Plenty of spuds? Direct your attention here

While everyone else might be busy stocking up on rice and pasta, we'll be over here getting cosy with the spud.

Potato and cheese pancake (frico) Source: Paola Bacchia

What's a salt-of-the-earth type got to do to get some respect around here? Publicly demonised for the crime of having a high glycemic index. Too many complex carbs. Too many kilojoules. Way too likely to hang out with notorious bad boys like oil and salt. Spud's been on the hit list for years.

And yet, we still eat them by the truckload.

Here's the thing: potatoes may have a few issues, but they deserve their spot as the sixth most important staple food in the world. They are fat-free, a good source of both iron and fibre, packed with vitamins C, B3 and niacin, and an excellent source of potassium and manganese. They're also flat-out yummy any way you cook them.

Right now, they're also in good supply at the shops. Which automatically makes them the current King of Starch. Here's how to make friends with good ol' spud.

Potatoes love getting roasted

These crispy-edged roast spuds are a potato lover's dream. Source: Norton

Call them any name you like, potatoes can take a good roasting. They bake easily in the knowledge that no other vegetable can achieve that fluffy-on-the-inside, crunchy-on-the-outside magnificence of a roast potato. They do this generously, requiring just 10 minutes of effort and a long, slow roasting to perfection.

Whistle and they're there

The Balts have always known how to treat a potato well. Source: Baltic by Simon Bajada

Known to the people of the Aukštaitija region in Lithuania as bulbona, these potato pillows are more commonly called Švilpikai, which translates as ‘whistles’ due to the noise they sometimes make while they cook away in the oven.

Always ready to comfort

A dish worth fighting for. Source: Randy Larcombe Photography

Potatoes are never better than when they're making gnocchi great. The playfulness of making the silky dough, the soothing rhythm of rolling it out, the mindful repetition of cutting each generous bite. It all comes together to create a comforting dish that will quickly make you forget, whatsisname, pasta.

One-tray kindness

Throw it together, put it in the oven and let the spuds get down to work. Source: Michele Curtis

They're givers, potatoes. They ask for nothing more than a rough peeling and chopping, before getting down to business. Here, they work tirelessly with some pork snags and a few herbs to cook dinner for you. You'll barely have to lift a finger. That's how kind potatoes are.

There when the chips are down

Blumenthal's chips are so crunchy they practically crackle. Source: Heston Blumenthal

It doesn't take much to lift potatoes to grand heights. Combined with oil and salt, they are sensational. Legendary chef Heston Blumenthal calls these chips "one of my proudest legacies", so you know you're in for a crunchy treat. Balance these bad boys out with a large salad - this rainbow version would be perfect.

Tortilla togetherness

When tortilla calls, answer! Source: Alan Benson

The classic Spanish tortilla is packed with potato, but adding broccoli lightens it a little and adds another vegetable to the friendship picnic. This is still a four-ingredient dish, prepared in moments and ready for lunch in about half an hour.

Spice up the friendship

You can't beat a bhaji served with a cold beer. Source: Steve Brown

Bring a little bit of Bollywood into your relationship with these exotic vegetarian morsels. Bhajis are the Indian version of veggie fritters, so naturally, they make great snacking. Dip them into carrot raita, or a spicy red pepper chutney.

Share some pie

This dish works for breakfast, lunch, dinner or a just-because snack. Source: Paul Hollywood Pies and Puds

This cheese, potato and onion pie is real comfort food, warming and filling, based on potatoes and enhanced with lots of melted cheese. The rich pastry is very tender and almost melts into the filling beneath. Serve it as a meat-free main course, with some steamed greens or a big bowl of salad.

Those that pud

Kūgelis is very similar to the Ashkenazi Jewish dish kugel. Source: Baltic by Simon Bajada

The perfect Lithuanian potato pudding is soft and fluffy, though many home cooks hold their own opinion on whether you should strain off the liquid when grating the potatoes, or keep the liquid, resulting in a moister dish. Both are good, it is simply a matter of taste.

Say chowder

For texture and flavour, try adding a couple of spuds to any soup. Source: Louise Franc

This one-pot clam chowder wonder is enriched with floury potatoes. So thick it's practically a mash. There's magic in watching potatoes soak up the liquid surrounding them. Like a giant, flavour-packed sponge.

Adam says roast 'em twice!

Source: Jiwon Kim

These twice-baked potatoes feature a unique method of slow-baking whole potatoes, instead of the more traditional par-boiling step. Keeping the potato skins intact not only reduces hands-on prep (no peeling!), but also creates dehydrated potato skins, resulting in a crunchier final baked potato bite.

Frico great

Potato, onion and cheese are a long-revered food trinity. Source: Paola Bacchia

Frico is a bit like a cheesy potato tortilla but without any eggs. It hails from the mountainous Friuli region in north-east Italy. It's made with our friend the potato plus onions and cheese. Like all of the best foods, it's happiest eaten with a glass of red wine.

Make sweet moussaka together

Not every moussaka recipe recommends a potato layer. But then, not every moussaka recipe is as exceptional as this one... Source: Poh & Co. 2

Time is something we've all got right now, and moussaka takes time. Every moment is rewarded when you bite into the potatoey, eggplant, zucchini (yes, this version adds zucchini) goodness that this layered bake delivers.

Such a sweetie pie

Is there nothing a potato can't do? Source: Hardie Grant Books

This melt-in-your-mouth Mazurian potato marjoram pie is a treasured family recipe, handed down from a Polish grandmother who knew the value of a good Maris Piper. It's packed with big flavours, like garlic, onion, bacon and " lots, lots" of marjoram. It's fair to say you're looking at your new favourite lunch.

A friendship with balls

A simple dish that's just happy to be there. Source: Murdoch Books

Let's wrap this potato fest with a Turkish amuse-bouche. Bulgurlu köfte are perfect served with drinks as the sun goes down. Proving, once again, just what a treasured friend Spud is to all.