Potato Dish

India

<p>Bonda is a bite-sized fried Indian snack. Often referred to as <em>potato bonda</em>, it is made with a spicy mashed potato filling that is dipped in gram flour batter, then fried until crispy. It is believed that the original bonda, which includes only mashed potatoes, originated in southern India. However, there are numerous varieties and similar snacks found in almost every Indian state. In the north, a similar variety is known under the name <em>batata vada</em>, and it is commonly offered as a street food snack across the region. Furthermore, in Kerala, there are regional variants which replace the potatoes with tapioca, lentils, eggs, sweet potatoes, or even minced meat, and the gram flour coating is often replaced with plain or rice flour. Regardless of the varieties, these delightful snacks are usually served with coconut or coriander chutneys or tomato sauces. They can also be served as tea or coffee snacks during breakfast, and they are a common staple during the traditional Diwali festival. Bonda should always be freshly prepared and served hot or warm.</p>

Bonda

<p>Br&aelig;ndende k&aelig;rlighed, which can be translated as <em>burning love</em>, is a simple Danish dish consisting of creamy mashed potatoes topped with fried onions and strips of bacon. Mashed potatoes are usually mixed with butter and seasoned with nutmeg, while the whole dish is occasionally topped with chives and served alongside pickled or fresh salads. This traditional dish is believed to have originated in the rural areas of Denmark more than 200 years ago. Today, it is mostly eaten as a satisfying winter meal that should always be served piping hot.</p>

Brændende kærlighed

<p>Pan-fried potatoes are a classic, versatile German dish that is easily adapted with additional ingredients and comes in different flavor combinations. The potatoes are traditionally diced or sliced, buttered and salted, and can be then combined with bacon, ham, onions, vegetables, and a variety of fresh herbs and spices. The key is to achieve crispy, golden potatoes that stay soft and tender on the inside. Simple and affordable, bratkartoffeln is a common restaurant dish as well as a popular home-cooked meal that is usually served as an accompaniment to roasted or grilled meat, sausages, fish, or fried eggs.</p>

Bratkartoffeln

<p>Traditionally associated with Christmastime, brunede kartofler (lit. caramelized potatoes) is a simple, yet immensely flavorful Danish dish, also eaten in the Northern Germany. The dish is usually made with a combination of new potatoes, butter, nutmeg, salt, and sugar. The butter, salt, sugar, and nutmeg are mixed together, and the mixture is poured over boiled new potatoes that have been lined in a greased gratin dish. The ingredients are gently tossed so that all of the potatoes are coated with the mixture. The dish is baked until lightly browned and crisp. Karamellkartoffeln is typically served as an accompaniment to kale ste</p>

Brunede kartofler

<p>Bubble and squeak is a traditional dish consisting of potatoes and green vegetables. Originally, cabbage was used as the main vegetable, but modern cooks might use Brussels sprouts or any other kind of vegetables along with potatoes. The combination of potatoes and vegetables is mashed together, fried, and traditionally served alongside cold meats. The potatoes used in the dish are often leftovers from a Sunday roast. The earliest mention of the dish is found in an 1806 cookbook by Maria Eliza Ketelby Rundell. 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, although some say that it refers to unusual stomach noises after its consumption.</p>

Bubble and squeak

Spain

<p>Cachelos is a traditional dish originating from Galicia. The dish is usually made with a combination of potatoes (often of the Kennebec variety), bay leaves, salt, paprika or piment&oacute;n, and olive oil. The potatoes are scrubbed (but not peeled) and boiled in salted water with the bay leaves until tender. They're sliced into quarters and the peel is taken off before the potatoes are arranged on a platter, drizzled with olive oil, and sprinkled with paprika. Cachelos are especially popular in spring and summer when the peel is papery. They're typically served with grilled meat, fish dishes, and boiled octopus.</p>

Cachelos

<p>Also known as poundies and <em>br&uacute;it&iacute;n</em>, this Irish comfort dish is made with mashed potatoes, spring onions, and copious amounts of butter and milk. Champ originates from the Ulster countryside where it was previously made with stinging nettle in lieu of onions, though that practice is rarely seen today. However, there are numerous other variations available across the country, like the colcannon potato mash which uses kale or cabbage instead of scallions. The nutritional value of those ingredients had helped stave off starvation and malnutrition during the harsh times of Irish history, and while maintaining such diet is no longer necessary, many people have developed a favorable taste for both champ and other similar inexpensive traditional dishes.</p>

Champ

United States

<p>Chili cheese fries is an American dish with elusive origins. The dish consists of french fries that are topped with chili and grated cheese. There are many origin stories connected with chili cheese fries, although none of them can be 100% confirmed. Texans claim that a 16-year-old Don A. Jenkins invented the dish when he was eating lunch at the local Dairy Queen in Tomball, Texas. In Michigan, it is believed that the dish was invented by two local waitresses who simply combined the ingredients. There are similar stories in New York, Philadelphia, Chicago, and Missouri, but all that is known is that chili cheese fries could be bought in frozen form as early as 1975.</p>

Chili Cheese Fries

Peru

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<p>Chu&ntilde;o cola is a traditional Andean stew from Puno region, made using a specific type of freeze-dried potato called chu&ntilde;o. It is prepared by rehydrating the chu&ntilde;o and then cooking it in a flavorful stew, often with meat (like lamb or beef), spices, and other regional ingredients. The stew is thick, hearty, and rich in flavor.</p>
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Chuño cola

<p>Another traditional accompaniment for the famous Scottish <em>haggis</em>, the Orcadian clapshot or <em>clapshaw</em> is basically a more elaborate version of <em>neeps and tatties</em>: a dish of mashed potatoes and yellow turnip, typically mixed with milk, some butter or dripping, and chives, while some recipes even include onions. As a side dish, clapshot is also often served with oatcakes, mince, sausages, and a number of other meat dishes, although it can also be enjoyed on its own.</p>

Clapshot

<p><em>Colcannon</em> is a traditional dish made by mashing together previously cooked potatoes with kale or cabbage, while the creamy consistency is achieved by adding milk and butter, or cream. Salt and pepper are the only seasonings, and colcannon often contains additional ingredients such as chives, onions, scallions, and leeks, but many also like to add bacon for flavor and texture. The dish is traditionally prepared for Halloween and is used in many of the Irish fortune-telling traditions. As far as the origin, the name is derived from the Gaelic word <em>c&aacute;l ceannann,</em> meaning <em>white-headed cabbage.</em> Typically, the dish is served either as an individual meal or as an accompaniment to meat, often with a knob of butter in the middle.</p>

Colcannon

<p>Ćoravi gula&scaron; is a variety of goulash consisting of potatoes, onions, carrots, peas, and tomato juice. It is typically flavored with ground paprika, parsley, salt, pepper, bay leaves, and garlic. The stew can be thickened with flour, and it can be garnished with a dollop of sour cream. The name of the dish can be translated as <em>blind goulash</em>, referring to the fact that this comforting stew does not contain any meat. The dish was especially popular during the war period in the 1990s, when meat was scarce, so people had to make use of readily available ingredients.</p>

Ćoravi gulaš

France

<p>Crique ard&eacute;choise is a traditional dish originating from the Ardeche region. This large potato pancake is made with a combination of potatoes, eggs, garlic, parsley, oil, butter, Picodon goat&rsquo;s cheese, if desired, and seasonings. The potatoes are cut into julienne and mixed with garlic, eggs, and parsley. The mixture is then divided in two, spread out evenly in a pan, cooked until brown on both sides, and the halves of cheese, if used, are then sandwiched between the two potato pancakes, while some are placed on top. When cooked and pressed, the cheese on the inside and on the top will melt. Prior to serving, the crique should be cut into large slices.</p>

Crique ardéchoise

<p>Ćuftetara is a traditional Bosnian dish of potato patties that can be both a main dish and a side dish. Potatoes and onions are cubed, mixed with a bit of flour and seasonings, shaped into patties, and placed inside an oiled baking tray. Once baked, the potato patties are poured over with milk and sour cream or a mix of sour cream and cream. </p>

Ćuftetara

<p>Although it originates from Kutch in Indian Gujarat, this filling snack is also enjoyed in other parts of the country. Dabeli combines toasted <em>ladi pav</em> buns and a filling that is made with mashed potatoes and a spice mix usually consisting of coriander, turmeric, cardamom, fennel seeds, coriander, chili peppers, and other spices. The filling is topped with roasted peanuts, pomegranate seeds, and <em>sev </em>&mdash; tiny, crispy noodles made from ground chickpeas, while typical additions also include different chutney varieties. <em>Dabeli</em>, which translates as <em>pressed</em>, is mainly sold and enjoyed as street food.</p>

Dabeli

<p>Dahi ke aloo is a traditional vegetable dish originating from North India. Although it has many variations, the dish is usually made with a combination of potatoes, asafoetida, dahi, gram (chickpea) flour, mustard seeds, hot peppers, oil or ghee, curry leaves, coriander, cumin, chili powder, turmeric, garam masala, and salt. The asafoetida, mustard seeds, curry leaves, and hot peppers are fried in oil and mixed with the potatoes, salt, and ground spices. The mixture is cooked over low heat until the potatoes are soft. A mixture of gram flour and dahi is added to the pan, and the dish is heated through and simmered until the sauce develops a thick consistency. It's recommended to serve dahi ke aloo with chapati or steamed rice on the side.</p>

Dahi ke aloo

<p>Disco fries is an American side dish consisting of thick cut steak fries that are layered with brown gravy and mozzarella cheese, which can sometimes be replaced with grated American cheese. It is believed that this tasty side dish was inspired by the famous Canadian <em>poutine</em>. Some claim it was invented in the 1970s after a night out in the disco, while others say it only started to appear in the 1990s. Disco fries are still regularly served in New Jersey eateries, and the dish remains popular with tipsy club goers.</p>

Disco Fries

<p>Dum aloo, also called <em>alu dum</em>, is a traditional dish with origins in Kashmir. The dish consists of potatoes, tomatoes, and onions that are cooked together in curry or masala sauce. It is said that cooking dum aloo is an art because it needs to be boiled and fried just right, the spices need to be authentic, and it takes a lot of time and patience to prepare it. Dum aloo is cooked over low heat in a traditional earthenware vessel (<em>handi</em>) that is usually sealed until the dish is ready to be consumed. Its name is a combination of the words <em>aloo</em> (potatoes) and <em>dum</em> (steam, or warm breath). The dish is typically garnished with strips of ginger and coriander leaves.</p>

Dum aloo

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<p>Erd&auml;pfelgulasch is a traditional potato stew or goulash from Austria made by simmering potatoes in a rich sauce seasoned primarily with paprika, a spice central to many Central and Eastern European cuisines. Other common ingredients include onions, garlic, and bell peppers, all contributing to the savory and comforting nature of the dish. While it often includes meat (typically beef or sausage, depending on regional preferences or personal taste), erd&auml;pfelgulasch can be a fantastic vegetarian option, as potatoes are the main ingredient. The name comes from the Austrian term "erd&auml;pfel" which means potatoes, and "gulasch" which refers to a type of stew. The finished dish is often served with a side of bread or pickles. </p>
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Erdäpfelgulasch

<p>Farcidure is a traditional dish from the Corr&egrave;ze region in central France, consisting of dumplings made primarily from a mixture of grated raw potatoes and mashed cooked potatoes, seasoned with pepper, garlic, parsley, and salt. The dumplings can be stuffed with sausage or bacon, previously done by those who were more well off. The dumplings are usually boiled until cooked through, resulting in a dense, hearty texture, and in some variations, they may be lightly fried or baked after boiling to add a bit of crispness to the exterior. Farcidure is typically served as a hearty main course, but can also be a side to boiled meats and sauce. This rustic, filling dish reflects the rural, agricultural roots of the Corr&egrave;ze region and is a comforting meal often associated with family gatherings and regional festivals, showcasing the use of simple, locally available ingredients. Though less known outside its home region, farcidure remains a beloved part of the culinary heritage of Corr&egrave;ze.</p>