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Potato recipes - Our favourite potato recipes so you can make the most out of your organic potatoes

potato recipes

Here's a collection of potato recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our potato producer and order yours click here.

Potato and Kale Soup
Leek and Potato Bake
Leek and Potato Soup
Parsnip and Potato Casserole
Parsnip, Potato and Cheese Cakes
Rosemary, Sea Salt Roast New Potatoes
Cajun Mashed Potato
Olive and Potato Salad
Spicy Potatoes and Cauliflower
Potatoes with Red Peppers and Garlic
Potato, Broccoli and Cauliflower Bake
Balsamic Potato Salad
Chicken and Potato Madras Curry
Stuffed Bonfire Potatoes
Rosemary Mashed Potatoes and Parsnips with Caramelised Onions
Potato Cake and Smoked Salmon for One
Potato and Onion Thai Green Curry
Cheese and Potato Soup with Carrots
Potato Pancakes
New Potato and Smoked Salmon Eggs Benedict
Bubble and Squeak Cakes
New Potato and Herb Pizza
Honey mustard potato salad with mint and chives
Jersey Royal Potatoes - 10 easy ideas!
Exmoor Pasties
Beetroot Consommé with Parsley Potato Dumplings
Twice Baked Potatoes
Roasted Hasselback Potatoes
Potato & Goat Cheese Gratin

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Potato and Kale Soup

You could also use spring greens or savoy cabbage for this recipe. For a vegetarian version, just leave the spanish sausage out.

450 g potatoes
1 clove garlic
1/2 small onion
225 g curly Kale
115 g spanish chorizo
4 tablespoons olive oil

Peel and slice the potatoes. Place them into a pan with the garlic, onion, and some salt and pepper to season. Cover generously with water and simmer until the potatoes become tender. Mash it until very smooth. You may need to add water to give it a soupy consistency. Return to the pan and add lots of pepper. Prepare the kale by chopping off the stalks and finely shredding the leaves. Bring the soup back to the boil and then add the kale and sausage and simmer for around 5 minutes. Pour into 4 bowls, adding a tablespoon of the olive oil to each bowl to serve.

Leek and Potato Bake

225 g (1/2 lb) potatoes
2 medium leeks
250 ml single cream
2 medium eggs
One large handful of grated cheese and/or Breadcrumbs
Salt and pepper to taste

Peel and slice the potatoes. Clean the leeks by slicing then lengthways and fan them out under running water. Slice these also. Layer the potatoes and the leeks in a greased baking dish, sprinkling a little salt and pepper over each layer. Mix the cream and eggs together in a separate bowl. Pour over the ingredients in the baking dish. Sprinkle some cheese and/or breadcrumbs on top. Bake for 45-60 minutes, or until the potatoes are soft and the top is browned. Tip: This recipe is adaptable for Vegans. Simply take out the eggs and replace the cream with readily available Soya Cream. Add some onions and mushrooms to the dish to intensify the flavour. Very tasty!

Leek and Potato Soup

38 g (1¼ oz) unsalted butter
2 teaspoons oil
4 leeks, sliced
2¾ potatoes, sliced
790 ml (1½ pints) chicken stock
1/8 teaspoon grated nutmeg
120 ml (4 fl oz) cream
Fresh chives (optional), chopped, to garnish

Heat butter and oil in a saucepan over medium high heat. Add leeks and sauté about 10 minutes or until softened. Add potatoes, stock, nutmeg and salt and pepper to taste. Cover and simmer about 30 minutes or until vegetables are tender. Cool slightly, then transfer to a blender or food processor and purée. If soup is to be served hot, return to saucepan, add cream and just heat through; do not boil. Adjust seasoning if necessary. If serving cold, stir in cream and chill. Garnish with chopped chives, if desired.

Parsnip and Potato Casserole

230 g parsnips, peeled and chopped
230 g potatoes, peeled and chopped
4 tablespoons swiss cheese, grated
1 tablespoon grated parmesan cheese
2 tablespoons light cream
1¼ tablespoons unsalted butter, softened
2 tablespoons fresh parsley, chopped

Preheat oven to Gas Mark 5/19°0C/375°F. Place parsnips and potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain and return vegetables to pan. Mash well. Stir in the remaining ingredients. Season with salt and pepper to taste. Pour mixture into a buttered baking dish. Bake 20 minutes until mixture is bubbly.

Parsnip, Potato and Cheese Cakes

1 onion, peeled and sliced
350 g potatoes, peeled and grated
225 g parsnips, peeled and grated
1 garlic clove, peeled and crushed
1 tablespoon chopped fresh sage
1 egg, lightly beaten
2 tablespoons sunflower oil
175 g cheddar cheese
Salt and pepper to taste

Use a kitchen towel to absorb the excess moisture from the grated vegetables before mixing them together with the onion, garlic and sage in a large bowl. Season with salt and pepper. Stir in the egg and mix well. Heat the oil in a large pan. When hot, spread half of the vegetable mixture over the base of the pan. Scatter over the cheese, then top with the other half of the mixture, spreading it flat. Cook over a low heat for about 10 minutes until golden underneath. Slide the cake out onto a large plate and flip back into the pan. Cook the other side until golden and the vegetables have cooked through. Serve immediately, cut into wedges.

Rosemary, Sea Salt Roast New Potatoes

I used to make these when I was a chef at Marco Pierre White's Quo Vadis, in Soho. There, we hallowed the little new potatoes out, piped in a creamy, buttery mash (or 'pomme puree', as the menu deemed it!), capped it with a swirl of chive-flecked crème fraiche, and finished with a microspoonful of caviar. Don't fret - I'm not into caviar - I was simply order to put it there. The point is that this dish took a wonderfully simple dish of rosemary fragranced roast potatoes and totally, unnecessarily mucked around with it. The dish cost about £20 (it was our most expensive starter). But I think, having eaten the unadulterated potatoes nearly everyday for months, the simple spuds could have featured on their own with rave reviews. Here they are… Serves 4.

8-12 new potatoes (depending on the size - more if they're small, less if they're edging on the size of a normal spud)
100g sea salt
8 sprigs of fresh rosemary To serve: Unsalted butter

Preheat the oven to 180C. Wash the potatoes and dry. Pierce each potato with a small, thin paring knife a few times on each side. Shake the sea salt into a large roasting tin. Arrange the rosemary sprigs on top. Then, place the potatoes in the tin - in a single layer. Roast for 45minutes to just over an hour, turning after about 25 minutes. You want them to be tender enough to pierce them right the way through with a fork. The skins should be crispy and the insides wonderfully fluffy and tender. Piece open and place a pat of butter inside each, or if they're smaller, brush the sea salt off the skin and roll in a bit of butter to give them a lovely, creamy coating. Serve with pan-fried fish or roast beef, lamb or chicken - or bring to a picnic and serve at room temperature or cold.

Cajun Mashed Potato

4 potatoes, peeled and cut into 2.5 cm (1 inch) pieces
2 tablespoons unsalted butter
4 tablespoons milk
1 teaspoon sugar
70 g (2½ oz) bottled roasted red bell peppers, drained and sliced
1/2 teaspoon cajun spice mix
1 tablespoon fresh thyme, chopped

Steam the potatoes for 10-12 minutes or until tender. Drain and mash well with a potato masher or fork. Add the remaining ingredients and mix until butter is melted.

Olive and Potato Salad

500 g new potatoes
100 g black and green olives (stones removed)
1 red onion
1 tablespoon fresh parsley, chopped
2-3 tablespoon mayonnaise, thinned with a little milk
Salt and pepper to taste

Boil the potatoes in their jackets until tender and then run under a cold tap to cool then chop them into bite sized pieces. Cut the olives in half and fold into the potatoes with the onions and parsley. Finally stir through the mayonnaise and season with salt and pepper.

Spicy Potatoes and Cauliflower

This recipe has a distinctly Indian feel to it, so serve hot with basmati rice and naan bread.

450 g potatoes
450 g cauliflower
5 cm piece fresh root ginger
1 hot green chilli
4 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and pepper

Peel the potatoes and cut into large chunks. Place in a saucepan covered in water and bring to the boil. Boil a further 5 minutes, then drain. Cut the cauliflower into small florets. Peel and chop the onions and ginger. Slice the chilli (discard the seeds for a milder flavour). Heat the oil in a pan and add the onion and ginger. Cook until soft and brown. Mix in the chilli and spices and cook for 2 minutes, constantly stirring. Now add the potatoes and cauliflower. Stir to coat them in the spice mixture. Season with salt and pepper and stir in 3 tablespoons of water. Cover with lid and leave to cook gently over a medium heat for about 10 minutes or until the vegetables are tender. Should the mixture become dry, add a little water.

Potatoes with Red Peppers and Garlic

4 tablespoons extra virgin olive oil
1½ teaspoons grated lemon zest
1 teaspoon dries rosemary
2 red peppers
6 onions
8 medium/large-sized potatoes
8 cloves garlic
Salt and pepper

Preheat oven to 200°C/ 400°F/ Gas Mark 6. Peel and then cut the potatoes into small chunks. De-seed the peppers and cut into strips. Peel and cut the onions into quarters. Mix the oil and lemon zest, salt, pepper and rosemary in a bowl. Add the red pepper, whole garlic cloves, onions and potatoes. Mix everything together. Put into ovenproof dish and roast uncovered for around 50 minutes. Good with all kinds of grilled meat or fish, or try it with loads of green vegetables or salad.

Potato, Broccoli and Cauliflower Bake

You can use either broccoli, cauliflower or both in this tasty bake. Serves 4.

450 g (1 lb) potatoes, washed, peeled if necessary, and thinly sliced
1/2 small cauliflower broken into florets
1/2 small broccoli, broken into florets
150 ml (1/4 pint) single cream
pinch of nutmeg
50 g (2 oz) grated cheddar cheese

Place half of the cauliflower and broccoli in a large buttered oven-proof dish. Cover with a layer of half the potatoes. Repeat the layers with the remaining vegetables. Stir the nutmeg into the cream and pour over the vegetables. Sprinkle grated cheese over the top. Cover and cook in the oven at 175°C/350°F/Gas Mark 4 for about 40 minutes. Uncover and toast under a hot grill for a few minutes until golden and bubbling.

Balsamic Potato Salad

Delicious as part of a mezza meal or as an accompaniment to Mediterranean dishes. Perfect for lunch or leftovers the next day! Serves 4 as a side dish.

4 or 5 medium-sized potatoes
1 red onion
A large handful of fresh parsley
A splash of balsamic vinegar
A splash of olive oil
Salt and pepper to taste

Peel the potatoes, put them in a pot of water and boil for 25 minutes or until tender when poked with a fork. Remove the potatoes and allow them to cool to room temperature. While you're waiting for the potatoes, add the balsamic vinegar and olive oil to a salad bowl. Slice the red onion and add to the same bowl, letting them marinate slightly in the vinaigrette. Thinly slice the parsley, taking care not to crush its delicate leaves, and set aside. Now cube the potatoes into bite-size pieces add to the bowl. Gently mix in the parsley and sprinkle on a bit of salt and pepper to taste.

Chicken and Potato Madras Curry

Substitute green curry paste if you like. Serves 4.

1 onion, diced
2 medium garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon butter or cooking oil
2 tablespoons Madras Curry paste (recipe follows)
2 teaspoons mustard seeds
450 g (1 lb) diced chicken pieces
10 small new potatoes, halved
3 oz cashew nuts, crushed
500 ml coconut milk
2 tablespoons chopped fresh parsley

Boil the new potatoes for 10 minutes, drain. Melt butter in a large pan over medium-low heat. Add the onion, garlic and ginger and stir for 2 minutes. Add the curry paste and cook for 2 minutes, until fragrant. Add the chicken and sautéfor 5 minutes, until browned on the outside. Add the coconut milk, potatoes and mustard seeds. Simmer 20 minutes, stirring occasionally. Stir in the parsley and sprinkle with cashews.

Stuffed Bonfire Potatoes

Prick whole potatoes with a fork and bake at 220°C, 425°F, gas mark 7 for one hour until soft in the middle. Split in half, scoop the insides into a bowl, mash with butter or oil and combine with fillings of your choice (like fried mushrooms and leeks, fried onions and grated cheese, or steamed veggies). Spoon back into potatoes, and finish in the oven, or wrap in foil and cook in hot bonfire embers.

Rosemary Mashed Potatoes and Parsnips with Caramelised Onions

Serves 6 as a side dish

5 tablespoons butter
3 large white onions, halved, sliced
2 tablespoons chopped fresh rosemary, or
2 teaspoons dried
400 g parsnips, peeled, sliced for boiling
600 g potatoes, peeled and sliced for boiling
240 ml milk, or to taste, heated but not boiled
Salt and pepper to taste
Optional: light grating of nutmeg

Melt 1 ½ tablespoons of butter in a heavy large frying pan over a medium-high heat. Add the onions and cook them until they are golden, stirring often, about 15-20 minutes. Mix in the rosemary and set aside to cool. Bring a large pot of salted water to the boil. Add the parsnips and potatoes and boil them until they are tender, about 20 minutes. Drain well. Return the vegetables to the pot and mash. Add the warm milk and 4 ½ tablespoons butter then stir or whisk until smooth. Stir in the onion mixture; season to taste with salt and pepper, and with the grated nutmeg if you want.

Potato Cake and Smoked Salmon for One

Being home alone tonight is no excuse to eat a stale cheese sandwich OR that takeaway! Let this simple recipe inspire you to treat yourself…and if you don't have any salmon, top the potato with sausages or leftover chicken and drizzle with gravy. Serve with a hearty salad or steamed veggies.

2 medium potatoes, boiled in their jackets the night before and left to cool in the fridge
Salt and pepper to taste
1/2 tablespoon vegetable oil, butter or bacon fat
1 tablespoon sour cream or crème fraîche
A few slices of smoked salmon (enough for you)
Optional: chopped fresh dill or spring onion

Scoop the potato from its jacket and mash it up a little, then season it with a little salt and pepper. Heat the fat in a non-stick frying pan over medium heat, add the potato and make it into a 'pancake' or 'disc'. Press it down and let it cook. When the edges are browned, gently turn onto a plate, browned side up. Dollop with sour cream and top it with salmon; sprinkle with herbs or onion. Finished! and yes, you still need to eat your vegetables.

Potato and Onion Thai Green Curry

Add more vegetables if you like - and use less curry paste for a milder dish. You can also make this dish using sweet potatoes. Serve with basmati rice or noodles. Serves 4

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 tablespoon Thai green curry paste
400 g potatoes, peeled
400 ml coconut milk
200 ml water
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons sugar
optional: 2 handfuls chopped fresh coriander

Heat the oil in a wok or large frying pan over a medium heat. Add the onion and curry paste and stir for 2 minutes. Add the coconut milk and water to the pan, bring to the boil, reduce the heat and simmer uncovered for 5 minutes. Cut the potatoes into cubes and add to the pan. Simmer for 15 minutes, or until the potatoes are tender, stirring occasionally. Stir in the fish sauce, lime juice and sugar and simmer for another minute. Serve sprinkled with the coriander.

Cheese and Potato Soup with Carrots

Serves 4 as a main course with crusty bread

2 tablespoons vegetable or olive oil
3 handfuls chopped carrot
1 handful chopped onion
1/2 teaspoon dried thyme, or 2 teaspoons fresh
3 tablespoons plain flour
480 ml chicken or vegetable stock
480 ml milk
300 g potatoes, peeled and diced
1 large handful shredded cheddar cheese
Salt and pepper to taste

Heat the oil in large saucepan over a medium heat. Add the carrot, onion and dried thyme (if you're using fresh thyme don't add it yet). Sautéuntil the vegetables begin to soften, about 5 minutes. Sprinkle the flour over the veg and stir it in thoroughly. Gradually whisk in the stock, then the milk. Add the potato and bring everything to the boil. Reduce the heat and simmer until the potato is tender, about 15 minutes. Remove from the heat. Stir in cheese and fresh thyme if you're using it, then season to taste and serve.

Potato Pancakes

This is a traditional South German dish, sent to us by one of our customers, Nicole Schnappauf. In South Germany it's a famous 'hungry gap' filler as potatoes are one of the few things around during that time of year. In German it's called erdapflaphannakuechla or German Kartoffel Puffer, which translates as potato pancakes. Nicole says that you can also be adventurous and put in parsnips (which are known as pig roots in south Germany as they are often fed to pigs...lucky pigs!) or beetroot, which makes the pancakes pink! This serves 4 people.

1 kg of potatoes
2 big onions
3-4 eggs
6 or more tablespoons of flour
1 pinch of salt

Grate the potatoes and onions (you can use a blender if it's easier). Mix in the eggs and salt and slowly add the flour. You might have to adjust the quantity of flour to get the right consistency - it should make a nice thick mixture that's a bit like cake dough.

Heat some sunflower or nut oil in a pan. Put tablespoons of the mixture into the really hot pan and flatten them into litte cakes. Allow them to cook, and turn them over when the underside begins to brown.

Serve the pancakes with sweet or savoury toppings, like apple stew with cinammon, or whatever else you fancy!

New Potato and Smoked Salmon Eggs Benedict

You can swap the salmon with smoked trout, bacon or wilted spinach, and sprinkle with herbs if you have some. This makes a lovely brunch, lunch or dinner - serve with a light salad, and perhaps some crème fraîche, sour cream or pesto. Serves 4

450 g new potatoes, unpeeled, halved
3 tablespoons vegetable oil
Dash of vinegar
4-8 eggs (serve 1 or 2 per person)
200 g smoked salmon
Freshly cracked pepper to taste

Cook the potatoes in a large pot of boiling, salted water for 5 minutes and drain. Heat the oil in a large frying pan over a medium heat and fry the potatoes until they're golden brown and crisp (about 8 minutes) - keep stirring them while you cook. Keep warm. Fill a large, deep frying pan or saucepan with salted water, add the vinegar and bring to the boil. Reduce the heat to medium-low, and carefully crack the eggs into the simmering water. Cook for 3 minutes for medium-set yolks. Lift the eggs from the water with a slotted spoon and drain them on a cloth or kitchen towel. To serve, divide the potatoes between 4 plates, top with smoked salmon and place 1 or 2 poached eggs on top of each. Crack some pepper over the tops and serve immediately.

Bubble and Squeak Cakes

Dazzle friends with this posh version, topped with a fried or poached egg, and a side of sliced tomatoes drizzled in balsamic. Makes 4 cakes.

500 g potatoes, peeled, boiled and drained
125 g shredded green cabbage
2 medium carrots, finely chopped
3 rashers of smoked bacon, chopped
1 tablespoon frying oil
2 medium garlic cloves, crushed
1/2 medium onion, finely chopped
3 tablespoons chopped mixed fresh herbs
Salt and pepper to taste
Lightly seasoned plain flour for coating

Blanch the cabbage and carrots in boiling water for 3 minutes (unless you're using cooked leftovers) and then drain them. Fry the bacon in a non-stick frying pan over a medium heat, then remove the bacon with a slotted spoon and drain it. Add oil to the pan and sautéthe onion and garlic over a low heat until softened. Combine the onion and garlic, potatoes, cabbage, carrot, bacon and herbs in a large bowl and mix well. Season the mixture with salt and pepper. Shape the mixture into four cakes or patties and toss them in the flour to coat. Heat about 1cm of oil in the pan and fry the cakes for about 4 minutes on each side, or until slightly browned and holding together.

New Potato and Herb Pizza

Potatoes and pizza together - am I in heaven? If you can get smoked mozzarella, cheddar or gouda, please use it here! For a quick version, buy pre-made pizza bases - small ones are available for the kids. Makes one large pizza for 2-4

1 ½ teaspoons dried yeast
6 tablespoons each warm water, and milk
2 tablespoons olive oil & extra for brushing
1 tablespoon cornmeal or polenta
½ teaspoon salt
About 150 g plain flour & extra for rolling
250 g new potatoes
1 teaspoon minced garlic
½ medium red or white onion, thinly sliced
5 sun-dried tomatoes in oil, drained and sliced
25 g Parmesan cheese, grated
200 g Mozzarella or mixed cheeses
1 tablespoon chopped fresh sage or mixed herbs

Pizza base: Dissolve the yeast in water and set it aside for 3 minutes. Combine the milk, oil and cornmeal in a medium bowl then add the yeast mixture and salt. Mix well. Slowly add the flour, making a soft, workable dough. Turn it out onto a floured work surface and knead for 5 minutes, occasionally sprinkling with flour to keep from sticking. Place the dough in an oiled bowl, turning once to coat with oil, then cover the bowl with a kitchen towel and let it rise in a warm place until it has doubled in size (about 40 minutes).

Prepare the topping: Preheat your oven to 180°C, 350°F, gas mark 4. Thinly slice the unpeeled potatoes, toss them with garlic and a little oil and sprinkle with salt and pepper. Roast on a baking sheet for 5 minutes until they are tender. Raise the oven temperature to 240°C, 500°F, gas mark 9. Form the dough into a round ball and it roll out on a floured surface. Roll it out until it's the size you want and lay it on an oiled pan or baking sheet (if using a pizza stone, put it in the oven to preheat). Brush with a little oil, spread the onions over the top, then the potatoes and the sun-dried tomatoes. Finish it off by sprinkling on the cheeses. Bake the pizze for about 10 minutes, until the crust is crisp and golden. Remove it from the oven, sprinkle with herbs and serve.

Honey mustard potato salad with mint and chives

Serves 12 for under £13 (12.94)

1.5kg salad potatoes
50g unsalted butter
150g Abel & Cole honey mustard dressing
1 bunch of salad onions, sliced into 1/2cm rounds (optional)
20g fresh mint, roughly chopped
10g fresh chives, snipped
Freshly ground black pepper

Place the potatoes in a large pan of cold water and bring to the boil. Cook until tender. Drain, toss with butter and honey mustard until thoroughly coated. Set aside to cool completely.

In a large bowl, mix the salad onions (if using) and chopped mint and chives with the potatoes. Season with pepper and serve.

Jersey Royal Poatoes - 10 easy ideas!

Indulge in this seasonal delight and keep it exciting with 10 easy suggestions.

Pesto potatoes

Salmon Royals

Pancetta hash

Jersey curry

Greek potato salad

Horseradish spiked

Crabby potatoes

Jersey chorizo tortilla

Ginger basil potatoes

Exmoor Pasties

This regional variation has minced beef, oregano and spuds. Eat warm from the oven at home, or wrap in a clean tea towel and bundle into a picnic basket. Makes 6‐8.

For the pastry:

225g plain white flour, plus extra for dusting
150g unsalted butter, cut into cubes
½ tsp salt
3‐4 tbsp cold water

For the filling:

1 large potato
1 medium‐sized carrot or a 2x1cm ‐ thick slices from a swede
1 smallish onion
2 garlic cloves
2 tbsp olive oil
300g minced beef
1½ tsp dried oregano
1 egg, slightly beaten
Sea salt and black pepper

Make pastry by sifting flour and salt. Toss butter in the flour to coat. Then, use your hands to rub the butter into the flour until it resembles damp sand. Sprinkle in water, 1 tbsp at a time, stirring it through with a butter knife, until the dough starts to come together. Bring pastry into a ball, knead it a bit until smooth. Wrap in parchment and chill as you make the filling. Peel potato; cut into 2cm dice. Cut swede or carrot in 1cm dice. Place in pot, cover with water and simmer until tender. Finely dice onion, crush and chop garlic. Sauté in oil until tender. Add oregano, cook for a minute. Add beef, cook until browned. Drain cooked potatoes/carrot or swede and stir into meat. Season. Divide pastry into 6 balls. Roll each on a flour‐dusted surface until slightly less than ½ cm thick. Use a cereal bowl or other bowl or plate to help you cut pastry into circles with 15cm diameter. Brush outer rim with water. Spoon filling in the centre. Use a flour‐dusted spatula to bring each side of the pastry upright and together. Carefully pinch rim together, crimping it closed as you go along. You want it to stand upright, with the crimped bit acting as a handle. Place pasties on an oiled baking tray. Brush each with a bit of egg to gloss. Bake in a preheated 180°c oven for 25 minutes, until golden. Or, if you want to make these in advance, par‐bake for 15 minutes and bake a further 10 minutes before serving.

Beetroot Consommé with Parsley Potato Dumplings

The consommé takes minutes to make, and the dumplings are much easier than they sound. Serves 2 – add mini meatballs to make it more substantial.

Serves 8-10.

42 medium‐sized potatoes, peeled
2 tbsp butter, melted
1 egg yolk
50g Parmesan, freshly grated (optional)
150g plain white flour
10g parsley, finely chopped
1 litre of chicken or vegetable stock
1 beetroot
3 tbsp olive oil
Black pepper
Sea salt

Cut potatoes into 2cm cubes. Place in saucepan. Cover with water. Simmer until tender, about 20 minutes. Drain potatoes in a sieve or colander and let stand to fully cool at room temperature to help drive the moisture out. Force warm potatoes through ricer or mash well. Place potatoes, a pinch of salt, butter and yolk in bowl Sift in flour. Add parsley and Parmesan (if using). Bring together to form a soft dough. Roll into a 3cm‐diameter sausage-shape. Dust with flour. Cut into 1½cm‐thick rounds. Lay on flour‐dusted tray or cutting board. Bring large pot of water to the boil. Drop 6 to 8 dumplings in the pot at a time. Poach until they rise to the surface. Remove with slotted spoon. Return to floured tray/board. Repeat until all the dumplings are cooked. Make consommé as dumplings cool. Bring stock to the boil. Reduce to simmer. Peel beetroot. Cut into ½ cm thick slices. Slice into matchsticks. Place in stock. Switch heat off. Set aside while you fry the dumplings. Place olive oil in frying pan over medium heat. When hot, fry dumplings for 1‐2 minutes on each side, until golden. Warm broth. Pour into bowls and rest a handful of dumplings on top.

Twice Baked Potatoes

Serves 8 as a side or 4 as a main.

4 large baking potatoes
1 leek, white part only
1‐2 tbsp olive oil
200g half fat crème fraîche
120ml milk
50g butter
150g grated cheddar
Salt and pepper, to taste
Sea salt

Preheat oven to 180°C. Bake potatoes in preheated oven for 1 hour. Clean the leek and thinly slice. Sauté in olive oil just until tender. Set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add leeks, crème fraîche, milk, butter and a third of the cheese. Season to taste. Whip until well blended and creamy. Spoon the mixture into the potato skins.Top each with remaining cheese. Bake for another 15 minutes. Serve warm.

Roasted Hasselback Potatoes

These can roast in the pan with your meat, picking up all the lovely flavours.

800g potatoes, peeled if you want (cut in half or quarters if they are quite large)
30g butter, melted
1 tablespoon dry breadcrumbs, seasoned with salt and pepper
1 tablespoon grated Parmesan cheese

Cut a thin slice off the base of each potato so it will sit flat. Place cut-side-down on a board and make small slices two thirds of the way through each potato, all along the potato (evenly spaced). Place in a greased baking dish and brush the surface of the potatoes with the butter. Bake for 45 minutes (180ºC); remove from oven and sprinkle with breadcrumbs and Parmesan. Bake for a further 15 minutes, or until golden brown and tender.

Potato & Goat Cheese Gratin

This can be made one day ahead and refrigerated. Reheat in the oven before serving. Also works well with Feta, Gruyère or Cheddar.

400ml cream
400ml milk
1 tablespoon chopped fresh rosemary
3 egg yolks
Salt and pepper to taste
800g potatoes, peeled and thinly sliced
400g goat cheese, crumbled

Preheat the oven to 180ºC/350ºF/gas mark 4. Whisk the cream, milk, rosemary and egg yolks together and season with a little salt. Butter a baking dish and place a layer of potatoes over the bottom, season with pepper, crumble some cheese over the top and spoon on one ladle of the cream mixture. Repeat until you have eight layers, using your hands to press each layer down. Place a piece of baking paper over the potatoes and cover with foil. Bake for 30 minutes, remove the foil and paper, and cook for 20 minutes more. Remove from the oven and cool, reheating to serve (or serve at room temperature).