How to waste fewer potatoes

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How to waste fewer potatoes

[]Potatoes are a pantry staple, but many of us are guilty of leaving them in the cupboard for a little too long. Sustainability and food waste is something we’re constantly thinking about at Good Food, so we’ve come up with a list of ways to keep your potatoes going for longer, plus some simple recipes to use the last few up.

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[]For more tips on how to get the most out of your kitchen staples, take a look at how to waste fewer bananas and how to use up bread.

10 tips to waste fewer potatoes

[]1. Store raw potatoes in a breathable bag in a cool, dark place. Leftover cooked ones will keep chilled in an airtight container for up to four days.

[]2. Potatoes freeze well – boil until just tender, spread out over a tray to cool, then freeze until solid. They’ll then keep in a freezerproof container or food bag for up to three months. Cook straight from frozen for roast potatoes, blend into soups and sauces, or defrost fully and mash.

[]3. Potato peels can also be frozen – scrub well, then store in a freezerproof container for up to three months. Add to soups and sauces straight from frozen to provide extra body and thickness.

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[]4. If your potatoes have sprouted or have green bits, remove and discard these using a small sharp knife before cooking with them.

[]5. Potato peel crisps
For a quick and easy snack, toss potato peels with a splash of vegetable oil, some seasoning and dried herbs, then air-fry at 180C for 8-10 mins, tossing often until crispy.

[]6. The Food Standards Agency has recently updated its advice, and now recommends storing your potatoes in the fridge if you have a glut that you won’t be able to get through quickly. This will help preserve them for longer.

[]7. Add leftover mash to pancakes, fishcakes, bread or even cake. We use it in our five-star gluten-free lemon drizzle cake. Mash also freezes well.

[]8. Making a hash is a great way to use up leftover cooked potatoes for a light supper or weekend brunch. Find over 30 hash ideas, including our halloumi hash and chorizo & kale hash with eggs in our hash recipe collection.

[]9. Corned beef hash
Fry 1 chopped onion in 2 tbsp vegetable oil for 3-4 mins, add 500g chopped leftover potatoes and 340g can corned beef and press with a spatula to crisp up for 5 mins. Turn, add 2 tbsp Worcestershire sauce and fry for another 5 mins.

[]10. Toss leftover boiled potatoes (new potatoes work well) in salad dressing and leave to absorb for 5 mins, then stir in your choice of salad ingredients for a quick lunch.