What can I make with potatoes for dinner?

Potatoes work especially well when a meal needs a substantial base that can carry sauce, fat or a strongly seasoned topping. Baking and roasting give them crisp edges, while boiling and mashing make them useful with sausages, salmon or a rich filling. In a main course, they can replace rice, bread or pastry, so the rest of the dish can stay simple.

For potatoes as the main starch, allow roughly 250 to 350g per person, depending on whether the dish also contains meat, beans, eggs or another filling ingredient. Use the lower end for a stew or cottage pie and the higher end for jackets, roast potatoes or a potato-led hash. Weighing them is more reliable than counting, since potatoes vary widely in size.

Start by agreeing on the texture you both want, such as crisp roasted pieces, creamy mash, a baked jacket or potatoes that absorb a sauce. Then choose the protein or vegetables around that texture, rather than picking two separate recipes and doubling the work. For leftovers, favour pies, stews, curries or tray bakes, which usually reheat more evenly than crisp potatoes.