Coarsely grated sweet potatoes become small, crisp-edged skillet fritters with tender centers. Squeeze the shreds, press them into thin patties, and serve them warm with a separate bowl of creamy sriracha mayo.
These substantial russet potato wedges bake with garlic, paprika, herbs, and finely grated Parmesan clinging to their cut sides. Dry the potatoes, give them space on the pan, and serve hot with dipping sauce on the side.
Skin-on potato chunks get a light ranch coating and roast until tender with browned edges. A brief final bake melts sharp cheddar around the pieces, while crumbled bacon and fresh chives finish this warm, shareable side dish.
Mixed red and yellow baby potato halves roast cut-side down until browned and fork-tender. Tossed with garlic-sage butter just before serving, they make a glossy, family-style side with visible garlic and crisp-looking cut faces.
This 9-by-13-inch funeral potatoes casserole has distinct diced potatoes in a thick, creamy cheddar filling and a golden cornflake crust. Thaw and drain the hash browns first, and add the topping just before baking.
Thawed potato cubes, taco-seasoned ground beef, and diced tomatoes with green chiles bake in a creamy cheese sauce. A final layer of cheddar melts over the top, and the casserole is served in soft, generous scoops.
These classic potato pancakes start with raw grated russets and onion. Squeeze out excess moisture, then fry small, irregular patties in batches for golden-brown crusts, crisp edges, and tender centers.
Cold mashed potatoes, cheddar, bacon, and scallions become small, breaded rounds with crunchy golden shells. A short chill helps them hold together during frying; finish with a light scattering of Parmesan and chives.
These whole Hasselback potatoes stay connected at the base as their thin slices fan open in the oven. A second brushing of olive oil helps brown the edges, while a chopped herb, olive, and caper dressing adds a fresh finish.