Leaving the skins on the potatoes, slice thinly and then fry in hot olive oil to make your own crisps.
Bake in a hot oven for about an hour and a half – depending on the size of the potato – and top with baked beans and cheese for a nutritious, comforting lunch.
Boil and, when cool, chop and mix with mayonnaise and chopped chives for an easy potato salad.
Make a simple gratin by buttering an ovenproof dish. Peel and slice about four medium-sized potatoes thinly, then place in the dish. Beat together one egg, a cup of milk, a generous grating of cheese and salt and pepper. Pour over the potatoes, add a few knobs of butter on top and cook in a hot oven for about an hour or until the potatoes are cooked through – this is delicious with roasted red meats.
Peel and grate some potatoes, then, using some kitchen towel, squeeze excess moisture out of the gratings. Shape into small, flat patties and then fry on both sides in a few tablespoons of hot oil to make your own rostis.
Make tuna fishcakes by mixing equal amounts of tuna and mashed potato, bind with beaten egg. Shape into rounds and refrigerate for 30 minutes before cooking.