Potatoes are a staple in most Irish households, and with good reason. As well as being naturally fat free and unprocessed, they’re a good source of fibre, and contain significant amounts of Vitamin C and potassium.
Summertime is the season of new potatoes, when they have that wonderfully sweet flavour and delicate skin. While I’m a big fan of the humble spud all year round, I really can’t get enough of them at this time of year – and if you’re like me, that means you probably have half a bag of new potatoes in your kitchen right now, waiting to be used.
With such versatility, those unused spuds can form a base for any meal, whether simply boiled and served simply with butter, roasted, or as part of curries, one pots and much more. Here are some of my go-to recipes…
1. Bombay potatoes: This is the perfect recipe for using up leftover boiled potatoes but, if you’re making it from scratch, boil the potatoes to start off with and cut them into large chunks. Heat some vegetable oil in a large frying pan and fry some mustard seeds, crushed ginger and garlic, finely chopped chilli, turmeric and garam masala. Saute for about 5-10 minutes, until the potatoes are starting to turn crisp. Check the seasoning, then serve with a dollop of natural yogurt, chopped spring onion and coriander.
2. Mayo-free potato salad: This is slightly different to the classic potato salad. Boil the potatoes in salted water until tender, then drain and set aside. While they’re cooling, heat oil in a pan and fry bacon lardons and sliced red onion until the bacon has turned golden and the onions are soft. To make the dressing, whisk together olive oil, white wine vinegar, Dijon mustard and seasoning. Chop the potatoes into quarters and toss in dressing, then stir through the bacon, red onions and some fresh flat leaf parsley. If you’re looking to add some extra crunch, you could include some green beans. Serve straight away as a side, or topped with a poached egg for a quick lunch.
3. Spanish omelette: This tasty Mediterranean dish is so simple to make, and is ideal for a quick midweek supper or picnic. Heat some olive oil in a pan and gently fry peeled and thinly sliced potatoes, as well as some sliced onion. Season, then cover and allow to cook for about 25 minutes, stirring and turning occasionally. Once the potatoes are cooked through, beat some eggs in a large bowl and add the potatoes to the eggs. Stir to combine, then tip back into the frying pan. Lower the heat, and cook for about 20 minutes, until the eggs have set. Place under a hot grill for the last 2 minutes, so that the top turns golden. Turn over onto a plate, slice into wedges, and serve with a side salad.
4. Rosti with poached eggs: A perfectly crisp potato rosti is incredibly satisfying, and makes any dish into a meal. To make the rosti, peel the potatoes and grate onto a clean tea towel or muslin cloth. Use the towel to squeeze out any liquid from the potatoes, then place into a large bowl. Season well, then add in a beaten egg, a pinch of baking powder and finely sliced onion. Looking for some colour? Lily Higgins adds beetroot to her spiced rosti recipe. Heat some oil in a pan over a medium heat, then spoon the potato mixture into the pan to make small round rostis. Cook for about 5 minutes on each side, then remove and place on some kitchen paper to drain any excess oil. I love these for a summertime brunch topped with bacon, poached eggs and a fresh tomato salsa.
5. Boulangère potatoes: This classic French dish is a lighter alternative to a potato gratin, but still packed with flavour. Heat olive oil in a pan and soften some sliced onion and fresh rosemary. After about 10 minutes, remove the rosemary, then layer the onion along with finely sliced potatoes in a gratin dish, seasoning each layer. Once the onion and potatoes have been used up, top with chicken or vegetable stock, a few knobs of butter, and some freshly chopped rosemary. Bake for about an hour until golden and bubbling, and serve straight away.
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