Potato dishes

salad dish

potato dish

dish made from boiled potatoes

fried pancakes of grated or ground potato

A croquette (; ; Spanish: croqueta) is a deep-fried roll originating in French cuisine and most extended in Spanish cuisine consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.

egg, potato and onion dish .

thumb|A macaroni, cheese and meat gratin.|170px right|thumb|Avocado gratin.|170px Gratin () is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, cheese, or egg. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top, and it is often served in its baking dish.

traditional Slovak dish

potato dish

thumb|right|Raclette with boiled potatoes, pickles and onions Raclette (, ) is a dish of Swiss origin, also popular in other countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Swiss-type cheese marketed specifically to be used for this dish.

A pasty () is a British baked turnover pastry, a variety of which is particularly associated with Cornwall and Devon, but has spread all over the British Isles, and elsewhere through the Cornish diaspora. It consists of a filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle.

meat pie with a crust or topping of mashed potato

Aligot () is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made on the high plateau of Aubrac (part of the Aveyron, Cantal, and Lozère departments) in the southern Massif Central of France. This dish is a common sight in Auvergne restaurants.

thumb|right|250px|Colcannon recipe on a bag of potatoes Colcannon ( ) is a traditional Irish dish of mashed potatoes with cabbage. It is a popular dish on Saint Patrick's Day and on the feast day of St. Brigid.

Vichyssoise ( , ; ) is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.

Indian fast food item

Indian curry dish with cauliflower and potatoes

is a Japanese dish of meat, potatoes, and onions stewed in dashi, soy sauce, mirin, and sugar, sometimes with ito konnyaku and vegetables like carrots. Nikujaga is a kind of nimono. It is usually boiled until most of the liquid has been reduced. Thinly sliced beef is the most common meat used, although minced or ground beef is also popular. Pork is often used instead of beef in eastern Japan.

bread made with potato and flour

Kugel ( , pronounced or ) is a baked casserole, most commonly made from egg noodles (lokshen) or shredded potato. It is a traditional Ashkenazi Jewish dish, often served on Sabbath and Jewish holidays. American Jews also serve it for Thanksgiving dinner. In Hungary it is known as "vargabéles" and served as a sweet dish.

potato dish

Portuguese soup

French dish

thumb|Balls of lefse dough thumb|Lefse rolling pin

snack originating from the Indian subcontinent

British breakfast dish made with the shallow-fried leftover vegetables (cabbage, carrots, peas, Brussels sprouts, etc.), mashed potatoes, and sometimes cold chopped meat

Tartiflette () is a dish from Savoy in the French Alps. It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too.

thumb|Hutspot with karbonade (pork chop) thumb|Flanders|Flemish [[hutsepot]]

'''''' is a Friulian dish consisting mainly of heated cheese and potato and optionally, other ingredients, es. It is the most typical culinary preparation of the historical region of Friuli and of Friulian cuisine. Originally was prepared in the impoverished region as a way of recycling cheese rinds. There are two popular versions of the dish: one soft and thick, which is usually served in slices, and the other thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history of the thin version is disputed.

Bosnian dish

dish

Cornish dish made of baked fish

Coddle (sometimes Dublin coddle; ) is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley.

'''''' (; ) is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables and typically garnished with sausages.

A knish or knysh ( or , ) is a traditional food of Eastern European origin, characteristic of Ukrainian and Ashkenazi Jewish cuisine. It typically consists of a filling covered with dough that is baked or sometimes deep-fried.

Kreplach (from ) are small dumplings in Ashkenazi Jewish cuisine filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried. They are similar to other types of dumpling, such as Polish pierogi, Polish and Ukrainian uszka, Russian pelmeni, Italian ravioli or tortellini, German Maultaschen, and Chinese jiaozi and wonton. The dough is traditionally made of flour, water and eggs, kneaded and rolled out into thin sheets. Some modern-day cooks use frozen dough sheets or wonton wrappers. Ready-made kreplach are also sol

Kugelis, also known as bulvių plokštainis ("potato pie"), is a potato dish from Lithuania. Potatoes, bacon, milk, onions, and eggs are seasoned with salt and pepper and flavoured, for example with bay leaves and/or marjoram, then oven-baked. It is usually eaten with sour cream or pork rind with diced onions.

Fish and potato stew

British meal of sausages and mashed potato

a type of bread, consist of unleavened dough stuffed with a spiced mixture of mashed potato

thumb|Another view of a baeckeoffe Baeckeoffe (English: "baker’s oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany.

Swedish potato dish

Cacciatore () or cacciatora is an Italian dish prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine.

'''''' () is a preserved potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, and is known in various countries of South America, including Bolivia, Peru, Chile and Northwest Argentina. It is a five-day process, obtained by exposing a bitter, frost-resistant variety of potatoes to the very low night temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the intense sunlight of the day (this being the traditional process). The word comes from Quechua , meaning 'frozen potato' ('wrinkled' in the dialects of the Junín Region).

Canarian potatoes

potato dish

Perkedel are vegetable fritters from Indonesian cuisine. They are most commonly made from mashed potatoes; however, there are other popular variations, such as perkedel jagung (peeled maize perkedel), perkedel tahu (tofu perkedel), and perkedel ikan (minced fish perkedel). The dish is called begedil in Javanese as well as in Malaysia and Singapore, suggesting that this fried dish was introduced by Javanese immigrants to Malaysia and Singapore.

type of meat pie

savoury Belarusian and Polish dish made from potato

Layered potato casserole

Kartoffelkäse or in Austria usually Erdäpfelkäse (literally: potato cheese) is a spread from the regions of Bavaria and Austria. Its ingredients include potatoes, onions and sour cream.

prepared food

Ajiaco () is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb Galinsoga parviflora, known locally as guasca or guascas. In Cuba, ajiaco is prepared as a stew, while in Peru the dish is prepared with a number of regionally specific variations.

Peruvian appetizer of boiled yellow potatoes in a spicy, creamy sauce

Tombet or tumbet is a traditional vegetable dish from Majorca, consisting of layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. It is available at almost every local restaurant on the island.

thumb|Knedle with meat filling thumb|Knedle made of curd-based dough, filled with strawberries and peaches thumb|Apricot-filled knedle coated in buttered breadcrumbs and sprinkled with powdered sugar Knedle (plural from ), is a dish of boiled ball- or oval-shaped dumplings with a filling. The dough can be potato-based or made of choux pastry; sometimes it is curd-based. It is filled with fruits (whole strawberries, prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat, and other ingredients. Knedle are popular in Central and Eastern European countries. The fruit-filled variant

Stovies (also stovy tatties, stoved potatoes, stovers or stovocks) is a Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually onions and often pieces of meat. In some versions, other vegetables may be added.

thumb|Älplermagronen served with apple compote Älplermagronen, also spelled Älplermakkaronen, is a dish from the Alpine regions of Switzerland, consisting of pasta, potatoes, cream, cheese, and onions. The name is made up of "Älpler" as a designation for the Alpine herder and "Magronen", which was taken as a loan word from the Italian word maccheroni.

Kumpir (also coumpire) is a baked potato with various fillings. It is a popular fast food in the Balkans. thumb|250px|Kumpir

Truffade is a rural dish traditionally associated with Auvergne in France. It is a thick pancake made with thinly sliced potatoes that are slowly cooked in goose fat until tender, then mixed with thin strips of tomme fraîche (which is different from actual tomme cheese, which melts differently and will cause the recipe to fail). This mixture is stirred until it sticks together in a thick pastry, which is sometimes decorated with fresh parsley and may be served with a simple green salad.