The best way to cook potatoes depends on the variety: waxy types hold their shape for boiling and salads, while floury (starchy) potatoes turn fluffy for roasting, mashing and baking. Once you know which potato you are holding, everything from crispy smashed potatoes to silky mash becomes foolproof. Below you will find a quick how-to guide plus 24 of our favorite vegetarian and vegan potato recipes, grouped by cooking method so you can jump straight to tonight’s dinner.
How to choose and cook the right potato
Choose waxy potatoes (new, red or fingerling) when you want slices and cubes to stay firm, and floury varieties (russet or Maris Piper) when you want fluff. For boiling, start the potatoes in cold salted water so they cook evenly, then test with a fork after 15 to 20 minutes for cubes. Roast at high heat after par-boiling and roughing up the edges for maximum crunch. For mash, drain well and dry the potatoes over low heat before adding warm plant milk and vegan butter, which keeps the texture smooth instead of gluey.
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Crispy Roasted and Baked Potatoes
Master high heat for shatteringly crisp edges and fluffy centers with these roasted and baked potato favorites.
Hasselback Potatoes
Thinly sliced almost all the way through, these potatoes fan open in the oven so the edges turn crisp while the centers stay creamy. A brush of oil and a scatter of herbs is all they need to look impressive. Tip: rest a wooden spoon on either side as you slice to stop the knife cutting fully through.
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Best Smashed Potatoes
Baby potatoes are boiled until tender, flattened, then roasted until the craggy edges shatter like chips. That contrast of golden crunch and soft, fluffy inside makes them dangerously snackable straight off the tray. Tip: let the boiled potatoes steam dry for a few minutes before smashing so they crisp instead of steaming in the oven.
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Batata Harra (Spicy Roasted Potatoes)
This Lebanese classic tosses crispy roasted potatoes with garlic, chili, fresh coriander and a squeeze of lemon for a punchy, herb-flecked side. It works as a mezze plate or alongside grilled vegetables. Tip: add the coriander and lemon only after roasting so the flavors stay bright rather than cooking down.
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Lyonnaise Potatoes
A French bistro staple, these pan-fried potato rounds are layered with sweet caramelized onions until both turn deep golden. Simple, buttery and full of savory depth, they quietly upgrade any weekend brunch. Tip: par-boil the slices briefly first so the insides cook through before the onions and edges get too dark.
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Vegan Scalloped Potatoes (Pommes Dauphinoise)
Wafer-thin potato slices bake in a creamy dairy-free sauce until the top bubbles and browns and the layers melt together. It is the ultimate comfort-food centerpiece for a holiday spread. Tip: slice the potatoes evenly with a mandoline so every layer softens at exactly the same rate.
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Creamy Mashed and Comforting Bakes
Comfort food at its coziest, from silky mash to golden, savory potato bakes.
Colcannon (Irish Mashed Potatoes)
This Irish favorite folds tender kale or cabbage and green onions into buttery mashed potatoes for a cozy one-pot side. A well of melted vegan butter in the center is the traditional finishing touch. Tip: wilt the greens separately and stir them in at the end so the mash stays fluffy and pale.
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Vegan Mashed Potato Bowl
Creamy mashed potatoes become a full meal here, piled with roasted vegetables, greens and a savory gravy. It is hearty comfort in a bowl that still feels wholesome. Tip: keep the mash loose with a splash of warm plant milk so it acts like a base that soaks up all the gravy.
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Baked Mashed Potato Muffins
Leftover mash gets a second life baked into golden, crisp-edged muffins that hold their shape and travel well. They make a fun party bite or a lunchbox filler. Tip: press a small dent in the top before baking and tuck in cheese or peas for a hidden savory surprise.
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Potato and ‘Meatballs’ Casserole
Sliced potatoes and plant-based ‘meatballs’ bake together in a rich tomato sauce until everything is tender and bubbling. It is a filling, crowd-friendly dinner you assemble in a single dish. Tip: layer the raw potatoes at the bottom where they sit in the sauce so they cook evenly and soak up flavor.
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Fried and Pan-Crisped Classics
Grated, shaped and fried until golden, these are the crunchy potato classics worth the splatter.
Crispy Vegan Hash Browns
Just three ingredients and no egg turn grated potatoes into shatteringly crisp, golden hash browns. They are the breakfast upgrade your weekend has been missing. Tip: squeeze the grated potato in a clean towel to wring out as much water as possible, which is the real secret to crispiness.
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Vegan Loaded Fries
Crispy fries pile high with smoky ‘bacon’ bits and a spicy, melty ‘cheese’ sauce for full-on indulgence. This is game-day food that happens to be entirely plant-based. Tip: bake the fries on a wire rack so hot air circulates underneath and they stay crisp under all those toppings.
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Vegan Spanish Croquetas (Potato Croquettes)
Creamy potato croquettes are rolled in crumbs and fried until crisp outside and molten within, just like the tapas-bar classic. Serve them hot with a squeeze of lemon or a swipe of aioli. Tip: chill the shaped croquetas for about thirty minutes before frying so they hold their shape in the oil.
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Potato Pancakes
Grated potato and onion fry into lacy, golden pancakes with crisp edges and tender centers. They are equally good topped with apple sauce or a savory dollop of vegan sour cream. Tip: fry them in a thin layer of hot oil and resist flipping too soon so the crust has time to set.
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Vegan Potato Tortilla
This Spanish tortilla swaps eggs for a chickpea-flour batter, binding soft potatoes and onions into a thick, sliceable omelette. It is perfect warm or at room temperature for picnics. Tip: cook it low and slow, then use a plate to flip the tortilla so both sides set evenly.
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Hearty Potato Soups and Stews
Blended, brothy or chunky, potatoes make some of the most comforting soups and stews in the kitchen.
Potato Leek Soup
Silky and gently sweet, this classic blends soft potatoes with slowly softened leeks into a comforting bowl. A drizzle of oil and cracked black pepper is all the garnish it needs. Tip: sweat the leeks gently without letting them brown to keep the soup pale and delicately flavored.
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Cream of Potato Soup with Carrots
Potatoes and sweet carrots simmer together, then blend into a velvety, naturally creamy soup with no dairy required. It is a nourishing weeknight bowl built from humble pantry staples. Tip: save a few diced carrots to roast and scatter on top for extra texture and a pop of color.
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Loaded Potato Soup
Thick, creamy and generously garnished, this soup captures everything you love about a loaded baked potato in spoonable form. Crispy toppings and green onions add crunch and freshness on top. Tip: reserve some chunks of potato before blending and stir them back in for a heartier, more rustic texture.
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Potato and Carrot Stew with Tarragon
Chunks of potato and carrot slow-cook into a fragrant, homey stew lifted by the gentle aniseed note of fresh tarragon. It is simple, warming comfort in a single pot. Tip: add the tarragon near the end of cooking so its delicate flavor stays bright instead of fading away.
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Potato Curry
Tender potatoes soak up a fragrant, spiced tomato and coconut sauce in this easy, satisfying curry. Serve it over rice or with warm flatbread to mop up every last drop. Tip: par-boil the potatoes first so they finish cooking gently in the sauce without falling apart.
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Gnocchi, Pizza and Breakfast
Beyond the basics, potatoes shine in pillowy gnocchi, crisp pizza and hearty breakfast dishes.
How to Make Gluten-Free Gnocchi
Learn to turn humble potatoes into pillowy, gluten-free gnocchi with this step-by-step guide. Once you master the dough you can sauce them any way you like. Tip: use starchy baked potatoes rather than boiled ones so the dough stays dry and needs less flour to hold together.
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Green Vegan Gnocchi
Wild garlic tints these gluten-free gnocchi a vibrant green and pairs them with a creamy tofu sauce for a fresh spring dinner. It feels special yet stays weeknight simple. Tip: boil the gnocchi just until they float, then lift them straight into the warm sauce so they stay tender.
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Authentic Potato Pizza
Paper-thin potato slices and a luxurious truffle salsa top this Roman-style pizza con patate for an elegant, carb-on-carb treat. It is delicious proof that potatoes belong on pizza. Tip: soak the potato slices briefly and pat them dry so they crisp on top instead of steaming the crust.
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Vegan Breakfast Hash
Golden potatoes fry up with peppers, onions and greens into a hearty skillet breakfast that works any time of day. Pile it high and finish with a drizzle of hot sauce. Tip: give the potatoes space and a head start in the pan before adding softer vegetables so everything browns rather than steams.
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Potato Tart with Cheese (GF, No Crust)
Layers of thinly sliced potato and melty cheese bake into a naturally gluten-free, crustless tart that slices like a savory cake. It is elegant enough for brunch guests yet easy to make. Tip: overlap the potato slices tightly so the tart holds together neatly once it has cooled a little.
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Frequently Asked Questions
Should you boil potatoes in cold or hot water? Always start potatoes in cold, salted water and bring them up to a boil together. Adding them to already boiling water cooks the outside faster than the inside, so the edges turn mushy before the center is done. A cold-water start heats them evenly for a tender, uniform result.
What is the healthiest way to cook potatoes? Baking or boiling potatoes whole with the skin on preserves the most nutrients and keeps added fat low. The skin holds fiber and much of the potato’s vitamins, so scrub rather than peel when you can. Steaming is another gentle option that avoids the extra oil of frying.
How long does it take to boil potatoes? Cut into medium cubes, potatoes boil in about 15 to 20 minutes, while whole potatoes take closer to 30 minutes. They are ready when a fork slides through easily with no resistance. Cutting them smaller is the fastest way to shorten the cooking time.
Do you need to soak potatoes before cooking? Soaking peeled, cut potatoes in cold water for about 10 minutes rinses away excess surface starch. This helps them cook more evenly and crisp up better when roasted or fried. Rinse them again under cold water and pat dry before cooking for the crispiest results.
What is the difference between waxy and floury potatoes? Waxy potatoes such as new and red potatoes are lower in starch and hold their shape, making them ideal for salads, boiling and gratins. Floury or starchy potatoes like russets break down into a light, fluffy texture, so they are best for mashing, baking and fries.
Can you cook potatoes without peeling them? Yes, and often you should. Leaving the skin on for baking, roasting and even some mashes keeps in nutrients and adds texture and flavor. Just scrub the potatoes well under cold running water first to remove any dirt before cooking them skin-on.
