Potato

Potatoes were domesticated there about 7,000-10,000 years ago from a species in the S. brevicaule complex.

Potato, cabbage

Rambak or krupuk kulit, potato and soybeans cooked in spicy coconut milk stew with chili peppers

Potato, cumin, curry, garlic, garam masala, turmeric, mustard seeds, chili powder, salt and pepper

Bangers and mash is a British colloquial name for sausages served with mashed potato.

Hash is a dish consisting of chopped meat, potatoes, and fried onions.

Mohnnudeln (German: [ˈmoːnnuːdl̩n], meaning poppy seed noodles), is the name of thick noodles of a potato dough in Bohemian, Slovak and Austrian cuisine, similar to the Schupfnudel.

Potato chips (North American and Australian English; often just chips) or crisps (British and Irish English) are thin slices of potato (or a thin deposit of potato paste) that have been deep-fried, baked, or air-fried until crunchy.

Bolinhos de bacalhau (Portuguese: [buˈlĩɲuʒ ðɨ βɐkɐˈʎaw], lit. 'codfish cakes') or pastéis de bacalhau (Portuguese: [pɐʃˈtɛjʒ ðɨ βɐkɐˈʎaw], lit. 'codfish pastries') are a traditional Portuguese dish, typically made from a mixture of potatoes, codfish, eggs, parsley, onion and sometimes a hint of nutmeg.

Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested.

Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp.

Revuelto Gramajo (English: Gramajo scramble) is a common hash dish in Argentine cuisine consisting of fried julienned potatoes, ham and eggs.

It is made of pork, barley groats and potato.

It consists of roast meat, roast or mashed potatoes, and accompaniments such as Yorkshire pudding, gravy and stuffing, and may include condiments such as apple sauce, mint sauce, redcurrant sauce, mustard, cranberry sauce or horseradish sauce.

Rakott krumpli (or rarely rakott burgonya) is a Hungarian dish made from potatoes, sour cream, smoked sausage, and hard-boiled eggs.

The diet of the uplands often included wild game, cabbage, string beans, corn, squashes and white potatoes.

AVG consists traditionally of potatoes with a large portion of vegetables and a small portion of meat with gravy, or a potato and vegetable stew.

There are many styles of pickled herring which is a common appetizer and also served around Midsummer accompanied by small potatoes called uusiperuna (nypotatis in Swedish) which means 'new potato', usually the first harvests of potato.

Probably the most significant changes occurred after colonization of the Americas and the introduction of now-widely used ingredients such as potatoes, maize, and cocoa.

Industrialization brought an increase in the consumption of fresh meat and vegetables, but rye bread and potatoes continued to be staples.

Consequently, potatoes were widely adopted in the 18th century and essentially became the main crop that the Irish working class (which formed a majority of the population) could afford.

Ashkenazi Jewish foods have frequently been unique to Ashkenazi Jewish communities, and they often consist of local ingredients (such as beets, cabbage, and potato).

Potatoes, stewed peas or cabbage and carrots are served on the side.

Kyselica is a Wallachian variety and contains sour cream, bacon, potatoes, eggs and sausage.

For example, it is a popular custom to eat paches (a kind of tamale made from potatoes) on Thursday.

Agricultural products such as potatoes, maize, and wheat are also staples in the Galician diet, along with dairy and meat products from cattle, sheep, and pigs; Galicia's grasses are green year-round and are excellent for grazing.