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Mashed, fried, boiled or roasted - potatoes are probably the most versatile vegetable going! If you need some inspiration for a variety of ways to cook your spuds, then look no further. We've got 10 easy and tasty ways to enjoy tatties!


1. Oven chips (serves 1) Chips are a staple food for meal times. Follow this recipe to make quick chunky chips in a much healthier way. No need for deep frying, this recipe uses the oven to create fluffy chips.

Ingredients:
  • 1 potat
  • Oil & sunflower or olive oil
  • Salt and pepper

Instructions:
  • Pre heat oven to 250C/fan 230C
  • Cut potatoes into 1cm chunks.
  • Boil potatoes for 3 minutes (blanching)
  • Tip onto a baking tray and drizzle in oil.
  • Season with salt and pepper.
  • Roast in oven for 15-20 minutes. Turn every so often.

See more at: https://www.bbcgoodfood.com/recipes/chunky-oven-chips

2. Bubble and squeak (serves 4) Bubble and squeak is a great way of using leftover vegetables. This tasty, but healthy recipe uses potato and left over vegetables.

Ingredients:
  • Butte
  • 4 rashers streaky bacon
  • 1 onions
  • 1 garlic clove
  • Handful of leftover vegetables like cabbage, Brussel sprouts, cooked spinach or kale.
  • 400g cold mashed potato or crushed boiled potato.

Instructions:
  • Melt butter or any fat (oil, lard etc in large pan, fry bacon, then add onion and garlic until it browns.
  • Add the cooked vegetables and stir.
  • Add mashed potato and squash down so it covers the pan.
  • Cook the potato until it turns brown. Itll make a squeaking noise against the pan which is where the name bubble & squeak comes from. Once browned turn the mixture over.
  • Tip out onto a plate, serve and cut into wedges.

See more at: https://www.bbcgoodfood.com/recipes/bubble-squeak

3. Garlic potatoes (serves 1)
Garlic potatoes make a great side dish to go along with any meal. Crispy potatoes with garlic mayonnaise are so quick and simple to make as well as being healthy.

Ingredients:
  • 1 potat
  • Garlic Mayonnais
  • Oil & sunflower or olive oil

Instructions:
  • Cut potatoes into thin disks.
  • Put the potatoes onto an oven tray and coat thinly on oil.
  • Roast in the oven at 180 degrees for 15 minutes or until soft.
  • Spread some garlic mayonnaise or Aioli

4. Spanish omelette (serves 6)
Spanish Omelette is a classic recipe, it primarily uses eggs and potato. Eggs are a great source of protein and this recipe is great for adding in any leftover vegetables.

Spanish Omelette can be served hot or cold.

Ingredients
  • 300g Potatoes
  • 1 Onion
  • Olive oil
  • 5 Large eggs
  • (Optional) add in a handful of left over vegetables.

Intructions
  • Peel potatoes and cut into thin slices and dry with a tea towel.
  • Peel and cut onion into slices.
  • Fry onions over a medium heat in a pan and add the potat
  • Crack open and whisk the eggs.
  • Once the potatoes are cooked, add in the eggs.
  • Cook for 20 minutes or until the egg on top is no longer runny.
  • Once cooked, turn out onto a plate and cut into wedges.
  • Serve with salad.

See more at: https://www.jamieoliver.com/recipes/eggs-recipes/spanish-tortilla/

5. Cheese and onion potato pie (serves 4)
Cheese and onion potato pie is a great way of elevating a classic mash potato. You can use leftover mash as well as any cheese you have lying around. It also stands up as a tasty and filling vegetarian dish. top tip - add some slices of tomatoes on top for added vitamin C

Ingredients:
  • 400g mashed potato (any recipe works here)
  • 75g cheese (mature cheddar works great)
  • Half a teaspoon mustard
  • Half an onio
  • 1 tomato

Instructions:
  • Make mash potato as you normally would (see recipe below if needed)
  • Grate your cheese
  • Finely dice your onion
  • Add the onion, mustard and two thirdof the cheese to the mashed potato and stir to combine
  • Slice the tomato into thin slices
  • Place the potato mixture into an oven safe dish
  • Top the dish with the rest of the cheese and sliced tomato
  • Bake in the oven for 25 minutes at 200 degrees - or until the top is crispy and piping hot throughout.

See more at https://www.jamieoliver.com/features/make-mashed-potato/

6. Leek and potato soup (serves 4)
Leek and potato soup is a classic soup which is creamy and full of flavour. It is a great way to use leftover potatoes you may have whilst still being really tasty. It is also very filling and cheap to make.
Top tip freeze any leftovers you have in freezer bags and simply defrost and reheat until piping hot for a quick nutritious meal


Ingredients:
  • 300g potato
  • 1 stock cube (chicken or veg work great)
  • 1 onion
  • 2 cloves of garlic
  • 2 leeks
  • 500ml boiling water
  • 50ml double cream (or ussingle cream for a healthier version)
  • 10g butter

Instructions:
  • Peel potatoes and dice into 2cm cubes
  • Finely dice oniongarlic and leeks
  • Make stock by combining the water and stock cube
  • Add the butter, leeks, onion and garlic into a large saucepaand cook for 5 minutes on medium heat until onions become translucent
  • Add the potatoes and stock, bring the mixture to the boil then turn back down to medium
  • Cook until potatoes are fork tender - should be around 15 minutes.
  • Add the cream and blend until smooth
  • Serve with crusty bread - enjoy!

7. Air fryepotato chips (serves 1)
Fancy a healthy salty snack but have no crisps in the cupboard? Look no further than this quick and easy low fat alternative.
TTop tip - add your favourite seasoning blend to the crisps for added flavour


Ingredients:
  • 1 large potato
  • 1 teaspoon oil
  • Sal

Instructions:
  • Slice potatoes into 1mm thin slices (try to make slices as even as possible) top tip - leave skin on for added fibre
  • Coat potatoes in oil and add salt (this is the time you can add your preferred seasoning blend
  • Bake in air fryer for 20 minutes at 220 degrees celsius - or until piping hot and crisp
  • **if you dont have an air fryer you can repeat the same steps just using an oven

8. Hasselback potatoes (serves 4)
Fancy a change from your big standard roasties? Impress with these showstopping hasselback potatoes.

Ingredients:
  • 500g new potatoes
  • 2 tbsp olive oil
  • 1 garlic clove (crushed)
  • 1 tsp dried rosemary

Instructions:
  • Preheat oven to 180 degrees celsius
  • Carefully make small vertical slits 2mm apart, three-quarters of the way down each potato, all the way along. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons & this will stop the knife from slicing all the way through
  • Put the potatoes in a large roasting tray. Mix together the oil, garlic and rosemary and generously brush over the potatoes. Season and roast for 40 mins.
  • Top tip - add grated parmesan and pop back in the oven for 5 minutes until golden and crispy
  • Serve with a protein of your choice and a mixed leaf salad for a health balanced meal

9. Gunpowder potatoes (serves 4)
These gunpowder potatoes are a great way of adding extra flavour (and spice) to your potatoes and act as a great side dish to any curry.
Top tip - add coriander to garnish for that ‘je ne se quais.


Ingredients:
  • 400g potatoes
  • 1 tbsp oil
  • 1 tsp curry powder
  • Chilli flakes (choose your spice level)
  • Bunch of fresh coriander (optional)
  • Salt and pepper

Instructions:
  • Cut potatoes into bite sized chunks
  • Add potatoes to a pan of boiling salted water and boule until fork tender
  • Drain potatoes and add the oil, curry powder and chilli flakes
  • Toss potatoes so the spice mixture is evenly covered and place in a heatproof tray
  • Bake the potatoes until golden and crispy at 200 degrees - should take around 25 minutes
  • Season potatoes and garnish with the fresh coriander
  • Serve with mango chutney and mint yoghurt for authentic indian flavours

See more at https://www.deliciousmagazine.co.uk/recipes/dishoom-gunpowder-potatoes/

10. Dauphinoise potatoes (serves 4)
Try out this french delicacy for a showstopper of decadence and indulgence. These serve as a great creamy side dish to any sunday lunch or mid week treat.

Ingredients:
  • 200ml double cream
  • 200ml mil
  • 1 garlic clove (crushed)
  • 400g potatoes
  • 50g grated cheddar

Instructions:
  • Slice the potatoes into 2mm rounds
  • Combine the milk, cream and crush garlic into a saucepan and heat until just about to boil- top tip be careful not to burn the bottom of the pan
  • Take the cream mixture of the heat and add in the potatoes - add this point you could add any herbs/spices you like
  • After 5 minutes take the potato and cream mixture and place into a baking dish with high edges
  • Add the grated cheese on top and bake for 45 minutes at 180 degrees (check potatoes are tender by pressing lightly with a fork)
  • Let cool for 5 minutes and tuck in!

See more at https://www.bbcgoodfood.com/recipes/dauphinoise-potatoes

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