List of potato dishes
This is a list of potato dishes that use potato as a main ingredient. The potato is a starchy, tuberous crop. It is the world's fourth-largest food crop, following rice, wheat and maize. The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BCE. It has since spread around the world and become a staple crop in many countries.
|Ajiaco||Colombia||A potato soup with regional variations|
|Aligot||France||Made from melted cheese blended into mashed potatoes (often with some garlic)|
|Aloo gobi||India||A dish of cauliflower, potato and turmeric. It is sometimes prepared with additional spices.|
|Aloo gosht|| India
|Potatoes with meat, usually lamb or mutton, in a stew-like gravy|
|Aloo pie||India||A soft, calzone-shaped pie filed with boiled, spiced and mashed potatoes and other vegetables like green peas or chana dal, and fried|
|Aloo tikki||North India||A spiced, boiled potato croquette|
|Baeckeoffe||Alsace, France||A mix of sliced potatoes, sliced onions, cubed mutton, beef and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow cooked in a sealed ceramic casserole dish.|
|Baked potato||International||A potato baked in an oven, typically, but not always, served whole|
|Bangers and mash||England||Mashed potatoes with sausages, topped with gravy|
|Batata harra||Lebanon||A spicy dish made of potatoes, red peppers, coriander, chili, and garlic which are all fried together in olive oil|
|Batata vada||India||A type of savory fritter. This snack food can also be made with lentil, dal, or gram flour.|
|Bauernfrühstück||Germany||A breakfast dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. It is similar to the somewhat simpler English bubble and squeak.|
|Bengal potatoes||India||Potatoes that are baked with spices, peppers and curry, and then battered and deep fried|
|Bonda||India||A typical South Indian snack prepared with potatoes or other vegetables that has various sweet and spicy versions in different regions.|
|Boxty||Ireland||A traditional Irish potato pancake|
|Brændende kærlighed||Denmark||A dish of mashed potatoes, butter, and whole milk or cream. An indent in the mashed potatoes is made to form a well into which bacon cubes that have been fried along with some sliced onions are placed.|
|Bryndzové halušky||Slovakia||Potato dumplings with sheep cheese and bacon|
|Bubble and squeak||England||A traditional dish made with leftovers, the main ingredients being potato and cabbage.|
|Canarian wrinkly potatoes||Canary Islands, Spain||A traditional baked potato dish eaten in the Canary Islands that is usually served with a pepper sauce called Mojo, or as an accompaniment to meat dishes.|
|Carne asada fries||Southwest United States||Typically consists of french fries, carne asada, guacamole, sour cream and cheese. The dish is high in calories, with a meal-sized portion containing 2000 calories (kcal) or more.|
|Cepelinai||Lithuania||A national dish that's also very popular in the northeastern part of Poland, it's a type of dumpling made from riced potatoes and usually stuffed with minced meat|
|Chapalele||Chile||A dumpling prepared with boiled potatoes and wheat flour.|
|Cheese fries||United States||A popular fast food dish consisting of french fries covered in cheese|
|Chips||For the fried potato sticks, see § French fries. For the crisp, sliced potatoes, see § Potato chip.|
|Chips and dip||A food combination consisting of various types of chips or crisps and various dips. Pictured is crab dip with potato chips.|
|Chocolate-covered potato chips||United States||Potato chips that have been dipped into melted chocolate or cocoa, and coated with the chocolate.|
|Chorrillana||Chile||French fries topped with sliced beef and sausages, scrambled eggs and fried onions|
|Chuño||South America||A freeze-dried potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, and is known in various countries of South America, including Argentina, Bolivia, Chile and Peru.|
|Clapshot||Scotland||A traditional Scottish dish that originated in Orkney, it's created by the combined mashing of swede turnips and potatoes ("neeps and tatties") with the addition of chives, butter or dripping, salt and pepper. Some versions include onions.|
|Coddle||Ireland||Often made to use up leftovers, and therefore without a specific recipe, coddle most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes and onions.|
|Colcannon||Ireland||A traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage.|
|Corned beef pie||United Kingdom||Made from corned beef, onion and often thinly sliced, cubed or mashed potato. Corned beef pie is pictured at the left in the image.|
|Cottage pie|| United Kingdom
|This dish consists of a bottom layer of minced beef, with a top layer of mashed potatoes. A variation using lamb mince is known as shepherd's pie.|
|Crisp sandwich||England||A sandwich that includes crisps (potato chips) as one of the fillings. In addition to the crisps, any other common sandwich ingredient may be added.|
|Crocchè||Sicily, Italy||Made from mashed potato and egg, which is covered in bread crumbs and fried|
|Croquette||International||A small bread-crumbed fried food roll that may be prepared with many various ingredients such as potato, ground meats, cheese and vegetables, among others.|
|Dabeli||Kachchh, India||A snack food of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with a dabeli masala, and putting the mixture between pav (burger bun) and served with chutneys made from tamarind, date, garlic, red chilies, etc.|
|Duchess potatoes||France||Consist of a purée of mashed potato and egg yolk, butter, salt, pepper, nutmeg, which is forced from a piping bag or hand-moulded into various shapes which are then baked|
|Dum Aloo||India||Potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices.|
|Far far||India||Snack food composed primarily of potato starch and tinted sago. They may also contain tapioca and wheat flour.|
|Fish pie||England||A traditional casserole with a layer of white fish in béchamel sauce underneath, and a layer of mashed potatoes on top.|
|French fries||International||Deep-fried potato sticks|
|Fritter roll||Scotland||One or two potato fritters enclosed in a floury bap (bread roll) and is usually served with salt and vinegar, sometimes with tomato ketchup or brown sauce atop the fritters.|
|Funeral potatoes||Intermountain West region of the United States||A traditional potato hotdish, or casserole of the Intermountain West region. People called this dish funeral potatoes because the casserole is commonly served as a side dish during traditional after-funeral dinners,|
|Gamja ongsimi||South Korea||Dumplings made from ground potato and chopped vegetables in a clear broth|
|Gamjajeon||South Korea||A variety of jeon, or Korean style pancake, made by pan-frying finely grated potato on a frying pan with vegetable oil|
|Gamjatang||South Korea||A spicy Korean soup made with pork spine or ribs, vegetables and other ingredients. It is a matter of contention whether the name of the soup comes from the word for potato (감자; gamja) or not, because the soup is frequently served without potatoes.|
|German fries||International||A preparation of fries in which potatoes are sliced into uniform sizes and shapes, fried or deep fried and sometimes prepared with additional cooked ingredients such as onion, green pepper and bacon|
|Gnocchi||Italy||Thick, soft dumplings that may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, breadcrumbs, or similar ingredients.|
|Gratin||France||A widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin is usually prepared in a shallow dish of some kind. It is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.|
|Hachis Parmentier||France||Made with mashed, baked potato, combined with diced meat and sauce lyonnaise and served in the potato shells.|
|Hash browns||International||Potato pieces that are pan-fried after being shredded, julienned, diced, or riced.|
|Home fries|| United States
|A type of basic potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes that are sometimes unpeeled and may have been par-cooked by boiling, baking, steaming, or microwaving.|
|Hot hamburger plate||United States||Bread (usually white) with a hamburger patty placed on top that is then covered in French fries and topped with brown (beef) gravy|
|Hutspot||Netherlands||Boiled and mashed potatoes, carrots and onion|
|Janssons frestelse||Sweden||A traditional casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish Christmas smörgåsbord.|
|Kapsalon||Netherlands||Fries, topped with döner or shawarma meat, grilled with a layer of Gouda cheese until melted and then subsequently covered with a layer of dressed salad greens|
|Knish||Eastern Europe||A savory snack consisting of potato, usually covered in dough, baked, grilled, or deep fried.|
|Knödel||Central Europe||Large round poached or boiled potato or bread dumplings, made without yeast|
|Kouign patatez||Brittany, France||Breton for 'potato cake', it's prepared with crushed boiled potatoes mixed with flour. The resulting dough is then shaped into small pancakes and then pan fried.|
|Kroppkaka||Sweden||Potato dumplings with a filling of onions and pork or bacon.|
|Kugel||Ashkenazi||A pudding or casserole made from egg noodles or potatoes.|
|Kugelis||Lithuania||Potatoes, bacon, milk, onions, and eggs, baked in a low casserole dish|
|Kyselo||Czech Republic||A soup based on sourdough and mushrooms|
|Latka||Eastern Europe||In Ashkenazi cuisine, a potato pancake made with grated potato|
|Lefse||Norway||A traditional flatbread prepared with leftover potatoes and flour|
|Llapingacho||Ecuador||Fried potato patties or thick pancakes stuffed with cheese|
|Lyonnaise potatoes||Lyon, France||Sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley|
|Mashed potato||International||A dish of potatoes that have been boiled and mashed, typically prepared with milk and butter.|
|Massaman curry||Thailand||A Thai curry of meat, most often prepared with halal meats such as beef or chicken due to the its Persian origin, and potatoes.|
|Meat and potato pie||Yorkshire, England||A meat and potato pie has a similar filling to a Cornish Pasty and differs from a meat pie in that its content is often minced and usually less than 50% meat. They are typically eaten as take-aways.|
|Munini-imo||Japan||A savory pancake made with potato flour.|
|Nikujaga||Japan||A stew of potatoes and onion with sweetened soy sauce|
|Olivier salad||Russia||A salad with many variations. Also known as Russian salad or Stolichny salad. It usually includes potatoes, diced boiled chicken (or sometimes ham or bologna sausage), eggs, brined dill pickles, carrots, green peas and onions, dressed with mayonnaise. Variations of this salad are also popular in Eastern Europe, the Balkans, Spain, as well as in some Asian and South American countries.|
|Panackelty||North East of England||A casserole dish consisting of meat (mainly corned beef) and root vegetables (mainly potatoes and onions) left to bake throughout the day in an oven pot on low heat|
|Papa a la Huancaína||Peru||An appetizer of boiled yellow potatoes (similar to the Yukon Gold potatoes) in a spicy, creamy sauce called Huancaína sauce|
|Papa rellena||Peru||Mashed potatoes stuffed with seasoned ground meat and spices that is deep fried|
|Papas chorreadas||Colombia||A red potato and creamy cheese dish served with onion and tomato|
|Pasty||United Kingdom||A baked pastry, a traditional variety of which is particularly associated with Cornwall, the westernmost county in England. It is made by placing uncooked filling typically of meat and vegetables|
|Patatas bravas||Spain||Often served as a tapa in bars. It typically consists of white potatoes that have been cut into irregular shapes of about 2 centimeters, fried in oil and served warm with a sauce such as a spicy tomato sauce or an aioli|
|Patatnik||Bulgaria||Slow cooked grated potatoes, onions, salt and spearmint|
|Pâté aux pommes de terre||France||A speciality of the Limousin and the Allier (Bourbonnais) regions in Central France, its main ingredients are potato slices and crème fraîche, which are used to fill a puff pastry crust|
|Pattie||England||A battered and deep fried disc of mashed potato, seasoned with sage and onion. It is sold in the port towns of Hartlepool, Kingston upon Hull and Liverpool.|
|Péla||France||Prepared with fried potatoes and Reblochon cheese|
|Pickert||Germany||A flat, fried or baked potato dish that can be considered a kind of flattened dumpling or pancake|
|Pitepalt||Sweden||Mostly made of raw potatoes and barley flour; the dish has many varieties|
|Pommes Anna||France||Sliced, layered potatoes cooked lots of melted butter|
|Pommes dauphine||France||Sometimes referred to as dauphine potatoes, they are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into dumpling shapes, and then deep frying them at 170° to 180°C.|
|Pommes soufflées||France||Twice-fried slices of potato. First fried at 150 °C (300 °F), cooled, then fried again at 190 °C (375 °F), causing the slices to puff up.|
|Potato babka||Eastern Europe||A savoury dish, popular especially in Poland, where it is known as babka kartoflana, and Belarus. It is made from grated potatoes, eggs, onions, and pieces of smoked, boiled or fried bacon and (especially in Poland) sausage.|
|Potato bread||Ireland||A form of bread in which potato replaces a portion of the regular wheat flour.|
|Potato cake||International||May refer to different preparations of potatoes|
|Potato chip||United States||Thinly sliced potatoes that have been deep fried or baked until crunchy|
|Potato doughnut||United States||Sometimes called a Spudnut, it's a doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour|
|Potato pancake||Eastern Europe||Shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning|
|Potato salad||International||A dish made from boiled potatoes that comes in many versions in different regions of the world. Though called a salad, it is generally a side dish, as it usually accompanies the main course.|
|Potato scone||United Kingdom||A regional variant of the savoury griddle scone which is especially popular in Scotland. Many variations of the recipe exist, and they generally include liberal quantities of boiled potatoes, butter and salt.|
|Potato skins||United States||A snack food or appetizer made with slices of half-spherical pieces of potatoes with the skin left on. They may be partially hollowed out to allow space for various toppings. The potato side is covered with toppings such as bacon, cheddar cheese, green onions, and anything else that might be found on a baked potato.|
|Potato waffle||United Kingdom||A potato-based savoury food in a waffle-like lattice shape. They are common in the UK and Ireland and are also available in some other countries.|
|Potato wedges||United States||A variation of french fries. As their name suggests, they are wedges of potatoes, often large and unpeeled, that are either baked or fried.|
|Potatoes O'Brien||Boston, United States||Pan-fried potatoes along with green and red bell peppers|
|Potatonik||Ashkenazi||May refer to two distinct potato-based dishes derived from Ashkenazi Jewish cuisine. One version is a hybrid between potato kugel and bread, containing shredded potatoes, onion, flour and leavened with yeast. Another dish, apparently unrelated but called by the same name, is essentially a very large latke meant to be cut into wedges at the table.|
|Poutine||Quebec, Canada||A common Canadian dish, originating in Quebec, made with french fries, topped with a light brown gravy-like sauce and cheese curds.|
|Poutine râpée||Acadia, Canada||A traditional Acadian dish that in its most common form consists of a boiled potato dumpling with a pork filling; it is usually prepared with a mixture of grated and mashed potato.|
|Raclette||Switzerland||Raclette is both a type of cheese and a Swiss dish based on heating the cheese and scraping off (racler) the melted part.|
|Rappie pie||Canada||A casserole-like dish traditionally formed by grating potatoes, then squeezing them through cheesecloth, upon which additional ingredients are added|
|A dumpling prepared with grated potato, salt and flour, with barley being used often|
|Reibekuchen||Germany||Potato fritters that are common in many areas of Germany|
|Rewena bread||New Zealand||A traditional Māori (Polynesian) sourdough potato bread|
|Rösti||Switzerland||Consists primarily of grated potatoes, and a number of additional ingredients are sometimes added|
|Rumbledethumps||Scotland||A traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion|
|Salchipapas||Latin American||A fast food dish commonly consumed as street food throughout Latin America, it typically consist of thinly sliced pan-fried beef sausages and French fries, mixed together with a savory coleslaw on the side.|
|Salt potatoes||Syracuse, New York, United States||As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste waterlogged, as ordinary boiled potatoes often do. The potatoes have a unique texture closer to fluffy baked potatoes, only creamier.|
|Samosa||India||A fast food of India with mashed potatoes and wheat as main ingredient.|
|Scotch pie||Scotland||A small, double-crust meat pie filled with minced mutton or other meat that may include mashed potatoes in its preparation.|
|Skomakarlåda||Sweden||Composed of a slice of beef served with gravy and mashed potatoes and typically garnished with diced bacon and chopped pieces of leek|
|Spanish omelette||Spain||Potato and egg fried in olive oil (also called a tortilla)|
|Stamppot||Netherlands||Potatoes mashed with vegetables and sausage or other stewed meets|
|Stargazy pie||United Kingdom||Baked pilchards, eggs and potatoes wrapped in a pastry crust|
|Steak frites||Europe||Pan-fried steak paired with deep-fried potatoes (French fries)|
|Stegt flæsk||Denmark||Fried bacon served with potatoes and a parsley sauce (med persillesovs).|
|Stoemp||Belgium||A Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands. It consists of pureed or mashed potatoes, other root vegetables and can also include cream, bacon, onion or shallot, herbs, and spices.|
|Stovies||Scotland||A stew containing potatoes with variations containing onion, leftover roast beef, corned beef, mince or sorts of meat.|
|Sweetened potato casserole||Finland||A Christmas dish of puréed potatoes mixed with wheat flour.|
|Sweetened potato chips||India||a Indian dish: Potato chips mixed with cashew and dried grapes.|
|Szałot||Silesia||A type of potato salad made with carrots, peas, ham, various sausages, pickled fish, boiled eggs, with olive oil or mayonnaise.|
|Tartiflette||Haute Savoie, France||Potatoes, Reblochon cheese, lardons and onions. Tartiflette is pictured on the left in the image.|
|Tater Tots||United States||Hash browns formed into small cylinders and deep fried|
|Tombet||Spain||Sliced potatoes, eggplant, and red bell peppers previously fried in olive oil, served in a low-sided dish.|
|Trinxat||Catalonia, Spain||A dish of potatoes, cabbage, and pork. In the image Trinxat is on the right.|
|Truffade||France||A kind of thick pancake of slowly cooked, thinly sliced potatoes that are then mixed with strips of tome fraiche.|
|Vada|| South India
|A type of deep fried fritter served as a snack.|
|Woolton pie||England||One of several dishes commended British Ministry of Food World War II to provide a nutritional diet despite food shortages and rationing, of especially meat.|
|Xogoi Momo||Tibet||Balls of breaded, mashed potato and dough shaped with minced meat filling.|
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