Potatoes - New ideas needed


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or cubed and roasted with onion, garlic, catering bacon or spiced beef mince topped with cheese.
Pommes de Terre Dauphinoise
Pommes de Terre Sautées au Romarin
Pommes Paillasson
Purée de Pommes de Terre à l'ail

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or cassava
Thin-skinned ones boiled in their skins, then put on kebab skewers (cut into halves or quarters or left whole, depending on size), brushed with olive oil, sprinkled with a little salt and browned on the barbecue.

I say a little​ salt as I overdid it the first time -- the process seems to make the salt saltier.


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I have two can't fail spud recipes.

1. Cheesy Mustard Mash.

Boil spuds, drain, add milk butter, lots if mature cheddar, dollop of wholegrain mustard.

Get mashing.

2. Chorizo roasties.

Slice spuds into 1" cubes. Roast in olive oil and butter. Halfway through cooking add diced chorizo. Put back in oven and mix them up occasionally so the spuds get a good coating in chorizo juice.

Once finished I usually chuck a bit of rocket and halved cherry tomatoes in the mix to make it look poncey, if I'm really trying to impress, I'll dress it with a splash of balsamic vinegar too.


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Colcannon? My mother used to slice potatoes maybe about 1/2cm, make a thick batter and deep fry them, meal in itself. I do this when the oil in the chip pan needs replacing anyway as it gets full of bits of batter.
Cut em up into chunks roast and top with drained chopped tomatoes and strong cheddar. Lovely. That or mash as usual and stir in some garlic or even better a teaspoon of English mustard.

Seem to recall there was some bloke from the American potato board (or some such) who lived for some ridiculous time only eating spuds. Might be worth checking out some of his recipes if youre good with google.

edit- in fact scrap that last bit his recipes consist of putting different things in mash apparently http://www.bbc.co.uk/news/magazine-11864290
Get yourself a Tefal Actifry........Recipe book with it gives a load of ways to cook the humble tatty.......healthy way to cook ..does awsome chip with only a tablespoon of oil.......only downside to it .....made in france
£125.......cheep as chips......


Nom nom nom, courtesy of Rachel Allen

Leek, Potato and Blue Cheese Soup
Serves 4-6
25g (1oz) butter
2 leeks (about 300g/12oz),
dark green tops removed, white bits thinly sliced
2 potatoes (about 175g/6oz), peeled and chopped
2 bay leaves
Salt and freshly ground
black pepper
1 litre (13/4 pints) light vegetable or chicken stock
75ml (21/2fl oz) single cream
100-150g (4-5oz) blue cheese, such as Cashel Blue, Stilton, Gorgonzola or Roquefort, crumbled, plus 25g (1oz) for serving
1. Melt the butter in a medium-sized saucepan, add the leeks, potatoes and bay leaves. Season with salt and pepper and cover. Turn the heat down to low and let the vegetables sweat for 10 minutes, stirring every now and then to ensure they don't burn .
2. After 10 minutes add the stock, increase the heat and simmer for a further 8-10 minutes until the potatoes and leeks are soft. Remove the bay leaves, add the cream and the crumbled blue cheese and transfer to a liquidiser. Whiz the soup until it is smooth and velvety. Return to the saucepan to re-heat, tasting and seasoning if necessary.
3. To serve, pour the soup into warm bowls and sprinkle with the extra crumbled blue cheese.


Or you could have a go at Boxty, which is like a potato pancake thing - add in onions, garlic and suchlike to give it a personal twist and serve alongside bacon, eggs and things like that. google is your friend.

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