This Chicken and Potato Hash with Spring Greens and Apple recipe is an uncomplicated dish brimming with flavour, like delicate garlic, bold wholegrain mustard or sweet and savoury tones of apple and sage jelly.
The type of potato you use can have a great impact on the final result. Waxy red or new potatoes turn nice and creamy when cooked, but are terrible at developing crisp crusts.
Floury potatoes like King Edward and Maris Piper are suitable for baking, mashing and chipping as they have a soft, dry texture when cooked. They are not suitable for boiling, however, because they tend to disintegrate.
Desiree potatoes are a great all-rounder. Desirees – both waxy and floury – have a pink-red skin and creamy yellow flesh and are good when roasted, sliced into chips or wedges or used in salads.
You can par-cook your potatoes with vinegar for maximum crispness. Give this dish a delicious twist by swapping classic potato for sweet potato instead.