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Mashed potatoes
Ingredients Potatoes Water Things you need A pan A potato peeler A potato masher A big bowl A sieve Method Set the oven on to gas mark 6. Fill the pan with water and put it on the oven. Peel the potatoes and carefully put them into the pan leave them in there until the water starts to boil. Again carefully drain the water though the sieve. The potatoes should still be in the sieve. Put the potatoes into the big pot. Get your potato masher and start mashing. Boxty

8oz/ 225 freshly grated raw potato, squeezed in paper towel 8 oz/ 225 g mashed potato 8 oz/ 225 g plain flour 1 tsp baking powder A pinch of salt 1oz butter, melted 1/2 cup of full-fat milk Oil ||  ||   ||   ||   ||   || More Potato Recipes Roast potatoes
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 * Ingredients **

Description
A classic recipe that will give you perfect potatoes every time.

Ingredients
1kg/2½lb floury potatoes, such as Maris Piper olive oil or goose fat

Method
1. Preheat the oven to 220C/425F/Gas 7. 2. Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges. 3. Put a generous amount of olive oil or goose fat in a roasting tin and put in oven, until smoking. Carefully take the tin out of the oven and add the potatoes to the hot fat, basting them as you do so. 4. Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Turn them over from time to time whilst they are cooking to make sure they colour on all sides.

Ingredients
125-175g/4-6oz potatoes per person

Method
1. Peel the potatoes and cut into even-sized chips (the thicker the chips the less fat they absorb). 2. Place in a bowl of cold water until required (this will remove the excess startch). 3. Drain and dry well, and place in a chip basket. 4. Heat the oil, preferably sunflower or corn, to 190C/375F then lower the chips into the oil and fry for 5-6 minutes, until soft but not browned. 5. Shake the basket a couple of times to ensure even cooking. Lift out the basket and drain the chips on absorbant kitchen paper, whilst reheating the oil to 200C/400F. 6. Return the chips to the oil for 2-3 minutes to brown. 7. Drain well and serve immediately. 8. Season to taste.