Having baked, boiled, roasted mashed and sautted, you may think you’ve found every way to use the humble potato, however there’s really no end to the talents of this super versatile vegetable.

Jersey Royals are at their best right now, so experiment with some new ways to highlight their flavour.

Quantities stated serve 2-4.

Roasted, new potatoes are soft and squidgy, a texture which excels partnered with crispy toasted hazelnuts.

• 500g new potatoes, washed and halved
• 75g butter
• 2 tablespoons extra virgin olive oil
• 100g hazelnuts, chopped
• 4 tablespoons fresh chives, chopped
• 4 egg yolks

Gently cook the potatoes with the butter and oil in a shallow pan until they turn golden brown.

Add the hazelnuts, sizzle for a couple of minutes then add the chives and a little seasoning.

Tip the lot into an oven dish and top with the egg yolks, then grill for about 5 minutes, removing just before the yolks set.

Alternatively, tart up the traditional potato salad.

• 250g new potatoes, thickly sliced
• 1 cucumber, peeled, deseeded (reserve the seeds for later) and cut into 1-2cm chunks Pinch of caster sugar
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon extra virgin olive oil2 tablespoons fresh dill, chopped
• 4 tablespoons Nicoise olives
• 125g tin of tuna

Boil the potatoes in salted water until tender.

Meanwhile make the dressing by adding the sugar, vinegar, mustard, seasoning and reserved cucumber seeds and olive oil to a blender and whizz until smooth.

Drain the potatoes then add with the cucumber, dill and tuna to a bowl and pour over the dressing.

Top with the olives.