Where would we be without the humble potato? It has a place in starters, mains, sides and even desserts. Emma White spoke to chefs and food service heads for their recipe recommendations
When it comes to versatile ingredients, the potato has to be close to the top of the pile. Whether your customers like their potatoes served as chips, mash, wedges, baked or boiled, the potato in its many shapes, colours, flavours and textures has a place in starters, mains, sides and even desserts.
