The Ultimate Guide to Cooking Potatoes: From Crispy Fries to Creamy Mash

Potatoes. Just the word conjures up images of comforting meals, crispy treats, and those satisfyingly fluffy mashed spuds. They're the ultimate kitchen staple, and with good reason - they're versatile, affordable, and absolutely delicious. But with so many ways to cook a potato, it can feel overwhelming to know where to start. Fear not, my fellow potato enthusiasts! This is your ultimate guide, packed with tips, tricks, and personal experiences to help you master the art of potato cookery.

(Part 1) The Humble Spud: choosing the right potato

First things first, you need to pick the right potato for the job. It's not just about grabbing whatever's on offer at the supermarket - choosing the right potato is key to getting the texture and flavour you're after.

Floury Potatoes: For crispy chips, Roasts, and More

Floury potatoes are your go-to choice when you want a crispy exterior and a fluffy interior. Think chips, roast potatoes, wedges, and even some baked potato recipes. These potatoes are packed with starch, giving them that beautiful golden-brown crust when cooked.

1. king edward: A classic for a reason, King Edwards are super versatile. They hold their shape well and have a lovely, fluffy texture when cooked. Great for roasting and chipping, they are truly a staple in any kitchen. I remember my grandma always using them for her famous roast potatoes, and they were always a crowd-pleaser.
2. maris piper: Another popular choice, Maris Pipers are known for their good flavour and ability to brown well. Perfect for both roast potatoes and chips, they're a reliable choice for a satisfying potato dish.
3. Desiree: These are great if you want a potato that's got a good bit of flavour and stays firm when cooked. They’re brilliant for roasting, especially when you want a crispy exterior and a fluffy interior. I love to use them for gratins, as their flavour really comes through in the creamy sauce.
4. Anya: A newer variety that’s quickly become a favourite. Anya potatoes have a lovely, floury texture and a sweet flavour, making them perfect for roasting and baking. They're a bit more delicate than other floury potatoes, so they're best for dishes where you're not going to be tossing them around too much.

waxy potatoes: For Mash, Salads, and Boiled Dishes

Waxy potatoes, on the other hand, have a lower starch content and a higher moisture content. This means they hold their shape well when cooked and don’t get mushy, making them ideal for dishes like potato salad, mash, or even boiled potatoes.

1. Charlotte: These are a bit of a favourite in our house. They've got a lovely delicate flavour and are perfect for potato salad and mash. They hold their shape well when cooked, so they’re great for boiling or steaming too. I love using them for a classic potato salad - their delicate flavour really lets the other ingredients shine.
2. New Potatoes: You can’t beat a good new potato, can you? They’re small, tender, and have a delicate flavour. Perfect for steaming or boiling and then drizzled with butter. You’ll find them on the shelves from spring to autumn. There's something about a new potato that just screams summer. I love them boiled with just a little butter and fresh herbs.
3. Jersey Royals: These little gems are a real treat! They’re super tender and have a lovely, sweet flavour. They’re perfect for boiling and then serving with butter, parsley, and a bit of pepper. I remember my first trip to Jersey and being blown away by the flavour of these potatoes. They were so sweet and delicate, I couldn't believe it was a potato!

(Part 2) Preparation: Getting Those Potatoes Ready

Now that you've chosen your potatoes, it's time to get them prepped and ready to cook. A little bit of preparation goes a long way in ensuring your potatoes cook perfectly.

Washing and Peeling

First things first, give your potatoes a good wash. It's important to get rid of any dirt or debris. For floury potatoes like those used for roasting or chips, you can leave the skin on. It adds a bit of extra flavour and texture. But, if you're making mash or potato salad, it's best to peel them. You can use a knife or a peeler, whichever you prefer. Just make sure you get rid of any green bits, as they can have a bitter taste.

Cutting and Cubing

Next, you need to cut or cube your potatoes, depending on what you're making. If you're making chips or wedges, you can cut them into long, thin strips or wedges. For roast potatoes, I like to cut them into large chunks, as they’ll get lovely and crispy that way. And for mash, you’ll want to cut them into smaller pieces, or even grate them. This helps them to cook faster and makes them easier to mash. If you're using a food processor, just make sure you don't over-process them, or they'll become too mushy.

Soaking

For some recipes, like chips, soaking your potatoes can help to remove excess starch and make them crispier. You can soak them in cold water for at least 30 minutes, and up to a couple of hours. Just make sure you drain them well before you cook them. This helps to ensure they cook evenly and prevents them from sticking to the pan.

(Part 3) Cooking Methods: From Roasting to Mashing

With your potatoes prepped and ready, it's time to get cooking! There are loads of different ways to cook potatoes, each yielding a distinct texture and flavour.

Roasting

Roasting is one of my favourite ways to cook potatoes. It gives them a lovely crispy exterior and a fluffy interior. Plus, it's super simple!

1. Preheat your oven to 200°C (400°F).
2. Toss your potatoes in some olive oil, salt, and pepper.
3. Spread them out in a single layer on a baking sheet.
4. Roast for 45-60 minutes, or until golden brown and tender. You can test if they're ready by poking them with a fork - it should go in easily.

For extra flavour, add your favourite herbs and spices to your roast potatoes. Rosemary, garlic, paprika, even a bit of chili - experiment and find your favourite flavour combinations.

Boiling

boiling potatoes is a classic and simple method, great for making mashed potatoes, potato salad, or just plain boiled potatoes as a side dish.

1. Fill a large pan with water and bring it to a boil.
2. Add your potatoes to the boiling water and cook for 15-20 minutes, or until tender. You can test if they’re ready by poking them with a fork.
3. Drain the water and leave the potatoes to steam for a couple of minutes. This helps to dry them out a bit and prevents them from getting soggy.

Frying

Who doesn’t love a good batch of crispy chips? Frying is the way to go for that perfect golden-brown crust.

1. Heat some oil in a large pan or deep fryer over a medium heat. Don't overcrowd the pan, or it will lower the temperature of the oil and your chips won't get crispy.
2. Add your potatoes to the hot oil and fry for 5-7 minutes, or until golden brown. You can test if they're ready by poking them with a fork - if it comes out clean, they're good to go.
3. Remove the potatoes from the pan and drain them on kitchen paper.
4. Season with salt and pepper.

For extra crispy chips, try frying them twice. The first fry is at a lower temperature, which helps to cook them through. The second fry is at a higher temperature, which gives them that perfect crispy golden-brown colour. You can also experiment with different oils, like sunflower oil, rapeseed oil, or even coconut oil. Just make sure the oil is hot enough before you add the potatoes.

(Part 4) The Ultimate Mash: Creamy and Fluffy

Alright, let's talk about everyone's favourite side dish: mashed potatoes. There’s nothing quite like a good, creamy mash, is there?

Get the Technique Right

Here’s my secret to perfect mash:

1. Use waxy potatoes. I like Charlotte potatoes for their creamy texture and delicate flavour. Their lower starch content means they won't become too sticky when mashed.
2. Don’t overcook them! You want them to be tender but still hold their shape. If they're too soft, they'll turn to mush when you mash them.
3. Drain the water well and leave them to steam for a couple of minutes. This helps to dry them out a bit, which prevents them from being too watery when mashed.
4. While they’re still hot, mash them with a potato masher or a fork. I prefer using a masher, as it gives a nice smooth texture. But if you want a super smooth mash, you can push it through a sieve or use a food processor. Just be careful not to overblend, or it will become too sticky.
5. Add butter, milk, and salt to taste. You can also add a bit of cream or cheese for extra flavour. I love to add a little bit of garlic for extra flavour and a splash of cream for extra richness.

(Part 5) Crispy Chips: The Perfect Golden Crunch

Right, let’s move on to those beloved crispy chips. There’s something about the sound of chips frying in oil, isn’t there? It just makes your mouth water!

The Secret to Extra Crispy Chips

Here’s how I get my chips perfectly crispy every time:

1. Use floury potatoes. King Edwards are my go-to choice for their fluffy texture and ability to brown beautifully. Their high starch content ensures that they get nice and crispy.
2. Soak them in cold water for at least 30 minutes before frying. This helps to remove excess starch and make them crispier. It also helps to prevent them from sticking to the pan.
3. Fry them twice! The first fry is at a lower temperature, which helps to cook them through. The second fry is at a higher temperature, which gives them that crispy golden-brown colour. This is my secret weapon for extra crispy chips!
4. Use a good quality oil for frying. I prefer rapeseed oil, as it has a high smoke point and doesn’t add any unwanted flavours. Just make sure the oil is hot enough before you add the potatoes, or they will absorb too much oil and become greasy.
5. Don’t overcrowd the pan! This will lower the temperature of the oil and prevent the chips from getting crispy. If you need to cook them in batches, that's fine, just make sure you give them enough space to cook evenly.

(Part 6) Beyond the Basics: Exploring Potato Dishes

Now that we’ve covered the basics, let’s look at some other delicious potato dishes that will take your potato game to the next level.

potato gratin: Creamy and cheesy goodness

A potato gratin is a classic French dish that’s perfect for a special occasion. It’s essentially a baked dish of thinly sliced potatoes layered with cheese, cream, and often garlic and nutmeg. The result is a creamy, cheesy potato dish with a crispy top.

Potato Salad: A Summertime Favourite

Who doesn’t love a good potato salad? It’s a perfect side dish for summer BBQs or picnics. There are loads of different variations, but my favourite is a simple one with boiled potatoes, mayonnaise, mustard, onion, and celery. You can also add other ingredients, like hard-boiled eggs, pickles, or even chopped bacon. The key to a good potato salad is to use a good quality mayonnaise and to make sure the potatoes are cooked through but still firm.

potato soup: Warm and Comforting

Potato soup is a real comfort food, isn’t it? It’s warm, creamy, and satisfying. You can make it with a variety of different ingredients, but I like to keep it simple with potatoes, onions, garlic, and chicken stock. You can also add other vegetables, like carrots, celery, or leeks. For a really creamy soup, try using a potato masher to blend the potatoes into the soup. This will give it a lovely smooth texture.

Potato Curry: Spicy and Aromatic

If you’re looking for something a bit more adventurous, try making a potato curry. This dish is packed with flavour and spice. You can use different types of potatoes, but I find that waxy potatoes hold their shape well in a curry. Add in your favourite spices, like cumin, coriander, turmeric, and chilli powder. Serve it with rice or naan bread. The key to a good potato curry is to let the spices simmer for a while so that they release all their flavour. You can also add other vegetables, like cauliflower, chickpeas, or green beans.

Hash Browns: Crispy and Savoury

Hash browns are a breakfast favourite, but they’re also great for any meal. They’re basically grated potatoes that are fried until crispy. You can add other ingredients, like onions, peppers, or cheese. They’re perfect for serving with eggs, bacon, or even just on their own. For extra crispy hash browns, try frying them in a cast-iron pan. This will give them a nice, even crust. You can also add a little bit of flour to the grated potatoes to help them hold their shape better when frying.

(Part 7) Storing and Using Leftovers: Making the Most of Your Potatoes

So you've cooked a big batch of potatoes and now you've got leftovers. Don't just throw them in the bin! There are loads of ways to use them up.

Storing Cooked Potatoes

Cooked potatoes can be stored in the fridge for up to 3 days. Just make sure you store them in an airtight container. This will help to prevent them from drying out and absorbing other flavours in the fridge.

Reheating Potatoes

You can reheat cooked potatoes in the oven, microwave, or on the stovetop. Just make sure you don’t overcook them, or they’ll become dry and crumbly. To prevent them from drying out, you can add a little bit of water or milk when reheating them.

Using Up Leftover Potatoes

Here are a few ideas for using up leftover potatoes:

1. Potato Salad: Use leftover boiled potatoes to make a simple potato salad. Just add some mayonnaise, mustard, and your favourite vegetables. You can also use leftover mashed potatoes for a creamy potato salad.
2. Potato Soup: Use leftover boiled potatoes to make a quick and easy potato soup. Just add some chicken stock, onions, and garlic. You can also use leftover mashed potatoes for a thick and creamy soup.
3. potato fritters: Use leftover mashed potatoes to make potato fritters. Just mix them with some flour, egg, and seasonings, then fry them until golden brown. You can add other ingredients to your fritters, like cheese, herbs, or chopped vegetables.
4. potato pancakes: Use leftover grated potatoes to make potato pancakes. Just mix them with some flour, egg, and seasonings, then fry them until golden brown. Potato pancakes are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. You can also add other ingredients to your potato pancakes, like chopped apples, onions, or bacon.

(Part 8) FAQs: Your Potato Questions Answered

Now let's tackle some of those burning questions you might have about potatoes.

1. How do I know when a potato is cooked?

You can test if a potato is cooked by poking it with a fork. It should go in easily and come out clean. If it’s still resistant, it needs more time in the oven, pan, or whatever you’re cooking it in. If you're boiling potatoes, they should be tender enough to easily pierce with a fork.

2. How long should I cook potatoes for?

The cooking time for potatoes will vary depending on the size, type, and cooking method. A good rule of thumb is to cook them for 15-20 minutes, or until they’re tender. For roasting, check them after 45 minutes and continue cooking until they are golden brown and tender. For frying, you can test them with a fork after 5-7 minutes.

3. How can I prevent potatoes from going brown after peeling them?

If you’re not cooking the potatoes straight away, you can prevent them from going brown by soaking them in cold water. The water will help to stop the oxidation process that causes them to brown. You can also add a little bit of lemon juice to the water, which will help to prevent browning as well.

4. What are the best ways to cook potatoes for a healthy meal?

There are loads of healthy ways to cook potatoes. Roasting, boiling, and steaming are all great options. Just make sure you don’t add too much oil or butter. You can also try roasting them with herbs and spices instead of oil. Or, you can boil them and then mash them with a little bit of milk and butter for a healthier version of mashed potatoes.

5. What are the nutritional benefits of potatoes?

Potatoes are a good source of vitamins, minerals, and fibre. They’re also low in calories and fat. However, it's important to note that potatoes are a starchy vegetable, so it's best to enjoy them in moderation. Choosing starchy potatoes for your chips and roasting, and waxy potatoes for your mash, salads, and boiling will ensure you're getting the right type of potato for the job.

(Part 9) My Final Thoughts: The Magic of the Humble Spud

Well, there you have it! My ultimate guide to cooking potatoes. I hope you’ve found it useful and that you're now equipped to tackle any potato dish with confidence. Remember, potatoes are incredibly versatile. There are so many different ways to cook them and enjoy them. Don’t be afraid to experiment and find your own favourite recipes. Just remember to choose the right potato for the job, and you’ll be rewarded with a delicious and satisfying meal.

Happy cooking!