Potatoes Are Perfect in Every Way

The potato is the ultimate multi-purpose versatile side dish (or a main dish; we're also prone to the occasional irrepressible mashed potato craving). A staple across the world, it is used in countless different ways. Far from just a filler, the potato can be an exciting, delicious ingredient. Here are a few of our favorite ways to enjoy this starchy staple. (Beth Galton/)
Boiled buttery Yukon gold potatoes are smashed and roasted crisp in this side dish. A finishing sprinkle of za'atar, a heady Middle Eastern mix of spices, seeds, and herbs, brings these potatoes to the next level. Get the recipe for <a href="http://www.saveur.com/crispy-smashed-potatoes-with-zaatar-recipe">Crispy Smashed Za'atar Potatoes</a> (Farideh Sadeghin/)
Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Get the recipe for Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot. Get the recipe for <a href="https://www.saveur.com/david-kinchs-tater-tots/">David Kinch's Tater Tots</a> (Matt Taylor-Gross/)
Piquant kashkaval, a Balkan cows' or sheep's milk cheese, and mildly spicy shifa peppers add sharpness to these fried potatoes. Get the recipe for <a href="http://www.saveur.com/fried-potatoes-with-kashkaval-cheese-recipe">Fried Potatoes with Kashkaval Cheese</a> (Neal Santos/)
Serve this simple and bright potato salad warm or cold alongside grilled or roasted meats and seafood. Get the recipe for <a href="http://www.saveur.com/article/recipes/pesto-potato-salad">Pesto Potato Salad</a>
These stuffed potatoes, which tenderize first in foil packets then crisp up in cast iron atop the coals (or in the oven), are packed with a mix of roasted chestnuts, bacon, and juicy whole clams. Get the recipe for <a href="https://www.saveur.com/potatoes-with-chestnuts-and-clams-recipe/">Potatoes with Chestnuts and Clams</a> (Christina Holmes/)
This flavor-packed hors d'oeuvres from Francis Mallmann is topped with an umami-rich relish of capers, anchovies, and kalamata olives. Get the recipe for <a href="https://www.saveur.com/mallmann-vinegar-potatoes-with-olive-caper-relish-recipe/">Vinegar-Marinated Potatoes with Olives and Capers</a> (Paul Sirisalee | Food Styling: Eugene Jho/)
This simple potato and cheese omelette, from <em>The Good Cook: Eggs &amp; Cheese</em>, was shared with us by Tim Mazurek to accompany his Back of the Bookshelf column. It's perfect for brunch, and also—accompanied with a glass of wine and a green salad—makes a satisfying, affordable dinner. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Grated-Potato-and-Cheese-Omelet/">Grated Potato and Cheese Omelette</a> (Tim Mazurek/)
In Basque country, this egg-based tortilla is sometimes sliced through the middle like a sandwich roll and layered with cured ham and sheep's milk cheese. If cutting horizontally through the thin, delicate tortilla seems too troublesome, the ham and cheese are just as delicious served on the side. Get the recipe for <a href="http://www.saveur.com/basque-tortilla-potato-pepper-ham-cheese-recipe">Basque Potato and Pepper Tortilla with Ham and Cheese</a> (Beth Galton/)
Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, these Tacolicious versions are stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great as an accompaniment for meat or fish or spooned over eggs. Get the recipe for <a href="https://www.saveur.com/article/recipes/potato-tacos/">Tacos de Papa Hwy 99 (Potato Tacos)</a> (Romulo Yanes/)
Learn how to make our classic latkes. Author Joan Nathan, from whom this recipe is adapted, likes hers with applesauce; we find them equally delectable with sour cream. Alternating between onion and potatoes when grating keeps the potatoes from darkening. Get the recipe for <a href="https://www.saveur.com/classic-latkes-recipe/">Classic Latkes</a> (Matt Taylor-Gross/)
Lightly smashed and crisped potatoes soak up a jalaleno-anchovy dressing. Get the recipe for <a href="https://www.saveur.com/pommes-tapees-jalapeno-vinaigrette-recipe/">Pommes Tapées with Jalapeño Vinaigrette</a> (Joann Pai/)
Boiling potatoes whole and unpeeled means they don't absorb too much water as they cook. Mixing them with an egg yolk and olive oil yields a rich dressing without the heavy creaminess of mayonnaise. Get the recipe for <a href="https://www.saveur.com/article/recipes/yukon-gold-smashed-potato-salad/">Ignacio Mattos' Potato Salad</a> (Marcus Nilsson/)
Fluffy inside and golden outside, these pan-fried potatoes are a signature of the Omaha restaurant Piccolo Pete's. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Hashbrowns/">Hashbrowns</a> (Ariana Lindquist/)
To make these crisp-crusted fritters, mashed potatoes blended with pan-fried shallots and freshly grated nutmeg are dipped in beaten egg and fried. Get the recipe for <a href="https://www.saveur.com/article/recipes/perkedel-kenteng-padang-style-mashed-potato-fritters/">Padang-Style Mashed Potato Fritters (Perkedel Kenteng)</a> (Ingalls Photography/)
Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for <a href="https://www.saveur.com/article/recipes/old-fashioned-scalloped-potatoes/">Old-Fashioned Scalloped Potatoes</a> (Gemma and Andrew Ingalls/)
Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs. Get the recipe for <a href="https://www.saveur.com/article/Recipes/German-Browned-Potato-Pancakes/">Potato Pancakes (Kartoffelpuffer)</a> (Todd Coleman/)