Potato Recipes
85 recipes with potatoes, including Niçoise Salad, Easter Russian Salad and Patatnik. 34 are vegetarian and 0 take less than 30 minutes.
Vegetable Samosas
India's best-known street snack: crisp, blistered pastry folded into cones around spiced potato and peas, fried slowly so the crust stays flaky, and eaten hot with tamarind chutney.
Pulpo a la Gallega
Galicia's fair-day octopus — boiled until tender, snipped into coins over boiled potatoes and finished with olive oil, coarse salt and smoked paprika, served on a wooden board.
Bacalhau à Brás
Lisbon's favourite salt-cod dish — flaked bacalhau, matchstick fried potatoes and soft onions bound with barely set scrambled eggs, then scattered with parsley and black olives.
Hachis Parmentier
France's answer to cottage pie, named after Antoine Parmentier, who championed the potato — a savoury beef and onion layer under buttery mash, finished with Gruyère and baked until golden.
Gratin Dauphinois
The potato gratin of the Dauphiné in the French Alps — thin slices of potato baked slowly in garlic-scented cream and milk, with no cheese at all, until tender, golden and firm enough to cut.
Tartiflette
The ski-resort bake of Savoie in the French Alps — potatoes, smoked lardons and onions cooked in white wine, topped with a whole Reblochon cheese, rind and all, and baked until it melts over everything.
Rösti
Switzerland's golden potato cake, once the breakfast of Bernese farmers — grated parboiled potatoes pressed into hot butter and fried slowly until a thick, crisp crust forms on both sides.
Aloo Gobi
Potatoes and cauliflower cooked almost dry with turmeric, cumin, ginger and green chilli until tender and browned at the edges: an everyday North Indian vegetable dish, eaten with flatbread or as a side to dal.
Shchi
Russia's oldest everyday soup — white cabbage simmered in a beef broth with potato, carrot and tomato, better the next day and always served with a spoon of soured cream and dill.
Cullen Skink
The Scottish soup from the fishing village of Cullen — smoked haddock poached in milk, then simmered with potato and onion into a thick, smoky, creamy soup finished with parsley.
Cream of Asparagus Soup
A spring cream soup that uses the whole bunch — the woody ends simmered into the stock, the stalks blended smooth and passed through a sieve, and the tips kept back to float on top.
Draniki (Belarusian Potato Pancakes)
Belarus's national dish — grated raw potato with onion, bound with a little egg and flour and fried in hot oil until lacy and crisp at the edges, then eaten straight from the pan with cold sour cream.
Lángos (Hungarian Fried Flatbread)
Hungary's beach and market snack — a potato-enriched yeast dough stretched by hand and deep-fried until puffed and golden, then brushed with garlic, spread with sour cream and buried in grated cheese.
Duck Confit
Gascony's way of preserving duck — legs cured overnight with salt, garlic and thyme, cooked slowly submerged in their own fat until meltingly tender, then crisped skin-side down before serving.
Fish Pie
The British comfort classic — chunks of white fish, smoked haddock and salmon poached in milk and folded into a parsley sauce with prawns and boiled egg, under a golden crust of cheesy mash.
Irish Stew
Ireland's plain, honest one-pot — lamb braised slowly with potatoes, onions, carrots and thyme in nothing but water, until some potatoes melt and thicken the broth while others hold their shape.
Pork with Potatoes
The Bulgarian Sunday tray of pork shoulder and potatoes baked with onion, paprika and savory in a little white wine — covered first so the pork softens, then uncovered so both brown in the fat.
Turkish Red Lentil Soup
Mercimek çorbası, the soup of every Turkish lokanta — red lentils simmered with onion, carrot and potato, blended smooth and finished with a sizzling drizzle of butter, paprika and dried mint, with lemon squeezed over at the table.
Massaman Beef Curry
A mild, fragrant Thai curry with Persian and Indian roots: beef braised slowly in coconut milk with massaman paste, cinnamon and cardamom, with potatoes and peanuts, balanced with tamarind, palm sugar and fish sauce.
Potatoes with Mushrooms
Potatoes and mushrooms baked together with onion, garlic and savory until the potatoes soak up the mushroom juices and brown on top — a lenten Bulgarian oven dish for autumn, finished with fresh dill.
Lenten Moussaka with Potatoes and Mushrooms
The Bulgarian moussaka without meat, egg or milk: potatoes, mushrooms and carrots baked under a lenten topping of flour cooked in oil and whisked with water, which sets like a white sauce. A staple of the Christmas fast.
Baked Vegetable Kyufteta
Lenten patties of potato, carrot, pepper and onion, bound with breadcrumbs and flour and baked rather than fried — a Bulgarian dish with no egg or cheese, as good cold as hot.
Roast Potatoes with Garlic and Savory
Potato chunks parboiled, roughed up and roasted in hot oil with garlic and savory until craggy and crisp — the Sunday side for Bulgarian roast chicken and lamb. The rough edges are where the crunch comes from.
Chips with Grated Sirene
Bulgaria's favourite side and bar snack — hand-cut chips fried twice for crunch and buried under finely grated sirene while still hot, so the salty cheese clings and softens.
Frequently asked questions
How many recipes with potatoes are on svcs.bg?
85: 74 cooking recipes, 10 salads and 1 sauce.
What is the quickest recipe with potatoes?
New Potatoes with Dill, in about 30 minutes. Mashed Potatoes (35 min) and Dairy-Free Mashed Potatoes (35 min) are quick too.
Are there vegetarian recipes with potatoes?
Yes, 34 of the 85 are vegetarian, for example Vegetable Samosas, Gratin Dauphinois and Rösti.
What goes with potatoes in these recipes?
Most often beef (12), yoghurt (10) and fish (9) (the number of recipes is in brackets).
How is a recipe with potatoes chosen?
From its ingredient list, not its name: a recipe is here when its ingredients include potatoes. Stocks, seasonings and lines like "water for the rice" don't count. The list updates itself with every new recipe.