This post is sponsored by Love Food Hate Waste.
Potato season is upon us, but did you know that each year 730,000 tonnes of spuds are wasted each year? That’s nearly half the amount purchased by UK households in the same time! Potatoes are a staple on a gluten free diet, as they’re a cheap form of carbohydrate and a great addition to a gluten free meal. Whether you like them baked, mashed, boiled or fried, you can create so many delicious gluten free recipes with the humble spud.
And that’s why I’ve teamed up with Love Food Hate Waste on their #SaveOurSpuds campaign. It makes me so angry to see food wasted, especially when most people probably throw their spuds out when they’re still perfectly useable. So how do you keep your potatoes as fresh as possible?
Top tips for keeping potatoes fresh
Apart from being hugely wasteful, you’ll save a wad of cash if you can cut down on your food waste. So here are my top tips for keeping your spuds as fresh as possible!
Keep them dark: Ever wondered why a lot of supermarket bags of potatoes have a black lining? It’s actually because potatoes love the dark! They need to be kept in a cool, dark and airy place, so either keep them in the original packaging, or put them in a funk cloth or hessian bag, and store them away in a larder or cupboard for ultimate freshness.
Green ain’t bad: You know when potatoes go a funky green colour? That’s actually just a reaction to the light! The green colour is down to a chemical change, but you can just trim the green bits and go ahead and cook the rest as normal. There’s no need to chuck them!
Keep them fresh: For maximum freshness, keep your spuds away from strong-smelling foods like onions, which can make your potatoes spoil quicker.
Can you freeze potatoes? It’s not recommended to freeze potatoes raw due to their high water content. But there’s no reason you can’t roast them up and freeze them ready for a quick Sunday lunch! Or peel and chop them, blanch them in boiling water for 3-5 minutes, and then freeze ready to thaw and make a quick mash.
#SaveOurSpuds with hasselbacks!
To make sure your potatoes don’t go to waste, the best thing to do is conjure them up into some tasty recipes! And believe me, once you’ve had a taste of these gluten free hasselback potatoes, you’ll be coming back for more.
Crisp on the outside and soft on the inside, these are a delicious variation on the humble roast potato. I cooked mine up with rosemary, garlic and parmesan, so they’re the perfect Sunday lunch treat.
Gluten free hasselback potatoes recipe
- 4 medium-large potatoes
- 2 cloves garlic
- 50g salted butter
- 3 sprigs fresh rosemary (remove the leaves to use, and discard the stalks)
- 30g fresh parmesan, grated finely
- Salt and pepper to taste
- Preheat the oven to 200'C/Gas 6/400'F.
- Lie each potato on its side and slice thinly, leaving about 1/4-inch at the bottom. I find the best way to do this is to place the potato between two wooden spoons and use this to stop the knife slicing to the bottom.
- In a small pan, add the butter, garlic and rosemary leaves and heat gently until the butter has melted. Fry for 1-2 minutes.
- Place the potatoes in a roasting tin and pour the garlic butter over them evenly. Sprinkle the parmesan on top, season to taste and place in the centre of the oven.
- Bake for 50-60 minutes (if the tops start to burn, cover with foil) and serve straight from the oven. Delicious with roast chicken!
What are your favourite gluten free recipes using potatoes? I’d love to hear them! Post your comments below, and find out more about the #SaveOurSpuds campaign on the Love Food Hate Waste website here!