Potatoes are an essential part of our diets, and that’s probably because there are so many different ways to prepare them. Baked potatoes, french fries, potato chips—you name it, there’s a recipe! But have you ever found that, while chopping up your spuds, they begin to take on a slightly pink hue? Don’t worry, we’re here to tell you why.
Why Do Potatoes Turn Pink?
There’s a simple explanation for your pink potato. It’s a chemical reaction that happens when enzymes in the potato are exposed to air. This kind of reaction should be familiar to most home cooks, because it often happens with fruit, like when apples turn brown after they’re cut.
Are Pink Potatoes Safe to Eat?
Your pink-tinged potato is “perfectly safe to eat,” according to the Idaho Potato Commission. Unlike green potatoes and occasionally sprouted potatoes, which can be bitter and unsafe to eat, there’s nothing wrong with pink potatoes. Once you roast the spuds, the pink hue will be replaced by a crispy golden exterior.
Here’s how to tell if your gray ground beef is safe to eat.
How Do I Stop This from Happening?
There are a handful of ways to prevent potatoes from turning pink. First, use a sharp knife or potato peeler. This helps to reduce damage to the potato and scale back the chemical reaction. Next, use your potatoes right after you cut them. If you know your potatoes will be sit around for a while before they hit the pan, stick them in some cold water. It creates a barrier between the spuds and the air. You may never need to worry about pink potatoes again! Learn when and how to wash potatoes.
Easy Potato Recipes Prepped in 15 Minutes
Taste of Home
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
Go to Recipe
Granny’s Apple Scalloped PotatoesThis scalloped potatoes with apples dish is delicious with baked breaded pork chops, which you could cook at the same time in another cast-iron pan. We are retired, so it's just the two of us, but you could easily double the recipe to serve a crowd. —Shirley Rickis, The Villages, Florida
Air-Fryer Potato ChipsFor Christmas one year, I received an air fryer. Potato chips are simple to make in it and are an essential, crispy side for lunch. —Melissa Obernesser, Oriskany, New York
Crunchy au Gratin PotatoesWith its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors. Horseradish and nutmeg add that extra-special touch.—Janice Elder, Charlotte, North Carolina
Two-Tone Baked PotatoesOne potato...two potato...this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one.
-Sherree Stahn, Central City, Nebraska
Parmesan Potato WedgesI recommend serving these Parmesan potato wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. —Beth Ask, Ulster, Pennsylvania
Cheese Smashed PotatoesWho doesn't like
mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, Arizona
Rosemary Potatoes with Caramelized OnionsRoasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! —Mary Jones, Athens, Ohio
You're-Bacon-Me-Crazy Potato SaladIt isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. —Paul Cogswell, League City, Texas
Slow-Cooker Baked PotatoesThese slow-cooker baked potatoes are so easy—just add your favorite toppings. Save any extra potatoes to make baked potato soup the next day. —Teresa Emrick, Tipp City, Ohio. Wondering how to cook potatoes the right way? Here are the
best ways to cook potatoes in the oven, on the stovetop, in an air fryer and more.
Super Simple Scalloped PotatoesI’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California
Grilled Loaded Potato RoundsMy go-to recipe for outdoor potlucks is an awesome potato side. I prep everything beforehand, then assemble and grill at the party. Serve with sour cream, cheese, bacon and chives. —Fay Moreland, Wichita Falls, Texas
Nanny's Parmesan Mashed PotatoesMy grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California
Deluxe Hash Brown CasseroleMy son-in-law gave me the recipe for this hash brown casserole, which my kids say is addictive. It's an amazing make-ahead dish.—Amy Oswalt, Burr, Nebraska
Cheesy Chili FriesMy family is all about chili fries, but restaurant versions pile on the calories. For a healthier approach, bake the fries and serve them with green onions and avocado. —Beverly Nowling, Bristol, Florida
Potato ChowderOne of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. —Anna Mayer, Fort Branch, Indiana
Dilled New PotatoesWith six kids at home, I try to grow as much of our own food as possible, and our big potato patch means easy and affordable meals for much of the year. For this fresh and tasty side dish, I season red potatoes with homegrown dill. —Jennifer Ferris, Bronson, Michigan
Slow-Cooker Potato & Ham SoupIn our house, this recipe is a win-win. It's easy for me to whip up and easy for my family to devour...the crusty bread for dipping doesn't hurt, either. —Linda Haglund, Buffalo, Minnesota
Grilled Potatoes with Bacon-Ranch SauceThese potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill. —Craig Carpenter, Coraopolis, Pennsylvania
Skillet Scalloped PotatoesOur garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. —Lori Daniels, Beverly, West Virginia
Caramelized Onion Mashed PotatoesCaramelized onions give a sweet and savory taste to this side dish from our Test Kitchen. Prepared with red potatoes, reduced-fat cheese and bacon, it makes a heartwarming accompaniment to any main course.—Taste of Home Test Kitchen
Creamy Ranchified PotatoesMy daughter-in-law gave me this recipe, and over the years, I've adjusted it to our tastes. It's so nice to come home from work to a hot, tasty dish that's ready to serve! You can use any cheese you'd like and also substitute leftover chicken or another meat for the ham. —Jane Whittaker, Pensacola, Florida
Buffalo Wing PotatoesI was getting tired of mashed and baked potatoes, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. —Summer Feaker, Ankeny, Iowa
Loaded Potato SaladGet a load of this loaded potato salad with sour cream, bacon, shredded cheddar, green onions and more. The ingredients come together to give you all the richness of restaurant potato skins at your next picnic. —Monique Boulanger, Greenwood, Nova Scotia
Roasted Balsamic Red PotatoesWhen I found a
potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It was fantastic! —Lisa M. Varner, El Paso, TX
Chive Smashed PotatoesNo need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, Wyoming
Comforting Cheesy PotatoesAs a four-generation Idaho family, we love our potatoes and cook with them in every way possible. I have served these cheesy potatoes for weddings, family dinners and special occasions. They've become a favorite of many. —Karla Kimball, Emmett, Idaho
Roasted Honey Sweet PotatoesCinnamon and honey bring out the natural earthy sweetness of sweet potatoes in this simple, elegant side dish. —Laura Mifsud, Northville, Michigan
Spanakopita Mashed PotatoesI learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By not peeling the potatoes, you not only keep some nutrients, but you also save on prep time. —Ashley Levy, Columbia, Maryland
Au Gratin Garlic PotatoesCream cheese and a can of cheese soup turn ordinary sliced potatoes into a rich side dish that's perfect accompaniment to almost any meal. —Tonya Vowels, Vine Grove, Kentucky
Dill Potato WedgesThese are my absolute favorites; I've been making them for years! —Jeannie Klugh, Lancaster, Pennsylvania
Corn Chowder with PotatoesI developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. —Alyce Wyman, Pembina, North Dakota
Seasoned FriesThese fries are always popular with my meat-and-potatoes bunch. The cheesy seasoning can easily double as a flavorful baked potato topper, too.—Maribeth Edwards, Follansbee, West Virginia
Skillet Potatoes with Red Pepper and Whole Garlic ClovesYou'll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! —Anita Osborne, Thomasburg, Ontario
Grilled Three-Cheese PotatoesWhile this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana
Rich & Creamy Mashed PotatoesIt's a cinch to
jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this
creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan
Special Baked PotatoesFor a nifty way to spice up plain old potatoes, try Tressa Surdick's recipe. To make them, she slices the spuds, then seasons them before baking. "Just before they're done, I sprinkle cheese on top of each potato. Our guest always rave about the," Tressa pens from Bethel Park, Pennsylvania. (To make the cutting easier, Tressa share this tip: "Place the handle of a wooden spoon along the bottom of the potato—this will prevent your knife from going all the way through.")
Twice-Baked Potato CasseroleMy daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. —Betty Miars, Anna, Ohio
Baked Sweet Potato FriesI can never get enough of this baked sweet potato fries recipe! Even though my grocery store sells them in the frozen foods section, I still love to pull them out of my garden and chop them up fresh! —Amber Massey, Argyle, Texas
Oven Parmesan ChipsMy husband and I avoid fried foods, but potatoes are part of our menu almost every day. These delectable sliced potatoes get nice and crispy and give our meals a likable lift. —Mary Lou Kelly, Scottdale, Pennsylvania
Smashed PotatoesI wouldn't dream of making my favorite chicken recipe without making these potatoes, too. —Jennifer Shaw of Dorchester, Massachusetts.
Scored PotatoesThese well-seasoned baked potatoes are a fun alternative to plain baked potatoes. It's easy to help yourself to just the amount you want, too, since the potato halves are scored into sections. — Barbara Wheeler, Sparks Glencoe, Maryland
Loaded Waffle FriesMake any dinner fun with my Loaded Waffle Fries, topped with a savory blend of cheese, scallions and bacon. I copied this family-favorite recipe from a local restaurant, and it's great with hot dogs, burgers or by itself. —Jeffrey Viccone, Decatur, Illinois
Au Gratin Peas and PotatoesWhile this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin
Pressure-Cooker Lemon Red PotatoesButter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the pressure cooker, there's plenty of room on the stove for other dishes. —Tara Branham, Austin, Texas
Saucy Scalloped PotatoesFor old-fashioned flavor, try these scalloped potatoes. They cook up tender, creamy and comforting and chopped ham adds a hearty touch. —Elaine Kane, Keizer, Oregon
Parmesan Baked PotatoesIt always amazed me that this simple recipe could make potatoes taste so good. Mom liked to make them for Easter because they were more special than ordinary baked potatoes. —Ruth Seitz, Columbus Junction, Iowa
Country Potato PancakesPotato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
Red Roasted PotatoesSome fragrant rosemary, fresh or dried, gives these roasted red potatoes a distinctive and subtle taste. This dish is simple to prepare yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
Garlic-Chive Baked FriesYes, you
do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin
Deluxe German Potato SaladI make this for all occasions because it goes well with any kind of meat. When I take the warm salad to bring-a-dish events, there are rarely leftovers! —Betty Perkins, Hot Springs, Arkansas
Lemon & Garlic New PotatoesThis is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. —Katie Bartle, Parkville, Missouri
Garlic and Artichoke Roasted PotatoesI like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. —Marie Rizzio, Interlochen, Michigan
Chunky Garlic Mashed PotatoesI like to dress up these mashed spuds with a whole bulb of roasted garlic. It may seem like overkill, but once cooked, any harshness mellows out and you're left with sweet and delicate garlic flavor. —Mrs. Jackie Gregston, Hallsville, Texas
Baked Potato Cheddar SoupA few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. —Kristin Reynolds, Van Buren, Arkansas
Browned Butter Red PotatoesI've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. —Anne Pavelak, Endicott, Washington
Slow-Cooked Ranch PotatoesEven after seven years, my family still asks for this tasty potato and bacon dish. Try it once and I'll bet your family will be hooked, too. —Lynn Ireland, Lebanon, Wisconsin
Cheesy Mashed Potato CupsI double this mashed potato recipe for an extra batch to freeze. It’s a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire
Mashed Potatoes with Garlic-Olive OilGarlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia
Cheese-Topped Potatoes in FoilWhenever we go camping, cheesy potato packets are a must. They just may remind you of scalloped potatoes. In the winter, I bake them in the oven. —Denise Wheeler, Newaygo, Michigan
Updated: Jul. 11, 2023
