Russet Potato

To fry the fish-and-chips, you will need a deep fryer or a large stockpot.

Ajiaco The term ajiaco means different things in different parts of Latin America, but in Colombia the name refers to a chunky chicken soup thickened with papas criollas, a native potato. The tiny yellow tubers break down completely, giving the broth a rich, silky mouthfeel. If you can't find papas criollas in your supermarket's freezer section, grated russets achieve pretty much the same effect. Yukon Gold and red boiling potatoes contribute contrasting texture, and a handful of briny capers punches up the flavor.

These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.

Dessert dumplings play a cherished role in Hungary. The tender dough, similar to Italian potato gnocchi, forms a pillowy ball around lightly sweetened plums. The finishing touch? A buttery mixture of bread crumbs, chopped walnuts, and cinnamon sugar.

Since these potatoes are "hasslebacked," or sliced accordion-style, before baking, the scallions and bacon fat really penetrate; the sour cream and bacon are the icing on the cake. (The dish has been known to elicit marriage proposals from strangers and tears from bacon lovers.)

These hearty cheese crisps, known as frico in Friuli, are a popular starter and snack. This recipe calls for Montasio, a hard cheese made from cow's milk. Ask to have the rind removed and the cheese grated (it's that hard). If you can't find Montasio, imported or domestic Asiago cheese is a good substitute.

These creamy potatoes would be a welcome addition to any meal. Leftovers reheat nicely in the microwave.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. These fragrant birds, glazed with a Persian-inspired sauce, are delicious paired with the Swiss potato pancakes called rösti. However, if you're not making them for Passover (or if you're Sephardic and don't avoid rice on this holiday), you could go a more traditional route and serve them over basmati rice flavored with nuts and dried fruit.

Paprika oil adds a hit of color — and flavor.

A V-slicer— sold at some supermarkets and most cookware stores—makes quick work of slicing the potatoes very thinly. Serve these alongside Martinis.

Look for malanga at Latin markets or online at melissas.com.

Locro de papas This traditional Andean soup, warm with potatoes, milk, and cheese and bright with cumin and avocado, may be the ultimate comfort food.

Smoked turkey drumsticks can be found in the meat section of most supermarkets. If unavailable, substitute smoked ham hocks. WHAT TO DRINK: A pale ale with a spicy finish, like Sierra Nevada.

The filling: rich chunks of leftover brasato and vegetables . The topping: mashed parsnips and potatoes.

Lefse Enjoyed year-round, these soft flatbreads are especially common during holidays. For many Norwegians, and members of Norwegian communities such as those in the Midwestern United States, making lefse symbolizes the start of the Christmas season. They can be either sweet or savory: On the Christmas Eve buffet, they often accompany lutefisk (preserved cod) and pork ribs, but as a snack, they're popular rolled up, spread with butter, and sprinkled with cinnamon-sugar. Lefse are traditionally made using special grooved rolling pins; large, superheated griddles; and long wooden spatulas. However, we found that a regular rolling pin, a 10-inch cast iron skillet, a pastry bench scraper, and a thin metal spatula worked just fine. Cooking the potatoes thoroughly and using a ricer or food mill will ensure that there will be no lumps in the potato dough.

Traditionally piped through a pastry bag into rosettes to garnish a roast, this classic French potato mixture is here transformed into a rich casserole that can be prepared in advance and is still the perfect match for a prime rib roast.