Potato Dish

Spain

Papas arrugadas (wrinkly potatoes) is the signature dish of the Canary Islands. This incredibly simple specialty is made with whole, unpeeled potatoes that are thoroughly cleaned and then cooked in salted water. The dish was traditionally prepared with seawater, but nowadays, the water is usually just heavily salted. When cooked, the potatoes are put in the same pot without the water. The process allows any additional moisture to evaporate, leaving the potatoes somewhat dry while the skin attains its specific wrinkly appearance&mdash;hence the name&mdash;and a thin layer of salt. The dish is found in most traditional restaurants, and it is typically served as an accompaniment to hearty stews, though the potatoes can be served on their own as a simple and filling snack. Usually, the potatoes will come drizzled with mojo verde or mojo rojo&mdash;two typical Canarias sauces. The dish is best prepared with two potato varieties found on the Canary Islands, papas negra and papas bonita.

Papas arrugadas

Papas chorreadas is a Colombian dish in which red potatoes are covered with a combination of cream, cheese, tomatoes, and scallions. The other, optional ingredients include cumin, butter, coriander, and crumbled bacon bits for garnish. The dish derives its name after the word chorrear, meaning to pour or flow, referring to the sauce that is poured over the potatoes. Papas chorreadas is traditionally served as a side dish accompanying various meat dishes such as grilled chicken or steaks.

Papas chorreadas

Paprik&aacute;s krumpli is a Hungarian stew based on potatoes, tomatoes, onions, garlic, paprika, and optional sausages. The dish was originally prepared by shepherds, and it is still usually prepared in rural areas despite its popularity, so it is rarely seen in restaurants. Paprik&aacute;s krumpli is easy to prepare and can be cooked either on the stove or in a bogracs (lit. a pot). The quality of the dish depends on three main ingredients - grease, paprika, and potatoes. It is recommended to serve the stew with pickles and fresh bread.

Paprikás krumpli

This Maltese dish consists of sliced potatoes which are doused in olive oil, generously seasoned with herbs and spices, then baked until golden and crispy. The potatoes are occasionally elevated with the addition of onions, tomato paste, and spices such as fennel seeds or cloves. In the past, many bakeries would roast the potatoes on request, but today they are typically prepared as a classic home-cooked meal. Usually served as a side dish, roasted potatoes are a Maltese staple and a perfect accompaniment to various meat-based main courses.

Patata L-Forn

Patatas a la riojana is a traditional dish that consists, at its simplest, of chunks of potatoes, garlic, sliced chorizo, onions, and piment&oacute;n paprika. The combination is saut&eacute;ed, then cooked in water with bay leaves until the potatoes are fully cooked, and the stew develops a thick consistency. The dish is typically served with crusty bread on the side for mopping up the juices. In the past, patatas a la riojana was eaten by field workers, but nowadays it's enjoyed by many and praised for its simplicity. It's recommended to pair the dish with local wines from the region. Interestingly, the famous chef Paul Bocuse suggested that this dish should represent Spain as the national dish of the country.

Patatas a la riojana

Patatas a lo pobre is a simple Andalusian side dish made with peeled and sliced potatoes, onions, red and green peppers, garlic, wine vinegar, and olive oil. The ingredients are fried in olive oil, and the pan is then covered with a lid in order for the vegetables to steam in their own juices. The ingredients are stirred, then served immediately, ideally as an accompaniment to various meat dishes. The name of the dish means poor man&rsquo;s potatoes, referring to the fact that patatas a lo pobre is a simple and inexpensive, yet extremely tasty meal.

Patatas a lo pobre

Patatas chulas is a traditional potato-based side dish originating from Spain. The dish is made with a combination of potatoes, olive oil, garlic, parsley, and vinegar. The potatoes are cut into slices and fried over low heat until the last few minutes, when the heat is turned up to the max. The garlic is fried in a bit of oil until it starts to brown. The vinegar is poured into the pan and the mixture is simmered over low heat in order to reduce. Chopped parsley is added to the garlic and vinegar mix, and the parsley-garlic mixture is then poured over the fried potatoes.

Patatas chulas

Patatas con leche y huevos is a traditional potato-based dish originating from Spain. The dish is usually made with a combination of potatoes, eggs, Gruyere cheese, sunflower oil, milk, and salt. The potatoes are sliced, seasoned with salt, and fried in hot oil. The slices are drained and layered in an ovenproof baking dish. A mixture of beaten eggs, salt, grated cheese, and milk is poured over the potatoes and gently mixed. The dish is baked for about half an hour. Near the end of cooking, the top is browned under the broiler, and the dish is then served immediately.

Patatas con leche y huevos

Patatas en ajopollo is a traditional dish originating from the M&aacute;laga region. It&rsquo;s made with a combination of potatoes, saffron, blanched almonds, olive oil, garlic, stale bread, and seasonings. The potatoes are cut into chunks and mixed with roasted saffron threads. The almonds, garlic, and stale bread are fried in olive oil until golden, crushed with a bit of water, then added to the potato-saffron-water mixture. The potatoes are simmered until tender and the liquid evaporates so that they fry in their own juices. The dish is served piping hot just after the potatoes have started to brown.

Patatas en ajopollo

Patatas en salsa verde is a traditional dish originating from Basque Country and consists of potatoes in green sauce. The dish is usually made with a combination of sliced potatoes, water or stock, garlic, onions, olive oil, peas, parsley, and salt. The onions are garlic are saut&eacute;ed in olive oil, and the potatoes are then added to the pan along with water or stock. The ingredients are seasoned with salt, then simmered until the potatoes become slightly tender. The peas and parsley are added to the mixture, and the dish is cooked until the peas become tender. If desired, patatas en salsa verde can be garnished with wedges of hard-boiled eggs before serving.

Patatas en salsa verde

Patatas panaderas al horno is a traditional side dish originating from Spain. The dish consists of oven-roasted potatoes, and the name comes from bakers who used the heat of their bread ovens to cook a tray filled with potatoes. Apart from the potatoes, there are also thinly sliced onions that are roasted in the same pan. The mixture is seasoned with salt and drizzled with olive oil before it goes into the oven. Once the potatoes become golden, they're served as an accompaniment to meat, fish, poultry, quail, or game.

Patatas panaderas al horno

Patate alla contadina is a traditional dish consisting of redone potatoes. Although the dish has many variations, it's often made with a combination of boiled potatoes, tomatoes, garlic, olive oil, rosemary, sage, salt, and pepper. Leftover boiled potatoes are saut&eacute;ed with the herbs and garlic in olive oil until fragrant. Tomatoes are added to the pot and the dish is seasoned with salt and pepper and simmered until the sauce becomes thick and the potatoes are fully cooked. Patate alla contadina can be enjoyed as an accompaniment to grilled and roasted meat dishes.

Patate alla contadina

Patate al latte is a traditional dish that makes use of old potatoes. The potatoes are cut into thick rounds, placed in a saucepan, then covered with milk and gently boiled until they become tender. They&rsquo;re then strained, seasoned with salt, peper, and nutmeg, and garnished with parsley or basil. A few spoons of milk are then added back to the potatoes, and the dish is heated for a few more minutes before serving. If desired, the dish can be enriched with grated Parmigiano-Reggiano. It can be served on its own or as an accompaniment to other dishes.

Patate al latte

Italy

Patate arraganate is a traditional dish originating from Basilicata. It's made with a combination of potatoes, onions, tomatoes, oregano, Parmigiano-Reggiano, breadcrumbs, olive oil, and seasonings. In order to prepare it, the potatoes, onions, tomatoes, and olive oil are mixed in one bowl, while the cheese, breadcrumbs, olive oil, oregano, and pepper are mixed in another. The potato mixture is placed into a greased baking dish, followed by water and the breadcrumb mixture. The dish is baked until the potatoes develop a golden crust and the breadcrumbs become well toasted. Patate arraganate are served as an accompaniment to meat dishes.

Patate arraganate

Patate condite is a traditional potato salad originating from Italy. This simple salad is usually made with a combination of new potatoes, salt, pepper, chopped onions, olive oil, and white wine vinegar. The potatoes are cooked in boiling salted water until tender. They're drained, cut in half, placed in a large bowl, and mixed with chopped onions. The olive oil is mixed with vinegar, salt, and pepper in order to make the dressing that's poured over the potatoes and onions until well-coated. The salad is typically served at room temperature or warm because it will taste better than if it's left to chill in the fridge. There are many variations on the Italian potato salad, so feel free to add bacon, oregano, mint, parsley, or similar fresh herbs.

Patate condite

Patate in tecia is a traditional dish from the Friuli-Venezia Giulia region of northeastern Italy, that consists of potatoes that are boiled, then pan-fried with onions, pancetta (or other cured meats like bacon), and sometimes garlic, until they develop a crispy exterior while remaining soft inside. The name "in tecia" refers to the method of cooking the dish in a frying pan or skillet ("tecia" means "pan" in the local dialect). The dish is often served as a side dish, particularly alongside meats, and is a popular comfort food in the region.

Patate in tecia

Patate in umido is a traditional dish originating from Rome. It's made with a combination of potatoes, pancetta, butter, onions, garlic, tomatoes, basil, salt, and pepper. The potatoes are cut into cubes and added to butter-saut&eacute;ed pancetta, onion, and garlic. The tomatoes, basil, and seasonings are added to the pan, and the dish is simmered over low heat until the potatoes become tender. In order to reduce the sauce, the dish can be cooked without a cover, as it's not supposed to be soupy when served. If desired, dried and soaked mushrooms can be added with the tomatoes for extra flavor. These stewed potatoes are usually served as a side dish.

Patate in umido

Antinaxtes is a traditional dish originating from Cyprus. It's made with potatoes, olive oil, crushed coriander, dry red wine, salt, and pepper. The potatoes are washed and slightly crushed, then fried in olive oil. As the potatoes are frying, the wine, coriander and seasonings are added to the pan. The pan needs to be shaken a few times so that the potatoes become coated with the spices and absorb the wine. It's recommended to serve antinaxtes as an accompaniment to roasted or grilled meat.

Patates antinaxtes

Patate schiacciate is a traditional potato-based dish originating from Calabria. The dish is made with potatoes, olive oil, garlic, salt, and dried chili peppers. The potatoes are boiled in salted water, drained, peeled, crushed, and cooked in a pan with the garlic. The chili pepper is added to the mixture and the dish is cooked over medium heat for a bit more. The garlic and chili peppers are removed, and patate schiacciate are served hot, usually as an accompaniment to other foods.

Patate schiacciate

Greece

Patates yahni me elies is a traditional stew originating from the island of Zakynthos. The stew is usually made with a combination of new potatoes, onions, garlic, red chili flakes, white wine, oregano, tomatoes, black olives, olive oil, parsley, and salt. The potatoes are saut&eacute;ed in olive oil until golden brown and then removed from the pan. The onions are added to the pan and saut&eacute;ed until tender, then mixed with the pepper flakes and garlic. After a few moments, the wine is poured into the pan and the oregano, black olives, and tomatoes are also added to the mix. The sauce is cooked shortly and poured over the potatoes, and the dish is baked until the potatoes become tender. Before serving, the potato stew is garnished with chopped parsley.