Recipe of the week : 3 easy ways to whip up a Potatoes

News| 21st June 2022
Recipe of the week : 3 easy ways to whip up a Potatoes
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The poor old spud has regularly been misunderstood. When carbohydrates became the enemy, we all pushed the potato aside in favour of vegetables with less carbohydrates!

Well, thank goodness we now understand the health benefits of potatoes and are including this versatile veg in our diets once more. Potatoes are a great source of complex or good carbohydrates and come with other important nutritional benefits like essential vitamins and minerals. With less “starch” than rice or pasta and with vitamin C, iron and magnesium, potatoes are an important part of a healthy diet.

Potatoes are a great value ingredient and are amazingly versatile in the kitchen. When feeding my tribe of growing kids I often reach for a potato to fill them up and keep them full and well fed for longer.

Keep reading for three quick, easy and most importantly delicious ways you can whip up a potato dish today.

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Each recipe serves 4

1) Brown Butter, Garlic and Parmesan Mash

Ingredients

  • 1kg red or white Potatoes, peeled and chopped into even size pieces
  • 100ml milk, warmed
  • 100g, butter
  • 3 garlic cloves, peeled and smashed
  • 100g parmesan, grated fine

Method

  • Place potatoes in a large pot with 1 tbsp salt and fill with water to 10cm above potatoes.
  • Bring to a boil over high heat then reduce heat so it’s simmering rapidly.
  • Cook for 15 minutes or until potatoes are fork tender and fall apart when you push into them.
  • Meanwhile place the butter and garlic into a small pot over medium heat and cook until the butter has just browned. Set aside.
  • Once cooked, drain your potatoes well, and return to the pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
  • Add warm milk slowly and mash well, using the milk to make it looser as desired.
  • Stir through two thirds of the browned butter and garlic as well as the parmesan and season to taste.
  • Transfer to a serving bowl, make pretty swirls across the top and drizzle over remaining  butter.

2) Spicy Potato Wedges

Ingredients

  • 6 red potatoes
  • 3Tbsp olive oil (or just enough to help the spices stick)
  • ½ Greek yogurt, full fat

Spice Mix

  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp thyme, dried
  • ½ tsp cayenne pepper

Method

  • Pre-heat oven to 200°C fan forced (220°C without fan).
  • Combine all spices in a small bowl and mix well. Set aside.
  • Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges.
  • Place potatoes in a large bowl, drizzle over oil and toss well to coat.
  • Repeat this with the spices.
  • Spread out on the tray, ensuring the cut side lies flat on the tray.
  • Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
  • Serve immediately.
  • I’m a fan of spicy wedges with yogurt to dip, but feel free to choose your own saucy adventure.

    Cooks Note

    Don’t use too much oil, Just enough to coat or the wedges will become soggy.

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3) Warm Potato Salad with Lemon Mustard Dressing

Ingredients

  • 700g red potatoes, cut into 4-6 even rounds, width ways
  • 125g bacon, roughly diced
  • 1 tbsp olive oil
  • 4 spring onion, finely

Dressing

  • ½ cup Greek yogurt
  • ½ cup mayonnaise
  • 2 tbsp Dijon or mild English mustard
  • 2 tbsp lemon juice
  • Salt, to taste
  • Honey, to taste

Method

  • Place your potatoes into a large pot of salted water, bring to a simmer and cook until fork tender.
  • Meanwhile, combine all Dressing ingredients in a large bowl, whisk well, season to taste and set aside.
  • Drizzle oil into a medium fry pan over high heat and add the bacon. Cook to your liking then remove from the pan to a paper towel-lined plate and set aside.
  • Once the potatoes have cooked, drain well and add immediately to your dressing in the bowl.
  • Add two thirds of the bacon and spring onion and stir through.
  • Place the potato salad in a serving bowl then finish off with the remaining bacon and spring onion.

Cooks Notes

If you’d like to add more green to your salad you could include half a cup of cooked and drained peas or a cup of baby spinach and stir through.

Styling

  • Tray House & Garden - Myer
  • Robert Gordon ceramic bowl - Myer
  • Oval platter, Salt & Pepper - Myer
  • Sable plate - Kmart
  • Small ceramic bowl blue, Salt & Pepper - Myer
  • Forks, Peru by Vue - Myer
  • Winston gold serving spoon - Target
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