Michelin-starred chefs share 7 easy potato dishes you can make that aren't french fries

Curtis Stone, who runs Maude and Gwen in Los Angeles, told Insider that this trick takes his favorite potato salad from "everyday to extra special."

"I think of this salad as a bit of a wingman because I take it everywhere with me," he said. "It never fails me at picnics, barbecues, or at my own dinner table."

To make Stone's potato salad for eight, you'll need: 4 pounds of Yukon gold potatoes (peeled, cut into 1 ½-inch chunks), 8 ounces bacon (finely diced), 1 ½ cups low-sodium chicken broth, 2 medium shallots (finely chopped), ⅓ cup cornichons (finely chopped), ¼ cup drained capers, ¼ cup fresh flat-leaf parsley (finely chopped), and ⅓ cup aioli or mayonnaise.

Begin by placing your potatoes in a large saucepan of salted water. Bring the water to a boil over medium-high heat and boil your potatoes for about 10 minutes, until they're just tender.

While your potatoes are boiling, cook your bacon over medium-high heat in a large nonstick skillet for about six minutes, until they're crispy and golden brown. Transfer the bacon to a plate lined with paper towels.

Then, in a small saucepan, bring the chicken broth to simmer over high heat. Add your shallots, cornichons, and capers. Reduce the heat to medium-low and simmer very gently for two to three minutes, until the shallots soften slightly. Remove from heat.

Drain the potatoes in a colander and gently shake them to release any excess moisture. Transfer the potatoes to a large bowl. Add one-third of the broth mixture to your hot potatoes and, using a silicone spatula, gently fold and turn the potatoes in the hot broth for about two minutes — until most of it has been absorbed. Repeat two more times, adding just enough of the broth to moisten. The potatoes should break down a bit.

Gently fold the bacon and parsley into the warm potatoes, then gently fold in the aioli or mayonnaise. Season to taste with salt and black pepper. Stone said you can serve the salad warm, at room temperature, or chilled.

Stone loves using this classic French cooking technique — also known as fondant potatoes — when he's craving taters.

To make Stone's version of fondant potatoes for two, you'll need: 1 large Russet potato, ¼ cup chicken stock, 80 grams unsalted butter, 2 tablespoons grapeseed oil, 2 thyme sprigs, 1 rosemary sprig, and 1 garlic clove (peeled, smashed).

First, trim the sides off the potato to give it a square shape. Cut your trimmed potato lengthways into 3-centimeter-thick slabs, then create potato rounds from the slabs.

Heat your oil over medium-high heat in a small saucepan. Season potato rounds with salt and add them to the pan. Cook the potatoes for about four minutes, until their undersides have turned golden brown.

Turn your potatoes over and add the butter, stock, thyme, rosemary, and garlic. Cover the potatoes in the pan with parchment paper and reduce the heat to a simmer.

Cook your potatoes for 25 minutes, until they're tender. Keep the fondant potatoes warm until you're ready to serve.

Chris Morgan, who runs Bammy's in Washington, DC, told Insider that tortilla Española is his favorite potato dish "without a doubt."

"Tortilla Española is classically eaten throughout the day," he said. "It's a fun Spanish recipe that you can adapt, and there are fun ways to up the ante with chorizo or different cheeses."

Morgan loves going the classic route. To make his version of tortilla Española, you just need: 4 large Idaho potatoes (peeled and cut into ⅛-inch slices), 4 large eggs, 1 large onion (julienned), and ¾ cup extra-virgin olive oil.

First, heat your olive oil in a sauté pan (Morgan recommends using a nonstick pan) and throw in your potato slices one at a time so they don't stick together. Add your onion on top of the potatoes and slowly cook everything over medium heat, turning the potatoes and onions so they don't burn. Cook until they're just tender.

Drain the oil, saving it for later, and set your potato and onion mixture aside. Wipe out the pan.

Whisk your eggs in a separate bowl until they turn frothy. Add the potato and onions and mix until they're well-coated. Allow to sit for 20 minutes.

Add three tablespoons of the reserved oil to your sauté pan and heat until it just starts to smoke. Throw in your egg and potato mixture and spread so that it forms an even layer in the pan. Lower the heat to medium and shake the pan often to prevent it from sticking.

When the eggs and edges are noticeably beginning to brown underneath, flip the tortilla onto a plate. Add one more tablespoon of your reserved oil to the sauté pan and slide the tortilla back into the pan, cooking the other side for three to four minutes.

Flip the tortilla two more times to help with even cooking and shaping the edges. Remove from the pan and cut into wedges.

"In Switzerland, rösti means 'crisp and golden,'" Chef Patrick O'Connell, who runs The Inn at Little Washington, explained to Insider. "The word has become synonymous with the country's famous potato cake."

O'Connell, whose three-star restaurant was also recently awarded the Green Michelin Star for sustainability, loves serving his rösti potatoes with smoked salmon and scrambled eggs for brunch.

"The potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs," he said. "This dish is a lighter and more interesting brunch dish than the usual eggs Benedict."

To make O'Connell's rösti potatoes for six, you'll need: 2 large Idaho potatoes, ½ cup clarified butter, 12 eggs, 12 slices smoked salmon, 5 tablespoons crème fraîche, 2 teaspoons capers, 2 teaspoons red onion (finely diced), 2 teaspoons fresh chives (finely chopped), 2 teaspoons fresh dill (chopped).

Begin by peeling the potatoes and steaming them for 15 minutes. Let them cool, then use a box grater to shred the potatoes. Season the shredded potatoes with salt and white pepper and shape them into six cakes.

In a large skillet, heat half of your butter over medium heat. Place three of the cakes into the skillet and cook them for about five to seven minutes per side. Remove and drain them on paper towels. Repeat the step for the remaining cakes.

To make the scrambled eggs, first whisk your eggs together with 3 tablespoons of the crème fraîche, along with salt and pepper, in a stainless-steel bowl. Then place the bowl over a simmering pot of water, stirring and folding the eggs with a rubber spatula until they're very lightly scrambled.

To serve, place one of your rösti potatoes in the center of each plate. Add two slices of salmon on top, as well as a spoonful of scrambled eggs and a small dollop of crème fraîche. Top everything off with your capers, red onion, chives, and dill.

"This is definitely our favorite potato recipe, and one of our favorite dishes in general!" Angie Rito and Scott Tacinello, the husband-and-wife team behind Don Angie, told Insider. "We love that the tangy creamy Italian dressing and sumac spice mix both offer acidity to balance the sweetness of the potatoes. The Parmesan and chives add even more savoriness, resulting in a very craveable dish."

To make the Japanese sweet potatoes for six, you'll need: 4 medium Japanese sweet potatoes (scrubbed clean), 2 heads of garlic (sliced in half horizontally), and Kosher salt.

First, place your potatoes and garlic in a large pot and cover with cool water by an inch. Heavily season it with salt ("like seawater") and bring it to a simmer over medium heat. Cook the potatoes for 25 to 30 minutes, until they're fork-tender. Drain the potatoes and set them aside until they're cool enough to handle but still warm.

Then, with a fork, gently break the potato apart into rustic pieces about 1 ½ to 2-inches in size. Add the pieces to a large mixing bowl and toss with 1 cup of potato starch, evenly coating all slides.

"It's important that the potatoes are still warm at this point. The residual heat helps the starch adhere and activates it," Rito and Tacinello told Insider. "This step ensures a very crisp outer coating when you fry the potatoes."

Arrange the potatoes in a single layer on a sheet tray or large plate and place them in the refrigerator to chill for 45-60 minutes.

While your potatoes are cooling, make the spice mixture: Add 2 tablespoons granulated onion, 2 tablespoons granulated garlic, 2 tablespoons kosher salt, 2 tablespoons sugar, 1 tablespoon sumac, and ½ teaspoon dried oregano into a small bowl and whisk everything together until they're evenly combined. Set aside.

You can also make the dressing. Throw ⅓ cup creme fraîche, ¾ cup Kewpie mayonnaise, ¼ cup white wine vinegar, ⅓ cup coarsely grated Parmesan (preferably Parmigiano-Reggiano), 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 ½ teaspoons dried oregano, 2 teaspoons sugar, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ cup of water all into a blender. Mix on high for 30 seconds, until they're well-combined.

Then, with the blender running on slow, slowly drizzle in ⅓ cup extra-virgin olive oil and ½ cup neutral oil (such as vegetable) for about 20 seconds, until they're well-incorporated. Set aside.

To fry your potatoes, first heat 8 cups of neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches about 360 degrees Fahrenheit. Then, working in batches to avoid overcrowding, fry your potatoes for 3-4 minutes, until they're golden brown and crispy. Set them in a large mixing bowl and toss with half of the spice mixture. Repeat the process until all your potatoes are fried and spiced.

Arrange your seasoned potatoes on a serving platter and drizzle with one cup of the dressing, putting the rest in a small side bowl for dipping. Garnish your potatoes with additional Parmesan and chives.

Pro tip: If you want to skip the hassle of frying, Rito and Tacinello said you can achieve a similar (but less crispy) result by cubing your potatoes, tossing them in olive oil, and roasting them in the oven for about an hour at 350 degrees Fahrenheit.

"I love a good crispy hash brown, where the outside is nice and golden-brown and the inside is soft," Soo Ahn, chef of the soon-to-be-open Adalina in Chicago, told Insider. "That's why I love hash browns that have been cooked on both sides to give that greater ratio of crispiness to tenderness."

To make Ahn's hash browns, you'll need: 2 peeled potatoes, 6 tablespoons bacon fat, 4 tablespoons grated parmesan cheese, and 2 tablespoons chives (chopped).

First, grate your peeled potatoes and wring out all the excess moisture. Then, pour some of the bacon fat into a pan and turn the heat up to medium-high.

Add your grated potatoes to the pan and season with salt and pepper. After about five to six minutes, once your potatoes are crispy and brown, flip them over and cook for another five to six minutes.

Finish off your hash browns with parmesan and chives. Breakfast is served!

Suyoung Park, the executive chef of Jungsik in Manhattan, told Insider that this is her favorite recipe with potatoes.

"It's so savory and crispy, and it has a similar taste to a hash brown," she added. "It's very easy and simple — that's the way Korean people love it!"

To make Park's potato pancakes at home, you'll need: 2 medium potatoes (peeled, thinly sliced), ½ medium onion (peeled, thinly sliced), 1 green chili (seeded, thinly sliced), and ¼ carrot (thinly sliced).

Begin by julienning your potatoes and soaking them in cold water for at least five minutes. Park said this step is essential for removing the starch from the potatoes. Then dry them with a kitchen towel.

Mix your green chili, onion, and carrot with ½ teaspoon of salt, 2 tablespoons of flour, and 1 tablespoon of the potato starch. Add your potatoes to the mixture.

Place a pan on medium heat and add plenty of cooking oil. Spread your potato slices onto the pan and cook until they're browned, making sure to turn it over and cook the other side as well.

Park recommends serving your Korean potato pancakes with soy pickles or an easy dipping sauce — just mix equal parts soy sauce, vinegar, water, sugar, and chili powder.