Delicious Potato Recipes

Here are five recipes for potatoes which make them a delicious vegetable instead of the rather boring, white, dull objects most people think they are!

Boiled Potatoes

The best way to boil potatoes is in their skins. It is not necessary to peel them, just scrub them and remove all blemishes. Place them in cold water and boil water with salt added. When dry, leave them to dry in an oven dish in a warm oven for about 10 minutes - this will improve the flavour. Serve with butter or a sour cream spread.

Roast Potatoes

The best option is also to roast them in their skins, but also scrub them first and remove all blemishes. Roast them in the oven, either alone in an oven dish, sprinkled with olive oil and salt or roast them round the fat of your Sunday roast.

Baked Potatoes

You will need

• 10 potatoes

• 4 cups full cream milk (fat free milk will suffice)

• Salt and pepper

• Garlic

Scrub the potatoes and slice thinly. Rinse with cold water and dry in a paper towel. Rub an ovenproof dish with garlic and then butter. Fill with potatoes, seasoning each layer. Pour the milk over the potatoes so that they are just covered, and dot with butter. Bake at 325⁰F for about one hour, or until cooked and browned. 

Potato Casserole

You will need

• 10 potatoes

• 5 onions

• Salt and pepper

• Prepared Cheese sauce

• 1 cup grated Cheddar cheese

Scrub the potatoes and cut them into thin slices. Slice the onions. Fill a greased casserole dish with the potatoes and onions in layers, finish with potato. Season. Pour the cheese sauce over the vegetables and sprinkle the grated cheese over. Bake in oven at 200⁰F for one hour or until the dish is cooked.

Pan Fried Potatoes

You will need

• 8 potatoes

• 4 onions

• 4 tomatoes

• 1 cup diced bacon, cooked

• 1 Tbsp. cooking fat

• 1 cup grated Cheddar Cheese

• Salt and pepper

Scrub the potatoes and cut into thin slices. Slice the onions and tomatoes. Heat the fat in a frying pan and put in layers of potato, onion, tomato, bacon, cheese and seasoning. Finish with potato. Cover the pan and cook for 20 minutes. Brown the top under the grill and serve.

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Lamb Pie

Ingredients

·         750 g deboned lamb leg; diced

·         1 onion; chopped

·         1 celery stalk; chopped

·         2 carrots; peeled and diced

·         250 ml beef stock

·         15 ml Worcestershire sauce

·         20 ml fresh rosemary

·         Salt to taste

·         Olive oil for frying

·         Black pepper to taste

·         45 ml oats

Topping Ingredients

·         750 g potatoes; peeled

·         Salt to taste

·         50 ml fat-free milk

·         12.5 ml French mustard

Preparation

1.       Fry the meat in the oil over medium heat until brown

2.       Add the onion, celery, carrots, beef stock, Worcestershire sauce, rosemary, salt and pepper. Cover with lid and cook slowly for 45 minutes until meat is tender.

3.       Stir in the oats and bring to boil and then remove from heat.

4.       Preheat oven to 200⁰C (400⁰F)

5.       Boil the potatoes separately until tender and add salt. Drain and mash. Stir in milk and mustard.

6.       Spoon the meat mixture into an oven-proof casserole and spread the potato mixture over it.

7.       Make peaks in the potato with a knife.

8.       Bake for 30-35 minutes until the potato topping is golden brown.

Serves 4

Engela

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