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Michelin chef shares 7 ways to cook potatoes

03 May, 2023
Chef Adam Smith's seven ways to cook potatoes.
Chef Adam Smith of Michelin-starred Woven restaurant in the UK shows you how to make perfect chunky chips (fries): crisp on the outside, fluffy on the inside

3. Crushed Jersey Royals

Crushed Jersey Royal potatoes.

Crushed Jersey Royals, similar to Adam Smith's recipe. Photo: iStock

Serves: 6


1kg/2.2lbs Jersey Royal potatoes
2 banana shallots
Handful of mint leaves (plus stalks)
1 lemon
100g/3.5oz salted butter
200ml/6.8 fl. oz rapeseed oil (best quality possible)
Sea salt
Milled pepper


  • First, wash and scrub all of the potatoes. IMPORTANT: do not peel, just scrub or scrape with the back of a knife.

  • Place into a heavy-bottomed pan, season with salt and cover with cold water.

  • Bring to the boil and simmer until just cooked.

  • Remove from heat and add the mint stalks and allow to cool to room temperature.

  • Peel and finely dice the shallots.

  • Dice the mint leaves into 3mm squares.

  • Add the butter to a saucepan and then the potatoes over low heat.

  • Using a large table fork start to crush the potatoes.

  • Add in the finely diced shallot and then the rapeseed oil.

  • Season with sea salt and freshly ground pepper.

  • Once hot and well-seasoned finish with the diced mint leaves and the zest of a lemon.

This is the perfect accompaniment to a fish dish!

4. Ultimate mash

5. Potato and Cheddar gratin

Serves: 6

Equipment needed

Japanese mandolin
Cheese garter
Ceramic roasting tray


1kg/2.2lbs Maris Piper potatoes (peeled)
600ml/20 fl. oz double cream
400ml/13.5 fl. oz milk
6 cloves garlic
2 shallots
100g/3.5oz butter
Sprig of thyme
Sprig of rosemary
200ml/6.8 fl. oz white wine
200g/7oz finely grated parmesan
300g/10.6oz grated mature Cheddar
Salt and pepper


  • Peel and thinly slice both the shallots and the garlic cloves.

  • In a heavy-bottomed pan add the butter and the sliced shallots, garlic, thyme and rosemary, and sweat without colour until soft.

  • Add the white wine and reduce to a syrup.

  • Add the double cream and milk then bring to a simmer, season with salt and pepper.

  • Slice the peeled potatoes around 3mm thick before adding to the cream and milk mixture.

  • Slowly simmer until the potatoes are just soft but not totally cooked.

  • Drain the potatoes in a colander, reserving all of the liquid and picking out the herbs.

  • Pass the liquid through a fine sieve and return to a low heat.

  • Whisk in the parmesan and 1/3 of the mature Cheddar until totally dissolved and check for seasoning.

  • Start to layer the cooked potato slices evenly across the bottom of the roasting tray.

  • Spoon over a thin layer of the cheesy cream mix and a sprinkle of the mature Cheddar (use the second 1/3 of Cheddar for the inner layers).

  • Repeat this until all of the potatoes are in the roasting tray.

  • Spoon an even layer of the creamy cheese mix over the top so you can no longer see any of the potatoes.

  • Evenly sprinkle the final 1/3 of the grated Cheddar on the top.

  • Place into a preheated oven at 170°C/340°F for 1 hour.

  • It should be beautifully golden brown and crisp on the top.

  • Remove from the oven and allow to rest for 10-12 minutes before serving.

6. The most loaded potato skins

Loaded potato skins.

Loaded potato skins, similar to Adam Smith's recipe. Photo: iStock

Serves: 6


6 medium-sized Maris piper potatoes
6 spring onions
50g/1.8oz butter
100g/3.5oz sour cream
2 banana shallots, finely diced
3 tbsp chopped gherkins
3 tbsp chopped chives
3 tbsp chopped dill
1 tsp Dijon mustard
100g/3.5g finely grated parmesan
Rapeseed oil
For the ultimate treat add caviar!


  • First, wash the potatoes under cold water and use a clean nail brush to scrub off all of the soil.

  • Dry the potatoes and prick with a fork before seasoning well with salt and placing into a pre-heated oven at 170°C/340°F for 1 hour.

  • Once the potatoes are soft, remove from the oven and allow to cool to room temperature.

  • Cut each potato in half and using a dessert spoon scoop out the centre leaving a 3mm layer of flesh around the skin, keep all of the flesh in a large mixing bowl.

  • Using a dessert fork add the diced shallots, sliced spring onions, gherkins, chives, dill, mustard and sour cream to the potato flesh.

  • Mix with the fork until evenly distributed and season with salt and pepper.

  • Split the mix evenly between the 12 skins and spoon back in.

  • Sprinkle with the grated parmesan before returning to the baking tray.

  • Cook at 170°C/340°F until the tops are golden brown.

  • Remove from the oven and rest for 5-10 minutes before serving.

  • For a really special treat cover these with caviar, it’s amazing!

7. Roast potatoes

Pumpkin casserole.

Everything you need to know about casseroles

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