JACKET POTATOES: Preheat your oven to 200c. Wash potato skins to remove any excess dirt or grit. Pierce skin with a fork several times. Cover a baking tray with some baking paper, place potatoes on the tray, in the oven for 60-75mins. Once cooled these potatoes will last for 4-5 days in a sealed container in the fridge. Serve with some butter, steamed greens and a protein option or make a more gourmet meal by serving with homemade chilli.
OLIVE OIL MASH: Peel and chop potatoes into 3cm chunks. Meanwhile, bring a large pan of water to a boil. Place potatoes into boiling water and cook for 12-15mins. Test softness of chunks with a fork. Once cooked, drain and return to the pan. Add several good glugs of olive oil and a few good pinches of salt to the potatoes. Mash with a potato masher until fluffy and smooth. Serve with roasted veg (carrots, courgette, peppers, red onion) and steak.
HERBY ROASTED POTATOES: Roughly chop some large potatoes into 3-4cm chunks leaving the skin on. Toss in a couple of teaspoons olive oil and some sea salt, dried rosemary, thyme and garlic powder. Line a baking tray with baking paper and spread potatoes evenly over the sheet. Place in a preheated oven at 220c and cook for 15 mins. Remove, give the potatoes a toss, reduce heat to 190c and cook for another 20-25mins until golden and crunchy. Serve with pork chops and homemade slaw.