made with pantry staples like frozen spinach, corn tortillas, and potato, these pass-me-another-one tacos are great for when you’re out of fresh greens. If you don’t have cilantro, leave it out or try parsley instead.
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Sweet-tasting roasted garlic combines perfectly with mashed cannellini beans and potato in this primo pizza. The Homemade Oil-Free Pizza Dough only takes 20 minutes to make, but a store-bought crust or other base would work too.
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At the heart of this five-star, one-bowl meal are lime- and chili-infused baby potatoes baked with bell pepper and onion. Black beans add an earthy heft, while a creamy cilantro sauce ties it all together. For extra kick, roast a few jalapeño peppers with the spuds and veggies. As one reader says, “Flavors are spot on. Very filling and satisfying.”
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Major props to the Irish for coming up with such a carbohydrate-rich feast as potato bread. This vegan version is oil-free yet still moist and loaded with the yeasty taste of good homemade bread. Use it as a base for your favorite sandwich; spread your favorite toast toppings over a slice; or simply enjoy it on its own, maybe with some homemade corn butter.
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This comforting curry dish is great for when you have a hankering for curry but you only have basic spices. No fancy pastes or multitudes of spices required.
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For a simply sensational, anytime meal, load crispy grated potato waffles with tomato, lettuce, and a tangy Herbed-Tofu Cream that’s lick-the-plate good!
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This everyday curried rice-veggie casserole is packed with frozen corn, canned tomatoes, tomato sauce, and chickpeas. Make it as hot or as mild as you like by dialing the cayenne pepper up or down.
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Satisfy your egg craving with these delectable mini frittatas: They’re great for brunch, lunch, or dinner. Pro tip: Make a batch and eat all week. They’ll keep refrigerated for a few days and they travel well—perfect for a make-and-take lunch.
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Try this pie once and you’ll fall in love with the gluten-free crust, which is made with mashed potato. Have fun adapting the filling to suit what you have on hand.
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Loaded with white beans, potato, mushroom, and kale, this hearty soup is comfort in a bowl.
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The trick to getting fries crispy without using oil is to boil the potatoes first before you bake them in the oven.
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Typically, leek and potato soup is filled with dairy, but here, smoked paprika and dried thyme give an appealing, almost grilled flavor.
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Topping fries with chili is always a good idea. The real genius of this recipe is the use of potato to add creaminess to the vegan cheese sauce.
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The mild flavors of potato and cabbage get a luscious lift when baked with a sprinkling of oregano, lemon juice, chili powder, and black pepper.
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Great as a brunch, lunch, or dinner meal, this colorful potato-edamame hash is as satisfying as it is delicious.
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This spicy vegan potato bowl from former firefighter Rip Esselstyn will keep your engine running for hours. Added bonus: It’s ready in 20 minutes!
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With crunchy celery, creamy tofu, and sweet-tangy dill pickle relish, your taste buds will flip over this tantalizing potato salad.
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Perfect for rainy days, this is one hearty soup you’ll come back to again and again.
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These vegan knishes are well worth the effort. The dough is made with potato flour and the filling is just potato and green beans. If you don’t have green beans, you could use spinach, Swiss chard, corn, peas, mushrooms, or kale.
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This 25-minute stew has a little heat and a lot of tender-sweet flavors. Make an extra batch; it tastes even better the following day.
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This rustic baked potato topped with spicy chickpea chili is the perfect comfort food meal. If you don’t have dried chickpeas, use double the amount of frozen or canned chickpeas.
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Once again the combination of garlic and potato works. These baked hash browns are great for brunch, but also for that evening meal that you didn’t plan but should have.
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The fresh rosemary and vine tomatoes bring this simple vegetable bake to life. Serve as a starter or as a side dish to a main meal—you can’t go wrong!
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With a thick and creamy texture and irresistible flavor, this curry potato recipe is the ultimate comfort food dish.
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It’s not hard to see why this hearty vegan lentil vegetable soup is one of our all-time fan-favorite recipes.
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This hearty scramble is an ideal brunch for those times when you want something special. The jalapeño, yellow mustard, red onion, and allspice create a rich depth of flavor. Also works well for lunch or an evening meal. Serve over toast, a salad, or both.
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This is one of those quick and easy meals that’s great when you’re low on bandwidth. You can use prepared salsa to save time. Author Andrea Duclos recommends baking a bunch of potatoes ahead of time. But if you can’t manage that, throwing a few spuds in the oven for 50 minutes is still a pretty no-stress way to cook!
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Baking your own fries is such a wonderful trick to have up your sleeve. They’re perfect for an afternoon treat or for dishing up on the side of your favorite salad or bean burger. A meal the whole family will enjoy—because even the pickiest of eaters love a burger and fries!
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This creamy potato dish is a great alternative to traditional scalloped potatoes, which tend to be high in fat. Serve as a side dish or as a main meal with a salad. It really does make everything else on your plate taste better!
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You can’t beat a good stew when it’s cold out, and the white bean and potato combination in this one is delicious/ Just be sure to make plenty: It freezes well and it’s so handy to have leftovers in the fridge to scoop another meal from.
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Isn’t potato salad one of the yummiest inventions?! Mashed avocado gives this dish a creamy texture without making it too rich, and the onion, celery and dill are the perfect potato bedfellows. The lemon juice stops the avocado from browning so it’ll keep in the fridge for a few days.
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These baked potato pancakes are so easy to make. They’re the perfect meal for when it seems like there’s “nothing to eat”—because there’s always a potato or two rolling around in the bottom of the cupboard. Great for brunch, lunch or a light evening meal.
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What a fabulous recipe: Grab whichever vegetables you have on hand, and before you know it you have a delicious chowder. And it’s a “lazy soup”: a bit of chopping at the beginning; then put your feet up or get back to whatever you were doing, and let the smells take over the house!
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Mashed potatoes are one of the great comfort foods on the planet. Babies love them; kids love them; we all love them! These four tasty mashed potato recipes use ingredients such as cashews, veggie broth, plant milk, and garlic to get scrumptious, creamy mashed potatoes—no butter, cream, or oil required.
For the ultimate side dish or snack, grab a plate of these garlic mashed potatoes, made with fresh garlic and plant milk. The gravy, which is just soy sauce, tamari, veggie broth, and brown rice flour, is amazing!
This recipe for mashed potatoes and gravy gets its star quality from the use of cashews in the potatoes and mushrooms and dried herbs in the gravy.
For the simplest vegan mashed potato recipe ever, just add garlic powder and granulated onion to the potato-cooking water. You’ll be amazed at the flavor.
Russet potatoes are a great mashing potato because they fall apart easily, unlike some of the waxier varieties. This is another wonderfully simple recipe: Boil your potatoes in veggie broth, drain, mash, and eat!
Looking for more mashed potato goodness? Check out these potato-topped pies: Shepherd’s Pie, Shepherd’s Pot Pie, and Lentil Shepherd’s Pie with Rustic Parsnip Crust.
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.
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Comments (1)
the minestrone is one of my favorite FOK recipes–would definitely recommend making it!