Potato recipes: from crispy oven-roasted potatoes to spiced stews

Aloo gobi is a North Indian vegetable dish in which potatoes and cauliflower are coated in warming spices. Cooking the vegetables with just a little water helps them hold their shape, while giving them a lightly browned edge here and there.

Thin layers of potato bake together into a tender, firm pavé with golden-brown edges. Fried mushrooms and a light cream sauce with Dijon mustard make it a satisfying main course. Get started in good time: the potato layer needs to cool and firm up before you cut it into portions.

Tender potatoes, spiced ground beef and tomatoes come together in this hearty Turkish casserole. A fresh herb salad and a spoonful of yogurt keep it light.

Large, golden-baked potatoes turn creamy inside with butter and cheese, then get topped with warm white beans, spicy pul biber and tangy pickled red cabbage.

Large potatoes are first baked until soft, then roasted again until their skins are firm and crispy. The fluffy insides go into a fresh sour cream filling with chives and lemon; pickled shallot adds acidity and a little crunch.

A thin, golden-brown rösti with a tender zucchini and potato center, fresh dill yogurt and tangy-sweet red onion. Delicious warm from the pan, but also a great lunch at room temperature.

This Lebanese potato and bulgur bake has a spiced onion filling nestled between two soft layers. Baking turns the top golden brown and firms up the edges enough to cut the kibbet into wedges.

Nikujaga is a Japanese stew of thinly sliced beef, potatoes and onion in a light, savory-sweet broth made with dashi, soy sauce and mirin. Serve it with steamed rice; the potatoes should be tender but not falling apart.

Golden-brown fried potatoes get a spicy, fresh coating of green sambal with lime and belacan. Serve them with rice and crisp cucumber for a hearty meal where the potatoes stay centre stage.

Thin potato slices cooked in clarified butter until they form a golden-brown cake: that’s the beauty of Pommes Anna. Chive oil and tangy mustard seeds give this classic French potato dish a herby, slightly sour finish.

Golden-brown fried tofu, soft lontong and potatoes are topped with a thick, savory peanut sauce made with petis. Bean sprouts, crispy shallots and celery leaves add freshness and crunch.

Potatoes take center stage in this fragrant kari kentang: they simmer in coconut milk with curry leaves, ginger and spices until the thick sauce clings to them. A squeeze of lime keeps everything fresh. Serve with rice or roti.

Karipap are small, golden-brown pastries with a thin, crisp crust and a soft filling of potato, onion and spices. Curry leaves add a fragrant note to the filling; a fresh chili sauce provides a tangy, spicy counterpoint.

Large chunks of potato simmer in kecap manis with garlic, shallot, nutmeg and cloves until tender and the sauce is dark and glossy. Serve this Indonesian semur with rice and fresh cucumber.

Small potatoes are boiled until tender, then gently smashed and baked until golden brown. A bright dressing with capers and lemon seeps into the warm potatoes; radishes and dill add a crisp, green contrast.

In this gulai kentang, potatoes cook in a fragrant coconut sauce with ginger, turmeric, chili and lemongrass. Serve the curry with white rice; the potatoes soak up the spiced sauce and stay firm if you let them simmer gently.

Crispy Malaysian tofu puffs with a soft filling of potato, spring onion and coriander. Serve them warm with chili sauce as a light starter.

Firm tofu, potato and tomato simmer in a spiced coconut curry sauce. Serve this Malaysian kari tauhu with rice, so every last spoonful of sauce has somewhere to go.

Golden-brown tempeh and potato are coated in a spicy, savory sauce made with shallot, garlic and chili. A little tamarind and kecap manis balance the flavors; served with rice, this makes a hearty main course.

Gently poached salmon with a velvety cream sauce in which fresh sorrel wilts in seconds. Boiled baby potatoes make it a complete French-inspired main course.

This Neapolitan potato pie has a golden-brown crust of butter and breadcrumbs, with soft mashed potatoes, melted mozzarella and slices of ham underneath. Let the gattò rest for a little while after baking so it cuts neatly.

Thin slices of potato slowly turn golden and tender in the pan, then melting cheese pulls through them in savoury strands. Serve this hearty Auvergne classic straight from the pan with a fresh green salad.

A small, warm starter with silky-smooth potato cream, salty crispy capers and fresh dill. Lemon oil adds just enough acidity to brighten the creamy flavour.

Paper-thin layers of potato turn tender and hold together in the oven, then crisp up all over in the pan. Chive cream and pickled shallot bring a bright acidity to the buttery pavé. Start ahead: the potato needs to cool and firm up before you fry it.