Fast and Fresh Potato Side Dishes You Can Make in a Snap

What goes great with almost any entrée? Sweet potato fries, of course. OK, these sweet potato wedges aren’t technically “fried,” but roasting them in the oven with a drizzle of olive oil makes them taste pretty similar (without the added fat of deep-frying). Serve with fresh arugula and crunchy hazelnuts for a fast and fresh take on classic sweet potato fries.

Zucchini is at its peak during prime potato salad season. So it seems logical to mix the squash in with new potatoes. The vinaigrette for this potato salad recipe is a little sweet and a little spicy thanks to honey and jalapeño peppers, so don’t be surprised when it’s gobbled up. Hard-cooked eggs add protein, but if you’re bringing this side to a potluck or barbecue, you can make it a little heartier by adding a few cups of pulled pork. 

Oh, how we love a bowl of creamy potato soup on chilly nights. When you serve this Indian-inspired recipe as a side, it’ll warm your taste buds thanks to a few pinches of garam masala (a popular Indian spice blend). Plus, this easy potato soup recipe sneaks in a serving of fresh veggies by blending in cauliflower and a carrot.

Everyone knows that adding plenty of butter and garlic is the secret to great mashed potatoes, but this easy recipe amps the flavor. A leek gives the mashed potatoes extra oomph without overpowering it like an onion might. And instead of just adding the butter, you cook the leek, garlic, and parsley in it for a mouthwatering mashed potato topper.

These pancakes aren’t necessarily for breakfast, but they are tasty enough that you’ll want to eat them all day, any day. Cheesy and a little spicy, these potato pancakes make a great side dish pretty much any night of the week. (After all, you can make a batch in under 4 minutes.) A zesty sour cream topping goes on before serving to make these potato pancakes stand out from the crowd even more.

Rethinking the standard potato salad? Start here. This fresh, delicious recipe has some of the same ingredients we love about classic potato salad—new potatoes and mayo, most importantly—and a few zippy ingredients like yellow sweet peppers, green olives, and over a cup of basil. Instead of a classical creamy coating, we mixed mayo with white wine vinegar and lemon juice for a tasty, lighter dressing.

Have your spiralizer handy because it’ll be your best friend for this recipe. Spiralize a potato, then bake the spirals so they get nice and crispy. Spiralize a large zucchini as noodles, then add cherry tomatoes to give this simple veggie salad bright color.

Feta cheese may not be one of your usual potato-soup toppings, but this recipe makes the case for why it should. (It’s that good.) You can make this quick soup recipe in just over a half hour, but the flavors make it seem like it’s been simmering all day. Instead of blending the potatoes, leave them bite-size to stud the chicken broth, which also has fresh kale and lemon zest for a soup that rounds out almost any meal.

Got a lot of red potatoes on hand? Dice them and turn them into a spicy Mexican hash. Chopped tomatoes, onion, and a fresh jalapeño pepper join red potatoes to make this zesty Mexican side dish. It’s not all spice though: While the hash is still warm, mix in a scoop of shredded cheese to get nice and melty.

Extra creamy and full of good-for-you veggies and beans, this silky-smooth soup recipe is a great side dish for fall. Carrots and sweet potatoes give it a gorgeous bright orange color. A few scoops of crème fraiche make it nice and creamy. If you’re not a big sweet potato fan, russet potatoes taste as good.

Roasted veggies are a delicious addition to any meal, but they can also be time-consuming. But when you “roast” them in a skillet, they’ll be tender and tasty, plus ready to eat much quicker. Roast a mix of baby beets, new potatoes, sweet potatoes, and pea pods with a drizzle of oil and a sprinkle of salt and pepper, then serve with a few lemon wedges to add zest.

Instead of full-on mashed potatoes, leave them a little chunky and serve smashed potatoes. This easy recipe gives you permission to stop smashing your potatoes as soon as your arm gets sore. While the potatoes are still partially intact, mix in cream cheese, butter, and a few fresh herbs to make this side dish rival even your most tried-and-true mashed potato recipe.

The next time you make potato salad, skip the mayonnaise and hard-cooked eggs. Instead, opt for this light, healthy version of potato salad featuring fresh sweet corn, basil, and roma tomatoes (plus plenty of new potatoes, naturally). You’ll still get a taste of tanginess thanks to a homemade vinaigrette and tangy creaminess from crumbles of feta cheese.

Celery root and ripe pears make mashed russet potatoes healthier and extra delicious. You can still load them up with buttermilk and butter before adding a scoop to your plate, but the mix of fruits and veggies will turn this comfort food into one that’s good for you, too. So go ahead, add an extra slice of butter on top.

This sweet potato soup looks pretty straightforward, but it’s actually hiding a pinch of warm spices. A few sprinkles of curry powder and cayenne powder give this sweet potato side a hint of spice, but it won’t set your mouth on fire. If you’re worried about the spice level, a spoonful of yogurt tames the heat while making the soup extra creamy.