Celebrate the staples ❢ Potatoes

THERE’S A REASON staples are staples – they’re bloody great! And they’ve been gracing plates and tables for centuries. But in a world where things like chocolatecovered crickets and 0%-alcohol beer are popping up faster than you can say chicken-free-chicken, it’s nice to step back and celebrate pantry and store cupboard staples and the magic that can be made from them. Starting with the humble spud.

1 POTATO AND CURRY LEAF FRITTERS

Any potato will do here. Mix together matchsticks of potato with curry leaves (ideally fresh but dried will work), curry powder, cayenne pepper, lime zest, flour and beer until a thick batter is formed. Shallow-fry in neutral oil until crispy. Serve with yoghurt and a sprinkling of crispy fried curry leaves.

2 POTATO MUSTARD MASH WITH CRISPY SAGE LEAVES

Use an all-purpose potato such as Agria. Mix together a clove of roasted garlic, a dollop of mustard and a few tablespoons of softened butter. Stir through mashed potatoes. Fry sage leaves in a tablespoon of olive oil with a strip of lemon zest and pour crisped leaves and their oil over mash.

3 DRY POTATO CURRY WITH FRIED EGG

Use a waxy fleshed potato such as Nadine or Cabaret. Roughly chop potatoes and parboil in lightly salted water. Fry thinly sliced brown onions in olive oil with a mix of toasted and crushed cumin, coriander, fenugreek and fennel seeds. Cook until onions are soft. Add thinly sliced garlic and potatoes and cook, stirring to combine all ingredients, until potatoes are cooked through. Serve with a fried egg and a sprinkle of chopped fresh coriander or mint.

4 BOILED POTATOES WITH GREEN CHILLI, KAWAKAWA AND MINT DRESSING

Use a waxy potato such as Nadine or Cabaret. Whizz together fresh green chilli with roughly chopped kawakawa leaves, apple cider vinegar and fresh mint until a rough paste forms. Mix with extra virgin olive oil to loosen. Boil potatoes and toss in dressing. Season generously with sea salt and cracked black pepper.

5 SMASHED POTATOES WITH SOUR CREAM AND CHARRED SPRING ONIONS

Use an all-purpose potato such as Agria. Cut potatoes into halves before parboiling in lightly salted water. Drain and crush with the back of a large spoon or fish slice. Generously coat a roasting dish in olive oil then place in the oven on a high heat for 5 minutes. Remove dish and carefully place smashed potatoes on oil base. Brush with olive oil, then sprinkle with sea salt and cook for 10 minutes or until potatoes are crispy. Top with a dollop of sour cream, finely grated parmesan and a sprinkle of pancharred chopped spring onions.