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Learn how to cook canned potatoes! Potatoes from a can are a cheap, easy, and delicious way to eat more veggies. Get ideas for what to do with canned whole potatoes as well as canned sliced potatoes, nutrition info, and more. You’ll love how easy it is to use canned potatoes instead of fresh in your favorite dishes. Keep reading to learn the best way to cook canned potatoes!
These are absolutely DELICIOUS. I doubled the batch and it still was all eaten
– Tiffani 
Cans of potatoes are my current favorite amongst the canned vegetables. They last longer than fresh potatoes. This makes them great for singletons and couples because they don’t spoil like fresh potatoes do.
You might want to stock up on potatoes cans and keep a few extra cans in the pantry in case of emergencies. (Just please leave some for the rest of us!)
Additionally, they’re good for portion control, since each can is only 1-2 servings (of reasonable size).
Today, I’m going to teach you how to make fried potatoes from canned potatoes. These pan fried potatoes come out golden with crispy edges. No one will know you took a shortcut and got the potatoes from a can.
You can use Del Monte canned potatoes in this recipe, or use the store brand from Aldi, Walmart, or another supermarket. If you can veggies, you could even use your potatoes from pressure canning!
If you don’t want roasted potatoes, you can also use potatoes from a can for potato salad or another recipe. I’ve got plenty ideas for you below, so you’ll never get bored with this pantry staple.
🥘 Canned Whole Potatoes Ingredients
Canned potatoes typically have the following ingredients:
- Potatoes
- Water
- Salt
- Calcium chloride (a firming agent)
Since potatoes in a can are very bland, perhaps more bland than fresh potatoes, seasoning is a must. You could add Italian seasoning, Cajun spice, lemon zest, ranch dressing mix, or try this seasoning blend:
- Garlic powder
- Onion powder
- Dill weed
- Dried parsley
- Black pepper
I like to cook my potatoes in butter and add Parmesan cheese and chives after cooking. You could also add sour cream after cooking.
Canned potatoes typically contain plenty of salt, so I don’t find it necessary to add more.
❓️ Are canned potatoes cooked?
Yes, canned potatoes are fully cooked. Canned whole potatoes are peeled new potatoes. If they used bigger potatoes, only one or two would fit in the can!
Because canned potatoes are cooked, you can eat them straight from the can. However, though they are ready to eat, they are best heated first.
🔥 How to Cook Canned Potatoes
Drain the potatoes. If you’d like to reduce the sodium content, rinse them well. Let them dry on paper towels. Cut each potato in half.
Melt butter in a cast-iron skillet over medium heat. Add the potatoes, garlic powder, onion powder, dill, parsley, and black pepper. Stir to coat.
Cook the potatoes for 10-12 minutes over medium heat, stirring and flipping occasionally. You can add a little water if the potatoes are getting too dry or beginning to burn. (I use enough butter where there’s no need to do this.)
If you use a regular skillet (not cast iron), the potatoes may take longer. If your skillet is not non-stick, they may be more likely to stick to the pan (of course).
The butter helps us get some nice browning on the potatoes and helps prevent sticking to the skillet. You could lightly steam the potatoes instead to heat them for a low fat version. If you do this, I would add the seasonings after cooking.
After the potatoes are cooked, you can sprinkle them with Parm and chives. That’s all there is to it!
⏲ How to Cook Potatoes in a Can in the Oven
To make oven baked canned potatoes, preheat the oven to 350F (177C). Line a dark cookie sheet with foil. Drain and rinse the potatoes and let them dry on paper towels.
Cut the potatoes in half and put them in a bowl. Drizzle with melted butter and sprinkle with the dried herbs. Stir to coat.
Spread the potatoes in a single layer on the foil-lined tray. Bake for 30-40 minutes until done, flipping the potatoes halfway through cooking time. Use a rack 1/3 down from the top of the oven.
Sprinkle the potatoes with Parm and chopped chives after they’re done baking.
⭐ What’s the best way to cook potatoes in can?
IMHO, the best way to cook canned potatoes is on the stovetop. It’s much faster than baking in the oven and the cast iron pan makes it easy to get some browning.
🌡️ Storing Potatoes
You can keep cooked potatoes and open cans of potatoes in the fridge for up to 3-4 days. Keep both of these foods in covered food-safe containers.
I don’t recommend freezing potatoes. Roasted potatoes change in texture when frozen and thawed.
Luckily, unopened cans of potatoes are a non-perishable item you can keep in the pantry for years. If the unopened cans are stored in a cool, dry place, they should maintain good quality for 2-5 years (USDA).
😋 What to Serve with Canned New Potatoes
Canned roasted potatoes would be a great side for a roast dinner, served with more veggies and a protein. Here’s your answer to what goes with canned potatoes:
🥔 Canned Potato Recipes
Looking for more recipes using canned potatoes? You can use tinned potatoes in any way you’d use cooked and peeled potatoes. Here are a few ideas:
- Potato salad
- Potato soup or chowder
- Use them in casseroles (such as this baked canned sardines recipe)
- Mashed potatoes with butter and gravy
- Put them in a pot pie or use them to top a shepherd’s pie
You can also make sweet potatoes from a can. They’re a fantastic short cut to making sweet potato casseroles!
📋 Canned Potatoes Nutrition Facts
Are tinned potatoes healthy? Here are the nutrition facts for one 15-ounce can of potatoes:
- Calories: 160
- Total Fat: 0.5g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 720mg (31% DV)
- Total Carbohydrate: 35g
- Fiber: 6g
- Total Sugars: 2g
- Added Sugars: 0g
- Protein: 4g
- Iron: 15% DV
- Calcium: 2% DV
- Potassium: 15% DV
Potatoes are a nutritious starchy vegetable that are rich in fiber, iron, and potassium. They are not a complete source of nutrition, as they don’t provide vitamin A. Additionally, potatoes lose a significant amount of vitamin C during cooking and canning.
Eating a variety of foods from different food groups (raw and cooked foods) is the best way to ensure you’re getting the essential nutrients you need.
FAQs
How to make canned potatoes crispy?
To make canned potatoes crispy, make sure they are dry before coating them well in fat or oil. You’ll also want to make sure you’re cooking or baking them long enough. Add a little extra cooking time to get the potatoes crisped to your liking.
How to make a canned sliced potatoes recipe?
Want to know how to cook canned sliced potatoes? Use the recipe below to make sliced white potatoes from a can. You may need an extra tablespoon of butter to keep them from sticking since they have more exposed surface area. You can also make canned sliced potatoes au gratin.
Can you eat raw potatoes?
You can technically eat raw potatoes but they don’t taste very good and may cause GI distress. The glycoalkaloids in potatoes (I.e., the natural toxins solanine and chaconine) are not eliminated by cooking. Peeling raw potatoes before cooking can reduce their glycoalkaloid content (source).
Can you eat sprouted potatoes?
The Poison Control Center recommends throwing out potatoes that have sprouted. Eating sprouted potatoes can result in glycoalkaloid toxicity that can lead to GI distress (and even death, in some very extreme cases). To help keep fresh potatoes from sprouting, don’t store them with onions.
Can you eat green potatoes?
According to the Poison Control Center, you are better off discarding potatoes that are green. Eating green potatoes puts you at risk for solanine and chaconine toxicity. If your potato has a trace of green you will probably be fine, but large amounts can cause GI distress.
👨🏾🍳 Other Potato Recipes
What are some other recipes for potatoes? Here are some other ways to use this delicious root vegetable:
Watch How to Make It!
Potatoes From a Can (Canned Potato Recipe)
Ingredients
- 15 ounces canned potatoes 425 grams (canned new potatoes, whole)
- 2 tablespoons butter
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon dill weed
- ½ teaspoon dried parsley
- black pepper
- 1 teaspoon grated Parmesan cheese
- chopped chives (for garnish)
Instructions
To make canned potatoes on stove:
- Drain the potatoes. If you’d like to reduce the sodium content, rinse them well. Let them dry on paper towels. Cut each potato in half.
- Melt butter in a cast-iron skillet over medium heat. Add the potatoes, garlic powder, onion powder, dill, parsley, and black pepper. Stir to coat.
- Cook the potatoes for 10-12 minutes over medium heat, stirring and flipping occasionally. You can add a little water if the potatoes are getting too dry or beginning to burn. (I use enough butter where there’s usually no need to do this.)
- After the potatoes are cooked, sprinkle them with Parmesan cheese and chives. Serve and enjoy!
To make canned potatoes in oven:
- To make oven baked canned potatoes, preheat the oven to 350°F (177°C). Line a dark cookie sheet with foil. Drain and rinse the potatoes and let them dry on paper towels.
- Cut the potatoes in half and put them in a bowl. Drizzle with melted butter and sprinkle with the dried herbs. Stir to coat.
- Spread the potatoes in a single layer on the foil-lined tray. Bake for 30-40 minutes until done, flipping the potatoes halfway through cooking time. Use a rack ⅓ down from the top of the oven.
- Sprinkle the potatoes with Parm and chopped chives after they’re done baking. Enjoy!
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 2 recipe (transition or weight maintenance). A very common misconception is that potatoes can make you fat. This is not really true. Consistently maintaining an excess of calories relative to your needs is what causes weight gain. Not eating specific foods, such as potatoes. People who are gaining weight with potatoes are often eating the potatoes cooked with lots of fat. They may mostly be getting potatoes in the form of fries, baked potatoes with loads of butter and sour cream, and so on. These roasted canned potatoes contain a fair amount of fat per serving. Using oil (such as olive oil) in place of the butter would actually make each serving a little higher in calories. To make a low calorie potato side dish, I would steam the potatoes instead of pan frying them. After steaming, flavor the potatoes with a squeeze of lemon juice and some seasonings. Plain boiled potatoes are considered one of the most filling foods on the satiety index scale. Once you add oil (like for chips or fries), their ranking on the satiety scale drops dramatically.What potatoes can you eat on keto?
Potatoes are a high carbohydrate food that are not appropriate for keto or other very low carb diets. My favorite keto substitute for roasted potatoes are these air fryer radishes.What potatoes can a diabetic eat?
The answer to this question depends on how the person is controlling their diabetes. If a person is using a low carb or keto diet to manage their blood sugar in diabetes, potatoes are not a good choice. If the person is doing exchanges, they can fit small portions of starchy vegetables throughout the day, including potatoes. Nutrition information is for one serving.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Needed a side dish in a pinch and these were easy and really tasty
Hi Joan! Thank you so much, I’m thrilled you liked them! 😀
These are absolutely DELICIOUS. I doubled the batch and it still was all eaten haha. Definitely a saved recipe to use again and again
Hi Tiffani, thank you so much! I love to hear that 🙂
Delicious! My husband requested I make these on the regular. Family and I loved them.
Hi Linda, that’s wonderful! I’m so happy your family liked them 😀