Who hasn't cooked too many potatoes for dinner? Let them be the first to toss a potato. Instead of crying over spilled milk ...

You're not alone if you've ever cooked too many potatoes for dinner. Instead of feeling bad or, even worse, throwing them out ...

The potatoes will sit quite happily in the frying pan ready to fry when you are ready. Choose small to medium-sized potatoes as these are easier to boil whole. If the potatoes are thin-skinned ...

Truffle Mac and Cheese anyone? Chef Yvon de Tassigny of the Williamsburg steakhouse St. Anselm takes mom's cooking to the next level by pan-frying his potatoes post-mash.

The potatoes will sit quite happily in the frying pan ready to fry when you are ready. Choose small to medium-sized potatoes as these are easier to boil whole. If the potatoes are thin-skinned ...

roughly mash the potato in a bowl with the olive oil and butter, then season with salt and freshly ground black pepper. To make the fennel sauce, heat the butter in a frying pan over a medium heat.

Heat the olive oil in a frying pan over a ... but are still firm, and the potatoes are tender. Drain the cooked sweet potatoes and peas, and add them to the pan with the haddock.

“I choose small waxy potatoes for this recipe,” she says, “as they are better eating and tend to hold their ... Don’t completely crush them, you want them to mostly hold their shape. Heat the olive ...

Heat a medium sized pan and add the pancetta and oil and cook ... Back to the pancetta add a few slices of the potatoes and warm through on both sides, then add the spinach, then cover with ...

Chef Phillip, the sous chef at the Social House Nairobi Chef Phillip, the sous chef at the Social House Nairobi, shares his favourite recipes and ... requested dish... Pan-fried salmon - this ...