Potato Dish

Patatje oorlog is a Dutch street food dish consisting of fries topped with a variety of condiments, including mayonnaise, finely chopped onions, and peanut-based satay-style sauce flavored with olek sambal, soy sauce, and chili. The dish is typically served in a paper cone and the fries are eaten by using your fingers. Since patatje oorlog is a drinking dish, it is recommended to pair it with a cold beer on the side. The name of the dish means war fries or war chips, most probably referring to the fact that eating patatje oorlog is a messy affair, looking similar to a battlefield where chips, onions, and sauces are all over the place.

Patatje oorlog

Greek potato salad is incredibly versatile and can complement various Greek dishes. It usually consists of large bite-sized potato chunks that are coated in a flavorful dressing based on olive oil, mustard, yogurt, or mayonnaise. The salad is easily adapted with various additions that may include different vegetables, boiled eggs, olives, and fresh herbs such as dill or parsley. Lemon juice is considered to be an essential ingredient in each potato salad since it provides necessary freshness. Whether it is served lukewarm or well-chilled, patatosalata goes exceptionally well with grilled meat.

Patatosalata

Pellkartoffeln refers to boiled or steamed potatoes with their skins intact. This traditional German dish can be enjoyed on its own or served as an accompaniment to a variety of different dishes. The potatoes are usually scrubbed to remove any impurities and then cooked whole in water seasoned with salt and (sometimes) caraway seeds or bay leaves. Leaving the skin intact allows the potatoes to cook better and retain more of their natural flavor and nutrients. Once done, the potatoes can either be peeled or eaten with their skins intact. The simplest way to enjoy pellkartoffeln is with salt and butter, although another popular way is to accompany them with kr&auml;uterquark (quark mixed with fresh herbs). Other typical combinations include pellkartofflen with salmon remoulade (Lachsremoulade), quark and flaxseed oil, leberwurst, heringsalat, or curry sauce. Pellkartoffeln are also used to prepare other potato-based specialties such as the ubiquitous German potato salad (Kartoffelsalat), roasted potatoes, pan-fried potatoes (Bratkartoffeln), various potato dumplings (Kartoffelkl&ouml;&szlig;e), a type of potato-based pasta (Schupfnudeln), potato pancakes (Kartoffelpuffer), mashed potatoes (Kartoffelp&uuml;ree), and potato soups.

Pellkartoffeln

Piro aloo is a traditional dish originating from Nepal. This potato curry is similar to the Indian dum aloo but it's more spicy. It's usually made with a combination of potatoes, red chili peppers, mustard oil, ginger, garlic, fenugreek, salt, and ajwain (carom). The fenugreek and chili peppers are saut&eacute;ed in mustard oil, followed by the potatoes, turmeric, and salt. The potatoes are roasted over high heat, then removed from the pan. The ginger-garlic paste is heated in the same pan, then mixed with the ajwain, chili peppers, and potatoes. Once done, this dry curry is usually served with chapatis or similar flatbreads.

Piro aloo

Pomme de terre farcies is a traditional potato-based French dish. Although there are lots of regional versions, the dish is often made with a combination of potatoes, bacon, onions, garlic, parsley, eggs, milk, oil, butter, salt, and pepper. The tops are cut off of each potato, and the flesh is then dug out with a spoon without damaging the outer shell. The potatoes are stuffed with a mixture of onions, garlic, parsley, salt, pepper, bacon, flour, and milk. Once stuffed, the lids are placed back on the potatoes and they are browned in a mixture of olive oil and butter over high heat. Pommes de terre farcies are sprinkled with salt and baked in the oven at low heat until everything is fully cooked and tender.

Pomme de terre farcies

Pommes Anna is a minimalist, yet challenging French potato dish consisting of peeled, thinly sliced potatoes and butter. The dish is typically seasoned only with salt and pepper. The potato slices are arranged in overlapping layers, drizzled with butter, cooked on top of the stove, then baked in the oven. When served, the baking dish is inverted, so the bottom of the casserole ends up on top. The dish was invented by a chef named Adolf Dugl&eacute;r&eacute; in the 19th century, who named it after one of these two actresses &ndash; either Anna Deslions or Anna Judic. Pommes Anna are typically served as a side dish accompanying roasted meat dishes.

Pommes Anna

Souffl&eacute; potatoes is an interesting French creation that is made by double-frying potato slices in very hot oil. The potatoes are thinly sliced into uniform slices, then thoroughly dried before being fried. Once fried, the potato slices are removed from the oil and allowed to chill before being fried for a second time in even hotter oil until puffed up, crispy, and golden brown. The traditional accompanying condiment of choice is sauce b&eacute;arnaise, which is a combination of butter, egg yolks, lemon, and tarragon. This dish is considered an unforeseen culinary invention from the early 19th century that has been attributed to a certain chef named Collinet. Nowadays, it's also a staple of a few restaurants in New Orleans, Louisiana.

Pommes de terre soufflées

Pommes fondantes is a traditional side dish originating from France and a technique of cooking new potatoes. The potatoes are well-scraped, washed, and dried, and then browned in butter, either whole, or with the ends cut off. They're roasted in butter and chicken or beef stock until fully cooked. If properly prepared, the potatoes should be golden on the outside and melting inside. The flavor of butter is essential to the dish, and margarine should be avoided at all costs because it will leave a sediment at the bottom of the pan that burns and sticks. Pommes fondantes are typically served as an accompaniment to meat dishes.

Pommes fondantes

Canada

Pommes persillade is a Canadian dish that is especially popular in Quebec's bistros. This simple dish is made with potatoes, garlic, parsley, and oil. The potatoes are first cut into cubes, saut&eacute;ed until browned, then combined with a mixture of chopped garlic and parsley. The resulting dish is seasoned with salt and pepper, and it is recommended to serve it immediately while the potatoes are still crispy on the exterior and tender on the inside. Apart from being a popular bistro dish, pommes persillade are often served with fish.

Pommes persillade

Potatoes O'Brien is an American dish consisting of pan-fried potatoes, green bell peppers, and red bell peppers. There is a variation of the dish with crispy bacon added into it for extra flavor and texture. The dish is traditionally served hot as a side to meat dishes. Although the origin of potatoes O'Brien is still murky, some claim that it was invented in a Boston restaurant called Jerome's, while others claim it was invented in a Manhattan restaurant called Jack's. All that is known is that the dish was created in the early 1900s.

Potatoes O'Brien

Germany

Potthucke is a traditional potato cake originating from the Sauerland region in Westphalia. It's made with a combination of potatoes, eggs, milk, sour cream, butter, salt, and pepper. Half of the potatoes are boiled and grated, and the remaining half is boiled and mashed. The two are mixed together with sour cream, milk, eggs, seasonings, and the white starch from the cooking liquid. The batter is poured into a greased loaf pan, dotted with butter, and baked until browned and crisp. Once cooled, the loaf is typically cut into thin slices and saut&eacute;ed in butter on both sides before it's served hot. Potthucke is traditionally washed down with schnapps or beer. This savory cake has many variations, so it can also contain ingredients such as bacon and onions.

Potthucke

India

Ragda pattice is a flavorful and popular street food of Mumbai, consisting of two parts: ragda, which is a dried yellow pea stew, and pattice, referring to a fried mashed potato patty. It is typically served with various chutneys, then topped with papadi and sev. Ragda pattice is usually garnished with finely chopped coriander leaves and onions on top. Although not much is known about the origin or the inventor of the dish, ragda pattice remains one of the most popular chaats of Mumbai beaches, sold by numerous street food vendors.

Ragda pattice

Switzerland

R&ouml;sti is a simple, buttery and fragrant national dish of Switzerland, a crispy crusted potato pancake with an appetizing golden color. It is a great side dish to traditional Swiss delicacies such as leberspiesschen (grilled calves' livers wrapped in bacon and sage) or &eacute;minc&eacute; de veau. The potatoes for r&ouml;sti are boiled, peeled, chilled, grated into long strips, and fried with butter, oil, salt, and maybe a bit of bacon fat. The dish is then cut into wedges and served to hungry consumers. Additionally, herbs, onions, ham, or grated cheese can be added to the dish to enhance its flavors. R&ouml;sti was originally consumed for breakfast by farmers from the Swiss canton of Bern, but today it is a popular side dish with lots of variations. For example, Bernese r&ouml;sti is prepared with bacon, Valaisian r&ouml;sti with sliced tomatoes and raclette cheese, while Basilean r&ouml;sti is a mixture of potatoes and sliced onions in a 1:1 ratio.

Rösti

The delicious fry-up of vegetables that is Scottish rumbledethumps is made with shredded cabbage and onions, saut&eacute;ed and mixed with mashed potatoes, then baked in the oven until golden brown. Rumbledethumps can be topped with some cheddar, and it is served either as an accompaniment to various meat dishes or enjoyed on its own. This traditional dish hails from the Scottish Borders, while the alternative version from Aberdeenshire is called kailkenny.

Rumbledethumps

United States

Salt potatoes are an iconic side dish coming from the city of Syracuse, New York. The dish is usually served in the summer, when the young potatoes are freshly harvested. The story of salt potatoes starts in the late 1800s, when salt was distilled by boiling water from marshes around the city (Syracuse is well known for its long history of salt production). As there was a large number of Irish workers in the salt springs, they would put the potatoes in the boiling vats and enjoy the meal. There is an organoleptic difference between salt potatoes and regular boiled potatoes - as they cook, salt potatoes develop a crust on the skin which seals them due to the salty boiling water, resulting in a unique, creamy texture once cooked. The dish is often served at clambakes and fairs, traditionally accompanied by a hefty amount of butter, used as a dip. It is also common to buy big packaged bags of salt potatoes, where the producers put the right amount of salt into the bags, making it easier for the home cook to determine the correct ratio of salt and potatoes.

Salt Potatoes

Savoury pattie is a traditional snack that's common in towns such as Hartlepool, Kingston upon Hull, Wirral, Liverpool, North Tyneside, Kirkwall, and Thurso. It consists of mashed potatoes that are seasoned with sage and onions, and the mixture is battered and deep-fried in hot oil. In fish and chips shops, savoury pattie is often consumed as an inexpensive replacement for fish, when paired with chips. There are a few savoury pattie variations, with added corned beef or cheese, but they aren't as popular as the original savoury pattie. Although these patties can be of various shapes, they're usually round or rectangular.

Savoury patties

Sisnu ra aloo ko tarkari is a traditional dish originating from Nepal. The dish is usually made with a combination of potatoes, nettles, spinach, ghee, cumin, dried chili peppers, onions, garlic, ginger, lemon juice, coriander, and salt. The potatoes are boiled, drained, peeled, and cut in half. The spinach and nettle leaves are blanched and blended into a pur&eacute;e. The cumin and dried chilis are fried in ghee and mixed with onions, garlic, and ginger. The pur&eacute;e is added to the pan and the dish is left to simmer before the potatoes are added and cooked in the sauce until warm. Sisnu ra aloo ko tarkari is seasoned with salt, sprinkled with lemon juice, and garnished with chopped coriander before it's served piping hot.

Sisnu ra aloo ko tarkari

Stamppot, meaning mashed pot, is a traditional dish made from mashed potatoes and one or several selected vegetables such as kale, spinach, endive, turnip, or sauerkraut. If the potatoes are mashed together with onions and carrots, the dish is then called hutspot. In addition to stamppot, bacon can be used as an accompaniment, but it is usually served with a smoked sausage or cooked meat on the side. The most popular variety of stamppot is known as stamppot boerenkool, consisting of potatoes mashed with kale. It is a dish that is commonly served in restaurants and on street fairs, providing a bit of comfort in those cold, foggy, and grey winter days. The kale variety is ideal for winter time, as the kale leaves are best when frosted, and the cold tenderizes the leaves and improves the flavor. However, the dish can also be made at home. The vegetables are cut and boiled in a pot, and when they are cooked, the water is drained and the vegetables are mashed together with butter, salt, pepper, and parsley in order to accentuate the flavors.

Stamppot

Belgium

One of the most popular meals in Belgium is a potato-based side dish known as stoemp. It consists of mashed potatoes enhanced by the addition of other vegetables such as carrots and leeks. They are boiled or fried, mixed, and then pur&eacute;ed with mashed potatoes. Optional ingredients include fried onions, shallots, bacon, or various herbs. Stoemp has been present in Belgian cuisine since the 19th century, and it is believed that it was developed during the times of hardship when meat was scarce, and leftover food was used to prepare new, tasty meals. Today, stoemp can be found in numerous Belgian restaurants, but it is also traditionally made at home to complement the main dish. Belgians prefer to eat stoemp alongside sausages, but it is also often served as an accompaniment to chicken, pork, lamb, and even meatballs. It is recommended to pair this hearty side dish with a glass of fine Belgian beer.

Stoemp

Croatia

Sulkovački &scaron;terc is a poor man&rsquo;s dish originating from Croatia. This simple dish consists of only a few ingredients &ndash; potatoes, flour, salt, and bacon. In order to prepare it, the potatoes should be boiled and smashed. They are then transferred to a pan and combined with flour. The bacon is fried in another pan, and it is then taken out. The mixture of potatoes and flour is transferred to the pan in which the bacon was fried. When the combination becomes crispy on the edges, it is flipped and fried a bit more. The potatoes are then served with fried bacon on the same plate. In the past, &scaron;terc was made from leftover potatoes, and nowadays it can be served as a tasty accompaniment to stews and relishes, or it can be consumed on its own.