There's a science to ordering potatoes. Are they skinny shoestring or big, fat steak fries? You just have to let your taste buds guide you when deciding what to eat.
I've always said I'm pretty good at making mashed potato. I'm a good masher.
My big weakness is potatoes. I love them mashed or baked.
I love potatoes - roast potatoes, mashed potatoes - I just love potatoes.
I'm really enamored of the potato in all its guises.
The French fried potato has become an inescapable horror in almost every public eating place in the country. 'French fries', say the menus, but they are not French fries any longer. They are a furry-textured substance with the taste of plastic wood.
I like French fries; I like mashed. I love potatoes.
A 10-pound sack of potatoes lasts a long time.
My mum and my husband are from Irish backgrounds, so we have a lot of potatoes. Chips, mashed, boiled, new potatoes, I love them all. Even the slightly wonky ones like Duchess potatoes that go up in a little spiral.
Sometimes when I'm making a potato salad I don't boil my own potatoes, I take them straight out of a can.
I'd like something that peels potatoes really quickly - that would be wonderful.
