Boiled potato

A 100 g portion contains 73 kcal.

Cut potatoes into even chunks and simmer them in salted water for about 12–15 minutes; medium potatoes left whole usually take 20–25 minutes. They’re ready when a knife slides easily into the centre.

Yes. Put 500 g of evenly cut potato chunks in a microwave-safe bowl with 2 tablespoons of water, cover loosely and cook at 800 W for 8–10 minutes, stirring halfway through. Leave them to stand for 2 minutes and check they’re tender.

Yes—scrub the potatoes well first. Cut away small green patches and sprouts; discard potatoes that are extensively green or taste bitter.

Boil waxy potatoes until just tender, drain and let them steam dry, then halve or slice while warm. Toss with mayonnaise, chopped spring onion and chives, and chill before serving.

Cool them promptly, put them in a covered container in the fridge within two hours, and eat within two days. Reheat leftovers only once, until steaming hot throughout.

They’re a familiar side for a roast dinner, sausages or fish, especially with parsley sauce or a knob of butter. New potatoes also work well alongside grilled fish and salad.

A dog can have a small amount of plain, fully cooked potato, but leave out salt, butter and other seasonings. Never give raw or green potato.