Best Side Dish

Patates Lemonates are Greek lemon-roasted potatoes cooked in olive oil, lemon juice, and oregano, a staple side dish of Greek home cooking and taverna menus across the country.

A contemporary side dish in which boiled potatoes are flattened and roasted at high heat to maximize crispy surface area, popularized in home cooking during the early 2000s.

French fries are deep-fried potato strips that originated in Belgium and became a global staple, famously served at fast-food chains worldwide.

Japanese potato salad (potesara) is a Meiji-era adaptation of Western potato salad made with mashed potato, cucumber, and mayonnaise, now a staple component of bento culture.

Lyonnaise potatoes are a French dish of sliced sautéed potatoes cooked with caramelized onions in butter, named after the city of Lyon and established as a classic of French bourgeois cuisine.

Couve com feijão is a traditional Portuguese dish combining refried beans with collard greens, often served with pork and reflecting the rustic Iberian cuisine.

Mashed potatoes are made by mashing boiled potatoes with milk and butter, serving as a foundational side dish in traditional American and British cuisine.

Gamja jorim is a Korean braised potato banchan cooked in a soy, garlic, and chili sauce, one of the most common everyday side dishes in Korean home cooking.

Potato galette is a French flat cake of thinly sliced potatoes baked or pan-fried until crisp, a versatile preparation appearing across French regional cooking as a side or base.

Kartoffelsalat is a traditional German potato salad notably served warm, dressed with a savory vinaigrette of oil, vinegar, bacon, and beef broth rather than mayonnaise.

Au gratin potatoes are a French-inspired casserole featuring thinly sliced potatoes baked in cream and topped with a crispy layer of melted cheese.

Kartoffelknödel are large German and Austrian potato dumplings made from raw or cooked mashed potatoes, traditionally served alongside roasts and braised meats with gravy.

Pommes Dauphine are French potato puffs made by piping a mixture of mashed potato and choux pastry into hot oil, a classic preparation of French haute cuisine side dishes.

Potato bhaji is an Indian dry-spiced potato preparation cooked with mustard seeds, turmeric, and chili, commonly served as a filling for puri bread (puri bhaji) across western and northern India.

Potato fritters are pan-fried or deep-fried patties of grated or mashed potato, found in many culinary traditions including Swiss rösti and Jewish latkes, valued for their crispy exterior.

Arroz rojo, commonly known as Mexican red rice, is a traditional side dish notable for being toasted and simmered in a pureed mixture of tomatoes, onions, and garlic.

Kartoffelklöße are traditional German potato dumplings made from a mixture of raw and cooked mashed potatoes, often filled with croutons and served with meat dishes.

A staple of Mexican cuisine, refried beans consist of cooked and mashed beans, typically pinto beans, that are baked or fried with fat.

Viennese potato salad is an Austrian preparation dressed with vinegar, broth, and oil rather than mayonnaise, a defining feature that distinguishes it from German and American versions.

Potato waffles are a convenience food made from formed mashed potato cooked in a waffle iron, commercially popularized in the United Kingdom in the 1980s and widely consumed as a quick meal.

Scalloped potatoes consist of thinly sliced potatoes baked in a creamy sauce without cheese, emerging as a classic comfort dish in early American cookbooks.

A baked potato is cooked whole in an oven or fire, renowned for its crispy skin and fluffy interior, and is a signature dish at American steakhouses.

Kongnamul Muchim is a classic Korean banchan of seasoned soybean sprouts sauteed with sesame oil and garlic, widely recognized as a crunchy, staple side dish in Korean cuisine.

A dressed salad of boiled potatoes finished with olive oil, capers, and herbs rather than mayonnaise, reflecting the Mediterranean preference for light, oil-based dressings.

A technique in which potatoes are encased in a thick salt crust and oven-baked to seal in moisture and concentrate flavor, used across Mediterranean and Spanish cuisines.

Bombay Potatoes are a British-Indian spiced potato dish featuring par-boiled potatoes fried with mustard seeds, turmeric, and chili, widely popularized through South Asian diaspora cooking in the UK.

A staple of Peruvian cuisine, arroz verde is a vibrant green rice dish pureed with cilantro, spinach, and basil, often served alongside chicken or fish.

Found throughout Latin America, arroz amarillo is a yellow rice dish colored and flavored primarily by annatto seeds or achiote paste, often served as a side dish.

Khoai tây xào is a Vietnamese stir-fried potato dish seasoned with fish sauce, reflecting the French colonial introduction of the potato into Vietnamese culinary tradition.