16 Easy Recipes To Use up a Bunch of Potatoes

I know you like potatoes and saving money. I know this because you walked into your local supermarket and couldn’t help yourself. You had to buy a five-pound sack of potatoes because they were on sale for $1.99.

You looked at that sack of potatoes and thought to yourself, “I can buy five pounds of potatoes. I love French Fries! I’ll make tons of French Fries in that air fryer I got for Christmas.”

But you never made the French Fries, and those potatoes look awfully close to sprouting. No need to break out the gardening tools just yet!

I’ve compiled 10 recipes to use up potatoes so you can reduce food waste. If all else fails, quarter them and plant them in your garden so you can have lots of potatoes when you will be in a better position to make lots of French Fries.

Serve twice baked potatoes with meatloaf for a more robust meal or with a simple side salad for something lighter.

The smoky saltiness of ham was made for the neutral flavors of the russet potato. This soup serves six. It makes enough to feed a larger family or to have leftovers for lunch all week! Yay!

Senior Editor Meg Scott says she “developed this recipe to be a crowd-pleaser (and a me-pleaser), using one of the most beloved flavors—ranch—and a hefty dose of pickles plus their brine for a little puckery pizzazz.”

A tip from Senior Editor Laurel Randolph: “Go for plain old russets for this recipe. They are the ideal size and have the right amount of starch for this cooking method. Red, yellow, and white potatoes simply won’t do.”

This is one of my favorite recipes. I replace yellow mustard in the recipe with stone ground. It’s a crowd pleaser! I’m not ashamed to admit I’ve eaten this as a meal on its own, but if you want pair it with a Sloppy Joe, be my guest!

These crispy Parmesan roasted potatoes are what dreams are made of. They don’t require any special ingredients or tools and are as simple as tossing the ingredients together and arranging them flat-side down on a baking sheet.

Shepherd’s Pie is comfort food at its best. This vegetable-heavy version is topped with creamy, cheesy mashed potatoes to make it a carb lover’s dream!

Contributor Sara Tane says, “My favorite oven-roasting technique for potatoes is adding a bit of water to the sheet pan. When the pan hits the oven, the water starts to evaporate and creates steam. This yields potatoes with creamy, soft interiors.”

This casserole is typically made with canned condensed soup and frozen hash browns but we kicked them up a notch by making them from scratch. They’re sometimes called cheesy potatoes, hash brown casserole, church potatoes, or party potatoes, among other names. Whatever you call them, they are always delicious!

At a minimum, you should hit these potatoes with some garlic powder which goes well with the bang bang sauce.

Few things in life are better than whole meal made in one pan. This dish is dairy and gluten-free and its ready start to finish in an hour!

Senior Editor Laurel Randolph says, “Sour cream and onion chips were a childhood favorite of mine, and I inhaled the green bags of Lay’s. While prepping for a recent barbecue, I realized that the same flavors would make a top-notch potato salad. I started with our classic recipe and tweaked it to get that oniony, sour creamy flavor.”

The best thing is that you can make it days ahead. The vinaigrette acts as a marinade, so the longer the salad sits, the more infused with flavor it becomes.

Skillet meals for the win! Use up those potatoes (recipe calls for b-sized potatoes, but you can just cut any potato down to side) toss in some olives, chicken and Swiss chard for the win! Don’t let the olive and potato combo scare you–they are a match made in heaven.

You cannot go wrong with potatoes, cheese, and onions.

These crispy on the outside creamy on the inside potato cakes are made in a snap by shredding the potatoes the food processor.