2. Potatoes freeze well – boil until just tender, spread out over a tray to cool, then freeze until solid. They’ll then keep in a freezerproof container or food bag for up to three months. Cook straight from frozen for roast potatoes, blend into soups and sauces, or defrost fully and mash.
3. Potato peels can also be frozen – scrub well, then store in a freezerproof container for up to three months. Add to soups and sauces straight from frozen to provide extra body and thickness.
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4. If your potatoes have sprouted or have green bits, remove and discard these using a small sharp knife before cooking with them.
5. Potato peel crisps
For a quick and easy snack, toss potato peels with a splash of vegetable oil, some seasoning and dried herbs, then air-fry at 180C for 8-10 mins, tossing often until crispy.
6. The Food Standards Agency has recently updated its advice, and now recommends storing your potatoes in the fridge if you have a glut that you won’t be able to get through quickly. This will help preserve them for longer.
7. Add leftover mash to pancakes, fishcakes, bread or even cake. We use it in our five-star gluten-free lemon drizzle cake. Mash also freezes well.
8. Making a hash is a great way to use up leftover cooked potatoes for a light supper or weekend brunch. Find over 30 hash ideas, including our halloumi hash and chorizo & kale hash with eggs in our hash recipe collection.
9. Corned beef hash
Fry 1 chopped onion in 2 tbsp vegetable oil for 3-4 mins, add 500g chopped leftover potatoes and 340g can corned beef and press with a spatula to crisp up for 5 mins. Turn, add 2 tbsp Worcestershire sauce and fry for another 5 mins.
10. Toss leftover boiled potatoes (new potatoes work well) in salad dressing and leave to absorb for 5 mins, then stir in your choice of salad ingredients for a quick lunch.
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