News

Posted by carrie.rolfe on Wed, 09/03/2014 - 13:21

Fancy winning a luxury UK farm stay?

Posted by carrie.rolfe on Thu, 04/10/2014 - 15:44

Potato Girls have teamed up with chef with the mostest Alex Mackay to bring you six fresh, spring inspired recipes with a royal twist in the addition of fluffy King Edward potatoes.

Posted by carrie.rolfe on Thu, 03/20/2014 - 14:34

Hot out of the Red Tractor editing suite is a video from their Recruit launch on 1st March, where a selection of passionate foodies united to put t

Posted by aaron on Tue, 08/27/2013 - 15:17

Click on this link to hear James Martin explain the new classification system  for potatoes.

Posted by aaron on Tue, 08/27/2013 - 15:11

To celebrate Potato Week (1st-7th October), double Michelin Starred restaurant L’Atelier de Joël Robuchon and manyfacesofpotatoes.co.uk created the world’s first potato tasting menu.

Posted by aaron on Tue, 08/27/2013 - 15:08

1st to 7th October 2012 is Potato Week and to celebrate,manyfacesofpotatoes.co.uk is on a mission to show Brits how to get the best out of the potato.

Posted by aaron on Tue, 08/27/2013 - 15:03

Priced at a whopping £75, the bar for sausage and mash has been raised forever, as the world’s most expensive version of Britain’s classic dish went on sale at a London Michelin starred restaurant

Posted by aaron on Tue, 08/27/2013 - 14:39

James Martin has helped us in our quest to find Britain’s Best Potato Dish, and we invited all of you budding home cooks and culinary experts to share with us you or your family’s favourite potato

Posted by aaron on Tue, 08/27/2013 - 14:37

These 10 entries were chosen as regional winners in our Britain’s Best Potato Dish competition, with one of them crowned as the overall best dish, winning an appearance in the Many Faces TV ad, whi

Posted by aaron on Tue, 08/27/2013 - 13:39

James Martin, fronting the Many Faces of Potatoes campaign this year, has given us these fantastic recipes which will hopefully inspire you to enter your own recipe into our competition!  James wil

Pages

Recipes

Beef and Boulangere Potatoes

150g- 200g fillet of beef per person

2 Onions thinly sliced

Few knobs of butter

500ml Vegetable Stock

1.5 kg Desiree potatoes, thinly sliced

200ml Double cream

4 Sliced shallots

500g Sliced mushrooms

1 Head of garlic cut in half

2 Sprigs of thyme

50ml Sherry Vinegar

500ml Madeira

500ml Chicken stock

250ml Veal glace.

Prep in: 
9 mins
Variety: 
Smooth
Serves: 
4
Cook in: 
36 mins

500g Maris Piper potatoes, peeled and cut into 2-3cm chunks

1 tbsp sunflower or vegetable oil

1 onion, chopped

1 ½ tbsp Thai red curry paste

1 tbsp tomato puree

2 chicken breasts cut into bite-size pieces

1 small red pepper, cut into strips

1 tbsp fish sauce

300g coconut milk

100ml low salt chicken stock

100g baby corn, and 100g green beans halved

Juice of 1/2 lime

½ bunch of coriander, chopped

Prep in: 
20 mins
Variety: 
Fluffy
Serves: 
4
Cook in: 
30-35 minutes
Shepherd's Pie
  • 2 x 450g packets ready made chilled smooth mashed potato
  • 1 small onion, diced
  • 1/2 tbsp vegetable oil
  • 10 oz frozen peas
  • 200ml chicken stock (use 1 chicken stock cube)
  • 600g carrots
  • a generous knob of butter
  • 1 large onion, finely chopped
  • 1 1/2 tbsp vegetable oil
  • 1 lb minced lamb or beef
  • 1 x 400g can chopped tomatoes, drained
  • 1/2 tsp mixed herbs
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomate ketchup
  • 1 bay leaf
  • 1 egg white, lightly beaten
Prep in: 
2 mins
Variety: 
Smooth
Serves: 
4 - 6
Cook in: 
30 mins
Sausage and Potato Casserole
  • 1 tbsp oil
  • 500g Smooth potatoes, halved
  • 454g pack sausages
  • 1 onion, sliced
  • 1 green pepper, diced
  • 340g jar tomato pasta sauce
Prep in: 
10 mins
Variety: 
Smooth
Serves: 
4
Cook in: 
15 mins
Dauphinoise Potatoes
  • 500g smooth potatoes, thinly sliced
  • 200ml double cream
  • 100ml milk
  • 1 clove garlic, crushed
  • 50g Gruyere cheese, grated
Prep in: 
15 mins
Variety: 
Smooth
Serves: 
4
Cook in: 
25 mins
Tuna and Sweetcorn Potatoes

800g medium fluffy potatoes, diced, skin-on
1 tbsp oil
1 large onion, chopped
2 x 200g cans tuna in spring water, drained
330g can sweetcorn, drained
20g pack parsley, chopped (optional)

Prep in: 
5 mins
Variety: 
Fluffy
Serves: 
4
Cook in: 
15 mins

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