Potatoes O'Brien is an American dish consisting of pan-fried potatoes, green bell peppers, and red bell peppers. There is a variation of the dish with crispy bacon added into it for extra flavor and texture. The dish is traditionally served hot as a side to meat dishes.

Although the origin of potatoes O'Brien is still murky, some claim that it was invented in a Boston restaurant called Jerome's, while others claim it was invented in a Manhattan restaurant called Jack's. All that is known is that the dish was created in the early 1900s.

Disco fries is an American side dish consisting of thick cut steak fries that are layered with brown gravy and mozzarella cheese, which can sometimes be replaced with grated American cheese. It is believed that this tasty side dish was inspired by the famous Canadian poutine.

Some claim it was invented in the 1970s after a night out in the disco, while others say it only started to appear in the 1990s. Disco fries are still regularly served in New Jersey eateries, and the dish remains popular with tipsy club goers.

Soufflé potatoes is an interesting French creation that is made by double-frying potato slices in very hot oil. The potatoes are thinly sliced into uniform slices, then thoroughly dried before being fried. Once fried, the potato slices are removed from the oil and allowed to chill before being fried for a second time in even hotter oil until puffed up, crispy, and golden brown.

The traditional accompanying condiment of choice is sauce béarnaise, which is a combination of butter, egg yolks, lemon, and tarragon. This dish is considered an unforeseen culinary invention from the early 19th century that has been attributed to a certain chef named Collinet. 

Salt potatoes are an iconic side dish coming from the city of Syracuse, New York. The dish is usually served in the summer, when the young potatoes are freshly harvested. The story of salt potatoes starts in the late 1800s, when salt was distilled by boiling water from marshes around the city (Syracuse is well known for its long history of salt production).

As there was a large number of Irish workers in the salt springs, they would put the potatoes in the boiling vats and enjoy the meal. There is an organoleptic difference between salt potatoes and regular boiled potatoes - as they cook, salt potatoes develop a crust on the skin which seals them due to the salty boiling water, resulting in a unique, creamy texture once cooked. 

Home fries is a popular American side dish made by frying larger chunks of potatoes in butter or oil until they are crispy and golden in color. The potatoes might sometimes be unpeeled, and they are often shortly boiled or steamed before frying.

Home fries are often paired with onions and peppers in the same pan. The dish can be consumed on its own with some salt as a snack, or as a crispy breakfast accompaniment.

Potato skins are simple American appetizers consisting of unpeeled potato halves that have been hollowed out, deep-fried, then topped with cheese, bacon, or sour cream. They were originally invented as a way to turn potato peels into a profitable meal.

Depending on who you ask, there are three restaurants credited with the invention of this popular appetizer in the 1970s: R. J. Grunts in Chicago, TGI Fridays restaurant chain, or the Prime Rib restaurant in Washington, DC.

Today, potato skins are a staple of bar food and come in numerous versions, and there is even a fancy version of the appetizer with crabmeat, hollandaise sauce, and asparagus.

Chili cheese fries is an American dish with elusive origins. The dish consists of french fries that are topped with chili and grated cheese. There are many origin stories connected with chili cheese fries, although none of them can be 100% confirmed.

Texans claim that a 16-year-old Don A. Jenkins invented the dish when he was eating lunch at the local Dairy Queen in Tomball, Texas. In Michigan, it is believed that the dish was invented by two local waitresses who simply combined the ingredients. 

Sweet potato pie is a traditional pie with origins in the southern parts of the United States of America, and it's especially popular in North Carolina. The dessert is prepared as an open pie without the top crust; its interior usually filled a combination of milk, eggs, sugar, and mashed sweet potatoes.

It is often flavored with spices such as vanilla or nutmeg in the South, while in the North, some like to top the pie with marshmallow pieces. The tradition of making sweet potato pie in the South has been present since the days of slavery, and African slaves were the first ones to make the dish. 

Originally, Idaho russet potatoes used to be roasted by children who would bury them in hot coals. Today, they are a simple, classic, yet flavorful pleasure. Large and oval-shaped Idaho russet potatoes are baked in the oven with their skins intact until they develop a fluffy texture - a byproduct of their high starch content.

Their skins get split open and are then topped with sweet butter, freshly ground salt and black pepper, a dollop of sour cream, chives, parsley, crumbled bacon, minced chiles, or tabasco sauce, but anything can be a topping if one's imaginative enough.