Wednesday, 11 May 2016

The humble potato

Today, I am going to give you some yummy potato recipes!  These are some of my fave recipes to make.  They always go down a treat with the family :)

The roast potatoes are a product of Jamie Oliver's influence.  Now in the recipe, I have said to use the microwave, but if you prefer, you could just par boil in a saucepan.  You can also mix it up with your flavourings - olive oil/duck fat/bacon fat, fresh herbs, garlic, balsamic vinegar, chicken stock cube crumbled - whatever you fancy!

The next two recipes are using both leek and potato.  A soup and a potato bake.  Both are delicious!  In fact, I have made both of them this week - that's how good they are!

Super easy, crispy roast potatoes!

Wash potatoes and prick all around each one. Place into a microwave safe bowl. 
*try to use ones of similar size.
Cover with cling film and pop in the microwave for approx 10 minutes (this will vary depending on size of potatoes)

Meanwhile, switch oven to grill and turn it up high. 
Place a heatproof dish in oven to preheat.
When potatoes are done, put them in the preheated dish with a drizzle of olive oil, salt and pepper and some rosemary sprigs.  A clove of garlic, crushed is nice added too.

Pop in the oven for a further 5-10 minutes.
You will get lovely fluffy potatoes with a crispy skin.

You're welcome!

Cheesy Leek and Potato Bake

Two large potatoes
One leek
300ml cream
1 cube chicken stock
pinch of sage
grated cheese

Slice potatoes into 5mm slices and place in a saucepan.  Bring to the boil and simmer for 5 minutes.
Preheat oven to 200C
Slice leek.
Heat a dollop of butter in a frying pan, add leek to the pan and season with salt and pepper.  Cook until softened.
Drain potatoes, and add to the frying pan, giving a light stir.
Sprinkle with sage and chicken stock cube (crumbled), then pour cream over top.
Let it heat through and then tip into a baking dish, top with grated cheese and pop in the oven for around 30 minutes, or until golden and bubbling.

Leek and Potato Soup

One leek
Two large potatoes
4-5 cups of chicken or turkey stock
Pearl barley
Tin of lite coconut cream

Cut leek and potatoes into 1cm chunks.
Heat up a large saucepan and add a smidge of butter.
Add leeks, seasoning with a little salt, and pepper.  Give them a few minutes, and then add the potatoes.  Cook, stirring occasionally, for around 5-10 minutes.
Add whichever stock you are using.  I happened to have some turkey stock in the freezer, so I used that.
Add pearl barley.
Bring to the boil and let it simmer on a low heat for a few hours.
*Soup is always better when it has cooked for a long period of time.
Around quarter of an hour before serving, add coconut cream - you can also use regular cream, or if you are intolerant, you can omit altogether.

Serve with some garlic bread, or buttered toast :)

There you go!  I hope you enjoy these recipes!  Have a great week, and happy cooking!

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