Potato Dish

F&auml;rskpotatissallad is a traditional potato salad. Although there are many variations, the salad is usually made with a combination of new potatoes, sour cream or cr&egrave;me fra&icirc;che, chopped dill, and mayonnaise. The new potatoes are scrubbed and boiled in salted water until soft. They're drained and cut into smaller chunks. The cr&egrave;me fra&icirc;che or sour cream is mixed with the mayonnaise and dill, and the potato chunks are then folded into the mixture. F&auml;rkspotatissallad is well-chilled for at least one hour before serving. This potato salad is often served as part of a smorg&auml;sbord buffet or Swedish Midsummer's Eve picnics.

Färskpotatissallad

Italy

Frittata di patate alla romana is a traditional type of eggless frittata originating from Rome. The dish is made with a combination of potatoes in their skins, onions, tomatoes, white wine, olive oil, salt, and pepper. The onions are saut&eacute;ed in olive oil on low heat until very soft. The tomatoes and wine are added to the pan, the dish is seasoned with salt and pepper, and then simmered until it's reduced to a sauce with a thick consistency. The potatoes are scrubbed, boiled, peeled, mashed, and slowly added to the tomato sauce until each spoonful is absorbed. Once the dish becomes firm and moist, it's shaped into a small cake and served hot or cold.

Frittata di patate alla romana

Gamja-haem-bokkeum is a traditional dish originating from South Korea. It's usually made with a combination of potatoes, cooked ham, garlic, onions, carrots, soy sauce, sesame oil, vegetable oil, and sugar. The potatoes, garlic, onions, ham, and carrots are cooked in oil over medium-high heat until the onions are soft and translucent. The soy sauce, sugar, and water are added to the pan, and the mixture is cooked over low heat until the potatoes and carrots are tender. If properly prepared, all ingredients should be glazed and the potatoes shouldn't be mushy. Sesame oil is stirred into the dish and gamja-haem-bokkeum is then served while still hot.

Gamja-haem-bokkeum

Gamja jorim is a traditional South Korean dish of braised potatoes. Although there are many variations, the dish is usually made with a combination of potatoes, soy sauce, garlic, vegetable oil, sesame oil, sugar, black pepper, and hot peppers. The potatoes are sliced or cubed and stir-fried in vegetable oil for a few minutes over medium heat. The rest of the ingredients (except the hot peppers) are added to the pan and everything is simmered for a few minutes. The hot peppers are added to the pan and the dish is simmered until the potatoes are fully cooked. Before serving, gamja jorim is often garnished with roasted sesame seeds and it's enjoyed as a side dish.

Gamja jorim

Gamjasaelleodeu is a traditional potato salad originating from South Korea. Although there are many variations, the salad is usually made with a combination of potatoes, carrots, cucumbers, onions, hard-boiled eggs, Fuji apples, mayonnaise (Kewpie is preferred), salt, and black pepper. The potatoes and carrots are cut into cubes and boiled until fully cooked. The cucumbers and onions are diced and sprinkled with salt. The potatoes are gently mashed and mixed with the carrots, cucumbers, onions, eggs, apple chunks, and mayonnaise. The salad is seasoned with salt and pepper to taste before serving. It's usually served as a side dish at Korean BBQ restaurants and goes really well with bulgogi and galbi.

Gamjasaelleodeu

Gatt&ograve; di patate is a traditional dish originating from Naples. This savory potato cake is made with mashed potatoes that are enriched with butter, eggs, and grated cheese such as parmesan or smoked scamorza. Cured meat such as salami, cooked ham, and prosciutto cubes can also be added to the filling, as there are many variations on the dish. The mixture is spread in a flat dish, gratinated with breadcrumbs and baked until golden brown and crisp on top. Once done, it&rsquo;s served warm, and it&rsquo;s usually sliced just like a cake.

Gattò di patate

Germany

Gedadschde is a traditional dish originating from the Palatinate region. These simple patties are made with a combination of mashed potatoes, flour, milk, salt, sugar, and oil. Shredded cheese can be added to the mixture if desired. The mixture is shaped into patties, then fried in oil on both sides until golden brown. The patties are served as a side dish or a snack, and it&rsquo;s recommended to pair them with a dollop of mayonnaise.

Gedadschde

Greste krumpian is a traditional potato dish that translates to "roasted potatoes." This simple yet flavorful dish typically involves cooking, then frying or roasting sliced or diced potatoes until they are crispy and tender on the inside. The potatoes are usually seasoned with salt, pepper, and sometimes other spices or herbs. They may be cooked with onions and bacon to add extra flavor and richness. Greste krumpian is often served as a side dish, complementing a variety of main courses.

Greste krumpian

Sweden

Hasselbackspotatis are Swedish roasted potatoes. The dish is made in a unique way &ndash; the potatoes are cut into thin slices about halfway through, making them visually attractive. Various toppings can be added on the potatoes, such as breadcrumbs, cheese, sour cream, bacon bits, or parsley. The dish was invented in 1953 by Leif Elisson, a trainee chef at the Hasselbacken restaurant in Stockholm, hence the name. It is recommended to serve hasselbackspotatis with roasted meat or poultry dishes.

Hasselbackspotatis

Hete bliksem is a traditional meal consisting of mashed potatoes, apples, and bacon. The name of the dish means hot lightning, referring to the fact that mashed apples keep mashed potatoes hot for a longer period of time, so the higher temperature can cause the burning of one's palate. Recipes vary from one cook to another, but hete bliksem remains a favorite side dish of numerous Dutch families.

Hete bliksem

Hutspot is a traditional, colorful Dutch dish made with potatoes, carrots, and onions. Today, it is a popular dish to eat during the cold winter days, but originally, it was prepared (and still is) on the 3rd of October, as the city of Leiden celebrates their victory over the Spaniards in 1574. Potatoes, onions, and carrots are typically mashed together and seasoned with salt and pepper. The carrots should be full of natural sugar, such as the Dutch winterpenen carrot variety, gathered right after the first frost, giving the dish a special flavor. Traditionally, the dish is served alongside Dutch meatballs or klapstuk, a piece of braised beef. The name hutspot refers to the Dutch word hutsen, meaning to mix together. It is a simple dish, ideal for people who don't really know how to cook, but its flavors and fragrance make it an extremely popular and beloved comfort food throughout the Netherlands.

Hutspot

United States

Idaho hot dog consists of a skinless hot dog that is baked inside a hollowed-out potato. The concoction is then split open and topped with chives, bacon bits, and sour cream. This hot dog variety is also known as Idaho super tuber, and only the famous Idaho potatoes should be used when preparing this unusual, yet tasty snack.

Idaho Hot Dog

Japanese potato salad is a traditional salad that's a staple at izakayas (informal bars), but it's also often prepared at home. Although there are many variations and many ingredients can be added to the salad, it's usually made with a combination of half-mashed potatoes, sliced carrots and cucumbers, hard-boiled eggs, and sometimes ham. The salad is seasoned with Japanese kewpie mayonnaise and sometimes rice vinegar. It's often enjoyed as a side dish in bento lunch boxes. Japanese potato salad can be served warm or cold, but what's important is that it should always be both creamy and crunchy. If there are any leftovers, they can be used to make potato salad sandwiches.

Japanese Potato Salad

India

Jeera aloo is a traditional dish originating from the western parts of the country. The name of the dish is Hindi for cumin potatoes. The dish is usually made with a combination of potatoes, cumin seeds, oil, chili peppers, red chili powder, turmeric, coriander, salt, and lemon juice. The potatoes are steamed or cooked, then fried in oil with herbs, chili peppers, and spices. Once prepared, these spiced potatoes are usually served warm or hot with flatbreads such as paratha or chapati. Jeera aloo can also be served as an accompaniment to steamed rice or dal dishes.

Jeera aloo

Jo Jo potatoes is a traditional dish that's a staple in roadside eateries across the Pacific Northwest. Although there are many variatons, the dish is usually made with a combination of potatoes, breadcrumbs, salt, cayenne pepper, garlic powder, thyme, mustard, paprika, and oil. The potatoes are cut into wedges, gently heated, drizzled with oil and stirred. The breadcrumbs are mixed with paprika, mustard, salt, garlic powder, cayenne, and thyme. The potatoes are dredged in the mixture and baked or pressure-fried until golden brown and crisp. Jo Jo potatoes are served immediately, ideally with Ranch dressing on the side.

Jo Jo Potatoes

Croatia

Kalapajsani kalamper is a traditional side dish originating from Međimurje. The dish is usually made with a combination of potatoes, onions, lard, salt, pepper, and paprika powder. The onions are saut&eacute;ed in pork fat, and then mixed with chunks of potatoes. The mixture is seasoned with salt, covered with water, and cooked until the potatoes become soft. The dish is sprinkled with paprika and stirred well before serving. It's recommended to serve kalapajsani kalamper with roasted meat dishes. The word kalapajsani is derived from pajsati, meaning to saut&eacute;e, while kalamper is the local name for potatoes in Međimurje.

Kalapajsani kalamper

Netherlands

Kapsalon is a popular Dutch street food dish consisting of French fries topped with meat such as shawarma or kebab, various types of cheese (typically Gouda), salad greens, and various sauces (typically garlic sauce). For vegetarians, there is a special version of the dish where falafel is used instead of meat. It is believed that kapsalon (Dutch for barbershop) was invented in Rotterdam around 2003, when a barber went to a nearby fast food joint and asked for a meal of French fries and shawarma. The owner of the fast-food joint suggested to add some tomatoes, lettuce, and cheese on top of it all, and kapsalon was born, its popularity spreading quickly throughout the country shortly thereafter. Although it is flavorful and comforting, kapsalon is a highly caloric dish, so one should be careful if consuming too much of it.

Kapsalon

Kartoffelsalat is a traditional potato salad hailing from the region of Swabia in Southern Germany. It typically consists of boiled and sliced potatoes, chopped onions, beef broth, white vinegar, oil, mild German mustard, sugar, and pepper. Although the ingredients of this salad are quite simple, they need to be chosen carefully to achieve the best results. Strong beef broth is the most traditional, but chicken or even vegetable stock may also be used instead. As the salad&rsquo;s flavor is said to improve with time, it is often prepared a day ahead of consumption. Swabian potato salad is traditionally garnished with fresh chives on top, and it typically accompanies German sausages. Kartoffelsalat can be found on the menus of any restaurant in Germany, and it's also regularly available in grocery stores.

Kartoffelsalat

Kartoffelschmarrn is a traditional and Bavarian dish, resembling a savory potato pancake or scramble. It is made by grating raw potatoes and mixing them with eggs, flour, and seasonings such as salt and nutmeg. The mixture is then fried in a pan until golden brown, often with onions and sometimes with bacon or ham for added flavor. The texture is crispy on the outside while remaining soft and tender on the inside. Kartoffelschmarrn is typically served as a hearty main dish, often accompanied by a fresh salad or sour cream.

Kartoffelschmarrn

Kartopilis kaurma is a traditional dish originating from Georgia. It's usually made with a combination of potatoes, onions, butter, coriander, eggs, and salt. The onions are cooked in butter over low heat until soft. The chopped potatoes are added to the pot with salt, coriander, and water, and the mixture is cooked until the potatoes are tender. The eggs are whisked and stirred into the pot, and the dish is cooked for a few more minutes until the eggs have set. Kartopilis kaurma is served immediately, while still warm.