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National Potato Day 2015: Five ways to eat potatoes

Meat and potatoes, burger and fries, eggs and hash browns. You can’t have one without the other.

When it comes to comfort food, no matter the meal, there is usually one common factor: potatoes. Wednesday, Aug. 19, is National Potato Day, according to International Business Times

If your parents are anything like mine, you probably remember (and are still gently reminded by) them telling you not to fill up on the starchy plant since it isn’t technically a vegetable. 

Splurge a little in the name of potatoes by trying one of these recipes that give a nod to the many ways you can enjoy spuds. And while you’re at it, let us know which kind you like the best! 


A large bag of potatoes, eggs, mayonnaise and a few spices, plus a little bit of time, are all you need to make this creamy potato salad from Flavor 574

From The Tart Tart

Sweet potato fries have a nice crunch and are great with ketchup or a chile sauce. 


  • 1 sweet potato, washed and scrubbed 
  • 2 tbsp. olive oil 
  • 1 tbsp. corn starch 
  • Salt, pepper and cayenne pepper, to taste 


  1. Preheat oven to 400 degrees. 
  2. Slice the sweet potato into sticks. 
  3. Rinse sticks in a bowl and lay out to dry. Toss in olive oil, corn starch, salt and other spices. 
  4. Lay fries on a baking sheet in one layer and bake for about 30 minutes. No need to spray/line baking sheet. 


People are choosy with hash browns, and for good reason. It’s the little details like crispy or not, ketchup or plain, that are game changers for the breakfast favorite. I’m lucky if I eat breakfast somewhere beyond my desk, and I often don’t have the patience to grate and fry potatoes, but hash browns can be a nice weekend treat if you have company on a Saturday morning. 


  • 1 small russet potato per person 
  • Enough vegetable oil to coat a medium skillet or frying pan 
  • Freshly ground salt and pepper, to taste 


  1. Wash potatoes and grate with box grater at whatever width you like. No need to peel potatoes. 
  2. Coat frying pan or iron skillet with a thin layer of vegetable oil so potatoes don’t stick. Don’t overdo it, or the potatoes will be too greasy. Heat pan on medium-high heat on stove. 
  3. After skillet is warm, toss in potatoes and season with freshly ground salt, pepper and other spices. Flip with spatula to cook potatoes evenly until golden brown or crunchy. 

From Gimme Some Oven

For fans of creamy mashed potatoes, hummus adds a ton of flavor and makes the potatoes even thicker. 


  • 3 lbs. Yukon gold potatoes 
  • 3 tbsp. butter 
  • 2 cups hummus, any flavor 
  • ½ tsp. salt
  • ¼ tsp. freshly cracked black pepper 


  1. Peel potatoes if desired and cut into large, even pieces. 
  2. Immediately place potatoes in large stockpot and fill with water until potatoes are covered. Bring to boil over high heat. Reduce heat to medium and simmer for about 30 minutes, or until potatoes are soft. Remove from heat and drain water. 
  3. Return pot to burner and mash potatoes until smooth. Turn off heat and add butter, hummus, salt and pepper. Stir until combined. 

From Cinnamon, Spice and Everything Nice 

Roasted potatoes require a bit more care and attention but are great alongside a steak dinner or a meal that needs something a little more fancy. 


  • Butter, enough to grease pan 
  • 2 lbs. russet potatoes 
  • ¼ cup extra virgin olive oil 
  • 1 tsp. Italian seasoning 
  • 4 minced garlic, minced 
  • Salt and pepper 
  • ¼ cup grated Parmesan cheese, divided 
  • Red peppers flakes 
  • Fresh chopped parsley for garnish 


  1. Preheat oven to 400 degrees. Generously butter 8-by-10-inch casserole dish. 
  2. Peel and cut potatoes in half lengthwise and slice lengthwise again in half-moon pieces. 
  3. Place potatoes in big mixing bowl and toss with 2 tbsp. oil. 
  4. Toss with seasoning, garlic, 1 tsp. of salt, ½ tsp. black pepper and half of the Parmesan. 
  5. Pour into casserole dish and scoop out any spices or garlic in bowl. 
  6. Sprinkle a tablespoon of cheese over the top and drizzle with a tablespoon of oil. 
  7. Bake for 30 minutes and remove from oven. Toss well. Sprinkle remaining cheese on top and drizzle with the rest of the oil. 
  8. Bake 25 more minutes and toss well. Season to taste. 
  9. Garnish with red pepper flakes and fresh parsley. 


Follow digital producer Danielle Waldron on Twitter @DanielleWaldron.

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