Our Team’s Favorite Potato Recipes for Thanksgiving (& Beyond)

If you ask us, potatoes are the unsung heroes of Thanksgiving. Whether they’re mashed, roasted, scalloped, or fried to golden perfection, there’s no denying that the humble spud is at the heart of every feast, big and small. Around here, we take our potatoes seriously. Like, “start-an-internal-slack-thread” seriously.

Throughout the year, and especially around Thanksgiving, one office debate always resurfaces: sweet potato fries — delicious or deceitful? [For the record, I’m firmly on Team Heck No, Thank You. —Stephanie]. But personal preferences aside, we can all agree that potatoes — in any form — deserve a little love this season.

So in the spirit of Thanksgiving, we’re rounding up some of our team’s favorite potato recipes, from the classics that never fail to the creative takes that might just surprise you. Grab a fork, settle the sweet vs. savory debate for yourself, and let’s dig in.

Stephanie: Crispy Smashed Potatoes 

If you love potatoes that are super crispy without sacrificing their delicious fluffiness, this is the recipe for you. You can also add your protein and veggie of choice (for Stephanie it’s tofu/salmon and broccoli) onto the same sheet pan to turn it into a super easy one-sheet pan weeknight dinner. Here’s Stephanie’s recipe, which is a slight variation of the one found on Recipe Tin Eats. 

Ingredients: 

• Small potatoes (5 per person is a good estimate, but sometimes Stephanie does up to 8!) 
• Olive oil 
• Spices: salt, garlic powder, onion powder, pepper, whatever you like, really! 

Steps: 

1. Preheat oven to 400°F
2. Bring a salted pot of water to a boil and boil potatoes until soft. Small potatoes usually take around 20-25 minutes. 
3. Drain the potatoes and let them dry in the colander for 5-10 minutes 
4. Place them on a baking sheet and smash them (Stephanie uses the bottom of a small Mason jar, but you can use the bottom of a mug or glass.) The thinner they are, the crispier they’ll be. 
5. After smashing, let them steam on the baking sheet for 5-10 minutes. 
6. Drizzle with olive oil and whatever spices you prefer. Stephanie usually does garlic powder, onion powder, garlic salt with parsley, and pepper, but get creative! Same with the amounts. No need for measuring spoons. Just wing it. 
7. Bake for 45 minutes, or until they have reached your desired crispiness. 

James: In-N-Out Animal-Style Fries 

Bright Moment Co. is James’ go-to website for any and all recipes, including Sweet Potato Fries. He’s doing his part to avoid any sweet potato drama at the office, so he’s sharing his favorite recipe for animal-style copycat fries. The original recipe deep fries the French fries, but James uses the air fryer to make them just a little bit healthier. 

Ingredients: 

• 2 pounds russet potatoes, finely sliced 
• 2 tbsp white vinegar 
• ½ cup mayonnaise 
• ¼ cup plain yogurt 
• 3 tbsp ketchup 
• 1 tbsp yellow mustard or dijon 
• 3 tbsp pickle relish (or finely chopped pickles) 
• 1 tbsp juice of pepperoncini (optional) 
• 1 tsp Worcestershire sauce 
• 2 large sweet onions, finely chopped 
• 2 tbsp butter 
• Sliced cheddar cheese 

Steps: 

1. Melt the butter over medium-high heat and saute the onions for 6-8 minutes. Add ¼ cup water and stir until the water has evaporated. Repeat this step until the onions are deeply caramelized. 
2. Combine all the remaining ingredients into a bowl. Mix until combined. Stir in half of the onions. Season with salt and pepper. 
3. Prepare the fries in the air fryer. 
4. Add the fries to a baking sheet and cover with sliced cheddar cheese. Broil on high for 1-2 minutes until the cheese is melted. Top with the sauce and more onions. 

Miranda: Celeriac & Roasted Garlic Mashed Potatoes 

So, uh, what the heck is celeriac? We didn’t know, either, until Miranda shared this recipe. Celeriac = celery root, and Miranda’s uncle makes this every year around the holidays. Although Miranda hasn’t made this recipe yet, “the celeriac adds a crisp flavor that’s hard to describe, yet really delicious.” We’re curious! 

Ingredients: 

• One (or more!) heads of whole garlic 
• Olive oil 
• Salt 
• 1 large celeriac root, cut into 1 inch pieces 
• 1 lb potatoes, cleaned and cut into 1 inch pieces 
• 5-6 cloves of roasted garlic 
• 1 tbsp milk 
• 2 tbsp butter 
• Pepper 

Steps: 

1. Preheat the oven to 375°F. 
2. Using a sharp knife, cut the tops off the garlic, exposing the individual cloves. Put garlic in some tin foil, drizzle with olive oil and salt. Seal the package and bake for 30-40 minutes. Let it cool enough so you can squeeze the cloves out of their skins. 
3. In a large pot of boiling water, cool the celeriac for 10 minutes. Add the potatoes and cook until they’re tender, about 20-25 minutes. Drain. 
4. Return the potatoes and celeriac to pot and add butter and roasted garlic. Mash the vegetables. Add milk, and continue mashing until smooth. Add more milk until the potatoes reach your desired consistency. Season with salt and pepper, and garnish with chives. 

Andrew: Crispy Potato Peels 

This recipe from Fountain Avenue Kitchen was one of the first snacks Andrew made when he started cooking during COVID. Since then, he’s explored all kinds of dishes from around the world — including another favorite, Pan-Fried Aubergine (Eggplant) with Harissa and Rose. Andrew credits this humble potato recipe with sparking his love for global flavors at a time when everyone was stuck at home. 

Ingredients: 

• Potato peels
• Olive oil 
• Salt and pepper 
• Optional: rosemary, parmesan cheese, or your spice of choice 

Steps: 

1. Preheat the oven to 400°F and line a baking sheet with parchment paper (or grease it well). 
2. Toss the peels with olive oil and toss to coat. 
3. Sprinkle with salt and pepper to taste and distribute peels evenly across the baking sheet. 
4. Roast for 15-20 minutes, stirring halfway through. Cooking time may be longer depending on the thickness of the peels. Continue cooking, stirring every 5 minutes until the peels have reached your desired consistency. 
5. When done, add more salt and pepper to your liking (+ optional spices or herbs.) Enjoy! 

Happy Holidays from Your Friends at Redefine! 

From crispy edges to creamy centers, there’s no wrong way to enjoy a good potato (except for sweet potato fries) [Agree to disagree—Miranda].

As you gather around the table with your friends and loved ones this season, we hope these recipes add a little comfort, flavor, and nostalgia to your plate. After all, every great meal starts with good company—and a perfectly cooked spud.