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)

• 1 potato 
• Oil – sunflower or olive oil
• Salt and pepper

• 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.

2. Bubble and squeak (serves 4)

• Butter 
• 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.

• 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. It’ll 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.

3. Garlic potatoes (serves 1)

• 1 potato 
• Garlic Mayonnaise 
• Oil – sunflower or olive oil

• 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)

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

• 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 potato 
• 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.

5. Cheese and onion potato pie (serves 4)

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

• 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 thirds of 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.

6. Leek and potato soup (serves 4)

• 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 use single cream for a healthier version)
• 10g butter

• Peel potatoes and dice into 2cm cubes
• Finely dice onion, garlic and leeks
• Make stock by combining the water and stock cube
• Add the butter, leeks, onion and garlic into a large saucepan and 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 fryer potato chips (serves 1)

• 1 large potato
• 1 teaspoon oil
• Salt 

• 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 crispy 
• **if you don’t have an air fryer you can repeat the same steps just using an oven

8. Hasselback potatoes (serves 4)

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

• 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)

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

• 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

10. Dauphinoise potatoes (serves 4)

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

• 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!