Sick of making mashed potatoes over and over again

Potato wedges are easy as fuck and if seasoned well taste better than any fries.
To reheat them as leftovers, melt some grated cheese over top and eat with a fork and you wont even notice the soggy texture.

I'd recommend hasselbach (as per your photo) or pommes duchesse user. Failing that, pommes dauphine (not dauphinoise) or rosti.

>Are there any other good potato side dishes? Only other thing I can think of i potato salad.
Uh, you posted one, retard. Hasselback potatoes are delicious.

>Sick of mash
You what?

Seriously though roast potatoes are great

Plain white potatoes

Oven-fried potato wedges w/ olive oil

Plain white potatoes

Caramelized brown potatoes

Plain white potatoes

Seriously, just boil potatoes in water and serve plain white potatoes, they're great with almost everything.

How is that even possible?

Au gratin.

>mandolin
Retard

Why do you even need to ask this OP? Do you lack imagination?

Roast potatoes
Wedges
Baked potatoes (ideally with creme fraiche, cheddar cheese and chives)
Potato rostis/Hash browns
Potato Tots
Potato cakes
Dauphinoise potatoes
Potatoes au gratin
Sauteed potatoes
Scalloped potatoes
Tartiflette potatoes
Duchess potatoes
Potato gnocchi
Simple steamed/boiled new potatoes with butter and chives

The list is practically endless. You can also use different varieties or types like sweet potatoes, and even things like mashed potatoes can be done is so many different ways, with added ingredients such as garlic and types of cheese.

Also.. buy a Mandoline, they're cheap.

peel them, heat oven to 200° Celsius, make wedges, put in a ceramic form, put olive oil, salt and rosemary over it and bake it for about 40 minutes or 'till the top wedges are golden brown. Great Side dish for steak or a schnitzel

>mandolin
You could just learn to slice with a knife properly.

He means mandoline not mandolin.
He’s clearly too stupid to be trusted with a knife.

>Oven-fried potato wedges w/ olive oil
make these with either white or sweet potato nearly every night

very little fat and when using sweet potate is p healthyboye

Check larousse. Here are some
potatoes a la paysanne (country style)
Peel and wash 1kg potatoes, slice into 1" rounds
Cook 150g sorrel in a 30g butter, then add 3/4 of the potato slices and cook for 5 minutes, adding a little pepper
add the above to a buttered casserole dish, covering with the remaining potatoes and a little light (chicken or other) stock, cook in an oven at 200c for 50 minutes

Potatoes baked chasseur

Prepare baked potatoes, and carefully remove the insides
Mix to a ratio 3:2 the potato with combination of chicken liver and sauteed mushrooms, then stuff the skins and top with breadcrumbs and clarified butter, then brown at 230c for a few minutes

But I like potato fondants
Trim the potatoes so that they have two flat parallels along the longest side
sear very hard in a little oil
transfer to a casserole and cover halfway with stock of choice (I like game stocks but veg/veal/chicken/mushroom all work)
Cook at 180 until the liquid is cooked off, turning every 10 minutes
Garnish with chopped parsley and a quenelle of truffle butter

>Tartiflette potatoes

Oh fuck I forgot that was even a thing, I haven't had tartiflette for literally years.

Need to make me some of that.

potatoes fondant is also easy

Try fondant or lyonnaise style

>No mandolin for even slices in a casserole.
Work on your knife skills.

Make jacketed or stuffed potatoes. Mash, then pipe (you can use ziplocks with a corner cut out if you don't have a bag), combine with cheese and chives then roast.

Skin the potatoes and finely cube the potatoes. Fry the strips of skin and tiny cubes.

Make latkes.

it actually works pretty well, you just push them through the strings

A thread is dead. You killed a thread for this.

Look at the recommendations and recipes that the poor bastard's shameful display has brought to us!