·
Crispy
Roast Potatoes
· Spring
Vegetable Pastries
· Potato
Gratin
· Potato
Cakes
· Spring
Vegetable Pastries
· Home-made
Chips
· Warm
Potato. Pepper and Bacon Salad
· Walnut,
Orange & Potato Salad with Mint Dressing
· Creamy
New Potato Salad
· Summer
Chicken, Orange & Potato Salad
Crispy Roast Potatoes
There's a simple trick to perfectly crispy baked potatoes that I'd to
share.
Simply par-boil peeled potatoes and once cooled, run a fork down the
curved edges with a fork. Brush the potatoes with a mixture of olive
oil, butter and sea salt, roast in the oven and then crunch away!
Ingredients:
10 medium, yellow potatoes, peeled & halved
2 Tbsp of olive oil
1 Tbsp of butter, melted
Sea salt for sprinkling
Place potatoes in a large saucepan of cold water. Bring to the boil over
high heat. Boil for 5 minutes then drain. Place potatoes, flat face
down, on a tray lined with paper towels. Set aside for 20 minutes to
cool.
Pre-heat oven to 350F (180C). Brush 2 large baking trays with a little
olive oil. Mix together the butter, 1/4 tsp of sea salt and remaining
olive oil in a small bowl.
Use a fork to scrape the curved side of the potato lengthways. Place
potatoes in a single layer, flat side down, on the baking trays.
Brush potatoes with butter/oil mixture. Bake in oven for 50 minutes or
until golden brown. Sprinkle with sea salt to serve.
Spring
Vegetable Pastries
Ingredients
3 potatoes peeled and chopped
3 carrots peeled and chopped
1 parsnip peeled and chopped
1 onion peeled and chopped
2 sprigs thyme
1 Tbsp olive oil
1 Tbsp flour
¾ c chicken stock
1 tsp Worcestershire sauce
1 c frozen peas
6 sheets shortcrust pastry
1 egg lightly beaten
Preheat the oven to 200ºC. Place potatoes, carrots, parsnip, onion,
thyme and oil in a roasting dish, tossing gently to coat. Roast 35-40
minutes or until vegetables are tender. Remove the vegetables from
pan. Add flour to pan juices and stir over low heat for 5 minutes or
until the flour mixture is golden. Whisk chicken stock and
Worcestershire sauce into the flour mixture until smooth. Stir gravy
for 5 minutes or until it boils and thickens. Add the roast vegetables
and peas and set aside to cool. Cut out six 18cm circles of pastry.
Divide the filling between the pastry rounds, brush and edges with
beaten egg, fold over and pinch the edges to seal. Brush the tops with
egg and cut a small hole in each and place on baking trays lined with
baking paper and bake for 20 minutes or until golden. Makes 6.
Potato Gratin
Ingredients
5-6 large potatoes
3 cups milk
1/2 Tbsp Salt
Fresh Ground Black Pepper
1/2 cup cream
1 cup grated cheese
Preheat oven to 180ºC. Place peeled and thinly sliced potatoes into a large saucepan.
Cover with the milk, and spices.
Bring to a soft boil.
Boil until thickened about 5 minutes.
Using a pair of tongs, lay sliced potatoes evenly in the bottom
of a big
gratin dish.
Pour remaining sauce over.
Cover with 1/2 cup cream or half 'n half.
Cover with your favourite grated cheese.
Bake for 1 hour.
Let rest for 15 minutes and Serve
Potato Cakes
In a bowl, combine 1 cup leftover mashed potato, 1 egg yolk, 1/4 cup chopped
parsley and 2 tsp finely grated lemon rind and set aside. Heat 2 tsp
oil in a fry pan and add 1 Tbsp rolled balls of potato mixture, cook 2-3
minutes each side until golden.
Homemade Chips
Thick chips absorb less oil
than thin ones, so chunkier chips are healthier. Chips are a very good
source of vitamin C too!
Ingredients
250g potatoes per person
A little cooking oil
Scrub potatoes and cut into thick chunky chips. Rinse in cold water to
wash away some of the starch, pat dry. Rub olive, rapeseed or sunflower
oil over the chips, about a teaspoon per portion. Spread evenly onto a
baking sheet. Bake for 45 minutes at 200°C. Season to taste and serve
immediately.
Warm Potato, Pepper & Bacon Salad
Ingredients
400g new or salad potatoes, halved if needed
1 red pepper, thickly sliced
1 tbsp olive oil (optional)
2 rashers smoked back bacon, diced
1 courgette, coarsely grated
2 tsp sherry vinegar
Preheat the oven to 200C. Place potatoes, pepper, oil (if using) and
bacon in a small roasting tin and bake for 20 minutes. Allow to cool
slightly. Mix in the courgette and vinegar and serve warm.
Walnut, Orange & Potato Salad with Mint
Dressing
Ingredients
450g potatoes, scrubbed and quartered
50g Walnuts, roughly chopped
2 Sticks of celery, chopped
2 Oranges, segmented
Rocket leaves
Dressing: 2 tbsp Walnut oil 2 tbsp Olive oil 1 tbsp White wine vinegar 1
tbsp Fresh mint, finely chopped Salt and freshly ground black pepper
Place the potatoes in a pan of boiling water, cover and simmer for 10
minutes or until tender. Drain and leave to cool slightly. Meanwhile
place all the dressing ingredients into a screw top jar and shake well.
Toss the potatoes in the dressing then combine with the walnuts, celery
and oranges and arrange on the rocket leaves. Serve immediately.
Creamy New Potato Salad
Ingredients
500g new potatoes, scrubbed and halved
1 Tbsp half fat creme frache
1 Tbsp low fat mayonnaise
1 red onion, finely chopped
1 tsp lemon juice
2 Tbsp freshly chopped chives
Salt and pepper, to taste
Place the new potatoes in a pan of lightly salted boiling water. Cover
and simmer for 15 minutes or until tender then drain and allow to cool.
In a bowl mix together the remaining ingredients and carefully stir in
the potatoes. Season to taste.
Summer Chicken, Orange & Potato Salad
Great idea for a BBQ or
picnic!
Ingredients
500g new potatoes, thickly sliced
Medium bag of leaf salad
1 orange peeled and segmented
2 roast chicken breasts thinly sliced
1/2 bunch spring onions sliced
3 Tbsp honey and mustard dressing
Place the potatoes in a saucepan and cover with cold water. Bring to the
boil and simmer for 5 - 6 minutes until tender. Drain and cool. Mix the
salad, orange segments, chicken and spring onions in a large serving
dish. Add the potatoes and dressing, and toss well to combine before
serving.
