24 October 2016Last updated

Food | Recipes

Star spuds

Want to give your favourite veggie a makeover? Here are some easy ways to whip up snacks, sides or just plain indulgences

By Camera Press
8 Jan 2016 | 12:00 am
  • Oven-baked chips.

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  • Creamy potato bake.

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  • Balsamic vinegar and rosemary potatoes.

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  • Flattened potatoes with Parmesan gremolata.

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  • Salt-baked potatoes.

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Oven-baked chips

Prep time 10 mins
Cooking time 1-1½ hours
Serves 4-6

5 potatoes, with skin, thinly sliced
100ml olive oil
3 bunches fresh rosemary

Preheat oven to 200°C.

Pack the potato slices in an oven pan in a single layer. Pour the olive oil over them and scatter the rosemary on top. Season with salt and pepper.

Roast in the oven for 1-1½ hours or until cooked and crispy. Serve hot.

Creamy potato bake

Prep time 5 mins
Cooking time 1 hour
Serves 2

3 big potatoes, with skin, thinly sliced
125ml cream
4–6 fresh sage leaves

Preheat the oven to 180°C.

In an ovenproof pan, pack the potatoes in layers and season with salt and pepper. Pour the cream over them and scatter sage leaves on top.

Bake for at least an hour or until the potatoes are cooked. Serve warm.

Balsamic vinegar and rosemary potatoes

Prep time 10 mins
Cooking time 1-1½ hours
Serves 4-6

125ml olive oil
4 Mediterranean potatoes, with skin, halved lengthways
3 small onions, cut into quarters
6 garlic cloves
4–6 bunches fresh rosemary
3 tbsp balsamic vinegar

Preheat the oven to 180°C.

Pour half the oil in an oven pan. Pack in the potatoes, onions and garlic and season with salt and freshly ground pepper. Scatter the rosemary on top and pour the remaining oil and balsamic vinegar over the vegetables.

Bake for 1-1½ hours until cooked and golden brown. Serve hot as a side to a meat dish.

Flattened potatoes with Parmesan gremolata

Prep time 5 mins
Cooking time 1 hour 15 mins
Serves 4-6

700g baby potatoes
125ml olive oil
For the gremolata, mix:
A handful of fresh parsley, finely chopped
3 garlic cloves, finely chopped
2 lemons, rinds of, finely grated
100g Parmesan cheese, finely grated

Preheat the oven to 200°C.

Place the potatoes in a pot and cover with water. Put the lid on and cook on a stove until they’re soft.

Pour half the oil into a baking tray. Place the potatoes on the baking sheet and flatten them slightly. Pour the remaining oil on top and season with salt and freshly ground pepper.

Roast for about an hour until crispy and golden brown, then remove and place on kitchen towel. Mix with the gremolata and serve warm.

Salt-baked potatoes

Prep time 5 mins
Cooking time 1 hour
Serves 4-6

1½kg sea salt
1½kg small potatoes
4–6 bunches fresh rosemary

Place half the salt in a heavy-bottom pan with a tight lid. Pack in the potatoes and add rosemary on top.

Sprinkle the remaining salt, making sure all the potatoes are covered. Seal the pan with an aluminium foil and put the lid on.

Put the pan on a stovetop over very low heat and cook the potatoes for an hour.

To check if the potatoes are cooked, pierce with a sharp object through the salt. If cooked, turn off the heat and remove the top layer of salt, remembering that salt goes very hard. Serve warm.

By Camera Press

By Camera Press