In this post: Canned potatoes are a really handy pantry staple to have on hand. Here’s a basic recipe, plus several ideas for how to use them in your every day and emergency cooking.
When I was growing up, my mom kept a fully stocked pantry that included soups and canned veggies. As an adult I try to do the same by keeping our pantry stocked well. And one of my favorite pantry staples is canned potatoes, because of their versatility!
Cooking with Canned Potatoes
If you’ve never cooked with canned potatoes before, you may have a few questions about them…
Are they good for you?
Much like other canned vegetables, potatoes are packed at their peak ripeness and retain all their nutritional value.
They’re apparently a decent source of fibre, vitamin B6, Iron and vitamin C. [source]
Are they already cooked?
Yes! Part of the ease of “cooking” with canned potatoes is that they’re already cooked. This reduces prep and cook time for any recipes you use them in!
What kind of canned potatoes work best?
That depends on the recipe!
- If you’re making a breakfast casserole with eggs and cheese, for example, you’d want to use diced potatoes.
- If you’re making a dinner casserole, you may want to include sliced potatoes.
- And if you’re making one of the spiced potato combos above as a side dish to something else, whole potatoes will work best!
What kind of pan works best for cooking them?
I prefer to use a square glass baking dish for most canned potato recipes.
What kind of oil works best?
Again, this is sort of up to personal preference. But I personally like to use extra virgin olive oil for cooking potatoes most of the time.
- butter (but not at high temps)
- avocado oil
- coconut oil
- vegetable oil
How to Cook Canned Potatoes + Recipe Ideas
Here’s what you can do with a can of potatoes:
- bake them with herbs and oil (see delicious combos below)
- fry them with a little butter
- mix them into a casserole
- add them to soups and stews
- roast them with other veggies
- smash them, add cheese and bake until browned
My favorite canned potato recipe is super simple:
1. Open the cans and drain the potatoes.
2. Pour drained potatoes into a glass baking dish.
3. Toss with olive oil. Cut potatoes into smaller pieces if desired.
4. Sprinkle with Mrs. Dash and toss again.
5. Bake at 400 degrees Fahrenheit for 15 minutes, or until they are heated through.
6. Optional: place them under the broiler on low for 1-3 minutes to brown them.
Serve as a side dish with salad, or another veggie.
Canned Potato Tips
Tips for Seasoning/Different Ways to Season
You can season these in literally a gazillion ways. (Yes, a gazillion is a number!)
Here are a few seasoning ideas:
- sour cream and fresh chives (dried chives works too!)
- salt and pepper
- lemon and pepper
- dill weed
- garlic and parmesan
- green onions and bacon
- butter and garlic
Tips for Serving
The key to a great canned potato dish is to garnish them.
Since they’re already cooked and packed in water, they tend to be a little soft and bland looking.
Add a sprig of parsley just before serving or if you’re cooking them in the oven as a separate side dish, put them under the broiler for a minute or two to crisp them up and give them a nice browned finish.
Tips for Storing Leftovers
You can store your leftovers the same way you would any veggies or potato leftovers…in a sealed container in the fridge for a few days, or in an airtight container in the freezer for longer.
Tips for Reheating
To reheat your canned potato leftovers, just add a touch of water (to rehydrate them a bit) and microwave on low until heated through. Easy-peasy!
Canned Potatoes Video
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5 More Recipes That Can Use Canned Potatoes:
Regular potatoes can be replaced with canned potatoes in many, many recipes. Here are a few recipes from Home Made Lovely that would be useful: