Throw this easy, gherkin-flecked potato salad on a hot dog, or simply eat it on it’s own. Get the recipe for Potato Salad Hot Dog »

Homemade lemon mayonnaise adds zesty flavor to these tender, coarsely mashed potatoes. Get the recipe for Lemon Mayonnaise Smashed Potato Salad »

Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion.

Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »

To make these crisp-crusted fritters, mashed potatoes blended with pan-fried shallots and freshly grated nutmeg are dipped in beaten egg and fried. Get the recipe for Padang-Style Mashed Potato Fritters (Perkedel Kenteng) »

In Spain, the stopgap to late-night dinners is bar snacks like patatas bravas, crisp potatoes blanketed in mayonnaise and a thick spicy tomato sauce. Get the recipe for Patatas Bravas »

Dill-and-new-potato salad is an iconic summer food in Sweden. In this version, sautéed kohlrabi, fresh dill, and boiled potatoes are warmed in melted butter to make a simple side dish that’s perfect for picnics and backyard barbecues.

These squares of crispy potato flatbread are similar to potato farls, the fried potato bread that’s a traditional part of the Northern Irish breakfast known as an Ulster Fry. Get the recipe for Irish Potato Bread »

In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette al Pesto »

For this Mumbai street-food snack w, mashed potatoes are seasoned with cumin, mustard seeds, curry leaves, ginger, and chile; balls of the aromatic mash are then coated in a turmeric-accented chickpea-flour batter and deep-fried until crisp and golden. Get the recipe for Indian Mashed Potato Fritters (Aloo Bonda) »

South Indian Masala Potatoes (Aloo Masala)

This hearty meat and potato casserole is perfect for a nontraditional Passover main.

Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw.

In the Indian city of Hyderabad, this dish is traditionally made using goat, but lamb makes an excellent substitute.

Flaxseed oil adds a pleasant nutty flavor to this classic East German potato dish.

These elegant potatoes are brushed with an egg wash before baking for color and crunch.

Triangular deep-fried pastries stuffed with spiced potatoes and peas are an iconic Indian snack.

Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin.

For this Mumbai street-food snack, chunks of potato are dredged in a light chickpea-and-rice-flour batter that is spiced with turmeric and chile powder.

Thirty cloves of garlic go into this creamy side dish. Get the recipe for Julia Child’s Garlic Mashed Potatoes »

Kroppkakor, hearty mashed potato dumplings stuffed with an allspice-laden filling of bacon and onion, are a specialty of Oland, an island off the southern coast of Sweden.

In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin.

This basil-laced potato and vegetable frittata makes a satisfying lunch.

Boiling potatoes whole and unpeeled means they don’t absorb too much water as they cook. Mixing them with an egg yolk and olive oil yields a rich dressing without the heavy creaminess of mayonnaise. Get the recipe for Smashed Potato Salad »

These tacos are stuffed with cumin-spiced potatoes and fried until they’re crunchy.

Seniard Creek cook Clarence Bratton’s method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.

Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness that’s offset by a tangy dressing of sour cream, mustard, and shallots.

Classic double-fried french fries get extra savory flavor from a sprinkling fresh herbs and grated parmesan.

This creamy, rich soup is a favorite in Mexico City. In summer it’s usually chilled like a vichyssoise, but it’s also served hot, especially in the cooler months.

These salsa-dunked and griddled sandwiches, an iconic Mexico City street food, are named for the pambazos—soft, oval rolls—they’re typically made with. Telera and kaiser rolls make fine substitutes.

Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of central Mexico. Get the recipe for Sauteed Potatoes and Chiles »

Barbecue chips’ smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices such as chile powder, garlic powder, and onion powder, with the added kick of cayenne pepper.

A healthy dose of celery seeds and sharp Dijon mustard add a kick to this mashed potato and egg salad. Get the recipe for Jude’s Perfect Potato Salad »