Ten top potato tips
To celebrate Potato Week (October 7-13), chef and food stylist Jo Pratt shares ten of her favourite spud-cooking tips.
Super fluffy mash
For super fluffy mashed potato, I recommend that you cook peeled and halved/quartered Maris Pipers in a steamer rather than boiling them. For a wonderful fine, light texture, mash using a potato ricer.
Healthy chips
For healthier chips, peel and cut Maris Pipers into chip shapes; cook in boiling water for 5 minutes; then drain well and toss in olive or sunflower oil. Put in a single layer on a pre-heated baking tray and cook in the oven at 200C/fan 180C/Gas 6 for around 30 minutes, turning occasionally. Any broken edges are fine as they will go nice and crunchy.
Flavouring boiled potatoes
To add a subtle flavour when boiling potatoes, pop one of the following into the water: peeled lemon zest, fresh herbs (rosemary, mint, thyme or oregano are ideal), a couple of cardamom pods, a few cloves, dried bay leaf, or curry leaves. Drain and remove to leave just the potato, then serve just as they are or alternatively mash, roast, sauté, or cool and make into a potato salad.
Plan ahead
When preparing for a big meal, dinner party, Sunday roast, or even Christmas dinner, peel and cut your Maris Pipers the day before. Wash in cold water and put into a large bowl or saucepan, then completely cover with cold water. Store in a cool place overnight, then drain and cook when you're ready for them.
Make more mash
When I was growing up, I was always told to cook more mashed potato than needed. Leftover mash is convenient and can be a real lifesaver. Freeze in individual portions or in small yoghurt pots/ice-cube trays to use for thickening soups, casseroles and gravy.
Leftover mash meals
Leftover mash is a brilliant base for making quick meals such as fishcakes: add tinned salmon or tuna, peas or sweetcorn, chopped spring onion, and maybe a dollop of tomato sauce. Or try Bubble and Squeak cakes: mix your mash with chopped cooked veg such as cabbage, peas, beans, carrots, broccoli or Brussels sprouts, then add a handful of Cheddar. Lightly dust in flour or semolina and bake or shallow fry.
Roast your pots a day early
Another family tip for roast potatoes when cooking a big meal is to roast the potatoes the day before, leaving your oven free on the day for meat or other dishes. Roast your potatoes a day in advance, right until they are almost to your liking, then let them go cold (keep them in the tray you cooked them in) and store in a cool place. Next day, simply put the tray back into a hot oven to roast for 10-15 minutes.
Spice wedges up
Don’t just save your spice rubs and mixes for meats or fish - toss them with Maris Piper wedges and some oil before baking. These are a great side dish or even a snack served with sour cream, guacamole or salsa.
Peelings have feelings
Don’t throw away your potato peelings. They are delicious made into crisps. Wash and dry well then coat in a little oil and bake in a hot oven until crisp. Sprinkle over salt or a pinch of any spice you fancy, such as Cajun seasoning, Chinese 5-spice or mild chilli powder.
Speedy Spanish omelette
For a quick simple lunch that all the family will love, cut boiled or steamed Maris Pipers into small chunks and fry along with a diced onion and a little oil in a non-stick frying pan for 5 minutes on a low heat. Meanwhile beat an egg or two per person and add to the pan, along with a handful of peas and season with salt and pepper. Cook gently until the egg is set. If you like it can be topped with a sprinkle of grated cheese and grilled until bubbling.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature