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Potatoes
Scrub and scrape new potatoes. Peel old ones thinly with a peeler and keep under water to avoid discolouring.
Boiled
Put in salted water (add a sprig of mint to new potatoes), cook till soft but unbroken, and drain. If you wash the potatoes thoroughly you can cook them with the skins on as extra roughage.
Steamed
Cook over boiling water for 30-40 minutes.
Roast
Boil the potatoes for 10 minutes, tip into a colander or seive and shake until the outside of the potatoes are roughened. Place into a roasting tin of hot fat and toss until covered with oil. Cook for about 30 minutes and then toss all the potatoes again making sure none have stuck to the tin, and cook for another 10 minutes. Try our roasted thyme and olive potatoes for a scrummy change.
Sautéed
Slice cold boiled potatoes and fry in a little hot oil until brown and crisp.
Fried (chipped)
Cut the peeled potatoes into finger length chunks and dry in a tea towel. Heat deep fat or oil in a pan till a faint blue haze rises. Place a few chips in the frying basket, gently lower into fat and cook until golden. Lift out the basket, tap it lightly on edge of pan to shake off surplus fat, and turn chips on to crumpled absorbent paper to drain. Repeat till all the chips are cooked.
Duchesse Potatoes
Cream sieved boiled potatoes and add an egg yolk. Beat smooth, then pipe onto a greased tin, brush over with beaten egg to glaze, and brown in a hot oven (450° F.) for 5-10 minutes
Creamed Potatoes
Mash and beat boiled potatoes, adding pepper and a little margarine and milk. When potatoes are creamy and free of lumps, reheat if necessary and sprinkle with parsley. It's also tasty if they are then formed into patties and fried on both sides until browned.
Savoury Baked Potatoes
Scrub and prick; bake at 400° F. for 3/4 hour, or until soft; cut in half.
Scoop out the insides, mash with a fork, add seasoning and a little margarine and grated cheese. Replace mixture in skins, sprinkled with browned crumbs and grated cheese, dot with margarine.
Put in a hot oven (425° F.), and bake for about 10 minutes, till heated through and brown on top.
Tip: To cook them in a hurry, place them on folded kitchen paper in the microwave and cook for around four minutes for a medium to large potato, turning it over half way through the cooking time. Rub with a little vegetable oil all over the skin and place directly on the oven shelf for another 20 - 30 mins. Check with a sharp knife that its thoroughly cooked before serving.