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Lohikeitto is a creamy Finish salmon soup, similar to laxsoppa in Sweden. Apart from chunks of salmon fillet, it traditionally incorporates diced potatoes and carrots cooked in a flavorful, buttery broth infused with fish stock and cream.
This comforting winter dish is generously seasoned with dill and served alongside buttered rye bread or lemon wedges.
MOST ICONIC Lohikeitto
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Kleftiko is a typical Greek dish that is commonly prepared at festive events and celebrations, consisting of a succulent piece of lamb or goat meat that is wrapped in foil and baked in airtight ovens. Also spelled as klephtiko, the name comes from the Klephts, mountain rebels from the Greek Revolution who cooked the food underground, so that no aromas or steam could escape, as it could reveal their positions.
The cooked food was typically stolen, as klepht is also the root of the word kleptomaniac, describing a person with the urge to steal. Today, the meat is slowly cooked in a bowl so that it remains juicy and falls off the bone. Kleftiko is usually cooked with potatoes that soak up some of the flavorful meat juices.
MOST ICONIC Kleftiko
Malai kofta is a traditional North Indian dish consisting of fried potato and paneer balls in a creamy sauce. The dish is commonly served at festivals, celebrations, and weddings due to its rich texture and flavors. A typical dish of Mughal cuisine, developed in Medieval India by the cooks of the Mughal Empire, it is essentially a vegetarian substitute for a meatball curry, malai meaning cream, and kofta meaning dumplings.
The dish is often prepared in a unique wok called a kadai, hence the other name of the dish, kadai kofta. Some food historians believe that these deep-fried dumplings have incorporated the influences of Turkish and Persian food cultures within them.
MOST ICONIC Malai kofta
Misal is a specialty dish of the Indian state of Maharashtra, its name literally translated to a mixture of everything, so the ingredients vary from cook to cook. However, a combination of these ingredients is the most common in a typical misal: curd, moth bean or pea curry, gravy, spiced potatoes, and garnishings such as onions, coriander, and tomatoes.
It is mandatory for a true misal to be spicy, while the base needs to be crunchy. Visually, it should look like a work of art, with lots of colors - typically red, brown, orange, and green. The earliest mention of the dish appeared around the early 20th century.
MOST ICONIC Misal
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Maakouda are traditional potato fritters that are popular throughout the Maghreb, especially in Morocco, Algeria, and Tunisia. The fritters are usually prepared plain, but they can also be stuffed with meat, tuna, or cheese, although not that often.
They're made with potatoes, parsley, garlic, flour, salt, and pepper. The potatoes are boiled, mashed, and mixed with other ingredients into small disks which are then deep-fried in hot oil until golden brown. Maakouda is traditionally served as an appetizer, a side dish, or an ingredient in a long sandwich roll that's usually sold as street food and served with harissa, coriander, and lemon juice.
These rustic, crispy potato pancakes belong to the traditional Slovak cuisine. They consist of a thick batter made with grated potatoes, eggs, flour, and a variety of spices. Pan-fried for a short period of time until golden-brown in color, these filling snacks are usually enjoyed as the main course accompanied by various milk products, or as a side dish that is typically served alongside hearty Slovak stews.
MOST ICONIC Zemiakové placky
Kalakeitto or fish soup has been a staple of traditional Finnish cuisine for a long time. Although there are numerous ways to prepare this classic Finnish specialty, it typically consists of cleaned and filleted fish chunks and diced vegetables that are simmered in a rich, buttery fish broth.
Carrots, potatoes, onions, and leeks are among the most common vegetables used for the soup’s preparation, while the choice of fish includes salmon, rainbow trout, vendace, pike, perch, zander, or burbot. Traditionally, the soup is enhanced with the addition of butter and cooking cream (ruokakermaa), and it is usually flavored with dill, allspice, bay leaves, salt, and pepper.
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Llapingachos are typical Ecuadorian potato patties that are often served with a spicy peanut sauce on the side. They consist of cheese and mashed potatoes. The combination of those ingredients is flattened and cooked on a griddle until it develops a golden-brown color.
Llapingachos are traditionally served as a side dish along with avocadoes, salads, fried eggs, pork, and chorizo.
MOST ICONIC Llapingacho
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Kljukuša is a traditional Bosnian dish dating back to the Ottoman Empire. In its basic form, this pie-like dish is made merely with flour, salt, and water, while the filling consists of grated potatoes and eggs, and sometimes also garlic, sour cream, or milk.
The mixture is traditionally baked in round pans, and should not be too thick. When baked, kljukuša is either cut into slices or torn by hands into bite-sized pieces (ćopana or istrgana kljukuša) that are then coated in various combinations of fat, butter, sour or clotted cream, cheese, or milk.
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Raclette is a national dish that shares its name with a slightly nutty Swiss cheese made from cow's milk, an appliance for preparing the dish, and a full dining experience. Extremely popular in the ski region Valais and other parts of the Swiss Alps, where it also originated, raclette was invented by the Swiss mountain shepherds who used to gather around a fire while roasting potatoes.
As they left some cheese near the fire, it started to melt so they scraped bits of it on the potatoes and raclette was born. The dish takes its name from the French word racler, meaning to scrape. As few people have a fireplace these days, modern appliances such as raclette melter and raclette grill are used instead.
MOST ICONIC Raclette
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “100 Best Rated Dishes With Potatoes” list until April 20, 2025, 814,896 ratings were recorded, of which 531,675 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.