|Main ingredients||Potato flour, wheat flour|
|Cookbook:Potato bread Potato bread|
||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (December 2008)|
Potato bread is a form of bread in which potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking method, and other variables.
Pratie oaten uses a fine oatmeal instead of flour for more texture.
Potato farls are square slices (usually around 0.5-1 cm in thickness) of soft potato bread, lightly powdered with flour and are common in Ulster, especially Northern Ireland. Known locally as fadge (potato cakes), they are traditionally used as one of the distinguishing items of food in an Ulster Fry, where they are shallow-fried on both sides for a short time and served with Soda farls cooked in the same way. They can also be grilled and buttered, or eaten with a variety of toppings.
The Scottish tattie scone, also known as a "potato scone", is similar to the Irish potato farl, but rather than being square, they are generally shaped either as small rounds, or one large round divided into four quadrants, in a similar fashion to traditional Scottish oatcakes.
Papa-pan— In 2008 a spike in wheat prices led to an increased use of potatoes in Peru. "Potato bread is being given to school children, prisoners and the military, in the hope the trend will catch on." 
Okrągły chleb kartoflany is a light and airy potato bread.
Potato bread is commercially available in the United States as a light and airy bread very similar to normal mass-produced white bread, but with a yellow tint, and a light potato flavor.
Potato bread goes by many regional names, including fadge, slims, potato cake, potato farls, and tatie bread in Ireland, and tawty or tattie scone in Scotland.
- New York Times 15 April 2008
|Wikimedia Commons has media related to Potato breads.|