Potatoes are hands-down my favorite vegetable—I could honestly eat them every day and never get bored. Whether crispy, creamy, roasted, or fried, they’re comfort food at its finest. On a recent road trip through Arizona, chatting with locals at diners and roadside markets, I was reminded just how versatile the humble potato really is. I even discovered varieties I’d never heard of before! From texture to flavor, each type brings something unique to the table—and knowing how to cook them right makes all the difference.
Peru: The Birthplace of the Potatoe
If you thought you knew potatoes think again. Peru is home to over 3,000 varieties of native potatoes steeped in indigenous traditions and spiritual.
They are unique in color, shape, flavour and texture. They are a staple food in peruvian culture and have ancient agricultural traditions. They come in various colors you wouldn’t expect and unique shapes. These potatoes grow in high-altitude Andes mineral-rich soil and often have an intense taste and vibrant colour. The different microclimates create these diverse potatoes. Through the generations these farmers have passed down agriculture wisdom and cultivation.
There are many popular varieties:
- Papa Amarilla – Golden and creamy, perfect for mashing or stews .
- Papa Huayro – Waxy and flavorful, ideal for stuffed potatoes.
- Papa Morada – Purple-fleshed, with antioxidant-rich pigments.
- Papa Canchán – Great all-purpose potato often used in causa or soups.
Each variety served a purpose, some for stews, others for frying, mashing, boiling, pan-fried or fermented. This deep-rooted tradition makes potatoes not just a crop, but has a cultural impact through different cultures.
While Peru celebrates the potato’s variety and history, Switzerland elevates it as the perfect indulgent cheese, that is celebrated in a national dish that promotes communcal eating and comfort food.
Potatoes in Swiss Raclette: A Different Kind of Love
Across in Switzerland, potatoes play a very different—but equally beloved- plays a big part in country’s most iconic dishes ” Raclette”.
Raclette is communal eating and sharing meal where you melt special cheese and scrap it over a boiled or steamed potato and paired with onions, pickles and cured meats. The potato texture and neutral flavour is important. As its neutral in flavour they act as buttery base for the sharp cheese.
Irish Potatoes: A Staple with History and Heart
The potato was a staple in Ireland in the 18th century, that shaped the diet and history of the culture. Potato. They were crucial for teh Great Famine and has influenced the culture years later. You see reminants of the potato in many dishes such as part of a stew or sunday roast.
Comfort in Every Bite: Indian Potato That Warm the Soul
Since arriving in India in the 17th century, potatoes have become a staple in Indian cuisine. They shine in dishes like aloo curry, samosas, stuffed breads, and spiced salads—serving as the perfect vehicle for bold flavors. Their versatility also makes them a key ingredient in many vegetarian meals across the country.
Cooking Tip: Pair the Right Potato with the Right Dish
Starchy Potatoes (e.g., Russet, Idaho):
- Best For: Baking, mashing, frying
- Why: Fluffy texture, low moisture, high starch content. They will provide that golden, crispexteriroand tender interior.
- Dishes: Baked potatoes, mashed potatoes, French fries, potato wedges
Waxy Potatoes (e.g., Red potatoes, Fingerlings, New potatoes)
- Best For: Boiling, roasting, salads
- Why: They hold thier shape well, firm texture, low starch
- Dishes: Potato salad, roasted potatoes, soups, stews
All-Purpose Potatoes (e.g., Yukon Gold, White potatoes)
- Best For: A bit of everything
- Why: Medium starch and moisture balance
- Dishes: Sautéed potatoes, gratins, pan-roasting, oven fries, mash with a creamy texturure
Potato in modern kitchen
Perfect Potatoes: The Right Spud for Every Iconic Dish
- Gratin or Scalloped Potatoes– best to use Yukon gold, they will hold their shape without failing apart.
- Korea style potato hot dogs, where French fries are mixed into the batter around a hot dog on a stick—and fried to make it crispy and golden.
- Korea- potato pancake-savoury , are being reimagined with cheese, kimchi, or even truffle oil in trendy Seoul cafés.
- Pyzy are large, soft potato dumplings made from mashed or grated raw potatoes. They’re usually stuffed with minced meat, mushrooms, or cheese. In contemporary kitchens, pyzy are being pan-fried after boiling for a crispy finish or served with wild mushroom butter and microgreens.
- Soups and Stews– Red Potatoes or Yellow Potatoes, they do not disintergrate when simmered for long periods.
- Hash Browns or Rosti: uses Russet potato which has a high starch content helps them crisp up
- Gnocchi: Uses russet potatoes. They have fluffy and dry—ideal for mixing with flour to make a light, pillowy dough.
- Patatas Bravas: uses either Yukon Gold or Russet.
- French Fries-uses Russet, best for frying, high starch and low moisture.
Potatoes are more than a side dish—they’re a staple across countless cuisines and a quiet cultural connector. As an affordable crop and universal comfort food, they’ve earned a place at tables from Lima to Lahore to Louisiana. Their versatility makes them endlessly easy to cook with, always ready to rise to the occasion whether you’re throwing together a weeknight meal or planning a festive feast. At Heavenly Table, we celebrate ingredients like this—the ones that nourish, connect, and bring people together in the most delicious ways. Because at the heart of every memorable gathering is food that feels like home, and few things do that better than the humble potato.
