Cooking tips!
Tips & tricks for better potato dishes
Start with the right potato
- Waxy potatoes: ideal for salads, pan-fried potatoes and casseroles.
- For example: Nicola, Charlotte, Franceline.
- Starchy potatoes: great for mashed potatoes and hearty potato mashes with vegetables.
- For example: Bintje, Melody.
- Potatoes for fries: for the tastiest fries, choose a starchy, high-starch variety.
- The classic choice: Bintje. Fontane and Challenger are also popular for Belgian fries.
The secret to crispy potatoes
Pat the potatoes dry after boiling or washing, toss them with a splash of olive oil and roast them in a hot oven (400-425°F / 200-220°C, convection). I also have a great recipe for oil-free oven fries.
Storing & reheating
- Cooked potatoes: up to 3 days in the fridge.
- Potato casseroles: up to 3 days in an airtight container, reheated in the oven for the best texture.
- Frozen potatoes: doable, but the texture sometimes changes. Tip: mashed potatoes and casseroles freeze best.
Your potato questions, answered
Can I freeze potatoes?
Yes, you can, but the texture may change. Mashed potatoes and casseroles hold up best in the freezer.
How do I reheat a potato casserole?
Preheat the oven to 320-340°F (160-170°C), convection, and heat the casserole for 15-20 minutes. That keeps the top crispy and the filling moist.
Which potatoes should I use for mashed potatoes?
Starchy potatoes (like Bintje) give you the creamiest mash.
Can I make stuffed potatoes ahead?
Yes! Stuff them and keep them in the fridge. Reheat them in the oven right before serving.