7 Cheap Potato Recipes That Taste Great

When it comes to budget-friendly pantry staples, potatoes are always at the top of my list. They're filling, super versatile, and easy on the wallet. What's not to love? But it's easy to fall into a routine of the same old baked or mashed potatoes.

The truth is, potatoes can do so much more. With just a little creativity, you can turn a simple bag of spuds into hearty, flavorful meals that feel way more indulgent than their price tag. These 7 super affordable potato recipes prove that delicious doesn't have to mean expensive.

Whether you're cooking for a crowd or just trying to stretch your grocery budget a little further, these recipes will help you make the most of every potato in the bag.

Jump to:

• Crispy Pan-Fried Potatoes & Onions
• Speedy Potato & Egg Scramble
• Rustic Garlic Mashed Potatoes
• Pantry Potato Soup (No Cream Needed!)
• Baked Potato Bar on a Budget
• Quick Potato & Onion Hash
• Roasted Potato Wedges with Homemade Seasoning
• Final Thoughts
• 💬 Reviews and Comments

Crispy Pan-Fried Potatoes & Onions

This is pure comfort food, perfect as a side dish for eggs or simple roasted chicken, or even as a light meal on its own. The key is getting that golden, crispy crust!

Ingredients:

• 2-3 medium potatoes (like Russets or Yukon Golds), scrubbed and diced into ½-inch cubes
• 1 small onion, chopped
• 2-3 tablespoons cooking oil (like vegetable, canola, or olive oil)
• Salt and black pepper to taste
• Optional: paprika, garlic powder, or a sprinkle of fresh parsley for garnish

How I Make It:

1. I heat the oil in a large non-stick skillet over medium-high heat.
2. Once it's hot, I add the potatoes in a single layer if possible and cook them, stirring occasionally, for about 8-10 minutes until they start to brown and crisp up.
3. Then I stir in the chopped onion and continue cooking, stirring more frequently, until the potatoes are golden and tender and the onions are soft and caramelized. I season everything with salt, pepper, and any extra spices I'm in the mood for, then serve right away.

Penny-Pinching Tip: Don't peel the potatoes! Leaving the skin on adds nutrients and saves time, plus it contributes to that rustic, crispy texture.

These crispy, savory potatoes are not just a side; they also make a fantastic base for a hearty meal, much like the potatoes in my Best Easy Steak Bowl With Potatoes.

Speedy Potato & Egg Scramble

This is my go-to for a quick, hearty breakfast or brunch, or even a simple weeknight dinner when I'm short on time and ingredients. It's satisfying and incredibly cheap!

Ingredients:

• 2 medium potatoes, scrubbed and diced into small cubes (about ¼ inch)
• 1 tablespoon cooking oil
• ¼ cup chopped onion or bell pepper (optional, for extra flavor)
• 2-3 large eggs, whisked
• Salt and black pepper to taste
• Optional: a sprinkle of shredded cheese, hot sauce, or fresh chives

How I Make It:

1. I heat the oil in a non-stick skillet over medium heat, then add the diced potatoes.
2. I let them cook, stirring occasionally, until they're tender and lightly golden-about 10 to 15 minutes, depending on how small I chopped them. If I'm using onion or bell pepper, I stir those in during the last 5 minutes.
3. Once the potatoes are cooked through, I pour in the whisked eggs and stir gently to combine everything.
4. I cook until the eggs are just set, then season with salt, pepper, and any extras I have on hand.

Penny-Pinching Tip: This is a perfect way to use up a small amount of leftover cooked potatoes if you have them - just skip the initial cooking step and add them directly to the pan to heat before adding the eggs!

Rustic Garlic Mashed Potatoes

Mashed potatoes are classic comfort, and making them rich and flavorful doesn't require butter or cream if you're on a tight budget. Water or a splash of milk works wonders!

Ingredients:

• 3-4 medium potatoes (like Russets or Yukon Golds), scrubbed and cut into 1-inch chunks
• 2-3 cloves garlic, peeled and smashed (or ½ teaspoon garlic powder)
• ½ cup hot water or milk (dairy or non-dairy)
• 1 tablespoon olive oil or a small pat of butter (optional, for richness)
• Salt and black pepper to taste
• Optional: chopped fresh chives or parsley for garnish

How I Make It:

1. I add the potato chunks and garlic cloves (if using fresh) to a large pot, then cover them with cold water by about an inch. I toss in a generous pinch of salt and bring everything to a boil.
2. Once boiling, I lower the heat and let it simmer until the potatoes are fork-tender-usually around 15 to 20 minutes. After draining well, I return the potatoes to the hot pot and let them sit for a minute or two to steam off any extra moisture.
3. Then I mash them up, slowly adding the hot water or milk until they're smooth and fluffy. I stir in the olive oil or butter for a little extra richness (if I'm using it), season to taste, and garnish with herbs if I have them handy.

Penny-Pinching Tip: Save the starchy potato cooking water! It can be used as a base for soups or gravies, adding body and flavor without extra cost.

These fluffy, garlic-infused mashed potatoes are also the perfect comforting accompaniment to savory main courses like my Easy Chicken Fricassee.

Pantry Potato Soup (No Cream Needed!)

A warm, satisfying bowl of potato soup doesn't have to be loaded with heavy cream to be delicious and comforting. This version relies on simple pantry staples and a good mash!

Ingredients:

• 3-4 medium potatoes, peeled (optional) and diced into ½-inch cubes
• 1 small onion, chopped
• 1-2 cloves garlic, minced
• 4 cups vegetable or chicken broth (or water + bouillon)
• 1 tablespoon cooking oil
• Salt and black pepper to taste
• Optional garnishes: chopped fresh parsley, a dash of hot sauce, or a sprinkle of cheese

How I Make It:

1. I heat the oil in a large pot or Dutch oven over medium heat. Once it's hot, I add the chopped onion and cook for about 5 minutes until softened. Then I stir in the garlic and let it cook for another minute until fragrant.
2. I add the diced potatoes and pour in the broth. I bring everything to a boil, then lower the heat, cover, and simmer until the potatoes are very tender-usually about 15 to 20 minutes.
3. To thicken the soup a bit, I blend or mash some (but not all) of the potatoes using an immersion blender, a regular blender, or even a potato masher-whatever I have handy. I like to keep some chunks for texture.
4. Then I season with salt and pepper, give it a taste, and adjust if needed. I serve it hot with whatever toppings I have on hand!

Penny-Pinching Tip: To make your own broth cheaply, save vegetable scraps (onion peels, carrot tops, celery ends) in a bag in the freezer. When full, simmer with water for a homemade, free vegetable broth!

Baked Potato Bar on a Budget

A baked potato bar is a fun, interactive, and incredibly customizable meal that's perfect for using up small amounts of leftovers or inexpensive toppings. It's hearty and satisfying for everyone!

Ingredients:

• 1 large Russet potato per person, scrubbed
• A little cooking oil or olive oil for rubbing
• Salt for rubbing
• Budget-friendly topping ideas:
  • Leftover chili or sloppy joe mix
  • Canned beans (black beans, chili beans)
  • Steamed or roasted leftover veggies
  • Sautéed onions and bell peppers
  • Canned tuna mixed with a little mayo
  • Shredded cheese (use sparingly for budget)
  • Salsa
  • Plain Greek yogurt or sour cream (use sparingly)
  • Chopped green onions or fresh herbs

How I Make It:

1. I preheat the oven to 400°F. While that heats up, I scrub the potatoes well and pat them dry. Then I prick each one a few times with a fork, rub them with a little oil, and sprinkle generously with salt.
2. I place them right on the oven rack (no foil!) so the skin gets nice and crispy. They usually take about 45 to 60 minutes, depending on the size-when a knife slides in easily, they're done.
3. Once they're baked, I slice them open, fluff the insides with a fork, and load them up with whatever toppings I have on hand. It's a great way to use up leftovers and stretch ingredients into a super satisfying meal.

Penny-Pinching Tip: When buying potatoes for baking, look for larger Russets as they tend to be more cost-effective per pound and bake up beautifully light and fluffy.

Quick Potato & Onion Hash

Similar to pan-fried potatoes, but often diced finer and cooked until very tender and mixed into a delicious breakfast or side dish. This is a classic for a reason!

Ingredients:

• 2-3 medium potatoes, scrubbed and diced into small (¼-inch) cubes
• 1 large onion, chopped
• 2 tablespoons cooking oil
• Salt and black pepper to taste
• Optional: ½ teaspoon paprika or a pinch of red pepper flakes

How I Make It:

1. I heat the oil in a large skillet over medium heat. Once it's hot, I add the diced potatoes and let them cook, stirring now and then, until they start to soften and get a little color-about 8 to 10 minutes.
2. Then I add the chopped onion and keep cooking, stirring more frequently, until the potatoes are tender and golden and the onions are soft and caramelized. I season everything with salt, pepper, and any extra spices I'm in the mood for.
3. I love serving this hot, and if I've got an egg handy, I'll fry one up and pop it on top for a quick, complete meal.

Penny-Pinching Tip: If you have leftover cooked potatoes (boiled or roasted), you can use them here! Just chop them up and reduce the cooking time, focusing on getting them browned and crispy with the onions.

Roasted Potato Wedges with Homemade Seasoning

Forget soggy fries from the freezer aisle! Homemade roasted potato wedges are incredibly easy, healthier, and far more budget-friendly. Plus, they taste amazing.

Ingredients:

• 3-4 medium potatoes (Russets or Yukon Golds work well), scrubbed and cut into wedges
• 2 tablespoons olive oil (or other cooking oil)
• 1 teaspoon garlic powder
• ½ teaspoon paprika (smoked paprika for extra flavor!)
• ¼ teaspoon onion powder
• Salt and black pepper to taste
• Optional: a pinch of cayenne pepper for heat, dried rosemary, or thyme

How I Make It:

1. I start by preheating the oven to 400°F. In a large bowl, I toss the potato wedges with the olive oil, then add the garlic powder, paprika, onion powder, salt, and pepper. I give everything a good mix so the wedges are evenly coated.
2. I spread them out in a single layer on a baking sheet-parchment paper makes cleanup easy-and roast them for 25 to 35 minutes. I flip them about halfway through so they brown evenly.
3. Once they're golden and crispy on the outside and tender on the inside, I serve them up hot with whatever dipping sauce I have on hand.

Penny-Pinching Tip: Make a larger batch of these roasted wedges and use leftovers for breakfast scrambles, add them to quick salads, or even finely chop them for a hash the next day!

If you love the simplicity of a potato-focused meal, you'll want to check out my Easy Instant Pot Chicken and Potatoes recipe, a quick way to get dinner on the table.

Final Thoughts

These recipes prove that you don't need fancy ingredients or a big budget to create satisfying, flavor-packed meals. Embrace the versatile power of the potato, and watch your grocery bill shrink while your delicious dinner options expand!