Bake it. Boil it. Grill it. Fry it. Mash it. Curry it. There can be no vegetable as universal as the potato -- it can be cooked in a million delicious ways.
Divya Nair offers her grandmother's recipe for a Kerala breakfast special that owns a creamy, gingery coconut curry. It goes beautifully with dosas or appams.
Pease find the recipe here: Kerala Potato Ishtu
Scour the streets of Darjeeling and you can't miss coming upon someone making Aloo Dum, says Chef Anthony Tamang. The chef adds wai wai instant noodles, popular in the Nepal and Bengal neck of the woods, to create a hatke potato dish.
Please find the recipe here: Aloo Dum Wai Wai
Chef Roshan Tadadikar scoops out the innards of boiled potatoes and cooks them up into something chatpata along with paneer and then returns them to the alus to present a yummy starter.
Please find the recipe here: Aloo Khazana
A lemon pickle and khoya (ricotta-ish) stuffing for mashed potato balls? A dangerously addictive snack by Chef Sarab Kapoor.
Please find the recipe here: Lime Pickle Khoya-Loaded Potatoes
Turkey's top potato dish and street food are its gozlemes. A Turkish version of an alu paratha, the difference is that the alu dough is spiced up with parlsey, dill and Middle-Eastern spice sumac. Follow Zelda Pande's recipe to make this delight at home.
Please find the recipe here: Potato Gozleme
When time is a constraint, Bengalis cook up this quick and heavenly-tasting meal. Bethica Das adds onions, green chillies, mustard oil or ghee along with kasundi (Bengali mustard paste) and/or toasted and crushed dry red chillies to her bhaat.
Please find the recipe here: Aloo Bhaat
Sangita Agrawal's delightful raseela potato is made without onions and garlic, and is served with rice. And if you have some left, have it the next day for breakfast with pooris, parathas or kachoris.
Nadiya Sarguroh's Kokum Alus can be munched with your evening tea or drinks. Or had with your rotis at lunch or dinner. Much of its tastes comes from the sour but characteristic kokum.
Please find the recipes here: Tangy Potatoes
This is one of the quickest and tastiest ways to make these flatbreads. Urmimala mixes the boiled potatoes in the maida dough and has the parathas ready quicker than you can say 'Alu'.
Roasted potatoes rubbed in spices are sinful delights. Add to that, the goodness of butter cunningly concealed in its slices and a tantalising dollop of tzatziki sauce (yoghurt cucumber sauce) -- you have a side dish that is hard to resist says Swayampurna Mishra.
Please find the recipe here: Hassleback Potatoes
Roast your potatoes South Indian style, as per Gita Hari's recipe, and season with a classic Tamil tadka of curry patta, mustard seeds, asafoetida and spiced up with sambar powder.
Please find the recipe here: Urulai Potato Roast
Mayur Sanap cooks up a classic yoghurt potato curry but spices it slightly differently with kasuri methi (dried fenugreek leaves) and aam choor (dried mango powder).
Please find the recipe here: Dahi Aloo