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Potato Recipes

Delicious new ways to serve this versatile vegetable.


Bombay potatoes with lemon and coriander yoghurt



500g new potatoes, cut in half and part boiled
3 tbsp sunflower oil
1 tbsp mustard seeds
1 tsp chilli powder
Half tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
5cm piece fresh ginger, peeled and grated
350ml good vegetable stock
1 bunch fresh coriander, roughly chopped
2 tomatoes, peeled and roughly chopped
Sea salt and freshly ground black pepper

For the lemon and coriander yoghurt:

250ml Greek yoghurt
A large handful of coriander
Juice of half a lemon
A good pinch of sugar
Freshly ground black pepper

Serves 4



For the lemon and coriander yoghurt, finely chop the coriander (including the stalks), mix into the yoghurt with the lemon juice and sugar. Season to taste with a little black pepper and set aside.

Heat a wok and add the oil. Add the mustard seeds and heat until they begin to pop, taking care not to burn them, then add all the other spices and the ginger and stir fry for one minute to release the flavours. Add the potatoes and stir gently to coat them in the spices.

Add the stock, bring to a gentle simmer and cook for 8-10 minutes or until the potatoes are tender. Stir in the tomatoes and coriander, season with sea salt and freshly ground black pepper, bring back to simmering point for one minute then serve immediately with the yoghurt.



New potato, cheddar cheese & sundried tomato parcels


500g new potatoes, cut into quarters and parboiled until tender
2 sheets of ready-rolled puff pastry
110g cheddar cheese
110g sundried tomatoes, roughly chopped
1 tbsp chives
1 tbsp basil
3 tbsp mayonnaise
2 tbsp double cream
1 egg, beaten
Sea salt and freshly ground black pepper

Makes 6 -8 parcels


Preheat the oven to 200°C, 400°F, Gas 6.

Place the sheets of puff pastry onto a floured surface and cut into 16-18cm shapes. You can use a small saucer as your template or alternatively you can cut into large squares.

For the filling, place the new potatoes, cheese, sundried tomatoes, chives, basil, mayonnaise and cream into a bowl, season with sea salt and black pepper and mix well.

Place the potato mixture into the middle of each pastry shape, brush the pastry edges with egg, bring them together and crimp the edges to seal. Place onto a greased baking sheet and brush the tops with egg before placing in the preheated oven, bake for 20-25 minutes or until crisp and golden. If you are using squares, pull the edges together after you have brushed them with egg to make a triangle and cook as above.

Perfect for picnics and packed lunches.



Cassoulet of potatoes with tomato, Feta & parsley


4 medium potatoes (peeled and cut into chunks)
3 tbsp rapeseed oil
12 small shallots, peeled
1 tsp paprika
3 cloves garlic
2 tins chopped tomatoes
850ml vegetable stock
1 bay leaf
2 tbsp oregano
2 tbsp chopped parsley
1 handful fresh basil
300g tin of Cannellini beans, drained
200g Feta cheese, cut into cubes
12 pitted black olives
Sea salt and black pepper

Serves 4


Preheat the oven to 180°C, 350°F, Gas 4.

Heat the oil in a casserole dish and fry the shallots until slightly golden, add the potatoes and paprika and fry over a gentle heat for approximately 2 minutes, stirring all the time to avoid sticking. Add the garlic, tomatoes, vegetable stock, bay leaf, oregano, parsley and fresh basil, Cannellini beans, season with sea salt and black pepper.

Cover and bake for 50 minutes. Remove from the oven and stir gently. If the mixture is too thick, add more stock to achieve the desired consistency. Add the Feta cheese and black olives and cook for a further 5 minutes.

Serve with crusty bread.



Spiced potato mash with cinnamon onions


500g potatoes, peeled
2 onions, finely sliced
1 tbsp olive oil
1 tsp ground cinnamon
Juice of ½ lemon
100ml whipping cream
75g butter
A pinch cayenne pepper
Sea salt and freshly ground black pepper


Serves 4


Cut the potatoes into chunks, cover with water and bring to the boil, simmer for 20 minutes or until soft. Drain the potatoes and return them to a saucepan. Meanwhile fry the onions in the oil until golden brown, add the cinnamon, sea salt, black pepper and lemon juice.

Mash the potatoes until smooth, melt the butter in a pan, add the cayenne and cream, mix together, remove from the heat and stir into the mashed potato. Check the seasoning, and adjust to taste.

Serve in a warmed bowl with onions piled on top.



Mini Baked Potato Canapés


24 small new potatoes
1 tbsp rapeseed oil
Sea salt & black pepper

Serves 6 - 8




Preheat oven to 200°C/Gas 6.

Toss the potatoes in the rapeseed oil, sea salt and black pepper until evenly coated. Place on a baking sheet and bake until soft inside and crisp outside, about 30 minutes. Allow to cool, then cut a cross on top of each potato and squeeze gently open.

Top each baby potato with a filling of your choice. Delicious with guacamole and tomato salsa, or sour cream with a little smoked salmon.



Potato and onion bread


90g potatoes, cooked and mashed to a smooth consistency
500g strong plain bread flour
50g butter
1 tsp sugar
1 sachet easy mix yeast
300ml warm water
2 tbsp finely grated Parmesan
1 tbsp thyme leaves, chopped
1 small onion, peeled and finely chopped and sautéed in oil until soft
Sea salt and freshly ground black pepper

Serves 4 - 6


Preheat oven to 200°C, 400°F, Gas 6.

Rub the butter into the flour, mix in mashed potato, sugar, yeast, cheese, thyme leaves and onion, sea salt and black pepper. Mix the warm water with the yeast, make a well in the middle of the mixture and pour yeast mix in. Mix into a dough and knead for 5 minutes.

Shape into two loaves or one large loaf in the shape of a bloomer. Leave to rise in a warm place until double the size (approximately 30 minutes).

Brush each loaf with milk and top with thin slices of onion and thyme leaves. Bake in the oven for 40 minutes or until cooked.

Tip: Delicious served warm with a hearty soup or casserole.



Crispy Parmesan and garlic new potatoes



1kg baby new potatoes, halved
2 tbsp rapeseed oil
3 cloves garlic, finely chopped
1 tbsp fresh rosemary leaves, chopped
50g Parmesan cheese
30g butter
Sea salt and freshly ground black pepper

Serves 4


Preheat the oven to 230°C, 450°F, Gas 8.

Arrange the potatoes evenly in the centre of a large sheet of foil. Drizzle with the oil and dot with the butter. Sprinkle with garlic, rosemary, sea salt and black pepper. Bring up the sides of the foil, double fold the top and ends to seal, making one large foil packet with room for heat circulation inside.

Bake for 35 minutes, then uncover and sprinkle with the Parmesan and cook uncovered for a further 5 minutes.

Tip: Instead of fresh rosemary leaves you can use dried rosemary or thyme.


Recipes courtesy of Branston and Rachel Green



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