Best Vegetarian Recipes with Potatoes to Cook at Home

Do you have potatoes but do not know what to cook with them? The potato is the most popular vegetable, where it is quite difficult to look for someone who resists them. While potatoes have gotten a bad reputation for being unhealthy, it actually depends on how you cook potatoes. It is best to go with healthy vegetarian recipes with potatoes and enjoy them in moderation as a part of your healthy diet.

Potatoes provide a perfect base for a vegetarian dish. This favorite vegetable holds lots of nutritional qualities like potassium, magnesium, and calcium, which green vegetables are not able to reach. If you want to enjoy potatoes other than just fries, then you definitely need to experiment with this popular vegetable.

Here are all the amazing vegetarian potato recipes to cook within a few minutes. All of these recipes are delicious and super exciting to make at home. There is something for everyone like beans and potatoes dish, egg and potato scramble, potato curry, and much more. Now, you just check out these nutritious and delicious recipes to get some inspiration!


vegetarian recipes with potatoes

This beans and potatoes recipe makes a satisfying, hearty one-pot dinner with lots of fresh vegetables. One cannot resist this Mexican potato casserole. Let’s see how to make this delicious recipe!


  • Fairly Large Potatoes (3, diced)
  • Oil (2 tbsp)
  • Red Bell Pepper (1, diced)
  • Mushrooms (8, quartered)
  • Courgette/Zucchini (1, diced)
  • Canned Kidney Beans (1¼ cups, drained)
  • Canned Chopped Tomatoes (1 1/3 cups)
  • Paprika (2 tsp, smoked)
  • Cumin (1 tsp, ground)
  • Hot Chili Powder (1 tsp)
  • Black Pepper
  • Salt
  • Cheddar Cheese (¾ cup, grated)
  • Cilantro/Fresh Coriander (optional)


First, toss the potatoes in oil and then, spread them out in a baking dish or large casserole. Now, roast them at 190 degrees Celsius for about 45 minutes or until they begin to crisp up and are mostly cooked while tossing halfway.

Next, put in all the vegetables to the casserole, along with canned tomatoes, kidney beans, and the spices. You need to mix them well and season generously. Come back to the oven after another 30 minutes, until the tomatoes have turned into a rich sauce and all the other veggies are soft.

Now, it is time to top the dish with the cheese and bake some more for 15 minutes, until the grated cheese melts. Serve topped with coriander!

Egg and Potato Breakfast Scramble

Everyone will love this potato breakfast scramble. This dish is a versatile, easy, one-skilled breakfast packed with scrambled eggs, herbs, cheese, and home fries. It is just all-time favorites in a single dish.


  • Red Potatoes (6 ounces, diced)
  • Water (¼ cup)
  • Olive Oil (2 teaspoons)
  • Eggs (3, beaten)
  • Dash of milk
  • Scallion (1, thinly sliced)
  • Cheese (1/3 cup, grated)
  • Salt
  • Dried herbs/Freshly chopped thyme (1 tbsp)


Combine the diced potatoes, oil, water, and a pinch of salt in a large skillet. Now, cover and bring it to a boil over a high flame. Cook it for around five minutes, until the water evaporates and the potatoes begin to sauté.

Now, uncover and loosen the potatoes from the skillet’s bottom using a wooden spoon. Keep cooking until they turn slightly brown or for around five more minutes. If you want to add dried herbs or spices, then put them in now.

Take a bowl and scramble your eggs with some milk. Pour the scrambled eggs into the skilled and then, add scallions. Now, scramble until the eggs are perfectly set.

Next, remove the pan from heat and sprinkle with fresh herbs and grated cheese. When the cheese melts, you are all set to dig in!

Kale Colcannon

People love this Irish mashed potato recipe with kale and you will definitely too. The Kale Colcannon recipe is an amazing side dish for St. Patrick’s Day. It is so delicious and creamy, which is hard to resist!


  • Russet Potatoes (3 pounds, peeled)
  • Sea Salt (2 tsp)
  • Unsalted Butter (2 tbsp)
  • Kale (1 large bunch, chopped makes 3-4 cups)
  • Garlic (1 medium, minced)
  • Cream Cheese (8 ounces)
  • Sour cream (½ cup)
  • Green Onion (3 tbsp, thinly sliced)


First, let the cream cheese warm up on the kitchen counter after pulling it out of the refrigerator. Cut your potatoes into even pieces of around 2 inches in size. Now, place the pieces in a soup pot or a large Dutch oven.

Add 1 tsp of the salt and water to cover the potatoes by 1-2 inches. Bring the mix to a boil over high flame and continue cooking for 10-15 minutes. Reduce the flame as necessary for preventing overflow, until you can easily pierce through potatoes using a fork.

Now, drain off the water carefully and leave the potatoes in the strainer. Put back the empty pot over a medium-high flame to the stove. Next, add a tablespoon of butter and once melted, put in the chopped kale. Cook for 2-4 minutes and stir often, until the kale turns dark green and wilted. Put in the garlic and cook for around 30 seconds, until fragrant.

Remove the pot and put in the drained potatoes. Mash kale and potatoes until potatoes reach a smooth consistency. You can even keep them a bit chunky if you prefer. Now, add the sour cream, cream cheese, a teaspoon of salt, and a tablespoon of butter. Mash everything together until the mix is combined well.

After that, add 2 tablespoons of the green onions and keep stirring until everything comes together. Now, transfer the potatoes to a serving dish. Serve topped with the remaining green onions and a couple of pats of butter.

Potato Cauliflower and Green Bean Curry

This potato main dish is worth trying. It is one of the easiest potato recipes main dish that is available out there.


  • GrapeSeed/Extra virgin Olive Oil (2 tablespoons)
  • Yellow Onion (2 cups, diced)
  • Garlic (6 cloves, minced)
  • Sea Salt (1½ tsp)
  • Unsalted Tomatoes (14.5 ounces, diced)
  • Unsalted Cashews (½ cup)
  • Fresh Ginger (1-inch knob, minced)
  • Lemon Juice (1 tbsp)
  • Garam Masala (1 tsp)
  • Ground Cumin (1 tsp)
  • Turmeric (½ tsp)
  •  Cayenne Pepper (½ tsp)
  • Yellow Mustard (½ tsp, ground)
  • Ground Coriander (½ tsp)
  • Ground Cinnamon (½ tsp)
  • Filtered Water (2 cups)
  • Potatoes (2 cups, diced)
  • Cauliflower Florets (2 cups, small)
  • Green beans (2 cups, chopped)
  • Fresh Cilantro (¼ cup, finely chopped)


Take a skilled and warm the oil over medium heat. Now, sauté the garlic and onions with some salt for around 5 minutes, until the onions turn translucent, soft, and brown. Allow them to cool.

Place the onion mixture, canned tomatoes, cashews, lemon juice, ginger, cumin, cayenne, turmeric, garam masala, mustard, cinnamon, coriander, and salt into a blender. Tightly close the lid and process for 60 seconds on variable speed until creamy and smooth.

In a pot, add your blended mixture and put it on the stove over a medium-heat flame. Stir for a minute until it begins to form bubbles and turn fragrant. Now, add the diced potatoes and again, cook for 15 minutes. Keep stirring to prevent the mix from sticking. Put in ¼ cup of the filtered water when the mixture begins to stick or thickens. Add the green beans and cauliflower and cook for another 30 minutes after adding ¼ of the remaining water.

After all the vegetables are cooked perfectly, remove the pot from the heat and stir through the cilantro. Add lemon juice and salt to taste. Serve over quinoa, rice, millet, and garnish with some cilantro.

Watch this video to learn another potato curry recipe.


So, these are some of the best vegetarian recipes with potatoes. All of these recipes are too easy to follow and turn out to be super delicious. Potatoes make every dish so creamy and smooth. Add them to your scrambled eggs to make a healthy breakfast or just have them as the main dish, you will definitely love them. Try out any one of them and share your experience with us by making a comment below.

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