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Mix leftover boiled potatoes with mayonnaise and chopped onions to make a tasty lunch or side. You can cook them straight from frozen on the day, saving on that veg-peeling time. Parboil and roast your spuds as normal and let them cool before popping in the freezer. Or use your freezer to prep like a pro before your Sunday roast. You can roast them directly from frozen and they’re guaranteed to be crispy, golden and delicious.

You can even make your own ‘mash browns’ for breakfast the next day – keep any leftover mashed potato in a container in the fridge, then make them into little patties and pan fry. Add leftover sprouts or greens from your Sunday lunch to your mash and turn it into bubble and squeak by frying together in a pan with some butter. Freeze it in portions in separate freezer bags or reusable containers – next time you’re in a rush, you’ll have mashed potato on standby. If you’ve got a few spuds lurking at the back of the cupboard, boil them up and make some mash. Sprinkle potato peelings with salt, pepper, chilli or whatever flavour takes your fancy, and pop them in the oven until golden and crispy.

See beyond the humble peel: they make great crisps. A wrinkly potato has lost most of its nutrients, but it’s still safe to eat. If your potatoes get green patches or sprouts, don’t worry – cut those bits off and the rest is still fine to eat. Green or sprouty spuds? They’re still good to eat.Our easy-to-use Portion Planner helps you calculate the amount of potatoes you need to buy based on the number of people you’re cooking for. Buying the right amount of potatoes for your household and cooking the right amount means a stress-free kitchen and less waste.