How to Make a Potato Salad | Classic Creamy Recipe Made Easy

Introduction: The Ultimate Side Dish for Any Occasion

Potato salad is a timeless, crowd-pleasing dish that’s perfect for barbecues, picnics, potlucks, or weekday dinners. Creamy, tangy, and full of comforting flavours, it pairs wonderfully with everything from grilled meats to vegetarian mains. Whether you like it simple and classic or packed with extras, learning how to make a great potato salad from scratch is a skill every home cook should have.

Why You’ll Love This Potato Salad Recipe

• 🥔 Creamy & Comforting – A delicious, traditional flavour
• 🌿 Customisable – Add herbs, veggies, or spices to make it your own
• 🍽️ Perfect for Make-Ahead Meals – Great cold or at room temperature
• ✅ Easy to Prepare – Simple ingredients, no fuss

Ingredients (Serves 6–8)

• 1kg new or waxy potatoes (e.g. Charlotte or Jersey Royals)
• 150g mayonnaise
• 100g sour cream or crème fraîche (optional, for lightness)
• 2 tsp Dijon mustard
• 2 spring onions or ½ small red onion, finely chopped
• 2 tbsp chopped fresh herbs (parsley, dill, or chives)
• 1 tbsp white wine vinegar or lemon juice
• Salt and freshly ground black pepper to taste

Optional Add-Ins

• 2 hard-boiled eggs, chopped
• 1 celery stick, finely diced
• Pickles or gherkins, chopped
• Crispy bacon pieces
• Sweetcorn or peas for colour and texture

How to Make Potato Salad – Step-by-Step

Step 1: Cook the Potatoes

• Wash and cut any large potatoes into even pieces (leave small ones whole).
• Place in a large pot, cover with cold salted water, and bring to a boil.
• Simmer for 10–15 minutes until just tender when pierced with a knife.
• Drain and let them cool slightly.

Step 2: Make the Dressing

• In a bowl, mix mayonnaise, sour cream (if using), mustard, vinegar or lemon juice, and a pinch of salt and pepper.
• Stir until smooth and well combined.

Step 3: Combine and Chill

• Place warm (but not hot) potatoes in a large bowl.
• Add onions, herbs, and any other optional extras.
• Pour over the dressing and gently fold to coat all the potatoes evenly.
• Taste and adjust seasoning.
• Chill in the fridge for at least 30 minutes before serving.

Serving Suggestions

• Ideal for BBQs, picnics, and summer buffets
• Serve alongside burgers, sausages, grilled chicken, or veggie kebabs
• Pair with leafy salads or boiled eggs for a light lunch
• Add to lunchboxes or serve as part of a buffet spread

Tips for the Best Potato Salad

• Use waxy potatoes – they hold their shape and stay creamy inside
• Dress while warm – they absorb more flavour
• Don’t overcook – you want them tender but not falling apart
• Add a splash of vinegar or lemon while warm for brightness
• Let it rest – chilling allows flavours to meld together

Storage & Make-Ahead

• Can be made up to 2 days in advance
• Store in an airtight container in the fridge
• Stir gently before serving; add a spoon of mayo if it’s a bit dry
• Not suitable for freezing

Variations

• Herby: Load up on fresh dill, parsley, and chives
• Spicy: Add chopped pickled jalapeños or a spoon of horseradish
• Vegan: Use plant-based mayo and yogurt
• Tangy: Add chopped capers or mustard seeds for extra zing

Conclusion

Potato salad is a simple yet satisfying dish that never goes out of style. With tender potatoes, creamy dressing, and your favourite mix-ins, it’s a versatile side that works year-round. Once you master this classic version, you can customise it endlessly — and it might just become your go-to dish for every get-together.

Potato Salad with Crème Fraîche | Light, Creamy & Perfect for Summer

Introduction: A Fresh Take on a Classic Side Dish

Potato salad with crème fraîche is a lighter, tangier twist on the traditional mayo-based version. Creamy yet refreshing, this version pairs perfectly with summer barbecues, picnics, or simply alongside grilled meats and fish. The crème fraîche adds a subtle sharpness that lifts the dish, making it feel both indulgent and fresh.

Why You’ll Love This Potato Salad with Crème Fraîche

• 🥔 Lighter Than Mayo – Tangy crème fraîche gives creaminess without heaviness
• 🌿 Fresh Flavours – Bright herbs and lemon zest keep things lively
• 🧂 Easy to Prepare – Minimal ingredients, maximum flavour
• 🍽️ Perfect for BBQs, Picnics or Midweek Meals – Keeps well and travels easily

Ingredients (Serves 4–6)

• 750g baby or new potatoes, halved or quartered
• 150ml crème fraîche (full-fat for best flavour)
• 1 tsp Dijon mustard
• Zest and juice of ½ lemon
• 2 spring onions, finely sliced
• Small handful of fresh herbs (parsley, dill, chives), finely chopped
• Salt and freshly ground black pepper to taste

Optional Add-Ins

• 1 tbsp capers or finely chopped cornichons
• Crumbled cooked bacon
• Chopped celery for crunch
• Peas or green beans for colour and texture

How to Make Potato Salad with Crème Fraîche – Step-by-Step

Step 1: Boil the Potatoes

• Bring a large pot of salted water to a boil.
• Add potatoes and simmer for 12–15 minutes, or until just tender.
• Drain well and allow to cool slightly.

Step 2: Make the Dressing

• In a bowl, mix the crème fraîche, mustard, lemon zest and juice, and a pinch of salt and pepper.
• Stir until smooth and creamy.

Step 3: Combine

• Place warm (not hot) potatoes in a large bowl.
• Add spring onions and herbs.
• Pour over the dressing and toss gently to coat.
• Taste and adjust seasoning as needed.

Serving Suggestions

• Serve warm, room temperature, or chilled
• Perfect alongside grilled salmon, chicken, or sausages
• A great addition to summer buffets and picnic baskets
• Pair with hard-boiled eggs for a protein boost

Tips for the Best Potato Salad

• Use waxy potatoes (like Charlotte, Jersey Royals or baby new) – they hold their shape well
• Dress the potatoes while warm – they absorb more flavour
• Don’t skip the lemon zest – it adds essential brightness
• Let the salad sit for 10–15 minutes before serving to develop flavour

Make-Ahead & Storage

• Can be made up to 24 hours in advance
• Store in an airtight container in the fridge
• Best enjoyed within 2–3 days
• Stir gently before serving; add a little extra crème fraîche if needed

Variations

• Herby Twist: Use basil and tarragon for a French-inspired version
• Tangy Touch: Add a splash of white wine vinegar or pickle juice
• Vegan Version: Swap crème fraîche for a plant-based alternative
• Spicy Kick: Stir in a touch of horseradish or wholegrain mustard

Conclusion

Potato salad with crème fraîche is a delightful update to a classic dish. Creamy without being heavy, and full of fresh flavours from herbs and lemon, it’s a versatile side that works for every season — especially summer. Whether you’re hosting a BBQ or prepping your lunchbox, this simple dish brings comfort with a refreshing twist.

BBQ Sweet Potato | Smoky, Tender & Perfect for Grilling

Introduction: A Sweet Star of the Barbecue

Sweet potatoes are a brilliant addition to any barbecue — naturally sweet, packed with nutrients, and a perfect match for smoky, charred flavours. Whether you grill them whole, slice into wedges, or cube them for skewers, BBQ sweet potatoes offer a deliciously caramelised, slightly crisp exterior with a soft, fluffy interior. They’re great as a side, a vegetarian main, or part of a vibrant summer spread.

Why You’ll Love BBQ Sweet Potatoes

• 🔥 Smoky and Caramelised – Sweet potatoes take on amazing BBQ flavour
• 🌱 Healthy and Satisfying – High in fibre, vitamins A and C, and naturally gluten-free
• 🍽️ Versatile – Serve them as wedges, whole, mashed, or skewered
• ⏱️ Simple Ingredients – Minimal prep, maximum flavour

Ingredients

• 2–3 medium sweet potatoes
• 1–2 tbsp olive oil
• Sea salt and black pepper
• Optional spices: paprika, garlic powder, cumin, cinnamon, or chilli flakes
• Optional fresh herbs for garnish (e.g. coriander, parsley)

How to Cook Sweet Potatoes on the BBQ – Methods

Method 1: Whole Sweet Potatoes (Foil-Wrapped)

Best for soft, smoky interior — great for stuffing or mashing.

1. Wash and scrub sweet potatoes.
2. Prick each one with a fork and rub with olive oil, salt, and pepper.
3. Wrap tightly in foil.
4. Cook directly on the BBQ grill over medium heat for 45–60 minutes, turning occasionally, until tender.

🔁 Check for doneness by piercing with a skewer — it should slide through easily.

Method 2: Sweet Potato Wedges or Slices

Perfect for fast cooking with crispy edges.

1. Cut sweet potatoes into wedges or 1cm-thick rounds.
2. Parboil for 5–7 minutes until just starting to soften (optional, but helps speed things up).
3. Drain, toss in oil and seasoning.
4. Grill directly for 3–5 minutes per side over medium-high heat until lightly charred and tender.

Method 3: Sweet Potato Skewers

A fun, shareable way to enjoy BBQ sweet potatoes.

1. Cube sweet potatoes and parboil briefly.
2. Thread onto skewers with peppers, red onions, or halloumi.
3. Grill, turning regularly, for 10–12 minutes, brushing with oil or glaze.

Flavour Boosters & Toppings

• Smoky paprika & lime zest
• Garlic butter drizzle
• Chipotle mayo or tahini dressing
• Crumbled feta or goat’s cheese
• Toasted seeds or nuts for crunch

Serving Suggestions

• Serve alongside burgers, BBQ chicken, or grilled halloumi
• Add to tacos, wraps, or salads
• Enjoy as a vegetarian main with a fresh green slaw
• Slice and layer into buns for a plant-based burger alternative

Tips for BBQ Sweet Potato Success

• Use medium heat for even cooking without burning
• Don’t skip the oil — it helps prevent sticking and enhances crisping
• Parboiling chunks or slices helps reduce grill time
• Let grilled slices rest for 2–3 minutes before serving for best texture

Storage & Leftovers

• Store cooled leftovers in the fridge for up to 3 days
• Reheat in the oven or on the BBQ until hot
• Use leftovers in wraps, buddha bowls, or grain salads
• Mash and spread on toast with avocado or chilli flakes

Conclusion

BBQ sweet potatoes are a game-changer for summer meals — simple, flavourful, and endlessly customisable. Whether you go for whole foil-baked spuds or charred slices straight on the grill, these naturally sweet gems elevate any barbecue and please everyone at the table.

Sweet Potato Chips in the Air Fryer | Crispy, Healthy & Easy

Introduction: Guilt-Free Crunch in Minutes

Sweet potato chips made in the air fryer are the perfect balance of crispy edges, soft centres, and wholesome goodness. They’re healthier than traditional deep-fried chips and cook faster than oven-baked ones — all with minimal oil and maximum flavour. Whether you’re making a snack, side dish, or part of a healthy lunch, air fryer sweet potato chips are quick, easy, and totally satisfying.

Why You’ll Love Sweet Potato Chips in the Air Fryer

• ✅ Quick & Convenient – Ready in 15–20 minutes
• ✅ Healthier Than Fried – Less oil, same crispy texture
• ✅ Naturally Gluten-Free & Vegan – Great for many diets
• ✅ Crispy & Flavourful – Perfectly seasoned with endless variations

Ingredients

• 2 medium sweet potatoes
• 1 tbsp olive oil or spray oil
• ½ tsp sea salt
• ½ tsp black pepper
• Optional extras: paprika, garlic powder, cumin, cinnamon, or chilli flakes

How to Make Sweet Potato Chips in the Air Fryer – Step-by-Step

Step 1: Prep the Sweet Potatoes

• Wash and peel the sweet potatoes (optional – the skin adds extra fibre).
• Slice into thin chips (around 1cm thick) or wedges for chunkier chips.
• Try to keep them uniform in size for even cooking.

Step 2: Season

• Place chips in a bowl, drizzle or spray with olive oil.
• Add salt, pepper, and your choice of spices.
• Toss well to coat evenly.

Step 3: Air Fry

• Preheat your air fryer to 190°C (if your model requires preheating).
• Spread chips in the basket in a single layer – cook in batches if needed.
• Air fry for 12–16 minutes, shaking halfway through.
• Chips are done when golden, crisp at the edges, and tender in the middle.

🔁 For extra crispiness: Air fry an extra 2–3 minutes, but watch closely to avoid burning.

Serving Suggestions

• Pair with burgers, wraps, or grilled meats
• Serve with dips like garlic mayo, ketchup, or hummus
• Add to bowls with quinoa, roasted veg, and tahini
• Sprinkle with fresh herbs or a squeeze of lime for a zesty finish

Flavour Variations

• Smoky & Spicy: Add paprika, cayenne, and cumin
• Sweet & Savoury: Sprinkle with cinnamon and sea salt
• Zesty: Finish with lemon or lime zest
• Cheesy: Dust with nutritional yeast or grated Parmesan before serving

Tips for Crispy Air Fryer Sweet Potato Chips

• Cut chips evenly for uniform cooking
• Don’t overcrowd the basket — air circulation is key
• Pat chips dry before oiling to remove surface moisture
• Shake or turn halfway through for even crisping
• Eat straight away — they’re best hot and fresh!

Storage & Reheating

• Store in the fridge for up to 2 days (they’ll soften over time)
• Reheat in the air fryer at 180°C for 3–5 minutes to crisp them up again
• Not suitable for freezing once cooked, but you can freeze uncooked chips

Conclusion

Sweet potato chips in the air fryer are a game-changer — fast, healthy, and irresistibly tasty. With just a handful of ingredients and a few simple steps, you’ll have a batch of crispy, golden chips ready to enjoy. Whether you serve them as a side, snack, or part of a full meal, they’re guaranteed to become a regular in your recipe rotation.

Scalloped Potatoes | Creamy, Cheesy, Classic Comfort Food

Introduction: A Timeless Potato Bake for Every Occasion

Scalloped potatoes are the ultimate comfort food — tender layers of thinly sliced potatoes baked in a creamy, often cheesy sauce until bubbling and golden on top. This classic dish is perfect as a hearty side for Sunday roasts, festive meals, or any time you need something warm and satisfying. With just a handful of simple ingredients, scalloped potatoes deliver rich flavour and crowd-pleasing texture.

What Are Scalloped Potatoes?

Scalloped potatoes are made by layering thin slices of potato in a baking dish, then covering them with a creamy sauce — typically a mixture of milk or cream, butter, and seasoning. They’re slowly baked until soft, golden, and bubbling.

Unlike potato gratin (which often includes cheese in the layers), traditional scalloped potatoes are cheese-free — though modern versions frequently add cheese for extra richness.

Why You’ll Love Scalloped Potatoes

• 🥔 Comforting and Creamy – Layers of melt-in-your-mouth potatoes
• 🧄 Simple Ingredients – No fancy equipment or techniques needed
• 🧀 Customisable – Add cheese, garlic, herbs, or bacon to make it your own
• 🍽️ Perfect Side Dish – Works with everything from roast lamb to baked salmon

Ingredients (Serves 4–6)

• 1kg potatoes (Maris Piper or King Edward), peeled and thinly sliced
• 2 tbsp butter
• 2 tbsp plain flour
• 500ml whole milk or a mix of milk and cream
• 1 garlic clove, minced (optional)
• Salt and black pepper to taste
• Optional: 100g grated cheese (cheddar or Gruyère), thyme, or chopped chives

How to Make Scalloped Potatoes – Step-by-Step

Step 1: Preheat and Prep

• Preheat oven to 180°C (160°C fan).
• Lightly grease a medium-sized baking dish.

Step 2: Make the Creamy Sauce

• In a saucepan, melt the butter over medium heat.
• Stir in the flour and cook for 1–2 minutes to form a roux.
• Gradually whisk in the milk, stirring constantly until smooth.
• Add garlic, salt, pepper, and any optional herbs. Simmer for 3–4 minutes until thickened.

Step 3: Layer the Potatoes

• Arrange half of the sliced potatoes in the baking dish.
• Pour over half the sauce.
• Repeat with remaining potatoes and top with the rest of the sauce.
• Sprinkle with cheese if using.

Step 4: Bake

• Cover loosely with foil and bake for 45 minutes.
• Remove foil and bake for a further 20–25 minutes, until the top is golden and the potatoes are tender when pierced with a knife.

Serving Suggestions

• With Roast Meats: Lamb, beef, pork, or chicken
• Alongside Veggies: Green beans, carrots, or a crisp salad
• At Christmas or Easter: As a luxurious side dish
• On Its Own: Served with crusty bread and a leafy salad

Tips for Success

• Use a mandoline for evenly thin potato slices
• Don’t skip the roux – it helps the sauce cling to the potatoes
• Use starchy potatoes for the creamiest result
• Let the dish rest for 10 minutes before serving to firm up the layers

Make-Ahead & Storage

• Make ahead: Assemble up to 24 hours in advance, refrigerate, and bake when ready
• Store leftovers: In the fridge for up to 3 days
• Reheat: Covered in the oven at 160°C or in the microwave
• Freeze: Fully baked and cooled scalloped potatoes freeze well for up to 1 month

Variations

• Cheesy Scalloped Potatoes: Add grated cheddar or Gruyère between layers
• Garlic and Herb: Infuse the sauce with rosemary or thyme
• Loaded Version: Add crispy bacon, spring onions, or sautéed mushrooms
• Cream Swap: Use oat milk or dairy-free cream for a vegan version

Conclusion

Scalloped potatoes are a timeless side dish that bring richness, comfort, and elegance to the table. Whether you’re cooking for family, guests, or simply indulging in a quiet night at home, this easy-to-make bake is guaranteed to satisfy. Creamy, golden, and endlessly customisable — once you make them, you’ll want them with every roast dinner.

Cornichons | What They Are and How to Use These Tiny French Pickles

Introduction: The Little Pickle with a Big Personality

Cornichons are small, tart French pickles that pack a punch of flavour despite their tiny size. Crisp, vinegary, and slightly sweet, they’re a staple in French cuisine and popular around the world as a gourmet garnish or tangy snack. Whether served alongside pâté, added to sandwiches, or tossed into potato salads, cornichons add a sharp, refreshing contrast that elevates any dish.

What Are Cornichons?

Cornichons (pronounced “kor-nee-shons”) are miniature gherkins — young cucumbers pickled in vinegar and flavoured with herbs, garlic, and spices. Typically less than 5cm long, they are firmer and more sour than standard pickles or gherkins.

They originate from France and are often associated with charcuterie boards and traditional dishes like pâté de campagne and raclette.

How Are Cornichons Made?

1. Harvested early – Cucumbers are picked when very small and crisp.
2. Pickled in vinegar – Usually white wine or spirit vinegar.
3. Flavoured with herbs and spices – Such as tarragon, mustard seeds, garlic, peppercorns, and dill.
4. Left to mature – For several weeks before eating.

Cornichons vs Gherkins: What’s the Difference?

How to Use Cornichons

• 🧀 With Cheese Boards: Pair with hard cheeses like Comté or sharp cheddar.
• 🍖 Alongside Charcuterie: Serve with cold meats, pâté, or terrines.
• 🥪 In Sandwiches: Add to ham or roast beef sandwiches for a zingy crunch.
• 🥗 In Salads: Finely dice and mix into potato salad, coleslaw, or egg salad.
• 🧂 In Sauces: Blend into tartar sauce, remoulade, or devilled egg filling.
• 🍽️ With Raclette or Fondue: A traditional pairing in Swiss and French cooking.

Where to Buy Cornichons

• Found in most UK supermarkets in the pickle or international aisle
• Look for labels that say “cornichons” or “French-style gherkins”
• Often sold in jars with white wine vinegar and herbs

Storage Tips

• Store unopened jars in a cool, dark cupboard
• Once opened, keep refrigerated in their brine
• Best consumed within 4–6 weeks for peak flavour and crunch
• Always use a clean utensil to avoid contamination

Nutritional Information (Per 100g, Approximate)

• Calories: 15 kcal
• Carbohydrates: 3g
• Sugars: 1g
• Fat: 0g
• Fibre: 1g
• Sodium: Varies depending on brine

Conclusion

Cornichons may be small, but they bring bold flavour to the table. Whether you’re assembling an elegant cheese board or jazzing up your favourite sandwich, these tart, crunchy pickles add a gourmet touch that’s unmistakably French. Keep a jar on hand — they’re the perfect secret weapon for brightening up meals and impressing guests.

Polish Potato Pancakes (Placki Ziemniaczane) | Crispy, Golden & Traditional

Introduction: A Classic Taste of Polish Comfort Food

Polish potato pancakes — known as Placki Ziemniaczane — are crispy, golden delights made from grated potatoes, onion, and egg, fried to perfection. Whether served savoury with sour cream or sweet with sugar and applesauce, they’re a beloved comfort food across Poland and beyond. Simple, filling, and full of flavour, these traditional pancakes are perfect as a snack, side, or even a satisfying main meal.

Why You’ll Love Polish Potato Pancakes

• 🥔 Crispy on the Outside, Soft Inside – The perfect texture combination
• 👨‍🍳 Authentic and Easy to Make – Minimal ingredients, big flavour
• 🌍 Versatile Serving Options – Sweet or savoury, your choice
• ❤️ Family Favourite – A nostalgic dish for many Polish households

Ingredients (Serves 4)

• 5–6 medium potatoes (starchy variety like Maris Piper or King Edward)
• 1 small onion
• 1 egg
• 2–3 tbsp plain flour
• Salt and pepper, to taste
• Oil for frying (sunflower or vegetable oil)

Optional toppings:

• Sour cream
• Applesauce
• Sugar
• Chopped fresh herbs

How to Make Polish Potato Pancakes – Step-by-Step

Step 1: Prepare the Potatoes and Onion

• Peel and grate the potatoes using the fine side of a box grater or a food processor.
• Grate the onion and mix with the potatoes immediately to help prevent browning.
• Place the mixture in a clean tea towel or muslin cloth and squeeze out as much liquid as possible. This step is crucial for crispy pancakes.

Step 2: Mix the Batter

• In a large bowl, combine the squeezed potato mixture with the egg, flour, salt, and pepper.
• Mix well. The batter should be slightly sticky but not wet.

Step 3: Fry the Pancakes

• Heat 1–2 tablespoons of oil in a large frying pan over medium-high heat.
• Drop spoonfuls of the batter into the pan and flatten gently with a spatula to form pancakes.
• Fry for 3–4 minutes per side, or until golden brown and crispy.
• Drain on kitchen paper and keep warm in a low oven while you finish the batch.

Serving Suggestions

• Savoury: Top with sour cream and chives, or serve alongside goulash or mushroom sauce
• Sweet: Sprinkle with sugar or cinnamon, or serve with applesauce or jam
• Traditional Polish style: A dollop of sour cream and a side of soup like barszcz (beetroot soup)
• Modern twist: Add smoked salmon and dill or avocado and poached egg

Tips for the Best Potato Pancakes

• Use starchy potatoes for better crispiness
• Squeeze out as much moisture as you can — wet batter = soggy pancakes
• Don’t overcrowd the pan; give each pancake room to crisp up
• Fry in small batches and keep cooked pancakes warm in the oven until ready to serve

Storage and Reheating

• Store in the fridge for up to 2 days in an airtight container
• Reheat in a pan or oven at 180°C until hot and crispy
• Freeze: Stack with parchment between each pancake, freeze for up to 1 month, and reheat from frozen

Variations

• Add grated carrot or courgette for extra colour and nutrition
• Mix in garlic or herbs for more flavour
• Use potato starch instead of flour for a gluten-free version
• Add a touch of grated cheese or bacon for a richer version

Conclusion

Polish potato pancakes are a classic dish that combines simplicity with big flavour. Whether you serve them sweet, savoury, or somewhere in between, these crispy delights are guaranteed to bring comfort to your table. Perfect for any time of day, they’re a true taste of Polish tradition you’ll want to make again and again.

Sweet Potato on the BBQ | Smoky, Charred & Delicious Every Time

Introduction: Sweet Potatoes, BBQ Style

Sweet potatoes are one of the most versatile and flavourful vegetables you can cook on the BBQ. Whether sliced, cubed, or cooked whole, they absorb that irresistible smoky char while becoming sweet, soft, and caramelised on the inside. Perfect as a healthy side dish or even a meat-free main, BBQ sweet potatoes are a must-try for summer grilling season.

Why You’ll Love BBQ Sweet Potatoes

• 🔥 Smoky and Sweet – Combines the best of BBQ flavour and natural sweetness
• 🥗 Healthy and Nutritious – Packed with fibre, vitamins, and antioxidants
• 🌱 Vegan and Gluten-Free – Great for a wide range of diets
• 🍽️ Endlessly Versatile – Serve as wedges, mash, or stuffed

How to Cook Sweet Potato on the BBQ – Methods & Tips

Method 1: Whole Sweet Potatoes (Wrapped in Foil)

Perfect for hands-off cooking while you grill other items.

What You’ll Need:

• 2–4 medium sweet potatoes
• Olive oil
• Salt and pepper
• Foil for wrapping

Instructions:

1. Wash and scrub sweet potatoes; pat dry.
2. Prick each one a few times with a fork.
3. Rub with a little olive oil and season.
4. Wrap tightly in foil.
5. Place directly on the BBQ grill over medium heat.
6. Cook for 45–60 minutes, turning occasionally, until soft inside.
7. Slice open and add toppings like butter, sour cream, herbs, or spices.

Method 2: Sweet Potato Wedges or Slices (Direct Grill)

Great for quick-cooking with crispy edges and charred grill marks.

What You’ll Need:

• 2 sweet potatoes, cut into wedges or 1cm slices
• Olive oil
• Smoked paprika, garlic powder, chilli flakes (optional)

Instructions:

1. Parboil sweet potato pieces for 5–6 minutes, then drain and cool.
2. Toss with oil and seasoning.
3. Grill directly on the BBQ over medium-high heat for 3–4 minutes per side, until charred and tender.
4. Serve hot with dips or as a BBQ side.

Method 3: Sweet Potato Skewers

An excellent option for kebab-style grilling.

1. Cut peeled sweet potatoes into chunks and parboil until just tender.
2. Thread onto skewers with red onion, pepper, or halloumi.
3. Grill for 6–8 minutes, turning regularly, until caramelised and golden.

Topping Ideas for BBQ Sweet Potatoes

• Classic: Butter, salt, black pepper, fresh herbs
• Zesty: Greek yogurt, lemon zest, chopped coriander
• Sweet: Cinnamon, maple syrup, toasted pecans
• Smoky: Chipotle mayo, black beans, avocado
• Cheesy: Feta, halloumi, or cheddar with chives

Serving Suggestions

• Serve as a side dish with grilled meats, veggie burgers, or kebabs
• Add to a BBQ salad with rocket, roasted peppers, and balsamic glaze
• Top with beans, cheese, and salsa for a loaded vegetarian main
• Mash roasted sweet potato and serve as a dip with flatbreads

Tips for BBQ Sweet Potato Success

• Always parboil wedges or chunks for quicker, more even grilling
• Brush slices with oil to prevent sticking
• Use foil-wrapped whole potatoes for hands-off, slower cooking
• Grill over medium heat — too hot and they’ll burn before softening

Make-Ahead & Storage

• Parboil and season ahead of time; grill when ready to serve
• Store cooked leftovers in the fridge for up to 3 days
• Reheat on the BBQ or in a pan to crisp them back up
• Use leftovers in wraps, grain bowls, or salads

Conclusion

Sweet potatoes on the BBQ are a smoky, nutritious, and satisfying addition to any outdoor meal. Whether grilled whole, sliced, or skewered, they deliver on flavour, texture, and versatility. Add your favourite toppings or mix them into your summer sides — once you try them, they’ll become a BBQ essential.

Crispy Jacket Potato | How to Get That Perfect Crunchy Skin Every Time

Introduction: The Secret to the Ultimate Jacket Potato

A perfectly baked jacket potato should have two things: a soft, fluffy centre and a skin that’s golden, crisp, and crackling with flavour. While the microwave is quick and easy, nothing beats the texture and taste of a traditional oven-baked jacket potato with crispy skin. With just a few simple steps, you can turn this humble spud into the star of the plate.

Why You’ll Love Crispy Jacket Potatoes

• 🥔 Golden, Crunchy Skin – The highlight of any proper baked spud
• 🌱 Simple Ingredients – Just potatoes, oil, and salt
• 👌 Naturally Gluten-Free & Vegan – Suits all kinds of diets
• 🍽️ Versatile Meal Base – Top with anything from beans to beef chilli

Ingredients

• 2 large baking potatoes (e.g. Maris Piper or King Edward)
• 1 tbsp olive oil or melted butter
• Sea salt or kosher salt
• Optional: garlic powder, rosemary, or paprika for extra flavour

How to Make the Perfect Crispy Jacket Potato – Step-by-Step

Step 1: Preheat Your Oven

• Heat the oven to 200°C (180°C fan) / 400°F / Gas mark 6

Step 2: Prep the Potatoes

• Scrub the potatoes clean and dry them thoroughly
• Prick a few holes with a fork to allow steam to escape
• Rub the skins all over with oil or butter
• Sprinkle generously with salt (and any extra seasonings if using)

Step 3: Bake

• Place the potatoes directly on the oven rack or a baking tray with a wire rack
• Bake for 1 hour to 1 hour 15 minutes, depending on size
• Turn once halfway through for even crisping
• The skins should be golden, crisp, and firm to the touch; the insides soft when pierced

Step 4: Fluff and Serve

• Remove from oven and let rest for 5 minutes
• Slice open and fluff the inside with a fork
• Add your favourite toppings and enjoy immediately

Topping Ideas for Crispy Jacket Potatoes

• Classic: Butter, cheddar cheese, baked beans
• Light: Greek yogurt, chopped chives, or cottage cheese
• Hearty: Chilli con carne, pulled pork, or leftover roast chicken
• Veggie: Hummus, roasted peppers, avocado, or coleslaw
• Loaded: Sour cream, crispy bacon, spring onions, and jalapeños

Tips for Extra-Crispy Skin

• Don’t wrap in foil — it traps moisture and softens the skin
• Baking directly on the oven rack improves airflow and crispness
• Rub with coarse salt for added crunch and flavour
• Let potatoes dry fully before oiling — moisture = steam = softer skins

Time-Saving Option

• Start in the microwave: Microwave the potato for 5–6 minutes, then transfer to a hot oven (220°C) for 25–30 minutes to crisp up the skin faster

Storage & Reheating

• Store cooled jacket potatoes in the fridge for up to 3 days
• Reheat in the oven at 180°C for 15–20 minutes to restore crispness
• Avoid microwaving leftovers unless you’re not fussed about soft skin

Conclusion

Crispy jacket potatoes are a simple pleasure — crackly on the outside, pillowy on the inside, and endlessly adaptable. Whether you’re serving them as a side or piling them high with toppings as a main, this easy method delivers maximum flavour and crunch every time.

How Long to Cook a Jacket Potato in the Microwave | Quick & Easy Guide

Introduction: Jacket Potatoes Made Fast

Craving a fluffy, comforting jacket potato but short on time? Cooking a jacket potato in the microwave is the quickest way to enjoy this classic British comfort food. In under 10 minutes, you can have a soft, steaming spud ready for your favourite fillings — no oven required. Perfect for busy days, quick lunches, or solo dinners.

Why Microwave a Jacket Potato?

• ⚡ Ready in minutes – Perfect for when you’re in a rush
• 🥔 Soft and fluffy inside – Just like oven-baked
• 🔥 Optional crispy skin – Finish in the oven or air fryer if desired
• 💡 Energy-efficient – Uses less power than traditional baking

How Long to Microwave a Jacket Potato?

⏱️ Tip: Always start with less time and check — you can always add more.

How to Microwave a Jacket Potato – Step-by-Step

Step 1: Prep the Potato

• Wash and scrub the potato clean
• Dry thoroughly with kitchen paper
• Prick all over with a fork to prevent it from bursting
• Place on a microwave-safe plate

Step 2: Microwave

• Microwave on full power for the recommended time
• Turn the potato halfway through for even cooking
• Check doneness by inserting a knife or skewer — it should glide in easily

Step 3: Optional – Crisp the Skin

• If you prefer crispy skin, brush with a little oil and bake in a hot oven or air fryer at 200°C for 10–15 minutes after microwaving

Serving Suggestions

• Classic: Butter, salt, pepper, and grated cheese
• Healthy: Cottage cheese and chives or tuna and sweetcorn
• Hearty: Baked beans and cheddar, or chilli con carne
• Fresh: Coleslaw, avocado, or crispy salad toppings

Microwaving Tips for Success

• Don’t wrap in foil — the microwave can’t penetrate it
• For extra moisture, cover loosely with a microwave-safe lid or bowl
• Microwave two potatoes side-by-side, increasing total cook time by 2–3 minutes
• Rotate potatoes if your microwave doesn’t have a turntable

Storage and Reheating

• Store cooked potatoes in the fridge for up to 3 days
• Reheat in microwave for 2–3 minutes or slice and pan-fry for a crispy twist
• Not ideal for freezing whole due to texture changes, but great for mashed or scooped fillings

Conclusion

Microwaving a jacket potato is a fast, fuss-free way to enjoy this British classic. In just 5 to 10 minutes, you can have a soft, steamy potato ready for all your favourite toppings. Perfect for lunch, dinner, or meal prepping, it’s a satisfying option when time is short but comfort is calling.