Potato dinners, bakes and soups
Choose potatoes baked in their skins, mashed into fishcakes, roasted alongside fish or simmered into soup.
Choose a recipe for what you have
Salmon and pea fishcakes
Freshly cooked salmon folded into potato and peas, then browned as small fishcakes. A short cooling rest helps the mixture hold its shape.
Salmon and broccoli potato traybake
Start the potatoes first, then add broccoli and salmon for an oven dinner with crisp edges and tender fish.
Leftover chicken, pea and potato cakes
Firm chilled mash and shredded cooked chicken make six soft-centred pan cakes. A flour coating helps them hold together without a breadcrumb station.
Leftover chicken and sweetcorn baked potatoes
Crisp-skinned potatoes filled with hot chicken, sweetcorn and a little Cheddar. Bake the potatoes before reheating the filling so the leftovers are heated just once.
Potato, leek and cabbage mash with chickpeas
Soft potato mash folded with sweet leek, cabbage and crushed chickpeas. The pulses make this a substantial bowl rather than a plain mashed-potato side.
Broccoli and Cheddar jacket potatoes
Fluffy baked potatoes with tender broccoli, warm milk and melted Cheddar folded into the middle. A simple vegetable dinner with no separate cheese sauce.
Beef cottage pie
A family-sized mince and vegetable pie under a ridged potato topping. Reduce the filling before adding the mash so the layers stay distinct.
Cod, leek and potato parcels
Cod bakes gently inside folded baking-paper parcels over thin potatoes and softened leek. Precooking the vegetables stops the fish drying out while they catch up.
Potato, pepper and egg hash
Parboil small cubes before browning them with peppers and set eggs.
Potato and carrot soup
Simmer root vegetables until tender, then mash for a textured soup.
Chicken and pepper traybake
Start potatoes before adding the chicken and peppers.
Before choosing your meal
Cut size matters: small cubes roast and boil faster than whole baking potatoes. Follow the recipe's cut size and test tenderness with a knife.
A recipe asking for chilled mash needs already-cooked potatoes, not raw grated potato. Check leftover storage before using it.
Steam-dry boiled potatoes for cakes and drain vegetables well for jacket fillings. Excess water makes both difficult to handle.