How to waste fewer potatoes
Each month, we highlight a commonly wasted ingredient and share tips on extending its life and what to cook with it.
Potatoes are a pantry staple, but many of us are guilty of leaving them in the cupboard for a little too long. Sustainability and food waste is something we're constantly thinking about at Good Food, so we've come up with a list of ways to keep your potatoes going for longer, plus some simple recipes to use the last few up.
For more tips on how to get the most out of your kitchen staples, take a look at how to waste fewer bananas and how to use up bread.
10 tips to waste fewer potatoes
1. Store raw potatoes in a breathable bag in a cool, dark place. Leftover cooked ones will keep chilled in an airtight container for up to four days.
2. Potatoes freeze well – boil until just tender, spread out over a tray to cool, then freeze until solid. They’ll then keep in a freezerproof container or food bag for up to three months. Cook straight from frozen for roast potatoes, blend into soups and sauces, or defrost fully and mash.
3. Potato peels can also be frozen – scrub well, then store in a freezerproof container for up to three months. Add to soups and sauces straight from frozen to provide extra body and thickness.
4. If your potatoes have sprouted or have green bits, remove and discard these using a small sharp knife before cooking with them.
5. Potato peel crisps
For a quick and easy snack, toss potato peels with a splash of vegetable oil, some seasoning and dried herbs, then air-fry at 180C for 8-10 mins, tossing often until crispy.
6. The Food Standards Agency has recently updated its advice, and now recommends storing your potatoes in the fridge if you have a glut that you won’t be able to get through quickly. This will help preserve them for longer.
7. Add leftover mash to pancakes, fishcakes, bread or even cake. We use it in our five-star gluten-free lemon drizzle cake. Mash also freezes well.
8. Making a hash is a great way to use up leftover cooked potatoes for a light supper or weekend brunch. Find over 30 hash ideas, including our halloumi hash and chorizo & kale hash with eggs in our hash recipe collection.
9. Corned beef hash
Fry 1 chopped onion in 2 tbsp vegetable oil for 3-4 mins, add 500g chopped leftover potatoes and 340g can corned beef and press with a spatula to crisp up for 5 mins. Turn, add 2 tbsp Worcestershire sauce and fry for another 5 mins.
10. Toss leftover boiled potatoes (new potatoes work well) in salad dressing and leave to absorb for 5 mins, then stir in your choice of salad ingredients for a quick lunch.
Looking for more ways to reduce your food waste?
5 pieces of food packaging to avoid
Understanding your carbon footprint
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