Ingredients:
500g salad potatoes, scrubbed and halved
1 tbsp half fat creme fraiche
1 tbsp low fat mayonnaise
1 red onion, finely chopped
1 tsp lemon juice
2 tbsp freshly chopped chives
Salt and pepper, to taste

Typical varieties: Charlotte Maris Peer
Prep time: 5 mins
Cook in: 15 mins
Serves: 4

Method:
Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and allow to cool.
In a bowl mix together the remaining ingredients and carefully stir in the potatoes.
Season to taste.

Tip
Great for barbecues and parties, simply scale up the recipe by 3 to serve 12.
Why not serve with a selection of ready prepared potato products such as wedges or crisps.

Ingredients:
4 medium size fluffy potatoes (Estima or Marfona are ideal)
300g Ready-to-Eat peppered smoked mackerel fillets
4 spring onions, finely sliced
4 tbsp half-fat creme fraiche
watercress/rocket (optional)
1 lemon (optional)

Typical varieties: King Edward Maris Piper
Prep time: 5 mins
Cook in: 25 mins
Serves: 4

Method:
Scrub the potatoes, then dry and prick each one several times with a sharp knife.

Microwave Method:
Cook one potato (225g/8oz) for 6 minutes on full power (800W), turn half way through cooking. Allow to stand for 2 minutes before serving. If cooking more than one potato at a time you need to increase the cooking time accordingly.

Oven Method:
Rub a few drops of olive oil into the potato skin, place the potatoes in a pre-heated oven at 200°C/400°F/Gas Mark 6 on a baking tray with salt sprinkled around the potato. Bake for 1¼ hours or until soft.
When the potato is almost ready, in a bowl mix together the mackerel fillets, discarding the skin, with the spring onions and creme fraiche and serve on the jacket.

Ingredients:
6 boneless chicken breasts, with skins
1 small red onion, cut into 8 wedges
500g fluffy potatoes e.g. King Edward, scrubbed and cut into wedges
1 large lemon
6 cloves garlic
2 tsp clear honey
1½ tbsp olive oil
Salt and pepper
1 tsp fresh thyme
6 sprigs fresh rosemary

Typical varieties: King Edward Maris Piper
Prep time: 15 mins
Cook in: 1 hour
Serves: 6

Method:
Using a non-stick frying pan, dry fry the chicken breasts, skin side down for 2-3 minutes until browned. Place in a large roasting tin with the onion and potato wedges.
Remove the zest from the lemon and cut in half. Cut one half into wedges and add to the pan with 4 whole cloves of garlic. Squeeze the juice from the other half of lemon and mix with the zest, honey, oil and remaining crushed garlic. Pour over the chicken, season well and add the herbs.
Bake for 1 hour or until the potato wedges are tender and the chicken is cooked throughout. Serve immediately from the roasting tin.

Ingredients:
400g fluffy potatoes such as Maris Piper, King Edward
1 tbsp vegetable oil
2 tsp Cajun Seasoning

Typical varieties: King Edward Maris Piper
Prep time: 5 mins
Cook in: 35 mins
Serves: 4

Method:
Preheat the oven to 200°C/Gas Mark 6
Cut the potatoes with the skins on into 1cm slices and then into chips. Place in a large bowl or plastic bag and add the oil, toss to coat. Sprinkle on the seasoning and toss to evenly coat.
Transfer to a non stick baking tray and bake for 30-35 minutes or until golden and crispy.

Ingredients:
400g medium smooth potatoes, diced
1 tbsp oil
1 yellow pepper, diced
1 onion, chopped
½ x 30g pack fajita seasoning mix
2 medium eggs

Typical varieties: Desiree
Prep time: 10 mins
Cook in: 15 mins
Serves: 2

Method:
Boil the potatoes for approx 8 minutes until tender, drain.
Meanwhile, heat the oil in a frying pan and fry pepper and onion for 3-4 minutes. Add the fajita seasoning with 4 tbsp water. Stir in the potatoes and fry for 1 minute.
Transfer to a heatproof serving dish, make 2 hollows in the mixture and crack in the eggs. Place under a grill for 2-3 minutes. Serve immediately.

Ingredients:
600g small salad or smooth potatoes, cut in half
2 tbsp olive oil or butter
2 cloves of garlic, peeled
2 springs of rosemary, chopped

Typical varieties: Desiree
Prep time: 5 mins
Cook in: 15 mins
Serves: 2 – 4

Method:
Cook potatoes in a pan of boiling water for 4-5 minutes.
Drain the potatoes in a colander; they’ll turn out crispier if you let them dry off.
Heat oil or butter in a non-stick pan, add your potatoes.
After a minute, add the 2 cloves of garlic to the pan. Stir and toss well as they cook.
When the potatoes are turning golden brown, add the rosemary and stir through.
When the potatoes are golden brown on all sides they’re ready to enjoy!

Ingredients:
500g smooth potatoes, thinly sliced
200ml double cream
100ml milk
1 clove garlic, crushed
50g Gruyere cheese, grated

Typical varieties: Desiree
Prep time: 15 mins
Cook in: 25 mins
Serves: 4

Method:
Preheat the oven to 180°C/350°F/Gas Mark 4
Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.
Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden, and there you have it – the perfect Potatoes Dauphinoise.

Ingredients:
1 tbsp oil
500g Smooth potatoes, halved
454g pack sausages
1 onion, sliced
1 green pepper, diced
340g jar tomato pasta sauce

Typical varieties: Desiree
Prep time: 10 mins
Cook in: 15 mins
Serves: 4

Method:
Heat the oil in a large frying pan and fry the potatoes and sausages for 5 minutes.
Add the onion and pepper and cook for a further 5 minutes, turning the sausages occasionally until browned.
Add the pasta sauce to the pan with 1-2 tbsp of water, then cover and cook for 5 minutes before serving

Ingredients:
800g Salad potatoes cut into slices
300g long stemmed broccoli
1 red onion peeled and sliced
1tbsp olive oil
4 tbsp pine nuts
Seasoning

Typical varieties: Charlotte Maris Peer
Prep time: 5 mins
Cook in: 25 mins
Serves: 4

Method:
Pre-heat the oven to 200°C/400°F/Gas mark 6.
Add the salad potatoes, broccoli and red onion to a roasting tray.
Drizzle with the olive oil and place in an oven for 25 minutes.
Add the pine nuts during the last 5 minutes of cooking time.
Serve immediately

Ingredients:
500g smooth potatoes halved
1 tbsp oil
1 large onion sliced
1 tbsp medium curry powder
400g tin chopped tomatoes
2 tbsp mango chutney

Typical varieties: Desiree
Prep time: 5 mins
Cook in: 20 – 25 mins
Serves: 4

Method:
Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 15-20 minutes until tender. Drain.
Meanwhile, heat the oil in a frying pan and fry the onion for 3 minutes. Add the curry powder and fry for a further 2 minutes. Stir in the chopped tomatoes, mango chutney and potatoes and cook for 2-3 minutes.
Serve with white fish or chicken and a leaf salad.