The right variety and cooking method can turn potatoes into something crisp, creamy, fluffy or firm. Use this collection to choose a suitable recipe for the oven, frying pan or saucepan.
Recipes
The leg of lamb is seasoned with garlic, rosemary and lemon, slowly cooked with stock and finished browned with rosemary potatoes. A meat thermometer and the rest period after the oven are more reliable than a rigid minute.
Potatoes and onions are boiled in broth until soft, then the wild garlic is pureed only briefly with cream in the hot soup. Wild garlic loses colour and freshness when cooked for a long time, so it belongs in the pot only at the very end.
Young potatoes are cooked in their skins, marinated warm with apple cider vinegar and mustard and mixed with radishes, spring onions and chives after cooling. Warm potatoes absorb the vinaigrette; radishes and herbs are added later and remain crisp.
Chicken thighs and young potatoes are baked with lemon, garlic and thyme first, and the asparagus is added later. Potatoes need protrusion, while the asparagus should only cook until it has a light bite.
Cook the chips according to the package or fresh until they are crispy. Keep warm. Sauté the onion in oil, fry the tomato paste and curry powder briefly.
Grate the potatoes and onion finely, squeeze out the mixture in a cloth and mix the potatoes with eggs, flour, salt and nutmeg. Add the potato starch from the liquid.
Sauté the onion, carrot, leek and celery in butter without frying them. Stir in the potato cubes and marjoram, fill with stock and bring to the boil.
Massaman Curry is a mild spicy Thai curry with coconut milk, potatoes, onions, peanuts, tamarind and chicken or beef. It is braised longer than many other curries.
Pies are filled dumplings or small yeast dough pieces that are baked or fried. This version gets a hearty potato and mushroom filling with onions and dill.
Olivier Salad is a Russian classic made from potatoes, carrots, eggs, peas, pickled gherkins, meat sausage or chicken and mayonnaise. Everything is served finely diced and chilled.
Sage gnocchi need only a few ingredients: potato gnocchi, butter, fresh sage leaves, Parmesan cheese and a little cooking water. The butter may become nutty but not burn.
Samosas are crispy pastry bags with spicy potato-pea filling, cumin, coriander, ginger and garam masala. The filling must cool before forming.
Aloo Gobi is a dry Indian potato and cauliflower dish with turmeric, cumin, ginger, tomatoes and garam masala. It should not become mushy.