Thanksgiving dinner often defaults to a humble bowl of mashed potatoes with gravy, but potatoes deserve far more creative consideration. These 25 potato and sweet potato side dishes move beyond plain mash—featuring silky whipped potatoes, herb-roasted and crispy smashed varieties, layered scalloped and au gratin casseroles, cheesy hashbrown bakes, vibrant sweet potato preparations, and warm potato salads that belong on the holiday spread.
You’ll find ideas that introduce new textures, flavors, and presentations so the potato course can share the spotlight with turkey and all the trimmings. Practical timing tips and make-ahead options are woven into the selection so you can mix comforting classics with surprising twists and build a Thanksgiving menu that feels both familiar and fresh.
1. Garlic-Herb Crispy Smashed Potatoes
These crisp-edged, herb-sprinkled smashed potatoes combine the comfort of tender new potatoes with a golden Parmesan-panko crunch that suits a Thanksgiving spread. Lightly smashed to expose nooks for seasoning, they roast until bubbling and caramelized, finishing with bright herbs and lemon zest for balance. They pair well with richer mains, travel easily to a crowded table, and offer a textural contrast to mashed or scalloped offerings.
Yield: Serves 8–10 Total time: 55 minutes
Ingredients
- 2 1/2 lb baby Yukon Gold or new potatoes, unpeeled
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp unsalted butter, melted
- 1 cup finely grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 3 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp chopped fresh thyme (or 1 tsp dried thyme)
- 2 tbsp chopped fresh parsley, plus 1 tsp lemon zest for finishing
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or lightly oil it.
- Boil the potatoes in salted water until a fork pierces the largest pieces with little resistance (fork-tender), about 18–22 minutes; drain thoroughly and shake the pot briefly to roughen skins.
- Arrange the potatoes on the prepared sheet and smash each to about 1/2-inch thickness using the bottom of a sturdy glass or a potato masher.
- Drizzle the smashed potatoes with olive oil and melted butter, then sprinkle minced garlic, salt, pepper, grated Parmesan and panko breadcrumbs evenly over the tops.
- Roast until the crumbs are golden, the cheese is bubbling, and edges are crisp, 20–25 minutes, rotating the pan halfway for even browning.
- Toss the finished potatoes gently with chopped thyme, parsley and lemon zest, serve warm, and if needed hold them in a low oven at 200°F (95°C) on a rack for up to 30 minutes.
Pro Tip: Make-ahead tip: Boil and smash the potatoes up to one day ahead; cool, cover tightly, and refrigerate. On service day, let them sit at room temperature 20 minutes, then re-crisp on a baking sheet at 425°F (220°C) for 12–15 minutes until edges are golden—this saves active prep time and frees oven space for larger dishes.
2. Golden Holiday Warm Potato Toss
This festive warm potato salad elevates small roasted Yukon Golds with a glossy mustard-sherry vinaigrette, crisp bacon, briny capers and bright parsley—an ideal holiday companion for turkey or roast pork. Bite-sized potatoes keep well on a buffet; you can roast the potatoes ahead and briefly reheat before tossing with the warm dressing. The result is comforting, fork-friendly and easy to hold warm during a busy Thanksgiving service.
Yield: Serves 8-10 Total time: 55 minutes
Ingredients
- 2 pounds baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- 4 slices thick-cut bacon, chopped
- 1 medium shallot, finely chopped
- 2 tablespoons capers, drained
- 3 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar
- 3 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment or foil.
- Toss the halved potatoes with the olive oil and 1/2 teaspoon kosher salt on the prepared sheet, spreading in a single layer.
- Roast the potatoes until edges are golden and a fork slips in with little resistance, 30–40 minutes, turning once halfway through.
- Cook the chopped bacon in a large skillet over medium heat until rendered and crisp, with edges browned and an internal temperature of at least 145°F; transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of the fat in the skillet.
- Make the warm dressing in the skillet over medium-low: melt the butter with the reserved bacon fat, sauté the shallot until translucent, whisk in the Dijon and sherry vinegar, stir in the capers, then season with remaining kosher salt and black pepper.
- Combine the roasted potatoes and crisp bacon in a large bowl, pour the warm dressing over them and toss gently; fold in the parsley, taste and adjust seasoning, then transfer to a warm serving dish and serve immediately.
Pro Tip: Make-ahead: Roast the potatoes and cook the bacon a day ahead; refrigerate separately. On serving day, reheat the potatoes on a rimmed sheet at 350°F for 10–12 minutes, warm the dressing briefly in a skillet, then toss together and serve to free up oven space during the holiday rush.
3. Golden Cheddar Smashers
These Golden Cheddar Smashers deliver a crunchy, cheesy crust with fluffy interiors—perfect for a festive table. Small boiled potatoes are gently flattened, brushed with butter and garlic, then showered with sharp cheddar and a nutty shallot-panko crumble plus crisp bacon before a quick bake to blister the cheese. They offer easy assembly and can be partially made ahead to streamline holiday service.
Yield: Serves 8–10 Total time: 1 hour 5 minutes
Ingredients
- 2 lb small Yukon Gold or new potatoes, scrubbed
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 cups shredded sharp cheddar
- 1/2 cup finely grated Parmesan
- 4 slices bacon, chopped
- 1/2 cup panko breadcrumbs
- 1 large shallot, very finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh chives, plus extra for garnish
Instructions
- Preheat the oven to 425°F and bring a large pot of salted water to a boil; add potatoes and cook until fork-tender, about 12–15 minutes.
- Cook bacon in a skillet over medium heat until crisp and browned with no pink remaining (or until pieces reach 145°F); transfer to paper towels to drain and chop if not already diced.
- Drain potatoes and let sit 2 minutes to dry; place on a rimmed baking sheet and flatten each potato to about 1/2-inch thickness using the bottom of a glass or spatula.
- Brush the smashed potatoes with a mixture of melted butter, olive oil and minced garlic; season evenly with the kosher salt and black pepper.
- Scatter shredded cheddar and grated Parmesan over the potatoes, then sprinkle chopped shallot, panko breadcrumbs and cooked bacon; bake at 425°F until cheeses are melted and crumbs are golden, about 15–20 minutes, finishing under the broiler 1–2 minutes if extra browning is desired.
- Garnish with chopped chives and serve hot; keep warm in a low oven at 200°F for up to 30 minutes if you need to hold them for the table.
Pro Tip: Make ahead by parboiling and smashing the potatoes through step 4, chill in a single layer, then top with cheese, crumbs and bacon and bake straight from the refrigerator—this saves oven time on a busy holiday.
4. Holiday-Ready Buffalo-Ranch Fingerling Potatoes
Bright, tangy, and built for a festive table, these Crispy Buffalo-Ranch Fingerlings balance holiday comfort with bold flavor. Small potatoes roast until golden-crisp, then receive a glossy hit of buttery hot sauce and a cool ranch drizzle. Crumbled bacon and blue cheese finish the dish with crunch and savory richness—an easy, crowd-friendly side that complements roast turkey and hearty Thanksgiving sides.
Yield: Serves 8-10 Total time: 50 minutes
Ingredients
- 2 1/2 pounds baby fingerling potatoes, halved lengthwise
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 1/3 cup buffalo-style hot sauce
- 1 tablespoon apple cider vinegar
- 1/3 cup ranch dressing
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 6 slices bacon, preferably thick-cut
- 1/2 cup crumbled blue cheese
- 3 tablespoons chopped fresh chives
Instructions
- Preheat the oven to 425°F (218°C) and line a sheet pan with parchment or foil; toss the halved potatoes with olive oil, kosher salt, black pepper, and garlic powder, spreading them cut-side down in a single layer.
- Roast the potatoes for 30–35 minutes, flipping once about halfway through, until a fork slides into a larger piece easily and the edges are deep golden-brown.
- Cook the bacon in a skillet over medium heat until crisp and no pink remains, about 8–10 minutes; drain on paper towels and crumble into bite-sized pieces.
- Whisk together the melted butter, buffalo sauce, apple cider vinegar, and ranch dressing in a small bowl until smooth and glossy.
- Toss the roasted potatoes with the buffalo-ranch mixture right on the sheet pan and return to the oven for 5–7 minutes until the glaze is sticky and the potatoes are warmed through.
- Remove from the oven and immediately scatter the crumbled bacon, blue cheese, and chopped chives over the potatoes; serve warm alongside your holiday mains.
Pro Tip: Make ahead: roast the seasoned potatoes up to 1 day ahead and refrigerate; on the day, warm them on a sheet pan in a 425°F oven for 8–10 minutes, toss with the buffalo-ranch glaze, heat 5 more minutes, then top with bacon and cheese to save oven space and time.
5. Parmesan-Crisp Halved Potatoes with Garlic & Lemon
These golden, halved potatoes wear a crunchy Parmesan-panko crust brightened by garlic and lemon zest—an elegant, easy side for a holiday spread. Parboiling keeps interiors tender while a quick oven finish crisps the coating. They fit beside rich mains without stealing the show. Portions are adaptable, and you can prepare the crumb mix ahead; finish in the oven just before serving for best texture.
Yield: Serves 8 Total time: 1 hour 5 minutes
Ingredients
- 1 1/2 lb baby Yukon Gold potatoes, halved
- 1 cup panko breadcrumbs
- 3/4 cup finely grated Parmesan cheese
- 3 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 1 tsp lemon zest (optional)
Instructions
- Preheat the oven to 425°F (220°C) and position a rack in the center; line a rimmed baking sheet with parchment or foil.
- Place the potatoes in a saucepan, cover with cold water, bring to a boil, then simmer 8–10 minutes until a fork easily pierces the potato (fork-tender) but the pieces hold their shape; drain thoroughly.
- Drain and return the potatoes to the hot pot, shaking the pot gently to roughen the cut surfaces; toss the potatoes with the olive oil, kosher salt, and black pepper so the pieces are lightly coated.
- Combine the panko, grated Parmesan, minced garlic, chopped parsley, lemon zest, and melted butter in a bowl; stir until the crumbs are evenly moistened and grab together when pressed.
- Arrange the potatoes cut-side up on the prepared sheet pan and press a generous mound of the crumb mixture firmly onto each cut face to form a compact crust; sprinkle any remaining crumbs around the potatoes.
- Roast for 20–25 minutes at 425°F (220°C) until the crust is deep golden and crisp and the potatoes are heated through; broil 1–3 minutes if needed to deepen the color, then let rest 5 minutes before serving.
Pro Tip: Make the crumb mixture and parboil the potatoes a day ahead; keep them chilled separately and finish roasting on a sheet pan just before serving (or reheat at 400°F for 10–12 minutes to refresh the crisp crust).
6. Harvest Roasted Sweet Potato, Yukon & Beet Salad with Feta
Brightly colored and hearty, this holiday-ready salad pairs caramelized sweet potatoes and baby Yukon Golds with ruby roasted beets, tangy feta and crisp toasted walnuts. A shallot–honey vinaigrette brightens the mix, making it a welcome contrast to richer Thanksgiving dishes. It travels well: make it a day ahead to deepen flavors and serve warm or at room temperature—reheat gently or keep in a low oven before plating.
Yield: Serves 8–10 Total time: 1 hour 10 minutes
Ingredients
- 1½ lb sweet potatoes, peeled and cut into 1-inch cubes
- 1 lb baby Yukon Gold potatoes, halved if larger than a ping-pong ball
- 1 lb red beets, scrubbed and cut into ¾-inch wedges
- 3 tbsp extra-virgin olive oil, divided
- 1 tbsp honey
- 1 small shallot, minced (about 2 tbsp)
- 2 tbsp red wine vinegar
- ¾ cup crumbled feta (about 4 oz)
- ½ cup toasted walnuts, roughly chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp coarse salt and ½ tsp freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with foil or parchment for easy cleanup.
- Toss the beets with 1 tablespoon of the oil and ½ teaspoon of the salt; spread them in a single layer and roast for 20 minutes.
- Toss the sweet potatoes and Yukon Golds with the remaining 2 tablespoons oil, remaining ½ teaspoon salt and the pepper; add to the baking sheet with the pre-roasted beets and roast 25–30 minutes more, stirring once, until all pieces are fork-tender and edges are caramelized.
- Whisk together the honey, minced shallot and red wine vinegar in a small bowl to make the dressing.
- Transfer the hot roasted vegetables to a large bowl, drizzle with the dressing and toss gently to coat; fold in crumbled feta, toasted walnuts and chopped parsley.
- Serve warm or at room temperature; hold finished salad in a 200°F oven for up to 30 minutes if you need to keep it warm before serving.
Pro Tip: Make up to 24 hours ahead: roast the vegetables and refrigerate in a sealed container, store the dressing separately, then reheat vegetables on a rimmed sheet in a 300°F oven for 10–12 minutes or keep warm at 200°F in a rarely used oven to save space on Thanksgiving.
7. Golden-Herb Potatoes with Charred Broccoli
Bright, crisp, and herb-scented, this holiday-ready potato and broccoli side brings contrast to richer dishes on the Thanksgiving table. Yukon Golds roast until golden and fork-tender while broccoli florets caramelize at the tips for a smoky bite. Garlic, lemon and fresh rosemary brighten the dish; an optional Parmesan–panko sprinkle gives a savory crunch. Serve right from the pan or reheat gently before serving.
Yield: Serves 8 Total time: 55 minutes
Ingredients
- 2 lb Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
- 1 lb broccoli florets, trimmed into bite-size pieces
- 3 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter, melted
- 4 cloves garlic, 2 smashed and 2 thinly sliced
- 1 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp chopped fresh rosemary
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/3 cup grated Parmesan cheese (optional)
- 2 tbsp panko breadcrumbs (optional)
Instructions
- Preheat the oven to 425°F and line a large rimmed baking sheet with foil or parchment; toss the potato pieces with 2 tablespoons olive oil, 2 smashed garlic cloves, half the rosemary, 3/4 tsp salt and 1/4 tsp