As the mercury rises, there’s nothing quite like a cool, refreshing side dish to complement your summer meals. And what better partner in crime than the humble potato? Whether you’re firing up the grill or whipping up a quick salad, potatoes are the ultimate chameleons of the culinary world – and this summer is no exception.
From smoky kebabs to zesty salads, we’ve rounded up 20 mouthwatering potato recipes that are sure to become your new go-to’s for warm weather gatherings. Say goodbye to bland boiled spuds and hello to a whole new world of flavor and texture. Let the countdown begin!
Grilled Lemon Herb Potato Skewers
Elevate your potato game with this refreshing twist on traditional grilled potatoes. This recipe combines the natural sweetness of lemons and herbs with the earthy flavor of potatoes, perfect for a summer gathering or backyard BBQ.
Ingredients:
– 4-6 medium-sized Yukon gold potatoes
– 1/2 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut potatoes into 1-inch wedges and thread onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together lemon juice, olive oil, garlic, thyme, salt, and pepper.
4. Brush the potato skewers with the lemon-herb mixture, making sure they’re evenly coated.
5. Grill the skewers for 10-12 minutes, turning occasionally, until potatoes are tender and slightly charred.
6. Garnish with fresh parsley leaves, if desired.
Cooking Time: 10-12 minutes
Cooling Dill Potato Salad
Perfect for hot summer days, this refreshing potato salad combines the creaminess of potatoes with the brightness of fresh dill. A simple and flavorful side dish that’s sure to be a hit at your next BBQ or picnic!
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh dill
– 2 tablespoons lemon juice
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the yogurt, dill, lemon juice, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes to the bowl and gently stir until they’re well coated with the dressing.
5. Drizzle the olive oil over the top and serve chilled.
Cooking Time: 12 minutes
Summer Sweet Potato and Corn Chowder
This refreshing summer chowder is a perfect blend of sweet potatoes, corn, and herbs, perfect for warm weather gatherings or cozy nights in. With its creamy texture and subtle sweetness, this recipe is sure to become a new favorite.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup frozen corn kernels
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced sweet potatoes, corn kernels, thyme, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low and simmer for 15-20 minutes or until sweet potatoes are tender.
7. Use an immersion blender or transfer to a blender to puree the soup to desired consistency.
8. If using heavy cream or half-and-half, stir it in just before serving.
Cooking Time: 25-30 minutes
Garlic Butter Smashed Potatoes with Fresh Herbs
Elevate your potato game with this simple yet flavorful recipe that combines the richness of garlic butter with the brightness of fresh herbs. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 3-4 large potatoes
– 2 tablespoons unsalted butter, softened
– 1 clove garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Smashing each potato slightly with your hands or a fork, make small indentations on the surface.
4. In a small bowl, mix together butter, garlic, parsley, and chives.
5. Spread the garlic butter mixture evenly over the potatoes, making sure to fill the indents.
6. Season with salt and pepper to taste.
7. Place the potatoes on a baking sheet lined with parchment paper and roast for 45-50 minutes, or until tender and golden brown.
Cooking Time: 45-50 minutes
Spicy Mango Potato Tacos
Get ready to spice up your taco game with this unique and flavorful combination of roasted potatoes, mango salsa, and crispy taco shells.
Ingredients:
– 3-4 large potatoes, peeled and cubed
– 1 ripe mango, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a medium bowl, combine mango, red onion, jalapeño, and garlic.
4. Warm taco shells according to package instructions.
5. Assemble tacos by placing roasted potatoes in the shell, followed by a spoonful of mango salsa and any desired toppings.
Cooking Time: 25-30 minutes
Roasted Potato and Avocado Salad
This vibrant salad combines the natural sweetness of roasted potatoes with the creamy richness of avocado, perfect for a light and refreshing meal or as a side dish. The addition of fresh herbs adds a bright and zesty flavor to this delightful combination.
Ingredients:
– 2 large potatoes, peeled and cubed
– 1 ripe avocado, diced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and golden brown.
4. In a large bowl, combine roasted potatoes, diced avocado, parsley, and lemon juice.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Zesty Lime and Cilantro Potato Wedges
Zesty Lime and Cilantro Potato Wedges Recipe
Brighten up your snack time with these vibrant potato wedges, infused with the zing of lime juice and the freshness of cilantro. Perfect for a quick pick-me-up or as a tasty side dish.
Ingredients:
– 4-6 large potatoes
– 1/2 cup olive oil
– Juice of 1 lime (about 2 tbsp)
– 1/4 cup chopped fresh cilantro
– 1 tsp garlic powder
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut potatoes into wedges and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the potatoes, then sprinkle with lime juice, cilantro, garlic powder, and salt.
4. Toss gently to coat, making sure all potato surfaces are covered.
5. Bake for 20-25 minutes, or until crispy and golden brown.
Cooking Time: 20-25 minutes
Summer Potato and Green Bean Stir-Fry
This quick and easy stir-fry recipe is perfect for a hot summer evening when you want to enjoy the flavors of the season without spending too much time in the kitchen. With just a few ingredients, you can create a delicious and healthy meal that’s sure to please.
Ingredients:
– 1 large potato, peeled and sliced into thin rounds
– 1 pound green beans, trimmed
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: soy sauce or sesame oil for added flavor
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the potato slices and cook until they start to soften, about 5 minutes.
3. Add the green beans, onion, and garlic. Stir-fry for an additional 3-4 minutes, or until the vegetables are tender-crisp.
4. Season with salt and pepper to taste. If desired, add a splash of soy sauce or sesame oil for extra flavor.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: About 10-12 minutes
Creamy Potato and Cucumber Gazpacho
Beat the heat with this refreshing twist on traditional gazpacho, featuring creamy potatoes and crunchy cucumbers. This recipe is perfect for a light and satisfying summer meal.
Ingredients:
– 2 large ripe tomatoes, diced
– 1 medium potato, peeled and diced
– 1/2 cucumber, peeled and grated
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– 1 teaspoon red wine vinegar
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a blender or food processor, combine tomatoes, potato, cucumber, heavy cream, olive oil, and red wine vinegar.
2. Blend until smooth, then season with salt and pepper to taste.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold, garnished with fresh parsley or cilantro if desired.
Cooking Time: None! This recipe is ready in just a few minutes of blending.
BBQ Ranch Potato Chips
Elevate your snack game with these crispy and flavorful BBQ Ranch Potato Chips! This simple recipe yields a delicious blend of tangy ranch seasoning and sweet barbecue flavor.
Ingredients:
– 2 large potatoes, thinly sliced into chips
– 1/4 cup vegetable oil
– 1 tablespoon ranch seasoning
– 1 tablespoon BBQ seasoning
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place potato slices in a single layer on the prepared baking sheet.
4. Drizzle vegetable oil over the potatoes and sprinkle with ranch and BBQ seasonings.
5. Bake for 15-20 minutes or until crispy, flipping halfway through.
6. Remove from oven and sprinkle with salt to taste.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Herbed Potato and Tomato Gratin
Elevate your side dish game with this flavorful gratin featuring tender potatoes, juicy tomatoes, and a hint of fresh herbs. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 3 large potatoes, thinly sliced
– 2 large tomatoes, sliced
– 1/4 cup olive oil
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss potatoes with 2 tablespoons olive oil, rosemary, thyme, salt, and pepper.
3. In a separate bowl, combine tomato slices and remaining 2 tablespoons olive oil.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Arrange potato slices in the prepared dish, followed by tomato slices.
6. Top with cheese (if using) and bake for 45-50 minutes or until potatoes are tender and top is golden brown.
Cooking Time: 45-50 minutes
Chilled Potato and Pea Soup
This refreshing soup is perfect for a light and satisfying meal on a warm day. With its silky texture and subtle sweetness, it’s sure to become a summer favorite.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup fresh or frozen peas
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, combine potatoes, peas, butter, and onion.
2. Pour in broth and bring to a boil.
3. Reduce heat and simmer for 15-20 minutes or until potatoes are tender.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. Chill soup in the refrigerator for at least 30 minutes.
6. Just before serving, stir in heavy cream or half-and-half (if using).
7. Season with salt and pepper to taste.
8. Garnish with fresh chives or parsley, if desired.
Cooking Time: 20-25 minutes
Grilled Potato and Peach Salsa
Savor the sweet and savory flavors of summer with this unique twist on traditional salsa. Grilled potatoes add a satisfying crunch, while fresh peaches provide a burst of juicy sweetness.
Ingredients:
– 2 large potatoes, peeled and cut into 1-inch wedges
– 2 ripe peaches, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush potato wedges with olive oil and season with salt and pepper. Grill potatoes for 5-7 minutes per side, or until tender and slightly charred.
3. In a large bowl, combine grilled potatoes, diced peaches, red onion, jalapeño pepper, lime juice, salt, and pepper. Stir gently to combine.
4. Serve warm or at room temperature. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Summer Potato and Corn Fritters
Enjoy the flavors of summer with these crispy and delicious potato and corn fritters, perfect as a side dish or snack.
Ingredients:
– 2 large potatoes, peeled and grated
– 1 cup corn kernels (fresh or frozen)
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine grated potatoes, corn kernels, flour, paprika, garlic powder, salt, and pepper.
2. Stir in buttermilk until the mixture is well combined.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the potato-corn mixture into the hot oil, about 1/4 cupfuls.
5. Fry for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove fritters from oil with a slotted spoon and drain on paper towels.
Cooking Time: 8-10 minutes
Balsamic Glazed Potato and Strawberry Salad
This refreshing salad combines the natural sweetness of strawberries with the earthy flavor of potatoes, all tied together with a tangy balsamic glaze. Perfect for a light lunch or dinner, this recipe is sure to impress!
Ingredients:
– 2 large Yukon gold potatoes, thinly sliced
– 1 pint fresh strawberries, hulled and sliced
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh parsley or basil leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potato slices with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast potatoes in the preheated oven for 20-25 minutes, or until tender and lightly browned.
4. In a small saucepan, combine balsamic vinegar and remaining 1 tbsp olive oil.
5. Bring mixture to a simmer over medium heat and cook for 2-3 minutes, or until slightly thickened.
6. In a large bowl, combine roasted potatoes, sliced strawberries, and balsamic glaze.
7. Toss gently to combine and season with salt and pepper to taste.
8. Garnish with fresh parsley or basil leaves and serve.
Cooking Time: 25-30 minutes
Light and Crispy Potato Rosti
A delicious and healthy twist on traditional potato rosti, this recipe yields a crispy exterior and fluffy interior. Perfect as a side dish or used as a base for various toppings.
Ingredients:
– 2 large potatoes, peeled
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Grate the potatoes using the large holes of a box grater.
2. Squeeze out as much liquid from the grated potatoes as possible using a clean dishcloth or paper towels.
3. In a bowl, combine the drained potato mixture with Parmesan cheese and salt.
4. Heat the olive oil in a non-stick skillet over medium heat.
5. Using your hands, shape the potato mixture into 2-3 flat patties.
6. Cook for 4 minutes on each side, or until crispy and golden brown.
7. Serve hot and enjoy!
Cooking Time: 8-10 minutes
Potato and Watermelon Salad with Mint
This unique salad combines the creaminess of potatoes with the sweetness of watermelon, all tied together with a hint of refreshing mint. Perfect for hot summer days or as a light lunch.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 cups cubed seedless watermelon (about 1 small melon)
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, combine the cooled potatoes, cubed watermelon, and chopped mint leaves.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes for potatoes. Preparation time: 15 minutes.
Smoky Paprika Potato Kebabs
Smoky Paprika Potato Kebabs Recipe
Discover the perfect blend of smoky flavor and tender potatoes with this easy-to-make recipe.
Ingredients:
– 4-6 medium-sized potatoes, peeled and cut into 1-inch chunks
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– 10 wooden skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Thread potato chunks onto skewers, leaving a small space between each piece.
4. Place skewers on the preheated grill and cook for 10-12 minutes, turning occasionally, or until potatoes are tender and slightly charred.
5. Serve hot with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Summer Potato and Shrimp Ceviche
A refreshing twist on traditional ceviche, this recipe combines succulent shrimp with tender potato, a squeeze of lime juice, and a sprinkle of fresh herbs. Perfect for a light and flavorful summer meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium potatoes, peeled and diced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. In a large bowl, combine shrimp, potato, lime juice, cilantro, and jalapeño.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Just before serving, stir in salt to taste.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: None! This recipe is a no-cook, quick-refrigerate affair.
Fresh Basil and Parmesan Potato Salad
A refreshing twist on traditional potato salad, this recipe combines the flavors of fresh basil, parmesan cheese, and tangy potatoes for a delightful side dish or light lunch.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon chopped fresh basil
– 1/2 cup grated parmesan cheese
– Salt and pepper to taste
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, combine the cooled potatoes, mayonnaise, Dijon mustard, chopped basil, and parmesan cheese. Season with salt and pepper to taste.
4. Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12 minutes (potatoes only)
Summary
Experience the taste of summer with these refreshing potato recipes! From grilled lemon herb potato skewers to cooling dill potato salad, and from sweet potato and corn chowder to spicy mango potato tacos, there’s something for everyone. Try roasted potato and avocado salad, zesty lime and cilantro potato wedges, or even BBQ ranch potato chips. Enjoy the flavors of summer with these 20 delightful potato recipes that are perfect for hot days and outdoor gatherings.
