This recipe for plain mashed potatoes makes the creamiest, fluffiest mashed potatoes imaginable. If possible, purchase floury potatoes especially suited for mashing – check that the other varieties are completely tender before attempting to mash them. Be sure to try the variations listed below for an interesting take on this popular starch staple.
Dumplings probably originates from peasant cuisines of various parts of the world where soups and stews feature al lot. That is soups and stews with lots of vegetables and a little meat. Dumplings, added to the soup or stew, are a simple and economical way of stretching the amount of servings. The dough for most dumplings are based either on wheat or maize, or on one of vegetables from which bread dough can be made, e.g. potato, pulses, etc.
40o g potatoes, quartered
250 ml water
1 large egg
75 ml cake flour
2.5 ml salt
1 ml garlic & herb seasoning
15 ml parsley, finely chopped
5 ml baking powder
additional flour if necessary
Place the potatoes and water in a small saucepan and bring to the boil.
Reduce the heat, cover and simmer gently until completely tender and dry.
Mash thoroughly and beat in the remaining ingredients, adding extra flour if necessary to form a stiff batter.
Place spoonfuls of the dumpling mixture onto the meat stew and cover with a lid.
Simmer gently for about 10 minutes or until the dumplings are cooked through when tested with a metal skewer.
Lift off the dumplings and spoon the stew into a hot serving dish, placing the dumplings neatly on top.
This recipe is a new and refreshing take on traditional potato salad. The potatoes are left unpeeled, which not only saves time, but adds fibre to the salad. It can be served hot, chilled or at room temperature.
750 g new potatoes
45 ml olive oil
2 anchovies, chopped
15 ml capers, rinsed and finely chopped (optional)
zest and juice of a lemon
60 ml parsley, finely chopped
100 ml olives, pitted and chopped
Cook the potatoes in boiling, salted water for 20-25 minutes, or until tender. Drain well.
In a large bowl, mix together the olives, olive oil, anchovies, capers, lemon zest and juice and parsley.
Croquette, from the French croquer, “to crunch”, is a small breadcrumbed fried roll that usually has mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese or vegetables as a main ingredient. It is usually shaped into a cylinder, disk or oval shape, and then deep-fried.
Also known as tortilla, a Spanish omelette should not be confused with a flour tortilla, which is a type of flat bread. One of the best things to do with leftover cooked potato is to make tortilla for breakfast!
Saddlepback potatoes, also known as Hasselback or Accordion Potatoes, are essentially a Swedish recipe which has traveled over time to various parts of the world. Although not very different from Baked Potatoes, the Saddleback recipe has a unique identity of its own. Once cooked, the preparation is crusty on the outside and soft on the inside.The recipe has its roots in Sweden and is named after Hasselbacken, a Stockholm restaurant which first served the preparation in the 1700s. After becoming a favorite of the people in Stockholm and Sweden, the popularity of the dish spread. The potatoes are a common household preparation and are served in restaurants and eateries around the world.
50 g butter
50 ml olive oil
30 baby potatoes or 15 medium potatoes
Pre-heat the oven to 200 º C for for baby potatoes or 210 º C for medium potatoes.
Peel the potatoes or leave them unpeeled if preferred – be sure to scrub the potatoes very well with a vegetable brush if you are planning on leaving the skin on!
Work with one potato at a time and place it on a chopping board on its flat side with the wide side facing you.
Cut the potato across the top with a utility knife in 5 mm intervals. Do not cut deeper than one third of the height of the potato, i.e. only cut until the knife disappears, then stop cutting.
Place the butter and oil in a roasting pan and heat it in the oven until sizzling.
Transfer the potatoes to the roasting pan and coat them in the oil mixture on all sides.
Take the Maldon salt between you fingers and crush it before sprinkling it onto each potato.
Roast the baby potatoes for about 40 minutes and the medium potatoes for 1 hour 15 minutes.
Turn the potatoes halfway through the cooking time and spoon the oil mixture over them.
Transfer to a warmed serving platter and serve as the starch component of a meal.
Baby potatoes should be about 60 g each and the larger potatoes 100 g each.