Posted:
Friday - February 24, 2023
2:49 pm
Mashed, fried, boiled or roasted - potatoes are probably the most versatile vegetable going! If you need some inspiration for a variety of ways to cook your spuds, then look no further. We've got 10 easy and tasty ways to enjoy tatties!
1. Oven chips (serves 1)
Chips are a staple food for meal times. Follow this recipe to make quick chunky chips in a much healthier way. No need for deep frying, this recipe uses the oven to create fluffy chips.Ingredients:
- 1 potato
- Oil – sunflower or olive oil
- Salt and pepper
Instructions:
- Pre heat oven to 250C/fan 230C
- Cut potatoes into 1cm chunks.
- Boil potatoes for 3 minutes (blanching)
- Tip onto a baking tray and drizzle in oil.
- Season with salt and pepper.
- Roast in oven for 15-20 minutes. Turn every so often.
See more at: https://www.bbcgoodfood.com/recipes/chunky-oven-chips
2. Bubble and squeak (serves 4)
Bubble and squeak is a great way of using leftover vegetables. This tasty, but healthy recipe uses potato and left over vegetables.Ingredients:
- Butter
- 4 rashers streaky bacon
- 1 onions
- 1 garlic clove
- Handful of leftover vegetables like cabbage, Brussel sprouts, cooked spinach or kale.
- 400g cold mashed potato or crushed boiled potato.
Instructions:
- Melt butter or any fat (oil, lard etc) in large pan, fry bacon, then add onion and garlic until it browns.
- Add the cooked vegetables and stir.
- Add mashed potato and squash down so it covers the pan.
- Cook the potato until it turns brown. It’ll make a squeaking noise against the pan which is where the name “bubble & squeak” comes from. Once browned turn the mixture over.
- Tip out onto a plate, serve and cut into wedges.
See more at: https://www.bbcgoodfood.com/recipes/bubble-squeak
3. Garlic potatoes (serves 1)
Garlic potatoes make a great side dish to go along with any meal. Crispy potatoes with garlic mayonnaise are so quick and simple to make as well as being healthy.
Ingredients:
- 1 potato
- Garlic Mayonnaise
- Oil – sunflower or olive oil
Instructions:
- Cut potatoes into thin disks.
- Put the potatoes onto an oven tray and coat thinly on oil.
- Roast in the oven at 180 degrees for 15 minutes or until soft.
- Spread some garlic mayonnaise or Aioli
4. Spanish omelette (serves 6)
Spanish Omelette is a classic recipe, it primarily uses eggs and potato. Eggs are a great source of protein and this recipe is great for adding in any leftover vegetables.
Spanish Omelette can be served hot or cold.
Ingredients
- 300g Potatoes
- 1 Onion
- Olive oil
- 5 Large eggs
- (Optional) add in a handful of left over vegetables.
Intructions
- Peel potatoes and cut into thin slices and dry with a tea towel.
- Peel and cut onion into slices.
- Fry onions over a medium heat in a pan and add the potato
- Crack open and whisk the eggs.
- Once the potatoes are cooked, add in the eggs.
- Cook for 20 minutes or until the egg on top is no longer runny.
- Once cooked, turn out onto a plate and cut into wedges.
- Serve with salad.
See more at: https://www.jamieoliver.com/recipes/eggs-recipes/spanish-tortilla/
5. Cheese and onion potato pie (serves 4)
Cheese and onion potato pie is a great way of elevating a classic mash potato. You can use leftover mash as well as any cheese you have lying around. It also stands up as a tasty and filling vegetarian dish. top tip - add some slices of tomatoes on top for added vitamin C
Ingredients:
- 400g mashed potato (any recipe works here)
- 75g cheese (mature cheddar works great)
- Half a teaspoon mustard
- Half an onion
- 1 tomato
Instructions:
- Make mash potato as you normally would (see recipe below if needed)
- Grate your cheese
- Finely dice your onion
- Add the onion, mustard and two thirds of the cheese to the mashed potato and stir to combine
- Slice the tomato into thin slices
- Place the potato mixture into an oven safe dish
- Top the dish with the rest of the cheese and sliced tomato
- Bake in the oven for 25 minutes at 200 degrees - or until the top is crispy and piping hot throughout.
See more at https://www.jamieoliver.com/features/make-mashed-potato/
6. Leek and potato soup (serves 4)
Leek and potato soup is a classic soup which is creamy and full of flavour. It is a great way to use leftover potatoes you may have whilst still being really tasty. It is also very filling and cheap to make.
Top tip - freeze any leftovers you have in freezer bags and simply defrost and reheat until piping hot for a quick nutritious meal
Ingredients:
- 300g potato
- 1 stock cube (chicken or veg work great)
- 1 onion
- 2 cloves of garlic
- 2 leeks
- 500ml boiling water
- 50ml double cream (or use single cream for a healthier version)
- 10g butter
Instructions:
- Peel potatoes and dice into 2cm cubes
- Finely dice onion, garlic and leeks
- Make stock by combining the water and stock cube
- Add the butter, leeks, onion and garlic into a large saucepan and cook for 5 minutes on medium heat until onions become translucent
- Add the potatoes and stock, bring the mixture to the boil then turn back down to medium
- Cook until potatoes are fork tender - should be around 15 minutes.
- Add the cream and blend until smooth
- Serve with crusty bread - enjoy!
7. Air fryer potato chips (serves 1)
Fancy a healthy salty snack but have no crisps in the cupboard? Look no further than this quick and easy low fat alternative.
TTop tip - add your favourite seasoning blend to the crisps for added flavour
Ingredients:
- 1 large potato
- 1 teaspoon oil
- Salt
Instructions:
- Slice potatoes into 1mm thin slices (try to make slices as even as possible) top tip - leave skin on for added fibre
- Coat potatoes in oil and add salt (this is the time you can add your preferred seasoning blend
- Bake in air fryer for 20 minutes at 220 degrees celsius - or until piping hot and crispy
- **if you don’t have an air fryer you can repeat the same steps just using an oven
8. Hasselback potatoes (serves 4)
Fancy a change from your big standard roasties? Impress with these showstopping hasselback potatoes.
Ingredients:
- 500g new potatoes
- 2 tbsp olive oil
- 1 garlic clove (crushed)
- 1 tsp dried rosemary
Instructions:
- Preheat oven to 180 degrees celsius
- Carefully make small vertical slits 2mm apart, three-quarters of the way down each potato, all the way along. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons – this will stop the knife from slicing all the way through
- Put the potatoes in a large roasting tray. Mix together the oil, garlic and rosemary and generously brush over the potatoes. Season and roast for 40 mins.
- Top tip - add grated parmesan and pop back in the oven for 5 minutes until golden and crispy
- Serve with a protein of your choice and a mixed leaf salad for a health balanced meal
9. Gunpowder potatoes (serves 4)
These gunpowder potatoes are a great way of adding extra flavour (and spice) to your potatoes and act as a great side dish to any curry.
Top tip - add coriander to garnish for that ‘je ne se quais’.
Ingredients:
- 400g potatoes
- 1 tbsp oil
- 1 tsp curry powder
- Chilli flakes (choose your spice level)
- Bunch of fresh coriander (optional)
- Salt and pepper
Instructions:
- Cut potatoes into bite sized chunks
- Add potatoes to a pan of boiling salted water and boule until fork tender
- Drain potatoes and add the oil, curry powder and chilli flakes
- Toss potatoes so the spice mixture is evenly covered and place in a heatproof tray
- Bake the potatoes until golden and crispy at 200 degrees - should take around 25 minutes
- Season potatoes and garnish with the fresh coriander
- Serve with mango chutney and mint yoghurt for authentic indian flavours
See more at https://www.deliciousmagazine.co.uk/recipes/dishoom-gunpowder-potatoes/
10. Dauphinoise potatoes (serves 4)
Try out this french delicacy for a showstopper of decadence and indulgence. These serve as a great creamy side dish to any sunday lunch or mid week treat.
Ingredients:
- 200ml double cream
- 200ml milk
- 1 garlic clove (crushed)
- 400g potatoes
- 50g grated cheddar
Instructions:
- Slice the potatoes into 2mm rounds
- Combine the milk, cream and crush garlic into a saucepan and heat until just about to boil- top tip be careful not to burn the bottom of the pan
- Take the cream mixture of the heat and add in the potatoes - add this point you could add any herbs/spices you like
- After 5 minutes take the potato and cream mixture and place into a baking dish with high edges
- Add the grated cheese on top and bake for 45 minutes at 180 degrees (check potatoes are tender by pressing lightly with a fork)
- Let cool for 5 minutes and tuck in!
See more at https://www.bbcgoodfood.com/recipes/dauphinoise-potatoes