Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot. Get the recipe for David Kinch’s Tater Tots »

A classic Christmastime side dish in Iceland, these butter-and-sugar-glazed potatoes are ubiquitous on many Icelandic holiday tables. Any small, waxy potato will do. Get the recipe for Caramel-Glazed Potatoes »

These crispy potato appetizers get a wonderfully tart flavor from amchur, or dried mango powder. Get the recipe for Tuk »

These spicy, crunchy fries are our take on the classic packaged snack. Get the recipe for Hot Fries »

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 »

These stuffed potatoes, which tenderize first in foil packets then crisp up in cast iron atop the coals (or in the oven), are packed with a mix of roasted chestnuts, bacon, and juicy whole clams. “Clams and potatoes are a match made in heaven,” says Joe Beef’s Dave McMillan of the unusual, yet welcome addition of seafood to potatoes. “Just think about clam chowder.” Get the recipe for Potatoes with Chestnuts and Clams »

Vinegar-Marinated Potatoes with Olives and Capers

Olive Oil Fried Potatoes with Over Easy Eggs (Huevos Estrellados)

This Iowa-style noodles dish is a carb-lovers paradise: Creamy mashed potatoes, tender hand-made noodles, warm brown gravy. Get the recipe for Noodles and Gravy »

Grated Potato and Cheese Omelette

Mashed potatoes go green with avocado and cilantro in this bright recipe. Get the recipe for Avocado Mashed Potatoes »

This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. Get the recipe for Potato Chips »

These soft gnocchi from Tuscany are the ultimate version of the kind most commonly served at Italian-American restaurants. The dish is amped up with briny chopped capers and green olives. Get the recipe for Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce »

The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes. Get the recipe for Potatoes Roasted with Saffron »

Fluffy inside and golden outside, these pan-fried potatoes are a signature of the Omaha restaurant Piccolo Pete’s. Get the recipe for Hashbrowns »

Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad. Get the recipe for Warm Red Potato Salad »

This creamy, rich soup potato soup accented with leeks is a favorite in Mexico City. In spring and summer it’s usually chilled, like a vichyssoise, but it’s also served hot, especially in the cooler months. Get the recipe for Potato and Leek Soup »

The secret to this simple dish is to use the best quality bacon available. Delicious and straightforward, you can whip this dish together quickly while keeping the oven available for other jobs.

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.

SpudnutsTo ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough. Get the recipe for Spudnuts »

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 »

Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin. Get the recipe for French Bacon, Potato, and Reblochon Casserole (Tartiflette) »

Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine.

Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side. Get the recipe for Pomme Purée »

Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs. Get the recipe for Potato Pancakes »

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) »

Elegant potatoes are brushed with an egg wash before baking for color and crunch. Get the recipe for French Piped Potatoes (Pommes Duchesse) »

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 »

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. Get the recipe for Swedish Potato Dumplings »

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 »

Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. There are as many versions of this classic dish as there are Irishmen: Some cooks add carrots or kale to the mix, others incorporate butter, bacon, and caramelized onions. Get the recipe for Colcannon »

Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »

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 »

These flavorful mashed potatoes are spiced with mustard seeds, fresh curry leaves, turmeric, and ginger, and mixed with peas. Get the recipe for Aloo Masala (South Indian Potatoes) »

Leaving the skins on your potatoes saves on prep time and gives a rustic feel to the finished dish. We love the technique of infusing the milk and butter with sage—start heating a saucepan of milk and sage when you set the water to boil to speed up this process. Get the recipe for Sage Mashed Potatoes »

The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.

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

Eastern Townships, Quebec

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