25+ Delicious Spring Potato Recipes to Try This Season

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

Spring is the perfect time to celebrate the season’s freshest produce, and one of the stars of spring cuisine is the humble potato.

With its creamy texture, mild flavor, and versatility, spring potatoes make the ideal base for a variety of dishes.

Whether you prefer them roasted, mashed, sautéed, or even tossed in a salad, there’s no shortage of ways to enjoy these tender, seasonal potatoes.

In this blog post, we’ve curated a list of 25+ spring potato recipes that will elevate your meals and bring a burst of flavor to your springtable.

From simple sides to hearty main dishes, these recipes highlight the best of spring potatoes in all their delicious forms.

25+ Delicious Spring Potato Recipes to Try This Season

With these 25+ spring potato recipes, you’ll have everything you need to make the most of this delicious, seasonal vegetable.

Whether you’re looking for a fresh salad, a comforting side, or a new take on classic dishes, there’s something for every taste and occasion.

Spring potatoes offer endless possibilities, so don’t hesitate to experiment with different cooking methods and flavor combinations.

Embrace the season and create mouthwatering dishes that showcase the beauty of spring potatoes in all their glory.

Spring Potato Salad with Lemon and Herbs

This fresh and zesty spring potato salad is perfect for warmer months. The combination of boiled baby potatoes, lemon, and fresh herbs such as parsley and dill creates a refreshing and light dish that’s great for outdoor picnics or as a side to grilled meats. The tangy dressing, with a hint of mustard, complements the creamy potatoes and adds a burst of flavor to this simple yet delicious dish.

Ingredients:

  • 1 lb baby potatoes
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • Juice and zest of 1 lemon
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • Salt and pepper to taste

Instructions:

  1. Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and set aside to cool slightly.
  2. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, lemon zest, salt, and pepper.
  3. Once the potatoes have cooled enough to handle, cut them into halves or quarters and place them in a large mixing bowl.
  4. Pour the dressing over the potatoes and toss gently to coat.
  5. Add the chopped parsley and dill, and toss again until evenly distributed.
  6. Serve chilled or at room temperature.

This spring potato salad with lemon and herbs is a wonderful addition to any meal. It’s light, vibrant, and incredibly easy to prepare. The freshness of the herbs combined with the brightness of lemon brings out the best in the potatoes. Whether served alongside grilled chicken or as a standalone dish, this salad is sure to become a seasonal favorite.

Garlic and Herb Roasted Spring Potatoes

These garlic and herb roasted spring potatoes are a simple yet flavorful dish that celebrates the natural sweetness of new potatoes. Tossed with olive oil, garlic, and a mix of fresh herbs, these potatoes are roasted to perfection, crispy on the outside and tender on the inside. A perfect side for any main dish, especially during spring when fresh, young potatoes are in season.

Ingredients:

  • 1 lb spring potatoes (or new potatoes)
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash and scrub the spring potatoes, then cut them into halves or quarters, depending on their size.
  3. In a large bowl, toss the potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  4. Spread the seasoned potatoes in a single layer on a baking sheet.
  5. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  6. Remove from the oven and serve immediately.

These garlic and herb roasted spring potatoes are the ultimate side dish for spring meals. The crispy exterior paired with the tender interior offers a satisfying contrast in texture. The aromatic herbs and garlic bring out the best in the potatoes, making them a flavorful and crowd-pleasing choice for any occasion. With minimal ingredients and effort, this recipe delivers maximum flavor.

Spring Potato and Asparagus Gratin

This creamy and indulgent spring potato and asparagus gratin is a rich, flavorful dish that showcases the best of spring produce. The layers of thinly sliced potatoes and asparagus are baked in a creamy cheese sauce, making each bite rich and comforting. A touch of Parmesan on top adds a golden, crispy finish. This gratin is perfect for family dinners or spring gatherings.

Ingredients:

  • 1 lb spring potatoes, thinly sliced
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Gruyère cheese
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C) and butter a 9×9-inch baking dish.
  2. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
  3. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan and Gruyère cheeses, salt, and pepper. Let the sauce cook for 2-3 minutes until the cheese has melted and the sauce has thickened slightly.
  4. Layer the sliced potatoes and asparagus in the prepared baking dish, alternating between the two to ensure even distribution.
  5. Pour the cheese sauce over the vegetables, making sure they are well-coated.
  6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
  7. Let the gratin rest for a few minutes before serving.

This spring potato and asparagus gratin is a rich and decadent dish that will impress anyone at your table. The combination of tender potatoes, fresh asparagus, and creamy cheese sauce creates a melt-in-your-mouth experience. The golden, crispy top adds a delightful texture contrast to the creamy interior. This gratin is a perfect way to highlight seasonal vegetables and elevate any spring meal.

Spring Potato and Pea Soup

A light yet comforting soup, this spring potato and pea soup is full of fresh flavors. The creamy texture of the potatoes blends beautifully with the sweetness of peas, and a hint of mint elevates the dish to a new level of freshness. Perfect for a springtime starter or a light lunch, this soup is not only easy to make but also incredibly satisfying.

Ingredients:

  • 1 lb spring potatoes, peeled and diced
  • 2 cups fresh or frozen peas
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1/2 cup fresh mint leaves, chopped
  • Salt and pepper to taste
  • A splash of cream (optional, for extra creaminess)

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened.
  2. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the potatoes are tender.
  3. Stir in the peas and cook for another 5 minutes, until the peas are tender.
  4. Use an immersion blender or a regular blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches.
  5. Return the soup to the pot and stir in the chopped mint leaves. Season with salt and pepper to taste. If you want a creamier soup, add a splash of cream.
  6. Serve hot, garnished with extra mint leaves or a dollop of cream if desired.

This spring potato and pea soup is a vibrant and fresh dish that perfectly captures the essence of spring. The creaminess from the potatoes combined with the sweetness of the peas and the coolness of mint creates a balanced and refreshing bowl of comfort. Whether served as an appetizer or a light meal, this soup is sure to delight your taste buds and bring the flavors of the season to your table.

Spring Potato Frittata with Asparagus and Goat Cheese

This spring potato frittata is the ultimate way to enjoy seasonal vegetables. The soft, golden potatoes, tender asparagus, and creamy goat cheese make a satisfying combination that’s perfect for breakfast, brunch, or a light dinner. The frittata is easy to prepare and packed with springtime flavors, making it a great dish for any occasion.

Ingredients:

  • 4 medium spring potatoes, peeled and thinly sliced
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 6 large eggs
  • 1/2 cup goat cheese, crumbled
  • 1/2 cup milk
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs (such as thyme or parsley), for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Add the sliced potatoes and cook for 5-7 minutes until they are just tender but not fully cooked. Add the asparagus and cook for an additional 3-4 minutes until tender. Season with salt and pepper.
  3. In a separate bowl, whisk together the eggs and milk. Season with salt and pepper.
  4. Pour the egg mixture over the potatoes and asparagus in the skillet. Sprinkle the crumbled goat cheese evenly over the top.
  5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
  6. Let the frittata cool for a few minutes before slicing. Garnish with fresh herbs and serve.

This spring potato frittata with asparagus and goat cheese is a delightful and hearty dish that celebrates the fresh ingredients of the season. The combination of tender potatoes, crispy asparagus, and creamy goat cheese provides both texture and flavor in every bite. It’s versatile, easy to make, and a great way to start your day or enjoy a light meal. With minimal effort, you can create a dish that feels both elegant and comforting.

Spring Potato Grilled Skewers with Lemon Garlic Marinade

These spring potato grilled skewers are a fun and flavorful way to enjoy potatoes during the warmer months. The potatoes are marinated in a zesty lemon garlic dressing and then grilled until golden and crispy on the outside, while remaining tender on the inside. These skewers are perfect for a barbecue or as a side dish for grilled meats, and they bring a burst of spring freshness to your outdoor meals.

Ingredients:

  • 1 lb small spring potatoes, halved or quartered
  • 1/4 cup olive oil
  • Juice and zest of 1 lemon
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, thyme, parsley, salt, and pepper.
  2. Add the halved or quartered potatoes to the bowl and toss them in the marinade. Let the potatoes marinate for at least 30 minutes, or up to 2 hours if you have time.
  3. Preheat your grill to medium-high heat and lightly oil the grill grates.
  4. Thread the marinated potatoes onto skewers, making sure to space them out evenly.
  5. Grill the skewers for 15-20 minutes, turning occasionally, until the potatoes are golden and crispy on the outside and tender on the inside.
  6. Remove from the grill and serve immediately.

These spring potato grilled skewers are a perfect addition to your grilling repertoire. The combination of lemon, garlic, and fresh herbs imparts a refreshing, zesty flavor to the potatoes, while the grilling process enhances their natural sweetness. These skewers are not only a tasty side dish but also a visually appealing and fun way to serve potatoes at your next barbecue or outdoor gathering.

Spring Potato and Feta Cheese Salad

This vibrant spring potato and feta cheese salad is a refreshing take on traditional potato salads. The crispy, golden potatoes are tossed with tangy feta cheese, olives, and fresh vegetables, creating a salad that’s both filling and full of flavor. A zesty lemon dressing ties everything together, making it an ideal dish for a spring picnic or a light side for a summer barbecue.

Ingredients:

  • 1 lb spring potatoes, boiled and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1 cucumber, diced
  • 1 small red onion, thinly sliced
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil the spring potatoes in salted water until tender, about 15 minutes. Drain and set aside to cool.
  2. In a large bowl, combine the cooled potatoes, feta cheese, olives, cucumber, and red onion.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Garnish with fresh parsley and serve chilled or at room temperature.

This spring potato and feta cheese salad is a light and vibrant dish that brings together a delightful mix of textures and flavors. The creamy feta cheese contrasts with the crispness of fresh vegetables, while the tangy dressing adds a burst of flavor to every bite. It’s a versatile salad that can be served as a side or enjoyed as a stand-alone dish, making it perfect for springtime gatherings.

Spring Potato and Arugula Pesto Crostini

These spring potato and arugula pesto crostini are the perfect appetizer or snack for any spring gathering. Crispy toasted baguette slices are topped with creamy mashed potatoes, fresh arugula pesto, and a sprinkle of Parmesan. The combination of creamy potatoes and peppery pesto creates a satisfying bite, and the toasted bread adds a perfect crunch.

Ingredients:

  • 1 baguette, sliced into 1/2-inch pieces
  • 1 lb spring potatoes, boiled and mashed
  • 1/2 cup arugula pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese
  • Olive oil for brushing
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Arrange the baguette slices on a baking sheet and lightly brush both sides with olive oil.
  3. Toast the bread in the oven for 5-7 minutes, or until golden and crispy.
  4. In a bowl, mash the boiled spring potatoes and season with salt and pepper to taste.
  5. Spread a layer of mashed potatoes on each toasted crostini.
  6. Top with a dollop of arugula pesto and sprinkle with grated Parmesan cheese.
  7. Return the crostini to the oven for an additional 3-4 minutes, just to warm the topping.
  8. Serve warm or at room temperature.

Spring potato and arugula pesto crostini are a delightful and flavorful way to enjoy spring potatoes. The creamy mashed potatoes provide a comforting base, while the fresh and peppery arugula pesto adds a burst of green goodness. These crostini are an easy yet impressive appetizer that combines the best flavors of spring, making them a hit at any gathering.

Spring Potato and Leek Gratin

This spring potato and leek gratin is a comforting dish that celebrates the seasonal flavors of spring. The creamy layers of thinly sliced potatoes and tender leeks are baked together in a rich cheese sauce, resulting in a dish that’s both indulgent and delicious. A crunchy breadcrumb topping adds texture and a golden finish to this perfect side dish.

Ingredients:

  • 1 lb spring potatoes, thinly sliced
  • 2 leeks, cleaned and sliced
  • 1 cup heavy cream
  • 1 cup grated Gruyère cheese
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup breadcrumbs
  • 2 tbsp butter
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C) and butter a 9×9-inch baking dish.
  2. In a large pan, melt the butter over medium heat. Add the sliced leeks and garlic, and sauté for 5-7 minutes until softened.
  3. Add the heavy cream, Gruyère cheese, and half of the Parmesan cheese to the pan. Stir until the cheese melts and the sauce thickens. Season with salt and pepper.
  4. Layer the sliced potatoes in the prepared baking dish, then pour the leek and cheese sauce over the potatoes. Repeat layers, finishing with a layer of sauce.
  5. Sprinkle breadcrumbs and the remaining Parmesan cheese on top.
  6. Bake for 40-45 minutes, until the potatoes are tender and the top is golden and bubbly.
  7. Let the gratin rest for a few minutes before serving.

This spring potato and leek gratin is a rich and comforting dish that’s ideal for family dinners or holiday gatherings. The creamy layers of potatoes and leeks, combined with the cheesy sauce and crunchy topping, create a perfect balance of textures. This gratin highlights the delicate flavors of spring vegetables, making it a delicious way to enjoy the season’s bounty.

Spring Potato and Spinach Stuffed Chicken Breast

This spring potato and spinach stuffed chicken breast is a hearty yet healthy dish that combines tender chicken with the freshness of spring vegetables. The creamy mashed potatoes, paired with sautéed spinach, make for a delicious stuffing that perfectly complements the mild flavor of the chicken. It’s an easy-to-make dinner option that will impress your family or guests with its bold flavors and beautiful presentation.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 lb spring potatoes, boiled and mashed
  • 1 cup fresh spinach, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup cream cheese, softened
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh thyme, for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Set aside to cool.
  3. Mix the mashed potatoes, sautéed spinach, Parmesan cheese, and cream cheese in a bowl. Season with salt and pepper.
  4. Cut a pocket into each chicken breast by slicing through the middle but not all the way through.
  5. Stuff each chicken breast with the potato and spinach mixture, securing the opening with toothpicks.
  6. Season the outside of the chicken with salt and pepper, then place the stuffed breasts in a baking dish.
  7. Bake for 25-30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
  8. Garnish with fresh thyme and serve.

This spring potato and spinach stuffed chicken breast is a perfect balance of creamy, savory, and fresh flavors. The combination of mashed potatoes and sautéed spinach offers a rich, flavorful stuffing that elevates the chicken. It’s a wonderful dish for a special dinner, and the stuffing makes each bite full of comforting textures. This recipe will surely be a crowd-pleaser.

Spring Potato Hash with Poached Eggs

This spring potato hash with poached eggs is a delightful breakfast or brunch option that’s as hearty as it is healthy. The crispy golden potatoes are paired with sautéed spring vegetables like bell peppers and onions, and topped with perfectly poached eggs for a delicious, protein-packed dish. The runny yolk adds richness to the crispy hash, making each bite a satisfying treat.

Ingredients:

  • 1 lb spring potatoes, diced
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley, chopped
  • 4 large eggs
  • Salt and pepper to taste

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to crisp up and turn golden brown.
  2. Add the diced onion and bell pepper to the pan and continue cooking for another 5-7 minutes, until the vegetables are tender and the potatoes are fully cooked.
  3. Season the hash with salt and pepper and sprinkle with fresh parsley.
  4. While the hash is cooking, poach the eggs. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and carefully slide it into the water. Poach for 3-4 minutes, until the whites are set but the yolks remain runny.
  5. Serve the potato hash on plates and top each with a poached egg. Garnish with additional parsley, if desired.

This spring potato hash with poached eggs is the ultimate breakfast or brunch dish that combines hearty, crispy potatoes with the freshness of bell peppers and the richness of poached eggs. The crispy golden potatoes provide a wonderful base for the runny yolk, creating a satisfying balance of textures. It’s an easy, comforting meal that’s perfect for any time of the day.

Spring Potato and Carrot Casserole

This spring potato and carrot casserole is a comforting side dish that pairs perfectly with roasted meats or grilled vegetables. The tender potatoes and sweet carrots are baked in a creamy sauce, topped with a golden cheese crust. The combination of textures and flavors in this casserole makes it a crowd-pleasing dish for family gatherings or holiday meals.

Ingredients:

  • 1 lb spring potatoes, peeled and thinly sliced
  • 2 large carrots, peeled and thinly sliced
  • 1 cup heavy cream
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
  2. In a skillet, melt the butter over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
  3. Add the heavy cream and thyme to the skillet, bringing the mixture to a gentle simmer. Season with salt and pepper to taste.
  4. In the prepared baking dish, layer the sliced potatoes and carrots, then pour the cream mixture over the vegetables.
  5. Sprinkle the grated cheddar and Parmesan cheeses on top.
  6. Cover the casserole with foil and bake for 30-35 minutes, or until the potatoes and carrots are tender.
  7. Remove the foil and bake for an additional 10 minutes, until the top is golden brown and bubbly.
  8. Let the casserole cool for a few minutes before serving.

This spring potato and carrot casserole is a delicious and satisfying side dish that’s perfect for any occasion. The creamy sauce, melted cheese, and tender vegetables create a comforting combination that will complement any meal. It’s a great way to incorporate seasonal produce into your menu, and its rich flavors and textures make it a favorite among family and friends.

Spring Potato and Asparagus Frittata

A light and flavorful spring potato and asparagus frittata is the perfect dish for breakfast, brunch, or even a light dinner. Tender potatoes and fresh asparagus are combined with eggs and cheese, creating a fluffy frittata with earthy, springtime flavors. This dish is simple to make yet feels elegant, offering a great way to enjoy seasonal vegetables.

Ingredients:

  • 1 lb spring potatoes, boiled and sliced
  • 1 bunch asparagus, trimmed and chopped into 2-inch pieces
  • 6 large eggs
  • 1/2 cup grated cheddar cheese
  • 1/4 cup milk
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • Salt and pepper to taste
  • Fresh chives, chopped (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a large ovenproof skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
  3. Add the chopped asparagus and cook for another 3 minutes until tender but still bright green.
  4. Add the sliced boiled potatoes to the skillet and season with salt and pepper.
  5. In a bowl, whisk together the eggs, milk, and cheddar cheese. Pour the egg mixture over the vegetables in the skillet.
  6. Allow the frittata to cook on the stovetop for about 5 minutes until the edges start to set.
  7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and lightly golden on top.
  8. Remove from the oven and garnish with fresh chives before serving.

This spring potato and asparagus frittata is a wonderful dish that highlights the fresh, vibrant flavors of the season. The combination of creamy eggs, tender potatoes, and crisp asparagus makes for a satisfying and well-balanced meal. Whether served as a hearty breakfast or a light dinner, this frittata is sure to impress with its simple yet elegant flavors.

Spring Potato and Bacon Skillet

A hearty and savory spring potato and bacon skillet is the perfect dish to kick off a weekend brunch or enjoy as a filling dinner. Crispy bacon adds a smoky flavor that pairs beautifully with tender spring potatoes. This skillet meal is easy to make and can be served with a variety of toppings such as fresh herbs, cheese, or a fried egg on top.

Ingredients:

  • 1 lb spring potatoes, diced
  • 6 strips of bacon, chopped
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: Fried eggs for topping

Instructions:

  1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set it aside, leaving some bacon grease in the pan.
  2. Add the diced potatoes to the skillet and cook, stirring occasionally, until golden brown and crispy, about 10-12 minutes. Season with smoked paprika, salt, and pepper.
  3. Add the diced onion and garlic to the skillet and sauté for another 3-4 minutes until the onions are soft and translucent.
  4. Return the cooked bacon to the skillet and stir to combine.
  5. Garnish with fresh parsley and, if desired, top with a fried egg for extra richness.
  6. Serve hot and enjoy!

The spring potato and bacon skillet is a savory and comforting dish that’s packed with flavor. The crispy bacon and seasoned potatoes create a satisfying meal that’s easy to make and incredibly filling. Topped with a fried egg, it becomes a perfect brunch option or a hearty dinner. This recipe is great for any occasion and is sure to be a hit with anyone who loves rich, smoky flavors.

Spring Potato and Herb Soup

A spring potato and herb soup is a light yet comforting soup that showcases the fresh flavors of the season. With spring potatoes, a blend of fresh herbs, and a touch of cream, this soup is a perfect choice for a warm afternoon or as a light starter for a spring meal. It’s smooth, creamy, and brimming with aromatic herbs that elevate the taste.

Ingredients:

  • 1 lb spring potatoes, peeled and diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and carrot, and cook for 5-7 minutes until softened.
  2. Add the diced spring potatoes to the pot and cook for an additional 3-4 minutes, stirring occasionally.
  3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Use an immersion blender to puree the soup until smooth, or transfer to a blender and blend in batches.
  5. Stir in the heavy cream, fresh thyme, and parsley, then season with salt and pepper to taste.
  6. Let the soup simmer for another 5 minutes to allow the flavors to meld.
  7. Serve hot, garnished with extra parsley if desired.

This spring potato and herb soup is the perfect way to enjoy the fresh produce of the season. The creamy texture of the soup combined with the fragrant herbs creates a delicate yet flavorful dish that’s light but comforting. It’s an ideal choice for a light lunch or starter, offering a satisfying and refreshing taste of spring in every spoonful.

Spring Potato and Pea Salad

A spring potato and pea salad is a fresh and vibrant side dish that’s perfect for picnics, barbecues, or light meals. The tender boiled spring potatoes and sweet green peas are dressed in a tangy mustard vinaigrette, creating a delightful balance of flavors. This salad is easy to make, full of springtime goodness, and pairs wonderfully with a variety of main dishes.

Ingredients:

  • 1 lb spring potatoes, boiled and halved
  • 1 cup fresh or frozen peas, blanched
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • Salt and pepper to taste
  • Fresh dill, chopped (for garnish)

Instructions:

  1. In a large mixing bowl, combine the boiled spring potatoes, blanched peas, and sliced red onion.
  2. In a small bowl, whisk together the olive oil, Dijon mustard, white wine vinegar, salt, and pepper to make the vinaigrette.
  3. Pour the vinaigrette over the potato and pea mixture, tossing gently to coat everything evenly.
  4. Garnish with freshly chopped dill and serve chilled or at room temperature.

This spring potato and pea salad is a simple yet delicious dish that brings together the freshness of spring vegetables with a tangy, flavorful dressing. The creamy potatoes and sweet peas create a perfect balance with the zingy mustard vinaigrette. It’s a versatile side that pairs well with grilled meats, sandwiches, or can even be enjoyed on its own for a light meal.

Spring Potato and Broccoli Gratin

This spring potato and broccoli gratin is a comforting and cheesy side dish that will become a family favorite. The tender spring potatoes are layered with vibrant broccoli and smothered in a rich, creamy cheese sauce. Topped with a golden crust, this gratin is a great way to enjoy two seasonal vegetables in one hearty dish.

Ingredients:

  • 1 lb spring potatoes, peeled and thinly sliced
  • 2 cups broccoli florets, blanched
  • 1 1/2 cups heavy cream
  • 1 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
  2. In a skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  3. Add the heavy cream to the skillet and bring it to a simmer. Season with salt and pepper and cook for another 3-4 minutes, allowing the sauce to thicken slightly.
  4. In the prepared baking dish, layer the sliced potatoes, followed by a layer of broccoli florets. Repeat until all the potatoes and broccoli are used up.
  5. Pour the cream sauce over the vegetables, ensuring it is evenly distributed. Top with the grated Gruyère and Parmesan cheese.
  6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
  7. Garnish with fresh parsley and serve hot.

This spring potato and broccoli gratin is a rich and indulgent side dish that brings together the best of spring vegetables with a creamy, cheesy sauce. The layers of tender potatoes and broccoli, covered in melted cheese, make for a satisfying and comforting meal addition. Whether served alongside roasted meats or as a standalone dish, this gratin is sure to become a hit at your next family dinner.

Spring Potato and Mushroom Stir-Fry

A spring potato and mushroom stir-fry is a quick, flavorful, and satisfying dish perfect for weeknight dinners. The crispy spring potatoes are stir-fried with earthy mushrooms and vibrant green onions in a savory soy-based sauce. The combination of textures and umami flavors makes this stir-fry a delicious and wholesome meal that’s easy to prepare.

Ingredients:

  • 1 lb spring potatoes, boiled and cubed
  • 1 cup mushrooms, sliced
  • 1/2 cup green onions, chopped
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tsp ginger, grated
  • Salt and pepper to taste
  • Sesame seeds (for garnish)

Instructions:

  1. Heat the olive oil and sesame oil in a large skillet over medium heat. Add the cubed boiled potatoes and cook for 5-7 minutes until they become crispy and golden.
  2. Add the sliced mushrooms, garlic, and grated ginger to the skillet and sauté for 3-4 minutes until the mushrooms soften.
  3. Stir in the soy sauce and green onions, and cook for an additional 2-3 minutes, allowing the flavors to meld together.
  4. Season with salt and pepper to taste, and garnish with sesame seeds.
  5. Serve hot as a main dish or as a side dish with rice or noodles.

This spring potato and mushroom stir-fry is a flavorful, quick meal that combines crispy potatoes with savory mushrooms in a delicious soy-based sauce. The sesame oil adds a rich, aromatic flavor, while the green onions provide a fresh, vibrant finish. It’s a great option for busy weeknights and is sure to satisfy with its balance of textures and bold flavors.

Spring Potato and Lemon Herb Roasted Vegetables

This spring potato and lemon herb roasted vegetable dish brings together seasonal vegetables in a simple, flavorful way. Roasted spring potatoes, tossed with fresh lemon juice, garlic, and herbs, create a delightful side dish that is light yet packed with flavor. It’s the perfect accompaniment to any grilled or roasted meats, or even enjoyed on its own for a healthy meal.

Ingredients:

  • 1 lb spring potatoes, halved
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the spring potatoes, zucchini, and red bell pepper with olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet.
  4. Roast for 25-30 minutes, turning halfway through, until the potatoes are golden and tender, and the vegetables are slightly caramelized.
  5. Garnish with fresh parsley before serving.

This roasted spring potato and vegetable dish is a simple yet vibrant side that highlights the natural flavors of the season. The combination of fresh lemon and herbs elevates the potatoes and vegetables, creating a dish that is both refreshing and satisfying. It’s the perfect complement to your spring meals and can be enjoyed with everything from grilled chicken to vegetarian dishes.

Spring Potato and Chicken Skillet

A hearty and easy-to-make spring potato and chicken skillet is a one-pan dish packed with flavor. Tender chicken thighs are seared and then simmered with spring potatoes, fresh herbs, and garlic. This savory meal is perfect for busy weeknights when you want something comforting, nutritious, and full of spring flavors.

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 1 lb spring potatoes, quartered
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste
  • Lemon wedges (for serving)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, and sear them for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  2. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
  3. Add the quartered spring potatoes to the skillet and cook for 5-7 minutes, allowing them to brown slightly.
  4. Pour in the chicken broth and stir in the fresh rosemary and thyme. Place the chicken thighs back into the skillet.
  5. Cover the skillet and simmer for 15-20 minutes, or until the potatoes are tender and the flavors have melded together.
  6. Serve with lemon wedges for a burst of freshness.

This spring potato and chicken skillet is a flavorful and satisfying dish that is both easy to make and nourishing. The combination of tender chicken, savory herbs, and crispy potatoes creates a perfect balance of flavors. It’s an ideal dish for a quick dinner that doesn’t sacrifice taste or quality, making it a go-to recipe for busy days.

Spring Potato and Carrot Mash

A spring potato and carrot mash is a colorful and healthier alternative to traditional mashed potatoes. The combination of spring potatoes and sweet carrots creates a naturally sweet and creamy mash, enhanced with fresh herbs and a touch of olive oil. This dish is perfect as a side for any springtime meal and adds a beautiful pop of color to your plate.

Ingredients:

  • 1 lb spring potatoes, peeled and cubed
  • 3 medium carrots, peeled and chopped
  • 2 tablespoons olive oil
  • 1/2 cup low-fat milk
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a large pot, bring the spring potatoes and carrots to a boil in salted water. Cook for 15-20 minutes, or until both the potatoes and carrots are tender.
  2. Drain the potatoes and carrots and return them to the pot.
  3. Mash the potatoes and carrots together using a potato masher or hand mixer until smooth and creamy.
  4. Stir in the olive oil and milk until the mash reaches your desired consistency.
  5. Season with salt and pepper to taste.
  6. Garnish with fresh parsley and serve warm.

This spring potato and carrot mash is a vibrant and flavorful twist on classic mashed potatoes. The natural sweetness of the carrots complements the creamy texture of the spring potatoes, making it a comforting side dish that is both light and nutritious. It’s a perfect accompaniment to grilled meats, roasted vegetables, or as part of a spring holiday meal.

Note: More recipes are coming soon!