4. Scalloped potatoes:
Scalloped potatoes are a creamy and decadent side dish that can be baked in the oven. To make them, slice potatoes thinly and layer them with a creamy sauce before baking. Here’s a recipe for classic scalloped potatoes:
Ingredients:
2 pounds potatoes, sliced thinly
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 cup grated cheddar cheese
Instructions:
Preheat the oven to 375°F.
Grease a 9×13 inch baking dish with butter or cooking spray.
In a small saucepan, heat the cream, garlic, salt, and pepper over medium heat until simmering.
Layer the sliced potatoes in the baking dish, then pour the cream mixture over the top.
Sprinkle the grated cheese over the top.
Cover the dish with foil and bake for 45 minutes.
Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the potatoes are tender.
5. French fries:
French fries are a classic and universally loved side dish. To make them, cut potatoes into thin strips and fry them until they are crispy and golden brown. Here’s a recipe for classic French fries:
Ingredients:
4 large potatoes, cut into thin strips
Vegetable oil for frying
Salt to taste
Instructions:
Heat the oil in a large pot or deep fryer to 375°F.
Add the potato strips to the hot oil, in batches if necessary.
Fry the potatoes for 3-4 minutes, or until they are golden brown and crispy.
Remove the fries with a slotted spoon and place them on a paper towel-lined plate.
Season with salt to taste.
6. Potato salad:
Potato salad is a refreshing and creamy side dish that’s perfect for picnics and barbecues. To make it, boil potatoes and toss them with a dressing made from mayonnaise, mustard, and vinegar. Here’s a recipe for classic potato salad:
Ingredients:
2 pounds potatoes, peeled and chopped
1/2 cup mayonnaise
2 tablespoons mustard
1 tablespoon white vinegar
1/2 cup chopped celery
1/2 cup chopped red onion
Salt and pepper to taste
Instructions:
Boil the potatoes in a large pot of salted water for 10-15 minutes, or until they are tender.
Drain the potatoes and let them cool to room temperature.
In a small bowl, whisk together the mayonnaise, mustard, and vinegar to make the dressing.
Toss the potatoes with the dressing, celery, and red onion in a large bowl.
Season with salt and pepper to taste.
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