Welcome to the Celtnet Potato Recipes Home Page

Welcome to Celtnet's Potato Recipes Page — Potatoes are the starchy tubers of the plant Solanum tuberosum, a member of the Solonaceae (deadly nightshade) family of flowering plants. It is the world's most widely grown root crop and is the globe's fourth largest good crop. The plant is native to the New World and wild relatives of the potato are found from the Southern United States through Central America to Uruguay and Chile.

It seems, however, that the plant originates from southern Peru. Today, however, the most widely grown cultivar Solanum tuberosum tuberosum (which accounts for 99% of global production) is believed to be indigenous to Chiloé Archipelago where it was cultivated by the indigenous Chilean population.

The potato was introduced to Europe in 1536, and was spread world-wide by European Mariners. Once established in Europe, the potato soon became an important food staple and field crop. Indeed, by 1610 it is mentioned (under the name of 'Virginia Potato' as a salad ingredient in a number of English cookbooks.

Ultimately, the English word 'potato' derives from the Spanish patata which, itself, is a portmanteau word formed from a compound of the Taino batata (sweet potato) and the Quechua papa (potato); which would seem to suggest that, originally at least, the potato was regarded as a type of sweet potato (rather than the other way around, which is a common misconception today). In parts of the English Speaking world (most notably sub-Saharan Africa) potatoes are referred to as Irish Potatoes, to distinguish them from Sweet Potatoes which are also carbohydrate staples.

Potatoes are also incredibly versatile as a food source. Being a storage organ for the parent plant they pack lots of carbohydrate (in the form of starch) and thus considerable energy. However, 7% of this carbohydrate is indigesitble to human and counts the same as dietary fibre (it's 14% if the potato is cooked and consumed cold). As a result, eating potatoes can be an important preventative against colon cancer. Interestingly potatoes also improve glucose tolerance and insulin sensitivity and are important in controlling diabetes. What is much less known is that potatoes can also plasma cholesterol and triglyceride concentrations. There is also a very interesting effect in that, though packed with carbohydrates potatoes also increase satiety so that eating baked or boiled potatoes will actually help with dieting. A single potato (with skin) will actually provide 45% of the body's daily requirement of vitamin C.

There is a persistent old wives' tale that all the 'goodness' in a potato is to be found in the skin. Whilst not completely true, there is some veracity in this statement. Just under 50% of the dietary fibre in a potato is to be found in the skin as well as a significant portion of the vitamins and trace element. Indeed, the fibre content of a whole potato (with skin) is actually equal to that of many whole grain breads, pastas, and cereals.

The United Nations has designated 2008 as the 'year of the potato' in recognition of the potato's role in the nutrition of the developing world. Indeed, the production of potatoes in countries such as China and India has now vastly out-stripped production in the USA and individual European countries.

Here you will find all the potato and potato-associated recipes on this site gathered in one place.

Alphabetical list of potato recipes follow (limited to 100 recipes per page). There are 514 recipes in total:


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Ŵyau Ynys Môn
(Anglesey Eggs)
     Origin: Welsh
Be'geh Zigni
(Lamb Stew with Spices)
     Origin: Eritrea
Carne de Porco à Alentejana
(Pork in the style of Alentejo)
     Origin: Portugal
A New Hot Pot
( A New Hot Pot)
     Origin: British
Beef and Potato Soup
     Origin: South Africa
Carne Gisada Con Papas
(Beef and Potatoes)
     Origin: Mexico
Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Beef Cakes
     Origin: British
Carne Gizado
(Stewed Meat and Vegetables)
     Origin: Cape Verde
Abbachio al Forno
(Italian Roast Baby Lamb)
     Origin: Italy
Beef Samosas
     Origin: North India
Carrots and Green Beans Soup
     Origin: South Africa
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Beef, Potato and Mushroom Stew
     Origin: Moldova
Casserol Ceredigion
(Cardiganshire Casserole)
     Origin: Welsh
African Potato Omelette
     Origin: North Africa
Beetroot Soup with Chicken
     Origin: Latvia
Casserole Potatoes
     Origin: British
Afrikaanse Stoofschotel
     Origin: Lesotho
Beetroot, Apple and Potato Cakes
     Origin: English
Cauli-matar Ko Tarakari
     Origin: Nepal
Afritadang Manok
(Watermelon Barbecue Sauce)
     Origin: Philippines
Bein des Lamms in der würzigen Suppe mit Frischgemüse und Kartoffeln
(Leg of Lamb in Spicy Broth with Fresh Vegetables and Potatoes)
     Origin: Germany
Cauliflower au Gratin
     Origin: British
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Belgian Beef
     Origin: British
Cauliflower Soup
     Origin: British
Ajlouke de Carottes
(Carrot Starter)
     Origin: Tunisia
Belgian Mashed Potatoes
     Origin: Belgium
Cawl Berw Dŵr â Thatws
(Watercress and Potato Soup)
     Origin: Welsh
Aleecha
     Origin: Ethiopia
Belgian Seafood Stew
     Origin: Belgium
Cawl Llysiau'r Gaeaf
(Winter Vegetable Soup)
     Origin: Welsh
Algerian Spiced Potato Cakes
     Origin: Algeria
Bengali Spinach
     Origin: Bangladesh
Cawl Tatws a Chennin Syfi
(Potato and Chive Soup)
     Origin: Welsh
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Beninese Beef Stew
     Origin: Benin
Cawl y Carolwyr
(Carollers' Broth)
     Origin: Welsh
Aloo Pie
     Origin: Trinidad
Bermuda Fish Chowder
     Origin: Bermuda
Cawl y Gaeaf
(Winter Broth)
     Origin: Welsh
Ardshane House Irish Stew
     Origin: Ireland
Bermuda Onion and Potato Salad
     Origin: Bermuda
Caws a Thatws wedi Pobi
(Potato and Cheese Bake)
     Origin: Welsh
Aromatic Lamb
     Origin: Mediterranean
Bermudan Fishcakes
     Origin: Bermuda
Celeriac Soup with Cobnuts
     Origin: British
Arran Potato Salad
     Origin: Scottish
Bhuna Khichuri
     Origin: India
Champ 2
     Origin: Ireland
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Bodebiremus - Kartoffelmus
(Potato Mush)
     Origin: German
Cheddar Potato Slices
     Origin: American
Avga Omeleta me Patates
(Omelette with Potatoes)
     Origin: Greece
Bouillabaisse with Rouille and Croutons
     Origin: France
Cheese and Potato Casserole
     Origin: American
Babka
(Meat and Potato Bake)
     Origin: Belarus
Boxty
     Origin: Irish
Cheese Salad Bowl
     Origin: British
Bachalu Gomes
(Salt Cod with Potatoes)
     Origin: Angola
Boxty
(Potato Griddle Cakes)
     Origin: Northern Ireland
Chestnut Flour Cake
     Origin: British
Bacon Clapshot
     Origin: Scottish
Brains on the Half-skull
     Origin: American
Chicken Curry with Coconut Milk
     Origin: Seychelles
Baeckeofe
     Origin: German
Broccoli au Gratin
     Origin: British
Chicken, Courgette and Potato Bake
     Origin: France
Baked Potato Soup
     Origin: British
Broedlaewend
(Beef Soup)
     Origin: Romania
Chili Bean Potato Cakes
     Origin: American
Baked Potato, Bacon and Egg Breakfast
     Origin: British
Brunei Cutlets
     Origin: Brunei
Chilled Watercress and Pear Soup
     Origin: British
Baked Potatoes Stuffed with Cranberry Sauce
     Origin: British
Bubble and Squeak
     Origin: British
Chilli and Coriander Hash Browns
     Origin: America
Baked Potatoes with Cheese
     Origin: Bulgaria
Bulgarian Beef and Potato Moussaka
     Origin: Bulgaria
Chipotle Mash
     Origin: Fusion
Bata bil Beyd
(Potato and Egg Omelette)
     Origin: Algeria
Bulviu
(Meat-filled Potato Roulade)
     Origin: Russia
Cholay Chaat
(Chickpea Salad)
     Origin: Pakistan
Batata Mbattina
(Lamb and Potato Sandwich)
     Origin: Libya
Bulviu Maltiniai
(Fried Potato Patties)
     Origin: Greece
Christmas Sweet Chestnut Soup
     Origin: British
Batata Mbattina 2
(Lamb and Potato Patties)
     Origin: Libya
Cacenni Corgimwch ac Eog â Iogwrt Mintys
(Prawn and Salmon Fishcakes with Minted Yoghurt)
     Origin: Welsh
Clam Chowder
     Origin: American
Batatis Mahshiya
(Stuffed Potatoes)
     Origin: Egypt
Cacenni Cranc ac Eog â Iogwrt Mintys
(Crab and Salmon Fishcakes with Minted Yoghurt)
     Origin: Welsh
Clapshot
     Origin: Scottish
Bauernfruhstuck
(Farmers Breakfast)
     Origin: German
Cajun Red Hots
     Origin: Cajun
Clapshot II
     Origin: Scottish
Bavarian Potato Salad
     Origin: German
Cajun Smothered Potatoes
     Origin: Cajun
Bayrischer Kartoffelsalat
(Barvarian Potato Salad)
     Origin: German
Caldo Verde
(Green Soup)
     Origin: Portugal

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How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.


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