I think it is pretty obvious at this point that summer is finally here. The sun is shining, the temperature is way up, and the days are almost at their longest. You know what that means…Potatoes!!

You don’t want the same old boring mashed potatoes this summer, do you? You want something special. This summer you want potatoes that will be the star of any potluck or BBQ you take them to. Well, because I love ya’ here are…

1. Mashed Potatoes with Sour Cream and Chives

You love mashed potatoes. You love loaded baked potatoes. This dish combines the two. What’s not to love?

Here’s what you do. When mashing the potatoes take out the milk and replace it with sour cream. Mix in a big handful of chopped chives add a bit of butter, salt, and pepper, and you’ve got a pot of mashed potatoes that tastes like pure summer.

For those thrill-seekers out there, a big handful of crispy bacon bits can also be mixed into the potato mixture. And, I guess that if you wanted to get crazy a bit of cheddar cheese could be added in or sprinkled over the top. Sounds good right?

2. Buttermilk Smashed Potatoes

What are smashed potatoes?

Smashed potatoes are potatoes, usually small ones, that have been boiled until tender and then smashed with the back of a spoon or a masher. They are different from mashed potatoes in two main ways; the skin is left on them, and they are chunkier. The goal isn’t to have one smooth consistent texture.

This style of potato can be made in a variety of ways and there are actually two on this list. This first one is made by mixing buttermilk, butter, and salt and pepper into the smashed potatoes. Imagine that you are using the same proportions you would for regular mashed.

The buttermilk will give the potatoes a really nice fresh flavour. That flavour combined with the texture makes these potatoes a really unique potato dish and one that is terrific for summer.

3. Crispy Smashed Potatoes

Similar to the buttermilk smashed potatoes, these are made of boiled baby potatoes. Once the potatoes are cooked through, they are drained and then placed on a sheet pan that has been lightly drizzled with olive oil. Each potato is pushed down with a fork or a hand to flatten. The potatoes are drizzled with a little more olive oil, salt, and pepper and roasted on 400°f until crispy which will take about 20-30 minutes.

Flavourings like fresh herbs or parmesan cheese can also be added to these potatoes to add a little extra flair.

These crispy little buggers are so addictive you will wish you’d never heard of them at the time being oh, so glad that you did.

4. Lemon Roasted Potatoes

Potatoes tossed with lemon, olive oil, thyme, garlic, smoked paprika, salt, and pepper then roasted until crispy. Damn!

Just about any kind of potato can be used to make this dish. I like to use either russet or Yukon gold potatoes but, anything will work.

The first step is to combine the just form 1 lemon, 2-3 tbsp olive oil, 3-4 sprigs of thyme, 2 cloves of crushed garlic, 1 tsp smoked paprika, a big pinch of both salt and pepper. Mix this all up and give it a taste. Take some potatoes, cut them into wedges and toss with the lemon, olive oil mixture and spread onto a parchment-lined sheet pan. Bake in a 375°F oven for 35-40 minutes or until the potatoes are cooked through and crispy. They will have to be flipped at least once about halfway through cooking.

These potatoes go great with just about anything.

5. Pan-Roasted Fingerling Potatoes

Fingerling potatoes are small finger-shaped potatoes. They are relatively expensive when compared to other potatoes but their flavour and texture are worth the extra price every once in a while. Fingerling potatoes are a waxy potato which makes them really great in potato salad because they hold their structure.

One of my favourite ways and a common way to have fingerling potatoes is to roast them. This is a technique that was taught to me by one of my chefs years ago, and it remains one of my favourites to this day.

To make these roasted fingerlings the potatoes first have to be cut. They can be cut right down the middle lengthwise but I prefer to cut them into little coin shapes about 1/2 cm thick.

Heat an oven safe pan over medium high heat and get it nice and hot. Add 1-2 tbsp of olive oil and add enough potatoes to cover the bottom of the pan but not overcrowd it. Season the potatoes with salt and pepper and cook the potatoes, tossing every 30 seconds or so. The goal is to get a bit of colour on the potatoes. After about 4-5 minutes of this, add 2 tbsp of butter into the pan a long with 2-3 sprigs of thyme and 2 cloves crushed garlic. Put the whole pan in the oven at 375°F for 10-15 minutes or until the potatoes are cooked through.

Serve with roasted chicken, lamb, fish, steak… you get the idea.

Bonus!

If you read Monday’s post you know that one of my favourite ways to have potatoes right now is to boil them and toss them with salt, pepper, butter, and parsley. If you didn’t read the post you can check it out along with full recipes right here.

Conclusion

Potatoes are a versatile, nutritious, and delicious vegetable. But, if they are always made in the same way they can become boring. Try some of these techniques to jazz up your meals or come up with some of your own.

Let me know if you make these and how you liked them and remember to subscribe to the blog so you never miss a post.