Potatoes

One can never have too many potato recipes!
There are hundreds of potato varieties, but they come in two main types:  FLOURY  and WAXY. 

Floury potatoes are "old" potatoes that have longer in the ground to grow.
Put them into cold water and bring to the boil, this will make them less likely to break up. They are high in starch so fluffy when once cooked. They are the best potatoes to use for ~ Mashing, Baking, Dauphinoise, Roasting and for Chips.

The Waxy potatoes are "new" potatoes which are harvested young.
Put them into boiling water, they are lower in starch so they will keep their shape when cooked. They are the best potatoes to use for ~ Sauteing, Dauphinoise, in Salads and Gratins.
 

Varieties such as Charlotte are described as ‘salad’ potatoes. Their skins are firm and ‘set’ and they have a moist texture.

New potatoes have thin, wispy, delicate skins so you don't need to peel new potatoes;
just rinse to remove any dirt and cook whole. To boil, place potatoes into a pan of cold lightly salted water, ( I add a sprig or two of mint) bring to the boil, simmer until tender usually around 10 mins then drain.
Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil.
I like to sprinkle over chopped fresh herbs as well.

* Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.
 

CRISPY ROASTIES
~ Serves 4-6

*FLOURY POTATOES work best.

Heat the oven to 200C, Put 1kg of Potatoes that have been peeled and cut into chunks into a pan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 10 mins or until almost cooked, then drain and allow to dry out, Shake well to "roughen up" the potatoes for extra crunchy outsides. Pour 6 tbsps of Sunflower oil into a large roasting tin and heat it in the oven for 5 mins until very hot, remove from oven and spoon in the potatoes, coating in the oil. Season with salt and ground black pepper. Roast the potatoes in oven for 40-50 minutes, turning a couple of times until they're golden and crispy.

 
CREAMY GARLIC MASH
~ Serves 4

* FLOURY POTATOES work best.

Heat the oven 200C, drizzle Olive oil over 2 garlic bulbs and wrap in a double layer of foil to make a parcel and roast for 35-40 mins.

Put 900g of Potatoes which have been peeled and cut into chunks into a large pan; add salt and sprigs of rosemary or thyme. Cover with water bring to boil anD simmer for 10-15 mins, drain, remove the herbs and return the potatoes back to pan.
Squeeze out the roasted garlic pulp into the potatoes. Add 50g butter and mash until smooth. Season with salt and white pepper and a grating of Nutmeg, and beat in 75ml gently heated single Cream


CRUSHED CHILLI-POTATOES
~ Serve 4-6

* WAXY POTATOES work best.

Heat the oven 200C, add 1kg of New potatoes to a large pan of boiling water and simmer for 10-20 mins until tender. Drain well, the break up the potatoes with a fork. Add 6 tbsp olive oil, 1/2 tsp Chilli flakes and a couple of tbsp Chopped parsley. Season well and toss together. Transfer to a baking tray and pop into the oven for about 20-25mins to get crispy.


BAY LEAF HASSELBACKS
~Serves 6

* WAXY POTATOES work best.

Heat the oven 200C /gas 6.
Remove a slice from the bottom of 12 medium washed waxy Potatoes so they will sit flat on a chopping board. Without cutting all the way through make deep slashes into each potato about 3mm apart. Place into a roasting tin in a single layer. Then tuck 2 bay leafs into each potato, dot with 50g Butter and season well. Pour 200ml of White wine and 150ml Vegetable stock around the potatoes and bake for about 1 hour until tender.
 

POTATOES & MUSTARD SEEDS
900g new potatoes, scrubbed
2 tbsp oil
Sea salt
1 onion, finely chopped
2 garlic cloves
1 tsp Dijon mustard
3 tbsp brown mustard seeds
Bunch coriander or parsley, finely chopped

Boil the potatoes in salted water until nearly tender, drain and slice them thickly. Heat the oil in a large pan and fry the onion until softened and golden. Crush the garlic and mix with the mustard, add to the pan and cook for couple of mins, push to one side of the pan, and add the mustard seeds, fry until they start to pop. Add the potatoes and stir gently so they don't break-up. Cook until the potatoes are lightly browned, then transfer to a serving dish and sprinkle over the coriander or parsley.

SPICY POTATO WEDGES

500g floury potatoes
3tbsp olive oil
1tsp Cajun spices

Cut the potatoes into wedges and put them into a roasting tin, drizzle over the oil and sprinkle over the Cujun spices. Roast in the oven gas 6/200C/400F for around 35-40 minutes. Serve with some creme fraiche drizzled with sweet chilli sauce.

 
HASSELBACK POTATOES WITH PARMESAN TOPPING
These looks and taste great with a roast dinner.

8 medium potatoes
3 tbsp melted butter
2 tbsp parmesan, grated
1 tbsp fine white breadcrumbs

Pre-heat the oven gas 4/180C/
Slice the potatoes widthways along their length, but don't cut all the way through. Brush with butter, season and bake for 45mins. Mix together the breadcrumbs and parmesan cheese, and season with black pepper. Brush the potatoes again with more butter and sprinkle over the crumb mix. Pop into the oven and bake for a further 15 minutes.

Hasselback potatoes are said to be a swedish creation named after the Stockholm restaurant - "Restaurant Hasselbacken" They served them back in the 1700s. The potatoes are sliced almost through to create a lovely kind of fan effect. When cooked properly they are creamy on the inside and beautifully crisp on the outside, making for a lovely presentation.

 
POTATO DAUPHINOISE
Potatoes, garlic and cream -simply delicious!
A classic French recipe, created in the Dauphiné region of France.
* Floury potatoes work best in this dish - Maris piper or King Edward.
Serves 6
 
25g butter
2 cloves garlic
1 tsp sea salt
300ml milk
300ml double cream
1.2kg potatoes,slice very thinly.
Grating of nutmeg
Freshly ground black pepper

Heat the oven 190C/ GAS MARK 5
Butter a large ovenproof dish. Using the flat side of a knife, crush the garlic and mix with the seasalt. Put in a large pan along with the milk, cream, a good grinding of black pepper, and a grating of nutmeg, bring to the boil slowly. Add the potatoes to the pan and stir to coat them in the cream and milk. Bring back to the boil and simmer gently until the potatoes are almost tender. (around 15 minutes). Turn the potatoes into the buttered dish, pop into the oven and bake for about 1 hour or until lovely and browned on the top.

Makes a wonderful meal in itsself, or serve with any meat or fish dish.

Tip ~ Place the sliced potatoes in a bowl of cold water to prevent them from browning, until ready to use.