spuds

We've created our ultimate recipe for crispy, crunchy roast potatoes – follow our cookery team's top tips to take this classic side dish from standard to sensational

Crispy Roast Potatoes

3kg Maris Piper potatoes(we’ve tried lots of potatoes over the years and these are truly the best)

sunflower oil

Crispy roast potatoes

A day or two before roasting, prepare the potatoes. You need chunks or whole potatoes roughly the size of a clementine, so peel and leave whole, halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water – salting is important, so don’t skip it. Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse. Gently drain the potatoes in a colander, but do not shake them or ruffle them up – just leave them to drain and cool. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.

Heat oven to 200C/180C/gas 6 (or put them in when you turn it up for the turkey). Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it’s completely coated. Don’t worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 mins, undisturbed.

Remove from the oven and – again, meticulously – turn each potato. Return to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle – just sprinkle with a little sea salt to serve.

A new way with potatoes that goes especially well with a seafood-based main

Lemon-roasted new potatoes

new potatoes

lemon

olive oil

Heat oven to 200C/fan 180C/gas 6. Tip the potatoes into a large pan of boiling water, wait for the water to boil again, then cook for 5 mins. Drain, tip back into the pan and shake well to rough up the edges a little. Tip onto a baking tray, toss with the lemon zest, oil and some flaky sea salt, then roast for 30 mins until golden and crisp.

A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later

Mushroom, spinach & potato pie

baby spinach

mushroom

garlic

vegetable stock (made from stock

cooked new potatoes, cut into bite-sized pieces

tbsp grain mustard

tsp nutmeg

filo pastry

green beans

Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.

Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.

Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

Amish Potato Pancakes

large Russet potatoes,

onion,

all-purpose flour

parsley

baking powder

salt

black pepper

Worcestershire sauce

nutmeg

vegetable oil

bacon cheese

Combine all potatoes in a blender or food processor along with onion, egg, flour, parsley, baking powder, salt, pepper, onion powder, Worcestershire sauce, and nutmeg. Blend until smooth.

Heat oil in a large skillet over medium-low heat. Pour 1/4 cup of batter into pan at a time to form pancakes. Fry for about 3-5 minutes on each or until golden. Place on paper towel-lined plate to drain. Add more salt and pepper to taste. Serve with crumbled bacon or shredded cheddar cheese if desired.

Old-fashioned slow-cooked corned beef

Corned beef, preferably home-killed (Main)

Onion

Cider vinegar

Cloves, whole

Tbsp Golden syrup

Place all ingredients in the crockpot, cover with cold water

Serve with boiled potatoes and steamed brussels sprouts, drizzled with a sauce of melted butter, balsamic vinegar and honey.

Darren puts a spicy bean twist on a classic comfort food.

Jacket potatoes with chilli con carne recipe

potatoes

40.00 ml extra virgin olive oil

pork mince

beef mince

onion, finely chopped

garlic cloves, crushed

tsp cumin

tsp coriander

paprika

cinnamon

coriander,

tomato paste (we used Mutti double concentrated tomato paste)

chipotle chillies in adobo sauce, finely chopped

tomatoes

kidney beans, rinsed, drained

Sour cream, to serve

parmesan,

jalapenos,

Lime wedges, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6328520460112&=domain=del

5348771529001-6328520460112

Roasted in butter and chicken stock, these potato slices will melt in your mouth.

Melting potatoes

2kg sebago potatoes, washed (see notes)

rosemary

butter

36.40 gm extra virgin olive oil

garlic cloves, sliced

510.00 gm chicken style liquid stock

40.00 ml chopped fresh flat-leaf parsley

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

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Top 7 spuds recipes from across the web

The most viewed spuds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Roast Potatoes

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Mushroom, spinach & potato pie

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Jacket potatoes with chilli con car...

Melting potatoes

The most viewed spuds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine