T here’s nothing quite like biting into a hot, perfectly crispy roasted potato. If you’ve been craving the kind of ...

Pringles style. I attempt this using Lidl Potato Crisps. This could be the hardest eating challenge I have ever attempted.

Add a further 3 minutes to the cooking time if you like your crisps extra crunchy. Preheat your (fan) oven to 180°C. After peeling your potatoes, soak the leftover peel in a little cold water ...

The texture of both crisps is light, flaky, and salty. Chocolate and potato chips may not be the first snack combination that comes to mind, but these Calbee dark chocolate potato chips are the ...

This is fun and tasty and saves throwing away your potato peelings: after all, the skin tastes the best. I like to use any peelings I have as these cheeky little crisps and serve them up with ...

They will keep for up to 2-3 days. For homemade crisps, it’s best to use a mandoline to get the thinnest possible slices of potato. If you don’t own a mandoline, a sharp potato peeler will do ...

New research is focusing on ensuring reliable supplies of the potato all year round with a project that focuses on potato dormancy and extending storage life. To achieve year-round supplies in the UK, ...

Tie the thyme, rosemary, and bay leaves together with twine. Put the potatoes, herbs, and salt into a large pot, and add 8 cups water. Bring to a boil over high heat, and cook about 10 minutes ...

Once skin crisps and easily releases, about 3-5 minutes, flip and sear reverse side until flesh just flakes, 1-2 minutes more. Repeat with remaining oil and fillets. To serve, divide leek-potato ...