26+ Delicious Summer Potato Recipes You’ll Want to Try

Summer is the perfect time to indulge in vibrant, fresh meals, and potatoes—whether mashed, roasted, or grilled—are a timeless summer staple that never goes out of style.

The versatility of potatoes means they can be transformed into countless dishes, from light salads to hearty sides and even stand-alone mains.

Whether you’re hosting a barbecue, a picnic, or a casual weeknight dinner, potatoes are the ideal companion to elevate your summer meals.

In this blog, we’ll explore 26+ mouthwatering potato recipes that are perfect for the warmer months.

From creamy salads to crispy roasted potatoes, and even some unexpected twists, these recipes will give you plenty of ideas to try this summer.

26+ Delicious Summer Potato Recipes You’ll Want to Try

Potatoes are the ultimate summer ingredient—affordable, easy to work with, and endlessly versatile.

Whether you’re serving them as a side dish, using them in a refreshing salad, or enjoying them as the main star of your meal, potatoes can take any summer dish to the next level.

With 26+ recipes at your fingertips, you have endless options to keep your summer meals exciting and full of flavor.

From crispy, golden roasted potatoes to creamy, chilled salads and vibrant skewers, there’s a potato dish for every taste and occasion.

So, this summer, why not get creative in the kitchen and explore these fantastic potato recipes?

Whether you’re cooking for a crowd or making a simple dinner for yourself, these recipes will bring the taste of summer straight to your plate!

Grilled Herb Potato Skewers

These grilled herb potato skewers are a simple yet delicious way to enjoy potatoes in the summer.

The combination of fresh herbs, olive oil, and char-grilled flavor makes these skewers an irresistible addition to any backyard barbecue. They’re easy to prepare, perfect for outdoor grilling, and pair wonderfully with just about any main dish.

Ingredients:

• 1.5 lbs baby potatoes (red, yellow, or mixed)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. Bring a pot of salted water to a boil. Add baby potatoes and parboil for about 10 minutes, or until just tender. Drain and let cool slightly.
3. In a bowl, toss the potatoes with olive oil, garlic powder, rosemary, thyme, salt, and pepper.
4. Thread the potatoes onto the skewers.
5. Preheat the grill to medium-high heat. Grill skewers for 10–12 minutes, turning occasionally, until lightly charred and crisp on the outside.
6. Serve warm with a sprinkle of extra herbs or a dollop of sour cream.

These herbaceous skewers are the ultimate crowd-pleasers—smoky, crispy, and full of summer flair.

Whether you’re hosting a barbecue or bringing a dish to a picnic, these grilled potatoes are guaranteed to be a hit. Serve them as a hearty side or a flavorful vegetarian option that even meat lovers will crave.

Chilled Potato & Green Bean Salad with Dijon Vinaigrette

This chilled potato and green bean salad is a refreshing twist on traditional potato salad. Light, tangy, and bright with Dijon vinaigrette, it’s ideal for warm-weather gatherings.

The crisp-tender green beans and creamy potatoes soak up the flavorful dressing, making every bite vibrant and satisfying.

Ingredients:

• 1.5 lbs Yukon gold potatoes, cut into 1-inch pieces
• 8 oz green beans, trimmed
• 1/4 cup red onion, thinly sliced
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste
• Fresh parsley, chopped (optional garnish)

Instructions:

1. Boil the potatoes in salted water until fork-tender, about 10–12 minutes. Drain and cool.
2. Blanch green beans in boiling water for 2–3 minutes, then transfer to an ice bath to retain crispness. Drain and pat dry.
3. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
4. In a large bowl, combine the potatoes, green beans, and red onion. Pour the vinaigrette over and toss gently to coat.
5. Chill in the fridge for at least 30 minutes before serving. Garnish with chopped parsley if desired.

This salad brings balance to the table with its cool temperature, zesty dressing, and beautiful textures.

Unlike heavy mayo-based versions, it’s lighter and more refreshing—perfect for sunny lunches or outdoor feasts. It also travels well, making it a go-to for potlucks and picnics.

Crispy Smashed Potatoes with Garlic-Lemon Drizzle

These crispy smashed potatoes are a golden, crunchy treat with a burst of citrusy garlic-lemon flavor. Each potato is boiled, smashed, and roasted until the edges are crackly and crisp.

The finishing drizzle of garlic-lemon olive oil lifts this simple dish into something special—perfect as an appetizer or a side dish on warm summer nights.

Ingredients:

• 1.5 lbs small potatoes (fingerling or baby potatoes)
• 3 tbsp olive oil (plus extra for roasting)
• 2 cloves garlic, finely minced
• Zest and juice of 1 lemon
• Salt and black pepper, to taste
• Fresh chives or parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and let cool slightly.
3. On a greased baking sheet, place potatoes and gently smash each one with the bottom of a glass or potato masher.
4. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes, until golden and crisp.
5. Meanwhile, mix together 3 tbsp olive oil, garlic, lemon zest, and lemon juice in a small bowl.
6. Once potatoes are out of the oven, drizzle the lemon-garlic oil over them and garnish with fresh herbs.

Crispy smashed potatoes are a summer favorite for good reason—crunchy, zesty, and endlessly snackable.

The garlic-lemon drizzle adds a bright punch that makes them shine on any summer table, whether served beside grilled meats or as a standalone treat with drinks and sunshine.

Spicy Potato Tacos

These spicy potato tacos are a bold, flavorful twist on traditional taco fillings.

Perfect for a summer taco night, the crispy, spiced potatoes paired with fresh toppings create a satisfying meal. Whether you’re a vegetarian or just looking to change things up, these tacos deliver a crunchy, spicy kick with every bite.

Ingredients:

• 1 lb russet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional: Sour cream or salsa for topping

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the diced potatoes in olive oil, chili powder, cumin, paprika, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast the potatoes for 25-30 minutes, flipping halfway through, until golden and crispy.
4. Warm the tortillas on a skillet or in the microwave.
5. Assemble the tacos by filling each tortilla with roasted potatoes, then topping with red onion, cilantro, and a squeeze of lime.
6. Add sour cream or salsa if desired.

These spicy potato tacos offer a fresh and exciting way to enjoy potatoes.

The roasted potatoes bring heat and depth, while the lime and cilantro add a refreshing contrast. They’re perfect for casual dinners, and you can easily adapt the toppings to your taste.

Potato and Avocado Salad with Cilantro-Lime Dressing

This potato and avocado salad is a creamy, tangy dish that’s ideal for summer picnics, barbecues, or as a side to grilled meats.

The pairing of creamy potatoes with ripe avocado, mixed with a zesty cilantro-lime dressing, creates a dish that’s light yet satisfying.

Ingredients:

• 1.5 lbs red potatoes, diced
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Boil the diced potatoes in salted water until tender, about 12–15 minutes. Drain and cool.
2. While the potatoes are cooling, prepare the dressing by whisking together lime juice, olive oil, honey, salt, and pepper in a small bowl.
3. In a large bowl, combine the cooled potatoes, avocado, red onion, and cilantro.
4. Pour the dressing over the salad and toss gently to coat.
5. Serve chilled or at room temperature.

This avocado and potato salad is a crowd-pleaser with its creamy texture and vibrant, citrusy flavor.

The lime dressing ties everything together, making it an ideal dish for warm summer days. It’s refreshing, filling, and works wonderfully as a side to grilled fish, chicken, or even as a standalone vegetarian meal.

Baked Garlic Parmesan Potato Wedges

These baked garlic Parmesan potato wedges are a flavorful and healthier alternative to fried fries.

With the perfect combination of crispiness and savory cheese, they are ideal for snacking or serving as a side dish for a summer barbecue or family dinner.

Ingredients:

• 1.5 lbs russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the potato wedges with olive oil, garlic powder, oregano, salt, and pepper. Spread the wedges in a single layer on the prepared baking sheet.
3. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
4. Remove from the oven and sprinkle with grated Parmesan while still hot.
5. Garnish with fresh parsley and serve with your favorite dipping sauce.

These baked garlic Parmesan wedges are everything you love about French fries—crispy, cheesy, and packed with flavor—without the added grease.

They’re perfect for any summer gathering, and you can pair them with a variety of dipping sauces like ranch, ketchup, or a tangy aioli for extra flavor.

Lemon Dill Potato Salad

This fresh and tangy lemon dill potato salad is a lighter take on the traditional potato salad, with a bright lemon dressing and fresh dill.

It’s perfect for picnics, barbecues, or any summer gathering, offering a balance of creamy potatoes with a refreshing citrusy twist.

Ingredients:

• 1.5 lbs baby potatoes (red or yellow), halved
• 2 tbsp olive oil
• 1/4 cup fresh dill, chopped
• 1/4 cup lemon juice
• 1/3 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste
• Optional: extra dill for garnish

Instructions:

1. Boil the baby potatoes in salted water for 10–12 minutes until tender. Drain and allow them to cool slightly.
2. While the potatoes are cooling, whisk together olive oil, lemon juice, Greek yogurt, Dijon mustard, honey, salt, and pepper in a small bowl.
3. In a large mixing bowl, combine the cooled potatoes with the dressing and toss gently to coat.
4. Stir in the chopped fresh dill and season with additional salt and pepper if needed.
5. Refrigerate the salad for at least 30 minutes before serving. Garnish with extra dill if desired.

This lemon dill potato salad is the epitome of summer freshness, with the tang of lemon and the herbaceous flavor of dill.

The creamy yogurt dressing adds richness without being overly heavy, making it a perfect complement to grilled meats, seafood, or as a standalone dish for vegetarians.

Smoky Paprika Potato Wedges

These smoky paprika potato wedges are packed with flavor, combining smoky paprika with garlic and fresh herbs.

Baked to crispy perfection, these wedges make a perfect side dish or a tasty snack for a casual summer evening.

Ingredients:

• 1.5 lbs russet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the potato wedges in olive oil, smoked paprika, garlic powder, thyme, salt, and pepper.
3. Spread the seasoned wedges on the baking sheet in a single layer, making sure they aren’t overcrowded.
4. Bake for 30–35 minutes, flipping halfway through, until golden and crispy on the edges.
5. Remove from the oven and garnish with fresh parsley.

These smoky paprika potato wedges bring a rich, savory flavor that makes them irresistible.

The crispy exterior combined with the smoky, garlicky seasoning makes them an ideal snack or side dish for your summer meals. Serve them with a dipping sauce, like aioli or ketchup, for extra indulgence.

Potato & Zucchini Fritters

These crispy potato and zucchini fritters are perfect for a summer brunch or dinner.

The combination of shredded potatoes and zucchini gives them a fresh, light flavor, while the crispy exterior offers a satisfying crunch. They are great served with a dollop of sour cream or a tangy yogurt dip.

Ingredients:

• 1 lb potatoes, peeled and grated
• 1 zucchini, grated
• 1/4 cup onion, finely chopped
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Olive oil, for frying
• Sour cream or yogurt, for serving

Instructions:

1. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. Repeat the same with the zucchini.
2. In a large bowl, combine the grated potatoes, zucchini, onion, egg, flour, Parmesan cheese, salt, and pepper. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat. Spoon about 2 tablespoons of the mixture into the pan and flatten gently to form a patty.
4. Fry the fritters for 3–4 minutes on each side, or until golden and crispy.
5. Remove from the skillet and drain on paper towels.
6. Serve the fritters warm with sour cream or yogurt for dipping.

These potato and zucchini fritters are a delightful way to enjoy seasonal vegetables.

They have a crunchy exterior and a soft, flavorful interior that makes them perfect for a summer snack, appetizer, or side dish. They’re also a great way to use up an abundance of zucchini during the summer months.

Crispy Rosemary Garlic Roasted Potatoes

These crispy rosemary garlic roasted potatoes are a fragrant and delicious side dish that’s perfect for any summer meal.

The earthy rosemary, savory garlic, and crispy edges make these potatoes irresistibly good, and the simple recipe lets their natural flavors shine.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp sea salt
• Freshly ground black pepper, to taste
• Optional: grated Parmesan cheese for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved potatoes in olive oil, minced garlic, rosemary, salt, and pepper. Make sure the potatoes are evenly coated.
3. Spread the potatoes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
4. If desired, sprinkle grated Parmesan over the potatoes during the last 5 minutes of roasting for extra flavor.
5. Serve hot as a side dish.

These rosemary garlic roasted potatoes are the perfect balance of crispy, savory, and aromatic.

The roasted garlic and rosemary infuse each bite with deep flavors, making them a fantastic accompaniment to any main course, from grilled meats to vegetarian dishes. They’re quick to prepare, and their delicious aroma will fill your kitchen with the essence of summer.

Potato and Corn Salad with Cilantro-Lime Dressing

This potato and corn salad brings together two summer favorites: tender potatoes and sweet, juicy corn.

The cilantro-lime dressing adds a refreshing zing, making this salad a great side for any outdoor cookout or picnic.

Ingredients:

• 1.5 lbs small red potatoes, cubed
• 1 cup fresh or frozen corn kernels
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. Boil the cubed potatoes in salted water for 10–12 minutes, or until fork-tender. Drain and let them cool.
2. While the potatoes are cooling, cook the corn kernels in a small pan for 3-4 minutes over medium heat until they’re lightly charred. Alternatively, you can use fresh grilled corn on the cob.
3. In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper.
4. In a large bowl, combine the cooled potatoes, corn, red onion, and cilantro.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.

This potato and corn salad is perfect for hot summer days when you want something light yet satisfying.

The cilantro-lime dressing ties everything together, providing a tangy, aromatic boost that complements the sweetness of the corn and the creaminess of the potatoes. It’s a refreshing dish that works well at barbecues, potlucks, or as a side to any summer meal.

Grilled Sweet Potato Fries

Grilled sweet potato fries are a smoky, healthier alternative to traditional fries, with a caramelized sweetness that comes from grilling.

These fries are crisp on the outside, soft on the inside, and make for an excellent summer snack or side dish that pairs well with dipping sauces.

Ingredients:

• 2 large sweet potatoes, peeled and cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional: sour cream or spicy mayo for dipping

Instructions:

1. Preheat your grill to medium-high heat and brush the grates with oil.
2. Toss the sweet potato wedges in olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Arrange the wedges on the grill in a single layer. Grill for 4–5 minutes per side, turning occasionally, until they are tender and have grill marks.
4. Remove from the grill and garnish with chopped cilantro.
5. Serve with your favorite dipping sauce, such as sour cream or spicy mayo.

These grilled sweet potato fries are a deliciously smoky, sweet alternative to regular fries, and they bring a taste of summer to your table.

The grilling process enhances the natural sweetness of the potatoes while providing a crisp exterior that contrasts perfectly with the soft inside. They’re perfect for serving at casual gatherings or alongside grilled meats.

Crispy Hasselback Potatoes with Parmesan and Herbs

These crispy Hasselback potatoes are an elegant and tasty way to enjoy potatoes this summer.

With their crispy edges and tender middle, they’re beautifully golden and infused with garlic, herbs, and Parmesan. Perfect as a side dish for a special meal or a barbecue.

Ingredients:

• 4 medium russet potatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and dry the potatoes. Using a sharp knife, carefully slice the potatoes into thin slices, about 1/8 inch apart, making sure not to cut all the way through.
3. Place the potatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with minced garlic, thyme, salt, and pepper. Use your fingers to gently fan out the slices.
4. Roast the potatoes for 45–50 minutes, or until golden and crispy on the edges.
5. Sprinkle with grated Parmesan during the last 5 minutes of roasting.
6. Garnish with fresh parsley before serving.

These crispy Hasselback potatoes are a showstopper with their layered presentation and flavor-packed bites.

The combination of Parmesan, garlic, and thyme gives each potato slice a burst of flavor, and the crispy edges add a delightful crunch. They are an excellent side dish for grilling or an elegant dinner with roasted meats.

Potato and Bacon Breakfast Skillet

This hearty potato and bacon breakfast skillet is perfect for a filling summer brunch.

The crispy potatoes, smoky bacon, and runny eggs come together in one skillet for an easy yet delicious meal that everyone will love.

Ingredients:

• 4 medium potatoes, peeled and diced
• 4 slices bacon, chopped
• 1 small onion, diced
• 1 red bell pepper, diced
• 1/4 tsp paprika
• Salt and pepper, to taste
• 4 large eggs
• Fresh parsley or chives, chopped, for garnish

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.
2. In the same skillet, add the diced potatoes and cook, stirring occasionally, until they are golden and crispy, about 15–20 minutes.
3. Add the onion and red bell pepper to the skillet and sauté for 3–4 minutes until softened.
4. Sprinkle the potatoes with paprika, salt, and pepper, then return the cooked bacon to the skillet.
5. Create 4 wells in the potato mixture and crack an egg into each one. Cover the skillet and cook for 5–7 minutes, until the eggs are cooked to your desired level of doneness.
6. Garnish with fresh herbs and serve immediately.

This potato and bacon breakfast skillet is hearty, savory, and full of flavor—ideal for a lazy weekend brunch.

The crispy potatoes, smoky bacon, and runny eggs all combine for the perfect breakfast that will satisfy everyone. You can even serve it with a side of fresh fruit to add a refreshing balance.

Creamy Garlic Mashed Potatoes with Chive Butter

These creamy garlic mashed potatoes are an indulgent side dish that will elevate any summer meal.

With rich, buttery mashed potatoes and a zesty chive butter, this dish is perfect alongside grilled meats or as part of a festive meal.

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and chopped
• 4 cloves garlic, peeled
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh chives, chopped

Instructions:

1. Place the chopped potatoes and garlic cloves in a large pot. Cover with water and bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and garlic and return them to the pot. Mash them with a potato masher until smooth.
3. In a small saucepan, melt the butter and heavy cream over medium heat. Once melted, pour the butter and cream mixture over the mashed potatoes.
4. Stir until the potatoes are smooth and creamy. Season with salt and pepper to taste.
5. For the chive butter, combine the remaining 2 tablespoons of butter with the chopped chives. Melt and mix together, then drizzle over the mashed potatoes.
6. Serve warm and enjoy!

These creamy garlic mashed potatoes with chive butter are rich, velvety, and full of flavor.

The garlic adds a subtle depth, while the chive butter gives a burst of freshness that balances out the richness of the dish. This is a perfect side dish for a summer dinner or holiday meal, bringing comfort and elegance to the table.

Grilled Potato and Veggie Skewers

These grilled potato and veggie skewers are a colorful and flavorful option for summer grilling.

The tender potatoes paired with vibrant vegetables create a satisfying side or a perfect vegetarian main dish. The smoky char from the grill adds an irresistible touch.

Ingredients:

• 1 lb baby potatoes, halved
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. Boil the baby potatoes in salted water for 10 minutes until just tender. Drain and set aside to cool slightly.
3. While the potatoes cool, prepare the vegetables. Toss the potatoes, zucchini, bell pepper, and red onion in olive oil, oregano, garlic powder, salt, and pepper.
4. Thread the potatoes and vegetables onto skewers, alternating between them.
5. Grill the skewers for 8–10 minutes, turning occasionally, until the vegetables are charred and the potatoes are crispy.
6. Serve the skewers hot with fresh lemon wedges for squeezing over.

These grilled potato and veggie skewers are packed with smoky, charred goodness and are a great addition to any outdoor summer gathering.

The simplicity of the seasoning lets the flavors of the vegetables shine, making them a perfect side for grilled meats or as a light vegetarian meal.

Potato and Feta Salad with Balsamic Vinaigrette

This potato and feta salad with balsamic vinaigrette offers a delightful combination of creamy potatoes and tangy feta, all tied together with a savory balsamic dressing.

It’s an easy-to-make, flavorful side dish perfect for summer barbecues or picnics.

Ingredients:

• 1.5 lbs red potatoes, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup balsamic vinegar
• 1/3 cup olive oil
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Boil the diced potatoes in salted water for 10–12 minutes, until tender. Drain and set aside to cool slightly.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
3. In a large bowl, combine the cooled potatoes, crumbled feta, red onion, and fresh basil.
4. Pour the balsamic vinaigrette over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This potato and feta salad is a tangy, savory side that’s perfect for any summer gathering.

The balsamic vinaigrette adds a zesty depth, while the creamy potatoes and salty feta balance it perfectly. It pairs well with grilled chicken, seafood, or as part of a larger salad spread.

Potato and Eggplant Stir-Fry

This potato and eggplant stir-fry is a light, savory dish that’s perfect for summer dinners.

The earthy flavors of the eggplant and tender potatoes come together with a simple soy-based sauce to create a flavorful side dish or a vegetarian main.

Ingredients:

• 2 medium potatoes, peeled and cubed
• 1 large eggplant, diced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes (optional)
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat vegetable oil in a large skillet over medium heat.
2. Add the cubed potatoes and cook for 8–10 minutes, stirring occasionally, until golden and crispy on the outside. Remove the potatoes from the skillet and set them aside.
3. In the same skillet, add the diced eggplant and cook for 5–7 minutes, until soft and browned.
4. Add the garlic, soy sauce, hoisin sauce, ground ginger, and red pepper flakes to the skillet, stirring to coat.
5. Return the potatoes to the skillet and toss to combine. Cook for another 2–3 minutes until everything is heated through and well-coated with the sauce.
6. Garnish with fresh cilantro before serving.

This potato and eggplant stir-fry is a simple yet flavorful dish that’s perfect for a summer dinner.

The combination of tender potatoes, soft eggplant, and savory sauce makes it a satisfying meal. It’s a versatile dish that pairs well with rice or can be served as a standalone vegetarian option.

Spicy Cajun Roasted Potatoes

These spicy Cajun roasted potatoes are a bold and flavorful side dish that brings the heat!

The Cajun seasoning gives the potatoes a kick, while the roasting process creates crispy edges and a soft, fluffy interior. These potatoes are perfect for summer barbecues or any meal where you want to add a bit of spice.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved potatoes with olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast for 30–35 minutes, flipping halfway through, until the potatoes are golden and crispy.
5. Garnish with chopped parsley and serve hot.

These spicy Cajun roasted potatoes are the perfect balance of heat, smokiness, and crispy texture.

The seasoning adds an exciting kick to every bite, making them a great complement to grilled meats, seafood, or as a stand-alone snack. They’re sure to be a hit at your next summer gathering!

Creamy Potato Leek Soup (Chilled)

This chilled creamy potato leek soup is an ideal summer appetizer or light meal.

With a velvety texture and fresh, mild leek flavor, it’s a refreshing way to enjoy potatoes during the warmer months. This soup is perfect for serving on a hot day and can be made ahead of time for convenience.

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and diced
• 2 leeks, cleaned and chopped (white and light green parts only)
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• Fresh chives, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and cook for 5 minutes, stirring occasionally, until softened.
2. Add the diced potatoes, garlic powder, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Let the soup cool to room temperature.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Refrigerate for at least 2 hours to chill the soup.
6. Serve chilled, garnished with chopped chives.

This chilled creamy potato leek soup is a cool, refreshing option for summer. It’s velvety and rich but light enough to enjoy on a hot day.

The leeks add a subtle oniony flavor that pairs beautifully with the creamy potatoes, making it a perfect appetizer or light main course for a summer meal.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a colorful, healthy, and satisfying vegetarian dish perfect for a summer taco night.

The roasted sweet potatoes pair wonderfully with the hearty black beans and fresh toppings for a delicious, vibrant meal that’s both nutritious and filling.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salsa or hot sauce, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 20–25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. While the potatoes roast, heat the black beans in a small pot over low heat until warmed through.
5. Warm the tortillas in a dry skillet over medium heat for 1–2 minutes on each side.
6. To assemble the tacos, divide the roasted sweet potatoes and black beans among the tortillas. Top with diced red onion, fresh cilantro, avocado slices, and a squeeze of lime.
7. Serve with salsa or hot sauce on the side.

These sweet potato and black bean tacos are a vibrant and flavorful dish that makes for a perfect summer meal.

The sweetness of the roasted sweet potatoes contrasts beautifully with the savory black beans, and the fresh toppings provide a burst of brightness. They’re easy to make, satisfying, and perfect for a summer taco night.

Garlic and Herb Smashed Potatoes

These garlic and herb smashed potatoes are crispy on the outside and tender on the inside, making them a perfect side dish for any summer meal.

Infused with fresh herbs and garlic, they offer a wonderful combination of flavors and textures.

Ingredients:

• 2 lbs baby potatoes
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Boil the baby potatoes in salted water for 15–20 minutes, or until tender when pierced with a fork. Drain and let them cool slightly.
3. Use a potato masher or the bottom of a glass to gently smash each potato until it is about 1/2 inch thick.
4. Place the smashed potatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic, rosemary, thyme, salt, and pepper.
5. Roast the potatoes for 20–25 minutes, or until golden brown and crispy on the edges.
6. Garnish with fresh parsley and serve immediately.

These garlic and herb smashed potatoes are a delightful twist on traditional roasted potatoes.

The crispy texture on the outside contrasts with the tender, fluffy inside, while the combination of garlic and fresh herbs enhances the flavor profile. They’re perfect as a side for grilled meats or a vegetarian entrée.

Lemon-Dijon Potato Salad

This lemon-Dijon potato salad is a fresh and tangy take on the classic summer side dish.

The zesty lemon and Dijon mustard dressing gives the potatoes a bright and flavorful kick, while the fresh herbs and crunchy veggies add texture and color.

Ingredients:

• 2 lbs red potatoes, cubed
• 1/2 cup plain Greek yogurt
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• 2 tbsp olive oil
• 1/4 cup fresh dill, chopped
• 1/4 cup green onions, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Boil the cubed potatoes in salted water for 10–12 minutes, or until fork-tender. Drain and allow to cool to room temperature.
2. In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, lemon zest, olive oil, salt, and pepper.
3. In a large bowl, combine the cooled potatoes with the fresh dill and green onions.
4. Pour the dressing over the potatoes and toss gently to coat.
5. Serve chilled or at room temperature.

This lemon-Dijon potato salad is a tangy, creamy alternative to the traditional mayo-based version.

The combination of lemon, Dijon mustard, and fresh herbs creates a light and refreshing flavor that’s perfect for warm summer days. It pairs well with grilled meats, seafood, or as part of a picnic spread.

Loaded Baked Potato Casserole

This loaded baked potato casserole is a creamy, cheesy, and comforting dish that’s great for feeding a crowd.

It combines the flavors of a classic loaded baked potato—cheese, sour cream, bacon, and green onions—into a baked casserole that’s perfect for summer potlucks or family dinners.

Ingredients:

• 3 lbs russet potatoes, peeled and diced
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 cups shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup green onions, chopped
• 1 tsp garlic powder
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Boil the diced potatoes in salted water for 10–12 minutes, or until tender. Drain and mash the potatoes until smooth.
3. In a large bowl, mix together the mashed potatoes, sour cream, mayonnaise, 1 cup of cheddar cheese, bacon, green onions, garlic powder, salt, and pepper.
4. Transfer the mixture to the prepared baking dish and smooth it into an even layer.
5. Top with the remaining 1 cup of shredded cheddar cheese.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Garnish with extra bacon and green onions before serving.

This loaded baked potato casserole is a crowd-pleasing dish that combines creamy mashed potatoes with the flavors of a classic baked potato.

The cheese, sour cream, and bacon create a rich and indulgent side that works well for large gatherings or a family dinner. It’s sure to be a hit at your next summer party.