Once the go-to side on UK tables, the humble potato has fallen out of favour in recent years. Which is a shame, because spuds are actually pretty awesome. Here are our top 10 reasons to reignite your love affair...
- They’re the ultimate comfort food; a forkful of nostalgia, just like Mum used to make.
- They’re oh-so versatile: grate, slice, layer, bake, boil, fry or mash them.
- They can last for weeks if stored in a cool, dry and dark place.
- They are on budget: a tasty jacket won’t break the bank.
- There’s a spud for all seasons, from potato salad to buttery mash.
- They’re zero-waste if you eat them skin-on.
- They are super-easy and speedy to cook.
- They provide fibre, vitamin C, potassium and magnesium.
- They are kid-friendly: low in fat and sodium, and so very tasty!
- Eating gluten-free? Spuds are on the menu.
Fancy a new mash-up on an old fave? Try our flavour-packed recipes...
Brown butter-fried cumin potato cubes
Red chilli, tomatoes and spring onions give these spiced tatties a fresh flavour. Serve alongside plain or Indian-spiced grilled meat for a totally tasty dinner.
1. Put 800g Grower’s Selection Maris Piper Potatoes, peeled and cubed, in a pan and cover with cold water. Bring to the boil and simmer for 15 mins until tender. Drain and steam dry for 5 mins.
2. Meanwhile, put 2tsp cumin seeds and 1tsp brown mustard seeds in a nonstick frying pan over a medium heat. Fry for 1 min, then add 40g unsalted butter, cubed, and 2 cloves garlic, finely chopped.
3. Once the butter starts to foam, increase the heat and cook for 1 min until it starts to turn golden. Add the potatoes to the pan and toss in the butter. Fry for 5 mins until starting to crisp.
4. Remove from the heat and toss with 2 tomatoes, deseeded and chopped, 2 spring onions, finely sliced, 10g fresh coriander, finely chopped, 1 red chilli, finely sliced and the zest and juice 1⁄2 lemon. Season with black pepper to serve.
Crushed roast mini potatoes with garlic and rosemary
With a hit of roasted garlic cloves, these small spuds are seriously moreish. For your next Sunday roast, why not try swapping out your regular roasties for these pocket rockets?
1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Put 1kg Extra Special British Jazzy Potatoes in a pan, cover with cold water, bring to a boil then simmer for 20-25 mins until tender. Drain and leave to steam dry in the pan for 5 mins.
3. Transfer the potatoes to a large baking tray and crush each one with the back of a fork until it starts to split open.
4. Toss the potatoes and 2 whole cloves garlic in 2tbsp rapeseed oil and roast for 40 mins until golden and crisp.
5. In the final 8 mins of cooking, sprinkle 1 clove garlic, finely chopped, and 15g rosemary, finely chopped, over the potatoes, then toss until evenly coated. Season with freshly ground black pepper to serve.
Creamy Parmesan, parsley and mustard mash
This hearty, cheesy mash has a tasty hit of coarse-grain mustard. Serve alongside pork steaks or gammon for a luxurious weeknight supper idea.
1. Put 4 Grower’s Selection British Jacket Potatoes, peeled and cut into chunks, in a pan of cold water. Add 1 reduced-salt vegetable stock cube, 2 bay leaves, 2 cloves garlic, peeled, and 2 sprigs thyme. Bring to the boil and simmer for 20-25 mins until tender. Drain and leave to steam dry for 2 mins, discarding the bay leaves and thyme.
2. Mash the potatoes and garlic until smooth.
3. Add 2tbsp olive oil, 75ml semi-skimmed milk, 10g flat-leaf parsley, finely chopped, 2tbsp coarse-grain mustard and 40g Parmesan, finely grated, then fold in with a large metal spoon. Season with freshly ground black pepper to serve.
Lemon and thyme smashed potatoes
Citrus and herb flavours combine to create a zesty 'smash', with extra zing from tangy capers. Try serving alongside fish.
1. Put 1kg Extra Special Marabel Potatoes in a large pan, cover with cold water and bring to the boil. Simmer for 25-30 mins until tender. Drain and leave to steam dry for 5 mins.
2. Meanwhile, put 20g unsalted butter, cubed, 1tbsp capers, 2 cloves garlic, finely chopped, zest 1⁄2 lemon and 2 sprigs thyme, leaves picked, in a small pan over a low heat. Once the butter has melted, simmer for 2 mins, then remove from the heat and stir in the juice 1⁄2 lemon.
3. Roughly smash the potatoes with a potato masher, breaking them up into smaller chunks but not mashing completely. Drizzle evenly with the lemon and thyme butter and season with freshly ground black pepper to serve.
Turmeric and cumin roast potatoes
Flaked almonds add bite to these crisp, aromatic roasties, which would work wonderfully as a side dish at your next curry night.
1. Preheat the oven to 220C/200C Fan/Gas 7. Preheat a heavy-based roasting tray.
2. Bring a large pan of water to the boil. Add 1kg Grower’s Selection British Red Potatoes, peeled and quartered, and boil for 10 mins until starting to soften. Drain and leave to steam dry for 5 mins.
3. Pour 2tbsp rapeseed oil into the preheated baking tray, carefully add the potatoes and turn in the oil until evenly coated. Roast for 30 mins, turning halfway, until golden and crisp.
4. Mix together 1⁄2tsp ground turmeric and 1tsp ground cumin. Sprinkle the spices over the cooked potatoes, followed by 2tbsp flaked almonds. Return to the oven to cook for 10 mins until the almonds are golden and the spices are fragrant.
5. Toss the potatoes in 15g flat-leaf parsley, finely chopped, and 1tbsp orange zest, then season with freshly ground black pepper to serve.