The finest potato dishes from around the world

"I never fully appreciated the potato," begins the opening of the book, "Potato: A History of the Propitious Esculent."

In his book, author John Reader corrects this oversight, exploring the potato's fascinating journey that began with the pre-Inca civilizations in the Andes, where it was first cultivated over 8,000 years ago. He tracks its spread to Europe in the late 1500s, its rise to prominence in Ireland, and its global expansion, evolving into a variety of delicious forms.

Despite the criticism from anti-carb enthusiasts who decry the irresistible allure of a heaping plate of golden, crispy fries, the potato remains one of the most adored foods in history.

Whether they're fried, baked, mashed, or prepared in countless other ways—with varieties like Russets, Yukon Golds, red-skinned, or purple potatoes—these are some of the most beloved potato preparations enjoyed around the globe.

Creamy mashed potatoes

The late, legendary Michelin-starred chef Joël Robuchon famously credited his success to his signature version of mashed potatoes, or "pommes purée," as they are known in French.

A true comfort food and a holiday essential, mashed potatoes are believed to have originated in the UK during the mid-18th century. While techniques may vary, the basic recipe remains the same: boiled potatoes mashed with butter, milk or cream, and seasoned with a pinch of salt.

Here are a few mashed potato variations that have become fan favorites:

Champ / Colcannon, Ireland

As soon as mashed potatoes became popular, Irish households began combining them with kale or cabbage to create a hearty meal that fueled workers for their long hours. Colcannon is also a traditional Halloween dish, where a coin, rag, stick, or other small item was hidden inside. The item you found was said to predict your future.

Stoemp, Belgium

A robust, comforting dish, Stoemp blends mashed potatoes with seasonal vegetables like Brussels sprouts, leeks, kale, and turnip greens. It’s a beloved pub meal and a great way to transform leftover veggies into something satisfying.

Bangers and mash, UK

While the mashed potatoes in this dish are simple, it’s the combination that turns it into a beloved comfort food. The sausages (bangers) add a savory depth, while the smooth, creamy potatoes elevate the whole dish. Top it off with rich gravy for the ultimate pub-style, hearty meal.

Meat pie with mashed potatoes and mushy peas, Australia

Though meat pies originated in Britain, Australians embraced the dish and made it their own, turning it into an iconic national favorite. Aussies consume an estimated 270 million meat pies annually, available in all sizes from mini frozen versions to gourmet creations. The most popular variety features a hearty meat pie topped with mashed potatoes and mushy peas – a classic at Sydney’s famous Harry’s Café de Wheels.

Duchess potatoes, France

If Duchess Potatoes (or "Pommes Duchesse") are the sophisticated cousin of mashed potatoes, then they’re the high-maintenance, elegant version. To create this French delicacy, mashed potatoes are blended with egg yolk, butter, and nutmeg, then piped into decorative swirls, brushed with more butter, and baked until golden and crisp.

Duchess potatoes, when combined with choux pastry dough, form the base for another classic French potato dish: the churro-like pommes de terre Lorette.

Shepherd’s pie, UK

Another comforting dish that turns mashed potatoes into a crispy-topped delight, this hearty meal hails from the UK. Ground meat is combined with gravy, onions, carrots, herbs, and other vegetables, then smothered with a generous layer of mashed potatoes.

While Shepherd’s Pie traditionally uses lamb and Cottage Pie is made with beef, it's common to see both dishes referred to as Shepherd’s Pie.

Potato bread, Ireland

Although you may have tasted it on St. Patrick’s Day, potato bread is a beloved treat in Ireland year-round. Leftover mashed potatoes are transformed into dough, shaped into triangles (known as farls), and cooked on a griddle or in a frying pan. It’s often served with fried eggs for a traditional Irish breakfast.

Irish chef Kevin Dundon recommends using warm (or reheated) mashed potatoes when making potato bread at home for the best results.

A Chilean variant of potato bread is called milcao.

Crocchè, Italy

Can’t choose between creamy mashed potatoes and a crispy, fried potato fritter? The Italians have a solution. Crocchè, originating in Sicily, can also be found in Naples and other regions across Italy.

In Palermo, these tasty treats are called “cazzilli,” and they were traditionally made as a way to use up the oldest potatoes.

Today, they’re a popular street snack, best enjoyed hot and fresh from the fryer.

In India, a similar treat called bonda takes mashed potatoes (along with a blend of spices), coats them in batter, and deep fries them until they are golden and crispy.

Chopped and fried

The french fry may be the world’s most popular way to enjoy potatoes. The concept is simple: slice potatoes into thin strips and deep fry. However, the fun comes in experimenting with variations on this classic.

As for the name, it’s unclear whether fries actually originated in France. Some believe they were first created in Belgium, where American soldiers encountered them during World War I.

The thickness of your fries—or chips, as they're called in the UK, Australia, and other regions—is a personal choice that impacts their crunchiness and texture. Shoestring fries are often paired with dishes like steak-frites, while thicker chips, often served with malt vinegar or ketchup, are a favorite accompaniment to fish and chips.

In Belgium, frites with mayo – or other varieties of sauces – are a matter of national pride. Meanwhile, in the UK and Ireland, curry or gravy chips are the perfect late-night snack after a few ales. Australians love sprinkling chicken salt on their hot chips, and in Texas, chili cheese fries take the dish to the next level, topping fries with chili, salsa, sour cream, shredded cheese, jalapeños, and more.

Poutine, Canada

Legend has it that waiters at one of Quebec’s first poutine-serving restaurants grew tired of writing “fries, cheese curds, and gravy” over and over, which led to the creation of the name “poutine,” meaning pudding or “mess.”

Several places claim to have invented it, but no one has consumed more of it in one sitting than competitive eater Joey Chestnut, who set a record in 2019 by devouring 28 pounds of poutine in 10 minutes at the Smoke’s Poutinerie World Poutine Eating Championship in Toronto. In the Northeastern United States, you can find a variation called disco fries, topped with gravy and melted cheese, commonly served in American diners.

Potato wedges/Jojo, United States/Australia

A beloved bar snack in Australia – often paired with sweet chili sauce – potato wedges are exactly what they sound like: thick potato slices, typically baked or fried, and seasoned with spices like paprika.

In the Northwestern United States, the Jojo is sometimes confused with a potato wedge, but it's actually a regional specialty: a potato slice coated in a spiced batter, much like the breading on fried chicken.

Fried potato dishes

Fried potatoes go beyond just fries. These crispy, calorie-laden dishes may be indulgent, but their irresistible flavor makes them worth every bite.

Potato hash, United States

Potato hash, often made from holiday leftovers, is a hearty breakfast dish that’s perfect any time of day. The key is dicing the potatoes before tossing them into a skillet with your favorite mix-ins. Ree Drummond, the food blogger behind “The Pioneer Woman,” recommends using bell peppers, squash, zucchini, and onions. Once everything is golden and crispy, top with a fried egg for the ultimate comfort meal.

Bubble and squeak, UK

Across the pond, the British take leftover vegetables and mashed potatoes from a Sunday roast and transform them into bubble and squeak. This dish involves frying the veggies and potatoes together until crispy, creating something similar to a quiche. It can be served as a side dish or, like a hash, become the star of a quick lunch or dinner, especially when topped with a fried egg.

Hash browns, United States

According to Dr. Potato, processed hash browns made their debut in the U.S. during the mid-1950s, though author Barry Popkik traces the name back to 1911. Much like home fries, hash browns were once common in hotels and on railroad dining cars before they became a staple of diners and lunch counters.

Hash browns, made from diced or shredded potatoes fried into a golden cake, are now a key item on McDonald's breakfast menu, even if they often take a backseat to the iconic Egg McMuffin.

Tater tots, United States

Tater tots, a classic side dish that became synonymous with TV dinners, are a quintessential American success story. According to Eater, these crunchy, bite-sized fried potato pieces were first introduced at the Fontainebleau Hotel in Miami Beach during the 1954 National Potato Convention by Oregon frozen potato pioneer F. Nephi Grigg.

Having taken over the frozen food aisle, it was only a matter of time before chefs began reinventing tater tots, giving them a gourmet makeover.

In the Midwest, including the famous example of Senator Amy Klobuchar, tater tots are often used to top off a Minnesota hot dish, a comforting casserole of ground meat, optional vegetables, and creamy sauce or cheese. Meanwhile, in Utah, a similar dish known as funeral potatoes uses shredded hash browns, a dish traditionally served at post-funeral gatherings.

Patatas bravas, Spain

If a trip to Spain isn't in the cards but you're craving the best patatas bravas, check out the Instagram account @bravasbarcelona to get your fix. Edu González, a self-proclaimed 'patatas bravas hunter', believes the dish first appeared in Madrid or Toledo during the 1950s. However, the popular tale attributes the creation of this crispy fried potato dish drenched in spicy tomato sauce to Barcelona's Bar Tomás. One thing is certain – these potatoes are absolutely delicious and addictive.

Potato scallops, Australia

Are they potato fritters, potato cakes, or potato scallops? No matter the name, these fried treats share a common origin in England, but Aussies have made them their own. A thin slice of potato is dipped in batter and deep-fried to golden perfection, often enjoyed at the beach during hot summer days. In Sydney, 'scallop' refers to this fried version, while the oceanic variety is now called 'sea scallops.'

Potatoes sarladaise, France

Originating from the town of Sarlat in Périgord, known for its duck or goose confit, this simple yet luxurious dish is a testament to French culinary decadence. Potatoes are sliced and fried in the rich fat of confit, with the addition of truffles – another regional delicacy – taking the flavor to a whole new level of indulgence.

Kuku sibzamini, Iran

These Iranian potato fritters are a flavorful twist on the classic, with turmeric and saffron added to the egg mixture that binds rough-mashed potatoes into patties. Fried to perfection, they are served hot with a side of cooling yogurt.

Potato chips/crisps, UK/Ireland

Potato chips are the life of the party and a global snack favorite. But where did they actually come from? The popular tale that links them to Saratoga Springs, New York in 1853 is a myth. The earliest known recipe is actually credited to William Kitchiner, an Englishman, in his 1817 book “The Cook’s Oracle.”

Potato chips were originally plain until the 1950s, when Joe “Spud” Murphy of Ireland’s Tayto company revolutionized the snack world. By developing a way to add seasoning during manufacturing, he introduced the famous Tayto cheese and onion flavor, inspiring snack companies worldwide to follow his lead.

Potato pancake dishes

Latkes, Eastern Europe

These crispy potato pancakes, traditionally served with sour cream and applesauce, are closely tied to Hanukkah traditions. According to Bruce Weinstein in “The Ultimate Potato Book,” folklore suggests the oil used in frying symbolizes the miraculous oil that kept the lamps burning for eight days.

Latkes often get a bad reputation for being bland, but chef Andrew Zimmern has perfected a recipe for “Killer Potato Latkes,” which he serves with a variety of toppings including applesauce, crème fraîche, smoked salmon, salmon roe, and fresh dill.

Rösti, Switzerland

Rösti is Switzerland’s unofficial national dish, once a farmer’s staple and now enjoyed by people of all walks of life. The word 'rösti' translates to 'crisp and golden,' and that’s how this pan-fried potato fritter is best served. In 'The Ultimate Potato Book,' Weinstein suggests using parboiled potatoes for that perfect crispy texture.

Gamja jeon, Korea

Gamja jeon is a savory potato pancake, a beloved comfort food traditionally made on rainy days in Korean households. The pancakes are made by finely grating potatoes and onions, which are then fried until golden and crispy.

Baked and roasted potato dishes

Roast potatoes, whether you prefer them small or large, crispy or tender, are a classic side dish, especially around the holidays. In Italy, they're known as patate al forno, while Greeks add a zesty touch by roasting theirs with lemon.

Baked potatoes can take center stage as a meal, especially when loaded with cheese, bacon, and other indulgent toppings. To make, bake the potato wrapped in foil until soft, scoop out the flesh, mix it with butter, sour cream, chives, and your chosen fillings, then return the stuffed potatoes to the oven for a quick finish.

Pommes Anna, France

Pommes Anna is so renowned that there's a dedicated pan, the 'la cocotte à pommes Anna.' The potatoes are peeled, thinly sliced, and layered with rich clarified butter in the copper dish, baked until they resemble a golden cake. The final step involves flipping the cake to cook the other side, a process made easier by the special baking pan.

Potato gratin, France

In France, another beloved potato dish is the gratin, a rich, creamy casserole crowned with a golden, crispy crust. Layers of thinly sliced boiled potatoes are alternated with a luscious cream or béchamel sauce, topped with gruyère cheese, and baked to perfection.

Potato salad dishes

A staple at summer gatherings and a true July 4th classic, potato salad is as American as apple pie. While it’s often associated with the U.S., the dish is believed to have been introduced by European immigrants, who, in turn, were inspired by Spanish explorers.

There are countless variations of potato salad, but the American version is most closely related to its German counterpart. The shift from dressing potatoes in oil and vinegar (the German method) to using creamy mayo likely happened in the 1920s and ’30s with the rise of commercial mayonnaise. While German potato salad is typically served warm, the American version is best enjoyed cold.

Japanese potato salad

To make a Japanese potato salad, swap out regular mayo for the distinct flavor of Japanese Kewpie mayo and use half-mashed potatoes instead of whole ones. This version also includes rice wine vinegar and chopped cucumber and carrots for extra crunch.

Russian salad

The origins of Russian salad, also known as Olivier salad, date back to the 19th century and are linked to Russia's famed pre-Revolution restaurant, The Hermitage. Today, the dish is commonly made with diced potatoes, vegetables, creamy dressing, and pickles.

Boiled potato dishes

Boiled potatoes, often seen as a kid’s least favorite, usually need a generous amount of butter, herbs, or other toppings to become appetizing (think loaded or dressed potatoes). These recipes elevate the humble boiled spud through clever combinations.

Papas chorreadas, Colombia

Boiled potatoes meet a savory mix of onions, tomatoes, and queso blanco in this cheesy delight. The name ‘chorreadas’ comes from ‘chorrear,’ meaning ‘to pour,’ referencing the generous pour of rich sauce over the potatoes.

Salade niçoise, France

Chilled boiled red-skinned potatoes (ideally left overnight) provide substance to a light and flavorful mix of tomatoes, anchovies, olives, capers, and green beans, all hailing from Nice on the French Riviera.

Potato stew dishes

When tough cuts of meat are slow-cooked to extract all their flavor, it's almost guaranteed that chunks of potato will be added to the pot for extra heartiness.

Stovies, Scotland

Stovies, like many stews, were born out of necessity to use up leftovers, especially roast beef. Potatoes and onions were added to the pot to simmer alongside the meat, creating a comforting dish usually served with oatcakes and a glass of whisky.

Aloo gobi, India

Aloo gobi is a traditional Indian stew made with potatoes, cauliflower, and peas, typically served over rice or with naan. This dish is highly customizable, with variations adding crab, mushrooms, or shrimp. Many other Indian curries, such as saag aloo (with spinach) and aloo gosht (with meat), also feature potatoes as a key ingredient.

Curried potatoes are a popular side dish in Uganda, offering a flavorful accompaniment to many meals.

Here are a few more mouthwatering stews featuring potatoes:

Caldo verde, a traditional Portuguese soup made with grated potatoes, collard greens, and chouriço sausage for a savory, comforting dish.

Irish stew, a rich and hearty combination of lamb (or mutton), potatoes, and other root vegetables.

Maafe, a rich West African potato stew from Mali, thickened with peanuts for a unique and hearty dish.

Nikujaga, a Japanese dish that means 'meat and potatoes,' cooked in a sweet soy sauce stock with sesame oil, sake, and rice wine.

Potato dumplings come in many shapes and styles across the world, each bringing its own twist on this comforting ingredient.

Knish, a New York favorite, features a savory filling of potato wrapped in dough and baked until golden brown.

This iconic potato dish takes center stage in Laura Silver's book, 'Knish: In Search of the Jewish Soul Food.' Knishes are pastries, either baked or fried, filled with seasoned potatoes and a variety of other ingredients. Silver's journey to Poland and Israel uncovers the history of the knish, while also examining its place of prominence in New York City, particularly in Brighton Beach, Brooklyn, and the Lower East Side.

Blintzes, another beloved Jewish snack, are delicate, thin pancakes that can be filled with potato, though they're more commonly stuffed with cheese or fruit.

Potato Pierogi, Poland

Pierogi, small dumplings that have been a staple in Poland since the 13th century, have spread throughout Eastern Europe. Typically boiled and then fried, these dumplings can be filled with various ingredients, such as sauerkraut, ground meat, or fruit. Pierogi Ruskie, a popular variety, is made with a filling of mashed potatoes, cheese, and fried onions.

Gnocchi, Italy

Gnocchi, the soft potato dumplings, are believed to have originated in northern Italy during the 16th or 17th century, though some sources, including Saveur, suggest they were enjoyed throughout Italy even earlier. Typically made with potatoes, flour, and salt, gnocchi pairs well with a variety of sauces. The key to making perfect gnocchi is cooking them quickly to keep them light and tender when they reach your plate.

Kartoffelklösse, Germany

Boiled potatoes, mashed and shaped into small balls with bread cubes, flour, eggs, and seasonings, are the base for these traditional German dumplings, often served alongside a hearty Sunday roast.

Even more potato-based delights.

Skordalia, Greece

In Greece, dips are a beloved part of the cuisine, often enjoyed as appetizers or sauces to complement proteins. Skordalia is a garlic-infused dip that incorporates mashed potatoes, blended with olive oil and lemon juice to create a creamy texture. Sometimes, crushed almonds or walnuts are added for extra flavor and crunch.

Causa Rellena, Peru

Causa rellena is a vibrant Peruvian appetizer made of layered mashed potatoes infused with citrus. Typically, the layers include chicken or seafood, avocado, and lime, offering a refreshing, tangy bite. This dish is thought to have its origins in the 1879 War of the Pacific between Chile, Bolivia, and Peru.

Blitva, Croatia

A traditional Croatian dish from the coastal regions, blitva has become a popular side dish throughout the country. It combines tender boiled potatoes with garlicky wilted Swiss chard, all drizzled with olive oil. It's often served alongside meat or grilled seafood.

In the Netherlands, a similar dish called andijviestamppot features mashed potatoes mixed with endives, offering a tasty variation on the classic potato mash.

Potato Stir Fry, China

A classic Sichuan dish, this potato stir fry calls for julienning potatoes into thin strips to create a crunchy texture. The dish is then spiced with Sichuan peppercorns, red chilies, ginger, and garlic for a fiery kick.

Paprikás Krumpli, Hungary

This traditional Hungarian stew, commonly enjoyed in rural areas, combines peeled and cubed potatoes with the warm flavor of sweet paprika. It's simmered with garlic, tomatoes, and peppers, creating a savory, satisfying dish.

Bacalhau à Gomes de Sá, Portugal

This salt cod, onion, and potato casserole, named after a 19th-century cod merchant, is believed to have originated in Porto. It's typically topped with black olives, parsley, and hard-boiled eggs, and served with wedges of lemon.