How to cook perfect potatoes and rice

Make any meal satisfying and comforting with a perfect side of potatoes or rice. The perfect foundation of your weeknight meals, you can add a touch of flavour to these favourite staples with some helpful tips.

To enjoy that delicious combination of snowy white flesh encased in a crispy jacket, choose good-sized potatoes of a variety with a fluffy but firm texture.

1. Scrub, wash, dry and prick all over with a fork then rub with a little olive oil, followed by some sea salt if you wish.
2. Heat the oven to 200°C (400°F), place the potatoes directly onto the shelf and cook for 1¼ to 1½ hours or until the outside is crisp and brown and the whole gives a little when squeezed.
3. Split open and serve with anything from butter to prawn mayonnaise or chilli.

Serves 2-4

• 500g (1lb) potatoes, peeled
• 10g (2tsp) butter
• 45 to 60 ml (3 to 4 tbsp) sunflower or olive oil
• Sea salt

1. Boil potatoes in salted water for about 10 minutes until barely tender. Cut into small even chunks.
2. Heat the butter and oil in a large frying pan, add the potatoes and fry quickly, shaking the pan and turning them two or three times until well browned all over.
3. Lift out with a fish slice and drain on kitchen paper. Sprinkle with sea salt and serve immediately.

Rice can be cooked in a large pan of boiling, salted water for 10 to 15 minutes and then drained, but this 2:1 absorption method gives even better results.

Serves 4

1. Put 250 grams (nine ounces) long-grain white rice in a heavy-based pot with 500 millilitres (two cups) of cold water and a pinch of salt.
2. Bring to the boil, stir once, cover, then simmer on a very low heat for 10 minutes.
3. Remove from the heat and leave with the lid on for another 10 minutes. Fork through to separate the grains and serve immediately.

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