A great tip for using your potatoes without any waste.
The other day I needed some mash to go with our dinner. I always like to make extra and freeze some for another day, so I popped some pricked large baking potatoes in the oven whilst I was cooking some cookies and baked them until cooked through.
To make the mash, cut the potatoes in half when cool enough to handle. Scoop out the potato into a bowl and mash together with butter, salt and pepper. I like to add a tablespoon or two of hot milk. There is your quick and easy mash – no peeling! I find mashed potato cooked like this has a lovely flavour as the potato hasn’t been sitting in water.
Now you are left with those lovely potato skins! They can be kept in the fridge for a couple of days and then simply coat them sparingly with olive or rapeseed oil – I use a spray – and sprinkle with a little seasoning. as well as salt and pepper you could sprinkle with chilli flakes, dried herbs or Zatar.
Pop in a moderate oven to crisp up – about 12-15 minutes. Perfect to accompany a variety of dishes and great for children serve with a dish of baked beans.
You can also pop in some unpeeled onions around the potatoes- I had some very small onions which are fiddly to peel, and I just wanted them in quarters to saute. When the potatoes had cooked, I removed the onions and after top and tailing them, the outer skins fall off easily. You can then chop them and I find they use much less oil when sautéed.
