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Four potatoes and a recipe book

  • Every recipe starts with one pound of potatoes, that’s 4 medium sized potatoes
  • There are many varieties of potato which basically fall into 3 categories, waxy, floury and new. Where a specific category is required I have specified it in the first line.
  • You don’t need to peel new potatoes – just scrub them to remove dirt.
  • ‘Cubed’ means 3/4″ – 1″ shapes, diced means 1/4″ to 1/2″.
  • Make your own stock – you’ll notice the difference.
  • The choice of oil, fat, salt and pepper is crucial to the taste.
  • Don’t use mishapen, wrinkled or green potatoes.
  • Try not to remove too much potato when peeling – the tastiest parts, which also contain the most nutrients, are near the skin.
  • With so many recipes I’ve tried to use as few words as possible. It’s brief but to the point.
  • Why Potatoes? They’re readily available, they’re nutritious, they’re versatile and best of all they’re cheap.