6 tasty recipes that put potatoes centre stage

This lively salad plays to the strengths of waxy baby potatoes, marrying them with clean flavours in a delicious salad. These potatoes are good enough simply boiled in salted water, but when matched with fresh peas, slices of apple, red onion and plenty of fresh mint, they truly sing. A simply yoghurt dressing really rounds things off, lifting the sweetness of the salad with a hint of sharpness.

From her restaurant in the beautiful, verdant Cotswolds, Emily Watkins’ cooking shows a real mastery of English garden flavours. This gorgeous salad of Perline potatoes, goat’s cheese and broad beans is a perfect encapsulation of summer. The key lies in doing simple things well – Emily blanches her broad beans just long enough to retain a bit of bite and boils her potatoes with mint for an extra fresh flavour. A simple Dijon mustard dressing, a handful of sorrel and a few lumps of goat’s cheese is all that’s needed to finish things off. Perline potatoes are particularly good for boiling and serving in salads as this allows their unique, pronounced flavour to shine through.

Rosana McPhee’s new potato skewers may look simple, but there’s some smart cooking going on behind the scenes. She par-boils her potatoes in salted water, then wraps each one in a piece of bacon, placing it on a skewer with chunks of red onion and cherry tomatoes. As the bacon cooks on the barbecue, the fat renders and melts over the potatoes, infusing each with delicious bacon flavour. A dressing of lime juice and chilli helps to cut through the fat and adds a zingy finish.

Larner potatoes are rich, buttery and sweet, and their texture is perfectly suited to roasting. Emily Watkins keeps things simple yet incredibly delicious with her pork shoulder, simply flavouring it with fennel, garlic and lemon. As the pork cooks, the fat renders down and is absorbed by the potatoes in the same tray, lending plenty of rich indulgent flavour to the spuds.

Few things are more comforting than a pile of rustling potato wedges, and they're the perfect vehicle for all sorts of bold, flavourful sauces. Here, the potatoes are cooked in a rosemary and chilli-infused oil, a great match for the wild rocket and walnut pesto dip served alongside.