Moussaka
Potatoes
Shepards Pie
Spanish Tortilla
Sweet Potato Pizza
Giant Potato Rosti
Dauphinoise Potatoes
Potato Cakes
Taquitos
Potato Paprikash
Thin Potato Cakes
New Potato Florentine
Patatas Bravas
Dauphonoise Potatoes
Ingredients
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1 kg Potatoes - Peeled and very thinly sliced
1 Clove Garlic - Minced
125g Cheese - Grated
2 â…“ Cups Milk
30g Butter - 10g for greasing
Salt & Pepper - To taste
Method
Preheat the oven 200C
Grease an oven dish with butter and sprinkle the garlic over the base.
Layer ½ the potatoes in the dish overlapping each one slightly.
Sprinkle ½ the cheese over the potatoes.
Repeat layering the potatoes and sprinkling the cheese.
In a small saucepan boil the milk and remaining 20g of butter with salt and pepper, until the butter is melted and it has reached boiling point.
Pour this mix over the top layer of potatoes until it reaches just below the top layer.
Cook in the oven for 35-40 minutes, until the potatoes are tender.
Serve
Enjoy!
Serves 6
Potato Cakes
Ingredients
Dough;
1 kg Potatoes
80g Plain Flour
40g Cornflour
Filling;
1 Carrot
â…“ Small Cauliflower
â…“ Small Broccoli
½ Leek
1 Pepper
Salt & Pepper to Taste
2tbsp Vegetable Oil for frying
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Method
Dough;
Peel and small dice the potatoes.
Boil for 20 minutes or until soft enough to mash.
Season to taste and mash
Let cool while you make the filling.
Filling;
Small dice all vegetables
Fry until tender, roughly 10-15 minutes.
Finishing Dough;
Once cooled, sift the flour and
cornflour into the mashed potatoes.
Mix to create a dough.
Finish the Potato Cakes;
Use ½ Cup to portion the potatoes, this makes 7
​Roll each portion into a ball
Create a well in the middle of the potatoes
Spoon 1 ½ tsp of filling into each potato.
Seal the balls back up
Gently flatten the potatoes to create a thick pancake.
Heat the oil in a large frying pan.
Fry each potato cake for 3-4 minutes, or until golden brown, on each side.
You can fry the sides to brown them too or place in the oven for 15-20 minutes 190C to add an extra crunch.
Serve
Enjoy!
Makes 7
Taquitos
Ingredients
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4 Little Potatoes - Peeled and Chopped
7 Corn Tortillas - Why not try our tortilla recipe
3 Cloves Garlic - Minced
1 Medium Onion - Diced
1 tsp Onion Powder
¼ tsp Smoked Paprika
1 Cup Frozen Peas
Chilli Flakes (Optional) To taste
1 tsp Fajita Seasoning
1 Medium Carrot - Peeled & Diced
¼ Cup Vegetable Stock
¾ Cup Cheese - Grated
½ tbsp Vegetable Oil
Salt & Pepper to taste
Method
Boil the potatoes for 15-20 minutes or until soft enough to mash
Drain the potatoes and mash them till completely smooth.
Add the cheese to the mash potato, mix to combine and set aside.
Preheat the oven 180C
Heat the oil up in a large frying pan
Add the onions and saute until
fragrant, about 2-3 minutes.
Add the garlic, carrots and all the spices to your frying pan. Fry for a few minutes.
Pour in the vegetable stock and leave until the carrots are almost cooked.
Add your peas in and place the lid on your frying pan.
Cook for 2-3 minutes or until the carrots are completely cooked.
Pour you mix into the mash potatoes and mix together.
Spread a little of your mix into each of the tortillas and roll them up.
Place them on a tray with the seam side down.
Bake for 17-20 minutes or until the tortillas are brown and crispy.
Serve
Enjoy!
Makes 7
Potato Paprikash
Serves 2
Ingredients
2 tbsp Oil
3 Large Potatoes, Cubed
1 Medium Red Onion, Thinly Sliced
2-3 Garlic Cloves, Diced
2 tbsp Paprika
1 Cup Boiling Water + 1 Veg Stock Cube
½ Tin Chopped Tomatoes
½ Tin Chickpeas
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Method
Heat oil in a frying pan on medium heat.
Add the potatoes and fry until brown.
Stir in the onions and garlic until softened.
Add the paprika and mix to coat the potatoes.
Pour in the veg stock cube immediately to stop the paprika from burning.
Let boil for a few minutes.
Bring heat back down to medium.
Stir in the tomatoes and chickpeas.
Simmer for 15-20 minutes, until the potatoes are soft.
If the potatoes are not softening, add another cup of boiling water and simmer for another 5-10 minutes.
Serve
Enjoy!
Thin Potato Cakes
Ingredients
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200g Potatoes
120g Plain Flour
2 tsp Herbes De Provence
1-2 tbsp Warm Water
1-2 tbsp Oil
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Method
Peel the potatoes and cut them into small pieces.
Boil the potatoes until they are soft then drain the water.
Mash the potatoes while the potatoes are still warm.
Use a fork to mix the flour with the potato.
If the mix is too dry add the water.
Mix in the herbs.
Roll out the mix onto a floured surface.
Use a round cutter, or a glass to cut the shapes out.
Heat oil on medium heat in a frying pan.
Place the potato circles into the frying pan and fry for about 2 minutes on either side or until they are golden brown.
Place the potatoes onto a towel or kitchen roll to soak up the excess oil.
Serve
Enjoy!
Makes 18
New Potato Florentine
Makes 2-4
Ingredients
500g New potatoes
300g Spinach
Butter, Salt & Pepper to taste
Method
Boil the new potatoes in salted water, leaving the skin on, until they are able to be mashed. This should take about 20-25 minutes.
Drain the water from the potatoes
Mash the potatoes until you are happy with them. You can leave some lumps if you would like.
Melt a little butter in the saucepan.
Pour the melted butter into the potatoes.
Add the spinach to the saucepan, the heat from the melted butter should help to wilt the spinach.
Add the wilted spinach to the potatoes.
Season the potatoes and mix till everything is combined.
Shape the potatoes into 2 - 4 patties, depending on the thickness.
Serve
Enjoy!
Patatas Bravas
Serves 2
Ingredients
3 Cups Cooked Potatoes
Salt & Pepper - To Taste
Method
Slice the potatoes into 1cm cubes and put them into a hot frying pan with a little bit of oil.
Fry the potatoes a little to crisp them up.
Add the salsa to the potatoes and cook until the salsa has mostly soaked in.
Season.
Serve.
Enjoy!
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