1 potato, 4 ways

By Abigail Donnelly, 1 September 2016

Potatoes are the ultimate comfort food. And if you can eat them in almost any incarnation, this is for you

Thought you knew the secret to the perfect mash and baked potato? Try these tips and you’ll be the talk of the dinner table

Potato rÖsti


Peel and grate 450 g potatoes, then mix with 1 t salt and ¼ t freshly ground black pepper. Allow to rest for 5 minutes. Using your hands, squeeze out as much liquid from the grated potato as possible and place it in another bowl. Heat 2 T butter and 1 T canola oil in a 23-cm cast-iron pan.

Add handfuls of potato to the hot pan and spread it out in an even layer. Reduce the heat and cook until the bottom has browned and the top is slightly translucent. Cover the pan with an upturned plate, invert the pan, then slide the rösti back into the pan to cook the other side. Each side should take approximately 7 minutes.

Slide the rösti from the pan onto a plate and cut into 4 wedges.

Serve with sour cream and salmon roe, or a poached egg and blanched spinach. For a sweeter option, try sour cream and apple sauce. Or try one of these rösti recipes
Serves 4



Preheat the oven to 180°C. Rub the potatoes with olive oil and salt. Place directly on the oven rack (not on a tray or in a pan; this allows the heat to circulate evenly and creates the perfect crispy skin) and roast for approximately 50 minutes. Cut open and top with a knob of butter.


Peel and boil potatoes until soft (use 1 potato per person, plus 1 more). Drain and return them to the saucepan, then cook over a low heat for about 2 minutes, or until they’re dry.

Here’s the trick: melt the butter and add it to the potatoes before the warmed milk or cream, then beat with a wooden spoon. This makes for a more buttery tasting mash. Season with salt, white pepper and freshly grated nutmeg.



Preheat the oven to 180°C. Rub the inside of a baking dish with butter and crushed garlic (this adds extra flavour). Layer thinly sliced potato in the dish, dot with butter, pour in a little cream and season. Repeat until the dish is ¾ full. Add more butter and cream, then sprinkle the top with grated Parmesan and bake until the potatoes are soft.

Browse more recipes starring potatoes here.

Abigail Donnelly

Article by Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.
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