How To Turn Leftover Cooked Potatoes Into Dinner

4 days ago

How tin I move leftover cooked potatoes – mashed, roasted, boiled – into dinner?
This sounds for illustration a occupation for queen of spuds Poppy O’Toole, whose latest book conscionable truthful happens to beryllium each astir nan tuber. We each cognize that mashed potatoes tin origin heated debate, pinch soft and buttery making immoderate people purr, while others for illustration a spot of texture, and this besides affects what you do pinch immoderate spares. “It tin beryllium difficult to usage leftover mash, because galore recipes dangle connected really creamy you for illustration it to statesman with,” says nan writer of The Potato Book, though she says 1 “surefire way” originates by putting a bully scatter of oliva lipid successful a frying cookware connected a medium-low heat. “Fry 2 chopped outpouring onions [green bits and all] until soft, adhd nan leftover mash, and fry until basking and almost caramelising.” Season, and you’ve sewage a awesome guidelines for each sorts.

Alternatively, O’Toole mightiness operation her mash pinch a fistful of crumbled feta, immoderate cooked and squeezed spinach, a pinch of chilli flakes, a small grated nutmeg and citrus zest, positive brackish and pepper. “Divide into pingpong ball-sized portions, past wrap successful filo glued together pinch a touch of water. Shallow fry successful lipid until aureate and crisp each over.” Perhaps nan easiest solution of all, though, is to usage excess mash to thicken soups: “Sweat immoderate leeks, adhd nan mash, play and screen pinch rootlike banal and 100ml whipping cream,” says O’Toole, who past cooks nan batch for 30 minutes earlier tucking successful pinch a bully hunk of bread.

The first occupation pinch leftover roasties, meanwhile, is to bring backmost their crispness. “Chop them and pan-fry successful a drizzle of lipid until aureate and sizzling,” O’Toole says, past service pinch a fried ovum and thick-cut ham. “Or, if you’re emotion fancy, flip them successful a spiced herb condiment for a speedy return connected patatas bravas – elemental but delicious.” Mind you, accessorising will ever group you apart. “You don’t needfully request to toggle shape roast potatoes into thing else,” says Stuart Andrew, caput cook astatine 64 Goodge Street successful London, “but you could freshen them up pinch a small persillade [chopped parsley and garlic] or, for thing rougher astir nan edges, whack mayo and chilli lipid connected top.”

Gratins are, of course, ever a bully idea, and they’re an fantabulous location for leftover boiled potatoes. Take a leafage retired of Andrew’s book pinch a gratin Savoyard: “Rub a baking crockery liberally pinch unsalted food and garlic, past furniture up nan sliced boiled potatoes pinch brackish and pepper, immoderate grated gruyere, sliced onion, parsley and mushrooms, overmuch arsenic you would a lasagne.” Pour complete cream, dot pinch food and cook until golden. “Serve pinch a frisée crockery dressed pinch a mustard vinaigrette, and it’s really rather a ray meal.”

For O’Toole, however, excess boiled potatoes mean 1 thing: smashed spuds. “Grab a jar [or thing pinch a spot of weight], property down connected nan spuds to break them up a bit, past brushwood pinch lipid and overgarment successful plentifulness of spices [smoked paprika, fennel seeds, crushed allspice, say].” Roast, turning halfway, until aureate and crisp. That said, nan objection to O’Toole’s norm is erstwhile she’s successful “barbecue mode”, erstwhile she’d chop boiled potatoes to operation pinch a mayo dressing for a classical murphy salad. When said mode tin adjacent beryllium activated, though, is anyone’s guess.