Potato Recipes

While potatoes are a popular addition to any meal, it can be hard to decide which variety of potato is best for your recipe. While it would take too long to list every type of potato available, here are some of the most popular recipes ones you can find in New Zealand.

Russet Burbank

One of the most common varieties of potato in Australia, Russet Burbanks have brown skin and a creamy centre. They are very starchy, which makes them a great choice for air-fried and roast potatoes. The perfect choice to accompany any of our meat recipes.

King Edward

One of the oldest varieties of potato around, King Edwards have pale, almost pinkish skin and a floury centre. In contrast to Russet Burbanks, King Edward potatoes are very waxy with little starch. As such, they are less suited for frying or roasting but are an excellent choice for mashed potato recipes.

Dutch Cream

A European import from the 19th century, Dutch Creams have grown to become a popular variety of potato in Australia. They have a light yellow skin and a creamy, fluffy centre. As they are a waxy potato variety, they are great, either boiled or mashed and are also a good choice for potato salads.

Potatoes are one of the most versatile foods around and can be used in any number of recipes. The key to creating the perfect potato recipe is in how they are prepared.

Here are some of the most popular ways to prepare potatoes for the best dinner ideas.

Roasted Potatoes

One of the most popular ways to prepare potato dishes, especially in winter. Simply place them in an oven and cook them until they are brown and crisp in texture.

For extra flavour, try coating them in olive oil, salt, pepper, and herbs and spices such as garlic. You can also use an air fryer to cook air-fried potatoes for a healthy alternative.

Jacket Potatoes

This classic recipe involves baking the potato so that the skin becomes crispy and the centre becomes fluffy. The key to this preparation method is making a cross-shaped incision in the potato so that it can release steam while baking.

Once baked, you can add fillings to make it a delicious stuffed potato meal. As an alternative, cut small horizontal sections along the potato and bake to create delicious Hassleback potatoes.

How to make roast potatoes super delicious

One of the best things about roast potatoes is the wonderful combination of textures found in each and every bite. Crispy crunchy on the outside, buttery soft on the inside, roast potatoes are hard to beat. But what’s the best way to make the perfect roast potatoes? It’s all about the method.

Simply tossing some diced potatoes onto a baking sheet with some olive oil won't get that near-caramelised exterior and fluffy interior. The easiest way to make unbelievable roast potatoes is to boil them before you roast them. Any kind of potato will work. You can try russet, yukon gold, red, white or yellow. Boil them whole first until fork tender, then drain them and let them cool.

From there, cut the potatoes down into smaller pieces, then toss in olive oil and season them with salt and pepper. Place potatoes on a baking tray covered with parchment paper, but don’t overcrowd them. If the pieces are too close together they’ll steam instead of roasting. Roast the potatoes at 425°C for about 30-35 minutes until golden brown and sizzling.

Roasted potatoes can be seasoned with fresh herbs like thyme or rosemary or spices like smoked paprika or onion powder. Another favourite is classic garlic. Roast potatoes are versatile and can really add flavour and texture to any meal.

Once your potatoes are peeled, it’s time to start cutting. For easy control (and your safety), hold your chef’s knife properly in your dominant hand by wrapping your middle, ring, and pinky finger around the handle, and grip the base of the blade with your thumb and forefinger on each side. Use your other hand to hold the potato, curling back the fingertips on top to avoid the blade.

Start by turning the potato into a rectangular or square shape: Slice off the nose and tail, then slice off one long side and place the flat side on your cutting board. Slice off another side, turn the potato onto the new flat side, and repeat until all four sides are flat. Save the rounded ends to boil and mash or add to soup, or cut them into pieces and add them to your cubes if you don’t mind a few irregularly shaped pieces mixed in with your cubes.

Slice the potato rectangle lengthwise into ½-inch-thick slabs for medium cubes or ¼-inch slabs for smaller cubes. Then stack the slabs on the cutting board and slice them lengthwise into ½ or ¼-inch-wide logs. In classic French culinary technique, these square logs are called batons. Lay your potato logs lengthwise in a single layer on the cutting board and slice crosswise at ½ or ¼-inch intervals, continuing until you have a board covered in perfectly matching cubes.