Start here: pick the right potato (this fixes 80% of “meh” results)

Starchy / floury (Russet-type)
Best for: fries, baked, mash, fluffy insides.

Waxy (red/new potatoes)
Best for: salads, soups, slices (they hold shape).

All-purpose (Yukon Gold-type)
Best for: basically everything, especially roast + mash.

Rule you can save:

• Want crispy + fluffy? Use starchy or all-purpose.

• Want neat cubes/slices? Use waxy.

The 5 global potato rules (save these)

1. Dry = crisp. Pat dry after rinsing/boiling.

2. Don’t crowd. Crowding steams potatoes.

3. Salt early for flavor, late for crunch. (Depends on method—see below.)

4. Parboil for elite crisp. Boil 6–10 minutes, then roast/fry.

5. Rough edges = extra crunch. Shake/parboiled potatoes to create craggy bits.

20 Potato Preparations Around the World

1) Double-Cooked Fries (Belgium/France vibe)

What you need: potatoes, oil, salt
How to make it:

1. Cut into fries; soak 20–30 min (optional but helps).

2. Dry very well.

3. Fry at 150°C until pale + cooked through.

4. Cool 10 minutes.

5. Fry again at 190°C until deep golden; salt immediately.
   Pro tip: the cooling step is what makes the shatter-crisp.

2) Crispy Roast Potatoes (UK-style)

What you need: potatoes, fat (oil/butter/animal fat), salt
How:

1. Parboil 8–10 min; drain.

2. Shake in the pot to rough up edges.

3. Roast hot (220°C) with plenty of fat 35–45 min, turning once.
   Pro tip: preheat the tray with oil so potatoes sizzle on contact.

3) Jacket Potato (UK)

What you need: big potatoes, oil, salt
How:

1. Prick with a fork; rub with oil + salt.

2. Bake 200°C for 60–90 min (size dependent).

3. Split, fluff inside with a fork.
   Pro tip: bake longer than you think—dry interior = fluffy interior.

4) Rösti (Switzerland)

What you need: potatoes, salt, butter/oil
How:

1. Grate potatoes (raw or parboiled).

2. Squeeze out water hard.

3. Pan-fry into a thick pancake until deeply golden; flip.
   Pro tip: squeeze more than you think—water is the enemy of crisp.

5) Hash Browns (North America)

What you need: grated potato, salt, oil/butter
How:

1. Grate + rinse quickly; squeeze dry.

2. Season.

3. Press thin in a hot pan; don’t move until browned.
   Pro tip: press it down and leave it alone—movement breaks the crust.

6) Latkes (Eastern Europe / Jewish cuisine)

What you need: grated potato, onion, egg, flour, salt
How:

1. Grate potato + onion; squeeze dry.

2. Mix with egg, a spoon of flour, salt.

3. Fry small pancakes until crisp.
   Pro tip: squeeze again after mixing—liquid keeps coming out.

7) Tortilla Española (Spain)

What you need: potatoes, eggs, onion (optional), oil, salt
How:

1. Slice potatoes thin.

2. Cook slowly in oil until tender (not crisp).

3. Mix with beaten eggs; cook in a pan until set; flip to finish.
   Pro tip: low heat = creamy interior, not dry eggs.

8) Patatas Bravas (Spain)

What you need: potato chunks, bravas sauce (tomato + paprika + chili)
How:

1. Parboil chunks 6–8 min; drain and dry.

2. Roast or fry until crisp.

3. Toss or drizzle with spicy bravas sauce + (optional) aioli.
   Pro tip: sauce goes on right before serving to keep crunch.

9) Pommes Purée (France-style ultra-smooth mash)

What you need: potatoes, butter, warm milk/cream, salt
How:

1. Boil potatoes until tender; drain well.

2. Mash or rice while hot.

3. Add warm milk + lots of butter; season.
   Pro tip: don’t use a blender—overmixing turns mash gluey.

10) Potato Gratin / Dauphinoise (France)

What you need: thin potato slices, cream/milk, garlic, salt
How:

1. Slice evenly.

2. Layer with seasoned cream + garlic.

3. Bake 180–190°C 60–75 min until bubbling and browned.
   Pro tip: rest 15 minutes—it sets and slices clean.

11) Gnocchi (Italy)

What you need: potatoes, flour, egg (optional), salt
How:

1. Bake or steam potatoes (less water).

2. Mash; cool slightly.

3. Mix with flour gently; shape; boil until they float.
   Pro tip: use less flour than you think—too much makes gnocchi tough.

12) Aloo Gobi (South Asia)

What you need: potatoes, cauliflower, spices, onion, tomato (optional)
How:

1. Pan-fry potato cubes until lightly golden.

2. Add spices + cauliflower + a splash of water; cover and steam till tender.
   Pro tip: frying potatoes first prevents them from turning mushy later.

13) Aloo Paratha (South Asia stuffed flatbread)

What you need: dough (flour + water), mashed potato filling, spices
How:

1. Make a stiff potato filling (dry, not wet).

2. Stuff into dough rounds; roll gently.

3. Cook on a hot pan with a little oil/ghee.
   Pro tip: if filling is wet, it will burst—keep it thick and dry.

14) Samosa-Style Potato Filling (South Asia)

What you need: potatoes, peas, spices, onion
How:

1. Cook potatoes; keep some chunks.

2. Fry spices + onions; add potatoes + peas; cook dry.
   Pro tip: chunky filling = better bite (avoid mashed paste).

15) Papa Rellena (Latin America stuffed potato)

What you need: mashed potato casing, savory filling, breadcrumbs, oil
How:

1. Make a firm mash (cool it).

2. Fill with seasoned meat/veg filling; seal into an oval.

3. Bread and fry until crisp.
   Pro tip: chill before frying—cold shapes hold.

16) Warm German-Style Potato Salad (Germany)

What you need: waxy potatoes, vinegar, mustard, onions, broth/oil
How:

1. Boil waxy potatoes; slice warm.

2. Pour warm tangy dressing over; toss gently.
   Pro tip: dressing + warm potatoes = flavor soaks in.

17) Creamy Potato Salad (picnic-style, global)

What you need: waxy potatoes, mayo/yogurt, mustard, pickles/onion
How:

1. Cook potatoes; cool.

2. Mix dressing; fold gently.

3. Add crunchy bits (pickles/celery) last.
   Pro tip: waxy potatoes keep clean cubes—no mush.

18) Potato Soup / Stew (global comfort)

What you need: potatoes, onions, stock, optional bacon/veg/cream
How:

1. Sauté onions; add stock + potatoes.

2. Simmer till tender.

3. Mash some in the pot for thickness; leave some chunky.
   Pro tip: mash a portion—it thickens without flour.

19) Crispy Smashed Potatoes (internet-famous)

What you need: small potatoes, oil, salt
How:

1. Boil small potatoes until tender.

2. Smash on a tray; drizzle oil; salt.

3. Roast 220°C until edges go lacy-crisp.
   Pro tip: rough edges + high heat = the crunch.

20) Home Chips / Crisps (thin, crunchy)

What you need: potatoes, oil, salt
How:

1. Slice very thin (mandoline helps).

2. Rinse and dry thoroughly.

3. Fry or bake until crisp; salt.
   Pro tip: water causes limp chips—dry like your crunch depends on it.