19 September 2017Last updated

Food | Recipes

Spud staples

Ring in St Patrick’s Day with these dreamy potato recipes. May the luck of the Irish be with you!

14 Mar 2016 | 12:05 pm
  • Creamy potato bake.

    Source:StockFood Image 1 of 6
  • Potato salad with beef bacon.

    Source:StockFood Image 2 of 6
  • Potato pancakes.

    Source:StockFood Image 3 of 6
  • Potato pinwheels.

    Source:StockFood Image 4 of 6
  • Pomme puree with goat’s cheese.

    Source:StockFood Image 5 of 6
  • Baked potato fondants with grilled beef and garlic emulsion.

    Source:StockFood Image 6 of 6

Creamy potato bake

Prep time 5 mins
Cooking time 1 hour
Serves 2

150ml fresh cream
1 garlic clove, halved
2 thyme sprigs
2 medium-size waxy potatoes, peeled and thinly sliced
Chives, to garnish

Preheat the oven to 180°C.

In a pan, mix together the cream, garlic and thyme and boil over medium heat until the volume reduces by half. Remove the thyme and garlic.

Layer the potato slices in a baking dish, drizzled generously with cream and seasoning in between layers.

Bake for 45 minutes or until golden brown on top. Garnish with chives and serve hot.

Potato salad with beef bacon

Prep time 10 mins
Cooking time 30 mins
Serves 2

2 medium-size waxy potatoes
100g beef bacon, chopped
2 tsp finely chopped fresh chives
For the dressing, mix:
75ml mayonnaise
4 tsp lemon juice
75g smooth cottage cheese
Salt and pepper, to taste

Preheat oven to 160°C.

Place the potatoes in a large pan with cold water, cover and bring to the boil. Then reduce the heat slightly and cook the potatoes until soft. Allow to cool.

Place the beef bacon on a lightly greased oven tray and bake until crispy. Remove and cool.

Peel and cut the potatoes into 1cm cubes. In a salad bowl, toss them in the dressing, garnish with crispy beef bacon and chives and serve.

Potato pancakes

Prep time 10 mins
Cooking time 40 mins
Serves 4

4 medium-size waxy potatoes, peeled and grated
1 large onion, grated
1 large egg
5 tbsp plain flour
Oil, for shallow-frying
Micro herbs, to garnish
For the topping
1 onion, thinly sliced
1 garlic clove, minced
2 tsp butter
4 tsp steamed peas
2 tsp diced sun-dried tomatoes
2 tsp capers, drained
4 tsp corn kernels

In a bowl, combine the potatoes, onion and egg. Add the flour and mix well. The mixture should have a paste-like consistency. If it’s too watery, add a little more flour, and season to taste.

In a large frying pan, pour oil until 3mm deep and heat through on medium to high. Release heaped tablespoonfuls of the potato mixture into the hot oil, pressing down to form thick patties. Brown on one side, then turn and brown the other.

Once cooked through, place the pancakes on paper towels to absorb excess oil.

To prepare the topping, sweat the onions and garlic in butter. Once the onions start to brown, reduce the heat, add a little water, and cover and simmer for a few minutes.

Remove the lid and wait for the water to evaporate. Season with salt and pepper and add the peas, sun-dried tomatoes, capers and corn. Let them heat through.

Spoon the topping over the hot pancakes and garnish with micro herbs. Serve hot with sauce (optional).

Potato pinwheels

Prep time 20 mins
Cooking time 30 mins
Serves 4

2 tsp canola oil
½ onion, chopped
2 large floury potatoes, peeled 
and cut into small cubes
2 garlic cloves, crushed
1 tsp mustard seeds
2 tsp finely chopped fresh coriander
1 pack phyllo pastry, thawed
125g butter, melted

Preheat the oven to 180°C.

In a large pan, heat oil over medium and sauté the onion until translucent. Stir in garlic, mustard seeds and 
coriander, and simmer for a minute.

Add the potatoes, cover and simmer for 15 minutes, stirring occasionally, until they’re soft. Season.

Roll out a phyllo pastry sheet on a clean flat surface and brush generously with the butter. Place another sheet on top and brush again with butter.

Spread about half a cup of the potato mixture down the middle of the pastry, leaving 1cm on each side empty, and fold in half. Then, roll it into a snake-like shape. Repeat with the remaining potato mix and phyllo pastry sheets.

Place the rolls on a greased baking sheet. Brush the tops with butter and bake for 15 minutes or until they turn golden brown. Serve hot.

Pomme puree with goat’s cheese

Prep time 10 mins
Cooking time 30 mins
Serves 4

1kg medium-size floury potatoes
40g butter
125ml full-cream milk
300g soft goat’s cheese (100g crumbled)
A pinch of nutmeg powder
1 tbsp finely chopped fresh thyme, plus extra, to garnish
25g cold butter, crumbled
Pink and black peppercorns as needed, cracked

Place potatoes in a large pan with cold water, cover and bring to the boil. Reduce heat slightly and cook them until soft. Peel the potatoes while they’re still hot, slice and mash them well. Place in a pan with butter, milk, goat’s cheese, nutmeg and thyme.

Over low heat, stir for 15 minutes continuously with a whisk until the potatoes turn smooth and creamy. Season to taste.

To serve, top each portion of potato purée with crumbled butter, goat’s cheese, thyme and peppercorns.

Baked potato fondants with grilled beef and garlic emulsion

Prep time 30 mins
Cooking time 45 mins-1 hour
Serves 2–3

For the fondants
2 large waxy potatoes, peeled
2 tbsp cold butter, cubed
Thyme, as needed
Micro herbs, to garnish
For the grilled beef
100g beef silverside
Fresh herbs, as needed
2 tsp olive oil
2 tsp butter
For the emulsion
1 garlic clove, roasted
50ml milk
150ml oil

For the fondants, preheat the oven to 180°C.

Slice the potatoes lengthwise into 1cm thick slices, then cut out roundels using a 3cm diameter cutter. Place them in a single layer in a deep baking dish, add a cube of butter over each roundel and season. Sprinkle the thyme on top.

Place the dish in a larger baking dish and pour warm water in the latter to create a water bath. The water level should be half-way up. Now bake until the potatoes are cooked.

To prepare the beef, season the meat with salt, pepper and herbs on all sides. Place on a sheet of cling film, roll and tie up tightly. Refrigerate for about 30 minutes.

Heat the oil and butter in a griddle and brown the beef evenly on all sides. Remove from the pan and let it rest for 3 minutes, then slice thinly.

For the emulsion, squeeze the garlic in a bowl and add milk. Blitz with a hand blender, adding the oil, a drop at a time, until the mixture stabilises. Then, you can pour the remaining oil in a steadier stream, until a thick consistency is reached. Season with salt and white pepper.

Plate the fondants on a large platter and place two beef slices on top of each. Pour some garlic emulsion on top, season with salt and crushed black pepper, and garnish with micro herbs. Serve immediately.