Easy Potato Recipes to Make at Home
Who doesn't love a spud? You've probably grown up eating mash, chips, roasties and jacket potatoes - now try something new! Our great potato recipes give the humble spud an exciting new makeover. Ready to give them a go?
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Potato recipes for every taste
How to Make Chef-Style Potato Recipes at Home
A potato dish can be as simple or as extravagant as you'd like. Potatoes are very forgiving, so making stunning, restaurant-quality dishes is easier than you might think. Here are some of our favourite ways to spruce up your plate and take the humble spud to exciting new levels:
Potato gratin: Doesn't this sound so much fancier than potato bake? Well, it's basically the same thing. The secret of a good potato gratin recipe is all in your knife skills. You want to get those slices as thin as possible, so make sure you've got a good, sharp knife.
Potato rosti: If you don't fancy a full fry, this Swiss pancake makes a great special breakfast. You'll need to shred the potatoes finely. Before forming the pancakes, squeeze as much moisture out of the grated spuds as you can — it may feel a little gross, but it will give you much better results. Top your rosti with sour cream and grated carrot or pickled beetroot.
Potato salad: Potato salad isn't just for leftovers! Make it with warm potato, as it absorbs the dressing so much better. Use tiny new potatoes tossed in a honey mustard dressing with boiled egg and crunchy celery.
Roast potatoes: They're one of everyone's favourite potato side dishes — now chef them up! Our spiced aubergine and chickpea hash with chilli garlic yoghurt and roasted baby potatoes uses baby new potatoes for an extra-crispy treat.
Potato gratin: Doesn't this sound so much fancier than potato bake? Well, it's basically the same thing. The secret of a good potato gratin recipe is all in your knife skills. You want to get those slices as thin as possible, so make sure you've got a good, sharp knife.
Potato rosti: If you don't fancy a full fry, this Swiss pancake makes a great special breakfast. You'll need to shred the potatoes finely. Before forming the pancakes, squeeze as much moisture out of the grated spuds as you can — it may feel a little gross, but it will give you much better results. Top your rosti with sour cream and grated carrot or pickled beetroot.
Potato salad: Potato salad isn't just for leftovers! Make it with warm potato, as it absorbs the dressing so much better. Use tiny new potatoes tossed in a honey mustard dressing with boiled egg and crunchy celery.
Roast potatoes: They're one of everyone's favourite potato side dishes — now chef them up! Our spiced aubergine and chickpea hash with chilli garlic yoghurt and roasted baby potatoes uses baby new potatoes for an extra-crispy treat.
Choosing the Right Spuds for Your Potato Recipe
For successful spuds every time, make sure you use the right variety. Generally, there are two kinds of potatoes: waxy and floury. Floury potatoes are better for creamy mash or melt-in-the-mouth roasties. Their waxy cousins hold their shape better, so they're ideal for salads or stews. Here are some types of potatoes you can find:
Rooster: These red-skinned beauties are Ireland's favourite potato. They're great for baking, roasting or making chips. They also make fabulous mash - the ultimate comfort food!
Maris Piper: This white-skinned potato is known for its creamy middle. That makes it ideal for chips and roast potatoes — when you really want the contrast between the crunchy outside and the soft inside!
Salad potatoes: Many potato varieties are sold as salad potatoes. They're all waxy, though, so they're great for boiling and salads. Don't try to mash them — they'll hold their shape, giving you lumpy, starchy mash. Try them at their best in our BBQ sweetcorn naanizza with potato salad.
Kerr's Pink: White with a hint of pink, these potatoes make wonderful mash. We like to blend them into a smooth leek and potato soup to get us through the winter months. Add a dollop of cream if you're feeling particularly decadent!
Rooster: These red-skinned beauties are Ireland's favourite potato. They're great for baking, roasting or making chips. They also make fabulous mash - the ultimate comfort food!
Maris Piper: This white-skinned potato is known for its creamy middle. That makes it ideal for chips and roast potatoes — when you really want the contrast between the crunchy outside and the soft inside!
Salad potatoes: Many potato varieties are sold as salad potatoes. They're all waxy, though, so they're great for boiling and salads. Don't try to mash them — they'll hold their shape, giving you lumpy, starchy mash. Try them at their best in our BBQ sweetcorn naanizza with potato salad.
Kerr's Pink: White with a hint of pink, these potatoes make wonderful mash. We like to blend them into a smooth leek and potato soup to get us through the winter months. Add a dollop of cream if you're feeling particularly decadent!
Potato Recipe FAQs
How to cook potatoes?
Depending on what you're making, you can boil, mash, fry, bake, roast or even steam potatoes. There are simply dozens of ways to cook them. Make sure you cook them, as raw potatoes can make you ill.
Where do potatoes come from?
Potatoes originated in South America. Spanish conquistadors brought them back to Europe. They grow well in a variety of soil conditions, so today they're popular around the world.
What is a potato?
Technically, a potato is a tuber. It grows underground, storing nutrients and energy. It's not the only tuber we eat, but it's by far the most common.
How do you make the perfect mashed potatoes?
Some say the secret to perfect mashed potatoes is using plenty of butter! It's just as important to use the right variety of potatoes and to mash them with a fork or masher. Avoid using a whisk to make mash.
Is potato a vegetable?
Potatoes are often classified as root vegetables, but they are technically tubers. Nutritionists agree that they don't count towards your five a day, but they are packed with handy nutrients.
What's the difference between white potatoes and sweet potatoes?
Both white potatoes and sweet potatoes are really good for you, but they're different plants altogether. White potatoes are higher in potassium, while sweet potatoes have more vitamin A.
How long can you store potatoes?
Potatoes can last for several months in a cool, dark place. Avoid light, and keep them in a press far away from the cooker since heat can spoil them. Once cooked, they'll keep in the fridge for about three days.
Is it safe to eat sprouted potatoes?
You might be able to get away with cutting a couple of eyes off a potato, but if it's heavily sprouted and starting to shrivel, don't risk it. If you're pregnant or immunocompromised, it's better to avoid all sprouted potatoes.
Can you freeze raw or cooked potatoes?
Raw potatoes have high water content, so freezing them will just turn them to mush. You can successfully freeze partially cooked potatoes for chips or roasties. Chop, slice and cook or part-cook them before freezing.
How to make potato soup?
If you want to make creamy potato soup, boil the spuds thoroughly before blending them. Pass the puree through a sieve if you're feeling like a real chef! For a lumpy stew-like soup, use waxy potatoes.
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