Duchess potatoes, deep-fried and stuffed with a salpicon.

Potatoes baked in the ashes.

Potatoes boiled and sliced, arranged in layers with butter and cheese and baked au gratin.

Deep-fried croquettes of puréed potato mixed with choux pastry and Gruyère cheese.

Potatoes cut in olive shapes or sometimes strips and stewed in butter, often used as a garnish for grilled chateaubriand steak.

Crisps (US: potato chips).

Whole potatoes cooked in stock with onions and tomatoes.

Baked apples

Boiled potatoes

Grated potatoes made into a flat cake and sautéed.