40+ Easy and Delicious Friday Dairy-Free Potato Recipes for Your Next Dinner

Fridays are the perfect time to wind down from a busy week and treat yourself to a comforting, satisfying meal.

But if you’re following a dairy-free lifestyle, finding a recipe that fits both your dietary needs and your cravings can sometimes be a challenge.

That’s where these 40+ Friday dairy-free potato recipes come in! Potatoes are a versatile and naturally dairy-free ingredient that can be transformed into a wide variety of dishes, from crispy fries to creamy mashed potatoes and everything in between.

Whether you’re looking for a hearty main course or a flavorful side dish, these recipes will help you enjoy your Fridays without any dairy while still indulging in mouth-watering flavors.

So, let’s dive into these creative and easy potato recipes that will satisfy everyone around the dinner table.

40+ Easy and Delicious Friday Dairy-Free Potato Recipes for Your Next Dinner

These 40+ Friday dairy-free potato recipes are not only full of flavor, but they also bring versatility to your weekly meals.

Whether you’re in the mood for something comforting like creamy mashed potatoes or a fun, crispy snack like seasoned potato wedges, there’s a recipe here for every taste and occasion.

The best part? All of these recipes are completely dairy-free, making them perfect for those with dietary restrictions or anyone looking to reduce their dairy intake.

With simple ingredients and easy-to-follow instructions, you can enjoy a variety of healthy and delicious potato dishes without compromising on flavor.

So next Friday, skip the dairy and treat yourself to one (or more!) of these fantastic recipes—you won’t be disappointed!

Creamy Dairy-Free Mashed Potatoes

This creamy dairy-free mashed potato recipe combines tender boiled potatoes with coconut milk, olive oil, and garlic to create a rich and velvety texture. It’s the perfect comfort food for anyone avoiding dairy without sacrificing flavor or creaminess. With the addition of garlic and a hint of nutritional yeast, it provides a savory and satisfying alternative to traditional mashed potatoes.

Ingredients:

• 2 lbs potatoes (Yukon Gold or Russet)
• 1/2 cup coconut milk (or any dairy-free milk)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 tbsp nutritional yeast (optional)
• Fresh parsley (optional, for garnish)

Instructions:

1. Peel and chop the potatoes into equal-sized chunks.
2. Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 12-15 minutes until the potatoes are tender.
3. While the potatoes are cooking, heat olive oil in a small pan over medium heat. Add the minced garlic and sauté until fragrant (about 1-2 minutes).
4. Once the potatoes are cooked, drain and return them to the pot.
5. Add the coconut milk, olive oil and garlic mixture, nutritional yeast, salt, and pepper to the potatoes.
6. Mash the potatoes using a potato masher or hand mixer until smooth and creamy.
7. Adjust the seasoning to taste and garnish with fresh parsley.

These creamy dairy-free mashed potatoes offer a luscious, satisfying alternative to the traditional version. The combination of coconut milk and olive oil creates a perfect balance of creaminess and flavor. This dish can easily complement any meal, from weeknight dinners to holiday feasts, making it an ideal choice for those who are dairy-free or looking for a plant-based side dish. The nutritional yeast adds a slight cheesy flavor, making it feel indulgent without the dairy.

Crispy Roasted Potatoes with Herbs and Lemon

These crispy roasted potatoes with herbs and lemon are the perfect combination of crispy edges and tender centers. Coated in olive oil, fresh rosemary, thyme, and a zesty lemon squeeze, these potatoes are a bright and flavorful addition to any meal. They’re an excellent choice for anyone seeking a simple yet sophisticated side dish that is entirely dairy-free.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Wash and halve the baby potatoes, ensuring they are evenly sized for even cooking.
3. In a large bowl, toss the potatoes with olive oil, rosemary, thyme, lemon zest, salt, and pepper until they are well coated.
4. Spread the potatoes in a single layer on a baking sheet, making sure the cut side is facing down.
5. Roast in the preheated oven for 30-35 minutes, flipping halfway through, until golden brown and crispy.
6. Remove from the oven, drizzle with lemon juice, and adjust the seasoning as needed.

These roasted potatoes are an easy-to-make yet impressive dish that is bursting with vibrant herb and citrus flavors. The crispy exterior and soft interior offer a delightful texture contrast that complements a wide range of main courses. Lemon adds a refreshing tang, while the rosemary and thyme elevate the potatoes with earthy, aromatic notes. Whether you’re serving them at a holiday dinner or a casual weeknight meal, these roasted potatoes are sure to become a crowd-pleaser and a go-to side dish for anyone following a dairy-free lifestyle.

Dairy-Free Potato Leek Soup

This comforting dairy-free potato leek soup is a creamy, velvety soup that brings together the earthiness of potatoes and leeks with the rich flavor of vegetable broth. A touch of olive oil and thyme helps deepen the flavors, and a splash of lemon juice at the end provides the perfect finishing touch. This soup is simple to make and ideal for a cozy meal on a chilly Friday evening.

Ingredients:

• 2 tbsp olive oil
• 3 leeks, cleaned and sliced
• 4 cups potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups water
• 1 tbsp fresh thyme
• 1/2 cup coconut milk (or any dairy-free milk)
• Salt and pepper to taste
• Lemon juice (optional, for finishing)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5-7 minutes, until softened.
2. Add the diced potatoes, vegetable broth, water, and thyme. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
4. Once blended, stir in the coconut milk and season with salt and pepper to taste. If the soup is too thick, add more water to reach your desired consistency.
5. For an extra burst of flavor, add a splash of lemon juice before serving.

This dairy-free potato leek soup is a wonderfully creamy, comforting dish perfect for those who want a rich soup without the dairy. The coconut milk provides a luscious texture, while the leeks bring out a savory sweetness that blends beautifully with the potatoes. The touch of lemon juice adds a subtle brightness, making this soup refreshing as well as comforting. It’s perfect for a Friday dinner or as a hearty starter to a larger meal. With its clean, wholesome ingredients, this potato leek soup is a nourishing dish for anyone avoiding dairy but still craving rich, creamy flavors.

Dairy-Free Potato Salad with Dijon Dressing

This dairy-free potato salad is a refreshing twist on the classic, featuring tender boiled potatoes tossed in a tangy Dijon mustard dressing with fresh herbs. With the absence of mayo, this version uses olive oil and lemon juice to create a light, flavorful dressing that brings out the best in the potatoes. It’s perfect for picnics, barbecues, or any casual gathering, providing a creamy, satisfying dish without any dairy.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste

Instructions:

1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 12-15 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and set them aside to cool for a few minutes. Once cool enough to handle, cut them into bite-sized pieces.
3. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, salt, and pepper until well combined.
4. Toss the warm potatoes with the Dijon dressing, ensuring they are evenly coated.
5. Add the chopped parsley and red onion, then toss again. Adjust seasoning to taste.

This dairy-free potato salad offers a light yet flavorful alternative to traditional potato salad. The Dijon mustard dressing gives it a zesty kick, while the olive oil and lemon juice create a bright, tangy flavor profile. The red onion adds a subtle crunch, and the fresh parsley provides a burst of color and freshness. Whether served as a side dish for a summer barbecue or a hearty addition to a light lunch, this potato salad is a crowd-pleasing option for those looking for a dairy-free yet creamy and satisfying salad.

Dairy-Free Potato and Spinach Curry

This hearty dairy-free potato and spinach curry is a warming, aromatic dish that combines the earthiness of potatoes with the vibrant flavors of Indian spices. With a rich, coconut milk base and a generous amount of fresh spinach, this curry is both satisfying and nourishing. The turmeric, cumin, and coriander give it an authentic taste, while the coconut milk adds a creamy texture that’s perfect for a comforting meal.

Ingredients:

• 3 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 4 cups potatoes, peeled and diced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Stir in the turmeric, cumin, and coriander, and cook for another minute to bloom the spices.
4. Add the diced potatoes, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Once the potatoes are cooked, stir in the fresh spinach and cook for 2-3 minutes until wilted.
6. Season with salt and pepper to taste before serving.

This dairy-free potato and spinach curry is the perfect comfort food for a chilly evening. The creamy coconut milk base and fragrant spices create a rich and hearty dish, while the spinach adds a fresh, nutritious touch. The potatoes absorb all the wonderful flavors of the curry, making each bite a satisfying experience. Whether served with rice or flatbread, this curry is a delicious and nourishing option for anyone looking for a dairy-free, flavorful meal that’s both filling and wholesome.

Dairy-Free Potato and Chickpea Tacos

These dairy-free potato and chickpea tacos are a fun, flavorful twist on traditional tacos. With spiced roasted potatoes and crispy chickpeas wrapped in a warm tortilla, these tacos are both hearty and healthy. Topped with a simple avocado and lime salsa, they make for a delicious and satisfying meal without any dairy. Perfect for Taco Friday, these plant-based tacos will leave everyone at the table wanting more.

Ingredients:

• 2 cups potatoes, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, diced
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the diced potatoes and chickpeas on a baking sheet. Drizzle with olive oil and toss to coat.
3. Sprinkle paprika, cumin, chili powder, salt, and pepper over the potatoes and chickpeas. Toss again to ensure even coating.
4. Roast in the oven for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy, and the chickpeas are slightly crunchy.
5. While the potatoes and chickpeas are roasting, prepare the avocado salsa by mixing the diced avocado with lime juice and a pinch of salt.
6. Warm the corn tortillas in a skillet over medium heat for about 1 minute per side.
7. Assemble the tacos by filling each tortilla with the roasted potatoes and chickpeas. Top with the avocado salsa and garnish with fresh cilantro.

These dairy-free potato and chickpea tacos are bursting with flavor and texture. The crispy roasted potatoes and chickpeas offer a satisfying crunch, while the creamy avocado salsa adds a refreshing contrast. This taco recipe is not only dairy-free but also packed with plant-based protein and healthy fats. They’re perfect for a fun and easy Friday meal, whether you’re hosting friends or enjoying a casual dinner at home. These tacos are a great way to enjoy a comforting, plant-based dish that’s both hearty and light at the same time.

Dairy-Free Potato and Corn Chowder

This dairy-free potato and corn chowder is a rich and hearty soup filled with tender potatoes, sweet corn, and fragrant herbs. Coconut milk adds a creamy texture without any dairy, and the combination of garlic, thyme, and bay leaves infuses the soup with deep flavors. It’s the perfect dish for cozy nights when you want a comforting, warm meal that’s both filling and dairy-free.

Ingredients:

• 3 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups potatoes, peeled and diced
• 2 cups corn kernels (fresh, frozen, or canned)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced potatoes, corn, vegetable broth, coconut milk, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the potatoes are tender.
4. Remove the bay leaf and use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend only half of the soup.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This dairy-free potato and corn chowder is the ultimate comforting soup, offering a creamy, hearty texture that satisfies without any dairy. The coconut milk adds richness, while the potatoes and corn provide a wonderful mix of creaminess and sweetness. It’s a perfect choice for a warm, filling meal on a cold day, and the flavors only get better after a little time to meld together. Whether you serve it as a main course or a starter, this chowder is an ideal meal for anyone following a dairy-free diet while still craving the indulgence of a classic chowder.

Dairy-Free Potato Frittata

This dairy-free potato frittata is a savory, satisfying dish made with crispy golden potatoes, onions, and a flavorful mix of herbs. It’s the perfect meal for brunch or a light dinner, and it’s entirely dairy-free. The use of chickpea flour or tofu instead of eggs creates a rich and firm texture, while fresh herbs and a dash of nutritional yeast provide a savory flavor. This frittata is easy to make, filling, and great for anyone avoiding dairy.

Ingredients:

• 3 large potatoes, peeled and thinly sliced
• 1 onion, chopped
• 1 tbsp olive oil
• 1/2 cup chickpea flour or silken tofu (blended)
• 1/4 cup water (for tofu-based option)
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the sliced potatoes and onions and sauté for 10-12 minutes, or until the potatoes are golden and tender.
3. In a bowl, whisk together chickpea flour (or tofu), water, turmeric, garlic powder, oregano, salt, and pepper until smooth and well combined.
4. Pour the mixture over the cooked potatoes and onions in the skillet, spreading it evenly.
5. Cook for 3-5 minutes on the stove to set the edges, then transfer the skillet to the oven.
6. Bake for 20-25 minutes, until the frittata is firm and golden on top.
7. Garnish with fresh parsley before serving.

This dairy-free potato frittata is a versatile and nourishing dish, perfect for brunch or dinner. The crispy potatoes and onions create a satisfying base, while the chickpea flour or tofu filling offers a firm, savory texture. The turmeric and oregano add a lovely warmth and depth to the flavor, and the frittata can easily be customized with other vegetables or herbs. It’s a great meal for those looking for a dairy-free alternative to traditional egg-based frittatas and works wonderfully for meal prep, as it can be enjoyed hot or cold.

Dairy-Free Potato and Bell Pepper Stir-Fry

This dairy-free potato and bell pepper stir-fry is a quick and flavorful dish that combines crispy potatoes with sweet bell peppers and a savory, spicy sauce. Stir-fried with garlic, ginger, and soy sauce, the potatoes absorb all the flavors, making this a satisfying, plant-based meal. It’s easy to prepare and full of vibrant colors and textures, making it an ideal weeknight dinner.

Ingredients:

• 2 large potatoes, peeled and diced
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden and crispy.
2. Add the chopped onion, bell peppers, garlic, and ginger to the skillet and stir-fry for another 5-7 minutes, until the vegetables are tender-crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup.
4. Pour the sauce over the cooked vegetables and potatoes, stirring to coat evenly. Cook for another 2-3 minutes to allow the flavors to meld together.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This dairy-free potato and bell pepper stir-fry is a flavorful, quick-to-make dish that’s perfect for anyone looking for a satisfying meal without dairy. The crispy potatoes pair wonderfully with the sweet bell peppers and savory stir-fry sauce. The combination of soy sauce, rice vinegar, and maple syrup creates a balanced, tangy-sweet flavor profile that’s sure to please your taste buds. This dish is easy to make, customizable with other vegetables, and a perfect option for a light yet filling weeknight dinner.

Dairy-Free Loaded Baked Potatoes

These dairy-free loaded baked potatoes are a hearty and satisfying meal, topped with dairy-free sour cream, crispy bacon bits, chives, and a sprinkle of dairy-free cheese. The soft, fluffy potato flesh pairs perfectly with the rich toppings, creating a comforting dish that can stand alone or be served as a side. Whether you’re preparing these for dinner or a casual gathering, these loaded potatoes are sure to be a hit with everyone, dairy-free or not.

Ingredients:

• 4 large russet potatoes
• 2 tbsp olive oil
• 1/2 cup dairy-free sour cream
• 1/4 cup dairy-free cheese (cheddar-style)
• 1/4 cup cooked and crumbled dairy-free bacon
• 2 tbsp chives, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes clean and prick them with a fork a few times. Rub the potatoes with olive oil and sprinkle with salt.
3. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
4. Once baked, remove the potatoes from the oven and allow them to cool slightly.
5. Cut a slit down the center of each potato and gently fluff the insides with a fork.
6. Top each potato with a spoonful of dairy-free sour cream, a sprinkle of dairy-free cheese, crumbled bacon, and chives.
7. Season with additional salt and pepper to taste.

Dairy-free loaded baked potatoes offer a delicious and filling option that’s perfect for a cozy dinner or a hearty side dish. With a combination of crispy toppings and the soft, fluffy potato base, these potatoes become a satisfying, indulgent meal without any dairy. The dairy-free sour cream and cheese substitute seamlessly, providing all the creamy, rich textures that are expected from a loaded potato. Whether enjoyed on their own or paired with another dish, these potatoes are a crowd-pleaser that will leave everyone satisfied.

Dairy-Free Garlic Mashed Potatoes

These dairy-free garlic mashed potatoes are rich, creamy, and full of flavor, making them the perfect side dish for any meal. The garlic adds a savory depth to the potatoes, while the dairy-free butter and plant-based milk create a smooth, creamy texture. This recipe offers a wonderful, dairy-free alternative to classic mashed potatoes without compromising on taste or creaminess.

Ingredients:

• 2 lbs potatoes, peeled and cubed
• 4 cloves garlic, minced
• 3 tbsp dairy-free butter
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Place the peeled and cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. While the potatoes are cooking, heat the dairy-free butter in a small pan over medium heat. Add the minced garlic and sauté for 2-3 minutes, until fragrant.
3. Drain the potatoes and return them to the pot. Mash the potatoes until smooth using a potato masher or hand mixer.
4. Add the sautéed garlic, dairy-free butter, and almond milk to the potatoes. Mash again until everything is well incorporated and the potatoes reach your desired consistency.
5. Season with salt and pepper to taste, and garnish with fresh parsley if desired.

These dairy-free garlic mashed potatoes are rich, velvety, and full of flavor, making them a fantastic addition to any meal. The garlic adds an extra layer of savoriness, while the creamy texture from the dairy-free butter and almond milk ensures a satisfying mouthfeel. These mashed potatoes are perfect for Thanksgiving, a Sunday dinner, or any time you’re craving a comforting side dish. They prove that you don’t need dairy to make mashed potatoes delicious, and they’re sure to be enjoyed by everyone at the table.

Dairy-Free Potato Croquettes

Dairy-free potato croquettes are crispy, golden-brown snacks or appetizers that are packed with flavor. Made from mashed potatoes and seasoned with herbs and spices, these croquettes are breaded and fried to create a crunchy outer layer with a soft, creamy center. They’re perfect for parties, as a side dish, or as a quick snack for a dairy-free diet.

Ingredients:

• 3 large potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/4 cup dairy-free breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1/4 cup green onions, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup dairy-free breadcrumbs (for coating)
• Olive oil for frying

Instructions:

1. Boil the peeled and cubed potatoes in salted water for 15-20 minutes, until tender. Drain and mash the potatoes until smooth.
2. In a bowl, mix the mashed potatoes with olive oil, parsley, green onions, garlic powder, salt, and pepper.
3. Roll the potato mixture into small balls or logs, then coat them with the breadcrumbs.
4. Heat a few tablespoons of olive oil in a frying pan over medium heat. Once hot, fry the croquettes in batches for 3-4 minutes per side, or until golden brown and crispy.
5. Remove the croquettes from the pan and place them on a paper towel to drain excess oil.

Dairy-free potato croquettes are a wonderful snack or appetizer that’s both crispy and creamy. The seasoned mashed potatoes provide a comforting, flavorful base, while the golden, crunchy breadcrumbs on the outside create a satisfying contrast. These croquettes are perfect for serving at parties, as part of a family meal, or as a quick snack. Easy to prepare and utterly delicious, they’re a perfect choice for anyone seeking a dairy-free treat that still delivers all the indulgent flavors of traditional croquettes.

Dairy-Free Potato Salad

This creamy dairy-free potato salad is a classic side dish that’s perfect for picnics, barbecues, or any family gathering. The potatoes are tender and tossed in a tangy, dairy-free dressing made with vegan mayo, mustard, and a touch of apple cider vinegar. Fresh herbs, pickles, and onions add bursts of flavor, creating a satisfying dish that everyone will enjoy, whether they’re following a dairy-free diet or not.

Ingredients:

• 2 lbs potatoes, peeled and cubed
• 1/2 cup dairy-free mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup dill pickles, chopped
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Place the peeled and cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and set aside to cool.
2. In a small bowl, whisk together the dairy-free mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined.
3. Once the potatoes have cooled slightly, transfer them to a large bowl. Add the chopped celery, red onion, and pickles, then pour the dressing over the potatoes.
4. Gently toss the potato salad until evenly coated.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Garnish with fresh parsley if desired.

This dairy-free potato salad is the perfect side dish for summer gatherings, offering a creamy, tangy flavor without any dairy. The combination of fresh vegetables, savory dressing, and tender potatoes makes for a satisfying and refreshing dish that pairs well with everything from grilled meats to veggie burgers. It’s easy to prepare, and the flavors continue to develop the longer it sits, making it a great make-ahead option for busy days. Whether you’re following a dairy-free lifestyle or just looking for a healthier twist on a classic, this potato salad will be a crowd-pleaser at any event.

Dairy-Free Potato and Spinach Gratin

This dairy-free potato and spinach gratin is a rich, creamy dish that brings together tender potatoes, spinach, and a savory, dairy-free béchamel sauce made with plant-based milk and dairy-free butter. Baked to golden perfection with a crispy top, this gratin offers all the indulgence of the classic dish without any dairy. It’s an excellent choice for family dinners, holiday meals, or as a comforting side dish.

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 2 tbsp dairy-free butter
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 2 cups unsweetened almond milk (or any plant-based milk)
• 2 tbsp flour (use gluten-free if needed)
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup dairy-free cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a little dairy-free butter.
2. In a medium saucepan, melt the dairy-free butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the flour and cook for 1-2 minutes to create a roux.
4. Gradually add the almond milk while whisking to prevent lumps. Stir in the nutmeg, salt, and pepper, and cook for 5-7 minutes, or until the sauce thickens.
5. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
6. Layer the thinly sliced potatoes in the prepared baking dish. Pour the creamy spinach mixture over the potatoes, ensuring they are evenly coated.
7. Cover the dish with foil and bake for 40-45 minutes, or until the potatoes are tender. Remove the foil, sprinkle with dairy-free cheese (if using), and bake for an additional 10-15 minutes, until golden and bubbly.
8. Let the gratin cool for a few minutes before serving.

This dairy-free potato and spinach gratin is a creamy, indulgent dish that rivals any traditional gratin. The layers of thinly sliced potatoes are complemented by a flavorful dairy-free béchamel sauce and fresh spinach, creating a dish that’s both hearty and satisfying. The crispy, golden top adds texture and richness to each bite, while the creamy interior remains light and flavorful. This gratin makes a perfect side dish for special occasions or a comforting addition to any dinner table. It’s easy to prepare and can be made in advance, making it a versatile option for those who want to enjoy a dairy-free version of this classic comfort food.

Dairy-Free Crispy Potato Wedges

These dairy-free crispy potato wedges are seasoned with a simple blend of herbs and spices, then baked until golden and crispy on the outside while remaining tender on the inside. They are the perfect side dish or snack for anyone looking to enjoy potatoes in a healthier, dairy-free way. These wedges are also incredibly versatile, as you can easily customize them with different spices to match your tastes.

Ingredients:

• 4 large potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash and scrub the potatoes, then cut them into wedges.
3. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, rosemary, salt, and pepper until well coated.
4. Arrange the wedges in a single layer on the prepared baking sheet.
5. Bake for 25-30 minutes, flipping the wedges halfway through, until they are golden and crispy on the outside.
6. Garnish with fresh parsley before serving.

These dairy-free crispy potato wedges are a simple yet flavorful dish that’s perfect for any occasion. The combination of garlic powder, paprika, and rosemary creates a savory, aromatic coating that makes each wedge deliciously addictive. Baked to perfection, these wedges offer a crispy exterior with a tender interior, making them the ideal snack, side dish, or appetizer. They’re easy to customize with different seasonings, making them versatile enough for any meal. Whether served with a dip or as a standalone snack, these potato wedges are sure to be a hit with anyone looking for a tasty, dairy-free option.

Note: More recipes are coming soon!