List of potato dishes

The potato is a starchy, tuberous crop. It is the world's fourth-largest food crop, following rice, wheat and corn.[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 the Andean civilizations in the region of modern-day southern Peru and extreme northwestern Bolivia[2] between 8000 and 5000 BCE.[3] It has since spread around the world and has become a staple crop in many countries.

Potatoes cooked in different ways.

The following is a list of dishes that use potato as a main ingredient.

Name Image Region Description
Ajiaco Colombia A potato soup with regional variations
Aligot France Made from melted cheese blended into mashed potatoes (often with some garlic)
Aloo gobi Indian subcontinent A dish of cauliflower, potato and turmeric. It is sometimes prepared with additional spices.
Aloo gosht Indian subcontinent Potatoes with meat, usually lamb or mutton, in a stew-like gravy
Aloo pie Trinidad and Tobago A soft, calzone-shaped pie filled with boiled, spiced and mashed potatoes and other vegetables like green peas or chana dal, and fried
Aloo posto West Bengal, India Poppy seed paste and potato pieces cooked together with mustard oil and dry black chillis
Aloo tikki North India A spiced boiled potato croquette
Älplermagronen Switzerland A dish made of both potatoes and pasta, refined with cream, cheese and onions
Baeckeoffe Alsace, France A mix of sliced potatoes, sliced onions, cubed mutton, beef and pork which have been marinated overnight in Alsatian white wine and juniper 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
Batata harra Lebanon A spicy dish made of potatoes, red peppers, coriander, chili, and garlic which are all fried together in olive oil
Batata vada India A type of savory fritter. This snack food can also be made with lentil, dal, or gram flour.
Batates bechamel Egypt A dish of potatoes, bechamel sauce, and meat. The bechamel 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, and bacon or ham. It is similar to the somewhat simpler English bubble and squeak.
Bengal potatoes India Potatoes that are baked with spices, peppers and curry, and then battered and deep fried
Bombay potatoes India Cubes of potato fried with spices.
Boulangère potatoes France Layered thinly sliced potatoes with onion cooked in a casserole dish in stock
Bonda India A typical South 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 Denmark A dish of mashed potatoes, topped with fried bacon and onions.[4]
Bryndzové halušky Slovakia Potato dumplings with sheep cheese and bacon
Bubble and squeak England A traditional dish made with leftovers, the main ingredients being potato and cabbage.
Cacasse à cul nu Ardennes department, France Potatoes, onions, and often meat (bacon or sausage) cooked in a Dutch oven
Canarian wrinkly potatoes Canary Islands, Spain A traditional salt cooked potato dish eaten in the Canary Islands that is usually served with a pepper sauce called Mojo, 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.[5]
Cepelinai Lithuania A national dish that's also very popular in the northeastern part of Poland, it's a type of dumpling made from riced potatoes and usually stuffed with minced meat
Chapalele Chile A dumpling prepared with boiled potatoes and wheat flour.
Cheese fries United States A popular fast 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 various dips. Pictured is crab dip with potato chips.
Chocolate-covered potato chips United States Potato chips that have been dipped into melted chocolate or cocoa, and coated with the chocolate.
Chorrillana Chile French fries topped with sliced beef and sausages, scrambled eggs and fried onions
Chuño South America A freeze-dried potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru,[6] and is known in various countries of South America, including Bolivia, Chile and Peru.
Clapshot Scotland A traditional Scottish dish that originated in Orkney, it's created by the combined mashing of swede turnips and potatoes ("neeps and tatties") 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 sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes and onions.
Colcannon Ireland A traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage.
Cottage pie United Kingdom
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 A sandwich that includes crisps (potato chips) as one of the fillings. In addition to the crisps, any other common sandwich ingredient may be added.
Crocchè Sicily, Italy Made from mashed potato and egg, which is covered in bread crumbs and fried
Croquette International A small bread-crumbed fried food roll that may be prepared with many various ingredients such as potato, ground meats, cheese and vegetables, among others.
Dabeli Kachchh, India A snack food of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with a dabeli masala, and putting the mixture between pav (burger bun) and served with chutneys made from tamarind, date, garlic, red chilies, etc.
Di san xian Northeastern China Stir-fried potato, eggplant and sweet peppers
Duchess potatoes France Consist of a purée of mashed potato and egg yolk, butter, salt, pepper, nutmeg, which is forced from a piping bag or hand-moulded into various shapes which 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.[7]
Far far India Snack food composed primarily of potato starch and tinted sago. They may also contain tapioca and wheat flour.[8]
Fish pie England A traditional casserole with a layer of white fish in béchamel sauce underneath, and a layer of mashed potatoes on top.
Fondant potatoes France Roasted cylinders of potato.
French fries International Deep-fried potato sticks
Fries With The Works Prince Edward Island, Canada A common potato dish that consists of French fries (fresh cut or frozen) topped with gravy, ground beef, and green peas.[9]
Fritter roll Scotland One or two potato fritters enclosed in a floury bap (bread roll) and is usually served with salt and vinegar, sometimes with tomato ketchup or brown sauce atop the fritters.
Funeral potatoes Intermountain West region of the United States A traditional potato hotdish, or casserole[10] of the Intermountain West region. People called this dish funeral potatoes because the casserole is commonly served as a side dish during traditional after-funeral dinners,[11]
Gamja ongsimi Korea Dumplings made from ground potato and chopped vegetables in a clear broth
Gamjajeon Korea A variety of jeon, or Korean style pancake, made by pan-frying finely grated potato on a frying pan with vegetable oil
Game chips England Thin, fried slices of potato.
Gefillde south-west Germany and Alsace, France Gefillde are filled Raspeballs from raw and cooked potatoes, which are known as specialities in South-West Germany and Alsace.[12] The Filling of the Raspeball can be pork, beef or liver sausage. Other ingredients can be soaked bread rolls, cut onion, persil and leek. Traditionally the food is serves with sauerkraut and a bacon-cream-sauce.[13]
German fries International A preparation of fries in which potatoes are sliced into uniform sizes and shapes,[14] fried or deep fried and sometimes prepared with additional cooked ingredients such as onion, green pepper and bacon[15][16][17]
Gnocchi Italy Thick, soft dumplings that may be made from semolina,[18] ordinary wheat flour,[19] flour and egg,[20] flour, egg, and cheese,[21] potato,[22] breadcrumbs,[23] or similar ingredients.[24][25][26]
Gratin France, Switzerland A widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.[27][28][29] Gratin is usually prepared in a shallow dish of some kind. It is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.[27]
Hachis Parmentier France Made with mashed, baked potato, combined with diced meat and sauce lyonnaise and served in the potato shells.[30]
Halal snack pack Australia Deep fried potato chips topped with doner kebab meat and cheese. The dish is topped with a trio of garlic sauce, chilli sauce and BBQ 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 about halfway 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 been par-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 Swedish Christmas smörgåsbord.
Kapsalon Netherlands Fries, topped with döner or shawarma meat, grilled with a layer of Gouda 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 round poached or boiled potato or bread dumplings, made without yeast
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 (e.g. Belarusian/Lithuanian) are baked first.
Kouign patatez Brittany, France Breton for 'potato cake', it's prepared with crushed boiled potatoes mixed with flour. The resulting dough is then shaped into small pancakes and then 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 In Ashkenazi cuisine, a potato pancake made with grated potato
Lefse Norway A traditional flatbread 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 along 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 Lancashire, England A meat and potato pie has a similar filling to a Cornish Pasty and differs from a meat pie in that its content is often minced and usually less than 50% meat. They are typically eaten as take-aways.
Mince and tatties Scotland Minced beef, onions, carrots or other root vegetables, seasoning and stock, which is served with boiled potatoes (mashed or whole). Some cooks add thickening agents such as flour, oatmeal or cornflour to the mince.[31][32]
Munini-imo Japan A savory pancake made with potato flour.[33]
Nikujaga Japan A stew of potatoes and onion with sweetened soy sauce
Nilaga Philippines A soup made of meat (usually beef or pork), potatoes, carrots, and cabbage, occasionally also added with string beans and plantains.
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 with kvass and a sort of sour cream smetana.
Olivier salad Russia A salad with many variations. Also known as Russian salad or Stolichny salad. It usually includes potatoes, diced boiled chicken (or sometimes ham or bologna sausage), eggs, brined dill pickles, carrots, green peas and onions, dressed with mayonnaise. Variations of this salad are also popular in Eastern Europe, the Balkans, Spain, as well as in some Asian and South American countries.
Papa a la Huancaína Peru An appetizer of boiled yellow potatoes (similar to the Yukon Gold potatoes) in a spicy, creamy sauce called Huancaína sauce
Papa rellena Peru Mashed potatoes stuffed with seasoned ground meat and spices that is deep fried
Papas chorreadas Colombia A red potato and creamy cheese dish served with onion and tomato
Patatas bravas Spain Often served as a tapa 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 a spicy tomato sauce or an aioli
Patatnik Bulgaria Slow cooked grated potatoes, onions, salt and spearmint
Pâté aux pommes de terre France A speciality of the Limousin and the Allier (Bourbonnais) regions in Central France,[34] its main ingredients are potato slices and crème fraîche, which are used to fill a puff pastry crust
Pattie England A battered and deep fried disc of mashed potato, seasoned with sage and onion. It is sold in the port towns of Hartlepool, Kingston upon Hull and Liverpool.[35]
Suan la tu dou si (酸辣土豆丝) Northeastern China Hot and sour shredded potato salad
Péla France Prepared with fried potatoes and Reblochon cheese
Perkedel / begedil Indonesia, Malaysia and Singapore 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 and barley flour; the dish has many varieties
Pommes Anna France Sliced, layered potatoes cooked in much melted butter
Pommes dauphine France Sometimes referred to as dauphine potatoes,[36] they are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into dumpling shapes, and then deep frying them at 170° to 180 °C.[36]
Pommes sarladaise France Often served with duck confit. Sliced potatoes seared in goose or duck fat with garlic, then steamed until soft but still crisp.[37]
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 savoury dish, popular especially in Poland, where it is known as babka kartoflana, and Belarus. It is made from grated potatoes, eggs, onions, and pieces of smoked, boiled or fried bacon and (especially in Poland) sausage.
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 and powdered sugar to make a dough, usually filled with peanut butter
Potato cake International May refer to different preparations of potatoes
Potato chip International Thinly sliced potatoes that have been deep fried or baked until crunchy
Potato doughnut United States Sometimes called a Spudnut, it's a doughnut, 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[38]
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 a salad, it is generally a side dish, as it usually accompanies the main course.
Potato scallops Australia In Australia (esp. NSW, Qld & ACT), "potato scallops" are in the form of thin slices of potato, battered and deep-fried. Alternatively called potato cakes (Vic/Tas),Fritters (SA/NZ) or simply scallops.
Potato scone United Kingdom A regional variant of the savoury griddle 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, cheddar cheese, green onions, and anything else that might be found on a baked potato.
Potato waffle United Kingdom A potato-based savoury food in a waffle-like lattice shape. They are common in the UK and Ireland 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, commonly paprika, 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 between potato kugel and bread, containing shredded potatoes, onion, flour and leavened with yeast.[39] 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.[40]
Poutine Quebec, Canada A common Canadian dish, originating in Quebec, made with french fries, topped with a light brown gravy-like sauce and cheese curds.[41]
Poutine râpée Acadia, Canada A traditional Acadian 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 is layered and baked
Ragda pattice India Patties made from boiled mashed potatoes and covered with the stew-like curry which consists 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 through cheesecloth, upon which additional ingredients are added
Raspeball Norway, Germany A dumpling prepared with grated potato, salt and flour, with barley being used often
Reibekuchen Germany Potato fritters that are common in many areas of Germany
Rewena bread New Zealand A traditional Māori (Polynesian) sourdough potato bread
Rösti Switzerland Consists primarily of grated potatoes, and a number of additional ingredients are sometimes added
Rumbledethumps Scotland A traditional dish from the Scottish 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 consist 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, as ordinary boiled potatoes often do. The potatoes have a unique texture closer to fluffy baked potatoes, only creamier.[42]
Samosa Indian subcontinent A fast food of the Indian subcontinent with mashed potatoes and wheat as main ingredient.
Schupfnudel southern Germany, Austria Schupfnudel is a type of dumpling or thick noodle in southern German and Austrian cuisine. They are often served as a savory dish with sauerkraut but are also served in sweet dishes in combination with apple sauce.
Silesian dumplings Poland In Polish: kluski śląskie. Made of boiled and then mashed potatoes (moderately cooled, but still warm), potato flour, an egg (optional) and a little bit of salt.
Sjömansbiff Sweden Scandinavian dish of beef, onions and potatoes cooked in beer, usually a porter.
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 with cinnamon.
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 and Belgium 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 A Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands. It consists of pureed or mashed potatoes, 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 sorts of meat.
Sweetened potato casserole Finland A Christmas dish of puréed potatoes mixed with wheat flour.
Sweetened potato chips India An Indian dish: Potato chips mixed with cashew and dried grapes.
Szałot Silesia A type of potato salad made with carrots, peas, ham, various sausages, pickled fish, 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 with sulguni cheese
Tater Tots United States Potato pieces formed into small cylinders and deep fried (similar to hash brown)
Tombet Spain Sliced potatoes, eggplant, and red bell peppers previously fried in olive oil, served in a low-sided dish.
Trinxat Catalonia, Spain A dish of potatoes, cabbage, and pork. In the image Trinxat is on the right.
Truffade France A kind of thick pancake of slowly cooked, thinly sliced potatoes that are then mixed with strips of tome fraîche.
Woolton pie England One of several dishes commended British Ministry of Food World War II to provide a nutritional diet despite food shortages and rationing, of especially meat.
Xogoi Momo Tibet Balls of breaded, mashed potato and dough shaped with minced meat filling.
Zippuli Italy Fried potato dough.

See also


  1. "International Year of the Potato 2008 – The potato" (PDF). United Nations Food and Agricultural Organisation. 2009. Retrieved 26 October 2011.
  2. Spooner, DM; et al. (2005). "A single domestication for potato based on multilocus amplified fragment length polymorphism genotyping". PNAS. 102 (41): 14694–99. Bibcode:2005PNAS..10214694S. doi:10.1073/pnas.0507400102. PMC 1253605. PMID 16203994.
  3. Office of International Affairs, Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation (1989) online
  4. "Brændende kærlighed" (in Danish). Retrieved 2009-12-05.
  5. Allen Borgen (25 December 2008). "Stop at Picante and say, 'Fill 'er up!'". San Bernardino Sun. Archived from the original on 29 February 2012. Retrieved 22 December 2012.
  6. Timothy Johns: With bitter Herbs They Shall Eat it : Chemical ecology and the origins of human diet and medicine, The University of Arizona Press, Tucson 1990, ISBN 0-8165-1023-7, p. 82-84
  7. "'Dama Oluv'". Archived from the original on 2012-05-18.
  8. "Miltop Far Far". Miltop Exports. Retrieved 2012-01-22.
  9. "Fries With The Works (FWTW) - PEI Potatoes - Prince Edward Island". Retrieved 21 March 2018.
  10. Ravitz, Jessica (February 5, 2012). "Crossing the plains and kicking up dirt, a new Mormon pioneer". CNN Belief Blog. Retrieved 2012-02-06.
  11. Prues, Don; Heffron, Jack (2003). Writer's Guide to Places. Cincinnati: Writer's Digest Books. p. 325. ISBN 978-1-58297-169-8.
  12. "Rheinland-Pfalz: Bauernkost mit einem Hauch Frankreich".
  13. "Regionale Küche: Städte beinahe ohne Spezialitäten, Teil III". Die Welt. 14 March 2009.
  14. Smith, Andrew F. (2012). Fast Food and Junk Food. p. 283. ISBN 9780313393938. Retrieved 31 October 2014.
  15. "Lucky's Steak House moves up to Bay City, bringing with it great food, prices and value". 4 February 2011. Retrieved 31 October 2014.
  16. "NY Food Truck Lunch: Bauernwurst & German Fries From Hallo Berlin". CBS New York. September 18, 2012. Retrieved 30 October 2014.
  17. "Midwestern German Fries with Sausage Gravy". January 2, 2008. Retrieved 30 October 2014.
  18. Buonassisi 1985, recipe #850-853
  19. Buonassisi 1985, recipe #831-833
  20. Buonassisi 1985, recipe #837-838
  21. Buonassisi 1985, recipe #839-840
  22. Buonassisi 1985, recipe #854-857
  23. Buonassisi 1985, recipe #877 "Al Pien... si tratta di gnocchi, delicatissimi, secondo un'antica ricetta mantovana..."
  24. Waverley Root, The Food of Italy, 1971 passim
  25. Luigi Carnacina, Luigi Veronelli, La cucina rustica regionale (4 vol.), Rizzoli 1966, passim
  26. Accademia Italiana della Cucina, La Cucina: The Regional Cooking of Italy, tr. Jay Hyams, Rizzoli, 2009, passim
  27. Courtine.R (ed) (2003) The Concise Larousse Gastronomique London: Hamlyn ISBN 0-600-60863-8
  28. The American Heritage Dictionary of the English Language, Fourth Edition definition from
  29. Montagne, Prosper (1961). Larousse Gastronomique. USA: Crown Publishers. pp. 1101. ISBN 9780517503331.
  30. Le Guide Culinaire by Auguste Escoffier
  31. Henderson, Fergus (17 August 2014). "St John at 20: five classic Fergus Henderson recipes". The Observer. Retrieved 26 September 2014.
  32. O'Donnell, Jacqueline (8 February 2013). "Simply Special: classic mince and tatties". The Herald. Retrieved 26 September 2014.
  33. Sidney C. H. Cheung; Chee Beng Tan (22 June 2007). Food and Foodways in Asia: Resource, Tradition and Cooking. Psychology Press. pp. 136–. ISBN 978-0-415-39213-6. Retrieved 26 May 2012.
  34. Jean Anglade, Mémoires paysannes, Editions de Borée, 2003, ISBN 9782844941534 pg. 87
  35. "Pattie, Chips and Scraps". Retrieved 14 April 2012.
  36. Larousse Gastronomique (2009), p. 355. Hamlyn
  37. Kerry Saretsky. "Potatoes Sarladaises Recipe". Serious Eats. Retrieved 10 June 2018.
  38. "How did potato filling become a local holiday tradition?". Reading Eagle.
  39. Encyclopedia of Jewish Food, by Gil Marks, pg. 408.
  40. Bittman, Mark (16 December 2008). "Recipe of the Day: Potato Nik". The New York Times.
  41. Knight, A. (11 June 2007). "Poutine 101". Knight's Canadian Info Collection. Archived from the original on 24 September 2015. Retrieved 1 July 2011.
  42. "Syracuse Salt Potatoes". Just Good Eats, 2004. Archived from the original on March 13, 2012. Retrieved November 9, 2010.


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