#potato
5 viral recipes tagged #potato.
-
Patatas Bravas — Spanish Fried Potatoes with Spicy Sauce
Spain's favourite tapa: crisp golden potato cubes topped with a smoky, spicy brava sauce (and often a cool garlic aioli). Crunchy outside, fluffy within, with a paprika-warm kick — they're on every bar table in Madrid. Simple, vegetarian and made for sharing with a cold drink.
-
Placki Ziemniaczane — Polish Potato Pancakes
Poland's golden potato pancakes: grated potato and onion bound with egg and a little flour, fried in hot oil until lacy, crisp-edged and tender within. Placki ziemniaczane are humble, thrifty and beloved — eaten with sour cream and sugar, with a mushroom or goulash sauce (placki po węgiersku), or simply with a sprinkle of salt straight from the pan. The trick is squeezing the grated potato dry.
-
Gratin Dauphinois — French Creamy Potato Gratin
The most elegant potato dish in the French repertoire: thinly sliced potatoes layered with garlic-infused cream and milk and baked slowly until meltingly tender inside and golden and bubbling on top. A true gratin dauphinois uses no cheese (that's gratin savoyard) — just potatoes, cream, garlic and a little nutmeg, cooked gently so the potato starch thickens the cream into something luxurious. It's the perfect side for roast meats and a star of the holiday table.
-
Tartiflette — Savoyard Potato, Bacon & Reblochon Gratin
The molten Alpine comfort dish of the French Savoie: sliced potatoes and lardons cooked with onion, layered in a dish and topped with a whole Reblochon cheese cut in half, which melts down through everything in the oven into a bubbling, golden, gooey gratin. A splash of white wine and a little crème fraîche enrich it. Tartiflette is après-ski food — rich, warming and unapologetically indulgent — and although it feels timeless, it was popularised in the 1980s to sell more Reblochon. Few dishes say 'cold day in the mountains' so deliciously.
-
Rösti — Swiss Crispy Fried Potato Cake
Switzerland's beloved potato cake and unofficial national dish: coarsely grated potatoes pressed into a pan and fried slowly in butter until they bind into a single golden cake, shatteringly crisp outside and tender within. Originally a farmer's breakfast in the Bern region, rösti is now eaten across Switzerland as a side or, loaded with cheese, egg or bacon, a meal in itself. The art is simple but exacting: the right potatoes, plenty of butter, patience, and a confident flip. Few things are as satisfying as a perfectly crisp, buttery rösti.