How to Cook with Potatoes

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A classic recipe for crispy roasted potatoes with a flavourful garlic and rosemary twist.

Ingredients:

Method:

Preheat the oven to 200°C.
Place the potato chunks in a large bowl. Drizzle with olive oil, minced garlic, rosemary, salt, and pepper. Toss to coat evenly.
Spread the potatoes out in a single layer on a baking sheet.
Roast for 30-40 minutes, flipping halfway through, until the potatoes are golden and crispy.
Garnish with fresh parsley and serve immediately.

A hearty and satisfying baked potato loaded with cheese, sour cream, and your favourite toppings.

Ingredients:

Method:

Preheat the oven to 200°C.
Wash and scrub the potatoes, then rub them with a bit of olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack and bake for 45-60 minutes until the skins are crispy and the insides are tender.
Cut a slit in the top of each potato and fluff the insides with a fork.
Top with shredded cheese, sour cream, crumbled bacon, chopped spring onions, and any other toppings you like.
Serve immediately.

A tangy and fresh potato salad that pairs beautifully with grilled meats.

Ingredients:

Method:

Boil the diced potatoes in salted water for about 10-12 minutes, or until tender. Drain and let them cool slightly.
In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, salt, and pepper.
Toss the warm potatoes with the mustard vinaigrette, then add the chopped parsley and spring onions.
Refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature.

Whole potatoes: Store them in a cool, dry, dark place, such as a pantry or cupboard. Avoid direct sunlight or humid areas. A paper bag, basket, or mesh bag allows for airflow and helps prevent sprouting.
Cut potatoes: Once cut, potatoes should be stored in an airtight container or bowl of water in the fridge. This prevents browning and preserves freshness. Use them within a day or two.
Avoid storing potatoes near onions: Potatoes and onions should not be stored together, as their gases can cause each other to spoil more quickly.
Longevity: Whole potatoes can last from 1-2 weeks, depending on the variety and storage conditions.

Choosing potatoes: There are many types of potatoes, and each is suited for specific dishes. Generally:
- Starchy potatoes (e.g., Russets) are best for baking, mashing, or frying because they break down easily.
- Waxy potatoes (e.g., Red or New potatoes) are great for roasting, boiling, or using in salads since they hold their shape well.
- All-purpose potatoes (e.g., Yukon Golds) are versatile and can be used for almost any cooking method.
Boiling potatoes: For evenly cooked potatoes, cut them into uniform pieces. Add them to cold, salted water and bring to a boil. Boil until tender (about 10-15 minutes for small pieces). Drain and let them sit for a few minutes to release excess moisture before mashing or using in other dishes.
Roasting potatoes: Toss potatoes in olive oil, salt, pepper, and herbs of your choice. Roast in a preheated oven at 200°C for 30-40 minutes, flipping once halfway through, until crispy and golden on the outside and soft inside.
Frying potatoes: For crispy fries or chips, cut potatoes into even pieces and soak them in cold water for 30 minutes before frying. This helps to remove excess starch, resulting in crispier fries. Fry in batches to avoid overcrowding the pan.
Mashing potatoes: For creamy mashed potatoes, choose starchy potatoes like Russets or Yukon Golds. Boil them until tender, then mash with butter, milk (or cream), salt, and pepper. For extra flavour, add garlic, chives, or cheese.