# List of potato dishes

The potato is a starchy, tuberous crop. It is the world's fourth-largest food crop, following rice, wheat and corn. 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 by the Andean civilizations 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 has become a staple crop in many countries.
The following is a list of dishes that use potato as a main ingredient.
| Name | Image | Region | Description |
| Ajiaco | | Colombia | A potato soup with regional variations. |
| Aligot | | France | Made from melted cheese blended into mashed potatoes (often with some garlic). |
| Aloo gobi | | Indian subcontinent | A dish of cauliflower, potato and turmeric. It is sometimes prepared with additional spices. |
| Aloo gosht | | Indian subcontinent | Potatoes with meat, usually lamb or mutton, in a stew-like gravy. |
| Aloo pie | | Trinidad and Tobago | A soft, calzone-shaped pie filled with boiled, spiced and mashed potatoes and other vegetables like green peas or chana dal, and fried. |
| Aloo posto | | West Bengal, India | Poppy seed paste and potato pieces cooked together with mustard oil and dry black chillis. |
| Aloo tikki | | North India | A spiced boiled potato croquette. |
| Älplermagronen | | Switzerland | A dish made of both potatoes and pasta, refined with cream, cheese and onions. |
| 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 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. |
| Batates bechamel | | Egypt | A dish of potatoes, bechamel sauce, and meat. The bechamel sauce is made with flour, butter, milk, and white pepper powder. |
| 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. |
| Bombay potatoes | | India | Cubes of potato fried with spices. |
| Boulangère potatoes | | France | Layered thinly sliced potatoes with onion cooked in a casserole dish in stock. |
| Bonda | | India | A typical South Indian snack prepared with potatoes or other vegetables. There are various sweet and spicy versions in different regions. |
| Boxty | | Ireland | A traditional Irish potato pancake. |
| Brændende kærlighed | | Denmark | A dish of mashed potatoes, topped with fried bacon and onions. |
| 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. |
| Cacasse à cul nu | | Ardennes department, France | Potatoes, onions, and often meat (bacon or sausage) cooked in a Dutch oven. |
| Canarian wrinkly potatoes | | Canary Islands, Spain | A traditional salt cooked 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 | | Southwestern United States | Typically consists of french fries, carne asada, guacamole, sour cream and cheese. |
| Cepelinai | | Lithuania | A national dish that is also very popular in the northeastern part of Poland, it is 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. | For the fried potato sticks, see § French fries. For the crisp, sliced potatoes, see § Potato chip. | For the fried potato sticks, see § French fries. For the crisp, sliced potatoes, see § Potato chip. |
| Chips and dip | | International | 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 Bolivia, Chile and Peru. |
| Clapshot | | Scotland | A traditional Scottish dish that originated in Orkney, it is 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 dish mainly consisting of mashed potatoes with kale or cabbage. |
| Cottage pie | | United Kingdom Ireland | 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. |
| Di san xian | | Northeastern China | Stir-fried potato, eggplant and sweet peppers. |
| Duchess potatoes | | France | Consists 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 | | Indian subcontinent | Potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. |
| Farali potatoes | | India | Deep fried farali potato, prepared with green chili peppers and may be eaten during fasting. |
| Far far | | India | Snack food composed primarily of potato starch and tinted sago. 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. |
| Fondant potatoes | | France | Cylinders of potato part-cooked by frying, then finished in a simmering mixture of butter and stock. |
| French fries | | International | Deep-fried potato sticks. |
| Fries with the works | | Prince Edward Island, Canada | A common potato dish that consists of French fries (fresh cut or frozen) topped with gravy, ground beef, and green peas. |
| 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 | | Korea | Dumplings made from ground potato and chopped vegetables in a clear broth. |
| Gamjajeon | | Korea | A variety of jeon, or Korean style pancake, made by pan-frying finely grated potato on a frying pan with vegetable oil. |
| Game chips | | England | Thin, fried slices of potato. |
| Gefillde | | south-west Germany and Alsace, France | Gefillde are filled Raspeballs from raw and cooked potatoes, which are known as specialties in South-West Germany and Alsace. The Filling of the Raspeball can be pork, beef or liver sausage. Other ingredients can be soaked bread rolls, cut onion, parsley and leek. Traditionally the food is serves with sauerkraut and a bacon-cream-sauce. |
| 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, Switzerland | A widespread culinary technique in food preparation in which an ingredient, often potato, is topped with a browned crust, often using breadcrumbs, grated cheese, egg 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 hollowed-out potato skins. |
| Halal snack pack | | Australia | Deep fried potato chips topped with doner kebab meat and cheese. The dish is topped with a trio of garlic sauce, chilli sauce and BBQ sauce. |
| Hash browns | | International | Potato pieces that are pan-fried after being shredded, julienned, diced, or riced. |
| Hasselbackspotatis (Hasselback potato) | | Sweden | A baked potato cut part-way through into thin slices and topped with butter and other ingredients. |
| Home fries | | United States United Kingdom | 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. |
| Kopytka | | Poland | Potato dumplings popular in several Central and Eastern European regions. The traditional Polish version is typically cooked in salted water, while other regional versions (e.g. Belarusian/Lithuanian) are baked first. |
| Kouign patatez | | Brittany, France | Breton for 'potato cake', it is prepared with crushed boiled potatoes mixed with flour. The resulting dough is then shaped into small pancakes and pan fried. |
| Kroppkaka | | Sweden | Potato dumplings with a filling of onions and pork or bacon. |
| Kugel | | Ashkenazi Jews, Europe | A pudding or casserole made from egg noodles or potatoes. |
| Kugelis | | Lithuania | Potatoes, bacon, milk, onions, and eggs, baked in a low casserole dish. |
| 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. |
| Maluns | | Grisons region of Switzerland | Consists primarily of boiled potatoes mixed with flour, then slowly fried in butter. Typically eaten with apple compote and cheese or meat |
| Mashed potato | | International | A dish of potatoes that have been boiled and mashed, typically prepared with milk and butter. |
| Meat and potato pie | | Lancashire, 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. |
| Mince and tatties | | Scotland | Minced beef, onions, carrots or other root vegetables, seasoning and stock, which is served with boiled potatoes (mashed or whole). Some cooks add thickening agents such as flour, oatmeal or cornflour to the mince. |
| Munini-imo | | Japan | A savory pancake made with potato flour. |
| Nikujaga | | Japan | A stew of potatoes and onion with sweetened soy sauce. |
| Nilaga | | Philippines | A soup made of meat (usually beef or pork), potatoes, carrots, and cabbage, occasionally also added with string beans and plantains. |
| Okroshka | | Russia | A cold soup with raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass and a sour cream, for example smetana. |
| 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. |
| 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 and deep fried. |
| Papas chorreadas | | Colombia | A red potato and creamy cheese dish served with onion and tomato. |
| Papet Vaudois | | Vaud region of Switzerland | Consists primarily of boiled potatoes and leeks, accompanied with pork sausages. |
| 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 specialty 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. |
| Suan la tu dou si (酸辣土豆丝) | | Northeastern China | Hot and sour shredded potato salad. |
| Péla | | France | Prepared with fried potatoes and Reblochon cheese. |
| Perkedel / begedil | | Indonesia, Malaysia and Singapore | Deep-fried ground potato patties filled with minced meat or vegetables. |
| 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 in much 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 at 170° to 180 °C. |
| Pommes sarladaise | | France | Often served with duck confit. Sliced potatoes seared in goose or duck fat with garlic, then steamed until soft but still crisp. |
| 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 savory 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 candy | | Appalachian | a rolled confection using a combination of mashed potatoes and powdered sugar to make a dough, usually filled with peanut butter. |
| Potato cake | | International | May refer to different preparations of potatoes. |
| Potato chip | | International | Thinly sliced potatoes that have been deep fried or baked until crunchy. |
| Potato doughnut | | United States | Sometimes called a Spudnut, it is a doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour. |
| Potato filling | | Pennsylvania Dutch | Prepared with mashed potatoes, bread and additional ingredients. |
| Potato pancake | | International | 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 scallops | | Australia | In Australia (esp. NSW, Qld & ACT), "potato scallops" are in the form of thin slices of potato, battered and deep-fried. Alternatively called potato cakes (Vic/Tas),Fritters (SA/NZ) or simply scallops. |
| 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, cheese, and green onions. |
| Potato Stew | | United States, Eastern Europe | A main course made with large-cut potato pieces, without skins, either boiled or baked with tomato sauce and other vegetables. Usually a vegetarian dish though beef (Massachusetts) or pork smoked meats (Romania) may be added. |
| Potato waffle | | United Kingdom | A potato-based savory 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 | | International | A variation of french fries. As their name suggests, they are wedges of potatoes, often large and unpeeled, that are either baked or fried. They are usually seasoned with a variety of spices, commonly paprika, salt and pepper. |
| Potatoes O'Brien | | Boston, United States | Pan-fried potatoes along with green and red bell peppers. |
| Potatonik | | Ashkenazi Jews, Europe | 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. The melted cheese is then eaten along with boiled potatoes, often accompanied by pickles. |
| Rakott krumpli | | Hungary | A potato dish featuring potatoes, sour cream, smoked sausage, hard-cooked eggs, and bread crumbs that is layered and baked. |
| Ragda pattice | | India | Patties made from boiled mashed potatoes and covered with a curry which consists of mashed and fried peas with onions, spices and tomatoes. |
| Rappie pie | | Canada | A casserole-like dish traditionally formed by grating potatoes, then squeezing them through cheesecloth, upon which other ingredients are added. |
| Raspeball | | Norway, Germany | A dumpling prepared with grated potato, salt and flour, with barley often being usen. |
| 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. |
| Salchipapa | | Latin America | A fast food dish commonly consumed as street food throughout Latin America, it typically consists 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. The potatoes have a unique texture closer to fluffy baked potatoes, only creamier. |
| Samosa | | Indian subcontinent | A fast food of the Indian subcontinent made with wheat flour dough and potatoes as a main ingredient, sometimes with other vegetables. |
| Schupfnudel | | southern Germany, Austria | Schupfnudel is a type of dumpling or thick noodle in southern German and Austrian cuisine. They are often served as a savory dish with sauerkraut but are also served in sweet dishes in combination with apple sauce. |
| Silesian dumplings | | Poland | In Polish: kluski śląskie. Made of boiled and then mashed potatoes (moderately cooled, but still warm), potato flour, an egg (optional) and a dash of salt. |
| Sjömansbiff | | Sweden | Scandinavian dish of beef, onions and potatoes cooked in beer, usually a porter. |
| 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. |
| Slaps | | England | Sliced potatoes stacked on top of each other and baked then fried, sometimes containing root vegetables and topped with cinnamon. |
| Spanish omelette | | Spain | Potato and egg fried in olive oil (also called a tortilla). |
| Spice bag | | Ireland | French fries/chips, chicken strips, peppers and spices. |
| Stamppot | | Netherlands | Potatoes mashed with vegetables and sausage or other stewed meats. |
| Steak frites | | France and Belgium | 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. |
| Kaju Kishmish Potato Wedges | | India | Pan fried potato wedges coated with peanuty sesame spice mix, cashews, raisins |
| 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. |
| Tashmijab | | Svaneti, Georgia | A variant of mashed potatoes with sulguni cheese. |
| Tater Tots | | United States | Potato pieces formed into small cylinders and deep fried (similar to hash brown). |
| Tombet | | Spain | Sliced potatoes, eggplant, and red bell peppers previously fried in olive oil, served in a low-sided dish. |
| Tornado potato | | South Korea | Spiral-cut potatoes, deep fried until crisp |
| 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 fraîche. |
| Woolton pie | | England | One of several dishes commended by the British Ministry in Food World War II to provide a nutritional diet despite food shortages and rationing of meat. |
| Xogoi Momo | | Tibet | Balls of breaded, mashed potato and dough shaped with minced meat filling. |
| Zippuli | | Italy | Fried potato dough. |
| Potatisbullar [sw] | | Sweden | Smashed potatoes and eggs covered in breadcrumbs and fried. |