A staple starch found in many cuisines around the world, the potato is a popular ingredient due to its versatility. Potatoes can be cooked in a variety of ways, such as roasting, boiling, mashing and baking. Last but not least, potatoes become chips when cut into strips and deep-fried, making a well-loved snack or side-dish.
A French classic of finely chopped fresh fillet steak served with golden brown potatoes, homemade mayonnaise and a dressed green salad.
A savoury 'tarte Tatin' made with purple vitelotte potatoes and smoked duck breast.
Duck breast cooked with a balsamic vinegar, honey and orange glaze served with a crisp potato and Jerusalem artichoke galettes.
Lamb steak served with mashed potato and savoy cabbage colcannon, glazed carrots, celeriac and green beans finished with a fresh parsley, mint and garlic dressing.
Grilled sardines served with a zesty, crushed potato salad, rocket leaves and a piquant salsa verde.
Tender fillet steak with minted and crushed ratte potatoes, seasonal vegetables and a rich, reduced morel mushroom sauce.
Lamb leg fillets served with new potatoes, feta cheese, cherry tomatoes and salsa verde.
A fresh and summery salad of pan-fried chorizo, new potatoes, tomatoes and fresh herbs.
Tartare of venison loin served with a crisp rösti potato and a tarragon and mustard dressing.
Truffled sweet potato pithiviers with ratte potatoes, broad beans, asparagus tips and a morel mushroom sauce.
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