Too good to waste Potatoes

Too good to waste Potato es

H e l p i n g y o u c u t d o w n o n f o o d w a s t e , o n e i n g r e d i e n t a t a t i m e

Roasted with salt, boiled until buttery, grated for rostis or mashed into the ultimate comfort food – everyone has a favourite way to cook potatoes. But, despite their endless uses, an eye-watering £555m* worth are thrown away each year in the UK. Read on for our tips on how to revive a spud past its best, so you can enjoy yours for longer and cut down on waste.

STORE THEM RIGHT

It was previously advised to store potatoes in a cool, dark place, but new research has shown they can last up to three times longer when stored in the fridge, and that this doesn’t cause the starch to break down more quickly*. Only wash when ready to use: muddy potatoes last longer as the mud protect them from light. Keep them away from onions too, as they both release gases that cause the other to spoil quicker.

710k

tonnes of potatoes are wasted each year in the UK*

MAKE THEM GO FURTHER

As potatoes age, they develop sprouts and may turn green – as long as you cut out these parts, the spud is still safe to eat. Potatoes can also be frozen for three months: parboil them first.

US E T H E M U P

FOR NEW POTATOES

Roasted garlic butter new potatoes

Toss potatoes with oil and roast until cooked through. Mash butter, crushed garlic, chopped parsley and lemon juice; season. Dot over the potatoes, then roast for 10 mins to melt.

FOR BAKING POTATOES

Spicy barbecue potato skins

Wrap potatoes in foil and barbecue. Scoop out the centres and mix with grated cheese, spring onion, chipotle paste and coriander. Spoon back into the potato skins; barbecue until golden.