To celebrate the arrival of the first Potato in Britain on 28th July 1586 we are looking at Potato recipes this month. As one of the most naturally versatile foods, Potatoes can be cooked in many different ways. You can choose from simple recipes like soups or baked to the more complicated such as delicious Dauphinoise or Gratin. Potatoes also contain vitamins and minerals, are virtually fat free, have no cholesterol and lots of fibre if the skins are eaten. Below are just some of my easy recipes to make a meal more exciting. The Chorizo and Potato Tapas was given to me by a Spanish friend and is ideal for a BBQ side dish as is the Bombay Potato. My favourite is the Dauphinoise Potato which is a very pleasant change to mash or roast when you have the time.
Buen Apetito
Chorizo and Potato Tapas
- 350g new Potatoes thickly sliced
- 225g whole chorizo sausage
- 1 red pepper diced
- ½ bunch spring onions sliced
- 2 tomatoes diced
Boil the Potatoes in a saucepan until tender and drain. Remove the skin from the chorizo and slice. Fry in a non-stick pan with the pepper for 2-3 minutes. Add the spring onions, tomatoes and Potatoes and cook for a further 2-3 minutes. Serve hot or cold.
Potato Wedges (per person)
- 175g Potatoes
- 1 tbsp water
- 1 tbsp Olive oil
- 1 tsp sweet chilli sauce
- Salt and Pepper
Scrub the skins of the Potatoes but leave on. Slice each Potato into half lengths and then half again. Repeat until you have 8 even-shaped wedges per Potato. Simmer in a pan with some water for 10 minutes to soften, then drain. Transfer to a bowl and pour in the oil and chilli sauce. Rub the potatoes until covered and transfer to a baking tray. Cook on 220ºC or Gas mark 6 until lightly browned.
Cheese and Potato Bake
- 700g Potatoes
- 350g celeriac
- 3 parsnips
- 2 onions
- 175g cheese of your choice
- 50g butter
- 300ml milk
- Salt and Pepper
- 1 bay leaf
Peel the Potatoes, celeriac and parsnips and cut them into slices. Peel and thinly slice 1 onion. Grate the cheese and spread the butter over the base of an ovenproof dish. Arrange a layer of Potato over the base of the dish and sprinkle with some of the cheese and season. Continue arranging the slices of celeriac, parsnips and Potato, sprinkling each layer with cheese and seasoning. Meanwhile, place the sliced onion in a pan with the milk and bay leaf and bring to boil, then simmer for 3 minutes. Remove the onion and bay leaf, then pour the milk over the vegetables and top with remaining cheese. Bake in 180ºC or gas mark 4 oven for 30 minutes or until the vegetables are soft and the top is brown.
Bombay Potato
- 500g halved new Potatoes
- 1 tbsp Olive oil
- 1 large onion
- 1 tbsp medium curry powder
- 400g tinned chopped tomatoes
- 2 tbsp Mango Chutney
Put Potatoes to a saucepan and cover with water. Boil and simmer until tender. Heat the oil in a pan and add the onion. Cook for 2 minutes or until brown. Add the curry powder and fry for a further 2 minutes. Stir in the halved Potatoes, chopped tomatoes and Mango Chutney and cook for a further 2 minutes.
Dauphinoise Potato
- 500g thinly sliced Potatoes
- 200ml double cream or crème fraiche
- 100ml semi-skimmed milk
- 1 crushed garlic clove
- 500g grated Gruyere cheese
Heat oven to 180ºC or gas mark 4. Place the thinly sliced Potatoes in a bowl of water (important to prevent browning). Rinse and pat dry with kitchen towel. Add the cream, milk and garlic in a saucepan. Heat to a gentle simmer, but not boiling and add the Potato slices. Cover the pan and simmer for 10 minutes or until tender. Season well. Carefully pour the contents of the saucepan to a greased ovenproof dish, sprinkle with the cheese and cook in the oven for 25 minutes or until golden. Best served hot.