Potatoes give you energy, potassium, and vitamin C. They are a carbohydrate, and these are important for physical health.
Potatoes come in many different varieties. Russets, reds, yellows, whites, purples, petites, and fingerlings. They can be cooked in many different ways, such as baking, frying, mashing, roasting and chipping. They can be made into dauphinoise, fondant, croquet or pomme Anna.
Their versatility means they can easily fit into meals across various personal, cultural, and dietary preferences.
Potato, fennel, pear and Fourme d’Ambert timbale
Smashed lemony potatoes with Greek yoghurt and feta dressing
Potato and kale rosti
Scandi potato salad
Potato, fennel, pear and Fourme d’Ambert timbale – From La Tartine Gourmande website
- 2 lb + 3.5 oz potatoes
- 1 large fennel
- 1 pear
- 1 large onion
- 3.5 oz Fourme d’Ambert Cheese
- 2 eggs
- 2/3 cup whole milk
- Chives, chopped
- A dash of nutmeg
- Salt and pepper
- Huile d’olive
Butter your ramekins and line them with sheets of parchment paper. Preheat your oven at 170 C.
Peel the potatoes and cook them for 12 to 15 mins in salted boiling water. Let them cool a little before slicing them thinly.
Cook the fennel for 15 mins in salted boiling water. Slice it thinly.
Peel and core the pear. Slice it thinly (add a few drops of lemon to prevent oxydation).
Slice the onion and cook if for 10 mins in olive oil, on low heat.
In a bowl, beat together the eggs, milk, chives and season with salt and pepper. Add the nutmeg.
Line slices of potatoes around the edge of the ramekin and place a few at the bottom. Keep them tight. Continue with a layer of onions and a layer of fennel and pear slices. Continue with a layer of potatoes, thin slices of cheese, slices of pears and fennel. Finish with a layer of potatoes.
Pour the egg batter, making sure that it goes down all the way to the bottom.
Cook in the oven for 45 to 50 mns. Check whether the top potatoes are cooked and wait a few mns when taking out before unmolding on a plate. Decorate with chives and serve with a meat of your choice and a green salad.
Back to top
Accordion Potatoes – from Lily G Bakes website
- Melted butter
- Fresh parsley, finely chopped
- Fresh rosemary, finely chopped
- Salt & freshly ground black pepper
Cut both rounded ends off the potato.
Slice lengthways into approx. 1cm thick slices.
Place 2 skewers either side of the potato and make 1-2mm thick vertical cuts all the way across. (The skewers help not to cut all the way through)
Flip over and repeat this but diagonally. (When you pull the slice apart you’ll get this awesome accordion effect)
Carefully pierce a skewer through the slice, stretch it out, then give it a light twist. Rest them on a lined baking tray.
In a small bowl, mix together the melted butter, fresh parsley, rosemary, salt & pepper.
Brush the potatoes with the mixture and place in the oven at 200°C/400°F until nice and crispy (About 25 mins).
Back to top
Smashed Lemony Potatoes with Greek yogurt and Feta Dressing – from Feed The Swimmers website
For the potatoes
- Approx 2 lbs golf ball sized potatoes – approximately 15 pieces.
- Flaky Sea Salt
- Fresh ground pepper
- A few sprigs of thyme
- 1/2 lemon, cut into segments
- 1/4 cup olive oil
For the yoghurt feta dip
- 1/2 cup plain Greek yogurt (preferably full fat)
- Approx 3 oz of feta, crumbled (I love goat/sheep feta)
- 1/4 cup chopped flat leaf parsley
- 1 Tbs chopped dill
- 1 Tbs chopped mint (optional)
- Juice and zest from 1/2 lemon
- 1 Tbs red wine vinegar (white wine vinegar is a fine substitute)
- 1 tsp capers, pref salt cured, rinsed and drained
- 1 clove garlic, minced (optional)
- Flaky sea salt
- Fresh ground pepper
Add potatoes to a saucepan, cover by 1-2” with cold water and generously salt. Bring to a boil and cook just until fork tender. While potatoes are boiling, preheat oven to 200 C. Drain potatoes into a colander and set over empty warm pot to fully dry.
Line a baking sheet with parchment and lay out potatoes. With the bottom of a glass or glass jar, gently but firmly smash down each potato, being careful not to fully mash them.
Brush with olive oil and season with salt and pepper. Add thyme and lemon wedges/slices to tray and bake, turning with a spatula at 20 minutes and baking for another 20-30 until edges are a beautiful golden brown. If potatoes break, no worries, they’ll still taste delicious but you may need to lesson baking time for smaller pieces.
While potatoes are baking whisk together all, but the feta and a pinch of the parsley and zest, of the ingredients for the yogurt dip then stir in feta. Adjust seasoning. Set aside.
Whisk together all, but the feta and a pinch of the parsley and zest, of the ingredients for the yogurt dip then stir in feta. Adjust seasoning. Set aside.
Plate potatoes from the oven and top with yogurt feta dressing while still warm. Sprinkle on olives, or tapenade, parsley and zest and serve.
Back to top
Potato and kale rosti – from delightful vegans website
- 2 medium potatoes grated
- 3 leaves of kale de-stalked and chopped
- 1/4 tsp salt
- Generous sprinkle of white pepper
- olive oil
Grate your potatoes and squeeze as much water as you can from them. I like to use my food processor to do this as it has a grater attachment and it’s much quicker and cleaner to do it this way. I use the julienne grater attachment.
Roughly chop the kale. Add the squeezed grated potato into a bowl and add the kale, salt and white pepper.
Cover a non-stick fry pan with oil. When it is hot add the potato mixture and cover the bottom. Tuck in the potato on the sides so they don’t burn. Turn the heat down to medium and cook the potato for about 10 to 12 minutes. It should get nice and crispy on the bottom.
Carefully flip the rosti and cook on the other side. You may want to do this with a plate if you think it might break. (I used two spatulas!). Cook on that side for a further 10 to 12 minutes until browned.
Pat with paper towel if desired to soak up some of the extra oil. Serve immediately with vegan mayonnaise.
Back to top
Scandi potato salad – from Food and Travel website
- 1 small red onion, finely sliced
- 1tbsp red wine vinegar
- 1kg new potatoes
- ½ cucumber, deseeded and finely diced
- 1 bunch of spring onions, finely sliced
- 5-6 large gherkins, finely sliced
- 2tsp Dijon or English mustard
- 4tbsp soured cream
- 2tbsp mayonnaise
- 2tbsp Greek or natural yoghurt handful of dill, finely chopped
Put the onion in a bowl, pour over the vinegar and set aside.
Place the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 12-15 minutes until tender. Drain and slice in half or quarter if large.
Tip the potatoes into a bowl and add the remaining ingredients. Season with salt and black pepper. Serve warm or at room temperature with the onions scattered over the top.
Back to top