Potatoes are the best – I think we can all agree. Golden Kings are a great all-rounder potato, crunchy when fried and fluffy when mashed. While they’re delicious cooked simply – thanks to Golden Kings potatoes intensely buttery flavour – it can also be fun to shake things up. Here are five of our favourite, inventive ways to prepare perfect potatoes.

Kicking things off with a nostalgic classic – tattie fritters in a morning roll. This recipe is inspired by the chippy classic, but with a bit of extra sharpness and spice. Malt vinegar is used to bring tang to a spicy green chilli chutney, and tamarind sauce is used to give the fritters a bit of sharp sweetness. The Golden Kings potato fritters are wonderfully crispy on the outside and fluffy on the outside, and finished with fragrant chaat masala.

In this colourful potato centrepiece, Helen Graham serves crispy hasselback potatoes with bright red pickled onions, rich tahini sour cream and finishes everything with fresh coriander, jalapeños, amba and date syrup. Using potatoes, like Golden Kings, which are a consistent size is really important for hasselbacks, as it ensures they all cook through at the same time. However if, like us, you just want to put these toppings on everything, they’d be just as delicious on classic roast potatoes.

Potato dauphinoise is a really easy crowd pleaser. Who doesn’t love potatoes and cream? At Josh Eggleton’s restaurant The Pony, they have two fun twists they put on this classic: one is grating the potatoes, and the other is mixing the potato with celeriac. Both of these give Josh’s dauphinoise a little extra something, without overcomplicating things. Check out this recipe for a new favourite way to make the most of Golden Kings’ potatoes rich and buttery flavour! 

Here, Kerth Gumbs uses Golden Kings potatoes to make a showstopping potato cake. His tender, crispy potato cakes are seasoned with spiced onions, chervil and parmesan, then finished with a sweet and sharp mustard dressing. Since Golden Kings potatoes have easy-to-peel skins, they fry up into super light crisps that make wonderful a wonderful garnish for the potato cake – or a secret chef’s snacks!

In this recipe from Stuart Collins, shredded confit duck and shallots are folded into grated potatoes for the potato rösti that dreams are made of. The intensely buttery flavour of Golden Kings potatoes, and the richness of duck confit, makes this a rösti to remember.