Potato Dish

Kenyan bajias are a popular street food item consisting of thinly sliced potatoes that are seasoned with turmeric, cumin, chili powder, garam masala, coriander, ginger, salt, and black pepper. The potatoes are then battered and fried until golden brown. Although the meal is native to coastal towns in Kenya, this delicious street snack was originally influenced by Indian people who were working on the railroad. It is recommended to pair bajias with a mango chutney called madras.

Kenyan Bajias

India

Khatte aloo is a traditional vegetable dish originating from North India. Although there are many variations, the dish is usually made with a combination of potatoes (cut into bite-sized pieces), ginger, hot peppers, amchur, fenugreek, cloves, coriander, turmeric, chili powder, cumin, asafoetida, mustard oil, and salt. The asafoetida and cumin are fried in oil over medium heat, and then mixed with the potatoes and chili powder. The mixture is stir-fried for a minute or two and the rest of the ingredients are then added to the pan (except the amchur). The dish is stir-fried, covered with water, the heat is reduced to medium, and khatte aloo is simmered for about fifteen minutes before the amchur is stirred in. These sour potatoes are typically served with steamed rice or chapati on the side.

Khatte aloo

Komes is a traditional side dish originating from Ukraine. These potato balls are made with a combination of boiled, skinned, and mashed potatoes, onions, salted pork or bacon, salt, and pork fat. The chopped onions are cooked in pork fat until golden, and they are then mixed with the potatoes. The mixture is shaped into walnut-sized balls, then fried until brown on all sides. The salt is added if needed, as the salt pork or bacon may provide enough seasoning. These potato balls are usually served as an accompaniment to meat dishes, but they can also be served on their own with a salad for a light meal.

Komes

Kompir mandza is a simple North Macedonian potato stew that is considered a poor man's meal in some parts of the country. Apart from potatoes, the stew consists of onions, carrots, garlic, oil, powdered paprika, seasonings, and optional flour for additional thickening. The stew is served warm, garnished with fresh parsley, and it is recommended to pair it with a salad on the side.

Kompir mandza

Croatia

This rich, nourishing soup originating from the Croatian region of Baranja is made with potatoes, dried ribs, smoked sausages, flour, sour cream, white wine, vinegar, and eggs. When properly prepared, it should have a thick consistency, and it is typically served hot, garnished with chopped parsley. The soup is especially popular during the winter in the region, and it is often considered a poor man&rsquo;s meal.

Krumpirova juha na baranjski način

Iran

Kuku sib zamini is a variety of the famous Iranian kuku which employs potatoes as the base ingredient. Even though most kuku varieties are prepared stovetop in the form of a thick and large omelet, this potato version is usually formed and fried as a small, round potato fritter. Next to boiled and mashed potatoes, these fritters usually employ eggs, saffron, turmeric, and occasionally onions. They are pan-fried until golden brown and enjoyed as a light lunch or dinner, or a quick, nutritious snack. It is believed they originate from the Gilan province, but today they are prepared and enjoyed throughout the country.

Kuku sib zamini

In T&uuml;rkiye, this staple street food item is prepared with a whole baked potato that is cut through the middle and comes filled with a combination of pur&eacute;ed potatoes, butter, and kaşar cheese. The potatoes are usually large in size, baked with their skin intact, while the toppings may include mayonnaise or ketchup and anything from fresh or pickled vegetables to salads and sausages. Kumpir can be found at kiosks and food stands, and it is a quick, nutritious street food option that comes at a fairly low price.

Kumpir

Kuri kinton is a traditional meal consisting of mashed sweet potatoes and chestnuts in chestnut syrup and mirin. Literally translated, it means chestnut gold mash, its bright, golden yellow color symbolizing economic prosperity and wealth, which is the reason why kuri kinton is traditionally consumed on New Year. Although the dish is quite sweet, it is not considered a dessert in Japanese cuisine. It is recommended to use Japanese sweet potatoes called satsumaimo instead of regular sweet potatoes, since they are much sweeter than the regular variety. Dried gardenia pods are a welcome addition to the dish, giving it a more intense yellow color.

Kuri kinton

Kuvana krtola is a traditional potato-based dish originating from Montenegro. The dish is made with a combination of potatoes, yogurt, fresh cheese, salt, and black pepper. The potatoes are baked (or sometimes boiled) until tender. They are peeled and cut into halves, then arranged on a plate. The yogurt is mixed with fresh cheese and seasonings, and the mixture is then spooned on the potato halves. This simple meal is typically enjoyed while still warm and it's served on its own or as an accompaniment to other dishes.

Kuvana krtola

Often described as a poor man&rsquo;s meal, Ličke police is a simple dish made with potatoes from Lika as the main ingredient. In order to prepare the dish, the potatoes should first be washed and dried, then cut into halves with their skin intact, seasoned with salt, and baked in the oven. When the top of the potatoes develops a nice golden-brown color, and the potatoes develop a tender texture, the dish is ready to be consumed, either on its own or as an accompaniment to meat or dairy products. Police are especially popular during winter, and the most popular variety of the dish utilizes thin pieces of bacon which are placed on top of the potatoes near the end of baking.

Ličke police

Ecuador

Llapingachos are typical Ecuadorian potato patties that are often served with a spicy peanut sauce on the side. They consist of cheese and mashed potatoes. The combination of those ingredients is flattened and cooked on a griddle until it develops a golden-brown color. Llapingachos are traditionally served as a side dish along with avocadoes, salads, fried eggs, pork, and chorizo.

Llapingacho

This classic Ecuadorian soup is made with a combination of onions, garlic, potatoes, annatto, cumin, milk, and queso fresco. The soup is simmered until the ingredients become fully cooked, and the cheese is then mixed in until it melts. Locro de papa is served hot, topped with chopped cilantro, diced avocado, and aj&iacute; hot sauce, which is the reason why this hearty soup is especially popular on colder days. If desired, choclo corn can also be added to the soup for extra flavor. The word locro is derived from the Quechua word ruqru, which means stew, while papa means potato.

Locro de papa

Italy

Lunette di patate is a traditional potato dish originating from Friuli-Venezia Giulia. The dish is made with a combination of potatoes, butter, egg yolks, flour, olive oil, and salt. The potatoes are boiled, drained, seasoned with salt, and crushed with a ricer or sieve. Once cooled, the pur&eacute;e is mixed with butter, egg yolks, and flour in order to make a soft dough. It's rolled into cylinders and shaped into crescents (lunettes). The lunettes are then fried in olive oil until they puff up and become golden. The crescents are sprinkled with salt and served warm.

Lunette di patate

Switzerland

Maluns is a traditional dish originating from Graub&uuml;nden. It's made with potatoes, flour, butter, and seasonings. The potatoes are boiled in their jackets at least a day before the preparation so that they can cool down, which causes some of the starches to convert to sugars and the potatoes will easily form into the desired lumps the next day. The grated potatoes are then mixed with salt and flour until lumps start to form. The lumpy gratings are fried in butter and a bit of oil until they become light brown in color. Maluns are traditionally served with cranberry sauce, Alpine cheeses, apple sauce, and a warm cup of caf&eacute; latte on the side. Before serving, it's not unusual to shave some more butter over maluns.

Maluns

Meerrettich kartoffeln is a traditional dish consisting of potatoes in horseradish cream sauce. The dish is usually made with a combination of potatoes, root horseradish, milk, butter, onions, flour, sugar, salt, and parsley. The horseradish is grated and soaked in milk. The potatoes are boiled, peeled, and sliced. The onions are minced, saut&eacute;ed in butter, sprinkled with flour, and stirred until the flour is absorbed. Water, milk, and grated horseradish are added to the pan in order to create a creamy sauce that's stirred until smooth and thick. It's seasoned with salt and sugar, sprinkled with parsley, and the potatoes are then simmered in the sauce for a few minutes before the dish is served warm.

Meerrettich Kartoffeln

Portugal

Migas de batata is a traditional dish from the Alentejo region of Portugal made by boiling potatoes, mashing them, and cooking them in the fat left from frying pork (such as spare ribs and bacon). The mixture is shaped into a firm ball with a golden, crispy exterior. Typically seasoned with garlic, paprika, and salt, migas de batata is served with fried pork, making it a hearty and flavorful meal. Variations may include adding tomato sauce to the drippings.

Migas de batata

France

Millassou is a spicy, savory pancake made with grated potatoes, onions, garlic, parsley, salt, and pepper. Sometimes, duck fat, lardons, or eggs can also be included. It is usually served on a big platter and cut into slices. When served as the main dish, millassou is best paired with a green salad on the side, but it can also be served as an accompaniment to various meat stews.

Millassou

Known in full as bashed neeps and chappit tatties - mashed swedes and chopped potatoes, respectively - this simple vegetable side dish is a true Scottish classic. Either steamed or boiled until tender, only separately, both the swedes and potatoes are seasoned with merely salt and white pepper, though some might add a dash of nutmeg as well. Neeps and tatties are traditionally prepared as accompaniments to haggis and make for an essential part of the festive Burns Night supper.

Neeps and Tatties

Germany

Niedernauer kartoffeln is a traditional potato dish that's especially popular in Bavaria. The dish is usually made with a combination of potatoes, butter, eggs, cream or sour cream, onions, parsley, salt, and pepper. The potatoes are boiled and peeled while still hot. Once cooled, they're cut into cubes, seasoned with salt and pepper, and fried in butter until golden brown with minced onions and parsley. A mixture of eggs and cream is poured over the potatoes and the dish is slowly cooked until the sauce is smooth and thick. Niedernauer kartoffeln are typically served as a side dish.

Niedernauer Kartoffeln

Paipet fier or p&eacute;p&eacute;fier is a traditional and rural French dish originating from Doubs. The dish is made with a combination of Montb&eacute;liard sausages (made from pork and smoked), potatoes, flour, olive oil, wine vinegar, and seasonings. The potatoes are peeled, sliced, cooked, and drained. The sausages are boiled and sliced. The flour is stirred in olive oil and cooked, then mixed with the cooking water from the sausages in order to form a creamy sauce. The sauce is seasoned, mixed with the vinegar, then combined with the potatoes and sausages before serving. This ancient dish can still be found in rural areas around Besan&ccedil;on.