Fab things to do with potatoes21 May 2009
Boiled, steamed or pressure-cooked potatoes can be made in excessive quantities for later use. Even baked potatoes are worth cooking in extra quantities, maximising oven usage, and storing in the fridge. Sliced and fried in olive oil they are delicious.
Floury potatoes such as King Edwards often acquire a stale flavour after more than a day in the fridge. But waxy potatoes, most new potatoes and Cyprus potatoes don't suffer. Store them airtight in the fridge for up to four days, and follow these hints.
Potato salad
If using a vinaigrette dressing, reheat the potatoes until just warm before adding the dressing.
Instant gratin
To be made only if the oven is being used for something else. Slice the potatoes and toss them in a baking dish with just enough cream to lubricate them well. Add salt and pepper. Grate on some Cheddar, Gruyère or Emmental, and bake until the cheese is gold and bubbling - around 15 minutes.
Crushed hash browns
Put oil in a heavy frying pan to coat the bottom. Break the potatoes into a few rough pieces, drop them into the oil, then break them up a little more with a spatula. Add 1 slice of onion per potato (thin slice if the potatoes are tiny, thick if they're bigger). Add salt and pepper. Fry over a moderate heat, turning regularly, for 6-8 minutes, until sizzling and golden.
This is an edited extract from The Green Kitchen by Richard Ehrlich.
© Will Heap and Jason Lowe
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