These Flavor-Packed Potato Recipes Are Seriously Easy to Make (2024)

FAQs

What are three of the most famous potato dishes? ›

Prepared in its skin or peeled and cooked by methods including boiling, grilling, sautéing, and frying, the potato is used as a main dish or as a side dish, or as an ingredient.

Waxy potatoes such as red-skinned and fingerling potatoes are great for soups and salads because they hold their shape well during cooking. They don't do well as mashed potatoes as they tend to get pasty and don't result in a good texture.

Based on a comparison of 165 countries in 2021, Belarus ranked the highest in potato consumption per capita with 155 kg followed by Ukraine and Kyrgyzstan.

Kato Nevorkopi potatoes are recognized in Greece for their flavor, and are the main ingredient in various dishes, but can also be industrially processed into various products such as potato flour, chips, etc.

Oven-Roasted Potatoes

This might be our favorite way to cook potatoes. You can roast any type of potato, but Yukon Golds turn out best. Think creamy on the inside, crispy on the outside, caramelized perfection. Waxy potatoes like red potatoes, new potatoes and fingerling potatoes roast well, too.

So, experts agree that steaming and air frying your potatoes is the best way to cook them for healthy weight loss. They also recommend cooking with minimal oil with unsaturated fats like avocado oil and choosing toppings and herbs that are low-calorie and anti-inflammatory.

A tuber is a thickened underground part of a stem. It has buds that can produce a new plant through vegetative propagation. A tuber contains a large amount of edible starch that can be eaten. As a result, the edible portion of the potato is the stem.

The only thing you need to make mashed potatoes this holiday season is a cooling rack, according to TikTok user lorafied. Use your favorite mashed potato recipe, but instead of peeling the taters, just boil them whole with the skin on.

Which potato is best for making a french fry with a crunchy outside and a pillowy and smooth inside texture? ›

“For something crispy like fries, or a dish where the starch and the structure are important, I suggest a 'flour-y-ish' potato like russet or Idaho potatoes,” says Dufour. These sturdy spuds will hold their shape once cut and deep-fried, which means you don't need to worry about limp, soggy pommes frites.

Whole potatoes will take longer than cut-up or cubed potatoes, so it's important to test your potatoes for doneness. When they are ready you should be able to easily pierce them with a fork all the way through. You'll want to boil potatoes any time you don't want them to dry out (as they can when baked in the oven).

Waxy potatoes will hold their shape when boiled—and dressed with a ton of cheese and pepper. This makes waxy varieties the best choice for dishes where you want the potatoes to maintain their shape: Think potato salad, gratin, smashed crispy potatoes, cacio e pepe potatoes, or a tray of salt-roasted spuds.

The russet potato, despite its low fiber content, has very low sugar content and ranks the best (as having the lowest) sugar-to-fiber ratio.

Because of their high starch content, starchy potatoes don't hold together very well when cooked so avoid using them in dishes that require boiling, roasting or slicing like casseroles, potato bakes, gratins or potato salads.

Russets are the holy grail of starchy potatoes, as they are the most popular potato in their category. They are often the largest in size when compared to other potato types. Their skin is thick and dry, but their flesh is absorbent like a sponge when cooked.

But for the general population, these root vegetables are usually split into three types: waxy, starchy, and all-purpose potatoes.

1. French fries. Unsurprisingly, french fries are the best potato preparation out there. You can't go wrong with french fries, which are also an umbrella for potato products like tater tots and steak fries.

There are several countries that are famous for their potatoes, but perhaps the most well-known is Peru. Potatoes have been cultivated in Peru for over 7,000 years, and there are more than 4,000 different varieties of potatoes that are native to the country.