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How to cook potatoes: recipe ideas from Matt Preston – News + Articles
It’s time the potato shook off the ‘humble’ label as Matt Preston votes it a super-versatile vegetable and an especially winning candidate when baked.
If potatoes were a vegetable seeking election to the plant parliament their manifesto would be easy to write. Here’s a vegetable that’s flexible, that can handle all sorts of heat in the kitchen, whether that’s being steamed, fried, boiled or roasted. In terms of technique, they’re super-versatile, adding satiny body to soups and thickening chowders, adding crispness to Friday-night fish suppers or Sunday roasts or giving summer meals and barbecues some carb heft as a potato salad.
They…
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