Top 100 European Potato Dishes

Kartupeļu pankūkas are Latvian potato pancakes, a quick mid-week meal that almost everyone knows how to prepare. They are made with a combination of grated potatoes, eggs, and flour, seasoned only with salt and pepper. Fried until golden brown, kartupeļu pankūkas are traditionally served with sour cream and lingonberry sauce. Although these pancakes were considered a cheap meal, they have recently started to appear on many coffee shop menus in the country.Expand

Pommes Anna is a minimalist, yet challenging French potato dish consisting of peeled, thinly sliced potatoes and butter. The dish is typically seasoned only with salt and pepper. The potato slices are arranged in overlapping layers, drizzled with butter, cooked on top of the stove, then baked in the oven. When served, the baking dish is inverted, so the bottom of the casserole ends up on top. The dish was invented by a chef named Adolf Dugléré in the 19th century, who named it after one of these two actresses – either Anna Deslions or Anna Judic. Pommes Anna are typically served as a side dish accompanying roasted meat dishes.Expand

These rustic, crispy potato pancakes belong to the traditional Slovak cuisine. They consist of a thick batter made with grated potatoes, eggs, flour, and a variety of spices. Pan-fried for a short period of time until golden-brown in color, these filling snacks are usually enjoyed as the main course accompanied by various milk products, or as a side dish that is typically served alongside hearty Slovak stews.Expand

Bulviniai blynai are traditional, crispy and mouth-watering Lithuanian potato pancakes. The combination of grated potatoes, diced onions, eggs, and flour is seasoned with salt and pepper and sometimes flavored with lemon juice before being fried until it develops a beautiful, golden color. Popular with both old and young, bulviniai blynai are served with sour cream, applesauce, or jam. This treat is often served at the Christmas table, and it is also a beloved Hannukkah snack.Expand

Tortilla de Betanzos is a Spanish dish originating from the Galician municipality of Betanzos. This dish is basically a local variety of tortilla de patatas or Spanish omelet. In Betanzos, it consists of potatoes, eggs, oil, and salt, nothing more and nothing less, so don't even think about tasting onions or chorizo in this local delicacy. The city became famous for its omelets because of a local woman, Angelita, who always prepared them without onions. But there's more – the eggs have to be really runny (resulting in really juicy omelets), while local high-quality potatoes have to develop a perfectly golden color during the frying process.Expand

Traditionally consumed by peasants in the historic Dauphiné region in France, gratin dauphinois is a savory dish consisting of thinly sliced potatoes, crème fraîche, and butter baked in a shallow earthenware cooking vessel. The dish can be eaten on its own, preferably with a salad on the side, or as an accompaniment to fish or meat dishes. The term gratin originally referred to the flavorful crust that was left in the pan after the dish was baked. The first mention of the dish dates back to July 12th, 1788, when it was served at a dinner hosted by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-General of the Dauphiné, for the officials of the city of Gap in the modern-day Hautes-Alpes region.Expand

Placki ziemniaczane are the well-known potato pancakes, a common and straightforward dish enjoyed in all parts of Poland. The combination of grated potatoes and onions, incorporated with eggs and occasionally flour, form the base of the dish. It is highly versatile, and it can be adapted with crushed garlic or spices such as marjoram, parsley, and chives, to satisfy every taste. Potato pancakes are round and small in size, similar to American pancakes, and usually fried in shallow oil. With dark and crispy skin and spongy and soft interior, this quick and adaptable dish is a staple in every Polish household. Even though Polish regard them as a national dish, slightly different varieties of potato pancakes can be found across Central and Eastern Europe. Their exact origin is hard to trace, but in all regions and countries, they represent one of the most popular traditional dishes. In Poland, they are usually served with sour cream, which can be elevated with chives, paprika, and horseradish, or a satisfying mushroom sauce. These crispy potato clusters are often consumed as a sweet treat when they are usually topped with thick applesauce or simply sprinkled with sugar. They are eaten for breakfast, lunch, or dinner, and make an excellent and quick sweet or savory snack.Expand

Žemaičių blynai is a traditional dish, and the name translates to Samogitian pancakes. These flat potato pancakes are made from eggs, salt, and coarsely mashed, riced, or grated potatoes, and they're filled with carrots or meat. The filling is often made with diced pork, eggs, and pepper. Once prepared, these oval-shaped potato pancakes are dipped in flour and fried in oil until golden brown. They're served with a dollop of sour cream, extra bits of bacon, sliced cucumbers, or beetroot salad. Žemaičių blynai can be served as they are or as an accompaniment to meat, fish, or egg dishes.Expand

Crocchè is a famous Sicilian deep-fried snack. Also known as crocchè di patatte, and panzarotti in Neapolitan, it is made with mashed potatoes, eggs, Parmigiano and mozzarella cheese, and parsley or mint leaves. Additional ingredients occasionally include provolone cheese, prosciutto, and salami. This tasty snack with a crunchy exterior and silky soft interior was inspired by the famous French croquette, and it originated in the 17th century, when potatoes became a staple ingredient in Sicily. Crocchè is most commonly regarded as Italian street food, but it is occasionally also served in restaurants as a side dish or antipasto. It is best to consume it freshly fried, hot, and crunchy, when it is usually served with a splash of lemon juice.Expand

Pommes fondantes is a traditional side dish originating from France and a technique of cooking new potatoes. The potatoes are well-scraped, washed, and dried, and then browned in butter, either whole, or with the ends cut off. They're roasted in butter and chicken or beef stock until fully cooked. If properly prepared, the potatoes should be golden on the outside and melting inside. The flavor of butter is essential to the dish, and margarine should be avoided at all costs because it will leave a sediment at the bottom of the pan that burns and sticks. Pommes fondantes are typically served as an accompaniment to meat dishes.Expand