Three Low Waste Recipes to use up Your Potatoes
Compleating (no, that’s not a typo) is all about eating the whole ingredient or food, not letting anything edible go to waste and making the most of its flavours and nutrients. Discover these three ways to try compleating, using up any leftover spuds (skin included!). And, whether it’s the main event or a satisfying side dish, you’re guaranteed to feel full – and happy – after tucking in. Read our top tips on how to make the perfect potato at the bottom of this page.
Layered Potato Galette With Caraway Seeds and Buttered Shallots
Our layered potato galette is a great option if you fancy doing something a bit different with your potatoes.
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Honey-Baked Hasselback Sweet Potatoes with Brie
Swap your usual jacket sprinkled with cheese for this sweet potato and brie recipe.
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Mashed Potato Croquettes with Parmesan and Bacon
These bites are ideal for a light lunch or weekend brunch.
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Top tips for tasty tatties
Know your spuds
Floury varieties like Maris Piper and King Edward are great for roasting, baking and mashing, but fall apart when boiled. Waxy types such as Charlotte and Jersey Royals hold together when steamed or boiled, but don’t mash well. Yukon Gold and Desiree are the most versatile and are good boiled, baked, fried… you name it. Try Roseval for a ruby-skinned side dish of sautéed spuds.
The best roasties
Peel and chop your potatoes, keeping them fairly chunky. Boil until soft, then drain and leave uncovered to cool completely (they’ll dry out a bit, which helps crisp up the skin). Shake them to rough up the sides, then place in a smoking hot pan of fat or oil, coating all over. Roast for about an hour, checking and adding fresh rosemary near the end.
Mix up your mash
Baking your spuds first makes for a flavoursome, comforting mash that’s also super smooth. Cook them like jacket potatoes, and once they’re done scoop out the flesh and mash with sea salt and butter.
Quick leftover fix
Swirl olive oil, lemon juice and crushed garlic through unused mash to make the Greek dip skordalia and serve with pitta. If your leftovers are of the boiled variety, sauté them in olive oil with garlic, smoked paprika, sliced red peppers and a handful of kale. Top with a fried egg.