Potatoes: One ingredient, many meals

Method

(This recipe is in the Buy West Eat Best Mini Cookbook). Serves 2 to 4.

Cook until tender:

• Bake whole → 200C for 60 minutes, or
• Boil in salted water → 20 minutes
• Season well, then choose your path.

Path A: Classic baked potatoes

• Split the baked potatoes open and fluff the centres with a fork.
• Sprinkle generously with salt, pepper, and your preferred seasonings.
• Top with butter, cheese, sour cream, herbs, or leftover vegetables.

Path B: Creamy potato bake

• Thinly slice cooked or raw potatoes and arrange them in layers in a baking dish.
• Pour over cream or bechamel and add cheese, mustard, herbs, or roasted garlic.
• Place in the oven and bake until the top is golden and the sauce is bubbling.

Path C: Loaded potato wedges

• Prepare the wedges: Cut the potatoes into wedges, then toss with oil and salt.
• Add the toppings: Sprinkle with your favourite herbs, spices, cheese, or sauces.
• Bake: Cook in the oven until the wedges are crisp, golden, and deeply coloured

Path D: Stuffed potatoes with bolognese

(See ingredients list for bolognese.)

• Add a splash of oil to a large pot. Fry the onion, carrot and celery for 10 to 15 minutes, or until softened.
• Add the beef mince and cook until browned, breaking it up with a spoon as it cooks.
• Add the garlic, bay leaf and oregano; cook for 1 minute to release the aromas. Stir in the tomatoes, passata and beef stock.
• Reduce the heat and simmer gently for 30 minutes with the lid on. If the sauce is too watery, remove the id for the final 10 minutes to help reduce and thicken.
• Season to taste. Spoon over the cooked potatoes and finish with a generous grating of Parmesan.

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