Potatoes are one of the best and easiest comfort foods around. Not only can they be used for creating deliciously fluffy mashed potatoes to serve as a side dish for prime rib, but they can also be used in breakfast recipes, appetizers, hearty soup recipes, and even as a way to thicken sauces. Yes, when it comes to potatoes, the options really are endless.

It’s no secret Americans really like potatoes. The starchy plant is by far the most commonly consumed vegetable in the U.S. But what’s the most popular way to consume potatoes? The answer is, unsurprisingly, in French fry form. In honor of National Potato Day, here are the most popular potato-based dishes in the world.

1. Pommes frites

There are not many dishes in the world that have risen to the popularity of pommes frites. Originally invented in Belgium, this simple dish is made out of potatoes that are cut into lengthwise strips and deep-fried in hot oil. Although there is some rivalry between France and Belgium concerning the exact origin of pommes frites, the fact is that there is no nation in the world which celebrates and enjoys this dish more than the Belgians.

2. Fish and Chips

Most Brits would agree that there is nothing more British than fish and chips. This comforting, widely loved national dish consists of a freshly fried, hot, white fish fillet and large, sliced and fried potatoes. Cod, haddock, and flounder are the most common types of fish that is fried for the dish, and the customers can choose which type of fish they want, with cod being the most popular choice. The fillets get dipped in a batter made from eggs, milk, and flour, and are then fried in oil or beef drippings along with the potatoes. The origins of this dish go back to the 17th century, when potatoes were fried as a substitute for fish in the winter months.

3. Poutine

Even though its name stems from the French boudin—a word that usually refers to the pudding-like fillings of sausages—this soppy treat originating from the French Canadian province of Quebec consists of French fries drowned in a thick, brown gravy dotted with clumps of pale, soft, semi-creamy cheese curds. The potatoes are more coarsely cut than regular fries, and they are sometimes even fried twice so that the exterior remains crispy while the interior remains soft, whereas the cheese does not melt but just softens, adding that special squeakiness to the dish, and the gravy is made with either beef or chicken stock with the addition of vinegar.

4. Raclette

Raclette is a national dish that shares its name with a slightly nutty Swiss cheese made from cow's milk, an appliance for preparing the dish, and a full dining experience. Extremely popular in the ski region Valais and other parts of the Swiss Alps, where it also originated, raclette was invented by the Swiss mountain shepherds who used to gather around a fire while roasting potatoes. As they left some cheese near the fire, it started to melt so they scraped bits of it on the potatoes and raclette was born.

5. Gratin Dauphinois

Traditionally consumed by peasants in the historic Dauphiné region in France, gratin Dauphinois is a savory dish consisting of thinly sliced potatoes, crème fraîche, and butter baked in a shallow earthenware cooking vessel. The dish can be eaten on its own, preferably with a salad on the side, or as an accompaniment to fish or meat dishes. The term gratin originally referred to the flavorful crust that was left in the pan after the dish was baked. The first mention of the dish dates back to July 12th, 1788, when it was served at a dinner hosted by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-General of the Dauphiné, for the officials of the city of Gap in the modern-day Hautes-Alpes region.