Potatoes are among the most affordable, comforting and versatile ingredients you can buy. These starchy favourites also happen to be incredibly delicious, whether transformed into creamy mash, crispy roast potatoes or perfectly prepared French fries. Here, we reveal our top tips, cheats and must-know ideas that will make peeling, preparing and cooking potatoes a whole lot easier (and much tastier, too).

Click or scroll through our gallery to discover 37 genius ways to transform potatoes into a taste sensation – counting down to our most revolutionary tip of all. 

If you prefer your potatoes skinned, don’t discard the peel. Potato skins can be boiled, seasoned (salt, pepper and smoked paprika work brilliantly) and baked in the oven or cooked in the air fryer. Serve them up with creamy mayo or ranch dressing for a delightfully tasty – not to mention thrifty – snack. You could also try adding leftover potato peel to homemade stock for extra flavour. 

Upgrade your usual baked potato and add some protein by cooking an egg inside it. Around 15 minutes before your potato is cooked through, remove it from the oven, slice it in half, make an indent in the flesh, then crack an egg inside. Bake the potato for the remaining 15 minutes, adding in any extra goodies you like, such as a sprinkle of cheese or a scattering of crispy bacon lardons.

Potatoes, especially sweet potatoes, can make brilliant additions to some desserts – and while it might sound unusual, we promise you'll be pleasantly surprised. White potatoes can be used to add moisture to thick batters, while orange or purple sweet potato varieties can provide a touch of sweetness and colour to a range of bakes.

Love to cook for a crowd, but not sure how to keep your mashed potatoes from going cold? Place the dish containing the potatoes in a bain-marie or water bath with a lid, and it’s guaranteed to stay warm for hours. This is the ideal hack for big gatherings or parties, as it'll prevent any cold potato disasters while still allowing you to prep ahead.

Duchess potatoes are a 1960s classic, and we think there's always room at a dinner party for these fancy bites. To make them, peel, wash, then boil or roast some Russet potatoes. Once cooked through, pass them through a potato ricer before adding an egg yolk, butter and nutmeg. Once smooth, pipe the mix onto a lined baking tray and bake for 20 minutes (or until golden brown and crispy). Stars or spirals make attractive shapes. 

From Irish potato farls to yeasted loaves, everyone's favourite starchy root vegetable can be used to create incredibly tasty bread. To make a classic sandwich-style loaf, mix mashed potato with yeast (activated by the lukewarm potato cooking water) and strong bread flour. Knead the mixture, leave it to prove, then bake it until golden and cooked through. Alternatively, for a moreish savoury treat you'll be whipping up on repeat, try baking a tasty rosemary and potato–topped focaccia.

You’ve heard of salt-baked fish, but what about salt-baked potatoes? Cooking your potatoes on a bed of salt won’t make them super salty; instead, the salt will extract the liquid from the potatoes, gently steaming them in the process. The potatoes will then reabsorb some of the liquid and become infused with a subtle salty flavour. With this cooking method, the texture of the potatoes becomes incredibly smooth and silky, too.

For a quick and easy potato gratin, peel and thinly slice four waxy potatoes (Charlottes or Jersey Royals would work), then layer them up in a buttered ovenproof dish, seasoning each layer with salt and pepper. Separately, make a roux combining 3 tbsp melted butter with 3 tbsp plain flour, stirring until the flour is cooked. Gradually whisk in 16fl oz (470ml) milk, mixing until smooth and thickened. Add 6oz (180g) grated Cheddar and stir until melted. Pour the roux over the potatoes, cover the dish with foil, then bake your gratin in a medium oven for an hour, or until the potatoes are golden and the sauce bubbling.

Rösti are really easy to make at home. Simply peel and grate around 14oz (400g) potatoes, then squeeze the gratings well to remove as much moisture as possible. Combine the potato gratings with an egg and your choice of seasoning, then divide the mixture into six equal portions. In a heated frying pan, add a drizzle of oil and a portion of potato, pressing down with the back of the spoon. Cook for five minutes, then flip over and fry for a further five minutes, until both sides are golden and crispy. Serve with your choice of toppings; crème fraîche and chopped chives work really well.

Why not take mashed potatoes in an altogether more decadent direction and whip up a simple-yet-delicious potato purée instead? The secret to making this dish extra velvety is to add a splash of olive oil and a pinch of salt to the potatoes as they boil. Drain the potatoes once they're soft, then add more olive oil and a pinch of nutmeg before getting to work with a potato masher or ricer. You can then push the mix through a sieve for an even smoother finish.

Hasselback potatoes might look impressive, but they require very little effort to make. Before you put your potatoes in the oven, cut a series of small slits three-quarters of the way through each one, then rub them with oil or butter. Cook the potatoes in a hot oven for an hour, until they're tender throughout, and the tops are golden and crisp. Chopped parsley, crumbled feta and crispy bacon pieces would make delicious toppings.

Don’t use foil when baking potatoes in a conventional oven – if you do, the potatoes will steam. Foil is best used when potatoes have direct contact with flames, such as on a barbecue or campfire. When cooking potatoes in the oven, place them on a baking tray to allow the air to circulate and the skins to turn golden brown and crisp. And remember, foil should never go in the microwave.

There are several secrets to the perfect potato salad. Firstly, don't overcook your potatoes – you want them to remain firm, rather than fall apart. Next, you'll want to consider the flavours; mayonnaise and chives are a tried-and-tested combination that you can't go wrong with, but there are plenty of other tasty variations you can try. How about a Scandinavian-style salad with added beetroot and radishes? Alternatively, you could try a creamy cottage cheese–based sauce with added olive oil and lemon, or switch to a dressing made with red wine vinegar and extra virgin olive oil. Whatever you choose, be sure to serve your salad at room temperature.

Why not try your hand at smashed potatoes? A cross between roast potatoes, potato rösti and hash browns, this tasty side dish is incredibly moreish and easy to make. Baby potatoes work well here; simply boil them until tender, drain them well, then pat them dry and leave them to cool. Tip the potatoes onto a baking tray, then, using a potato masher or a flat-bottomed glass, press down on them until they go flat. Drizzle over a mix of olive oil and aromatics such as fresh rosemary and crushed garlic, then bake your smashed potatoes until crispy and golden brown.

Got leftover mashed potatoes? You can whip up this classic Italian dish in under an hour. Just add 2.6oz (75g) plain flour and seasoning to around 7oz (200g) mashed potatoes, mix well, then bring everything together to form a rough dough. Knead the dough, then roll it into a sausage shape and cut it into small, bite-sized pieces. Cook the gnocchi in boiling water for a few minutes, until they rise to the surface, then drain them and serve them with whatever sauce you like.

Whether you’re loading up French fries, smothering wedges with sauce or piling a jacket high with tasty ingredients, potatoes work well with all manner of toppings and condiments. Try drizzling a smooth tahini sauce laced with lemon juice, crushed garlic and olive oil over baked potato slices, or top your fries with a mix of melted cheese, bacon pieces and crispy onions for a real taste sensation.

Sautéed potatoes – potatoes that are parboiled, sliced or chopped, then fried in butter until crisp – are wonderful with everything from fish to steak. The key to keeping them golden is to clarify the butter first, removing impurities that can burn and add bitterness. To do this, heat the butter until it's completely melted, then skim off and discard the foam. You'll be left with clear, clarified butter.

If you’re in a rush, there’s no need to wait an hour or more for a baked potato. Wash and dry your potato, then microwave it on high for two to three minutes (check with a knife to see if it’s soft inside). Rub it with oil and salt, then transfer it to an oven preheated to 220°C (430°F). Cook for 15-20 minutes, and you’ll be rewarded with a perfectly crispy baked potato in a fraction of the time.

From frozen French fries to roasted potatoes, you can whip up just about any potato dish in the air fryer. Not only will it cut down the cook time, but it’ll allow you to use less oil and, in turn, make the meal healthier. If you’re cooking fries, wedges or cubed potatoes, make sure you toss them every now and then to ensure maximum crispiness.

Take your baked potato to the next level by scooping out the middle and mashing it with your favourite ingredients, then returning it to the oven to crisp up. To give the idea a go, remove your potato from the oven when it's nearly finished cooking, slice it in half, carefully spoon out some of the flesh, then mix it with butter and your choice of ingredients (think spring onions and barbecue chicken, broccoli and Cheddar, or jalapeños and sour cream). Stuff the mixture back into the potato skin and return the whole thing to the oven for 10-15 minutes, until golden.

Sweet potatoes are just as versatile as regular varieties. You can bake, roast, mash and fry them, and you can play around with different flavour combinations, too. Sweet potatoes also work well turned into waffles and rösti, are delicious loaded up with various toppings, and add a lovely flavour and texture to salads. They can even form the base of a pancake batter, if you're in the mood for a real treat.

If you haven’t tried lemony Greek-style potatoes, you’re missing out. To make this tasty braised potato dish, peel and cut four large potatoes into thick wedges, then transfer them to a baking dish. Coat the wedges in 8.5fl oz (350ml) chicken or vegetable stock, a good glug of olive oil, the juice of one or two lemons (depending how citrussy you want them to be), five garlic cloves, 1 tbsp dried oregano, and a sprinkle of salt and pepper, then roast them in a hot oven for around 40-50 minutes, until the liquid has evaporated. Serve your Greek potatoes topped with crumbled feta, with lemon wedges on the side.

If you want to ensure your potatoes stay fresher for longer (reducing food waste in the process), make sure you keep them well away from any onions you may have in your store cupboard or pantry. Onions release ethylene gas, which can cause potatoes to spoil far quicker than they would if kept alone – so be sure to store them separately.

When you’re making French fries for a crowd, it’s easy to overload the roasting tin, deep fat fryer or air fryer. However, this can leave you with potatoes that won’t crisp up, turn golden or cook through fully. Work in batches instead; add a handful of fries or potato cubes at a time, making sure each one is touching the cooking vessel to allow the ingredient to cook evenly, ensuring maximum crispiness.

As a general rule, if you're boiling potatoes, it's best to keep the skins on. Not only will this help the starchy vegetables keep their shape, but the peel is also a great source of fibre and nutrients. New potatoes have particularly thin skins and are delicious boiled, lightly crushed with a little butter and sprinkled with chopped fresh mint or parsley.

If you're making a creamy potato salad or indulgent gratin, or if you just want to bulk to a soup or stew, waxy potato varieties are your best bet. Low in starch and full of flavour, they're smooth and hard, and they hold their shape brilliantly. Available at most supermarkets or farmers' markets, waxy styles include Charlotte, Désirée and Red Bliss.

For perfect roasties, parboil peeled and quartered potatoes until tender, drain them well, then place them in a clean, dry pan. Put on the lid and shake the pan vigorously to fluff up the edges of the potatoes (do this in batches, if necessary). Sprinkle the potatoes with a light coating of plain flour and salt, then add them to a preheated tray and roast them for around 50 minutes in a hot oven, or until the potatoes are crispy and golden. The choice of fat is up to you; some people love goose or duck fat, while others prefer sunflower oil.

For fluffy-on-the-inside, crispy-on-the-outside baked potatoes, pick a variety with firm skin. Wash them in cold water, then dry them and pierce them with a fork. Rub them with olive oil or softened butter, sprinkle them with salt, then cook them for 60-90 minutes at 200°C (395°F) – or, for extra-crispy skin, cook them for 120-150 minutes at 180°C (350°F). The choice of toppings is then up to you; from spicy chilli con carne to tuna mayo, the options are endless.

The key to perfect baked, roasted or fried potatoes is ensuring that they’re cut into even-sized pieces. Uneven shapes and sizes will result in some pieces burning to a crisp before others can turn golden brown. Whether you’re making skinny fries, chunky wedges or cubed roasted potatoes, the cutting is all-important – make sure your knife is sharp and take your time.

For classic mashed potatoes that are guaranteed to keep everyone happy, follow these simple steps. Peel and wash your potatoes, cut them into even chunks, then place them in a saucepan of cold water on the hob. Allow them to come to the boil before reducing the heat and simmering until tender (around 20 minutes). Drain the potatoes well, then mash them with a hand masher or ricer (using an electric device can overwork the mash, resulting in a gluey finish). Finally, stir in room-temperature butter, milk and seasoning. Some chefs recommend opting for a 2:1 potato to butter ratio, but it's worth experimenting to see what works for you. 

Potato peelers are fiddly at best (and time-consuming at worst), so it's worth investing in a tool that's not going to leave you frustrated with every peel. Y-shaped peelers (pictured) are a great option and generally the safest, allowing you to peel directly down without worrying about cutting yourself. 

The secret to sensational French fries is parboiling the potatoes first and deep frying them twice. Slice Russet potatoes into strips around 0.5cm (0.2in) thick and, if you have time, allow them to sit in cold water for two hours before cooking. Blanch them in boiling water for five minutes, then leave them to air dry for 10 minutes. Next, deep fry your potato strips in small batches at 150°C (300°F), then drain them on paper towels. For the second fry, crank up the heat to 180°C (350°F) and sizzle your fries until golden brown (roughly three minutes). Drain, season with salt and serve immediately.

Ever wondered why some styles work better for mashed potatoes than others? Not sure which option to choose for a crispy-skinned jacket potato? Different potato varieties should be used for different dishes. Floury or starchy potatoes, like Russet and King Edward potatoes, work well for mashing and baking. They have a soft, dry texture when cooked, making them incredibly light and fluffy. This also means that they aren't suitable for boiling, as they disintegrate easily. 

When boiling potatoes, always place them in cold water with a sprinkling of salt. It's at this point that you can bring the pan up to a boil. This allows the potatoes to cook evenly every time; if you place the potatoes straight into boiling water, the outside will cook before the heat reaches the inside, resulting in a stodgy mess that falls apart.

Not sure where to store your potatoes? These handy root vegetables are best kept in a cool, dry and dark place such as a store cupboard, or in a paper or hessian bag away from heat sources. Potatoes don’t fare well in the fridge – not only can the cold impact their flavour, but it can also cause them to become damp, leading them to spoil.

All-purpose potatoes are somewhere between floury and waxy in terms of starchiness. Maris Piper, Yukon Gold, and blue and purple potatoes are good all-rounders, and they can be used in a number of ways. Grab a bag for roasting, mashing, baking or making chunky fries, and you'll always have the means to whip up a tasty potato-based dish. 

Now discover these moreish mashed potato ideas  

Last updated by Lottie Woodrow.