Roasted, chipped, mashed: a celebration of the power of the potato
Lancashire hotpot, fisherman’s pie, Jane Grigson’s shepherd’s pie: few foods comfort like an old-school potato dish. Luxuriate in these: Rory O’Connell’s roasties, Jeremy Lee’s proper chips and Simon Hopkinson’s sublime saffron mash. Brilliant winter warmers for January days. A little further afield we present Meera Sodha’s saag aloo, Giorgio Locatelli’s gnocchi and Fuchsia Dunlop’s potato slivers with chilli and Sichuan pepper. Potatoes have the ability to heal, I think, whether they’re the Quality Chop House’s signature confit or in Anja Dunk’s heartbreak soup. It uniquely nourishes us, the humble spud, never more than here in our 20 best potato recipes.
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