What to cook with potatoes

Potatoes are cheap, they keep for weeks outside the fridge, and they are the base of more weeknight dinners than any other vegetable here.

Waxy potatoes hold their shape and belong in curries. Floury ones collapse, which is what you want for mash, tikki and anything you are going to fry. Boiling them the day before and refrigerating them makes everything fried from them noticeably crisper.

Worth knowing: Cold, dry, day-old boiled potato fries better than fresh. Surface starch is the enemy of crisp.