Thepotato is astarchy,tuberouscrop. It is the world's fourth-largest food crop, followingrice,wheat andcorn.[1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato.[1] The potato was first domesticated by theAndean civilizations in the region of modern-day southernPeru and extreme northwesternBolivia[2] between 8000 and 5000 BCE.[3] It has since spread around the world and has become astaple crop in many countries.
The dishes listed here all use potato as their main ingredient.
| Name | Image | Region | Description |
|---|---|---|---|
| Ajiaco |  | Colombia | A potatosoup with regional variations. |
| Aligot |  | France | Made from meltedcheese blended into mashed potatoes, often with garlic. |
| Aloo gobi |  | Indian subcontinent | A dish of cauliflower, potato andturmeric. It is sometimes prepared with additionalspices. |
| Aloo gosht | .JPG) | Indian subcontinent | Potatoes with meat, usuallylamb or mutton, in a stew-likegravy. |
| Aloo pie |  | Trinidad and Tobago | A soft, calzone-shaped pie filled withboiled, spiced and mashed potatoes and other vegetables like green peas orchana dal, and fried. |
| Aloo posto | West Bengal, India | Poppy seed paste and potato pieces cooked together withmustard oil and dry black chillis. | |
| Aloo tikki |  | North India | Apatty made of spiced boiled potato. |
| Älplermagronen |  | Switzerland | A dish made of both potatoes and pasta, refined with cream, cheese and onions. |
| Baeckeoffe |  | Alsace, France | A mix of sliced potatoes, slicedonions, cubed mutton,beef andpork which have been marinated overnight in Alsatianwhite wine withjuniper berries and slow-cooked in a sealed ceramic casserole dish. |
| Baked potato |  | International | A potato baked in an oven; typically, but not always, served whole. |
| Bangers and mash |  | England | Mashed potatoes with sausages, topped with gravy. |
| Batatas a murro | .jpg) | Portugal | A dish of small new potatoes that are boiled or roasted and then lightly smashed (punched), seasoned with olive oil. |
| Batata harra |  | Lebanon | A spicy dish made of potatoes, red peppers,coriander, chili, and garlic, fried together inolive oil. |
| Batata vada |  | India | A savoryfritter. Thissnack food can also be made with lentil, dal, orgram flour. |
| Batates bechamel |  | Egypt | A dish of potatoes,béchamel sauce, andmeat. The béchamel sauce is made with flour, butter, milk, and white pepper powder. |
| Bauernfrühstück |  | Germany | A breakfast dish made from fried potatoes,eggs, onions,leeks or chives, andbacon orham. It is similar to the somewhat simpler English bubble and squeak, described below. |
| Bengal potatoes | India | Potatoes baked with spices,peppers andcurry, and then battered and deep-fried. | |
| Bombay potatoes |  | India | Cubes of potato fried with spices. |
| Boulangère potatoes | .jpg) | France | Layered thinly sliced potatoes with onion cooked in a casserole dish in stock.[4] |
| Bonda |  | India | A typicalSouth Indian snack prepared with potatoes or other vegetables. There are various sweet and spicy versions in different regions. |
| Boxty |  | Ireland | A traditional Irish potato pancake. |
| Brændende kærlighed | .jpg) | Denmark | A dish of mashed potatoes, topped with fried bacon and onions.[5] |
| Bryndzové halušky |  | Slovakia | Potatodumplings withsheep cheese and bacon. |
| Bubble and squeak |  | England | A traditional dish made withleftovers, the main ingredients being potato and cabbage. |
| Cacasse à cul nu |  | Ardennes department,France | Potatoes, onions, and often meat (bacon or sausage) cooked in aDutch oven. |
| Canarian wrinkly potatoes |  | Canary Islands, Spain | A traditional salt-cooked potato dish usually served with a pepper sauce calledmojo, or as an accompaniment to meat dishes. |
| Carne asada fries |  | Southwestern United States | Typically consists of French fries,carne asada,guacamole,sour cream and cheese.[6] |
| Cepelinai |  | Lithuania | Anational dish that is also eaten in northeasternPoland; a dumpling made fromriced potatoes and usually stuffed with minced meat. |
| Chapalele |  | Chile | A dumpling prepared with boiled potatoes andwheat flour. |
| Cheese fries |  | United States | A commonfast food dish consisting of French fries covered in cheese. |
| Chips | For the fried potato sticks, see§ French fries. For the crisp, sliced potatoes, see§ Potato chip. | ||
| Chips and dip |  | International | A food combination consisting of various types of chips or crisps and variousdips. Pictured is crab dip with potato chips. |
| Chocolate-covered potato chips |  | United States | Deep-fried thin potato slices that have been dipped into and coated with meltedchocolate orcocoa. |
| Chorrillana |  | Chile | French fries topped with sliced beef and sausages, scrambled eggs and fried onions. |
| Chuño |  | South America | Afreeze-dried potato product traditionally made byQuechua andAymara communities ofBolivia andPeru,[7] and known in various countries ofSouth America, including Bolivia,Chile and Peru. |
| Clapshot |  | Scotland | A traditional Scottish dish that originated inOrkney, created by the combinedmashing ofswede turnips and potatoes ("neeps andtatties") with the addition of chives, butter or dripping, salt and pepper. Some versions include onions. |
| Coddle |  | Ireland | Often made to use up leftovers, and therefore without a specific recipe, coddle most commonly consists of layers of roughly slicedpork sausages andrashers (thinly sliced, somewhat fattyback bacon) with sliced potatoes and onions. |
| Colcannon |  | Ireland | A traditional dish mainly consisting of mashed potatoes withkale orcabbage. |
| Cottage pie |  | United Kingdom Ireland | This dish consists of a bottom layer of minced beef, with a top layer of mashed potatoes. A variation using lamb mince is known as shepherd's pie. |
| Crisp sandwich |  | England | Asandwich that includes crisps (potato chips) as one of the fillings; any other common sandwich ingredient may be added. |
| Crocchè |  | Sicily, Italy | Made from mashed potato andegg, which is covered inbread crumbs and fried. |
| Croquette |  | International | A small bread-crumbed fried foodroll or patty that may be prepared with a wide range of ingredients such as potato, ground meat, cheese and vegetables, among others. |
| Dabeli |  | Kachchh, India | A snack food of India, originating in theKutch orKachchh region ofGujarat. It is a spicy snack made by mixing boiled potatoes with a dabelimasala, and putting the mixture between pav (hamburger bun) and served withchutneys made from tamarind, date, garlic, red chilies, and other ingredients. |
| Di san xian |  | Northeastern China | Stir-fried potato,eggplant and sweet peppers. |
| Disco fries |  | New Jersey | French fries topped with brown gravy and melted shredded cheese |
| Duchess potatoes | .jpg) | France | Consists of apurée of mashed potato andegg yolk, butter, salt, pepper, and nutmeg, forced from apiping bag or hand-moulded into various shapes that are then baked |
| Dum aloo |  | Indian subcontinent | Potatoes, usually smaller ones, are first deep-fried, then cooked slowly at low flame in a gravy with spices.[8] |
| Farali potatoes | India | Deep-fried potato, prepared with green chili peppers; may be eaten duringfasting. | |
| Far far |  | India | Snack food composed primarily ofpotato starch and tintedsago. May also containtapioca and wheat flour.[9] |
| Fish pie |  | England | A traditionalcasserole with a layer of white fish in béchamel sauce underneath, and a layer of mashed potatoes on top. |
| Fondant potatoes | France | Cylinders of potato part-cooked by frying, then finished in a simmering mixture of butter andstock. | |
| French fries |  | International | Deep-fried potato sticks. |
| Fries with the works | Prince Edward Island, Canada | A common potato dish that consists of French fries (freshly cut or frozen) topped with gravy, ground beef, and green peas.[10] | |
| Fritter roll | Scotland | One or two potato fritters enclosed in a floury bap (bread roll); usually served withsalt and vinegar, sometimes withtomato ketchup orbrown sauce atop the fritters. | |
| Funeral potatoes |  | Intermountain West region of the United States | A traditional potatohotdish or casserole[11] of the Intermountain West region, named for its common appearance as aside dish during traditional after-funeral dinners.[12] |
| Gamja ongsimi |  | Korea | Dumplings made from ground potato and chopped vegetables in a clear broth. |
| Gamjajeon |  | Korea | A variety ofjeon, or Korean-style pancake, made by pan-frying finely grated potato in afrying pan withvegetable oil. |
| Game chips | England | Thin, fried slices of potato. | |
| Gefillde |  | South-westGermany andAlsace, France | Gefillde are filledRaspeballs made from raw and cooked potatoes; they are known as specialties of south-west Germany and Alsace.[13] The filling of the Raspeball can be pork, beef or liver sausage. Other ingredients can be soaked bread rolls, cut onion, parsley and leek. Traditionally the food is served withSauerkraut and a bacon–creamsauce.[14] |
| German fries |  | International | A preparation of fries in which potatoes are sliced into uniform sizes and shapes,[15] fried or deep-fried, and sometimes prepared with additional cooked ingredients such as onion, green pepper and bacon.[16][17][18] |
| Gnocchi |  | Italy | Thick, soft dumplings that may be made fromsemolina,[19] ordinary wheat flour,[20] flour and egg,[21] flour, egg, and cheese,[22] potato,[23] breadcrumbs,[24] or similar ingredients.[25][26][27] |
| Gratin |  | France,Switzerland | A widespreadfood preparation technique in which an ingredient, often potato, is topped with abrowned crust, often usingbreadcrumbs,grated cheese, egg or butter.[28][29][30] Gratin is usually prepared in a shallow dish of some kind. It is baked or cooked under anoverhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.[28] |
| Hachis Parmentier |  | France | Made with mashed, baked potato, combined with diced meat andsauce lyonnaise and served in the hollowed-out potato skins.[31] |
| Halal snack pack |  | Australia | Deep-fried potato chips topped withdoner kebab meat and cheese. The dish is topped with a trio ofgarlic sauce,chilli sauce andbarbecue sauce. |
| Hash browns |  | International | Potato pieces that are pan-fried after being shredded,julienned,diced, or riced. |
| Hasselbackspotatis (Hasselback potato) |  | Sweden | A baked potato cut partway through into thin slices and topped with butter and other ingredients. |
| Home fries |  | United States United Kingdom | A type of basic potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes that are sometimes unpeeled and may have beenpar-cooked by boiling, baking, steaming, or microwaving. |
| Hot hamburger plate | United States | Bread (usually white) with a hamburger patty placed on top that is then covered in French fries and topped with brown (beef) gravy. | |
| Hutspot |  | Netherlands | Boiled and mashed potatoes, carrots and onion. |
| Janssons frestelse |  | Sweden | A traditional casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a SwedishChristmas smörgåsbord. |
| Kapsalon |  | Netherlands | Fries, topped with döner orshawarma meat, grilled with a layer ofGouda cheese until melted and then subsequently covered with a layer of dressed salad greens. |
| Knish |  | Eastern Europe | A savory snack consisting of potato, usually covered in dough, baked, grilled, or deep-fried. |
| Knödel |  | Central Europe | Large roundpoached or boiled potato or bread dumplings, made withoutyeast. |
| Kopytka |  | Poland | Potato dumplings popular in several Central and Eastern European regions. The traditional Polish version is typically cooked in salted water, while other regional versions (such as Belarusian and Lithuanian) are baked first. |
| Korokke |  | Japan | A Japanese deep-fried dish originally related to the French croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce; shaping the mixture into a patty; rolling it in wheat flour, eggs, and Japanese-style breadcrumbs; then deep-frying this until brown on the outside. |
| Kouign patatez | Brittany, France | Breton for 'potato cake'; prepared with crushed boiled potatoes mixed with flour. The resulting dough is then shaped into small pancakes and pan-fried. | |
| Kroppkaka |  | Sweden | Potato dumplings with a filling of onions and pork or bacon. |
| Kugel |  | Ashkenazi Jews, Europe | A pudding or casserole made from egg noodles or potatoes. |
| Kugelis |  | Lithuania | Potatoes, bacon, milk, onions, and eggs, baked in a low casserole dish. |
| Latka |  | Eastern Europe | InAshkenazi cuisine, a potato pancake made with grated potato. |
| Lefse |  | Norway | A traditionalflatbread prepared with leftover potatoes and flour. |
| Llapingacho |  | Ecuador | Fried potato patties or thick pancakes stuffed with cheese. |
| Lyonnaise potatoes |  | Lyon, France | Sliced pan-fried potatoes and thinly sliced onions,sautéed in butter with parsley. |
| Maluns |  | Grisons region of Switzerland | Consists primarily of boiled potatoes mixed with flour, then slowly fried in butter. Typically eaten with apple compote and cheese or meat. |
| Mashed potato |  | International | A dish of potatoes that have been boiled and mashed, typically prepared with milk and butter. |
| Meat and potato pie | .jpg) | Lancashire, England | A meat and potato pie has a similar filling to aCornish pasty and differs from ameat pie in that its content is oftenminced and usually less than 50% meat. They are typically eaten astake-aways. |
| Milcao |  | Chile | A traditional potato pancake dish made withChilotan potatoes. It can either be baked, or fried. |
| Mince and tatties |  | Scotland | Minced beef, onions, carrots or other root vegetables, seasoning and stock, served with boiled potatoes (mashed or whole). Some cooks add thickening agents such asflour,oatmeal orcornflour to the mince.[32][33] |
| Munini-imo |  | Japan | A savory pancake made withpotato flour.[34] |
| Nikujaga | .jpg) | Japan | A stew of potatoes and onion with sweetenedsoy sauce. |
| Nilaga |  | Philippines | A soup made of meat (usually beef or pork), potatoes, carrots, and cabbage, occasionally also with string beans andplantains. |
| Okroshka |  | Russia | A cold soup with raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham withkvass and a sour cream such assmetana. |
| Olivier salad |  | Russia | Also known asRussian salad orStolichny salad; it usually includes potatoes, diced boiled chicken (or sometimes ham orbologna sausage), eggs, brined dill pickles, carrots, green peas, and onions, mixed and dressed with mayonnaise. Variations of this salad are also popular in Eastern Europe, the Balkans, and Spain, as well as in some Asian and South American countries. |
| Papa a la huancaína |  | Peru | Anappetizer of boiled yellow potatoes (similar toYukon Gold potatoes) in a spicy, creamy sauce called huancaína sauce. |
| Papa rellena |  | Peru | Mashed potatoes formed into balls, stuffed with seasoned ground meat and spices, and deep-fried. |
| Papas chorreadas | Colombia | Ared potato and creamy cheese dish served with onion and tomato. | |
| Papet Vaudois |  | Vaud region of Switzerland | Consists primarily of boiled potatoes and leeks, accompanied with pork sausages. |
| Patatas bravas |  | Spain | Often served as atapa in bars. It typically consists of white potatoes that have been cut into irregular shapes of about 2 centimeters, fried in oil and served warm with a sauce such as spicy tomato sauce or anaioli |
| Patatnik |  | Bulgaria | Slow-cooked grated potatoes, onions, salt andspearmint. |
| Pâté aux pommes de terre |  | France | A specialty of theLimousin and theAllier (Bourbonnais) regions in CentralFrance,[35] its main ingredients are potato slices andcrème fraîche, which are used to fill apuff pastry crust. |
| Pattie |  | England | A battered and deep-fried disc of mashed potato, seasoned withsage and onion. It is sold in theport towns ofHartlepool,Kingston upon Hull andLiverpool.[36] |
| Suan la tu dou si (酸辣土豆丝) | Northeastern China | Hot and sour shredded potato salad. | |
| Péla | France | Prepared with fried potatoes andReblochon cheese. | |
| Perkedel/begedil |  | Indonesia,Malaysia andSingapore | Deep-fried ground potato patties filled with minced meat or vegetables. |
| Pickert |  | Germany | A flat, fried or baked potato dish that can be considered a kind of flattened dumpling or pancake |
| Pitepalt |  | Sweden | Mostly made of raw potatoes andbarley flour; the dish has many varieties. |
| Pommes Anna |  | France | Sliced, layered potatoes cooked in melted butter. |
| Pommes dauphine |  | France | Sometimes referred to as dauphine potatoes,[37] they are crisp potato puffs made by mixing mashed potatoes with savourychoux pastry, forming the mixture into dumpling shapes, and then deep-frying at 170° to 180 °C.[37] |
| Pommes sarladaise |  | France | Often served withduck confit. Sliced potatoes seared in goose or duck fat with garlic, then steamed until soft but still crisp.[38] |
| Pommes soufflées |  | France | Twice-fried slices of potato. First fried at 150 °C (300 °F), cooled, then fried again at 190 °C (375 °F), causing the slices to puff up. |
| Potato babka |  | Eastern Europe | A savory dish, popular especially inPoland, where it is known as babka kartoflana, andBelarus. It is made fromgrated potatoes, eggs, onions, and pieces of smoked, boiled or fried bacon and (especially in Poland) sausage. |
| Potato biscuit |  | International | Acookie made of potatoes. |
| Potato bread |  | Ireland | A form of bread in which potato replaces a portion of the regular wheat flour. |
| Potato candy |  | Appalachian | A rolled confection using a combination of mashed potatoes andpowdered sugar to make a dough, usually filled withpeanut butter. |
| Potato cake |  | International | May refer to different preparations of potatoes. |
| Potato chip |  | England | Thinly sliced potatoes that have been deep-fried or baked until crunchy. |
| Potato doughnut |  | United States | Sometimes called a Spudnut, it is adoughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour. |
| Potato filling |  | Pennsylvania Dutch | Prepared with mashed potatoes, bread and additional ingredients.[39] |
| Potato pancake |  | International | Shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. |
| Potato salad |  | International | A dish made from boiled potatoes that comes in many versions in different regions of the world. Though called asalad, it is generally a side dish, as it usually accompanies themain course. |
| Potato scallops |  | Australia | In Australia (especially New South Wales, Queensland and the Australian Capital Territory), "potato scallops" are in the form of thin slices of potato, battered and deep-fried. Alternatively called potato cakes (Victoria and Tasmania), fritters (South Australia and New Zealand) or simply scallops. |
| Potato scone |  | United Kingdom | A regional variant of the savourygriddle scone which is especially popular in Scotland. Many variations of the recipe exist, and they generally include liberal quantities of boiled potatoes, butter and salt. |
| Potato skins |  | United States | A snack food or appetizer made with slices of half-spherical pieces of potatoes with the skin left on. They may be partially hollowed out to allow space for various toppings. The potato side is covered with toppings such as bacon, cheese, andgreen onions. |
| Potato stew |  | United States,Eastern Europe | A main course made with large-cut potato pieces, without skins, either boiled or baked with tomato sauce and other vegetables. Usually a vegetarian dish, although beef (Massachusetts) or porksmoked meats (Romania) may be added. |
| Potato waffle |  | United Kingdom | A potato-basedsavory food in awaffle-like lattice shape. They are common in theUK andIreland and are also available in some other countries. |
| Potato wedges |  | International | A variation of French fries. As their name suggests, they are wedges of potatoes, often large and unpeeled, that are either baked or fried. They are usually seasoned with a variety of spices, commonlypaprika, salt and pepper. |
| Potatoes O'Brien |  | Boston, United States | Pan-fried potatoes along with green and red bell peppers. |
| Potatonik | Ashkenazi Jews, Europe | May refer to two distinct potato-based dishes derived from Ashkenazi Jewish cuisine. One version is a hybrid betweenpotato kugel and bread, containing shredded potatoes, onion, flour and leavened with yeast.[40] Another dish, apparently unrelated but called by the same name, is essentially a very large latke meant to be cut into wedges at the table.[41] | |
| Poutine |  | Quebec, Canada | A commonCanadian dish, originating inQuebec, made with French fries, topped with a light browngravy-like sauce andcheese curds.[42] |
| Poutine râpée |  | Acadia, Canada | A traditionalAcadian dish that in its most common form consists of a boiled potato dumpling with a pork filling; it is usually prepared with a mixture of grated and mashed potato. |
| Raclette |  | Switzerland | Raclette is both a type of cheese and a Swiss dish based on heating the cheese and scraping off (racler) the melted part. The melted cheese is then eaten along with boiled potatoes, often accompanied by pickles. |
| Rakott krumpli |  | Hungary | A potato dish featuring potatoes, sour cream, smoked sausage, hard-cooked eggs, and bread crumbs that are layered and baked. |
| Ragda pattice |  | India | Patties made from boiled mashed potatoes and covered with a curry of mashed and fried peas with onions, spices and tomatoes. |
| Rappie pie |  | Canada | A casserole-like dish traditionally formed by grating potatoes, then squeezing them throughcheesecloth, upon which other ingredients are added. |
| Raspeball |  | Norway,Germany | A dumpling prepared with grated potato, salt and flour, and oftenbarley. |
| Reibekuchen |  | Germany | Potato fritters that are common in many areas of Germany. |
| Rewena bread |  | New Zealand | A traditionalMāori (Polynesian)sourdough potato bread. |
| Rösti |  | Switzerland | Consists primarily of grated potatoes, with a number of additional ingredients sometimes added. |
| Rumbledethumps |  | Scotland | A traditional dish from theScottish Borders. The main ingredients are potato, cabbage and onion. |
| Salchipapa |  | Latin America | A fast food dish commonly consumed as street food throughout Latin America, it typically consists of thinly sliced pan-fried beef sausages and French fries, mixed together with a savory coleslaw on the side. |
| Salt potatoes |  | Syracuse, New York,United States | As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste waterlogged. The potatoes have a unique texture closer to fluffy baked potatoes, only creamier.[43] |
| Samosa |  | Indian subcontinent | A fast food of the Indian subcontinent made with wheat flour dough and potatoes as a main ingredient, sometimes with other vegetables. |
| Schupfnudel |  | SouthernGermany, Austria | A dumpling or thick noodle in southern German and Austrian cuisine; often served as a savory dish with sauerkraut but also in sweet dishes in combination withapple sauce. |
| Silesian dumplings |  | Poland | In Polish:kluski śląskié. Made of boiled and then mashed potatoes (moderately cooled, but still warm), potato flour, an egg (optional) and a dash of salt. |
| Sjömansbiff |  | Sweden | Scandinavian dish of beef, onions and potatoes cooked in beer, usually aporter. |
| Skomakarlåda | Sweden | Composed of a slice of beef served with gravy and mashed potatoes and typically garnished with diced bacon and chopped pieces of leek. | |
| Slaps |  | England | Sliced potatoes stacked on top of each other and baked, then fried, sometimes containing root vegetables and topped withcinnamon.[citation needed] |
| Spanish omelette |  | Spain | Potato and egg fried in olive oil (also called a tortilla). |
| Spice bag |  | Ireland | French fries/chips, chicken strips, peppers and spices. |
| Stamppot |  | Netherlands | Potatoes mashed with vegetables and sausage or other stewed meats. |
| Steak frites |  | France andBelgium | Pan-fried steak paired with deep-fried potatoes (French fries). |
| Stegt flæsk |  | Denmark | Fried bacon served with potatoes and a parsley sauce (med persillesovs). |
| Stoemp |  | Belgium | ABrussels variant of thestamppot dish in thecuisine of Belgium andthe Netherlands. It consists of pureed or mashed potatoes and other root vegetables and can also include cream, bacon, onion or shallot, herbs, and spices. |
| Stovies |  | Scotland | A stew containing potatoes with variations containing onion, leftover roast beef, corned beef, mince or other sorts of meat. |
| Sweetened potato casserole |  | Finland | A Christmas dish of puréed potatoes mixed with wheat flour. |
| Kaju kishmish potato wedges | India | Pan-fried potato wedges coated with peanut–sesame spice mix, cashews, and raisins. | |
| Szałot |  | Silesia | Potato salad made with carrots, peas, ham, various sausages,pickled fish, and boiled eggs, with olive oil or mayonnaise. |
| Tartiflette |  | Haute-Savoie,France | Potatoes,Reblochon cheese,lardons and onions. |
| Tashmijab | Svaneti, Georgia | A variant of mashed potatoes withsulguni cheese. | |
| Tater Tots |  | United States | Potato pieces industrially formed into small cylinders and deep-fried (similar to hash browns). |
| Tombet |  | Spain | Sliced potatoes, eggplant, and red bell peppers previously fried in olive oil, served in a low-sided dish. |
| Tornado potato | .jpg) | South Korea | Spiral-cut potatoes, deep-fried until crisp. |
| Trinxat | .jpg) | Catalonia, Spain | A dish of potatoes, cabbage, and pork. In the image, the trinxat is on the right. |
| Truffade |  | France | A thick pancake of slowly cooked, thinly sliced potatoes that are then mixed with strips oftome fraîche. |
| Woolton pie | .jpg) | England | One of several dishes commended by the British Ministry in Food World War II to provide a nutritional diet despite food shortages and rationing of meat. |
| Xogoi momo | Tibet | Balls of breaded, mashed potato and dough shaped with minced meat filling. | |
| Zippuli |  | Italy | Fried potato dough. |
| Potatisbullar [sw] | Sweden | Smashed potatoes and eggs covered in breadcrumbs and fried. | |
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