Braised Lemon and Oregano Potatoes
- 2 kg Potatoes, peeled, cut into quarters lengthways
- tbsp Olive Oil
- 1 tsp Oregano Leaves, dried
- Preheat oven to 180°C or 160°C fan.
- 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
- 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
- Cover potatoes with cold water in a large heavy-based pan.
- Season generously with salt and cook for 15 mins until tender.
- Drain and stand for 5 mins to steam dry.
- Mash until very smooth and whisk in the warmed milk, sour cream, butter and horseradish.
- Season with sea salt and cracked pepper, adding extra horseradish if desired.
Twice Baked Cheese & Chive Potatoes
- 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
- Preheat the oven to 375F/ 190C
- 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.
- 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.
- 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.
- Serve with dollops of crème fraîche, salt & pepper.
Courtesy of the beautiful sophisticatedgourmet.com
- 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
- 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.
- 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.
- 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
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.
- 1 small onion
- 4 medium potatoes
- 1 large egg
- 28g (2 tablespoons) self-raising flour
- Salt and pepper
- Oil, for pan-frying
- Peel onion and grate into a small bowl.
- Peel and grate potatoes into a large bowl. Remove excess moisture from potato by firmly squeezing handfuls of grated potato over the kitchen sink.
- Add onion, egg, flour, pepper and a generous amount of salt to the potato and stir well to combine.
- 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.
- 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.
- Drain pancakes on paper towels and serve.
Courtesy of exclusivelyfood.com.au
- 500g smooth potatoes
- 200ml double cream or creme fraiche
- 100ml skim milk
- 1 crushed garlic clove
- 50g grated Gruyere cheese
- Preheat the oven to 180C
- 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
- 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.
- 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.
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.