8 ways with potatoes
We all love a spud, but if you need some new inspiration about what to do with potatoes, look no further.
Maybe you bought too many and they are starting to go soft or are sprouting, or you have a bunch of cooked or mashed potato leftover.
Either way, don’t let the humble spud go to waste. Here’s 8 ways with potatoes.
Potato-topped pies are a Kiwi favourite and they are easy to make at home, especially shepherd’s pie.
Indulge your inner Italian with this homemade gnocchi. It is easy to make, just ensure you use floury potatoes, not waxy ones.
Mashed potato bread
Ever thought of using potatoes instead of crackers or crostini? Slices of potato make a great base for all sorts of delicious toppings.
Make potato cakes or croquettes
Potatoes make for an excellent ingredient in a croquette. These smashed potato and tuna croquettes can be made with cooked potatoes, while leftover mashed potatoes can be used to make these ham and sweetcorn croquettes.
Leftovers from a roast can be used for these homemade roast beef sausages.
Treat your sweet tooth with this potato candy.
Potato peel soup
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Don't let those potato peelings go to waste. We have a potato peel soup recipe courtesy of Hugh Fearnley- Whittingstall that'll warm your tummy. Try it! #winterwarmer #belliesnotbins #recipe #instafood #hungry #feelgood #soup #vegetarian #lovefoodhatewaste #lovefood #zerowaste INGREDIENTS 20g butter, or rapeseed or sunflower oil 1 large or 2 medium onions, diced 1 bay leaf About 200g potato peelings (about as much as you’d get from preparing a decent-sized tray of roast potatoes) 500ml whole milk 500ml chicken or vegetable stock 2 tbsp finely chopped parsley leaves (optional) Salt and freshly ground black pepper Fried sage leaves Crisp-grilled bacon (optional) INSTRUCTIONS Heat the butter or oil in a medium saucepan over a medium-low heat and add the onions, bay leaf and a good pinch of salt. Sauté gently, until the onions are soft but haven’t taken on much colour, about 10 minutes. Add the potato peelings and give everything a very good stir for a minute. Pour in the milk and stock, season well with salt and pepper and bring to the boil. Reduce the heat and simmer gently until the peels are very tender – another 10 minutes or so. Remove from the heat and cool slightly, then purée in a food processer, blender or using a stick blender until very smooth. Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley, if using. Serve in warmed bowls, topped with fried sage leaves and shards of crisp-grilled bacon, if you like. Finish with a generous grind of pepper.
Next time you’re making mashed potatoes, save those skins to make this potato peel soup.
Crispy potato skins
If the potato peel soup doesn’t appeal, whip up these crispy potato skins.