Potato bread is a form of bread in which potato replaces a portion of the regular wheat flour. It is cooked in a variety of methods, including by baking it on a hot griddle or pan, or in an oven. It may be unleavened or leavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking method, and other variables.
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Kartoffelbrot is a potato bread that may contain spelt and rye flour.
Pratie Oaten uses a fine oatmeal instead of flour for more texture.
Apple Potato bread is a speciality of Armagh, Northern Ireland which is famous for growing apples. It is a potato bread wrapped, pasty-like, around a sweet filling of apples.
Potato farls are square slices (usually around 0.5-1 cm in thickness) of soft potato bread, lightly powdered with flour and are common in Ulster, especially Northern Ireland. They are traditionally used as one of the distinguishing items of food in an Ulster Fry, where they are shallow-fried on both sides for a short time and served with Soda farls cooked in the same way. They can also be grilled and buttered, or eaten with a variety of toppings.
Peru:
Papa-pan: A recent spike in wheat prices has led to an increased use of potatoes in Peru. "Potato bread is being given to school children, prisoners and the military, in the hope the trend will catch on." (NYT, 4/15/08).
Okrągły chleb kartoflany is a light and airy potato bread.
Commercial Product: potato bread is commercially available in the United States as a light and airy bread very similar to normal mass-produced white bread, but with a yellow tint, and a light potato flavor.
Cherokee Sweet Potato Bread is a variation on potato bread that uses sweet potatoes.
Potato bread goes by many regional names, including fadge, slims, potato cake, potato farls, and Tatie Bread in Ireland, and Tawty or Tattie Scone in Scotland.
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