50+ Delicious Easter Traditional Potato Recipes for a Perfect Feast

Easter is a time for family gatherings, festive meals, and celebrating the joy of spring.

When it comes to the holiday spread, potatoes are often the unsung hero, taking center stage in a variety of delicious dishes.

Whether you’re hosting a big Easter brunch or a traditional dinner, potatoes provide the perfect comfort and versatility.

From crispy roasted potatoes to creamy gratins and mashed creations, the options are endless.

This blog post compiles over 50 traditional Easter potato recipes that are sure to impress your guests and elevate your holiday meal.

Whether you’re looking for savory, cheesy, or herb-infused recipes, there’s something here to suit every taste and cooking style.

Potatoes are not just a side dish; they are the heart of many Easter celebrations, bringing warmth and satisfaction to the table.

Read on for a variety of potato dishes that will add comfort and flavor to your Easter feast!

50+ Delicious Easter Traditional Potato Recipes for a Perfect Feast

Potatoes have an undeniable place at the Easter table, offering a wide range of textures and flavors that can be tailored to every family’s preference.

Whether you enjoy crispy roasted potatoes, creamy casseroles, or indulgent mashed varieties, these 50+ recipes will provide inspiration for a memorable holiday meal.

The versatility of potatoes ensures there’s something for everyone, whether you prefer a rich and decadent dish or a light and zesty alternative.

This Easter, let potatoes take center stage in your menu. With these traditional recipes, you can create a meal that not only celebrates the holiday but also creates lasting memories with family and friends.

So, roll up your sleeves, gather your ingredients, and get ready to enjoy the ultimate Easter potato feast.

Traditional Easter Potato Salad

This creamy and tangy potato salad is a staple on many Easter tables, offering a delightful combination of tender potatoes, hard-boiled eggs, and a zesty dressing. It’s a perfect side dish that complements ham, lamb, or other Easter feasts. The creamy texture and fresh herbs make it a crowd favorite during family gatherings.

Ingredients:

• 2 pounds baby potatoes, halved
• 4 large eggs, hard-boiled and chopped
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup diced red onion
• 1/4 cup chopped celery

Instructions:

1. In a large pot, boil the potatoes in salted water until tender, about 15 minutes. Drain and let cool.
2. While the potatoes are cooling, prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a large bowl.
3. Once the potatoes are cool, cut them into bite-sized pieces and add them to the bowl with the dressing.
4. Add the chopped eggs, parsley, red onion, and celery to the bowl. Gently stir to combine.
5. Taste and adjust seasoning with additional salt and pepper if needed. Cover and refrigerate for at least an hour before serving to let the flavors meld.

This traditional potato salad is the perfect side for Easter celebrations. The combination of creamy dressing, crisp veggies, and soft potatoes makes it an easy yet flavorful dish. The dish can be made ahead of time, allowing you more time to focus on the main course. It also works well as a make-ahead option for picnics or barbecues. Adding fresh herbs gives it an extra touch of brightness, elevating the overall flavor.

Easter Creamy Scalloped Potatoes

Scalloped potatoes are a classic Easter side dish, known for their rich and creamy texture. Layers of thinly sliced potatoes baked with a creamy sauce create a delicious, indulgent dish that pairs wonderfully with ham, roast lamb, or even turkey. This recipe uses a combination of cheese, cream, and garlic to create a velvety smooth sauce that perfectly coats every potato slice.

Ingredients:

• 3 pounds russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. In a saucepan over medium heat, melt the butter and sauté the garlic until fragrant, about 1 minute.
3. Stir in the heavy cream, milk, thyme, salt, and pepper. Bring to a simmer and cook for about 3 minutes until the mixture thickens slightly.
4. Arrange a layer of sliced potatoes at the bottom of the prepared baking dish. Pour a portion of the cream mixture over the potatoes, followed by a sprinkle of cheddar cheese.
5. Repeat the layering process until all the potatoes and cream mixture are used up. Finish with a layer of cheese on top and sprinkle with Parmesan.
6. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
7. Garnish with fresh parsley before serving.

This dish brings a rich and comforting flavor to the Easter table, perfect for a cozy family meal. The combination of cheese and cream creates a velvety sauce that complements the tender potatoes beautifully. It’s a great choice if you’re looking to serve something indulgent yet classic. The scalloped potatoes can also be made a day ahead, allowing the flavors to develop further.

Roasted Easter Potatoes with Garlic and Rosemary

Roasted potatoes are a simple yet elegant side dish, perfect for any Easter feast. This recipe uses garlic and rosemary to infuse the potatoes with aromatic flavors, while roasting them to a crispy perfection. It’s an easy recipe that requires minimal ingredients and preparation, but the result is a deliciously satisfying dish.

Ingredients:

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 garlic cloves, smashed
• 2 sprigs fresh rosemary, chopped
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional)
• 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 halved potatoes with olive oil, smashed garlic, chopped rosemary, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast for 30-35 minutes, or until golden brown and crispy on the edges, stirring halfway through the cooking time.
5. Once roasted, remove from the oven and drizzle with lemon juice, if desired, for a fresh, bright flavor.
6. Garnish with fresh parsley before serving.

The roasted potatoes with garlic and rosemary are a crowd-pleaser, thanks to their crispy exterior and tender interior. This dish is a perfect accompaniment to any Easter meal, especially when paired with lamb or chicken. The rosemary adds a fragrant and earthy touch, while the garlic brings a savory depth of flavor. The option of adding a drizzle of lemon juice at the end gives the dish a refreshing twist, making it a wonderful addition to your holiday spread.

Classic Easter Potato Gratin

A creamy and cheesy potato gratin is a beloved dish at many Easter tables. The thinly sliced potatoes are baked in a luscious sauce made with heavy cream and cheese, creating a dish that’s indulgent yet comforting. Perfectly golden and bubbling, this gratin is an ideal side dish that pairs beautifully with roasted meats and adds a touch of elegance to your Easter feast.

Ingredients:

• 2 pounds Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 2 cups shredded Gruyère cheese
• Salt and pepper, to taste
• 1/2 teaspoon freshly grated nutmeg
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. In a saucepan over medium heat, melt the butter and sauté the garlic until fragrant, about 1 minute.
3. Stir in the heavy cream, milk, thyme, salt, pepper, and nutmeg. Bring the mixture to a simmer and cook for about 2 minutes, stirring occasionally.
4. Layer half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the shredded Gruyère cheese.
5. Repeat the layering with the remaining potatoes, cream mixture, and cheese.
6. Cover the dish with foil and bake for 40 minutes. Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
7. Let the gratin cool for 5 minutes before serving, then garnish with fresh chives.

This potato gratin offers a luxurious and velvety texture with the creamy sauce and rich cheese. It’s a wonderful addition to any Easter celebration, providing a comforting yet elevated side dish. The earthy thyme and nutmeg balance the richness of the cream and cheese, creating a harmonious flavor profile. It can be prepared ahead of time and simply baked just before serving, making it a convenient option for busy holiday meals.

Lemon and Herb Roasted Easter Potatoes

These roasted potatoes are infused with bright and refreshing lemon, paired with aromatic herbs for a fragrant and flavorful dish. The crispy edges and tender interior make them the perfect side dish for any Easter meal, especially when served alongside lamb or roast chicken. The citrusy kick and herbaceous notes elevate the simplicity of this recipe.

Ingredients:

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 3 garlic cloves, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved potatoes with olive oil, lemon zest, lemon juice, rosemary, thyme, garlic, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast for 30-35 minutes, or until golden brown and crispy on the edges, stirring halfway through.
5. Once roasted, remove from the oven and garnish with fresh parsley.

These lemon and herb roasted potatoes bring a burst of freshness to your Easter spread. The combination of lemon zest and juice provides a bright contrast to the rich flavors of the roast meats, while the rosemary and thyme add a savory depth. The crispiness of the potatoes on the outside and the soft, fluffy interior make this dish both satisfying and refreshing. It’s a great choice if you’re looking for a side that feels both light and indulgent.

Easter Potato and Asparagus Medley

A vibrant and healthy side dish featuring tender roasted potatoes and crisp asparagus, this recipe is a beautiful addition to any Easter feast. The pairing of potatoes with asparagus provides a balanced texture and flavor, while the simple seasoning allows the freshness of the vegetables to shine. This dish is perfect for a lighter, vegetable-forward option.

Ingredients:

• 1 pound baby potatoes, halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons fresh garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon grated Parmesan cheese (optional)
• Fresh basil, 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 halved potatoes with 2 tablespoons of olive oil, garlic, oregano, salt, and pepper.
3. Spread the potatoes in a single layer on the prepared baking sheet and roast for 20 minutes.
4. While the potatoes are roasting, toss the asparagus with the remaining olive oil and a pinch of salt and pepper.
5. After 20 minutes, remove the baking sheet from the oven and add the asparagus to the potatoes. Toss to combine and return to the oven.
6. Roast for an additional 15-20 minutes, until the potatoes are golden brown and the asparagus is tender.
7. Drizzle with lemon juice and garnish with Parmesan cheese and fresh basil before serving.

This potato and asparagus medley brings a fresh and vibrant element to your Easter table. The combination of roasted potatoes and tender asparagus is a simple yet elegant side dish that pairs well with a variety of main courses. The addition of lemon juice gives the dish a bright finish, while the optional Parmesan adds a touch of richness. It’s a light, healthy option that still feels indulgent, perfect for any springtime celebration.

Garlic Butter Hasselback Potatoes

These Hasselback potatoes are a show-stopping side dish, perfect for Easter. The thin, fan-like slices allow for crispy edges while maintaining a tender, fluffy interior. The rich garlic butter sauce infuses each slice with delicious flavor, making it an indulgent addition to your holiday meal. It’s a visually stunning dish that will impress your guests while delivering on taste.

Ingredients:

• 4 medium russet potatoes, scrubbed and dried
• 4 tablespoons unsalted butter, melted
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Carefully make thin, evenly spaced slices along the potatoes without cutting all the way through (about 3/4 of the way down).
3. Place the potatoes on the prepared baking sheet and drizzle with melted butter, ensuring the butter gets into the cracks.
4. Sprinkle the minced garlic and fresh thyme over the potatoes, then season with salt and pepper.
5. Bake for 40-45 minutes, or until the potatoes are tender inside and crispy on the edges.
6. In the last 5 minutes of baking, sprinkle the Parmesan cheese over the potatoes and continue to bake until the cheese melts and becomes golden.
7. Garnish with fresh parsley before serving.

The garlic butter Hasselback potatoes are a visually impressive and flavorful dish that brings a savory richness to your Easter spread. The butter seeps into the potato slices, making each bite full of flavor, while the Parmesan adds a crisp, cheesy finish. This dish makes a perfect side to roasted meats and adds a touch of elegance to your Easter dinner. It’s both simple to prepare and wonderfully indulgent, a great balance for a holiday feast.

Easter Potato and Carrot Casserole

This hearty and comforting casserole combines tender potatoes and sweet carrots, baked together in a rich and creamy sauce. The layers of vegetables are enveloped in a velvety mixture of cream and cheese, making this dish perfect for Easter. It’s a delicious and satisfying side dish that brings warmth and flavor to your meal.

Ingredients:

• 3 pounds Yukon Gold potatoes, peeled and sliced
• 2 cups sliced carrots
• 2 cups heavy cream
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper, to taste
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the heavy cream, milk, thyme, nutmeg, salt, and pepper. Bring the mixture to a simmer, then cook for 2 minutes, stirring occasionally.
4. Layer the sliced potatoes and carrots in the prepared baking dish. Pour the cream mixture over the vegetables, making sure they are evenly coated.
5. Sprinkle the shredded cheddar cheese over the top and cover the dish with foil.
6. Bake for 45 minutes, then remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes and carrots are tender and the top is golden.
7. If using, sprinkle Parmesan cheese over the casserole during the last 5 minutes of baking.
8. Garnish with fresh parsley before serving.

This potato and carrot casserole is the ultimate comfort food, bringing together the heartiness of potatoes and the sweetness of carrots in a creamy, cheesy sauce. It’s a perfect side dish for Easter, offering a warm and satisfying accompaniment to any main course. The combination of creamy texture and cheesy topping elevates the vegetables, making them the star of the dish. This casserole can also be prepared in advance, then simply baked before serving, which makes it an excellent make-ahead option for busy holiday meals.

Mustard and Herb Roasted New Potatoes

These mustard and herb roasted potatoes offer a tangy, savory twist on a classic roasted side. The mustard marinade infuses the potatoes with a bold flavor, while fresh herbs like rosemary and thyme add an earthy touch. Roasting the potatoes until crispy on the outside and tender on the inside makes them the perfect accompaniment to your Easter meal.

Ingredients:

• 2 pounds new potatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh dill, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, vinegar, rosemary, thyme, salt, and pepper.
3. Add the halved potatoes to the bowl and toss them in the mustard mixture until well coated.
4. Spread the potatoes out in a single layer on the prepared baking sheet.
5. Roast for 30-35 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the outside.
6. Remove from the oven and garnish with fresh dill before serving.

The mustard and herb roasted potatoes are a flavorful and tangy alternative to traditional roasted potatoes. The combination of Dijon and whole grain mustard provides a zesty, aromatic profile, while the fresh herbs enhance the depth of flavor. These potatoes have a perfect balance of crispy edges and tender centers, making them an ideal side dish for Easter. The fresh dill adds a bright, herby finish that complements the mustard’s tang, creating a memorable addition to your holiday meal.

Sweet Potato and Rosemary Bake

This flavorful and aromatic sweet potato bake combines the natural sweetness of the potatoes with savory rosemary, garlic, and a touch of olive oil. The result is a side dish that is both comforting and sophisticated, making it a perfect addition to any Easter table. Roasting the sweet potatoes brings out their natural sweetness, which is beautifully balanced by the fragrant rosemary.

Ingredients:

• 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper, to taste
• 1 tablespoon honey (optional)
• 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 sweet potato cubes with olive oil, garlic, rosemary, salt, and pepper.
3. Spread the sweet potatoes out evenly on the prepared baking sheet.
4. Roast for 30-35 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized at the edges.
5. If desired, drizzle with honey during the last 5 minutes of roasting for added sweetness.
6. Remove from the oven and garnish with fresh parsley before serving.

This sweet potato and rosemary bake is the perfect blend of earthy, savory, and subtly sweet flavors. The sweet potatoes roast to perfection, caramelizing at the edges while remaining soft inside. The rosemary adds a fragrant depth that pairs beautifully with the natural sweetness of the potatoes. This dish is a wonderful, vibrant addition to an Easter spread, and the honey drizzle brings an extra layer of sweetness, making it even more delightful.

Mustard-Glazed Potatoes with Spinach and Bacon

This hearty side dish features crispy roasted potatoes glazed with a tangy mustard sauce, complemented by the earthy flavor of spinach and the savory crunch of bacon. The combination of flavors makes this dish a perfect Easter side, adding richness and depth to the meal. The potatoes are perfectly roasted to a golden crisp, while the spinach and bacon add a delicious contrast of textures.

Ingredients:

• 2 pounds baby potatoes, halved
• 6 slices bacon, chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 2 cups fresh spinach, roughly 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. Toss the halved potatoes with olive oil, salt, and pepper. Arrange them in a single layer on the baking sheet and roast for 25-30 minutes, or until crispy and golden brown.
3. While the potatoes are roasting, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove from the pan and set aside, leaving a little bacon fat in the skillet.
4. In the same skillet, add the Dijon mustard, honey, apple cider vinegar, and garlic powder, stirring to combine. Let the mixture simmer for 2-3 minutes until slightly thickened.
5. Once the potatoes are roasted, toss them in the mustard glaze until well coated.
6. Add the fresh spinach to the skillet and cook for another minute or two until wilted.
7. Serve the glazed potatoes on a platter, topped with bacon and spinach. Garnish with fresh parsley before serving.

This mustard-glazed potato dish is both savory and slightly tangy, offering a delightful combination of crispy potatoes, crispy bacon, and tender spinach. The glaze adds a flavorful zing, while the bacon provides a satisfying crunch that elevates the overall dish. The spinach adds a fresh, earthy element, making this a balanced and delicious side for Easter. It’s a hearty, flavorful addition that pairs wonderfully with roasted meats or Easter ham.

Crispy Parmesan and Herb Roasted Potatoes

These Parmesan and herb roasted potatoes are the epitome of crispy perfection. Tossed with olive oil, fresh herbs, and grated Parmesan, these potatoes get golden and crispy on the outside while staying soft and tender on the inside. The herbs add a fragrant freshness, and the Parmesan gives them an irresistible savory kick, making them the ideal side for any holiday meal.

Ingredients:

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved potatoes with olive oil, Parmesan cheese, rosemary, thyme, garlic powder, salt, and pepper until well coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast for 30-35 minutes, flipping the potatoes halfway through, until they are golden and crispy on the outside and tender inside.
5. Garnish with fresh parsley before serving.

These crispy Parmesan and herb roasted potatoes are full of flavor and texture. The outside is perfectly crispy, thanks to the combination of olive oil and Parmesan, while the inside remains soft and fluffy. The rosemary and thyme infuse the potatoes with aromatic freshness, making this dish a crowd-pleaser at your Easter dinner. The addition of garlic powder enhances the savory flavor, while the fresh parsley adds a touch of brightness. These potatoes are simple to make but pack a punch in flavor, making them the perfect side for any Easter feast.

Baked Scalloped Potatoes with Gruyère and Thyme

Scalloped potatoes are a classic Easter side dish, and this version is enhanced with the nutty richness of Gruyère cheese and the fragrant touch of thyme. The layers of tender potatoes in a creamy sauce, baked to golden perfection, make this dish indulgent yet comforting. The cheese adds depth, and the thyme elevates the flavors, creating a perfect balance of richness and herbaceous brightness.

Ingredients:

• 3 pounds Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 1/2 cups whole milk
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 2 cups shredded Gruyère cheese
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a medium saucepan, melt the butter over medium heat and sauté the garlic until fragrant, about 1 minute.
3. Add the heavy cream, milk, thyme, salt, and pepper, stirring to combine. Bring to a simmer and cook for 3-4 minutes, allowing the flavors to meld.
4. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère cheese.
5. Repeat the layering with the remaining potatoes, cream, and cheese.
6. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 20-25 minutes, until the potatoes are tender and the top is golden and bubbly.
7. Garnish with fresh parsley before serving.

This baked scalloped potato dish is a rich, decadent side that’s perfect for Easter. The combination of creamy sauce, melted Gruyère, and earthy thyme creates a symphony of flavors that complement any main course. The layers of potatoes melt together beautifully, making every bite tender and comforting. It’s a dish that feels elegant enough for a special occasion but is also simple to prepare and serve.

Lemon-Garlic Roasted Potatoes with Green Beans

This zesty roasted potato dish combines crispy potatoes with the freshness of green beans, all infused with a bright lemon-garlic marinade. The citrusy zest and garlic provide a delicious contrast to the richness of the roasted potatoes, making this a perfect light and flavorful side to pair with any Easter entrée.

Ingredients:

• 2 pounds baby potatoes, halved
• 1 pound fresh green beans, trimmed
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh lemon wedges (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 halved potatoes with olive oil, minced garlic, lemon zest, oregano, salt, and pepper.
3. Spread the potatoes on the prepared baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and crispy on the edges.
4. While the potatoes roast, blanch the green beans by boiling them in salted water for 2-3 minutes until just tender. Drain and set aside.
5. When the potatoes are done, remove them from the oven and toss with the blanched green beans and lemon juice.
6. Return the pan to the oven for an additional 5-7 minutes to roast the green beans slightly and allow the flavors to meld.
7. Serve with fresh lemon wedges for an extra citrusy kick.

These lemon-garlic roasted potatoes with green beans are a fresh and vibrant addition to any Easter spread. The lemon adds a refreshing tang that perfectly balances the richness of the roasted potatoes, while the garlic provides a savory depth. The green beans add a pop of color and freshness to the dish, making it not only flavorful but also visually appealing. It’s a great light option that still feels special enough for a holiday meal.

Crispy Smashed Potatoes with Herb Butter

Smashed potatoes are a fun and flavorful twist on the classic roasted potato. When smashed and roasted, the potatoes develop an irresistible crispy exterior while staying fluffy and tender inside. Tossing them in herb-infused butter after roasting adds a luxurious, savory finish that’s perfect for Easter.

Ingredients:

• 2 pounds baby potatoes
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 4 tablespoons unsalted butter, melted
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 2 garlic cloves, minced
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. Boil the baby potatoes in salted water for 10-12 minutes until tender but still firm.
3. Drain the potatoes and let them cool for a few minutes. Using a potato masher or the bottom of a glass, gently smash each potato until slightly flattened.
4. Arrange the smashed potatoes on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
5. Roast for 20-25 minutes, or until the edges are golden and crispy.
6. While the potatoes are roasting, melt the butter in a small skillet over low heat. Add the rosemary, thyme, and garlic, cooking for 1-2 minutes until fragrant.
7. Once the potatoes are crispy and golden, drizzle them with the herb butter and garnish with fresh chives before serving.

These crispy smashed potatoes with herb butter are a savory, indulgent side that’s bound to be a crowd favorite at your Easter dinner. The combination of crispy edges and tender interiors is irresistible, while the garlic and fresh herbs infuse the potatoes with rich flavor. The herb butter adds a luxurious touch, making these potatoes perfect for a special occasion like Easter. The chives provide a fresh, bright finish, adding color and contrast to the dish.

Note: More recipes​ are coming soon!