Cooking Potatoes

New Potatoes: For new potatoes, place the scrubbed potatoes with skins still on in a large pan of boiling water. They should take around 10 minutes to cook, but check them with a fork to see if they are soft on the inside.

Potato Wedges: Cut up your scrubbed potatoes into wedge shapes, do this by cutting the potato in two, then cutting to where the middle would have been, so you end up with lots of wedges. Cover these wedges in a bit of oil and cook in the oven at around 180 degrees for 10-20 minutes. They should be cooked through and a bit crispy.

Roast Potatoes: Firstly para-boil your potatoes the same way as New Potatoes, but take the skins off this time, then place them on a baking tray cover with a bit of oil and place in the oven for around 20 minutes or until they are crispy.

Mash Potato: As new potatoes only take the skins off this time, once cooked, drain the sauce pan of water, and mash the potato, you can then add a tablespoon of milk, mustard, pepper and a bit of grated cheese to give your mash a bit more flavour! Mash until it is lump less… unless you like lumpy mash of course!

Baked Potatoes: Clean a baking potato, and place in the oven at 180 degrees for about an hour, leave it longer for a crispy skin. You can also do it in the microwave in around 10 minutes, ensure you split the skin in both cases so it doesn’t explode! You can then add whatever filling you want to your potato. Cheese, carrots, beans, tuna, sweetcorn… whatever you like!