1 kg of potatoes
Olive oil
2 sprigs of Rosemary
sea salt or Maldon salt
lots of cloves of garlic, unpeeled
black pepper
Heat the oven to 200 degrees
Oil the roasting dish
Put the potatoes in the dish
Add some more olive oil to the potatoes
Sprinkle with rosemary, salt and peppers
Add garlic cloves
Bake 1 hour
500 g savoury short crust pastry (I buy the sheets so that you don't have to roll them out)
7 medium potatoes (Rua or Desiree), peeled and cooked until just starting to get soft
700 g sliced ham
3 tbsp chopped basil
3 tbsp chopped parsley
sea salt and ground pepper
3 eggs
1/3 cup milk
1/2 cup cream
1 extra egg beaten with a little milk to glaze
Grease a 22 cm spring form pan with a little butter
Lay a sheet of pastry in the pan, you might need part of another one to go up the sides
Cut potatoes into 1/2 cm thick slices and layer in pan alternating with sliced ham and a sprinkling of herbs on each layer
Keep repeating the layers of potato and ham and herbs
Press down firmly
Beat eggs with milk and cream and gently pour over potatoes and ham
Cover pie with pastry
Make small slits in pastry
Refrigerate for 30 minutes (put on a plate as it will leak liquid)
Preheat oven 190 degrees
Glaze pie with mixture of extra egg and milk
Bake for 45 minutes
Cover with tinfoil
Bake for 45 minutes
Leave in tin for 10 minutes, cut in to wedges
600 g small new potatoes, scrubbed, cut in half
600 g kumara peeled and cut into 2 cm pieces
600 g carrots, peeled and cut into 2 cm pieces
50 g butter melted
2 tbsp olive oil
2 cloves garlic crushed
2 tbsp finely chopped rosemary
1 tsp cumin seeds
1 tsp yellow mustard seeds
pinch of chilli flakes
finely grated zest of lemon
sea salt and pepper
1/2 cup sour cream
1/2 cup plain Greek yoghurt
1 clove garlic crushed
1 tbsp of poppy seeds toasted
1 tbsp chopped flat leaf parsley
Put potatoes, kumara and carrots in large roasting dish
Combine Herb butter ingredients and tip over vegetables
Season and toss well to coat
Cover and roast for 30 minutes
Remove cover and cook until brown, turning regularly (another 20 mins at least)
Whisk sour cream until smooth then add yoghurt, garlic and poppy seeds
Season with salt and pepper
Pile vegetables in a serving bowl and drizzle over a little dressing
Scatter over parsley and serve remaining dressing separately
2 beetroot cooked until tender and diced
750 g potatoes scrubbed and cooked until just tender and dice
salt and pepper
3 eggs cooked, shelled and diced
1 cup Best Foods Mayo
1 tbsp chopped Dill
2 tbsp chopped flat parsley
2 tbsp lemon juice
2 sticks white celery washed and diced
4 gherkins sliced
1 tbsp capers drained and sliced
Cook beetroot, potatoes. eggs and dice
Mix mayo with herbs, lemon juice, salt and pepper
Mix in celery, gherkins and capers
Mix mayo in carefully, sprinkle Dill over
small potatoes scrubbed
Kumara peeled and cubed (2 cm)
Carrots peeled and cut (2 cm)
Herb Butter
50 g butter melted
2 tbsp olive oil
2 cloves garlic crushed
2 tbsp rosemary chopped
1 tsp cumin seeds
1 tsp yellow mustard seeds
pinch chili flakes
salt and pepper
Dressing
1/2 c sour cream
1/2 c plain yoghurt
1 clove garlic crushed
1 tbsp poppy seeds toasted
1 tbsp flat leaf parsley chopped
Preheat oven to 180 C
Put potatoes, kumara and carrots in large roasting dish
Combine herb butter ingredients and tip over veges
Season and toss well to coat
Cover and roast for 30 mins
Remove cover and continue to cook until golden brown
Make dressing by whisking sour cream until smooth
Stir in yoghurt, garlic and poppy seeds
Season
Pile veges in a bowl, drizzle over some of the dressing, scatter parsley over
Serve with remaining dressing in a jug
Potatoes
Crushed Garlic
Olive oil
Rock Salt
Pepper
Cubes of butter
Scrub potatoes and halve length ways
Boil potatoes until just starting to get soft
Mix olive oil, garlic, salt and pepper and brush over potatoes
Dot with butter
Roast 200 degree C until brown (you might need to grill for a few minutes)
Agria Potatoes
Olive oil
salt
Peel potatoes and boil well salted water until just tender
Drain well and rough up potatoes by shaking in sauce pan
Tip into a baking pan
Drizzle olive oil lavishly over potatoes
Salt and pepper over the top
Leave them for 10 to 15 minutes
Put into oven 220 degrees until crunchy (about 30-40 minutes)
Potatoes
Olive oil
Salt
Pepper
Preheat oven to 180
Put in a bowl and add oil, salt and pepper and mix well
Put baking paper on a baking tray
Pile potatoes on the tray
Bake for approx 1 hour until they are crispy on the outside.
Kumara
Olive oil
Salt
Pepper
Preheat oven to 180
Put in a bowl and add oil, salt and pepper and mix well
Put baking paper on a baking tray
Pile kumara on the tray
Bake for approx 1/2 hour until they are crispy on the outside.
750g small new potatoes, washed and halved
1 kg broad beans shelled/or Endamame beans
4 small/medium zucchini
1 tbsp mirin
1 tbsp soy sauce
1 tbsp lemon juice
1 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp crushed chilli or good shake of chilli flakes
Preheat oven to 220 degrees C
Boil potatoes until just tender, drain and cool
Add broad beans to boiling water, cook 2 mins, drain
Mandoline zucchini into long ribbons
Put cooled potatoes, beans and zucchini into a bowl.
Mix mirin, soy sauce, lemon juice, vinegar, sugar and chilli and stir until sugar is dissolved
Add to potato mixture just before serving.
potatoes
duck fat
butter
seasoning
Peel potatoes, chop into bite size pieces
Boil in a saucepan of water until just tender
Heat duck fat and butter
Add potatoes and saute until golden brown
Bacon or Prosciutto
Potatoes parboiled and quartered
Olive oil
Sea salt and cracked pepper
1/4 cup maple syrup
1 tbsp white balsamic vinegar
Preheat oven to 200 degrees celcius
Wrap each slice of potato in bacon or Prosciutto (Make sure it wraps right around each slice)
Place on a large baking tray lined with Baking Paper (make sure that the baking paper covers all of the bottom, otherwise the syrup will burn)
Drizzle with oil and sprinkle with salt and pepper
Roast for 20 minutes
Mix maple syrup and balsamic vinegar
Brush over potatoes
Roast a further 8-10 minutes
2 tbsp thyme leaves
1 tbsp sea salt flakes
1.5 kg starchy potatoes, peeled and thinly sliced
100g unsalted butter, melted
1 tsp cracked black pepper
Preheat oven to 200 degrees C
Place Thyme and salt in a bowl and mix, reserve and set aside 2 tsps of mixture
Place the potatoes, butter, pepper and thyme salt in a large bowl and toss to combine
Divide the mixture in lightly greased muffin tins
Bake for 35 to 40 minutes until golden and crisp
Use a palette knife to remove them carefully, sprinkle with remaining thyme/salt
Bake stacks in advance and place on a baking tray with baking paper. Reheat at 180 for 15 minutes
1.5 starchy potatoes, peeled and finely sliced on a mandolin
1/2 cup chopped marjoram leaves
1/2 cup (40g) finely grated pecorino
sea salt and cracked black pepper
1/2 cup (120g) duck fat
Preheat oven to 200 C
Place potato, marjoram, pecorino, salt, pepper and duck fat in large bowl and toss to combine
Divide potato between holes of 12 1/2 cup capacity muffin tin
Cover with baking paper and foil
Cook for 30 minutes, remove baking paper and foil, reduce temperature to 180 C and cook for 20-25 mins until golden
Sprinkle with salt and pepper
Potato will sit slightly above muffin tin and will shrink
250g unsalted butter, chopped and softened
4 anchovy fillets
2 tbsp baby capers
1 clove garlic, crushed
1 cup flat-leaf parsley leaves
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1/2 tsp sea salt flakes
cracked black pepper
baby potatoes
Place the butter, anchovies, capers, garlic, parsley, Worcestershire sauce, tomato paste, salt and pepper in a food processor and process until finely chopped
Place the mixture on to baking paper and shape into a log
Roll to enclose, twisting ends to seal
Refrigerate for 2 hours or until firm
Roast potatoes in oil, salt and pepper
Serve with slices of butter
You can keep extra butter wrapped and refrigerated for up to 2 weeks
1 kilo small waxy potatoes, scrubbed
2 large red onions peeled, cut into wedges through the root
1 red capsicum, thinly sliced
4 Bay leaves
12 whole cloves garlic, skin on
leaves from 2 big sprigs rosemary
3 tbsp olive oil
1 tsp cumin seeds
sea salt and pepper
large knob of butter
Preheat the oven to 180 C
Cook the potatoes in a pot of boiling salted water until they are 3/4 cooked
Drain and set aside until cool enough to handle
Press down on each potato to lightly crushed
Place the potatoes in a large baking tray with all the remaining ingredients except the butter
Toss together, season generously then dot over the butter
Roast for30-40 mins, turning once, until the potatoes are golden and crisp in places and the onion is tender
Transfer to a serving bowl and scatter with a little sea salt
Potatoes cut into small chunks
2 tsp cumin seeds
1 tsp yellow mustard seeds
1 tsp turmeric
5 cloves garlic
1 tsp salt
dried chillies
juice of 1lemon
100mls of water
4 tbsp of peanut oil
Bake for hour and a quarter at 200 C
Take seeds out of cucumber
Squeeze juice out
Add to 250ml plain yoghurt
Mint leaves and salt
1 kg chat (baby) potatoes
80g unsaltedd butter, softened
1tbsp Dijon mustard
1tbsp finely chopped tarragon
1tbsp finely chopped chives
1tbsp finely chopped flat leaf parsley
sea salt and cracked black pepper
Place potatoes in a saucepan of cold salted water over high heat and bring to boil
Cook for 18-20 minutes or until tender
Drain and allow to cool slightly before removing skins
Place butter, mustard, herbs, salt and pepper in a large bowl and mix to combine
Add the potatoes and toss to coat, serve warm. Serves 4-6
1.3kg waxy potatoes, scrubbed
350g frozen peas
1/2 cup (120g) sour cream
1/2 cup (150g) mayonnaise
large handful of mint leaves
1-2tbsp snipped chives
2 large rashers bacon, rind removed and bacon diced
Cook potatoes until just tender
Cool a little and peel skins, put potatoes in large bowl
While potatoes cooking, boil peas until just tender
Drain and dunk into iced water
Drain peas
Tip most of the peas into food processor with sour cream and mayonnaise, add mint, chives and salt, blend until smooth, taste
Pour the puree over the potatoes and gently mix
Cook the bacon, and dice into small pieces
Sprinkle bacon, extra peas and mint over the top
1 kg desiree (waxy) potatoes, parboiled and quartered
12 slices prosciutto, sliced lengthways
2 tbsp extra virgin olive oil
sea salt and pepper
1/4 cup (60ml) maple syrup, plus extra to serve
1 tbsp white balsamic vinegar
Preheat oven to 200 C
Wrap each potato wedge with one piece of prosciutto and place on a large baking tray lined with non stick paper
Drizzle with oil and sprinkle with salt and pepper
Roast for 20 minutes
Mix to combine the maple syrup and vinegar and brush over the potatoes
Roast for a further 8-10 mins until potatoes are glossy and golden
Drizzle with extra maple syrup
Serves 4-6
2 tbsp oil
3 tbsp tomato purée
1 tsp smoked paprika
800g potato, cut into small chunks
4 garlic cloves
juice ½ lemon
handful flat-leaf parsley leaves, roughly chopped
STEP 1
Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
STEP 2
Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.
1 kilo small red potatoes (washed)
80 g butter
2 tbsp finely chopped fresh mint
1 long red chilli, finely chopped
sea salt and pepper
Cook the potatoes in salted boiling water until just tender
Drain well
Break some of the potatoes in half and pile into a serving dish
Melt butter in saucepan, swirl in the mint and the chilli
Immediately pour over the potatoes and season generously with salt and pepper
400g roasting potatoes, thinly sliced
40g grated Gruyere
80g sour cream
1 tbsp chives
sea salt and cracked pepper
Preheat oven to 180 C
Cut 4 x 30cm x 40cm sheets of non stick baking paper
Place the potato slices down the centre of each sheet overlapping them slightly
Combine gruyere, sour cream, chives, slat & pepper in a bowl
Spoon the gruyere mixture over each of the potato parcels, spreading it over the potatoes
Wrap the paper over the potatoes and fold the ends to enclose the parcels
Place on a baking tray and bake for 45 mins or until cooked through
2 kg potatoes peeled and cut into chunks
2 tbsp plain flour
2/3 cup of peanut or grapeseed oil
50 g butter, melted and cooled
2 tbsp white miso paste
1 lemon halved
Garlic chives for serving
Preheat oven to 200 C
Bring a large saucepan of water to boil over high heat
Add potatoes and cool for 10 mins until almost tender
Drain potatoes and leave in colander for 2 mins to dry, then scatter with flour and shake up to ruffle edges to form a paster
Place the potatoes on a large oven tray, drizzle with oil
Roast for 45 mins, turning every 15 mins until golden
Drain any excess oil from the pan
Combine the butter and miso and brush over the potatoes, return to the oven with halved lemon, reduce heat to 180 C and cook for a further 30 mins, turning until a deep golden brown
Serve scattered with chopped garlic chives, pepper and salt flakes
500g baby potatoes, scrubbed clean
1 tbsp. vegetable oil
1 tbsp. extra-virgin olive oil
1 tbsp. freshly chopped rosemary
1 tsp. garlic powder (optional)
1/2 tsp. chili powder (optional)
salt and Freshly ground black pepper
fresh herbs
Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat oils.
Add potatoes and season with rosemary, salt and pepper. Cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes.
Flip potatoes and cook until golden on other sides, 4 to 5 minutes more.
Sprinkle with garlic powder and chili powder, and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.
Serves 6
1 kg small potatoes, halved
50g parmesan, finely grated
1 tbsp Tuscan seasoning
2 tbsp plain flour
1/4 cup olive oil
Preheat oven to 200 C
Pat potatoes dry with kitchen towels
Combine parmesan seasoning and flour in a small bowl, season with salt and pepper
Add oil to to a large non-stick roasting pan, tilt pan so oil covers base
Sprinkle evenly with parmesan mixture
Place potato halves, cut-side down over parmesan layer
Bake 30 mins. Turn over potatoes.
Bake 10-15 mins until tender and golden
5.5 kg large sebago (starchy) potatoes, peeled
310g duck fat, melted
1 tbsp sea salt flakes
1 tsp cracked black pepper
1/4 cup oregano leaves
2tbsp sea salt flakes
Preheat oven to 200 C
Trim the rounded edges of each potato to make large rectangles and thinly slice on a mandoline
Place in a large bowl, add the duck fat, salt and pepper, toss
Working along the short edge of a 24cm x 37cm roasting pan, arrange the potato upright from right to left to fill the pan
Roast for 1 hour 15 mins or until golden and crisp
Make oregano salt by putting oregano and half the salt into a small food process and process until finely chopped.
Transfer to a small bowl, add the remaining salt and mix to combine
Sprinkle potatoes with oregano salt to serve