One Potato Two Potato

Europe

Ireland

Colcannon is a traditional Irish dish that is made by taking cooked potatoes and mashing them with kale or cabbage. The ingredients are made creamy by adding milk or cream and butter. The only seasonings used are salt and pepper. This dish can contain additional ingredients such as chives, onions, scallions, and leeks. Others might add bacon for extra flavor.

This dish is traditionally prepared for Halloween and is included in many Irish fortune-telling traditions. The name of the dish is derived from the Gaelic word cál ceannann which means white-headed cabbage. The dish is usually served as a meal by itself or accompanied by meat.

The Netherlands

Andijviestamppot is a traditional Dutch side dish that consists of mashed potatoes, mashed raw endive and bits of bacon for added flavor. The dish can include onions, vinegar, salt and pepper and at times milk is added for additional creaminess. This dish is popular during the winter months as comfort food.

Germany

Pickert is a German dish that originated in Westphalia. The main ingredients consist of flour, grated potatoes, eggs, milk, yeast, salt, sugar, oil, and raisins. After the batter is prepared the dish can be fried or baked.

It used to be a peasant dish since it was inexpensive and nourishing, Today people eat it with fruit compotes, sugar, cinnamon, or even leberwurst liver sausage.

France

Baeckeoffe is a one-pot dish that comes from the French region of Alsace. This delectable dish is made with vegetables, potatoes, wine, and three types of marinated meat - pork, beef, and lamb. It is a typical peasant's dish which literally translates to baker's oven since French women would leave the pots for the baker in the early morning. After finishing their chores for the day they would pick up the pot and have a ready meal.

Spain

Tombet is a traditional Mallorcan vegetable dish that is made of baked layers of aubergines or eggplants, red bell peppers, and potatoes that have been fried in olive oil. The dish is served topped with fried tomatoes, garlic, and parsley.

When served this dish resembles a crustless pie and is served as a main vegetarian dish or it can be accompanied by meat or fish. Today you can find it at most Mallorcan restaurants.

Poland

Babka ziemniaczana is a potato casserole that is considered to have originated from the popular Jewish kugel. The dish is made with grated potatoes combined with eggs then baked until it is golden and crispy. There are regional varieties and can include fried onions or crispy bacon. Potatoe babka is usually served sliced and can be enjoyed as a light main course or a delicious snack.

Italy

Crocchè is a famous Sicilian deep-fried snack. This snack is also called crocchè di patatte and panzarotti in Neapolitan. It is a combination of mashed potatoes, eggs, Parmigiano and mozzarella cheese, and parsley or mint leaves. Other ingredients can include provolone cheese, prosciutto, and salami.

This delicious snack was inspired by the well-known French croquette and it originated in the 17th century. At this time potatoes became a staple ingredient in Siciliy. Crocche is considered to be Italian street food but can be found in restaurants as a side dish or antipasto.

Asia

Pakistan

Aloo gosht, from the words aloo and gosht meaning potatoes and meat respectively. This is a delicious traditional Pakistani stew consisting mainly of meat and potatoes. Usually, it is prepared with lamb, mutton, or beef and if preferred chicken can be used.

The dish is prepared with chunks of meat and potatoes and slow-cooked with garlic, ginger, tomatoes, onions and spices like coriander, cinnamon, red chilli powder, turmeric and black pepper. The meat comes out tender and along with the potatoes is served up in a very delectable and flavorable broth. When served it is topped with freshly chopped coriander leaves.

India

Dum aloo, also called alu dum, is a traditional Indian dish that originated in Kashmir. The dish is prepared with potatoes, tomatoes, and onions that are cooked together in curry or masala sauce. It is said that preparing dum aloo is a kind of art because the dish has to be boiled and fried just right and the spices used have to be authentic.

Dum aloo is cooked over low heat in a traditional earthenware vessel (handi) that is usually sealed until the dish is ready. Its name is a combination of the words aloo (potatoes) and dum (steam, or warm breath).

Central America

Guatemala

Estofado con papas is a hearty Guatemalan potato stew.This dish is often associated with the cuisine of Sololá, and it may be prepared with or without meat. To prepare this stew the common ingredients included are onions, tomatoes or tomato sauce, carrots, peas, corn, peppers, garlic, mushrooms, oregano, parsley or cilantro, rosemary, salt, and pepper.

Occasionally the stew is enhanced with wine or beer and it should not be too thin but slightly thickened.