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Potatoes and Roots

Potatoes store well so the only time when a glut poses a problem is if they start sprouting again, or damaged
spuds need urgently using up.
There are thousands of recipes for using potatoes, but here are just a few.

Peel enough potatoes to fill your largest pan. Cut them into quarters to speed cooking time.
If you are lucky and also have carrots and swede, do the same with them, adding all to the pan.
Just cover with water. Bring to the boil and cook till tender. Strain.
Return to pan, season to taste, add a little butter or milk and either mash, or use a potato ricer to remove any lumps and (if mixing veg) amalgamate the different vegetables well.
Using an old fashioned ice cream scoop, make mounds, placing directly onto baking sheets, cool thoroughly, and freeze.
To use, simply remove however many scoops you need and either microwave or add to oven to heat through and brown slightly
*For a fat free mashed potato, stir in fat free crème fraiche or Greek fat free yogurt,
lemon zest and plenty of chopped parsley and chives.

For maximum saving, fill an oven with evenly sized, scrubbed potatoes, pricked on all sided with a fork (to prevent the skins bursting.) If potatoes are different sizes, place smallest towards the top of the oven and larger ones towards the bottom. Its easier to squeeze the flesh and test of cooked through, smallest first.
Heat the oven to 220C/200C fan/gas 7. Bake for 20 mins.
Turn the oven down to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
While they are cooking, grate loads of cheddar cheese into a large bowl.
Season with salt & pepper and add some butter.
As the potatoes come out of the oven, allow to cool a little before cutting in half lengthways. With a fork, scrape out the flesh and add to the cheese basin. Place the empty skins on a backing sheet, open side facing up.
When all the potatoes are cooked, sliced and scraped of flesh, mask the mixture together, getting rid of any lumps. Taste and adjust seasoning and / or amount of cheese.
Using a fork, take a scoop of the mixture and refill the empty potato skins, forking the tops.
When all the mixture is used, extra grated cheese can be scattered on the tops before fully cooling.
Open freeze on the trays, storing in freezer bags once solid.

Its often easiest to remove however many you need and allow them to thaw on a baking sheet before oven cooking to heat through and brown. Crispy bacon/chopped spring onions can be added to the tops too. These
go well with salad, cold meats and assorted pickles, or in their dozens for a large buffet!


If you are cooking for something a bit special that isn’t quite as calorific as French Dauphinoise Potatoes, then
try this recipe. It can also be made to be vegetarian or vegan.
2lb / 900g potatoes
1lb / 450g onions - peeled & thinly sliced
4 cloves garlic - peeled & finely chopped
2oz / 50g butter
1ltr stock - preferably chicken but vegetable is fine
1tsp fresh thyme leaves
1tsp fresh sage - finely chopped
Salt & pepper

Peel the potatoes & place in cold water.
Put 1/2 the butter in a frying pan & when melted add the onions, garlic & herbs. Cook until the onions are translucent. Set aside. (For a fat free alternative gently poach the onions, garlic and herbs in a little water until soft.)
Slice the potatoes into fine slices, approx. 3⁄4”/3 mm thick.
Take a shallow ovenproof dish and place a layer of potatoes over the bottom. Season. Then add a layer of onions. Layer more potato slices on top & repeat with the onions. Finish with a layer of potatoes. Pour the stock over the top until just below the top layer. Season. Dot the remaining butter over the top and bake in the oven at 190°C/Gas 5 for 1 hour until crisp on top. (For a fat free alternative, omit the butter, but cook as before.)
Slow Cooker

This soup can be put in the slow cooker early morning and will be ready for an evening meal. It takes about 9
hours on ‘low’. But can also be cooked on the ‘high’ setting for 3-4 hours. Once made it freezes well.
1 onion peeled and chopped small
3 large leeks peeled and chopped into thin slices
2 potatoes, peeled and cut into small dice
1 ltr vegetable stock
1 teaspoon mixed herbs
salt and pepper to taste
Optional to add a little paprika too

4 tablespoons fat free crème fraiche if desired
Set slow cooker to Low (if cooking for 9 hrs) or High (for 3-4 hrs)
Place all the ingredients in the pot with the stock adding mixed herbs (preferably fresh)
The stock should just cover all the ingredients – add a little more if necessary but don’t fill slow cooker to the
Stir all the ingredients to mix thoroughly
Cook on low for 9 hours/on high 3⁄4 hrs without lifting the lid.
When all vegetables thoroughly soft, process with hand/stick blender until quite smooth and creamy.

Adjust seasoning with paprika, salt and pepper
Serve in bowls with bread rolls
Swirl with crème fraiche or sprinkle with fresh herb of choice. Grated cheese or torn smoked salmon can also be
added before serving if desired.
Good for glut and batch cooking. Freeze surplus in single portions.


Serves 8-10
4lb potatoes (about 8 large)
Lots of freshly chopped chives
Jar Mayonnaise
Crème fraiche

Peel and cut potatoes into small bite sized pieces.
Place in large saucepan and just cover with water.
Bring to the boil, then simmer gently until cooked.
Drain water off & season with salt and pepper to taste. Leave to cool.
Add enough Mayonnaise to potatoes to bind them together, adding a little crème fraiche as well if desired.
Stir in the chives and pile everything into a large serving bowl so people can help themselves.
This salad will stay fresh in a fridge for several days, covered, but will not freeze well.


11⁄2 lb/650g new potatoes, halved
1⁄2 lb/200g green beans sliced& cut into bite sized pieces
2 tblsp pesto
4 tblsp olive oil
8 small tomatoes, fresh
175g tuna in water
Small amount of spinach leaves can also be added if desired.

Add potatoes to pan of boiling water and simmer for 8-10 minutes adding the green beans to pan for the last 5
When cooked, drain and add shredded spinach to the hot veg to wilt.
Season the potato mix.
Mix oil and pesto together.
Scatter the tomatoes and drained tuna on top, drizzle with pesto mix and gently toss everything together.
Serve warm.


Heat the oven to 200C/180C fan/gas 6
Scrub as many potatoes as needed, skins on. Dry.
Cut in half then into wedges.
Place potatoes in a bowl and dress with olive oil and a seasoning of choice. Cajun or Jerk for spice, Italian dried
herbs, lemon pepper spice, or a mixture of chopped fresh herbs and seasoning depending on accompanying
Toss potatoes, oil and dressing together then spread out on a baking sheet. Sprinkle with sea salt.
Bake for 30 mins, turning half way through.
Serve with sour cream or as a side dish with chilli con carne, burgers or salad.

If you are reading this and have a favourite potato recipe you are willing to share, please use our contact page and we will try to include it.

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