BEST POTATO SIDE DISH RECIPES — You really can’t go wrong with a potato side dish, whether your serving a holiday feast or a week night dinner. This collection of potato recipes includes a variety of dishes, from mashed to roasted and grilled to scalloped. Which means you’ll be able to find the perfect potato dish to serve alongside any meal.
The humble potato is one of the most versatile and nutritious foods on the planet. Honestly, I don’t think we’ll every stop coming up with new ways to prepare potatoes, which is fine by me.
You really can’t go wrong serving some sort of potato side dish alongside almost any meal. Whether you mash, bake, fry or roast, potatoes compliment pretty much anything. And almost everyone loves them!
There are a wide variety of potatoes to choose from, including Russet, red, Yukon gold, fingerling and many more. Some are great for roasting and others are better for mashing or frying, so take that into consideration when deciding what kind of potatoes to use in a recipe. And don’t forget about sweet potatoes–they aren’t just for Thanksgiving!
Tips for Choosing and Storing Potatoes
- Appearance: Look for clean, smooth potatoes with a firm texture and no cuts, bruises or discoloration. Potatoes that feel soft or squishy have probably already started going bad. If your potatoes start to sprout, you can still eat them. Simply remove and discard any sprouts, which are not edible.
- Color: Try to avoid green potatoes, which is the result of a chemical called solanine that makes the potatoes taste bitter. If you do have green spot on your potatoes, cut those away before eating them. When eaten in large quantities, solanine can cause gastrointestinal discomfort.
- Storing: Store potatoes in a dark, well ventilated area, preferably between 45 and 55 degrees. Perforated plastic bags or paper bags offer the best environment for extending shelf-life. Don’t wash potatoes until you’re ready to use them.
Tips for Choosing and Storing Sweet Potatoes
- Appearance: Choose small to medium-sized sweet potatoes that are firm and have smooth skin with no bruises or cracks. Larger sweet potatoes tend to be more starchy. Be sure to handle sweet potatoes with care, as they bruise easily.
- Storing: Store sweet potatoes in a cool, dry, dark place. Do not refrigerate sweet potatoes. They are best if used within a week, but definitely within two. Any longer and the high sugar content will cause them to spoil.
- Fun Fact: Pureed cooked sweet potatoes are a great alternative to canned pumpkin puree in pies, cakes, casseroles and other dishes.