TikTok Wins at Potato & Here’s 10 Recipes that Prove It 

1. Peel & chop your potatoes and peel your garlic, then add them to a pan of salty, steaming water.
2. Simmer then drain.
3. Melt your butter in a saucepan, pop into a bowl and put aside.
4. Put the potatoes back in your pan and give them a mash.
5. Add in the butter and mix.
6. Scoop in your clotted cream (yep, we’re going whole tub, nothing less), and combine.
7. Add some milk to loosen it up, season with salt and pepper to taste, then get in your best sweats and gobble it up like tomorrow doesn’t exist.

1. Preheat the oven to 180°C fan. In a pan, heat the milk and Boursin cheese until melted and season with plenty of salt and pepper.
2. Whisk so they’re fully combined.
3. Butter an 8 x 10 dish and then sprinkle half the butter on the bottom of the dish.
4. Place the potatoes around the edge of the dish, working your way inwards to the middle (work in stacks about an inch high instead of one by one).
5. Slowly pour over the Boursin milk so it’s evenly distributed (it will be quite full).
6. Pull the potatoes at the side away from the edge and have a little poke with a spoon in any areas that look like they need a bit more liquid.
7. Dot the butter on top and then put the dish on a foil-lined baking tray in the centre of the oven for an hour, or until it has crispy bits on top and a knife goes through easily.
8. If it looks like it’s starting to burn on top, loosely cover it with foil. Once it’s out of the oven, leave it to cool for 5-10 minutes and enjoy.

First make the confit garlic. Peel the garlic cloves and place in a small pan. Cover the garlic with plenty of oil and place over the lowest heat. Leave to cook for around 30 mins, or until the garlic cloves soften (remove from the heat if the oil starts to bubble). Place the saucepan in a bowl of iced water to cool the oil down quickly, then transfer to a jar and store in the fridge for up to four months.

Onto the spuds! For this recipe, you’re gonna make a puree with your confit garlic so blend it up and add a pinch of salt.

In a pan, melt some cubes of butter into a saucepan. Layer in your thinly-sliced potatoes and season with salt and pepper. Spread with a bit of butter, garlic puree and a sprinkling of parmesan. Repeat the process until you’re 6, 7, maybe even 8 layers deep. Cut a sheet of greaseproof paper into a circle and place over the top. Put a plate on top and leave to cook in the pan with the plate weight for around 30 mins.

Preheat the oven to 180°C and cook for a further 10 minutes. Cut into slices and get stuck in.

1. Preheat the oven to 120°C. Peel the potatoes, then cut into paper-thin slices using a handheld mandoline slicer.
2. In a bowl, mix your potato slices with the beef dripping and plenty of salt.
3. In a lined tin, layer in your potato slices until you’ve made multiple tiers.
4. Drizzle over any remaining beef dripping.
5. Cover the top with baking parchment and put it in the oven for 3 hours until completely tender.
6. Once cooked, set in the fridge for 10-12 hours, weigh it down with 3 tins from your cupboard to make sure it stays nice and compact.
7. The next day, cut the potatoes into 3x3cm pieces.
8. Preheat a deep pan of oil or a deep-fat fryer to 190°C.
9. Working in batches, fry the tatties for around 4 mins until golden.
10. Sprinkle with Maldon salt and devour.

1. Peel and cut your potatoes into cuboids (essentially trim a bit off each side to square them off).
2. Cut into 1cm thick slices, then hasselback each slice horizontally on one side.
3. Flip them over, then do the same diagonally. Stretch them out.
4. Boil for 4 minutes.
5. Meanwhile, prepare the seasoning in a bowl. Give it a whisk.
6. Line a baking tray with foil, spread out your potato slices then coat with the seasoning.
7. Bake at 180°C for 40 mins or until crispy, sprinkling on some parmesan halfway through. Then dig in.

1. Cut the potatoes into wedges (skin on).
2. Add to a saucepan of salted water. Boil for 7 mins.
3. Drain and pat dry with kitchen roll.
4. Meanwhile, in a bowl, combine cornstarch, flour, water, salt and paprika. Add the potatoes, making sure they’re covered in the cornstarch batter.
5. Fry until golden and serve alongside the creamy mayo dip.

1. Wash your potatoes, then boil in hot water until fork tender.
2. Transfer to a lined baking tray and squash the potatoes down using the bottom of a glass.
3. Top with a generous amount of olive oil, salt and pepper.
4. Transfer to the oven and bake for 45 minutes at 180°C / until golden brown. Enjoy as they are with a pinch of salt or garnish with chives.

1. Chop your potatoes into roughly the same size.
2. Wrap them in pancetta and secure with a sprig of rosemary.
3. Add 2 tbsp olive oil into a saucepan and pop in your potatoes.
4. Fry until golden on one side, flip them over, add in your garlic and clarified butter with chicken stock, and cover with a sheet of baking paper.
5. Leave them until caramelised, golden and the pancetta is deliciously crispy. Plate them up, season with salt and tuck in!

1. Pierce your potatoes with a fork.
2. Rub with a generous amount of olive oil and bake for 20 minutes at 200°C, then turn the oven down to 170°C and bake for 45 minutes or until the skin is crisp and they’re soft in the centre.
3. Once cool enough to handle, cut down the middle and scoop out the potato into a bowl.
4. Return your potato skins (skinside up) to the oven to bake for a further 5-10 mins (keep an eye on them).
5. Add butter and milk to the potato mix and season with black pepper. Mix together with a whisk until combined. Add grated cheese and set aside.
6. Chop your spring onions, then fry your pancetta until crispy.
7. Combine all the ingredients in the bowl with your potato mix.
8. Spoon a generous amount of potato mix back into each skin, top with your choice of grated cheese, grill until the cheese is golden and bubbly.

1. Peel your potatoes and flatten off the shape by trimming off the sides, top and bottom. Cut into squares about half an inch thick.
2. To create that desired hasselback effect, place a chopstick against the bottom edge of each slice of potato to stop the knife cutting all the way through the potato.
3. Make narrow cuts going in one direction without cutting all the way down. Then rotate the potato and repeat in the other direction.
4. To make your garlic butter, combine all your other ingredients together in a bowl. Line a baking tray with your potato slices. Brush the garlic butter over each slice (be generous with it).
5. Bake in the oven at 200°C for 20 minutes. Remove from the oven. Brush with *more* butter and bake for another 20 minutes until golden brown. Garnish with parmesan and parsley and demolish with glee.