This recipe uses skins from potatoes that have either been baked or roasted whole with their skins on for making mash or gnocchi. You can also just use peelings...
It’s a good idea to start these well in advance so the potatoes have time to chill before roasting. You can even start it the day before if you have time.
These are inspired by the one and only Heston Blumenthal. Three steps to the perfect chip - the result of Heston’s countless hours of experimenting in his...
Merne ntange is the Arrernte word for food from plants and seeds, combining two indigenous food groups. Think of this as a Café de Paris butter of native...
When East meets West, sometimes what you get is a hot dog wrapped in a spiral cut potato, battered, then deep-fried to a nice golden crisp. There’s no point in...
The onions sweeten and tenderise the rabbit meat in this farmhouse favourite from the Spanish islands, where there are plenty of rabbits for a hearty and...
To keep the chips extra crisp, remember to pat the potato dry with paper towel prior to baking. Simple and quick to prepare, you’ll never revert to fried again!
Steak-frites is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be...
Using a spiralizer to shape your potatoes for fries is versatile as well as being novel and tasty. They'll fry up into crisp golden nests that can be used as a...