As the sun shines brighter and the temperatures rise, our thoughts turn to lighter, fresher foods that can help us beat the heat. And what better way to do so than with a delicious potato dish? Whether you’re in the mood for something classic and comforting or innovative and exciting, we’ve got you covered with these 20 refreshing summer potato recipes.
From grilled skewers to salads, soups, and even snacks, our collection of potato-based delights is sure to satisfy your cravings. So go ahead, fire up the grill, or head out to the garden – it’s time to get creative in the kitchen!
Grilled Lemon Herb Potato Skewers
A refreshing twist on traditional potato dishes, these skewers are perfect for a summer barbecue or outdoor gathering.
Ingredients:
– 1 large potato, peeled and cut into 1-inch cubes
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, combine potato cubes, lemon juice, olive oil, parsley, thyme, salt, and pepper. Toss to coat potatoes evenly.
3. Thread 4-5 potato cubes onto each skewer, leaving a small space between each cube.
4. Place skewers on the grill and cook for 12-15 minutes, turning occasionally, until potatoes are tender and slightly charred.
5. Remove from heat and let cool for 2-3 minutes before serving.
Cooking Time: 12-15 minutes
Summer Potato Salad with Fresh Dill
Summer Potato Salad with Fresh Dill Recipe
This refreshing summer potato salad combines the natural sweetness of potatoes with the bright, citrusy flavor of fresh dill. Perfect for a light and satisfying side dish or main course.
Ingredients:
– 3-4 large potatoes, peeled and diced
– 1/2 cup plain Greek yogurt
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Boil the potatoes in salted water until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, combine the cooled potatoes, Greek yogurt, olive oil, garlic, and chopped dill.
4. Season with salt, pepper, and lemon juice.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: About 25-30 minutes (including potato boiling time)
Garlic Butter Smashed Potatoes with Chives
A rich and comforting side dish that’s sure to please, these garlic butter smashed potatoes with chives are a perfect accompaniment to any meal.
Ingredients:
– 3-4 large potatoes, peeled
– 2 cloves of garlic, minced
– 1/4 cup (1/2 stick) unsalted butter, softened
– 1 tablespoon chopped fresh chives
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the potatoes into 1-inch chunks.
3. In a large pot of boiling salted water, cook the potatoes for 15-20 minutes or until tender when pierced with a fork.
4. Drain the potatoes and return them to the pot. Add the garlic, butter, chives, salt, and pepper. Mash the potatoes with a potato masher or a fork until they’re mostly smooth.
5. Transfer the mashed potatoes to a baking dish and spread evenly.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 35-40 minutes
Cool Cucumber and Potato Gazpacho
Beat the heat with this refreshing twist on traditional gazpacho, featuring cucumbers and potatoes.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 2-3 medium-sized potatoes, peeled and diced
– 1 red bell pepper, seeded and chopped
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 1/4 cup white wine vinegar
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine cucumbers, potatoes, bell pepper, onion, garlic, olive oil, and white wine vinegar.
2. Blend until smooth, then season with salt and pepper to taste.
3. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold, garnished with fresh parsley or cilantro leaves if desired.
Cooking Time: 10-15 minutes ( preparation time) + chilling time
Spicy Mango Lime Potato Wedges
Spicy Mango Lime Potato Wedges Recipe
Are you ready for a flavorful twist on traditional potato wedges? This recipe combines the sweetness of mango, the spiciness of jalapeño, and the tanginess of lime to create an addictive snack.
Ingredients:
– 3-4 large potatoes
– 1 ripe mango, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 1 tablespoon fresh lime juice
– Salt and pepper to taste
– Optional: shredded coconut or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut potatoes into 1-inch wedges.
3. In a bowl, mix together mango, red onion, jalapeño, lime juice, olive oil, salt, and pepper.
4. Add potato wedges to the mixture and toss until they are evenly coated.
5. Line a baking sheet with parchment paper and arrange potato wedges in a single layer.
6. Bake for 20-25 minutes or until crispy on the outside and tender inside.
7. Garnish with shredded coconut or cilantro, if desired.
Cooking Time: 20-25 minutes
Zesty Potato and Avocado Tacos
A flavorful twist on traditional tacos, this recipe combines the natural sweetness of roasted potatoes with the creaminess of avocado, all wrapped up in a crispy taco shell.
Ingredients:
– 1 large potato, peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 ripe avocado, diced
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, cilantro, diced tomatoes
Instructions:
1. Preheat oven to 425°F (220°C). Toss potato cubes with olive oil, onion, and jalapeño. Roast for 20-25 minutes or until potatoes are tender.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by spooning roasted potatoes onto a tortilla, followed by diced avocado and a sprinkle of salt and pepper.
4. Add optional toppings as desired.
Cook Time: 25 minutes
Herbed Potato and Tomato Panzanella
This Italian-inspired salad combines the flavors of roasted potatoes, fresh tomatoes, and fragrant herbs with crispy bread cubes.
Ingredients:
– 2 large potatoes, peeled and cut into 1-inch pieces
– 2 cups mixed cherry tomatoes, halved
– 1/4 cup olive oil
– 2 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh parsley
– 2 cloves garlic, minced
– 1 baguette, cut into 1-inch cubes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with 1 tablespoon olive oil, rosemary, parsley, and garlic on a baking sheet.
3. Roast for 20-25 minutes or until potatoes are tender.
4. In a large bowl, combine roasted potatoes, cherry tomatoes, and baguette cubes.
5. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Light and Crispy Potato Chips with Sea Salt
Discover the perfect balance of crunch and flavor with these easy-to-make potato chips seasoned with sea salt.
Ingredients:
– 2-3 large potatoes
– Vegetable oil for frying
– 1/2 cup water
– 1 tablespoon white vinegar
– 1 teaspoon sea salt
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C).
2. Slice the potatoes into very thin rounds, trying to make them as uniform as possible.
3. Soak the potato slices in cold water for at least 30 minutes to remove excess starch.
4. Remove the potato slices from the water and pat them dry with paper towels.
5. Fry the potato slices in batches until they are golden brown and crispy (about 3-4 minutes per batch).
6. Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Sprinkle the sea salt over the warm chips and toss to coat evenly.
Cooking Time: About 20-25 minutes for all batches
Roasted Potato and Corn Salad
This refreshing salad combines the natural sweetness of roasted potatoes and corn with a hint of tanginess from a drizzle of balsamic glaze. Perfect for a light and satisfying side dish or as a base for your favorite protein.
Ingredients:
– 2 large potatoes, peeled and cut into 1-inch cubes
– 1 cup fresh corn kernels (from about 2 ears)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1 tablespoon balsamic glaze
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, combine roasted potatoes, corn kernels, garlic, and remaining 1 tablespoon olive oil.
4. Drizzle balsamic glaze over the mixture and toss to coat.
5. Garnish with fresh parsley or chives, if desired.
6. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Summer Sweet Potato and Black Bean Bowl
A delicious and healthy summer meal that combines the natural sweetness of sweet potatoes with the savory flavor of black beans, perfect for a warm weather dinner.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes several times with a fork and bake for 45-50 minutes, or until tender.
3. While sweet potatoes are baking, heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until tender, about 5 minutes.
4. Add garlic and black beans to the skillet; cook for an additional minute.
5. Once sweet potatoes are done, slice them open and top with the black bean mixture. Season with salt and pepper to taste.
6. Add your desired toppings and serve.
Cooking Time: 50-60 minutes
Baked Potato Rounds with Pesto and Cherry Tomatoes
Elevate your snack game with these flavorful baked potato rounds, topped with creamy pesto and sweet cherry tomatoes.
Ingredients:
– 2 large baking potatoes
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and slice them into 1/2-inch thick rounds.
3. Line a baking sheet with parchment paper and arrange the potato rounds in a single layer.
4. Brush the potatoes with olive oil and season with salt and pepper.
5. Bake for 20-25 minutes or until the potatoes are tender and lightly browned.
6. While the potatoes bake, spread pesto evenly over each round.
7. Remove the potatoes from the oven and top each one with a halved cherry tomato.
8. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Potato and Watermelon Feta Salad
A refreshing summer salad that combines the creaminess of feta with the sweetness of watermelon, all tied together with crispy potatoes.
Ingredients:
– 2 large potatoes, peeled and thinly sliced
– 1 small watermelon, diced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potato slices with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until crispy.
3. In a large bowl, combine roasted potatoes, diced watermelon, crumbled feta cheese, and chopped mint leaves.
4. Drizzle remaining 1 tablespoon of olive oil over the salad and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Grilled Potato and Zucchini Medley
A flavorful and healthy side dish perfect for any meal, this grilled medley combines the natural sweetness of potatoes with the tender crispness of zucchini.
Ingredients:
– 2 large potatoes, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder or paprika for added flavor
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, toss potato slices with 1 tablespoon of olive oil, salt, and pepper until coated.
3. Grill potatoes for 5-7 minutes per side, or until tender and slightly charred.
4. Meanwhile, brush zucchini slices with the remaining 1 tablespoon of olive oil and season with salt, pepper, and optional garlic powder or paprika.
5. Grill zucchini for 3-5 minutes per side, or until tender and slightly browned.
6. Serve grilled potatoes and zucchinis together, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Chilled Potato Soup with Fresh Herbs
A refreshing twist on classic potato soup, this chilled version is perfect for warm weather and packed with the bright flavors of fresh herbs.
Ingredients:
– 2 lbs Yukon gold potatoes, peeled and diced
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs (such as parsley, dill, chives, or basil), chopped
Instructions:
1. In a large pot, combine potatoes, olive oil, onion, and garlic. Cook over medium heat until the potatoes are tender, about 15-20 minutes.
2. Add chicken broth and bring to a boil. Reduce heat and simmer for an additional 10 minutes.
3. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
4. Chill soup in the refrigerator for at least 30 minutes or until cold.
5. Just before serving, stir in chopped fresh herbs.
Cooking Time: 45-50 minutes (including chilling time)
Potato and Peach Salsa with Tortilla Chips
This refreshing salsa combines the natural sweetness of peaches with the earthy flavor of potatoes, perfect for dipping tortilla chips.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 ripe peach, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon olive oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
– Tortilla chips for serving
Instructions:
1. Boil the potatoes until tender, then drain and let cool.
2. In a large bowl, combine the cooled potatoes, peach, red onion, jalapeño pepper, lime juice, and olive oil.
3. Mix well to combine.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature with tortilla chips.
Cooking Time: 20-25 minutes
Summer Potato Hash with Bell Peppers
This vibrant summer hash combines the sweetness of bell peppers and potatoes with a hint of smokiness from the paprika, perfect for a quick and flavorful side dish or light lunch.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 large red bell pepper, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss together potatoes, bell peppers, olive oil, garlic, smoked paprika, salt, and pepper until well coated.
3. Spread the mixture on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and the bell peppers are slightly caramelized.
5. Garnish with chopped parsley, if desired.
6. Serve hot.
Cooking Time: 25-30 minutes
Lemon Garlic Roasted Potato Spears
Brighten up your meal with the zesty flavors of lemon and garlic infused into crispy roasted potato spears.
Ingredients:
– 4-6 large potatoes, peeled and cut into 1-inch long spears
– 2 cloves of garlic, minced
– 2 lemons, juiced (about 2 tablespoons)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together garlic, lemon juice, salt, and pepper.
3. Add the potato spears to the bowl and toss to coat evenly with the garlic-lemon mixture.
4. Line a baking sheet with parchment paper and arrange the potato spears in a single layer.
5. Drizzle olive oil over the potatoes and sprinkle with chopped parsley if desired.
6. Roast for 20-25 minutes or until potatoes are tender and golden brown, flipping halfway through.
Cooking Time: 20-25 minutes
Potato and Chickpea Summer Wraps
A refreshing twist on traditional wraps, these potato and chickpea summer wraps are perfect for a light and satisfying meal or snack.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 can of chickpeas (14.5 oz)
– 1/4 cup of olive oil
– 2 cloves of garlic, minced
– 1 tablespoon of lemon juice
– Salt and pepper to taste
– 4 whole wheat tortillas
– Chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss diced potatoes with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast potatoes in the oven for 20-25 minutes, or until tender.
4. In a large bowl, mash chickpeas using a fork or a potato masher.
5. Add roasted potatoes to the mashed chickpeas and stir to combine.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble wraps by spreading the potato-chickpea mixture onto each tortilla, then sprinkle with lemon juice and garnish with parsley or cilantro.
Cooking Time: 25 minutes
Grilled Potato and Pineapple Skewers
Grilled Potato and Pineapple Skewers Recipe
Get ready to wow your guests with this sweet and savory twist on traditional skewers! This recipe is perfect for a quick summer dinner or as an appetizer for your next barbecue.
Ingredients:
– 4 large potatoes, peeled and cut into 1-inch chunks
– 1 cup pineapple chunks
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon paprika
Instructions:
1. Preheat grill to medium-high heat.
2. Thread potato and pineapple chunks onto skewers, leaving a small space between each piece.
3. Brush with olive oil and sprinkle with salt, black pepper, and paprika.
4. Place skewers on the grill and cook for 10-12 minutes, turning occasionally, or until potatoes are tender.
5. Remove from heat and serve hot.
Cooking Time: 10-12 minutes
Cool Ranch Potato Salad with Greek Yogurt
A refreshing twist on classic potato salad, this recipe combines the tanginess of Greek yogurt with the creamy coolness of Cool Ranch dressing.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup Greek yogurt
– 1/4 cup Cool Ranch dressing
– 1 tablespoon Dijon mustard
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Boil the potatoes until tender, then drain and let cool.
2. In a large bowl, whisk together the Greek yogurt, Cool Ranch dressing, Dijon mustard, salt, and pepper.
3. Add the cooled potatoes to the bowl and stir until well coated with the yogurt mixture.
4. Stir in the chopped fresh dill.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Serve cold, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to beat the heat this summer with these refreshing potato recipes! From classic salads like Summer Potato Salad with Fresh Dill, to innovative dishes like Zesty Potato and Avocado Tacos and Grilled Lemon Herb Potato Skewers, there’s something for everyone. Whether you’re in the mood for something light and crispy (Light and Crispy Potato Chips with Sea Salt) or something more substantial (Roasted Potato and Corn Salad), these recipes are sure to delight. So go ahead, get creative, and enjoy your summer with these 20 refreshing potato recipes!
Leave a Reply