Made in the air fryer! Fluffy, hot potatoes are topped with handfuls of melted cheese with a drizzle of garlicky green goddess sauce on top for added richness.

Shannon Bennett's duck-fat potatoes will be a staple on your weekly Sunday roast.

This simple tortilla can be enjoyed for breakfast, lunch and dinner.

“Quite possibly our favourite parsnip recipe ever. This pairs so well with duck but would be equally at home next to a good steak.”

“For my family, it’s not Christmas without a bubbling dish of Jansson’s on the table! Studded with Swedish ansjovis or pickled herring (trust me, they’re good) this creamy potato bake is decadent and comforting, and tastes even better the next day… If you’re lucky enough to have any leftovers.” – Corinne Parkes

“You can make this into smaller individual rostis, but I really like having a large one in the middle of the table so everyone can get involved. If you’re feeling fancy, you could add salmon roe, or even caviar to really make it a plush side. This batch should comfortably do 2 x 23cm pans. I like to make this recipe using a mandoline with the julienne attachment, but if this isn’t available, you can use a box grater.” – Paul Farag

This is the perfect side for pork ribs or chicken marylands, sweetcorn and hot sauce.

Darren Robertson puts a spicy bean twist on a classic comfort food. Eat one potato for dinner and keep the other for tomorrow's lunch.

Potato and cheese – could anything be more comforting? Set aside a day for Ellie and Sam Studd’s indulgent recipe uniting the two, featuring a luscious French cheese.

Celebrate the humble spud with this Aussie take on crispy baked chips. It's a tasty treat best enjoyed with a cold beer.

“I make this gratin on those days when I want to make something delicious from what’s on hand – some potatoes, onions from the pantry and a piece of pumpkin, leftover spinach and all the dairy from the fridge. We enjoy this as both a standalone meal that the kids enjoy or part of a larger meal. Leftovers are so good reheated, and take the time out of making it again when you crave it!” – Tom Walton

These crunchy croquettes stuffed with creamy mash potato, flaky fish and fresh herbs are the ultimate party starter.

Made from sea salt and malt vinegar, these hasselback potatoes are a great way to enjoy your favourite chip flavour.

“When we took over the bakery in 1997, we only made vegetarian pies. Many of our customers at Salamanca Market were requesting a meat pie. We wanted to use ingredients that were available locally and John, being Scottish, started thinking about the stews of his childhood. We also decided that wallaby would have been part of many Tasmanians’ diets for a long time, and so the wallaby & potato pie was born.” – John Glendinning and Marie Van de Gumster from Summer Kitchen Bakery, Tasmania

"A great accompaniment to winemaker’s chicken, or any chicken for that matter. Friggitelli are small, sweet peppers. They add a great depth of flavour to the roasted potatoes, however, padron peppers are a good alternative." - Annie Conley