Braised Lemon and Oregano Potatoes Braised Lemon and Oregano Potatoes

Serves: 6

 Ingredients

  • 2 kg Potatoes, peeled, cut into quarters lengthways
  • Lemons
  • tbsp Olive Oil
  • 1 tsp Oregano Leaves, dried

Method

  1. Preheat oven to 180°C or 160°C fan.
  2. Place potato in a baking pan. Cut lemons in half and squeeze juice over potatoes. Add oil and 1 cup of water. Sprinkle over oregano and toss to combine. Place squeezed lemon halves around potatoes, cut-side down. Bake for 1 hour 15 minutes, or until potatoes are tender.
Recipe courtesy of: recipes.coles.com.au

Horseradish with Sour Cream Mash Horseradish with Sour Cream Mash

Serves 8

Ingredients

  • 1.6 kg yellow-flesh potatoes, peeled and cut into chunks
  • 2.5 cups full cream milk, warmed
  • 1 cup sour cream
  • 125 g unsalted butter, room temperature
  • 3 tbsp horseradish

Method

  1. Cover potatoes with cold water in a large heavy-based pan.
  2. Season generously with salt and cook for 15 mins until tender.
  3. Drain and stand for 5 mins to steam dry.
  4. Mash until very smooth and whisk in the warmed milk, sour cream, butter and horseradish.
  5. Season with sea salt and cracked pepper, adding extra horseradish if desired.

Twice Baked Cheese & Chive Potatoes Twice Baked Cheese & Chive Potatoes

Ingredients

  • 5 baking potatoes, scrubbed clean
  • ¼ cup / 60g crème fraîche
  • Handful of chopped chives (about ¼ cup / 4 tablespoons)
  • 50g Pecorino Romano
  • 25g Parmigiano-Reggiano
  • 25g Gruyère
  • Salt & pepper, to taste
  • 1 egg, slightly beaten

Instructions

  1. Preheat the oven to 375F/ 190C
  2. Place the potatoes directly on a sheet of aluminum foil directly on the wire rack of the oven. Bake for 1 ½ – 1 ¾ hours until the skins are golden brown and crisp on the outside, and they give a little when they are gently squeezed.
  3. Take the spuds out of the oven, and using a clean tea towel, split each in half. Scoop the fluffy flesh into a large bowl. Dollop in the crème fraîche, chives, and cheese. Season with salt & pepper to taste, then stir in the beaten egg.
  4. Spoon the potato mixture back into the skins. Put on a baking tray in the oven for about 18 minutes, or until the herb-freckled mixture is beautifully tanned and slightly crisp on top.
  5. Serve with dollops of crème fraîche, salt & pepper.

Courtesy of the beautiful sophisticatedgourmet.com

Potato Rosti Potato Rosti

Ingredients

  • 1 ¼ lbs. Potatoes
  • ½ red onion, grated
  • 2 tablespoons self raising flour
  • ½ teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 teaspoons olive oil, divided
  • 1 tablespoon unsalted butter, divided
  • ¼ cup fat-free sour cream

Method

  1. Scrub potatoes with vegetable brush under cold running water.  Peel potatoes.  Shred on box grater or with shredding blade of food processor.  Take a handful of potatoes and squeeze to remove excess liquid.  Place in large bowl.  Repeat with remaining potatoes.  Stir in onion, flour, thyme, salt and pepper.
  2. Over medium heat, heat a 10-inch heavy based pan.  Add 2 teaspoons of the oil and 1 ½ teaspoons of the butter and heat until butter melts and foams.  Add potato mixture, spreading evenly in the pan, pressing down with a spatula to form a disk.  Cook until the bottom is golden brown, about 11 to 12 minutes.  Carefully slide the rosti onto a plate. Invert a second plate over the rosti and flip over so that the browned side is now on top.  Return pan into the heat.  Add remaining 2 teaspoons oil and 1 1/2 teaspoon butter and heat until melted.  Slide the rosti back into the pan and cook until the second side is golden brown and crisp, about 6 to 7 minutes longer.
  3. Slide rosti out of pan onto serving plate or cutting board.  Cut into 4 wedges.  Top with sour cream to serve.
Courtesy of potatoes.com

Potato Pancakes Potato Pancakes

These potato pancakes are shallow fried until golden and crisp on the outside and soft on the inside.

Preparation time: about 15 minutes (excludes cooking time).

Makes about nine (9cm diameter) pancakes.

Ingredients

  • 1 small onion
  • 4 medium potatoes
  • 1 large egg
  • 28g (2 tablespoons) self-raising flour
  • Salt and pepper
  • Oil, for pan-frying

Method

  1. Peel onion and grate into a small bowl.
  2. Peel and grate potatoes into a large bowl. Remove excess moisture from potato by firmly squeezing handfuls of grated potato over the kitchen sink.
  3. Add onion, egg, flour, pepper and a generous amount of salt to the potato and stir well to combine.
  4. Heat oil in a heavy-based, non-stick pan over medium to medium-high heat. Drop scant 1/4 cups of mixture into pan and flatten slightly.
  5. Cook pancakes for about 4-5 minutes on each side, or until golden and cooked through. Adjust the heat if the pancakes are browning too quickly or too slowly.
  6. Drain pancakes on paper towels and serve.

Courtesy of exclusivelyfood.com.au

Potato Dauphinoise Potato Dauphinoise

Ingredients

  • 500g smooth potatoes
  • 200ml double cream or creme fraiche
  • 100ml skim milk
  • 1 crushed garlic clove
  • 50g grated Gruyere cheese

Method

  1. Preheat the oven to 180C
  2. Place the thinly sliced potatoes in a bowl of cold water; this will prevent them from browning, then rinse the slices and pat dry with kitchen paper
  3. Add the cream or crème fraîche, milk and crushed garlic to a large saucepan. Bring to a gentle simmer and add the potato slices. Cover the saucepan and then simmer for 10 minutes or until just tender. Season well.
  4. Empty the contents of the saucepan into a greased ovenproof dish; sprinkle the cheese over the top. Pop in the oven for 25 minutes or until golden.

Tip

Enjoy the next day as potato cakes – cut into circles and fry. A quick and tasty recipe that is just as good the following day.

Courtesy of manyfacesofpotatoes.com/uk/