Potato Dish

Tacos de papa is a variety of Mexican tacos, stuffed with cumin-spiced potatoes. The tacos are fried until they become crispy and develop a golden brown color. Before consumption, there is a plethora of ingredients to use as toppings: onions, salsa, tomatoes, hot chile peppers, or cheese, although the variations are virtually infinite. In Mexico, potato tacos are usually consumed for dinner or during Lent.

Tacos de papa

Pakistan

Taryal patata is a traditional potato dish originating from Sindh. The dish is made with a combination of potatoes, hot peppers, salt, oil, garam masala, amchur powder, red chili powder, coriander, and turmeric. The cumin seeds and hot peppers are tempered in oil, then mixed with the potato chunks. The dish is cooked over high flames, and the potatoes are then mixed with salt, turmeric, and the rest of the masala. Taryal patata is served hot, and the potatoes can be sprinkled with lemon juice beofre serving for a tangier flavor.

Taryal patata

Tatties and herring is a traditional dish originating from Scotland. It's made with a combination of salt herring, potatoes, and salt. The fish is washed and sokaed in cold water overnight. The potaotes are boiled in salted water until just cooked. The fish is simmered in another pot until the flesh is just soft, and it's then placed on heated plates. As soon as they're soft, the potatoes are removed from the water, drained, and returned to the heat for a few minutes before they're served whole, with their skin on, and accompanied by butter. The dish is traditionally eaten with fingers instead of knives and forks. Alternatively, the fish can also be cooked on top of the potatoes, if desired.

Tatties and Herring

Tatws popty is a traditional potato dish originating from Wales. This comforting Welsh dish consists of oven-roasted potatoes that are usually cooked together with meat. Nowadays, most recipes for the dish remove the meat and only roast the potatoes with some vegetables such as onions and carrots. Meat stock is often added to the roasting pan so that the potatoes, once roasted, will have a crispy top and a moist bottom. The dish is a staple in most Welsh homes, especially in autumn in winter, and every household has its own way of preparing tatws popty. The name of the dish translates to oven potatoes.

Tatws popty

Spain

Tombet is a traditional Mallorcan vegetable dish consisting of baked layers of aubergines, red bell peppers, and potatoes which have previously been fried in olive oil. When served, tombet is typically topped with a combination of fried tomatoes, garlic, and parsley. Visually, when presented, the dish looks like a crustless pie. Although tombet is usually served as a main vegetarian dish, it can also be used as an accompaniment to fish or meat. Nowadays, it is available at most Mallorcan restaurants.

Tombet

This Armenian vegetarian dish is traditionally consumed during Lent. Topik consists of a potato and chickpea shell that is wrapped around a paste-like filling of onions, currants, pine nuts, tahini, and olive oil. The filling is typically flavored with cinnamon and allspice, and the dish is usually served drizzled with lemon juice and sprinkled with cinnamon.

Topik

Ukraine

Tovchanka is a traditional side dish originating from the Ternopil region. The dish is usually made with a combination of potatoes, beans, poppy seeds, onions, sugar, salt, and pepper. The beans are soaked in water and boiled until tender. The potatoes are peeled, cut, boiled in salted water, and added to the beans. The poppy seeds are soaked in warm water, ground, and added to the potatoes and beans. The mixture is enriched with finely chopped onions, sugar, salt, and pepper. It is pounded and mashed until everything is well-blended. If the dish is thick, a bit of leftover cooking water from the potatoes can be added to make it a bit thinner.

Tovchanka

Trinxat is a savory Andorran dish consisting of chopped and mashed cabbage and potatoes with the addition of mushrooms, garlic, pork or bacon, salt, pepper, and olive oil. The name is derived from the Catalan trinxar, meaning to slice, mash, or chop. The mash gets flattened into small pancakes that are fried in oil and garnished with bacon pieces. Trinxat is an ideal winter dish due to the fact that cabbage is the best after it's been touched by frost, and it doesn't get any better conditions than those on high altitudes of Andorra's mountainous parts. Locals learned to make the most of the crops that grow on poor soil, so it is not unusual that potatoes are heavily represented in the dish. It is quick, easy and inexpensive to prepare, and has achieved such popularity that it even has its own festival, celebrated in the town of Puigcerd&aacute;. For the most authentic experience, it is recommended to garnish this flavorful hash pancake with some finely chopped parsley and enjoy it while it's still piping hot.

Trinxat

Triple cooked chips is an English dish created by chef Heston Blumenthal, who first started developing the recipe in 1992. Potato chips are first simmered, then cooled, drained, and freezed. Later on, the chips are deep-fried at a precise temperature and cooled, then deep-fried one more time. The resulting potato chips have a crunchy, glass-like crust, while the interior is fluffy and soft. This innovative dish was first served at Blumenthal's restaurant The Fat Duck in 1995, and nowadays triple-cooked chips are a standard item in many other English restaurants. And although you might think that it's a good idea to make these crispy snacks at home, British firefighters suggest visiting local chip shops instead of making posh chips in your kitchen due to recent surges in chip pan fires because the risk of fire is increased when food is fried more than once.

Triple-cooked chips

India

Urulai kizhangu podimas is a traditional dish originating from Kerala. It&rsquo;s made with a combination of potatoes, oil, mustard seeds, urad dal, onions, green chili peppers, ginger, curry leaves, and turmeric powder. The ingredients are fried in oil, then combined with boiled potatoes. The combination is then mashed, and these spicy mashed potatoes are usually served with paratha flatbread. If desired, the dish can be garnished with coriander leaves and lemon juice.

Urulai kizhangu podimas

Vada pav is one of Mumbai's favorite sandwiches, its name referring to the key ingredients: vada, or spicy mashed potatoes that are deep-fried in chickpea batter, and pav, or white bread rolls. This iconic street food is said to have originated from a street vendor named Ashok Vaidya, who worked near the Dadar train station in the 1960s and 1970s. He thought of a way to satiate the hungry workers, and concluded that the ideal dish should be portable, affordable, and easy to prepare. Ashok made vada pav, and its popularity skyrocketed, especially after the Shiv Sena, a Marathi-Hindu nationalist political party, started to promote the sandwich as an ideal working class snack. Today, the sandwich is sold throughout Mumbai, both on street stands and in elegant restaurants, ideally accompanied by a hot red chutney with coconut, peanuts, garlic, tamarind, and chiles.

Vada pav

Germany

Hailing from Saarland, verheiratete is a combination of boiled potatoes, flour-based dumplings, and a creamy bacon sauce. This simple German dish is known by the names of verheiratete and geheirate (also geheiratete or geheirade), both with the same meaning of married, the married ones, or a married couple. The name refers to the act of joining or marrying separate ingredients together into one meal, just like when two people are united together in marriage. In Saarland, this dish used to be a part of the poor people&rsquo;s diet due to the simple, everyday ingredients of which it consists. Over the years, the dish evolved into a comfort food beloved by everyone.

Verheiratete

Sweet roasted potatoes, known as yaki imo in Japanese, are one of the favorite and most comforting winter snacks eaten in the country. Even though different varieties can be employed, yaki imo is usually prepared with traditional Japanese potatoes - large in size and with a dark purple skin and bright yellow center. The potatoes are mainly sold by street vendors who grill them on hot black stones. Originally, street vendors had hand pulled trolleys, but today the majority of them prepares their delicacies on specially designed trucks equipped with traditional stoves and grilling stones. Many Japanese convenience stores also offer yaki imo during the cold winter months. Whether bought at a store or from a street vendor, they are always served with the skin intact, fresh and piping hot, usually in simple brown paper bags. Their dense texture and sweet flavor reminiscent of chestnuts makes them an incredibly satisfying snack and a comforting street food item.

Yaki imo

Zeeray walay aloo is a traditional potato dish originating from India. The dish is usually made with a combination of potatoes, hot peppers (dried and fresh), coriander, oil, cumin seeds, and salt. The cumin seeds and dried hot peppers are browned in oil and then mixed with thick potato slices, salt, and water. The dish is simmered over medium heat until the potatoes are fully cooked. Once done, zeeray walay aloo is typically garnished with coriander and fresh hot peppers. It&rsquo;s recommended to serve these potatoes with paratha on the side.

Zeeray walay aloo

Lithuania

Žemaičių blynai is a traditional dish, and the name translates to Samogitian pancakes. These flat potato pancakes are made from eggs, salt, and coarsely mashed, riced, or grated potatoes, and they're filled with carrots or meat. The filling is often made with diced pork, eggs, and pepper. Once prepared, these oval-shaped potato pancakes are dipped in flour and fried in oil until golden brown. They're served with a dollop of sour cream, extra bits of bacon, sliced cucumbers, or beetroot salad. Žemaičių blynai can be served as they are or as an accompaniment to meat, fish, or egg dishes.

Žemaičių blynai

These rustic, crispy potato pancakes belong to the traditional Slovak cuisine. They consist of a thick batter made with grated potatoes, eggs, flour, and a variety of spices. Pan-fried for a short period of time until golden-brown in color, these filling snacks are usually enjoyed as the main course accompanied by various milk products, or as a side dish that is typically served alongside hearty Slovak stews.

Zemiakové placky

Zuppa di patate is a traditional potato soup. It's made with a combination of potatoes, onions, bread slices, broth, olive oil, thyme, seasonings, grated cheese, butter, and nutmeg. The potatoes are cut into strips and seasoned with salt, pepper, nutmeg, and thyme. The onions are browned in olive oil and combined with the potatoes. Boiling broth is poured over the combination, and the soup is simmered for about 15 minutes. It's recommended to serve the soup with crostini consisting of buttered bread slices that are topped with grated cheese and baked in the oven. Zuppa di patate is especially popular in winter.

Zuppa di patate

Traditionally served for dinner on cold winter nights in the Netherlands, zuurkoolstamppot is a hearty dish consisting of a combination of mashed potatoes and sauerkraut. The dish is often enriched by the addition of butter and bits of bacon. It is customarily served piping hot and paired with rookworst sausages that are placed on top of the stamppot.