I am a big fan of all kinds of potatoes and I recently discovered these ones that end up tasting a bit like mini baked potatoes but have the fun element that mean kids will enjoy eating them too.
New potatoes - as many as you need for each individual person I usually find five or six of the larger ones or seven or eight smaller ones.
Making the potatoes is ridiculously easy. You need to preheat your oven to about two hundred degrees. Meanwhile wash the potatoes thoroughly and then, with a sharp knife, cut halfway through them in half centimetre spaces so that they look like they have lots of lines all the way across the top of them (this is so hard to describe). Place them onto a shallow baking tray on put some oil and salt on them. Cook for about forty five minutes to an hour or until they are a nice golden brown colour.
if you are short on time, you can par boil the potatoes for 8-10 minutes first and then reduce the cooking time to about fifteen minutes in a hotter oven.
Be careful not to cut too deeply into the potatoes or they will split and not look as good when they are finished.
Try to make sure all the potatoes are roughly the same size to ensure even cooking.
I use one cal cooking spray because it is better for you and it actually stops them from becoming too greasy.
When I was going to Weight Watchers a few years ago I used to always stay to the meeting after getting on the scales, and it was in one of those meetings that I first heard about 'Marmite Chips' - these were supposedly the saviour of the dieter and the ingredients meant you could have a full plate of these chips without worrying about the calories. I've tweaked the recipe to suit me over the years and have given it out to so many people, it's a super way to have potatoes while dieting without adding too many extra calories - I use a teaspoon of oil but it's possible to make the chips without this, you just get fluffier chips and a bit more of a variation on the flavours between chips from the same batch.
Potatoes (as many as you want to use, I tend to guesstimate 100g of raw peeled potato per person)
1 tsp vegetable oil
Marmite (to taste, when I'm using the 1 tsp oil I tend to use 1 tbsp Marmite - the ratio is completely up to you though)
Pre-heat your oven to Gas Mark 7.
Peel your potatoes and cut them into chips, wedges or small chunks. Put in a pan of water, bring to the boil and boil for 8 minutes.
Drain well in a colander and allow the potatoes to steam for a few minutes as the more steam that comes off the boiled potatoes the crispier your chips will be - do not allow the potato to cool too much though.
Pop the potatoes back into the pan and add the oil and Marmite. With the lid of the pan replaced shake the potatoes until they are all coated with the oily Marmite mixture. If you're not using oil you should heat the Marmite up a tiny bit in the microwave (literally 3 seconds) to loosen it.
Tip the potatoes onto a baking sheet and allow any leftover liquid-y mixture to pour onto the sheet along with the spuds.
Bake at Gas Mark 7 for ten minutes, turn then bake for another ten minutes or until the chips are golden brown and smell yummy!
Serve with whatever you fancy with lashings of salt and vinegar for a lovely diet-friendly chip shop taste.
ITALIAN ROAST POTATOES
When I first ate an English roast dinner the roast potatoes were a shock to me because even though in Italy we eat roast potatoes ours are usually more flavour full because we use herbs to season them and do not add them to the fat that has come out of the meat. This is the way I cook my roast potatoes, the amount of potatoes I have said will serve about 6 people but I have not given numbers for the other ingredients because you should add them to suit the taste of you and your guests.
WHAT YOU NEED FOR MY ROAST POTATOES
900g of red potatoes that are average potato size and not too big or too small
2 tbsp olive oil
4 crushed up garlic cloves
Fresh parsley, basil and dried oregano
Small amount of sea salt
Fresh ground black pepper
WHAT YOU HAVE TO DO
Wash the potatoes but do not peel them and cut them into quarters. Put them into a big bowl and pour the olive oil over them then toss or mix to make sure they are all coated.
Chop up the fresh herbs into quite small pieces and then mix them in another bowl with the dried oregano, garlic, sea salt and black pepper. You have to mix this well so that the garlic is separated and not in one big lump.
Add this to the potatoes and toss or mix them again to make sure they all have a thin coating of herbs.
Put the potatoes into a baking tray and spread them out so that they will cook evenly.
Bake the potatoes for 30 minutes then turn them over and add a little bit more olive oil if you need to. You can add some large cubes of cooked ham here if you have some that you would like to use up but you should put some herbs on the ham before you do so that the meat does not taste too plain compared to the potatoes. Put them back in the oven and cook them for another 15 minutes or until the potatoes are soft when you put a fork into them.
Serve as a snack or as an accompaniment to a hot dinner.
5 Dooyoo Stars.
I don't know about you but I think most of us are guilty of buying potatoes and being pretty unimaginative with them. I know that I am and that I stick to making chips, roasting them or occasionally having a baked potato (I don't like mash much).
Not being the biggest fan of potato in the world though I was left thinking I made a huge blunder recently when I ordered a couple of bags of potatoes from a local supplier. As they started to sprout because I couldn't get them used quick enough I decided to look in my cookery books for simple, cost effective but still tasty recipes to help me get rid of them and prevent waste!
As many of you will now be aware if you read my recipe reviews often I like simplistic recipes and that basically I can make on a whim. Unless I'm cooking for other people I don't write a shopping list or meal plan and its all about using what I usually buy in
550g of floury potatoes,I do peel mine but you don't have to and they need to be finely sliced
2 cloves of garlic thinly sliced, you can use more or less depending on your taste though or omit it entirely if your not a fan
A sprig of chopped up rosemary and thyme and this is optional and dried can be used if you don't have fresh though to be fair fresh in this recipe is better
Pinch of nutmeg (optional)
150ml of milk (I used semi skimmed)
150ml of double cream
Good sized know of unsalted butter
Cheese of your choice (optional and this can be put into the sauce mix or sprinkled on towards the end of baking though I don't like it made with it!
Seasoning to taste
To Make It:
Pop the oven on to 200c whilst you do your preparation. I place the milk, cream, herbs and garlic in a saucepan and bring it to the boil and when that happens I remove the mixture from the heat. I then layer the raw potato into a large dish that I have rubbed my butter with quite thickly. I layer as neat as I can and I season from time to time with a bit of salt and pepper and then I simply pour my saucy mixture all over the top and then it all goes in the oven for about 45 minutes and it sets firmish and has a lovely golden brown colour to it.
This is a lovely and rich tasting dish and it looks lovely served on a table in the dish its baked in. I love this with sausage for a posh sausage and mash meal, its great with steak and salmon and although my recipe is quite traditional you could add a dash of chilli to it to spice it up or pop some horseradish or mustard into the liquid mix. You could add some vegetables to bulk it out and my recipe serves 3,nice large portions.
This review is also posted on Ciao under this same username.
When I lived in Spain one of my favourite things to eat was a potato tortilla which were easily available in all the supermarkets. Unfortunately when I got back to the UK it wasn’t so easy to find them so I decided to make my own following a Spanish recipe. It is a little bit time consuming but I think the results are really worth it.
Salt and pepper
The amount of potatoes and eggs that you need will vary depending on how large of a tortilla you want. You can pretty much just go by eye though. Peel some potatoes and onions and then heat up 2 or 3 table spoons of olive oil in a heavy based frying pan until it is really hot. Chop the potatoes and onion and then add to the oil and stir them around for a couple of minutes until they are well coated in the oil. The size of your pan determines how much potato to use as you want there to be enough potato to layer the bottom of the pan.
Once you have sautéed the potatoes and onions for a couple of minutes add salt and pepper and turn the heat right down to the lowest possible setting and then add a lid to them and allow them to cook for about 20 minutes. The idea is that they don’t so much fry but stew in the oil as this softens them and adds flavour.
While they are cooking put some eggs in a large bowl and give them a quick whisk with a fork. Once the potatoes and onion are cooked add them to the eggs and stir them through. Transfer them back into the frying pan and allow to cook on the lowest setting. This will take anywhere from 20 to 25 minutes. Once the tortilla is set and the top is just ever so slightly unset you need to turn it over to finish cooking. This is pretty easy as you just get a plate and put it on top of the tortilla and then flip it over and then slide it back in the pan. It should then only take another 5 minutes of cooking to be perfectly cooked.
Perfect hot or cold and keeps in the fridge for a few days.
The humble potato is one of the most versatile items to cook, from simple roast, boiled, baked and mashed potato to more elaborate dishes. Potato's are also very filling a fairly economical to purchase and can form part of breakfasts, lunches or dinners. I always have potatoes at home and recently experimented and made some very quick and easy chorizo potatoes.
400g Potatoes either new or old
75g Chorizo chopped into small chunks or slices
6/7 Spring Onions chopped
1. Leaving the skins on the potatoes chop into small chucks and boil until just beginning to soften then drain.
2. Heat a drizzle of olive oil in a frying pan or wok and the chorizo and fry for a couple of minutes.
3. Add in the potatoes and spring onions and cook until potatoes being to brown.
4. Serve with sour cream on the side.
I served these as a side dish with some Mexican food but would also make an excellent tapas dish.
Potatoes must be one of the most versatile vegetables there are. They can be cooked in so many ways, each being as tasty as the next. There is something so comforting about a bowl of onion and potato soup or bangers and mash. Potato is the ultimate in comfort food and is extremely economical. I buy mine in 25kg sack for £7.50 and they last a good six weeks. The varieties I opt for generally are a white Saxon, but I prefer Maris piper although these are a more expensive potato. If I were to list the varieties available I would fill an A4 page, the list would also include blue and purple varieties. Not what I would consider appealing, but they could be fun to put on you kids plate.
Instead I will tell you a little about the uses I put them too. First and foremost I cook them as a potato, roasted, mashed with butter and cream and sometimes with cheese (now I'm getting hungry!), chipped, baked and boiled. You can also posh them up making dauphinoise potatoes etc. But at home with kids simple is best. Another of my families favourite is soup, and I make a really tasty and homely potato and onion soup, by simply lightly frying onions in a little butter add mashed potatoes and stock and then add salt and pepper to taste. This is an easy recipe for these long cold nights and perfect for when the snow starts falling and I have cold little fingers and toes that need warming after making snowmen.
The potato is not just a great winter vegetable, as they make a great addition to a salad and you can make an absolutely fantastic potato salad for with a barbeque, just boil them until tender then add mayonnaise if you're in a hurry (or natural yoghurt and sour cream) with finely chopped chives and celery and salt and pepper to taste. You can also add diced crispy bacon, chopped spring onion or chopped boiled egg just before serving if you're feeling adventurous.
One of the other things I enjoy about this time of year is fireworks night, and coming home to hotdogs and a big jacket potato that's been cooking while we've been out is great; you open the door to the pleasant aroma which makes your mouth water. Once the potatoes are cooked which dependant on size take around an hour to bake at 180 degrees, I scoop out the fluffy potato into a bowl and add butter, cheese and chopped ham or any other combination that takes my fancy. I mix it up and then place it back in the skins and sprinkle more cheese on top and then lightly grill.....yummy!!
Another great idea for potatoes if you're a little strapped for cash is the classic potato pie which is an incredibly frugal, filling and nutritious meal. There is no real recipe that i use for this and I lightly boil potatoes' in stock and add any vegetables or meat I have in the fridge, if I don't have any I simple add onions and place in a pastry case and bake. It what I call an `all in` pie as I can use up any left overs so I don't need to throw them out.
Nutritional values per 250g:
Energy 188kcal -
Protein 5.25g -
Carbohydrates 43g -
Of which sugars 1.5g -
Fat 0.5g -
Of which saturates trace -
Fibre 3.25g -
Potatoes are a good source of vitamin B6, are very low in sodium/salt and are a great source of fibre. They also contain lots of vitamins and minerals. They are a very starchy food that is high in carbohydrates. Potatoes contain enough vitamins and minerals to sustain a person if they are supplemented by milk and butter which contain vitamins A and D, these are the only vitamins that a potato lacks, not bad hey?? However I would ere on the side of caution and not follow this particular diet as potatoes are high in carbohydrates that can cause substantial weight gain if eaten excessively. They do not count towards one of your five a day which is unfortunate, because it's such an adaptable vegetable that is both comforting and tasty.
Although not native to Britain, potatoes grow exceptionally well in our climate and they are surprisingly easy to grow at home in potato sacks, so I've been told, I'm going to try sowing them in February, so wish me luck!!!
Potatoes are best left in the ground, if you are growing them at home; until needed, but if you purchase them they are best stored in a cool, dry and dark place with ventilation, that way rot is kept to a minimum, if you discover a few bad potatoes remove them immediately and check the surrounding potatoes.
Of course there is also the sweet potato, which may also be referred to as yams, they taste brilliant roasted and then mini marshmallows sprinkles on top. They also make a fantastic sweet pie (more of a tart really). It resembles an egg custard tart and is a mixture of evaporated milk and mashed, cooked sweet potato, with cinnamon, nutmeg and ginger. It makes a fantastic Christmas dessert with a big dollop of cream.
Irish Potato Layer Cake Recipe
This is a firm favourite in my house, especially when we can use our own cabbage and potatoes; however, I am yet to find a packet of seeds from which a pack of blue cheese will grow!
What you'll need:
Pan and lid
Casserole dish and lid
Knob of butter
Cabbage (shredded - Savoy cabbage works well)
Bacon (about 8 slices chopped up)
7 or 8 large potatoes (peeled and thinly sliced)
Shropshire Blue cheese
Herbs of your choice
Set oven to 180 degrees C
1. Melt the knob of butter in the pan, then add the chopped bacon and shredded cabbage leaves. Cover with the lid and turn the heat right down as you don't want the cabbage leaves to wilt into nothing.
2. Use a little bit of butter to grease the inside of the casserole dish - this will ensure that the potatoes don't stick to the sides when you start to add the "layers" of the "cake".
3. Once the dish is greased, place your thinly sliced potatoes in a layer which covers the bottom of the dish. Then add some of the bacon, cabbage and crumble some of the cheese over this as well.
4. Add another layer of potatoes on top of this base layer, then again add the bacon, cabbage and cheese.
5. Repeat this process until you get to the last, uppermost layer of potato slices and you have used all your bacon, cheese and cabbage. Season this "naked" top layer of potatoes with the salt, pepper, and drizzle some of the oil over them. Also, add the herbs you have selected (Rosemary works well with this recipe).
6. Place the lid on the dish and put in the oven for 1hr 30mins, but at 1hr 15mins remove the lid to allow the top layer of potatoes to brown up a bit.
7. Take great care to avoid the steam that will escape when removing the casserole dish lid - use oven gloves and keep your face well away from the superheated cloud.
8. Serve and enjoy - goes well with a cheddar cheese sauce (Dooyoo review for cheese sauce on its way!).
Ideal for a quick meal or snack - my favourite jacket potato.
Take a medium size potato, make a prick on the top with a knife. Place the potato in the oven for an hour at 180 degrees.
(This is far more time consuming than microwaving but it is a nicer taste and well worth it).
Let potato cook, once the hour is up, slice open to make sure potato is cooked and soft, if it is still a little hard, put back in for 10-15 minutes depending on how far away from fully soft it is.
Once potato is cooked, cut across the top and open.
Add 20 grams of cheese and one slice of honey cured ham, chopped up in to bits on top of the cheese. Allow this 2 minutes to melt in and create the best jacket potato.
Once the potato is set, you can feel free to eat. This light meal is worth only 4 weight watchers points, and whilst more cheese or other toppings add to the point system, you could add salad to make it a larger meal.
I really like eating jacket potatoes like this, I am overall not a fan of potato, but this is lovely, and if the potato is cooked right, the creamy mixture of cheese and potato with the added flavour of ham is great.
It also isn't bland in taste, I always think of jacket potatoes to be bland, but I find myself really enjoying this combination.
You can eat this and it is quite filling, if you want a larger potato it may take longer to prepare and also count as more points in weight watchers terms but it is a substantial meal.
If I am in a rush, I can quickly put a potato in the oven and leave it to cook while I get on with my life, to quickly take it out and put the cheese and ham on takes 2 minutes, which means preparation and eating time is minimal.
(For those who don't know about the weight watchers diet, you sign up and are weighed and allocated x amount of points for your daily diet, you are supposed to stick to these, and can effectively eat anything you like as long as you count the points. The points are calculated through fat and calories of the product and a point allocation is given.)
The perfect baked potato:
1.Roughly judge the size of your spud, medium or large (small potatoes are no good for baking really).
2.Prick all over with a sharp knife then for a medium tatty put in the microwave full whack for about 5 mins, for a larger one 10mins, on a plate covered with a single sheet of kitchen paper.
3.When done gently reprick the potato making sure it is reasonably soft, if not just put back in the microwave for a bit longer.
4.Drizzle with olive oil and make sure it gets coated all over. Then get the salt (preferably sea salt) and evenly and lightly scatter over the potato.
5.Wrap up tightly in a bit of tin foil and pop in the oven at 200'c for at least 20mins but preferably longer.
The great thing about this is you can leave it in the oven for hours and just take it out when you fancy eating it. This leaves you perfect baked potato with lovely flavoursome crisp skin and intensely fluffy innards! Yummy... serve with whatever topping you fancy!
My husband was born in Cork, and as such, loves eating potatoes at any time of day! One Saturday morning, I found our fridge stocked with left-over champ from the night before, pork lardons, and eggs - from those ingredients, I rustled up a quick, delicious breakfast for the two of us and was duly rewarded with kisses and a trip to the farmer's market that afternoon.
To make the champ, you'll need:
* Potatoes (I go with about three normal-sized tatties a head for a generous portion)
* Spring onions or leeks (I think spring onions impart a much stronger flavour, so if you don't want it too onion-y, then go for leeks)
* Kale (I use either curly or black, either is very good)
* Cream (I typically use single, but I think most people use double - I just knew I was going to use a lot, and didn't want to add too many calories on!)
* Salt and pepper
To start, prepare your potatoes as you would your regular mashed potatoes. My method involves peeling the potatoes and then cutting them up into quarters. I put them in a pot filled with room temperature, salted water, bring it to a boil, and then simmer for 20 minute. If you have a different, tried and tested way, by all means, go for that (and let me know if it works better!).
Meanwhile, I dice the spring onions (including the green stems) and then add them to a pan with the cream (just enough cream to cover the onions). I bring that to a boil, simmer it for about 5 minutes, and then take it off the heat.
When the potatoes are done, I transfer them to a different bowl and let them steam off underneath a dish towel. I often try to use the same water used to boil the potatoes to then quickly boil the kale - just a way to save energy and time. To do this, you'll need a slotted spoon to take the potatoes out of the pot. I also don't tend to re-season this water, but I guess you could if you were so inclined.
The kale should be cut into a size similar to the onions - you don't want it to get in the way of the mashing, so make the pieces quite short. I found the Watirose ready-shredded curly kale was a perfect size. Only 2 minutes or so for the kale - I have over-boiled it before, and the kale disintegrated as soon as I started mashing the potatoes and turned them all green! Drain the kale and then return to the pot.
Once the potatoes are done steaming off (I usually poke them with a fork - if it comes apart easily, I'm happy to start mashing) I add them back to the pot, along with the spring onions and cream, plus a good helping of butter and some more salt (like I said, single cream made me feel a LITTLE better about this very indulgent side dish!). And then get to mashing! I don't have a masher and have experimented with several kitchen tools in the past - I now rely on a whisk to get the big mashing done, and then a wooden spoon to do the finer work. My arm is always sore afterwards, but it does make me feel a bit better about eating all these calories!
From there, you can plate up and enjoy along with your main course! Or, for a full meal:
* Pork lardons
* Free range egg
* Cooking oil
I started off with the pork lardons - they're quite fatty already, so I put in only a dash of cooking oil to get them started. Once I thought they were cooked quite thoroughly, I took them from the pan and then cooked the egg, sunny-side up, in the remaining fat and oil, to impart all the yummy flavours.
I then scattered the lardons on each serving of champ, and then laid the sunny-side up egg on top. To serve, we each mashed all the ingredients together! And then enjoyed with a spoon. It was so delicious - and we were full until dinner.
My favourite potatoes are locally grown by a nearly organic grower ,and I'll be cooking them at Christmas because they do taste better.
All our family like potatoes, and the recipe is one I've used many times over the years. I have a feeling its originally a Welsh dish called Tattws Carolyn, but we more often call it potato casserole in our house.
2x 400g tins of mushroom or chicken soup
1 large onion
Approx 300g cheese
About 1.5kg potatoes red ones (desiree) are nice, any largish ones will do
Cut the potatoes into thin slices,also slice the cheese and onion, and place in alternate layers in a casserole dish, (no lid) with a potato layer on top.Pour over the soup, if you only have one tin of it you can top up with milk, but all the potato spaces need to be filled with liquid, and the potatoes covered with a final layer of soup. Cook in a medium hot oven for about an hour or hour and a half, depending on the variety of potato, thickness of slices. When a knife goes easily through the potato it is ready.The top should look nicely brown, not burned.
Serve with veg or salad of your choice,eg brocoli or tomatoes.
As a variation add small slices of bacon, you could use leeks instead of the onions, or make up your own favourite.
One final spud-tip-if you're the mum (or dad) of a hard up student, donate them a sack of potatoes, so they never starve to death!
Potatoes surely must be one of the most versatile foods going, plus they are a lot more innocent as regards calories than people think they are - it's what we cook them in or put on them which can make them evil, rather than the makeup of the humble potato in its naked state.
I always make sure I have plenty of potatoes nestling in a dark corner somewhere, as when I'm going through one of my phases of just not knowing what to eat or don't fancy anything that's in the fridge or freezer, my trusty spuds always come to the rescue as I can fish various bits and pieces from the store cupboard and create a delicious, filling and sometimes nutritious potato-based meal.
I'd like to share the following four potato recipes which I've discovered over the years, simply by messing around with different ingredients and enjoying the results. They are all very tasty - I can't promise they are all low in fat and calories - and they can all be eaten as an accompaniment to other foods, or on their own.
All the recipes serve 2 people as an accompaniment to other food (apart from the soup), or will serve 1 person when taken as a meal in itself.
Hope you find these tempting!
1. SPICY POTATOES WITH POPPY SEEDS & CORIANDER
(Suitable for vegetarians & vegans)
1 very large or 2 smaller potatoes, peeled & cut into bite-sized chunks
1 tablespoon ground nut oil
Half a teaspoon of each of: turmeric, chilli powder, ginger, paprika
1 rounded tablespoon black poppy seeds
Lots of freshly ground black pepper
1 small onion, peeled and roughly chopped
1 squirt (to taste) of garlic puree
¼ pint water
1 tablespoon tomato puree
6 cherry tomatoes (leave whole, and leave the skins on)
A small bunch of fresh coriander, washed & finely chopped
In a medium-sized saucepan, heat the oil. Fry the onions and potato pieces until well browned, then add the turmeric, chilli powder, ginger and paprika. Fry for about 5 minutes over a fairly high heat (the mixture will go very dry), stirring continuously - allow the mixture to smoke just a tiny bit, but try to avoid breathing in the fumes directly. Then add the water, garlic puree, tomato puree and black pepper, and stir thoroughly. Bring to the boil (stirring occasionally), then turn the heat to a low simmer. Cover the pan with a tight-fitting lid, and simmer slowly for about 15 minutes (stirring about twice during the cooking time). Five minutes before the cooking time is up, stir in the cherry tomatoes - then complete the cooking process. Serve liberally sprinkled with the chopped coriander and the poppy seeds.
Notes: If you don't like coriander, you can use fresh snipped chives instead. Also, this works well if you use spring onions instead of ordinary onion. Note that the finished result makes a fairly dry dish.
2. QUICKIE CHUNKY POTATO & LEEK SOUP
(Suitable for vegetarians)
1 large peeled potato, cut into small chunks
1 large leek, washed and cut into rough chunks
2 tablespoons plain set Greek yoghurt
Either ½ or ¼ pint of milk, depending on how thick you like soup
Half a vegetarian Oxo cube, finely crumbled
A generous pinch of dried paprika
Lots of freshly ground pepper
Half a teaspoon of runny honey
2 tiny drops soy sauce
Place the potato pieces, leeks, milk, Oxo, paprika, honey and soy sauce in a medium-sized saucepan - mix well, and bring to the boil, stirring frequently, over a fairly high heat. Cover the pan with a tight-fitting lid, and simmer for 30 minutes, stirring occasionally. Just prior to serving, stir in the yoghurt, and sprinkle the surface of the soup with the black pepper.
Notes: This soup is great with warmed crusty fresh bread, and can be made suitable for vegans by using soya yoghurt and milk.
3. POTATO & SMOKED HADDOCK BAKE
(not suitable for vegetarians)
1 medium sized piece of smoked haddock fillet, cut into chunks
1 large potato, peeled and cut into bite-sized chunks
1 knob of butter or margarine, approx. 1oz
1 rounded tablespoon wholemeal flour
Half a pint of milk
Half a teacup of frozen peas, thawed
1 pinch ground nutmeg
Lots of freshly ground black pepper
Parboil the potato pieces in water for about 12 minutes, then drain. Arrange the haddock, peas and potato pieces in a deep oven-proof dish. Pre-heat the oven to medium (gas mark 4, electric 350F/180C). Meanwhile, and over a medium heat, melt the butter in a non-stick saucepan until the foam has subsided. Using a plastic or wooden spoon, blend the flour into the melted butter/margarine until it forms a smooth paste. Cook this paste over a medium heat, stirring continuously, for about 2 minutes. Gradually and slowly add the milk, stirring vigorously. When all the milk is blended into the flour/butter/margarine, raise the heat to high and bring to the boil, stirring continuously. If there are lumps, beat with a non-stick balloon whisk until the lumps have smoothed out into the sauce. Cook the sauce (still stirring or whisking continuously) for about 4 minutes until it thickens, then stir in the nutmeg. Pour the sauce over the fish/peas/potatoes and cook (uncovered) in the pre-heated oven for about 20 minutes. Just before serving, sprinkle generously with the black pepper.
4. SPICY HOME-MADE CRISPS
(suitable for vegetarians & vegans)
2 very large potatoes, washed
1 teaspoon each of chilli powder, black pepper, turmeric, ground ginger
Lots of clean vegetable oil
A little salt (optional)
Place the chilli powder, black pepper, turmeric and ground ginger into a large clean plastic bag, and shake up to blend thoroughly. You can leave the skins on the potatoes or peel off, whichever you prefer. Using a very sharp knife, slice the potatoes into very thin, almost transparent disc shapes. Pat the potato slices with clean kitchen roll to remove excess moisture, then place them in the bag with the spices. Shake vigorously so that the spice mixture coats the surface of the potato discs. Heat up the vegetable oil in a chip pan until it's very very hot - just as you would do for chips - and fry the potato discs, a few at a time, until they begin to curl at the edges and have gone crispy. Remove each batch of cooked potato discs from the oil with a slotted spoon, and drain on kitchen roll. Repeat until all the potato discs are cooked. Serve lightly sprinkled with salt, if desired. I prefer mine unsalted, but that's not to everybody's taste.
Note: If you want to re-use the oil which the crisps have been fried in, bear in mind that it will retain the flavour of the spices used.
I hope the above has got a few taste buds going, and that at least one of the recipes will appeal so much that you'll want to try it or them for yourself.
Thanks for reading - I promise they are all YUMMY!
This is how to make some utterly scrumptious Roast Potatoes, its simple, easy to do and they are always complimented by eaters.
So to start with you need potatoes, the best are red potatoes, you can generally buy a 1kg bag in most supermarkets for between £1-£1.80.
If you are cooking for 4 I suggest taking 8 or 9 decent sized potatoes and peeling them, then cut them into large equal sized pieces, slip a knife into the potatoes to allow them to breath when boiled and scrape the oval side of each potato with a fork to give a stripe on each potato to allow the oil to penetrate the potato making it extra crispy.
Parboil the potatoes for ten minutes until they are part boiled but still fairly firm. Take all the water from the pan, cover it with a lid and then shake the potatoes around , this should rough the potatoes up a bit and take off the edges.
While you've been boiling your potatoes you should have had the oven on at 200 degrees, you should pot a roasting tin coated with oil in the oven for a good amount of time until the oil is spitting.
Remove the potatoes from the pan one at a time, add to the tin and coat all sides in the oil, once all potatoes are in the tin, place in the oven and leave for 45 minutes turning once during the process, you should have lovely golden crispy Roast Potatoes with fluffy middles.
These go perfectly with roast dinners so the oven may have been going cooking your joint while you were boiling the potatoes, they taste great with apple sauce, gravy or mint and this recipe works every time for me.
I use Vegetable oil for the roasting, but I understand that you could use goose fat to make even better Roast Potatoes.
Spicy Potato Wedges
I love potato wedges but I find the frozen ones are very expensive for what you get, and I'm sure are packed full of additives and goodness knows what! So, if I have time and want to use up some potatoes, I much prefer to make my own with this simple recipe. It's easy to do, doesn't take long and I think the result is actually nicer than shop-bought ones; and feels healthier because it's homemade. If you already have a well-stocked spice rack then this is a very cheap recipe, needing only a few potatoes other than store cupboard ingredients. This recipe serves four people as part of a dish, or two as a good snack.
o 4 big potatoes
o ½ tsp Chilli Powder
o ½ tsp Coriander Powder
o ½ tsp Cumin Powder
o ½ Paprika Powder
o Teaspoon - Tablespoon of Turmeric
o Pinch of Salt
o Pinch of Black Pepper
You will need
o A mortar and pestle (or a dish to mix the spices in)
o A baking tray
o An oven and hob
o A sharp knife
o A chopping board
o A potato peeler (or if you're really good, just use the knife)
o A saucepan
o Preheat the oven to gas mark 7, around 220°C/425°C
o Wash the Potatoes but don't peel them
o Slice them into wedges
o Boil some water in a pan and parboil the potatoes for about 5 minutes, until slightly soft
o Meanwhile mix the spices in a bowl (crushing them together if using mortar and pestle)
o Coat the Potatoes evenly in the spice mixture. (The turmeric acts as a bulking agent and so helps the spices bind to the potatoes evenly. It also adds great colour.)
o Drizzle with olive oil
o Place in an oven for around 15 minutes or until potatoes are crispy and golden brown
o Serve alone with ketchup and mayonnaise, or alongside homemade pizza or burritos
Tip - add more or less chilli powder and cumin depending on how spicy you like them. My sister is very wary of spicy food and found these quanties ok!
Use less olive oil to reduce calorie intake.
A versatile root vegetable with a thousand and one uses.