Hot potato
Irresistible, satisfying and comforting, good old spuds come in spicy, creamy or cheesy disguise for today’s recipes
Spicy Potato Wedges with Chilli Dip
Serves 2
500g potatoes, washed well and cut into wedges
2 tbsp olive oil
2 garlic cloves, crushed
1 tsp ground allspice
1 tsp ground coriander
1 tbsp paprika
for the dip
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
200g can tomatoes, chopped
1 fresh red chilli, seeded and finely chopped
1 tbsp balsamic vinegar
1 tbsp fresh coriander, chopped
l Preheat the oven to 200°C/400°F/gas mark 6. Place the potato wedges in a saucepan of cold water. Bring to the boil, then lower the heat and simmer gently for 10 minutes or until softened slightly. Drain and pat dry on kitchen paper.
l Mix the oil, garlic, allspice, coriander and paprika in a roasting tin. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes, turning occasionally.
l Meanwhile, make the chilli dip. Heat the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes until soft and golden. Add the tomatoes with their juice and stir in the chilli and vinegar.
l Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper, stir in the fresh coriander and serve hot, with the wedges.
Puffy Creamed Potatoes
Makes 6
275g potatoes
creamy milk and butter for mashing
5ml parsley, chopped
5ml tarragon, chopped
75g plain flour
1 egg
120ml milk
l Boil the potatoes until tender and mash with a little milk and butter. Stir in the chopped parsley and tarragon and season with salt and pepper. Preheat the oven to 200°C/400°F/gas mark 6.
l Process the flour, egg, milk and a pinch of salt in a food processor or blender to make a smooth batter. Place about ½ tsp oil for in each of six ramekin dishes and place in the oven on a baking tray for 2-3 minutes, until the oil is very hot.
l Working quickly, pour a small amount of batter, about 4 tsp, into each ramekin dish. Add a heaped tablespoon of mashed potatoes and then pour an equal amount of the remaining batter in each dish. Place in the oven and bake for 15-20 minutes until the puddings are puffy and golden brown.
l Carefully ease puddings out of ramekins. Serve with a vegetable casserole or for a meal on its own with salad.
Cheese and Potato Patties
Makes 20
500g potatoes
115g feta, crumbled
4 spring onions, chopped
3 tbsp chopped fresh dill
1 tbsp lemon juice
1 egg beaten
black pepper
olive oil for frying
l Boil the potatoes in their skins in lightly salted water until soft. Drain, then peel while still warm and mash. Fold in the feta, onion, dill, lemon juice and egg. Season lightly to taste.
l Cover the mixture and chill until firm. Divide the mixture into small balls, then flatten them slightly. Dredge with the flour and shallow fry or grill until golden on both sides. Drain on kitchen paper and serve at once.
