The simplest, most humble vegetable. Staple in so many homes. The mighty potato. wildly use in many countries, quickly become staple in the local cuisines, due to its inexpensiveness. Extremally versatile vegetable, that can be easily transformed in so many different dishes: soups, fries, casseroles, side dishes, main courses and so much more…
Kartoffelsalat (potato salad), Germany
Kartoffelsalat is a traditional potato salad from the region of Southern Germany. It traditionally consists of boiled and sliced potatoes, chopped onions, beef broth, white vinegar, oil, mild German mustard, sugar, and pepper. Strong beef broth is the most traditional, but chicken or even vegetable stock may also be used instead. As the salad’s flavor is said to improve with time, it is usually made a day before serving.
Bangers and mash, UK
large pork or beef sausages, served on top of buttery mashed potatoes and accompanied by a golden brown, bittersweet onion sauce. The sausages boganned to be called bangers just after World War I because water was added to stretch the meat, so the fried sausages would burst loudly with a bang. Cumberland specialty – aromatic pork with hints of nutmeg and sage are a, while in Yorkshire and Lancashire the sausages are made from beef. The potatoes should not be too mushy, but slightly broken down by a potato masher, with butter and milk are added during the mashing process.
Pyzy (Potato Meat Dumplings) Poland
The outer layer of dough for these dumplings is made with finely grated raw potatoes, cooked mashed potatoes, mixed with flour, salt, and eggs to create a pliable and soft dough for the dish. Pyzy always have a yummy stuffing hidden inside. The most common choice of filling is minced meat (pork and beef), with onions or sautéed mushrooms. The stuffing is placed inside the dough, and the package is then rolled into a small round ball and boiled. The finished pyzy are soft and fluffy, with a scrumptious morsel hidden inside. They are occasionally pan fried, giving them a thin and crunchy outer layer.
Crocchè, Italy
is a famous Sicilian deep-fried snack. Also known as crocchè di patatte, and panzarotti in Neapolitan, it is made with mashed potatoes, eggs, Parmigiano and mozzarella cheese, parsley, or mint leaves. Extra ingredients sporadically contain prosciutto, and salami. This delicious snack, crispy outside and silky soft inside was inspired by the famous French croquette, and it originated somewhere in the 17th century, when potatoes became a staple in Sicily. Crocchè is most considered as Italian street food, but it is occasionally also served in restaurants as a side dish or antipasto. It is best to eat freshly fried, hot, and crunchy, when it is usually served with a splash of lemon juice.
Placki ziemniaczane (Potato pancakes), Poland
Placki ziemniaczane are the well-known potato pancakes, a common and uncomplicated dish enjoyed in all parts of Poland. The mixture of grated potatoes and onions, with eggs and some flour, form the base of the dish. It is highly versatile, and it can be updated with any additional spices, herbs, to satisfy every taste. Potato pancakes are round and small, like American pancakes, and usually pan fried in shallow oil. Trust me in this. They are a staple in every polish home.
Poutine, Canada
this treat originating from the French-Canadian province of Quebec consists of French fries drenched in a thick, brown gravy sprinkled with clumps of pale, soft, semi-creamy cheese curds. The potatoes are cut into thicker pieces, than regular fries. Twice fried to achieve that extra crispy exterior, while the inside remains soft. The cheese itself does not melt but just softens enough for the soft texture and that characteristic squeak. The gravy is made with either beef or chicken stock with the addition of vinegar.
Bubble and squeak, UK
This very traditional British dish is made of potatoes and green vegetables. In original the cabbage was used as the main vegetable, but in modern days Brussels sprouts or any other kind of green leafy vegetables, might be used, alongside potatoes. The combination of potatoes and vegetables is mashed together, fried, and traditionally served together with cold meats. Bubble and squeak peaked in popularity during World War II when food was scarce. The name of the dish refers to the noises it makes while it is frying in the pan.
Tater tots, USA
Tater tots are grated potatoes formed into small ovals. Usually they come with some sort of dipping sauce. or balls and deep-fried, often served as a side dish. The name “tater tot” is a registered trademark of the American frozen food company “Ore-Ida”, but is often used as a generic term. “Tater” is short for potato. Shredded potatoes are mixed with onions, sometimes bacon and seasonings mixed into the batch give them their distinctive taste, then rolled into small cylindrical shapes, and deep fried.
Patatas bravas, Spain
One of the most traditional tapas dish consisting of potato cubes flooded in a spicy tomato sauce with onions, garlic, chili powder, and paprika. This tasty combination is a staple throughout Spain. Immensely popular as a late-night snack. The dish is traditionally served with aioli sauce on top, but there are plenty of other toppings that can be ordered with the snack, such as chorizo slices or fried fish.
Bacalhau à Gomes de Sá, Portugal
Traditionally made for Christmas Eve dinner. Bacalhau à Gomes de Sá is a celebratory dish made with salt cod, potatoes, and onions. All the ingredients are layered in a pan, topped with sliced hard-boiled egg, and baked. Before serving the dish is drizzled with olive oil then garnished with sliced olives and chopped parsley and chopped garlic.
Kluski Śląskie (Silesian dumplings), Poland
As the name suggests, they stem from the Polish region Silesia but are commonly consumed throughout the country. Characterized by their round shape and a small dent in the center. The dough for the Silesian dumplings is made of cooked, mashed potatoes combined with potato flour or potato starch, and usually egg yolks. When boiled, they are usually paired with gravy or smothered in meat drippings and can be enjoyed as the main meal or as an accompaniment to various roasted meat dishes.
Kartoffelklösse (Kartoffelklöße or kartoffelknödel), Germany
Traditional German potato dumplings, particularly popular in Bavaria, Thuringia, and the Rhineland area. Depending on the variation, the dough for the dumplings is made of cooked potatoes, raw potatoes, or a combination of both. The mixture can be improved with the addition of other ingredients such as beaten eggs, potato starch, cornstarch, or flour, and herbs such as chives or parsley. Some other versions also call for filling the dumplings with croutons, sauerkraut, or ham. Potato dumplings typically come in the shape of balls, and they are usually boiled in salted water. Different way, they can be pan-seared in butter for added flavor and texture. In Germany, potato dumplings are a staple accompaniment to dishes such as roasted and braised meat.
Skordalia (Skordalia or skordhalia or skorthalia), Greece
This dish is by tradition made by combining crushed garlic with a thick mashed base — which may be a purée of potatoes, walnuts, almonds or liquid-soaked stale bread — and then whipping olive oil in to make a smooth combination, to which some vinegar is added. The puree is always topped with more extra virgin olive oil, sometimes lemon juice, or grated lemon zest, as well chopped scallions.
Potato skins, USA
This is an easy appetizer, immensely popular in America. Buildup of unpeeled potato halves that have been hollowed out, then topped with cheese, bacon, or sour cream. They were invented to turn potato peels into a something profitable. The potatoes shins can be baked again, or deep fried before studding with fillings. Today, potato skins are a staple of bar food and come in numerous versions, and there is even a fancy version of the appetizer with crabmeat, hollandaise sauce, and asparagus.
Tortilla de patata, Spain
The main ingredients used in the dish are thinly sliced potatoes and eggs, so it is essentially a quite thick potato omelet that look a lot like a frittata when finished. There are many regional variations that involve chorizo sausage, zucchini, green bell peppers, or mushrooms. This dish is commonly served in tapas bars. Usually sliced or cut into small cubes or wedges when it is called pincho de tortilla.
Pomme Frites, Belgium
There are not so many dishes in the world that have gain so much popularity as this one. Invented in Belgium, and then spread all over the world. Amazingly simple dish is made from potatoes, cut into sideways strips, and deep-fried in hot oil. eaten it daily, as a side dish or as a snack. Pommes frites shops (called frietkots or fritures), can be found throughout the country. Belgian-style pommes frites are freshly prepared, cut into thicker strips and fried on the spot.
Bacalhau com natas, Portugal
One of the most famous Portuguese dishes made with salted cod. Combination of soaked or boiled cod topped with diced fried potatoes, generously covered with cream, and baked until golden brown. Extremely popular throughout the whole Portugal, it appears in many styles. The dish often incorporates onions, béchamel sauce instead of cream, cheese, white wine, and a variety of spices.
Gratin Dauphinois, France
Gratin, is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg, or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. Thin slices of potato are baked in cream, milk, lots of cheeses, garlic, and thyme, until bubbling and golden brown. The dish can be eaten on its own, preferably with a salad on the side, or as an accompaniment to fish or meat dishes.
Polbo á Feira (a.k.a. pulpo a la gallega), Spain
Traditional Galician dish made by cooking octopus, potatoes, and sweet paprika powder. This amazing dish is cooked in copper cauldrons. That give the dish a unique flavor, and it is said that it is impossible to achieve the same flavor effect with any other material. In the Sanabria region, it is traditionally served with garlic, while anywhere else is served drizzled with lots of olive oil and sprinkled with coarse salt. It is recommended to pair the dish with a glass of red wine on the side.
Chili cheese fries, USA
Chili cheese fries is an American dish with elusive origins. This layered dish is constructed from French fries that are topped with chili and grated cheese. You can use potato wedges, or smaller cut of fries, it only depends on your taste. Stack of crispy potatoes topped with shredded cheese or cheese sauce, then comes spicy met chili, topped with more cheese. You can decorate with dollop of sour cream and chipped scallions.
Rakott krumpli, Hungary
the ultimate comfort food, in center of Europe. This traditional casserole is one the most popular dishes, Hungary has to offer. Incredibly versatile, consists of multiple layers of sliced potatoes, fried bacon, or local sausage. Fully covered with a creamy mixture of eggs and sour cream. Baked until golden brown and crispy. Served usually as the main course, and commonly complemented with a variety of pickled salads.
Knish, Eastern Europe
Knish is Jewish soul food, a soft pillow of baked or fried dough that is usually stuffed with onions and mashed potatoes. This comfort food was brough to New York City’s Lower East Manhattan and Brooklyn around 1900, when Jewish immigrants from Eastern Europe first started selling it from their street carts. Round knishes are baked, while square knishes are typically fried.
Kugelis (or bulvių plokštainis), Lithuania
Literally translate to flat potato. Lithuanian national dish in the form of a delicious potato cake. The recipe has survived centuries without any substantial changes. Served throughout the country. It is traditionally made with potatoes, onions, milk, bacon, and eggs. This oven-baked dish is most appreciated traditional Christmas dishes, and it is best enjoyed when served with sour cream and chopped scallions.
Trinxat, Andorra
The name comes from Catalan “trinxar” (meaning to slice, mash, or chop). This savory Andorran dish consist of chopped and mashed cabbage and potatoes with the addition of mushrooms, garlic, pork or bacon, salt, pepper, and olive oil. The mash gets flattened into small pancakes that are fried in oil and garnished with bacon pieces. Trinxat is an ideal winter dish. Fried, warm and comforting.
Meat and potato pie, UK
English comfort food at its best. Staple family meal. The pie crust is made from flour, beef suet, and cold water. Filled with a combination of onions, beef (or sometimes lamb) chunks, and potatoes, flour. The carrots are sometimes added to the filling mixture. This meat pie is baked until it becomes golden brown. Meat and potato pie are usually made at home and it is often complemented by side dish of red cabbage.
Batata harra, Lebanon
This spicy Lebanese vegetable dish is made by frying potatoes, garlic, chili, and coriander in olive oil. The dish is by tradition served in a flatbread as an appetizer, and it is often accompanied by tahini sauce or a salad on the side. Thanks to the main crispy texture of potatoes, batata harra is sometimes used as a filling for sandwiches.
Potatoes O’Brien, USA
American dish created around 1900s, of pan-fried potatoes, green bell peppers, and red bell peppers. Variation of the dish will have crispy bacon added into it for extra flavor and texture. The dish is traditionally served steaming hot as a side to meat dishes.
Hasselbackspotatis (Hasselback potatoes or Potato à la Hasselbacken), Sweden
Swedish roasted potatoes. The dish is made in an incredibly unique way, that is give them that characteristic look. The potatoes are cut into thin slices about halfway through, making them visually attractive. Various toppings can be added on the potatoes, such as breadcrumbs, cheese, sour cream, bacon bits, or parsley.
Babka ziemniaczana (Potato babka), Poland
This simple potato casserole is believed to be the origin of the popular Jewish kugel. Grated raw potatoes with grated onions are seasoned, combined with eggs, then the concoction is baked until golden and crispy. In the Past associated with the eastern Polish regions, babka ziemniaczana became the nation’s favorite due to its simplicity, and inexpensiveness. Today, it exists in many regional varieties which primarily differ in use additional ingredients like bacon, smoked sausage, or other salty meats. Served hot, straight from the oven, or the next day, when its sliced into portions and pan fries, for extra crispy sides.
Hachis Parmentier, France
Dish names after the famous French inventor and nutritionist named Antoine-Augustin Parmentier, who was looking for new ways to incorporate potatoes into French cuisine. Hachis Parmentier is usually recognized as the French version of the famous shepherd’s pie. This delicious dish also provides a great way to use up the leftovers from other dishes. Traditional dish consisting of mashed and baked potatoes, chopped or minced meat, and sauce Lyonnaise. Layered in baking dish and bake until crispy and brown.
Stamppot, Denmark
Literary translate to “mashed pot”. This traditional Dutch dish made from mashed potatoes and one or several selected vegetables such as kale, spinach, endive, turnip, or sauerkraut. In addition to stamppot, bacon can be used as meat component, but it is usually served with a smoked sausage or cooked meat on the side. The most popular variety of stamppot is known as stamppot boerenkool, consisting of potatoes mashed with kale. It is a dish providing a bit of comfort in cold, foggy, and grey winter days.
