SHOPPING LIST: Cooking Skills: Potatoes 1, Chapter 1 (Know Your Potatoes and Boiling)

Buy a bag of waxy potatoes (new or salad potatoes) and a bag of floury ones (Maris Piper or baking potatoes): they are cheap, and chapters 2 to 4 reuse the floury ones. Fresh herbs can be replaced with dried in a pinch, but fresh mint and chives are worth it.

Boiled new potatoes with butter and mint (1 portion)
[ ] 250 g new or waxy potatoes (e.g. Charlotte, Jersey Royal), scrubbed
[ ] 1 tsp salt, for the water
[ ] 10 g butter
[ ] 1 tbsp chopped mint (or parsley)

Steamed potatoes with chive yoghurt (1 portion)
[ ] 250 g waxy or all-rounder potatoes, cut into even chunks
[ ] 1 tbsp plain yoghurt
[ ] 1 tbsp chopped chives
[ ] 1 pinch salt and pepper

Crushed potatoes with olive oil and lemon (1 to 2 portions)
[ ] 300 g small waxy potatoes (new potatoes), scrubbed
[ ] 1 tsp salt, for the water
[ ] 2 tbsp extra-virgin olive oil
[ ] ½ lemon, zest and a squeeze of juice
[ ] 1 tbsp chopped parsley
[ ] 1 pinch flaky salt and pepper

Warm potatoes in mustard vinaigrette (2 portions)
[ ] 300 g waxy potatoes, cut into 2 cm chunks
[ ] 1 tsp salt, for the water
[ ] 1 tbsp olive oil
[ ] 1 tbsp white wine vinegar or lemon juice
[ ] 1 tsp wholegrain mustard
[ ] 2 spring onions, sliced
[ ] 1 tbsp chopped parsley
[ ] 1 pinch salt and pepper

For the experiments
[ ] About 1.5 kg more potatoes in total, a mix of waxy and floury
[ ] A kitchen scale (to weigh waterlogging)