SK: Po-tay-toes!

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Beloved by Samwise Gamgee and wonderfully versatile – learn how to cook them in different ways to add extra variety into your meals. Here are two classics to try out with your meals! 


Peel your potatoes and cut them into pieces about the size of a ping pong ball. Fill and boil your kettle and place the potatoes in a sauce pan with a sprinkle of salt. Pour the water over the potatoes until they are covered and set them to cook on the hob. 

Once they are ready to mash, they should be soft enough to stab through with a clean bladed knife. Drain the potatoes using a colander and return them to the pan. Add about a tablespoon of butter (or margarine) to the potatoes and mash them using a potato masher until they are light and fluffy in texture. 

Roast Potatoes

Pre-heat your oven to 200 degrees C. Cut up the potatoes with the skin still on them. Fill and boil your kettle, place the potatoes in a saucepan and cover them with hot water. Set them to cook on the hob for no more than 15 minutes. Drain then using a colander and place them into a baking dish (a tin one or a pottery one will do). Pour a drizzle of oil over the potatoes and stir them using a wooden spoon. (You can coat them in fry light spray instead if you wish).

I usually add some sort of dried herb and a sprinkle of garlic granules or garlic powder and give them a stir again with the spoon before setting them in the oven to cook.

Suggestions for herbs if you are growing tired of mixed herbs by now:

Beef: Tarragon or Thyme 

Lamb: Rosemary or Mint

Chicken: Sage or Parsley

Pork: Sage 

Fish: Parsley

Vegetable Dishes: Basil

I cook the potatoes for approx 30 minutes in the oven, or until they are starting to brown and turn crispy on the outside. 

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