Enjoying Potatoes

1 Boil

Make sure potatoes are of similar size to cook evenly. The smaller they are the quicker they will cook. Start with cold water to cook them evenly and leave the pot uncovered – they’re ready when a fork will go all the way through without resistance.

 

2 Mash

Boil your potatoes in stock or with garlic for extra flavour. Heat the milk or butter before adding it to the potatoes, and try mashing them with other root vegetables such as sweet potatoes, parsnips or carrots.

 

3 Bake

Preheat oven to 180C, put washed potatoes on a tray and sprinkle with sea salt. Pierce with a fork to keep the inside of the potato dry. Cook for about 40-45 minutes.

 

4 Roast

Peel potatoes and cut into 5cm chunks. Put the potatoes in cold water and bring to the boil, simmer for 10 minutes. Preheat oven to 200C. Place strained potatoes on a baking tray and season with rosemary & butter, sea salt & olive oil, or a spice mix, and scrape surfaces with a fork to create a rough texture that will make them crunchy. Roast for 40-45mins or until crisp and golden brown.

 

5 Microwave

Wash the skin of the potato and dry with a paper towel. Prick skin several times using a fork and cook on full power on a microwave-safe plate for five minutes – then turn over and cook for another 4-5 mins on other side.

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