How can I flip leftover cooked potatoes – mashed, roasted, boiled – into dinner?
This feels like a job for queen of spuds Poppy O’Toole, whose newest e-book simply so occurs to be all in regards to the tuber. Everyone knows that mashed potatoes may cause heated debate, with clean and buttery making some folks purr, whereas others favor a little bit of texture, and this additionally impacts what you do with any spares. “It may be tough to make use of leftover mash, as a result of many recipes depend upon how creamy you prefer it to start with,” says the writer of The Potato E book, though she says one “surefire means” begins by placing a superb splash of olive oil in a frying pan on a medium-low warmth. “Fry two chopped spring onions [green bits and all] till mushy, add the leftover mash, and fry till scorching and virtually caramelising.” Season, and also you’ve acquired a fantastic base for all types.
Alternatively, O’Toole may combine her mash with a handful of crumbled feta, some cooked and squeezed spinach, a pinch of chilli flakes, just a little grated nutmeg and lemon zest, plus salt and pepper. “Divide into pingpong ball-sized parts, then wrap in filo glued along with a contact of water. Shallow fry in oil till golden and crisp throughout.” Maybe the best resolution of all, although, is to make use of extra mash to thicken soups: “Sweat some leeks, add the mash, season and canopy with vegetable inventory and 100ml whipping cream,” says O’Toole, who then cooks the lot for half-hour earlier than tucking in with a superb hunk of bread.
The primary job with leftover roasties, in the meantime, is to deliver again their crispness. “Chop them and pan-fry in a drizzle of oil till golden and scorching,” O’Toole says, then serve with a fried egg and thick-cut ham. “Or, when you’re feeling fancy, toss them in a spiced tomato sauce for a speedy tackle patatas bravas – easy however scrumptious.” Thoughts you, accessorising will all the time set you aside. “You don’t essentially want to remodel roast potatoes into one thing else,” says Stuart Andrew, head chef at 64 Goodge Avenue in London, “however you could possibly freshen them up with just a little persillade [chopped parsley and garlic] or, for one thing rougher across the edges, whack mayo and chilli oil on high.”
Gratins are, after all, all the time a good suggestion, and so they’re a superb residence for leftover boiled potatoes. Take a leaf out of Andrew’s e-book with a gratin Savoyard: “Rub a baking dish liberally with unsalted butter and garlic, then layer up the sliced boiled potatoes with salt and pepper, some grated gruyere, sliced onion, parsley and mushrooms, a lot as you’d a lasagne.” Pour over cream, dot with butter and bake till golden. “Serve with a frisée salad dressed with a mustard French dressing, and it’s really fairly a light-weight meal.”
For O’Toole, nonetheless, extra boiled potatoes imply one factor: smashed spuds. “Seize a jar [or anything with a bit of weight], press down on the spuds to interrupt them up a bit, then brush with oil and coat in loads of spices [smoked paprika, fennel seeds, ground allspice, say].” Roast, turning midway, till golden and crisp. That stated, the exception to O’Toole’s rule is when she’s in “barbecue mode”, when she’d chop boiled potatoes to combine with a mayo dressing for a traditional potato salad. When stated mode can subsequent be activated, although, is anybody’s guess.
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