How to turn leftover cooked potatoes into dinner
How can I turn leftover cooked potatoes – mashed, roasted, boiled – into dinner?
This sounds like a job for queen of spuds Poppy O'Toole, whose latest book just so happens to be all about the tuber. We all know that mashed potatoes can cause heated debate, with smooth and buttery making some folk purr, while others prefer a bit of texture, and this also affects what you do with any spares. 'It can be difficult to use leftover mash, because many recipes depend on how creamy you like it to begin with,' says the author of The Potato Book, although she says one 'surefire way' begins by putting a good splash of olive oil in a frying pan on a medium-low heat. 'Fry two chopped spring onions [green bits and all] until soft, add the leftover mash, and fry until hot and almost caramelising.' Season, and you've got a great base for all sorts.
Alternatively, O'Toole might mix her mash with a handful of crumbled feta, some cooked and squeezed spinach, a pinch of chilli flakes, a little grated nutmeg and lemon zest, plus salt and pepper. 'Divide into pingpong ball-sized portions, then wrap in filo glued together with a touch of water. Shallow fry in oil until golden and crisp all over.' Perhaps the easiest solution of all, though, is to use excess mash to thicken soups: 'Sweat some leeks, add the mash, season and cover with vegetable stock and 100ml whipping cream,' says O'Toole, who then cooks the lot for 30 minutes before tucking in with a good hunk of bread.
The first job with leftover roasties, meanwhile, is to bring back their crispness. 'Chop them and pan-fry in a drizzle of oil until golden and sizzling,' O'Toole says, then serve with a fried egg and thick-cut ham. 'Or, if you're feeling fancy, toss them in a spiced tomato sauce for a speedy take on patatas bravas – simple but delicious.' Mind you, accessorising will always set you apart. 'You don't necessarily need to transform roast potatoes into something else,' says Stuart Andrew, head chef at 64 Goodge Street in London, 'but you could freshen them up with a little persillade [chopped parsley and garlic] or, for something rougher around the edges, whack mayo and chilli oil on top.'
Gratins are, of course, always a good idea, and they're an excellent home for leftover boiled potatoes. Take a leaf out of Andrew's book with a gratin Savoyard: 'Rub a baking dish liberally with unsalted butter and garlic, then layer up the sliced boiled potatoes with salt and pepper, some grated gruyere, sliced onion, parsley and mushrooms, much as you would a lasagne.' Pour over cream, dot with butter and bake until golden. 'Serve with a frisée salad dressed with a mustard vinaigrette, and it's actually quite a light meal.'
For O'Toole, however, excess boiled potatoes mean one thing: smashed spuds. 'Grab a jar [or anything with a bit of weight], press down on the spuds to break them up a bit, then brush with oil and coat in plenty of spices [smoked paprika, fennel seeds, ground allspice, say].' Roast, turning halfway, until golden and crisp. That said, the exception to O'Toole's rule is when she's in 'barbecue mode', when she'd chop boiled potatoes to mix with a mayo dressing for a classic potato salad. When said mode can next be activated, though, is anyone's guess.
Got a culinary dilemma? Email feast@theguardian.com
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Daily Mirror
25-05-2025
- Daily Mirror
Chef's air fryer hack for making eggs gives perfect runny yolk every time
If you're a fan of eggs, then you'll be pleased to know that a Michelin-trained chef has shared the 'perfect' way to cook them - and you can use an air fryer for a fail-safe method Eggs are a tasty and adaptable staple, but getting them just right can be a bit of a challenge. They're the ideal speedy breakfast, a delightful salad topper, or even a dinner accompaniment - but for some, mastering the art of egg cooking remains elusive. Air fryers have become a game changer when it comes to cooking. Not only do they facilitate the cooking experience by simply throwing a couple of ingredients and pressing a button, but it's also leaves you with less things to clean. It also gives you some extra time to focus your mind on other things, such as preparing some side dishes - or even sitting on the sofa and watch some television. Cooking isn't everyone's forte, but fear not, Michelin-trained chef Poppy O'Toole has got your back with her foolproof egg-cooking techniques, whether you're a traditional poaching purist or an air fryer aficionado who loves to chuck in an egg and leave it to do its thing. For those who favour the convenience of an air fryer, Poppy's got a cracking method that requires zero effort yet yields a gorgeously gooey yolk. It's so simple to make and so delicious that it will leave you wondering why you haven't made it before, and it goes well with a variety of dishes. To achieve a 'boiled' egg in the air fryer, Poppy advises using a room temperature egg and setting the air fryer "for 15 minutes at 130 degrees". If you're after a lusciously runny yolk, simply reduce the time to 10 minutes for a softer result. Poppy herself is partial to a poached egg, but acknowledges that poaching can be a tricky business, with eggs quickly turning into a scrambled mess if not removed at the precise moment. "For poached eggs, add a splash of white wine vinegar to the water and use a really fresh, fridge-cold egg", Poppy recommends. Why exactly does vinegar come to the rescue when poaching eggs? Inquiring minds on Reddit's 'Ask Culinary' thread have the answer: "The acid helps the whites set faster so they don't spread into the water". The best thing about cooking is that like everything else, it's a learning experience that one learns to master. By following this simple step, you will be making the best eggs with the perfect and delicious runny yolk that will elevate any breakfast, lunch, and dinner meal.
BBC News
20-05-2025
- BBC News
Coventry community praised as addiction support hub rehomed
An addiction support hub which had to close due to a city development plan has relaunched following help from the community. The Dynamo Project, which was based near Coventry city centre, has supported people recovering from drug and alcohol issues since 2022 but proposals for the City Centre South development led to its project's founder, Kieran O'Toole, a former drug addict himself, said the prospect of finding a new home had sparked a lot of "anxiety, fear and dread", but local support they received was "hard to believe". The service has since reopened in Spon End after the community came and provided help and equipment during months of renovations. Mr O'Toole's father, the project's benefactor, helped to secure the service's new building which can support up to 26 residents - 10 more than the previous facility also has a room dedicated to cognitive behavioural therapy, spaces for private one-to-one sessions and two day rooms where workshops are held. Mr O'Toole said he was "amazed" by the generosity. "I'm a drug addict and all the guys we help have addiction issues and it's most likely that we've done a lot of wrong in our life as it goes hand in hand with addiction," he said."It really shows that there are a lot of people out there who enjoy seeing people ." Andy Brookes reached out to the project last year after he relapsed following the death of his mum. Mr Brookes is now in recovery and said the service had helped him feel part of a community."They got me to do stuff I never thought I'd be able to do like walking Snowdon and playing a charity rugby game, it meant the world to me," he now works at the centre as a support worker and said it "meant everything to him" to give back to a service that had "given so much to him". Mr O'Toole said he was "delighted" that residents had "such a beautiful place to try and recover"."It's an unbelievable, amazing place and we are really pleased we now have some stability and can drive forward over the years to come," he added. Follow BBC Coventry & Warwickshire on BBC Sounds, Facebook, X and Instagram.
The Guardian
08-04-2025
- The Guardian
How to turn leftover cooked potatoes into dinner
How can I turn leftover cooked potatoes – mashed, roasted, boiled – into dinner? This sounds like a job for queen of spuds Poppy O'Toole, whose latest book just so happens to be all about the tuber. We all know that mashed potatoes can cause heated debate, with smooth and buttery making some folk purr, while others prefer a bit of texture, and this also affects what you do with any spares. 'It can be difficult to use leftover mash, because many recipes depend on how creamy you like it to begin with,' says the author of The Potato Book, although she says one 'surefire way' begins by putting a good splash of olive oil in a frying pan on a medium-low heat. 'Fry two chopped spring onions [green bits and all] until soft, add the leftover mash, and fry until hot and almost caramelising.' Season, and you've got a great base for all sorts. Alternatively, O'Toole might mix her mash with a handful of crumbled feta, some cooked and squeezed spinach, a pinch of chilli flakes, a little grated nutmeg and lemon zest, plus salt and pepper. 'Divide into pingpong ball-sized portions, then wrap in filo glued together with a touch of water. Shallow fry in oil until golden and crisp all over.' Perhaps the easiest solution of all, though, is to use excess mash to thicken soups: 'Sweat some leeks, add the mash, season and cover with vegetable stock and 100ml whipping cream,' says O'Toole, who then cooks the lot for 30 minutes before tucking in with a good hunk of bread. The first job with leftover roasties, meanwhile, is to bring back their crispness. 'Chop them and pan-fry in a drizzle of oil until golden and sizzling,' O'Toole says, then serve with a fried egg and thick-cut ham. 'Or, if you're feeling fancy, toss them in a spiced tomato sauce for a speedy take on patatas bravas – simple but delicious.' Mind you, accessorising will always set you apart. 'You don't necessarily need to transform roast potatoes into something else,' says Stuart Andrew, head chef at 64 Goodge Street in London, 'but you could freshen them up with a little persillade [chopped parsley and garlic] or, for something rougher around the edges, whack mayo and chilli oil on top.' Gratins are, of course, always a good idea, and they're an excellent home for leftover boiled potatoes. Take a leaf out of Andrew's book with a gratin Savoyard: 'Rub a baking dish liberally with unsalted butter and garlic, then layer up the sliced boiled potatoes with salt and pepper, some grated gruyere, sliced onion, parsley and mushrooms, much as you would a lasagne.' Pour over cream, dot with butter and bake until golden. 'Serve with a frisée salad dressed with a mustard vinaigrette, and it's actually quite a light meal.' For O'Toole, however, excess boiled potatoes mean one thing: smashed spuds. 'Grab a jar [or anything with a bit of weight], press down on the spuds to break them up a bit, then brush with oil and coat in plenty of spices [smoked paprika, fennel seeds, ground allspice, say].' Roast, turning halfway, until golden and crisp. That said, the exception to O'Toole's rule is when she's in 'barbecue mode', when she'd chop boiled potatoes to mix with a mayo dressing for a classic potato salad. When said mode can next be activated, though, is anyone's guess. Got a culinary dilemma? Email feast@
