15 Simple and Quick Potato Recipes to Start off Your Day

potato recipes, india potato recipes, fried potato recipes

Mornings are usually rush hours especially if you have a place to be. Breakfast is the most important meal of the day, dietitians advise us to take them seriously. You don’t want to have just anything for breakfast, you need to fuel your body for the day’s activities. Potatoes can make a tasty meal. If you love potato then you might know two or more different recipes to make a wonderful meal out of it. There are times when you just want to start your day with a special simple and quick potato meal. At times like this you rack your brain for a recipe you can prepare with the limited time you have. The following potato recipes are not just delicious but simple. Better still, they are powerful and satisfying meals that will give you the necessary boost to start your day. I hope you have fun trying out these recipes.

Quick Potato Recipes

1. Spanish Potato Omelette

PREP: 10 minutes
COOK: 40 minutes
TOTAL TIME: 50 Minutes

Ingredients

1 1/2 lb potato (peel and cut into thick size of about 1/8″)
6 large eggs
1 large onion (slice thinly)
1 1/4c olive oil
Finely chopped parsley for garnishing (optional)
Salt

Directions

• Break the eggs in a bowl. Add a pinch of salt, beat egg and put aside. Put sliced potatoes in a large bowl and sprinkle 1/4 teaspoon of salt. Make sure the salt gets to all potato surface.

• Heat oil on medium in a non-stick skillet. Add potatoes. Cook until tender but not breaking apart (usually around 10-12 minutes), turning gently from time to time. Transfer potatoes back to a large bowl (preferably with a slotted spoon).

• Add onion to skillet. Cook for 10 minutes (or until tender), stirring occasionally. Transfer onion to bowl containing potatoes. Let the mixture cool a little. Add eggs and stir until properly mixed.

• Remove the oil from the skillet leaving behind 2 teaspoons. Heat oil in skillet on medium for one minute. Add egg-potato-onion mixture into skillet and heat on medium (ensure that the mixture is evenly spread). Cook until just before eggs are fully set and edges are brown (this should take 7 minutes).

• Using a rubber spatula, loosen the edges. Remove skillet from heat and cover with a large plate. Holding the large plate and skillet together, carefully invert. Slide omelette onto the skillet again and cook on medium for 3minutes (center and bottom of the omelette should be set by now). Garnish with parsley if you desire. Serve meal warm.

Learn more on how to prepare this recipe in this short video.

 

2. Accordion Potatoes

PREP: 10 minutes

COOK: 37 minutes

TOTAL TIME: 47 minutes

Ingredients

 

6-8 large red potatoes

2 tbs. extra virgin olive oil

1/2 tsp. of salt

1/2 tsp. black pepper (roughly ground)

Chopped fresh parsley leaves (optional)

Chopped fresh thyme leaves (optional)

Directions

 

  • Preheat oven to 450 degree F. Slice each potato thinly without cutting all the way through.
  • Put potatoes on a dish (use microwave safe dish). Cover with waxed paper. Put microwave on high and cook the potatoes. This should take like 12-15 minutes (should be easily pierced with knife by now).
  • Transfer potato to metal baking pan. Gently drizzle oil between slices and sprinkle with 1/2 salt and 1/4 teaspoon ground black pepper. Roast for 25 minutes in the oven (should be light brown by now). Transfer potatoes to platter and sprinkle herbs as desired.

For a video tutorial on this recipe click here

3.  Stuffed Parmesan Potatoes

PREP: 10 minutes

COOK: 35 minutes

TOTAL TIME: 45 minutes

 

Ingredients

3 medium sized russet potatoes

1/2 cup of cream

1/2 cup of grated parmesan cheese (2 portions)

5 basil leaves

0.13 tsp. dried thyme

1/2 tsp. salt

0.13 tsp. pepper

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Directions

  • Scrub the 3 medium potatoes. Pierce them with a fork.
  • Put potato into a baking dish and cover with porous plastic wrap. Microwave on high for 17 minutes (until tender). Cut each potato into half and scoop flesh into bowl. Cut slice off bottom.
  • Mash flesh, cream, one portion of grated parmesan cheese, basil leaves, salt and dried pepper all together. Scoop mixture into potato halves and place in a baking dish.
  • Top up with remaining portion of grated parmesan cheese. Bake for 15 minutes in 425 degree F oven.

Click here to watch a video on this recipe

 

4. Creamy Potato Salad

PREP: 20 minutes

COOK: 10 minutes

TOTAL TIME: 30 minutes

 

Ingredients

3 lb potatoes

1/2 cup mayonnaise

1/2 cup milk

2 tbs. distilled wine vinegar

1tsp. sugar

 

Directions

  • Put potatoes into water (let the water cover potatoes by 1 inch), add 1 tbs salt. Cover the pot partially and boil on high heat. After a while, reduce heat to simmer. Cook for 12-15 minutes (until potatoes are tender). Drain well.
  • Whisk mayonnaise, sugar, milk, vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add half of this mixture to potatoes as dressing and let it cool.
  • Add the remaining dressing and celery to potatoes. Toss until the potatoes are well coated with dressing. Wrap in chives and parsley. Serve meal immediately or keep refrigerated while still covered for up to 4 hours.

Watch a video tutorial on this recipe.

 

5. Potato Halves (with smoked salmon and dill)

PREP: 20 minutes

COOK: 10 minutes

TOTAL TIME: 30 minutes

 

Ingredients

15-20 baby red tomatoes

2 tbs. water

1 tbs. olive oil

1/4 tbs. black pepper  (coarsely ground)

1/4 cup reduced-fat sour cream

1/2 tbs. salt

4 oz. sliced smoked salmon

1 tbs. snipped salmon (fresh)

 

Directions

  • Put potatoes and water into a large bowl (microwave-safe bowl). Cover bowl with porous plastic wrap and microwave till immediately fork-tender (this should take about 5-6 minutes).
  • Set up makeshift outdoor grilling for direct grilling on medium.
  • Place microwaved potatoes on jelly rolled pan. Brush the entire surface of potatoes with olive oil. Salt and pepper them. Place potatoes on the already hot grill, cook them until the both sides are slightly brown (turn over once).
  • With the round sides touching the plate, arrange potatoes on serving plate. Using 1/4 sour cream, 1piece salmon and some dill, top each potato.

Learn more about this recipe here

 

6.  Crispy potatoes with Vegan Nacho Sauce

PREP: 15 minutes

COOK: 30 minutes

TOTAL TIME: 45 minutes

Ingredients

2 lb. baby halved potatoes

3 tbs. canola oil

1 cup raw cashew  (unsalted, soaked overnight and drained)

3 tbs. lemon juice

1/2 tsp. chilli powder

1/2 tsp. growing cumin

1/2 tsp. sweet paprika

1/2 tsp. garlic powder

1 tsp. sea salt (coarse)

1/4 cup yeast

1/2 jalapeno chile (seeded and chopped)

 

Directions

  • Preheat oven to 450 degree F. Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread potatoes evenly on rimmed baking sheet. Roast until golden and crispy (30 minutes). Stir only once.
  • Blend cashew, chilli powder, paprika, lemon juice, garlic powder, yeast, sea salt, cumin and jalapeno into puree with one cup of water into a smooth puree. Transfer to sauce pan, heat on medium until warm (5 minutes), stir occasionally.
  • Transfer to bowl. Serve with the previously roasted tomatoes.

Learn more about this recipe here

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7. Chicken-Stuffed Spuds

PREP: 10 minutes

COOK: 30 minutes

TOTAL TIME: 40 minutes

 

Ingredients

4 russet potatoes

1 tbs. olive oil

1 bunch green onions

1 tsp. fennel seeds

1 lb. ground chicken

1 large red pepper

1/4 cup reduced-fat sour cream

2 tsp. chilli source

 

Directions

  • Preheat oven to 425 degree F. Pierce potatoes with fork and place on microwave-safe plate. Microwave on high till tender (14-16 minutes), turn once. Transfer to oven, cook until skin is crisp (5-7 minutes).
  • Cook oil on medium in a nonstick skillet for a minute. Add green onions and fennel seeds. Cook for two minutes, stirring constantly. Add red pepper, chilli sauce, chicken, 1/2 teaspoon of salt. Cook until chicken lose its entire pink colour (8 minutes ), stirring constantly.
  • Cut a slit in each potato. Fill it up with the chicken mixture. You can add your sour cream and your green onions as topping. Your chicken-stuffed spuds is ready.

For more a video tutorial on this recipe click here

 

8. Masala wedge fries

PREP: 3 minutes

COOK: 45 minutes

TOTAL TIME: 48 minutes

 

Ingredients

2 lb. russet potatoes (peel and cut into skinny wedges)

1/4 cup canola oil

2 tsp. garam masala

1/2 tsp. salt

1/2 small onion (slice thingly)

1/4 cup fresh cilantro (chopped)

 

Directions

  • Toss potatoes with salt, garam masala and canola oil on a large baking sheet. Roast in oven at 450 degree F until crispy (45 minutes), do not stir.
  • Drape with onion and cilantro. Your masala wedge meal is ready.

Click here to learn more about this recipe

 

9.  Lemon-Rosemary Chicken Spatula

PREP: 10 minutes

COOK: 30 minutes

TOTAL TIME: 40 minutes

 

Ingredients

4-6 medium red potatoes  (slice thingly)

1 tsp. salt (2 portions)

4 large chicken thigh (remove bone)

4 tbs. melted butter

1 tbs. pepper (2 portions)

Slices of lemon

4 tbs. fresh rosemary

 

Directions

  • Preheat oven to 400 degree F.
  • Get foil sheet for each potato, arrange potato on them with sheets overlapping. Place chicken thigh on each foil. Drizzle each with melted butter. Season with 1/2 teaspoon salt and pepper. Top each foil content with lemon and fresh rosemary. Seal each of the packet foil.
  • Bake foil content until tender (30 minutes)

For a video tutorial of this recipe click here

 

10. Parisian Potato Salad

PREP: 20 minutes

COOK: 25 minutes

TOTAL TIME: 45 minutes

Ingredients

3 lb. potato

3/4 Greek yoghurt

3 tbs. extra-virgin olive oil

2 tbs. grainy mustard

4 stalks of celery (slice thingly)

1/2 cup pickles (drained and thingly sliced)

1/2 small red onions (cut very thin)

5 hard-cooked eggs (coarsely chopped)

1/4 cup finely chopped parsley

 

Directions

  • Boil potatoes with salt in a large pot (partially cover pot). Reduce heat to keep potatoes simmering. Cook until potatoes are tender (12-15 minutes). Drain properly and let it cool.
  • Stir dressing of yogurt, mustard, oil and 1 teaspoon of salt with pepper in a large bowl. Add potatoes to dressing and turn until well coated.
  • Fold potatoes in celery, pickles and red onion. Gently fold in egg or parsley. Serve your potato salad immediately (It can be refrigerated for a day if covered).

Click here to watch a video on this recipe.

 

11.  Brown Butter Mashed Potatoes

PREP: 30 minutes

COOK: 15 minutes

TOTAL TIME: 45 minutes

potato recipes

 

Ingredients

1/2 cup unsalted butter

3 potatoes  (peel into half inch size)

Salt

Black pepper

1/2 cup buttermilk

Chopped chives

 

Directions

  • Cook butter over medium heat in a medium saucepan until brown (6-8 minutes). Let it cool.
  • Simmer potatoes in a large pot of salted water until tender (12-16 minutes), drain well. Transfer back the potatoes to pot and cook over low heat until potatoes are dry (3-5 minutes), stirring constantly.
  • Mix butter, butter milk and potatoes together. Beat on low with electric mixer until smooth (30 seconds to 1 minute). Do not overheat. Season with salt and pepper.
  • Your meal is ready. Serve with chives topping.

Click here to watch the video of this recipe.

 

12.  Dill Pickle Potato Salad

 

PREP: 20 minutes

COOK: 10 minutes

TOTAL TIME: 30 minutes

potato main dish recipes

 

Ingredients

3 lb baby potatoes  (slice into halves or quarters if large)

Kosher salt

Black pepper (freshly ground)

3/4 cup chopped dill pickles (add 5 tbs. brine)

2 tbs. red wine vinegar

3 celery ribs (chopped)

1/4 cup chopped fresh parsley

3/4 cup mayonnaise

 

Directions

  • Put potatoes in a sauce pan and fill with salted cold water. Bring to boil, reduce heat and let it simmer till tender (4-6 minutes). Drain properly.
  • Toss potatoes carefully with pickle brine and vinegar in a bowl. Let it cool for 15 minutes, stirring occasionally.
  • Stir celery, parsley, mayonnaise and pickles together in a separate bowl. Add potatoes and any remaining brine mixture. Toss to mix properly. Season with salt and pepper.
  • Your dill pickle and potato salad is ready. Serve immediately or refrigerate for two days.

To watch a video on this recipe click here.

 

13.  The Ultimate Mashed Potatoes

 

PREP: 10 minutes

COOK: 30 minutes

TOTAL TIME: 40 minutes

 

 

Ingredients

3 lb russet potatoes

Kosher salt

Pepper (freshly ground)

4 tbs. unsalted butter

3/4 cup half-and-half

 

Directions

  • Put potatoes in a large pot, cover with salted water by 2 inches. Bring to boil over medium heat. Reduce heat to medium and simmer until potatoes are tender when pierced with a knife (25 minutes).
  • Drain potatoes properly in a colander and turn back to pot. Add melted butter. Mash potatoes with potato masher(pass potatoes through ricer for a smoother texture).
  • Stir in half-in-half and 1 teaspoon salt onto potatoes until creamy (do not over-stir). Season with salt and pepper. Serve your ready Ultimate potatoes hot.

For a video on this recipe click here.

 

14.  Deviled Egg Potato Salad

 

PREP: 30 minutes

COOK: 5 minutes

TOTAL TIME: 35 minutes

 

 

Ingredients

4 lb Yukon gold potatoes (peel and cut them into inch per piece)

Kosher salt

Black pepper (freshly ground)

1 cup mayonnaise

3 tbs. yellow mustard

6 hard boiled large eggs (peel and chop them)

3 celery ribs (slice thingly) plus 1/4 cup chopped celery leaves

6 scallions  (slice thingly)

1/3 cup chopped fresh flat-leaf parsley

1 jar diced pimentos (drain properly)

Sweet paprika for garnishing (optional)

 

Directions

  • Place potatoes in a medium saucepan and cover with salted water. Simmer until tender (4-5 minutes). Drain.
  • Mix mayonnaise and custard in a bowl. Add potatoes, celery and leaves, eggs, scallions, parsley, pimentos. Toss for good mixing. Season with pepper and salt. You can garnish your ready deviled egg potato salad with paprika if you desire.

Click here to watch a video on this recipe.

 

15.  Irish Potato Bites

PREP: 20 minutes

COOK: 20 minutes

TOTAL TIME: 40 minutes

 

 

Ingredients

20 small red potatoes (golf ball size)

1/2 cup corned beef

1/4 cup cheddar cheese (shredded)

1 tbs. butter (melted)

1/8 tsp. salt

Sour cream (optional)

 

Directions

  • Fill pot with water and bring to boil. Add potatoes and boil until they are fork tender. Leave to cool.
  • Preheat oven to 400 degree F. Cut a small size off the top of the rounded end of potatoes to enable them sit up.
  • Scoop out the inside of each potato and store them in a bowl. Add cheese, butter and corned beef to the bowl holding the scopped potatoes inside. Add salt to season mixture. Also sprinkle salt on the other halved potatoes.
  • Scoop mixture into potato halves and put on a baking sheet.
  • Put baking sheets in oven for about 10 minutes. Remove from oven. Serve your Irish Potato Bites with sour cream.

Watch a video on this recipe

I believe these 15 simple and quick potato recipes are enough options for you to choose from to start off your day. Enjoy

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