The Humble Potato – Budget-Friendly, Nutritious & Versatile! 🥔

📢 Did you know?
Potatoes aren’t just a side dish – they’re a powerhouse of fibre, vitamin C, and potassium, making them a budget-friendly and nutritious staple! Whether you mash them, roast them, or turn them into soup, there’s no limit to their versatility. 

💡 Potato tip: Keep the skin on for extra fibre & nutrients

 

Creamy Potato Soup

Ingredients:

• 4 large potatoes, peeled & diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 500ml vegetable or chicken stock

• 200ml milk (or cream for extra richness)

• 1 tbsp butter

•  Salt & pepper to taste

• Optional: Grated cheese & crispy bacon for topping

Method:

1. Melt butter in a large pot, sauté onion & garlic until soft.

2. Add diced potatoes & stock. Simmer for 20 minutes until potatoes are tender.

3. Blend until smooth, then stir in milk & season to taste.

4. Serve with warm crusty bread & your favourite toppings!

 

Loaded Jacket Potatoes

Ingredients:

• 4 large baking potatoes

• 1 tbsp olive oil

• Salt & pepper to taste

Topping Ideas:
Beans & Cheese – Classic & high in protein!
Tuna & Sweetcorn Mayo – Creamy & filling.
Garlic Butter & Cheddar – Ultimate comfort food.
Greek Yogurt & Chives – A healthier twist!

Method:

1. Preheat oven to 200°C.

2. Scrub potatoes, prick them with a fork & rub with olive oil.

3. Bake directly on the oven rack for 1 hour, or until crispy on the outside & fluffy inside.

4. Slice open & load up with your favourite toppings!

 

Crispy Roast Potatoes

Ingredients:

• 4 large potatoes (Maris Piper or Rooster work best)

• 3 tbsp olive oil (or goose fat for extra crispiness!)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried rosemary or thyme

Method:

1. Preheat oven to 200°C (fan 180°C).

2. Peel and chop potatoes into even-sized chunks. Parboil in salted water for 10 minutes.

3. Drain and shake in the pan to rough up the edges.

4. Toss potatoes in hot oil, season with salt, pepper & rosemary. Spread on a baking tray.

5. Roast for 40-45 minutes, flipping halfway, until crispy and golden.
    

Cottage pie

Ingredients:

• 500g lean minced beef or lamb

• 1 onion, diced

• 2 carrots, diced

• 2 cloves garlic, minced

• 1 tbsp tomato puree

• 1 tbsp Worcestershire sauce

• 500ml beef stock

• 800g potatoes, mashed

• 50g grated cheese (optional)

Method:

1. Heat a large frying pan or skillet over medium heat. Add a small drizzle of oil, then add the diced onion, garlic, and carrots. Sauté for about 5-7 minutes until softened, stirring occasionally to prevent burning.

2. Increase the heat to medium-high. Add 500g of lean minced beef/lamb to the pan, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned.

3. Stir in tomato puree, Worcestershire sauce, and beef stock. Simmer for 20 minutes until thickened.

4. While the beef mixture is simmering, peel and chop the potatoes. Boil them in salted water for 15-20 minutes until tender.

5. Drain the potatoes and mash them with a knob of butter, a splash of milk, and a pinch of salt and pepper until smooth and creamy. For extra flavour, add a handful of grated cheese into the mash.

6. Transfer the beef mixture into an ovenproof dish, spreading it out evenly.

7. Spoon the mashed potatoes on top, spreading it out with a fork. Use the fork to create ridges across the surface—this helps create a crispy topping. Optionally, sprinkle 50g of grated cheese on top.

8. Bake at 200°C for 20-35 minutes until golden and bubbling.