24 Irresistible Fall Potato Recipes You Need to Try

As the leaves change and the air turns crisp, there’s nothing more comforting than a hearty potato dish to bring warmth to your fall meals.

From creamy mashed potatoes infused with pumpkin and sage to crispy roasted potatoes tossed with aromatic herbs, fall offers the perfect excuse to indulge in the cozy flavors of this versatile vegetable.

Potatoes are incredibly adaptable, pairing beautifully with savory spices, sweet glazes, and cheesy gratins, making them a staple in autumn kitchens.

In this article, we’re sharing 24 fall potato recipes that are perfect for weeknight dinners, holiday feasts, or weekend brunches.

Get ready to explore a collection of recipes that are as comforting as they are delicious!

24 Irresistible Fall Potato Recipes You Need to Try

Potatoes are a fall kitchen hero, offering endless ways to embrace seasonal flavors.

With these 24 fall potato recipes, you can create dishes that are comforting, flavorful, and perfect for sharing with family and friends.

Whether you prefer a creamy casserole, a crispy roasted side, or a sweet-savory dish, these recipes make it easy to celebrate the flavors of autumn in every bite.

So grab your favorite potato variety, season it with fall spices and herbs, and enjoy the cozy warmth of these delicious seasonal dishes!

Roasted Garlic and Herb Fall Potatoes

These roasted garlic and herb potatoes are the ultimate comfort side dish for cozy fall meals.

Golden and crispy on the outside while tender and fluffy on the inside, each bite bursts with the aromatic flavors of fresh herbs, garlic, and a hint of autumn warmth.

Perfect alongside roasted meats or a hearty vegetable platter.

Ingredients:

• 2 pounds baby Yukon gold potatoes, halved
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the halved potatoes, olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper. Toss until every potato is evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, cut side down for extra crispiness.
4. Roast in the preheated oven for 35–40 minutes, stirring halfway through to ensure even browning. Potatoes should be golden and crispy on the outside, soft on the inside.
5. Optional: In the last 5 minutes of roasting, sprinkle the Parmesan cheese over the potatoes and let it melt and slightly brown.
6. Remove from the oven and garnish with freshly chopped parsley before serving.

These roasted garlic and herb fall potatoes are irresistibly fragrant, savory, and satisfying.

They make an easy yet elegant addition to any fall dinner, bringing warmth and comfort to your table.

Creamy Pumpkin Mashed Potatoes

This fall-inspired twist on traditional mashed potatoes combines creamy Yukon gold potatoes with smooth pumpkin puree and warming spices.

It’s velvety, subtly sweet, and earthy—perfect for holiday feasts or cozy weeknight dinners.

Ingredients:

• 2 pounds Yukon gold potatoes, peeled and cubed
• 1 cup pumpkin puree (unsweetened)
• ¼ cup unsalted butter
• ½ cup whole milk (or cream for extra richness)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• Chopped chives or parsley, for garnish

Instructions:

1. Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until potatoes are fork-tender, about 15–20 minutes.
2. Drain the potatoes and return them to the pot. Mash using a potato masher or hand mixer until smooth.
3. In a small saucepan, heat the butter, milk, pumpkin puree, cinnamon, and nutmeg over low heat until warm and combined.
4. Pour the pumpkin mixture into the mashed potatoes and mix until creamy and fully incorporated. Adjust salt and pepper to taste.
5. Transfer to a serving bowl and garnish with chopped chives or parsley.

Creamy pumpkin mashed potatoes offer a comforting and festive side dish with a delicate fall flavor.

The subtle sweetness of pumpkin pairs beautifully with the earthiness of potatoes, making it a must-try seasonal recipe

Caramelized Onion and Sweet Potato Gratin

This indulgent potato gratin features thinly sliced sweet potatoes layered with caramelized onions, garlic, and a creamy cheese sauce.

Baked until golden and bubbly, it’s a rich and hearty dish that embodies all the flavors of fall.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup heavy cream
• ½ cup grated Gruyère or cheddar cheese
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil.
2. In a skillet, heat olive oil over medium heat. Add the sliced onions and garlic and cook, stirring occasionally, until caramelized and golden brown, about 15–20 minutes. Season with salt and pepper.
3. Arrange a layer of sweet potato slices in the prepared baking dish. Top with a portion of the caramelized onions and a sprinkle of cheese. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.
4. In a small bowl, mix the cream with nutmeg, salt, and pepper. Pour evenly over the layered sweet potatoes.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20–25 minutes, until the top is golden and bubbly, and sweet potatoes are tender.
6. Let rest for 5 minutes before serving and garnish with fresh thyme leaves.

Caramelized onion and sweet potato gratin is a luscious, comforting dish perfect for fall gatherings.

Its creamy texture and sweet-savory flavors make it an unforgettable addition to any seasonal meal.

Maple-Roasted Fall Potatoes

Sweet and savory meet in these maple-roasted fall potatoes.

Crisp on the outside, tender on the inside, and lightly glazed with maple syrup and warm autumn spices, this side dish is perfect for elevating any fall dinner or holiday feast.

Ingredients:

• 2 pounds red or Yukon gold potatoes, cut into bite-sized chunks
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh rosemary, chopped

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the potatoes, olive oil, maple syrup, smoked paprika, cinnamon, salt, and pepper. Toss to coat evenly.
3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 35–40 minutes, stirring halfway through, until the potatoes are golden brown and caramelized.
4. Remove from the oven and sprinkle with fresh rosemary before serving.

Maple-roasted fall potatoes bring a sweet, warm, and aromatic twist to the classic roasted potato.

The combination of spices and maple syrup makes them irresistible and perfect for autumn gatherings.

Cheesy Potato and Kale Skillet

This hearty skillet recipe combines tender diced potatoes with fresh kale and melted cheese for a satisfying, nutritious fall side dish.

It’s a one-pan wonder packed with flavor, perfect for weeknight dinners or brunch.

Ingredients:

• 2 pounds russet potatoes, diced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chopped kale, tough stems removed
• ½ cup shredded cheddar or Gruyère cheese
• Salt and freshly ground black pepper, to taste
• 1 teaspoon smoked paprika
• Optional: a drizzle of hot sauce for extra kick

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until starting to soften and lightly browned.
2. Add onion and garlic to the skillet and sauté until fragrant and translucent.
3. Stir in chopped kale and cook for another 3–5 minutes until wilted. Season with salt, pepper, and smoked paprika.
4. Sprinkle shredded cheese evenly over the skillet and cover for 2–3 minutes until melted.
5. Optional: drizzle with hot sauce before serving for a touch of heat.

Cheesy potato and kale skillet is a warm, comforting, and nutrient-packed dish perfect for fall.

It’s quick, easy, and delivers rich flavors with minimal effort.

Spiced Sweet Potato and Caramelized Apple Bake

This sweet-and-savory fall bake features layers of tender sweet potatoes and caramelized apples, lightly spiced with cinnamon and nutmeg.

It’s a cozy, aromatic dish that works as a side for dinner or a comforting brunch centerpiece.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced
• 2 medium apples, peeled, cored, and thinly sliced
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup heavy cream
• ¼ cup grated Gruyère or sharp cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter.
2. In a skillet, melt butter over medium heat. Add sliced apples, brown sugar, cinnamon, nutmeg, and salt. Cook until apples are caramelized and fragrant, about 5–7 minutes.
3. Layer half of the sweet potato slices in the prepared baking dish, followed by half of the caramelized apples. Repeat layers.
4. Pour heavy cream evenly over the layered potatoes and apples. Top with grated cheese if using.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20–25 minutes until sweet potatoes are tender and the top is golden brown.
6. Let rest for 5 minutes before serving.

Spiced sweet potato and caramelized apple bake is the perfect blend of sweetness and warmth for fall.

Each bite delivers tender, flavorful layers that evoke the cozy essence of the season.

Crispy Sage and Brown Butter Potatoes

These crispy sage and brown butter potatoes are a fragrant and flavorful fall side dish.

The nutty aroma of brown butter paired with the earthy freshness of sage creates an irresistible combination that elevates simple roasted potatoes to a gourmet level.

Ingredients:

• 2 pounds baby potatoes, halved
• 3 tablespoons unsalted butter
• 10 fresh sage leaves, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Optional: grated Parmesan for garnish

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a small saucepan, melt the butter over medium heat until it begins to turn golden brown and emit a nutty aroma. Remove from heat and stir in chopped sage.
3. In a large bowl, toss the halved potatoes with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
4. Roast for 25–30 minutes, tossing halfway, until potatoes are golden and crispy.
5. Drizzle the brown butter and sage mixture over the roasted potatoes and toss gently to coat. Sprinkle with Parmesan if desired before serving.

Crispy sage and brown butter potatoes are fragrant, crunchy, and indulgent.

They make a perfect fall side dish that’s simple yet luxurious enough for holiday meals.

Sweet Potato and Pecan Casserole

This sweet potato casserole blends the natural sweetness of roasted sweet potatoes with a crunchy pecan topping.

Warm spices like cinnamon and nutmeg give it a cozy fall flavor, making it an ideal side dish for family dinners or festive gatherings.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• ¼ cup unsalted butter, melted
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup chopped pecans
• 2 tablespoons maple syrup
• 2 tablespoons all-purpose flour

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Boil sweet potato cubes in salted water until tender, about 15 minutes. Drain and mash with melted butter, brown sugar, cinnamon, nutmeg, and salt. Spread evenly in the prepared baking dish.
3. In a small bowl, mix chopped pecans, maple syrup, and flour until crumbly. Sprinkle evenly over the mashed sweet potatoes.
4. Bake for 25–30 minutes until the topping is golden brown and slightly crisp.
5. Let cool for a few minutes before serving.

Sweet potato and pecan casserole is a fall classic, offering a perfect balance of creamy sweetness and nutty crunch.

It’s a comforting dish that adds warmth and flavor to any seasonal meal.

Garlic and Parmesan Hasselback Potatoes

Hasselback potatoes are an impressive yet simple way to serve roasted potatoes.

Thinly sliced and brushed with garlic butter and Parmesan, these potatoes become crispy on the edges while remaining tender inside—a perfect autumnal side dish.

Ingredients:

• 4 medium Yukon gold potatoes
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Optional: chopped parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
2. Make thin, even slices across each potato, leaving the bottom intact so the potato stays together.
3. In a small bowl, mix melted butter with minced garlic. Brush generously between and over the potato slices.
4. Sprinkle Parmesan, thyme, salt, and pepper over the potatoes.
5. Bake for 45–55 minutes, basting with additional butter halfway through, until the edges are crispy and the inside tender.
6. Garnish with chopped parsley before serving.

Garlic and Parmesan Hasselback potatoes are visually stunning and bursting with flavor.

Crispy, cheesy, and aromatic, they bring a festive touch to any fall meal.

Roasted Sweet Potato and Carrot Medley

This roasted sweet potato and carrot medley is a colorful, naturally sweet, and savory fall side dish.

Roasting enhances the natural sugars in the vegetables while a hint of thyme and garlic brings depth to every bite.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 3 large carrots, peeled and sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Optional: drizzle of honey for extra sweetness

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potatoes and carrots with olive oil, garlic, thyme, smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast for 30–35 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
4. Optional: drizzle with a little honey before serving for added warmth and sweetness.

This roasted sweet potato and carrot medley is a simple yet flavorful fall dish.

Its sweet, earthy, and aromatic notes make it a perfect companion to roasted meats or grain-based main dishes.

Twice-Baked Fall Potatoes with Sage

Twice-baked potatoes are taken to a fall-inspired level with creamy filling flavored with roasted garlic, fresh sage, and a touch of Parmesan.

These make a hearty side or even a vegetarian main for cozy autumn meals.

Ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 2 cloves garlic, roasted and mashed
• ¼ cup sour cream
• ¼ cup milk
• 2 tablespoons butter
• 1 teaspoon fresh sage, chopped
• ¼ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Optional: chopped chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Prick potatoes with a fork and bake directly on the oven rack for 45–50 minutes, until tender.
2. Let potatoes cool slightly, then slice in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin shell.
3. Mash the scooped potato with roasted garlic, sour cream, milk, butter, sage, Parmesan, salt, and pepper until creamy.
4. Spoon the mixture back into the potato shells and place on a baking sheet. Bake for an additional 15–20 minutes until tops are golden.
5. Garnish with chopped chives before serving.

Twice-baked fall potatoes with sage are creamy, flavorful, and comforting. They are a visually appealing and delicious addition to any autumn meal.

Spicy Roasted Red Potatoes

These spicy roasted red potatoes bring a bold kick to classic roasted potatoes.

Tossed with smoked paprika, chili powder, and garlic, they’re crispy, flavorful, and perfect for warming up chilly fall evenings.

Ingredients:

• 2 pounds red potatoes, cut into wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss potato wedges with olive oil, garlic, smoked paprika, chili powder, cumin, salt, and pepper.
3. Spread potatoes in a single layer on the baking sheet. Roast for 30–35 minutes, turning halfway through, until crispy and golden.
4. Garnish with fresh parsley before serving.

Spicy roasted red potatoes are bold, crunchy, and full of flavor.

The smoky and spicy notes make them an exciting fall side dish that pairs perfectly with roasted meats or a hearty autumn salad.

Bacon and Cheddar Stuffed Potatoes

These bacon and cheddar stuffed potatoes are a rich and indulgent fall side dish.

Crispy potato skins filled with creamy mashed potatoes, melted cheddar, and savory bacon create a perfect balance of flavors and textures.

Ingredients:

• 4 large russet potatoes
• 4 slices bacon, cooked and crumbled
• ½ cup shredded cheddar cheese
• ¼ cup sour cream
• 2 tablespoons butter
• Salt and freshly ground black pepper, to taste
• Optional: chopped green onions for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Prick potatoes with a fork and bake directly on the oven rack for 45–50 minutes until tender.
2. Let potatoes cool slightly, then cut in half and scoop out most of the flesh into a bowl, leaving a thin shell.
3. Mash the potato flesh with butter, sour cream, salt, and pepper. Stir in crumbled bacon and half of the cheddar cheese.
4. Spoon the mixture back into the potato shells. Top with remaining cheddar cheese.
5. Bake for an additional 15 minutes, until the cheese is melted and bubbly. Garnish with chopped green onions.

Bacon and cheddar stuffed potatoes are creamy, savory, and irresistibly flavorful.

They make a hearty addition to any fall meal and are sure to be a crowd-pleaser.

Roasted Baby Potatoes with Balsamic Glaze

These roasted baby potatoes are tossed with a sweet and tangy balsamic glaze and roasted to perfection.

The glaze caramelizes during baking, creating golden, flavorful potatoes with a subtle autumnal richness.

Ingredients:

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Fresh rosemary, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together olive oil, balsamic vinegar, honey, garlic, salt, and pepper. Toss potatoes in the mixture until evenly coated.
3. Spread potatoes on the baking sheet in a single layer. Roast for 30–35 minutes, stirring halfway, until tender and caramelized.
4. Garnish with fresh rosemary before serving.

Roasted baby potatoes with balsamic glaze are a sweet, tangy, and aromatic fall side dish.

Their glossy, caramelized exterior and tender interior make them an elegant addition to any autumn dinner.

Mustard and Herb Smashed Potatoes

Crispy on the edges, tender inside, and coated with a zesty mustard-herb dressing, these smashed potatoes are a flavorful and playful take on classic roasted potatoes.

They are perfect for fall gatherings or weeknight dinners.

Ingredients:

• 2 pounds small Yukon gold potatoes
• 3 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste
• Optional: grated Parmesan for topping

Instructions:

1. Preheat oven to 425°F (220°C). Boil potatoes in salted water until fork-tender, about 15 minutes. Drain.
2. Place potatoes on a baking sheet and gently smash each one with the bottom of a glass or spatula to flatten slightly.
3. In a small bowl, mix olive oil, Dijon mustard, thyme, rosemary, salt, and pepper. Brush over each smashed potato.
4. Roast for 25–30 minutes until golden and crispy. Sprinkle with Parmesan if desired.

Mustard and herb smashed potatoes are crispy, aromatic, and full of flavor.

They’re a fun and delicious way to enjoy potatoes this fall, offering both texture and zest in every bite.

Autumn Harvest Potato Gratin

This autumn harvest potato gratin layers thinly sliced potatoes with roasted butternut squash, onions, and a creamy cheese sauce.

It’s a rich and comforting dish perfect for fall dinners and holiday gatherings.

Ingredients:

• 2 large russet potatoes, peeled and thinly sliced
• 1 small butternut squash, peeled, seeded, and thinly sliced
• 1 small onion, thinly sliced
• 2 tablespoons butter
• 2 cups heavy cream
• 1 teaspoon fresh thyme leaves
• 1 cup grated Gruyère or cheddar cheese
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
2. In a small saucepan, heat heavy cream with thyme, salt, and pepper until warm.
3. Layer half of the potatoes in the baking dish, followed by half of the butternut squash and onions. Sprinkle half of the cheese over the layers. Repeat the layers with remaining ingredients.
4. Pour the warm cream over the layered vegetables. Cover with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes until top is golden and bubbly.
5. Let rest for 5 minutes before serving.

Autumn harvest potato gratin is creamy, cheesy, and packed with fall flavors.

It’s a hearty, elegant dish that brings warmth and comfort to the table.

Sweet Potato, Apple, and Sage Hash

This sweet potato, apple, and sage hash combines tender sweet potatoes with caramelized apples and fragrant sage.

It’s a savory-sweet fall side dish that pairs beautifully with roasted meats or eggs for brunch.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 medium apples, peeled, cored, and diced
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 teaspoon fresh sage, chopped
• Salt and freshly ground black pepper, to taste
• Optional: drizzle of maple syrup

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 10–12 minutes, stirring occasionally, until starting to soften.
2. Add onions and cook until translucent. Stir in apples and cook another 5–7 minutes until tender.
3. Add chopped sage, salt, and pepper, tossing to combine.
4. Optional: drizzle with a little maple syrup for extra sweetness before serving.

Sweet potato, apple, and sage hash is a delicious fall side dish bursting with warm flavors.

The combination of sweet, savory, and aromatic notes makes it perfect for seasonal breakfasts or dinners.

Chipotle Roasted Potatoes

These chipotle roasted potatoes are smoky, spicy, and full of autumn flavor.

Tossed with chipotle chili powder, garlic, and olive oil, they are crispy on the outside and tender on the inside—a bold twist on classic roasted potatoes.

Ingredients:

• 2 pounds red or Yukon gold potatoes, cut into wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon chipotle chili powder
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss potato wedges with olive oil, garlic, chipotle chili powder, smoked paprika, salt, and pepper.
3. Spread potatoes in a single layer on the baking sheet. Roast for 30–35 minutes, turning halfway through, until crispy and golden.
4. Garnish with chopped cilantro before serving.

Chipotle roasted potatoes are smoky, spicy, and full of bold autumn flavor. They’re a fantastic side dish for fall dinners, adding a zesty kick to any meal.

Garlic and Rosemary Roasted Potatoes

These garlic and rosemary roasted potatoes are a fragrant, earthy, and savory fall side dish.

Crispy on the outside and tender inside, they’re infused with the aromatic flavors of fresh rosemary and roasted garlic, perfect for autumn dinners.

Ingredients:

• 2 pounds baby Yukon gold potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste
• Optional: sprinkle of Parmesan cheese

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss potatoes with olive oil, garlic, rosemary, salt, and pepper until evenly coated.
3. Spread potatoes in a single layer on the baking sheet. Roast for 35–40 minutes, stirring halfway, until golden and crispy.
4. Optional: sprinkle with Parmesan cheese before serving.

Garlic and rosemary roasted potatoes are a classic fall favorite, combining crispiness, earthy aroma, and savory flavor that complement any autumn meal.

Creamy Cheddar and Leek Potato Bake

This creamy cheddar and leek potato bake is rich, cheesy, and perfectly comforting for fall.

Tender potato slices are layered with caramelized leeks and smothered in a velvety cheddar sauce, then baked to golden perfection.

Ingredients:

• 2 pounds potatoes, peeled and thinly sliced
• 2 leeks, cleaned and thinly sliced
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and freshly ground black pepper, to taste
• ½ teaspoon nutmeg

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, sauté leeks in butter over medium heat until soft and caramelized.
3. Layer half of the potato slices in the baking dish, followed by the leeks and half of the cheddar cheese. Repeat the layers.
4. In a small saucepan, heat heavy cream with nutmeg, salt, and pepper. Pour over the layered potatoes.
5. Cover with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes until golden and bubbly.

Creamy cheddar and leek potato bake is indulgent and comforting, combining tender potatoes with savory leeks and rich cheese—a perfect fall side dish.

Honey-Roasted Sweet Potatoes with Pecans

These honey-roasted sweet potatoes are naturally sweet, nutty, and lightly spiced, creating a cozy fall side dish.

Roasting enhances the sweetness of the potatoes, while pecans add crunch and depth of flavor.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup chopped pecans
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato cubes with olive oil, honey, cinnamon, nutmeg, salt, and pepper.
3. Spread on the baking sheet and roast for 30–35 minutes, stirring halfway through, until tender and caramelized.
4. Sprinkle chopped pecans over the potatoes in the last 5 minutes of roasting.

Honey-roasted sweet potatoes with pecans are sweet, nutty, and warmly spiced—a perfect fall side dish that adds color, texture, and seasonal flavor to your table.

Pumpkin and Sage Mashed Potatoes

These pumpkin and sage mashed potatoes bring a warm, autumn twist to the classic side dish.

Creamy mashed potatoes are combined with smooth pumpkin puree and fragrant sage, creating a subtly sweet and savory fall favorite.

Ingredients:

• 2 pounds Yukon gold potatoes, peeled and cubed
• 1 cup pumpkin puree (unsweetened)
• ¼ cup unsalted butter
• ½ cup milk or cream
• 1 teaspoon fresh sage, chopped
• Salt and freshly ground black pepper, to taste
• Optional: sprinkle of nutmeg for extra warmth

Instructions:

1. Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and return to the pot.
2. Mash the potatoes until smooth.
3. In a small saucepan, heat pumpkin puree with butter, milk, and chopped sage until warm.
4. Stir the pumpkin mixture into the mashed potatoes. Season with salt, pepper, and optional nutmeg.
5. Serve warm as a cozy fall side.

Pumpkin and sage mashed potatoes are creamy, flavorful, and infused with the essence of fall.

They pair beautifully with roasted meats and vegetable dishes for seasonal dinners.

Sweet Potato and Caramelized Onion Gratin

This sweet potato and caramelized onion gratin layers tender sweet potatoes with golden, caramelized onions and a creamy cheese sauce.

Baked until bubbly and golden, it’s a rich, comforting dish perfect for fall meals.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup shredded Gruyère or cheddar cheese
• ½ teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, melt butter and sauté onions until golden and caramelized.
3. Layer half of the sweet potato slices in the baking dish, followed by half of the onions and half of the cheese. Repeat the layers.
4. Pour cream over the layers, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 20 minutes until golden and bubbly.

Sweet potato and caramelized onion gratin is a savory, slightly sweet, and cheesy dish that embodies the cozy flavors of fall.

It’s a perfect side for seasonal dinners.

Spicy Roasted Potatoes with Paprika and Garlic

These spicy roasted potatoes are bold, smoky, and aromatic.

Tossed with smoked paprika, garlic, and olive oil, they become crispy on the outside and tender on the inside—a flavorful fall side dish.

Ingredients:

• 2 pounds red or Yukon gold potatoes, cut into wedges
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• Optional: fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss potato wedges with olive oil, garlic, smoked paprika, chili powder, salt, and pepper.
3. Spread potatoes in a single layer and roast for 30–35 minutes, flipping halfway through, until crispy and golden.
4. Garnish with fresh parsley before serving.

Spicy roasted potatoes with paprika and garlic are smoky, bold, and perfectly crispy—a simple yet flavorful addition to any fall meal.