25+ Irresistible Easter Potato Recipes You’ll Love

Easter is a time for celebration, family gatherings, and indulging in delicious meals.

While the main course often takes center stage, the side dishes are just as important in creating a memorable feast.

Potatoes, versatile and beloved, are a staple that can be transformed into countless dishes to suit any palate.

Whether you’re hosting a grand dinner or a casual brunch, this collection of 25+ Easter potato recipes will inspire you to take your holiday table to the next level.

From creamy casseroles to crispy roasts, these recipes showcase the best ways to make potatoes the highlight of your Easter menu.

25+ Irresistible Easter Potato Recipes You’ll Love

Potatoes are the ultimate Easter side dish, offering endless possibilities to complement your holiday spread.

With these 25+ Easter potato recipes, you have a treasure trove of options to impress your guests and satisfy every craving.

Whether you prefer rich and creamy dishes, light and herby flavors, or crispy textures, there’s a recipe here for everyone.

This Easter, let potatoes shine as a delicious and versatile part of your celebration, bringing joy and flavor to the table.

Herb-Infused Easter Potato Gratin

This rich and creamy potato gratin is the perfect side dish for your Easter dinner table. Layered with tender potatoes, aromatic herbs, and a cheesy cream sauce, it delivers a delightful blend of flavors and textures that will complement any main dish. A golden, bubbly crust on top ensures it looks as stunning as it tastes.

Ingredients:

• 2 lbs russet potatoes, thinly sliced
• 1 ½ cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1 ½ cups shredded Gruyère cheese
• Salt and pepper to taste
• Butter for greasing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
2. In a saucepan, combine heavy cream, milk, garlic, thyme, rosemary, salt, and pepper. Heat gently until just simmering, then remove from heat.
3. Layer half of the potato slices in the baking dish, slightly overlapping. Pour half of the cream mixture over the potatoes and sprinkle with half the cheese.
4. Add the remaining potatoes, pour over the rest of the cream mixture, and top with the remaining cheese.
5. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes until the top is golden and bubbly.
6. Allow to cool slightly before serving.

This herb-infused potato gratin combines simplicity with sophistication, making it a crowd-pleaser for Easter festivities. The creamy sauce and cheesy crust will have everyone reaching for seconds, making it a timeless favorite for holiday gatherings.

Honey-Glazed Hasselback Sweet Potatoes

These beautifully roasted Hasselback sweet potatoes are a delightful twist on traditional Easter fare. Drizzled with honey and sprinkled with a touch of cinnamon, they’re slightly sweet, perfectly tender, and a visually impressive addition to your table. A sprinkle of nuts adds a crunchy finishing touch.

Ingredients:

• 4 medium sweet potatoes
• 3 tbsp olive oil
• 2 tbsp honey
• ½ tsp cinnamon
• ¼ cup chopped pecans or walnuts
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the sweet potatoes. Slice thin slits into each potato, being careful not to cut all the way through.
3. Place the potatoes on a baking sheet and brush with olive oil. Sprinkle with salt.
4. Roast for 30 minutes.
5. In a small bowl, mix honey and cinnamon. After 30 minutes, brush the mixture over the potatoes and roast for another 15 minutes.
6. Sprinkle with chopped nuts before serving.

These honey-glazed Hasselback sweet potatoes are as delicious as they are stunning. With their sweet, nutty flavor and crisp edges, they’re bound to become a new Easter tradition, impressing both family and guests alike.

Easter Potato Salad with Mustard Dill Dressing

This zesty potato salad is a refreshing alternative to heavier Easter side dishes. Tossed with a tangy mustard dill dressing and vibrant veggies, it’s a versatile dish that pairs beautifully with roasted meats or grilled vegetables. Served cold, it’s also a make-ahead wonder for busy holiday prep.

Ingredients:

• 2 lbs baby potatoes, boiled and halved
• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 tbsp fresh dill, chopped
• ½ cup celery, diced
• ½ cup red onion, finely chopped
• 2 tbsp white wine vinegar
• Salt and pepper to taste

Instructions:

1. Boil the potatoes until tender. Drain and let cool.
2. In a large bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard, dill, vinegar, salt, and pepper.
3. Add the potatoes, celery, and red onion to the bowl. Toss until evenly coated.
4. Chill in the refrigerator for at least an hour before serving.

This Easter potato salad is the perfect combination of creamy, tangy, and fresh flavors. Its vibrant colors and delicious dressing make it a standout side dish, adding a refreshing touch to your holiday feast.

Roasted Garlic and Parmesan Easter Potatoes

These roasted garlic and Parmesan potatoes are a crispy, savory side dish that’s easy to make yet full of flavor. Coated in garlic-infused olive oil and finished with a generous sprinkle of Parmesan, they boast a delightful balance of crispiness on the outside and fluffiness on the inside. Perfect for pairing with any Easter main course.

Ingredients:

• 2 lbs baby gold potatoes, halved
• 4 garlic cloves, minced
• 3 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss potatoes with olive oil, garlic, paprika, oregano, salt, and pepper.
3. Arrange potatoes cut-side down on the baking sheet. Bake for 25 minutes.
4. Flip the potatoes, sprinkle with Parmesan, and bake for another 10–15 minutes until golden and crispy.
5. Garnish with fresh parsley before serving.

These roasted garlic and Parmesan potatoes are a crowd-pleaser that combines rustic charm with rich flavors. Their golden, cheesy crust will leave everyone at the Easter table asking for the recipe.

Loaded Easter Twice-Baked Potatoes

Loaded twice-baked potatoes bring indulgence to your Easter menu. With creamy mashed potato filling mixed with sour cream, bacon, cheese, and chives, they’re the ultimate comfort food. Served in their crispy potato shells, these are both delicious and visually striking.

Ingredients:

• 4 large russet potatoes
• ½ cup sour cream
• ½ cup shredded cheddar cheese (plus extra for topping)
• 4 slices cooked bacon, crumbled
• 2 tbsp butter
• 3 tbsp chopped chives (plus extra for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Bake potatoes directly on the oven rack for 50–60 minutes, until tender.
2. Cut the potatoes in half lengthwise and scoop out the flesh, leaving about ¼-inch of shell intact. Place the potato shells on a baking sheet.
3. Mash the scooped-out potato with sour cream, butter, cheddar cheese, bacon, and chives. Season with salt and pepper.
4. Spoon the filling back into the potato shells. Sprinkle with extra cheddar cheese.
5. Bake for another 15 minutes until the cheese melts and the tops are golden. Garnish with chives before serving.

These loaded twice-baked potatoes are a decadent side dish that will wow your guests. With their rich, creamy filling and crisp cheese topping, they’re a delicious way to elevate your Easter feast.

Lemon Herb Baby Potatoes

Bright and zesty, these lemon herb baby potatoes are a light and flavorful addition to your Easter table. Coated with a citrusy dressing and fresh herbs, they deliver a refreshing taste that complements springtime meals perfectly.

Ingredients:

• 2 lbs baby potatoes, boiled or steamed
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Boil or steam the baby potatoes until tender. Drain and set aside.
2. In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, dill, salt, and pepper.
3. Toss the warm potatoes in the dressing until evenly coated.
4. Serve warm or at room temperature.

These lemon herb baby potatoes are a simple yet elegant side dish, perfect for celebrating Easter. The refreshing citrus and herb flavors highlight the season, making them an ideal pairing for roasted meats or fresh salads.

Cheesy Scalloped Potatoes with Ham

Cheesy scalloped potatoes with ham are a comforting and indulgent dish, perfect for a festive Easter feast. Layered with tender potato slices, savory ham, and a creamy cheese sauce, this casserole-style dish is both hearty and flavorful. It’s an excellent way to use up leftover ham or add a satisfying main or side dish to your holiday spread.

Ingredients:

• 2 lbs Yukon gold potatoes, thinly sliced
• 1 ½ cups diced cooked ham
• 2 cups shredded cheddar cheese
• 1 cup grated Parmesan cheese
• 1 ½ cups heavy cream
• 1 cup whole milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Melt butter in a saucepan over medium heat. Stir in flour to make a roux. Gradually whisk in milk and cream until smooth. Cook until thickened.
3. Add garlic powder, salt, and pepper to the sauce, then stir in half the cheddar cheese and Parmesan until melted.
4. Layer half the potato slices in the baking dish, top with half the ham, and pour half the sauce over the layer. Repeat with the remaining potatoes, ham, and sauce.
5. Top with the remaining cheddar cheese and bake for 50–60 minutes, until bubbly and golden. Let rest for 10 minutes before serving.

This cheesy scalloped potato dish is a show-stopper that combines creamy textures with a savory kick from the ham. Whether as a side or main dish, it’s a satisfying addition to your Easter menu that’s sure to please the whole family.

Crispy Easter Potato Croquettes

These crispy potato croquettes are golden bites of Easter joy. Filled with fluffy mashed potatoes, cheese, and herbs, then fried to perfection, they’re a fun and delicious way to celebrate. Serve them as an appetizer or side dish to add a festive touch to your holiday table.

Ingredients:

• 2 cups mashed potatoes (cold)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 egg yolk
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 cup breadcrumbs
• 1 egg (beaten)
• Oil for frying

Instructions:

1. In a bowl, mix mashed potatoes, mozzarella, Parmesan, egg yolk, parsley, salt, and pepper until well combined.
2. Shape the mixture into small logs or balls. Chill for 20 minutes.
3. Dip each croquette in the beaten egg, then roll in breadcrumbs to coat.
4. Heat oil in a deep pan over medium-high heat. Fry the croquettes in batches until golden and crispy.
5. Drain on paper towels and serve warm.

These crispy potato croquettes are a delightful addition to your Easter celebration, offering a satisfying crunch on the outside and creamy goodness on the inside. They’re sure to disappear quickly from the table!

Spring Potato and Asparagus Hash

This vibrant spring potato and asparagus hash is a light and flavorful dish that celebrates the season. Perfect for Easter brunch or dinner, it combines crispy potatoes, tender asparagus, and a sunny-side-up egg for a delightful and wholesome meal.

Ingredients:

• 1 lb baby potatoes, diced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 small red onion, diced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 2 garlic cloves, minced
• 4 eggs
• Salt and pepper to taste

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes, season with paprika, salt, and pepper, and cook until crispy and tender, about 10–12 minutes.
2. Add the onion and garlic to the skillet and sauté for 2–3 minutes.
3. Toss in the asparagus and cook until tender-crisp, about 5 minutes. Adjust seasoning as needed.
4. In a separate pan, fry the eggs sunny-side-up in the remaining olive oil.
5. Serve the potato and asparagus hash topped with the fried eggs.

This spring potato and asparagus hash is a versatile and vibrant dish, perfect for celebrating Easter. With its fresh flavors and satisfying textures, it’s a delicious way to bring a touch of the season to your holiday table.

Creamy Potato and Leek Soup

This creamy potato and leek soup is a warm and comforting starter, perfect for Easter gatherings. Silky in texture with subtle flavors of leek and potato, it’s an elegant yet simple dish that can be served as an appetizer or a light meal. Topped with a drizzle of cream or a sprinkle of chives, it adds a touch of refinement to your holiday table.

Ingredients:

• 2 lbs potatoes, peeled and diced
• 2 large leeks, white and light green parts sliced
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 2 tbsp butter
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add leeks and garlic, cooking until softened, about 5 minutes.
2. Add diced potatoes and stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
4. Stir in the heavy cream and season with salt and pepper. Warm through but do not boil.
5. Serve hot, garnished with chives and an optional drizzle of cream.

This creamy potato and leek soup is a classic dish that’s as satisfying as it is elegant. Its velvety texture and rich flavor make it a standout addition to any Easter menu, warming hearts and appetites alike.

Crispy Herbed Potato Nests with Eggs

Crispy herbed potato nests are a fun and creative way to serve potatoes for Easter brunch. Made from shredded potatoes seasoned with herbs and baked until golden, each nest holds a perfectly cooked egg for a whimsical yet delicious presentation. These are sure to delight both kids and adults.

Ingredients:

• 3 cups shredded potatoes (russet or gold)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp paprika
• Salt and pepper to taste
• 6 large eggs

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a muffin tin.
2. In a bowl, toss shredded potatoes with olive oil, garlic powder, oregano, paprika, salt, and pepper.
3. Divide the potato mixture evenly into the muffin tin, pressing into the sides to form nests.
4. Bake for 15–20 minutes until golden and crispy.
5. Crack an egg into each potato nest and return to the oven. Bake for 8–10 minutes or until the egg whites are set but yolks remain runny.
6. Let cool slightly before carefully removing from the muffin tin.

These crispy herbed potato nests with eggs are a delightful combination of flavor and creativity. Their adorable appearance and tasty bite make them an ideal centerpiece for an Easter brunch that’s both festive and fun.

Potatoes Au Gratin with Spring Vegetables

Elevate classic potatoes au gratin by adding spring vegetables for a fresh twist on this traditional dish. Creamy layers of potatoes are interspersed with tender asparagus and sweet peas, then topped with melted cheese for a vibrant and satisfying Easter side.

Ingredients:

• 2 lbs Yukon gold potatoes, thinly sliced
• 1 cup chopped asparagus
• 1 cup fresh or frozen peas
• 1 ½ cups heavy cream
• 1 cup shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a saucepan, heat cream with garlic, salt, and pepper until just simmering. Remove from heat.
3. Layer half the potatoes in the baking dish. Add half the asparagus and peas, then pour over half the cream mixture and sprinkle with half the cheese.
4. Repeat with the remaining potatoes, vegetables, cream, and cheese.
5. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes until bubbly and golden.
6. Allow to cool for 10 minutes before serving.

Potatoes au gratin with spring vegetables are a fresh and flavorful take on a holiday classic. This dish combines the comforting creaminess of au gratin with the brightness of seasonal produce, making it a beautiful and delicious choice for Easter celebrations.

Easter Potato Pancakes with Sour Cream and Chives

Crispy on the outside and tender on the inside, these potato pancakes are a delightful Easter brunch or side dish. Made with grated potatoes and a hint of onion, they’re pan-fried to golden perfection and served with a dollop of sour cream and fresh chives for a simple yet satisfying treat.

Ingredients:

• 2 lbs russet potatoes, peeled and grated
• 1 small onion, grated
• 2 eggs, beaten
• ¼ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• Vegetable oil for frying
• Sour cream and chopped chives for serving

Instructions:

1. Grate the potatoes and onion, then squeeze out as much moisture as possible using a kitchen towel.
2. In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Mix well.
3. Heat oil in a large skillet over medium-high heat. Drop spoonfuls of the potato mixture into the pan, flattening each into a pancake shape.
4. Fry until golden brown on both sides, about 3–4 minutes per side. Drain on paper towels.
5. Serve warm with sour cream and a sprinkle of chives.

These Easter potato pancakes are a simple and delicious way to celebrate the holiday. Their crispy texture and flavorful topping make them an irresistible addition to your table, whether as a snack, appetizer, or side dish.

Garlic Mashed Potatoes with Olive Oil and Herbs

Garlic mashed potatoes are a creamy and flavorful side dish with a Mediterranean twist, thanks to the addition of olive oil and fresh herbs. This light yet savory recipe is perfect for Easter, offering a healthier alternative to traditional butter-laden mashed potatoes without sacrificing taste.

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and diced
• 4 garlic cloves, peeled
• ⅓ cup extra-virgin olive oil
• ¼ cup milk or cream (optional for extra creaminess)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Boil potatoes and garlic cloves in a large pot of salted water until tender, about 15–20 minutes. Drain and return to the pot.
2. Mash the potatoes and garlic together.
3. Gradually stir in olive oil and milk (if using) until smooth and creamy. Season with salt and pepper.
4. Fold in fresh parsley and thyme.
5. Serve warm, garnished with additional herbs if desired.

These garlic mashed potatoes with olive oil and herbs are a fresh and vibrant addition to your Easter meal. Their creamy texture and aromatic flavors make them a delightful complement to any main course.

Sweet Potato Casserole with Marshmallow Topping

This sweet potato casserole is a nostalgic and indulgent side dish that’s perfect for Easter. With a creamy, spiced sweet potato base and a gooey marshmallow topping, it’s a delightful mix of sweet and savory flavors that will charm kids and adults alike.

Ingredients:

• 3 lbs sweet potatoes, peeled and cubed
• ½ cup brown sugar
• ¼ cup unsalted butter, melted
• 2 eggs, beaten
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla extract
• 1 cup mini marshmallows

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. Boil sweet potatoes in a large pot until tender, about 15 minutes. Drain and mash until smooth.
3. Stir in brown sugar, melted butter, eggs, cinnamon, nutmeg, and vanilla until well combined.
4. Spread the sweet potato mixture evenly into the baking dish. Top with mini marshmallows.
5. Bake for 20–25 minutes, or until the marshmallows are golden and puffed.
6. Let cool slightly before serving.

This sweet potato casserole with marshmallow topping is a festive and delicious side dish that brings warmth and sweetness to your Easter table. It’s a nostalgic recipe that’s sure to create new holiday memories with every bite.

Note: More recipes are coming soon!