- Potato salad – Irish Style
- Spanish Omelette
- Bombay Potatoes
- Patatas Bravas
- Leek, Potato and Cauliflower Soup
- Mayan Gold Roast Potatoes
- Spicy Mayan Gold Wedges
- Mashed Mayan Gold Potatoes
- Potato Bread
As I was growing up, this is what I always understood was potato salad. I loved it and it was the only part of my mother’s version of ‘salad’ which I enjoyed – traditionally, lettuce, tomato, scallions, a boiled egg or perhaps a slice of cooked ham and the dreaded salad cream. I didn’t know that potato salad was boiled waxy potatoes with lots of mayonnaise, and a few herbs and a little seasoning – I prefer my mother’s version.
- 1 kg(2lb) potatoes – preferably not too waxy as you will need to mash them( leftover boiled potatoes are fine)
- A bunch of scallions (spring onions)
- 1 – 2 medium red onions
- Salt and freshly ground black pepper to taste
- 4 – 6 Tblsp vinegar ( a sharp vinegar is better so I use malt vinegar and add to my taste which is for a fairly sharp taste)
- Bunch chopped parsley
- Allow the potatoes to cool or use leftover, cold boiled potatoes.
- Mash the potatoes well.
- Add salt and pepper to taste.
- Chop the scallions or red onion finely and stir into the potatoes.
- Chop the parsley finely and add to the mixture.
- Add vinegar to give the level of sharpness you like.
- Arrange in a suitable serving dish and garnish with herb – chervil, mint, basil.
Note: – although I Iike parsley in this dish, I also enjoy chopped chervil, mint, coriander or basil. You might also like to try replacing the malt vinegar with balsamic vinegar, lime juice or lemon juice.
Although you can use the more waxy type salad potatoes for this recipe, the texture is so much better if you use floury potatoes.
Rrecipe by M. McCartney
There are many recipes for Bombay potatoes. Potatoes are, very much, a part of Indian food and this dish is one of the favourite side dishes. This is my take on this popular food – I do like it to be quite spicy.
- 3 large potatoes – waxy potatoes are best
- Vegetable oil or Ghee for frying (olive oil is not good as the smoke point is too low)
- 1 – 2 fresh or dried medium hot red chillies ( I like Joe’s long as the heat is fairly predictable even in poor weather years)
- 1 dsp cumin seeds
- 1 dsp yellow mustard seeds
- 1 tsp ground coriander seeds
- 1 tsp turmeric
- 1 small cube of fresh ginger – peeled and grated
- 1 tsp salt
- Small bunch fresh coriander – chopped
• Wash peel and parboil the potatoes. Cut into 2 – 3 cm chunks (1inch. Approx).
• Add approx 2 – 3 Tblsp. oil to a heavy pan and heat. Add the spices. When the mustard seeds and cumin seeds start to pop add the ginger and chilli. Don’t allow them to burn.
• Add the prepared potatoes and continue to cook until the potatoes start to brown. They should be slightly crisp around the edges and light brown or yellow.
• Add the salt to taste and the chopped coriander.
• Serve as a side dish to lots of Indian meals – enjoy!
- 1 medium cauliflower
- 4 – 5 good sized leeks
- ½ Kilo ( 1 lb) potatoes (not new)
- 3 – 4 cloves of garlic – well chopped or crushed
- 1 red onion – finely chopped
- 1 litre (2pints) vegetable or chicken stock
- 1 cup white wine
- Salt – to taste
- Freshly crushed black pepper
- Chopped parsley to decorate
- ½ tsp finely chopped lemon thyme
- Double cream to decorate
- Slice or shred the leeks then wash well to remove any soil or dirt ( personally, I like the green parts of leeks so, I keep in as much of this part of the leeks as possible).
- Peel the potatoes and cut into fairly small pieces.
- Cut the cauliflower into small florets and wash well.( make sure there are no hidden slugs)
- Peel the garlic and chop finely.
- Peel and slice finely or chop the onion.
- Add the oil or oil and butter to a large saucepan or soup pan and heat.
- Add the prepared vegetables and sweat (cook gently without browning).
- Add the wine and stock and bring to the boil, then reduce the heat until it is just simmering, until all the vegetables are soft – about 40 mins.
- If you are going to add herbs, use with discretion. This soup has a fairly delicate flavour which can be overpowered with too many herbs. I like a little lemon thyme.
- Add the salt and pepper.
- Put through a food processor if you have one – a hand held processor is excellent for this job. If you don’t have one, sieve the soup through a coarse sieve.
- Return to the heat and correct the seasoning to taste ( salt and pepper)
- Serve with chopped parsley and a swirl of cream – personally, I don’t add cream or more fat where it is not necessary.
This is a simple, wholesome and cheap soup. I have added lots of ingredients which enhance the flavour but, are not necessary. Leek and potato soup is excellent – just make sure the seasoning is right.
Serve with a sprinkle of chopped parsley and a hunk of wholemeal bread. Enjoy!
Mayan Gold Potato Recipes
- peeled Mayan Gold potatoes,
- olive oil,
- sea salt
- Cut the potatoes into even sized chunks and blanch in boiling water for 2 – 3 minutes.
- Shake the chunks gently in a colander to roughen their surfaces.
- Place the chunks on a roasting tin with high quality olive oil ( I heat the oil in the roasting tin, in the oven first, so that I am adding the potatoes to hot oil).
- Shake some sea salt over and bake in a hot oven – 220°C, gas mark 7 for 30 or 40 minutes, turning them occasionally until golden and crispy.
- (try also with chopped roughly chopped garlic and sprigs of rosemary).
- 450g(1lb) fresh Mayan Gold potatoes
- 25g(1oz) butter and 3 tsp oil.
- 1 finely chopped onion
- 1 red chilli( de-seeded and sliced)
- 2 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp turmeric
- Little water
- Fresh coriander leaves
- Melt the butter and the oil in a large pan.
- Add the onion and cook over a medium heat until soft but, not coloured.
- Add the chilli, coriander, turmeric and cumin.
- Cut the potatoes into wedges (wash but don’t peel) and add these to the pan.
- Toss well and fry for 2 minutes.
- Add a splash of water and a sprinkle of sea salt.
- Put in a hot oven – 200°C, gas mark 6 for 15 – 20 minutes, making sure all the water has evaporated.
- Put in a hot serving dish and scatter with fresh coriander and lemon wedges.
- 450g(1lb) Mayan Gold potatoes
- 25g(1oz) butter, a little milk, 1 – 2 Tblsp.
- ½ tsp. Wholegrain mustard
- Freshly crushed black pepper and sea salt to taste
- Peel the potatoes, cut into chunks and steam the for 10 – 12 minutes ( this time can vary so do watch the potatoes to make sure they don’t overcook and disintegrate.
- Heat the milk, then remove the potatoes from the heat and add the hot milk and butter. Mash well or put through a ricer.
- Add the mustard, salt and pepper to taste and mix in well. (Don’t use too much mustard or seasoning which might overpower the flavour of the potatoes).
This is one of my favourite ‘comfort’ foods ever. This recipe and method come from my Spanish teacher, Paz Cabo who made this for us and shared over a bottle of excellent wine.
- 3 large potatoes
- 7 eggs
- ½ a large onion
- Olive oil for frying
- Wash, peel and cut the potatoes into very thin slices.
- On a plate, sprinkle the potatoes slices with a generous amount of salt and allow to stand.
- Peel and finely chop the onion.
- Put olive oil into an omelette pan to a depth of approx, 2-3 cm (1 inch). Heat the oil until a piece of potato, when added to the oil starts to sizzle but, don’t allow the oil to get to smoking point. (olive oil has a low smoke point compared with many commercial vegetable oils!) You may need to cook the potatoes in 2 batches.
- Put the sliced potatoes into the pan and cook until they are well cooked without becoming too brown or crisp. Using a spatula, break up the pieces of potato as they cook.
- Break the eggs into a large bowl and whisk gently.
- When the potatoes are almost ready, add the chopped onions and continue to cook until they are also soft and transparent.
- Using a draining spoon to remove most of the oil, lift the potato and onion mixture from the pan and add them to the beaten eggs. Cook the second batch of potatoes and onions in the same way. Add to the eggs.
- Drain the oil from the pan ( this oil can be reused) then put a small amount into the bottom of the pan to cook the omelette ( 1 dsp. Approx).
- When hot ( but not smoking hot) add the egg and potato mixture and cook until the base is well browned and most of the ingredients have set.
- Place a large plate over the pan and carefully (over a sink or work surface, in-case you drop it – it is awkward and heavy) upturn the omelette onto the plate.
- Slide the omelette back into the pan with the uncooked side down and return to the heat.
- Cook until well set and browned on the lower side.
- Turn out onto a serving plate. Slice and serve as part of tapas or with salad as a totally delicious lunch or snack.
This dish is excellent as part of tapas or as a starter for a main meal
- 3 Large Potatoes
- 400 ml of tinned chopped tomatoes-better still, use your own frozen tomatoes see under using precious gluts
- 1 good tsp tomato puree
- 3 finely chopped garlic cloves
- 1 medium onion – finely chopped
- 1 medium red chilli – I like Joe’s Long as they are reliable – don’t se the seeds if you like it less hot
- ½ tsp ground cumin
- ½ tsp ground coriander
- Sea salt and freshly ground black pepper
- ½ tsp sugar
- Good handful of chopped coriander or parsley
- 5 Tablespoons of olive oil + 1 for the salsa
- Peel the potatoes and cut into one inch cubes approx. [ if you like you can leave the skins on].
- Gently fry the onion and garlic in a little olive oil without colouring.
- Add the chopped chilli and the spices and cook gently – don’t allow to burn.
- Add the tomatoes and the tomato puree and continue to cook gently for about 10 minutes.
- Add salt and pepper and the sugar to taste.
- Put the cubed potatoes into a pan of boiling water for about 3 – 5 minutes. Don’t allow them to overcook. Drain well.
- Put the oil into a pan [a wok is good] and heat. Add the potatoes and cook for about 10 -15 minutes until golden brown and crispy. Drain well and dry on kitchen paper.
- Place the potatoes in a serving dish or dishes.
- Add the chopped coriander or parsley to the salsa and mix in. Spoon the salsa over the potatoes and serve hot.
[from James Martin – a favourite TV chef]
- 1.35kg/3lb potatoes, well scrubbed and left whole in their jackets
- 290ml/½ pint milk
- 85g/3oz butter
- salt and white pepper
- 1 large bunch spring onions, finely chopped
- Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly.
- Boil the milk and add to the potato, together with the spring onions.
- Season and stir well.
- Pile into a serving dish.
- Make a well in the centre and add the butter. Serve immediately.
[a traditional Irish Bread]
- 250g [ ½ lb ] approx. cooked potatoes
- ½ tsp salt
- 25g [ 1oz ] butter
- 50g [ 2oz ] plain flour
- Mash the potatoes well while they are still hot – better still, put them through a ricer.
- Melt the butter and add it with the salt to the potatoes.
- Add enough of the flour to make a pliable paste – you may need a little more or less depending on the variety of the potatoes.
- Put the ‘dough’ onto a floured surface and shape into a flat round.
- Roll it out gently to about ½cm or ¼inch thick. [ If you have made a larger amount it is better to make two rounds.]
- Cut into 6 or 8 ‘farls’ or use a large round cutter.
- Grease a hot griddle or a heavy bottomed flat pan and bake the bread on both sides until it is browned.
- Potato bread can be served hot with butter [and even jam, my favourite!] or it can be fried as part of a traditional Irish ‘fry-up’.