Museums dedicated to the potato can be found in North America and Europe. [1]
French fries, chips, finger chips, french-fried potatoes, or simply fries are batonnet or allumette-cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.
A potato chip or crisp is a thin slice of potato that has been deep fried, baked, or air fried until crunchy. They are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives.
Potato pancakes are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasonings. They may be topped with a variety of condiments, ranging from the savory, to the sweet, or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes.
Mashed potato or mashed potatoes, colloquially known as mash, is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.
Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'. It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery."
Antoine-Augustin Parmentier was a French pharmacist and agronomist, best remembered as a vocal promoter of the potato as a food source for humans in France and throughout Europe. His many other contributions to nutrition and health included establishing the first mandatory smallpox vaccination campaign and pioneering the extraction of sugar from sugar beets. Parmentier also founded a school of breadmaking and studied methods of conserving food, including refrigeration.
Duck confit is a French dish made with whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. Duck confit is considered one of the finest French dishes. Duck confit is also a traditional ingredient in many versions of cassoulet.
A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, soft, and mealy, and it is suitable for baking, mashing, and french fries. Russet potatoes are sometimes known as Idaho potatoes in the United States, but the name Idaho Potato is trademarked by the Idaho Potato Commission and only potatoes grown in the state of Idaho can legally be referred to by that name.
Nordfyn Municipality is a kommune in the Region of Southern Denmark on the north coast of the island of Funen in central Denmark. The municipality covers an area of 452.30 km2 and has a total population of 29,610 (2024). It borders Odense Municipality to the east and south, Assens Municipality to the south and Middelfart Municipality to the west. To the east, Odense Fjord separates Nordfyn Municipality and Kerteminde Municipality. The seat of the municipality is the town of Bogense.
Stoemp is a Flemish dish, found in Belgium, Northern France and the Netherlands, of pureed or mashed potatoes and other root vegetables, and can also include cream, bacon, onion or shallot, herbs, and spices.
Patatas bravas is a dish native to Spain. It typically consists of white potatoes that have been cut into 2-centimeter (0.79 in)-wide cubes, then fried in oil and served warm with a spicy "brava" sauce.
Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts. To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then left to settle out of solution or separated by hydrocyclones, then dried to powder.
Kouign patatez is a Breton dish made with crushed baked potatoes mixed with flour, traditionally buckwheat flour. The resulting dough is shaped into a galette, then baked in the oven.
Acadian cuisine comprises the traditional dishes of the Acadian people. It is primarily seen in the present-day cultural region of Acadia.Note 1 Acadian cuisine has been influenced by the Deportation of the Acadians, proximity to the ocean, the Canadian winter, bad soil fertility, the cuisine of Quebec, American cuisine, and English cuisine, among other factors.
Triple-cooked chips are a type of chips developed by the English chef Heston Blumenthal. Blumenthal began work on the recipe in 1993, and eventually developed the three-stage cooking process. The chips are first simmered, then cooled and drained using a sous-vide technique or by freezing; deep fried at 130 °C (266 °F) and cooled again; and finally deep-fried again at 180 °C (356 °F). The result is what Blumenthal calls "chips with a glass-like crust and a soft, fluffy centre".
Game chips are a traditional British accompaniment to roast gamebirds, such as pheasant, grouse, partridge and quail. They are thin slices of potato, deep-fried, and may be served hot or cold. They are different from chips, which are square-cut, deep-fried, and generally eaten hot; from crisps, which are thin slices either deep-fried or baked, and eaten cold; and from sauté potatoes, which are medium-thick slices, shallow-fried, and eaten hot. They date back to at least 1903, when a recipe was published by Escoffier.
The potato is a starchy tuber that has been grown and eaten for more than 8,000 years. In the 16th century, Spanish explorers in the Americas found Peruvians cultivating potatoes and introduced them to Europe. The potato, an easily grown source of carbohydrates, proteins and vitamin C, spread to many other areas and became a staple food of many cultures. In the 20th century potatoes are eaten on all continents; the method of preparation, however, can modify its nutritional value.
In 2009 the potato production in France covered an area of 164,000 hectares and produced 7.2 million tonnes, making it the world's tenth largest potato producer. The average yield was 43.8 tonnes per hectare. Potatoes account for a modest 0.9% of arable land in France, compared with 51.5% for cereals and 2% for industrial beet. Some 25,000 farmers are involved.
