15 Easy Potatoes Recipes You Should Serve At Your St. Patrick's Day Dinner (2025)

Cinco de Mayo comes early with this Tex-Mex inspired dish. With its salsa, beef, and cheddar, it's a fiesta in a pan.

Get the recipe at The Recipe Rebel.

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Oh, the possibilities you encounter when bacon comes into the picture. Wrap it around tots for an easy appetizer the whole family will love.

Get the recipe at Damn Delicious.

The baker in you will have a field day with these pint-sized puffs. Party pastry, breakfast side, or appetizer; no matter how you serve them, they're sure to please the masses.

Get the recipe at The Kitchn.

Why order pizza when you can make this simple—and better tasting—pie before the delivery guy arrives?

Ingredients
Cornmeal
1 lb. pizza dough
2 medium Yukon gold or other waxy potatoes (about 8 oz)
12 oz. asparagus
½ red onion
2 tbsp. olive oil
Kosher salt and pepper
2 oz. thinly sliced provolone cheese (about 6 slices)

Heat oven to 425°F. Dust a baking sheet with cornmeal. Shape the dough into a 16-inch oval or rectangle and place on the prepared baking sheet. In a large bowl, toss the potatoes, asparagus, onion, oil, 1/2 tsp salt and 1/4 tsp pepper. Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.

Why choose between potatoes and pizza when you can have it all in one bite?

Get the recipe at The Recipe Rebel.

RELATED: 21 Decadent Pizza Recipes for When Cheese and Pepperoni Won't Cut It

The tastiest union of dough, potato, and bacon will give your party its next secret weapon.

Get the recipe at I Wash You Dry.

This slow-cooker crowd-pleaser is worth the wait. With peppers, steak, and a dollop of Worcestershire sauce, it'll warm your soul and keep hunger at bay.

Get the Recipe at The Recipe Rebel.

One bite of this potato-inspired quiche and you'll whip it up for brunch again and again (and again).

Ingredients
Nonstick cooking spray
2 small sweet potatoes, peeled
1 tbsp. water
9 large eggs
½ tsp. chili powder
¼ tsp. Salt
5 strip cooked bacon
¼ tsp. pepper
½ c. crumbled feta cheese
2 green onions

Preheat oven to 400°F. Coat 12-cup muffin pan with nonstick cooking spray. With vegetable peeler, peel 48 wide strips of sweet potato lengthwise. Chop remaining potato into 1/2-inch pieces (1 1/2 cups total). In microwave-safe bowl, combine chopped potato and water. Cover; microwave on high 4 minutes. Drain. Line each muffin cup with 4 overlapping potato strips to make a crust; divide chopped potato among cups. In large bowl, whisk eggs, chili powder, salt, and pepper. Stir in chopped bacon, crumbled feta, and green onions. Divide egg mixture among prepared cups. Bake 20 minutes or until set.

With all the cauliflower and zero-calorie herbs like chives and bay leaves, each serving is—unbelievably—only 190 calories.

Get the recipe at The Scrumptious Pumpkin.

Broiled in just 15 minutes, your crew can enjoy the natural sea salt- and pepper-flavored comfort food snack.

Get the recipe at UmamiGirl.

RELATED:10 Slow Cooker Recipes for When You're Lazy AF But Still Want to Eat Healthy

What to do when you want to eat mashed potatoesand potato cakes? Try this recipe.

Get the recipe at Spend With Pennies.

Somehow, roasted potatoes never get old.

Get the recipe at Two Purple Figs.

This casserole is legit good — bring your stretch pants to dinner.

Get the recipe at Food.com.

Potatoes + cheese = pure bliss. Stack them all up, eat them at once, and tell yourself that potatoes are good carbs.

Get the recipe at Half Baked Harvest.

With these roasted bacon- and cheese-filled potatoes, be prepared for plenty of finger-lickin-good compliments to come your way.

Ingredients
12 small Yukon gold potatoes
2 tsp. salt
1 tbsp. extra-virgin olive oil
Pinch freshly ground pepper
½ c. crumbled Maytag blue cheese
4 slices applewood-smoked bacon
1 tbsp. minced chives

Preheat oven to 350°F. Place potatoes in a large saucepan. Cover with cold water; bring to a boil. Add 2 teaspoons salt; cook until tender, about 20 minutes. Drain. Once cooled, slice a small piece from top and bottom of each potato. Transfer to a medium bowl; toss with oil, a pinch of salt and pepper. Place potatoes on a baking sheet. With a paring knife, score top of each potato. Top each with equal amounts blue cheese and bacon. Bake until cheese melts, 5 to 7 minutes. Sprinkle with chives and serve.

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