Leftover cooked spuds are a treasure for the home cook, not least for saving on cooking time. And there are all manner of ways to repurpose them, including in this spicy Indian hash
Potatoes taste, travel and keep best when they’re covered in clods of soil, because the earth protects them from the light and easy bruising. Soil-encrusted or not, however, always store spuds in a cool, dark cupboard, though the jury is still out on whether they keep longer if stored with apples, because of the ethylene released by the fruit; the moisture produced by onions and other fruit and veg, meanwhile, may well accelerate sprouting, so keep those separate. (If your potatoes do start to sprout or go green, remove and compost these toxic parts; that said, if you have the outside space, you could also let them continue sprouting, then plant them out in the garden.)
Leftover cooked potatoes are a treasure for any cook, not least because they keep for up to a week in the fridge and save on cooking time for subsequent meals. Crush them and dress with vinaigrette, capers, eggs and herbs. Or make Portuguese “punched” potatoes, a skin-on, roast potato alternative that involves gently squashing cooked potatoes, then roasting in plenty of fat at a high temperature. Or cut into squares, then shallow-fry and serve with aïoli and spicy tomato sauce to make patatas bravas. Or turn them into today’s Indian-inspired dish adapted from my latest book.
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