Fried potatoes

High consumption of fried potatoes is sometimes implicated to increase the risk of type 2 diabetes, obesity, cardiometabolic diseases and mortality. This is likely due to several cooccurring factors, such as; high glycemic index, increased fat-caloric density combined with excessive sodium, cooking in trans fats,[2] cooking with degraded oils, [3] and the obligatory high-heat increasing exposure to acrolein, acrylamide & glycidamide.[4][5] The increased relative risk is more consistently observed when focusing on shallow fry (e.g. hashbrowns) and deep fry (e.g. chips, especially french fries)[2] but not routinely observed when studying unfried potato consumption.[6] A threat from consuming fried potatoes is consuming a potential carcinogen, acrylamide which is produced when starchy foods are fried at a high temperature during the Maillard reaction.[7] Acrylamide is formed from asparagine and reducing sugars in potatoes, so choosing potato varieties with lower levels of these compounds can reduce acrylamide formation, along with not refrigerating potatoes and only frying them until they are golden, not brown.[8][9]

• French fries/chips AKA “French-fried potatoes”[10]
• Fried jicamas – alternative Mexican potato used in soups and stir-fried dishes, and as a substitute for traditional potatoes in low carbohydrate diets
• German fries (Bratkartoffeln)
• Hash browns – grated or shredded potatoes that are fried in oil

• Potato cake/patty – further processed hash browns that a pressed into patty-like finger food

• Home fries – referred to as fried potatoes (UK and regional US), it is a basic potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes that are sometimes unpeeled and may have been par-cooked by boiling, baking, steaming, or microwaving
• Lyonnaise potatoes – a French dish prepared with sliced pan-fried potatoes and thinly sliced onions that are sautéed in butter with parsley
• Papa rellena (English: stuffed potatoes) – a Latin American dish prepared using a baked potato dough that is stuffed with various fillings
• Patatas bravas – a Spanish dish typically prepared using white potatoes that have been cut into irregular shapes of about 2 centimeters, then fried in oil and served warm with a sauce such as a spicy tomato sauce or an aioli.
• Potato chips/crisps — thin sliced potatoes that have been peeled, vacuum-fried/deep-fried in oil and flavored. Typically is extensively processed & mass-produced. Often heavily salted and considered a low nutrient “junk food”.
• Potato pancake – shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated garlic or onion and seasoning.

• Boxty – a traditional Irish potato pancake
• Latke – a potato pancake of traditional Jewish cuisine. Often made with matzo meal, egg, potato purée and served with apple sauce or sour cream.

• Potato waffle – can be fried, baked or grilled
• Potatoes O'Brien – consists of pan-fried potatoes along with green and red bell peppers
• Rösti – a Swiss dish
• Tater tots —grated & shaped potatoes that are cut into “bite-size” pieces and are deep fried. Common side dish given to USA children.

• List of deep fried foods