Catering

Student Budget-Friendly Meals: Cooking with potatoes

By Halls 25 Oct 2023

Cheap and easy meals with potatoes as the main ingredient.

Welcome to our 'Cooking with the Basics' series! Each article in this series will cover a bunch of simple recipes you can follow, all based on a common ingredient you can find in your cupboard. Coming in second is potatoes! It's an ingredient we all know and love, most commonly used to make everyone's favourite side dish chips but it can be used for the main as well.

The recipes below will all cost £15.00 or lower and should produce enough for multiple portions for your week! All you have to do is meal prep to get the most for your money (this estimate is based on the average price gained from Sainsbury’s, Tesco and M&S in January 2024. This is subject to change).

Baked potato/jacket potato (£)

Ingredients

4 large baking potatoes
2 tablespoons olive oil
Salt and pepper, to taste
Toppings of your choice, such as grated cheese, sour cream, chives, or baked beans

Method

Preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 6.
Wash the potatoes thoroughly and dry them with a paper towel.
Prick each potato several times with a fork, which will allow steam to escape during baking.
Rub each potato with olive oil and sprinkle with salt and pepper.
Place the prepared potatoes directly on the oven rack or on a baking sheet.
Bake the potatoes for approximately 1 to 1.5 hours, or until they are tender and the skin is crisp. The cooking time may vary depending on the size of the potatoes.
To check if they are done, insert a fork or knife into the centre of a potato; it should go in easily.
Once baked, remove the potatoes from the oven, and let them cool for a few minutes.
Slice the potatoes open, fluff the insides with a fork, and add your favourite toppings, such as grated cheese, sour cream, chives, or baked beans.
Serve the baked potatoes hot, and enjoy!

Cheesy potato and broccoli bake (££)

Ingredients

4-5 potatoes, peeled and thinly sliced
225g broccoli florets
225g shredded cheddar cheese
120ml milk
30g butter
30g all-purpose flour
Salt and pepper to taste
Optional toppings: breadcrumbs or crushed crisps for crunch

Method

Preheat your oven to 175°C.
Boil the potato slices and broccoli florets in a large pot of salted water until they are just tender. Drain and set aside.
In a saucepan, melt the butter over medium heat. Add the flour and stir for a minute to make a roux.
Gradually whisk in the milk until the sauce thickens and becomes smooth.
Stir in half of the shredded cheddar cheese and season with salt and pepper.
In a baking dish, layer the potato slices, broccoli, and cheese sauce. Repeat the layers until all ingredients are used.
Top with the remaining cheddar cheese and, if desired, a layer of breadcrumbs or crushed crisps for extra crunch.
Bake for about 30 minutes, or until the top is golden brown and the cheese is bubbly.

Potato and vegetable stir-fry (£)

Ingredients

2 large potatoes, peeled and thinly sliced
450g mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas)
2 tablespoons vegetable oil
2 cloves garlic, minced
60ml soy sauce
15g honey or brown sugar
Salt and pepper to taste
Cooked rice or noodles (optional)

Method

Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the sliced potatoes and stir-fry for a few minutes until they start to soften and turn slightly golden.
Add the mixed vegetables and minced garlic to the pan. Stir-fry for another 5-7 minutes or until the vegetables are tender.
In a small bowl, mix the soy sauce and honey (or brown sugar) together. Pour this sauce over the stir-fry and toss to coat.
Season with salt and pepper to taste.
Serve the potato and vegetable stir-fry over cooked rice or noodles if desired.