Potato

Recipes for main courses with potato;

Fondant potato
Accordion potatoes
Baked potato with cheese
Rosti potato
Duchess potatoes
Gnocchi
Potato cups
Potato dauphinois

Fondant potato

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Fondant potato
 
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Makes: 5 portions
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Ingredients
  • 10 potatoes
  • 1 tbspn thyme
  • 1 knob of butter
  • 500 gr bouillon
Instructions
  1. Peel the potatoes, cut the top and bottom off to make them cylindrical.
  2. Heat a layer of oil in the pan and colour the potatoes on one side.
  3. Turn them over to cook the other side. The top and bottom should be brown but the inside will be uncooked.
  4. Add the butter, thyme and seasoning.
  5. Add enough bouillon to come up two thirds the side of the potatoes.
  6. Finish cooking in the oven at 180°C for 30 min or until they are cooked and the stock has reduced.
Stuff to know
Use waxy potatoes if possible.
It is possible to prepare the fondant potatoes ahead of time. Add the bouillon when the fondants are ready to go in the oven.

 

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Accordion potatoes

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Accordion potatoes
 
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Makes: 4 portions
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Ingredients
  • 8 potatoes
  • 50 ml olive oil
Instructions
  1. Preheat the oven to 180 ºC.
  2. Scrub the potatoes clean.
  3. Slice straight down into the potato, but stop just short of cutting all the way through.
  4. Continue slicing the potato at 3 mm interval.
  5. Place them on a tray lined with baking paper.
  6. Brush the outside before baking with half of the oil.
  7. Bake the potatoes for 20 min, brush again with the rest of the oil and bake until they are cooked through and the flesh is soft
  8. These potatoes are best straight from the oven while the edges are at their crispiest.
Stuff to know
When slicing the potato, you can rest the potato on a large serving spoon to use as a guide so you don´t cut through.
The exact baking time will depend on the size of the potatoes.
The official name of this potato dish is Hasselback potatoes.

 

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Baked potato with cheese

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Baked potato with cheese
 
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Makes: 4portions
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Ingredients
  • 4 potatoes
  • 150 gr cheese
  • 50 ml olive oil
Instructions
  1. Preheat the oven to 180 ºC.
  2. Scrub the potatoes clean.
  3. Slice straight down into the potato, but stop just short of cutting all the way through.
  4. Continue slicing the potato at 3 mm interval.
  5. Carefully, pull the slices apart just enough to place some cheese between them.
  6. Place them on a tray lined with baking paper.
  7. Brush the outside before baking.
  8. Bake the potatoes for 40 min or until they are cooked through, the flesh is soft and the cheese has melted
  9. These potatoes are best straight from the oven while the edges are at their crispiest.
Stuff to know
When slicing the potato, you can rest the potato on a large serving spoon to use as a guide so you don´t cut through.
Use the cheese you like, cheddar, Grano padano, etc.
Add a touch of paprika powder.
The exact baking time will depend on the size of the potatoes.

 

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Rosti potato

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Rosti potato
 
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Makes: 4 portions
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Ingredients
  • 4 waxy potatoes
Instructions
  1. Scrub the potatoes clean.
  2. Boil the potatoes in the skin in salted boiling water until tender.
  3. Drain and leave to cool for a minute.
  4. Peel the skin off and coarsely grate the potatoes.
  5. Season to taste with salt and pepper.
  6. Heat some butter in a frying pan.
  7. Place the grated potato in the pan, either in one large rosti or in smaller individual portions.
  8. Bake on one side until golden and flip over to cook the other side.
  9. Finish cooking the rosti and serve warm as a potato side dish.
Stuff to know
Cook the rosti on medium heat or they will burn before cooking through.
Use waxy potatoes since they will hold their shape better when boiling.
Peeling the potatoes after boiling keeps the starch in that you need to keep the rosti together. That’s why they are sticky when you grate them.
Rosti is a traditional Swiss dish and is often served with grilled or roast meat.
Add some paprika powder or grated cheese to the rosti.

 

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Duchess potatoes

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Duchess potatoes
 
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Makes: 5-6 portions
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Ingredients
  • 900 gr potatoes
  • 3 egg yolks
  • 45 gr butter
Instructions
  1. Preheat the oven to 170°C.
  2. Line a baking tray with baking paper.
  3. Pierce the potatoes several times with a knife.
  4. Sprinkle the potatoes with salt and pepper.
  5. Bake the potatoes in the oven for 60 min or until cooked.
  6. Remove the potatoes from the oven.
  7. Cut the potatoes in half and scoop out the mash until you just reach the skin.
  8. Puree the mash when still warm and mix with the eggs yolks and soft butter until smooth. Season to taste.
  9. Using a piping bag with a star point, pipe rosettes of the duchess potato mixture onto a tray lined with baking paper.
  10. Store in the fridge to firm up if needed (or if made in advance) and bake in the oven for 15 min or until cooked and golden. Serve warm of freeze for later.
Stuff to know
Do not mash the potato in a kitchen machine or it will be gooey.
Baking the potatoes rather than boiling them gives a much drier mash.
Add some mustard or horseradish to the mash.
Use the duchess mixture to decorate the rim of a dish that is about to be cooked in the oven.

 

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Gnocchi

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Gnocchi
 
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Makes: 6 portions
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Ingredients
  • 1000 gr potatoes
  • 3 egg yolk
  • 300 gr flour
Instructions
  1. Bake the whole potatoes at 180°C until thoroughly cooked.
  2. Let them cool, peel and mash with a potato ricer.
  3. Lay 2 baking sheets with baking paper.
  4. On your work surface, mix together the cooked dry mashed potatoes, flour, egg yolk and salt and pepper to taste.
  5. Knead the dough for 4 to 5 minutes or until the dough comes together without sticking and it’s very soft and smooth.
  6. Tear about a golf ball piece of dough and roll it out into a rope as thick as your thumb.
  7. Cut little pieces about 2 cm thick and roll them either on a gnocchi board or on a fork.
  8. Lay all your gnocchi on your prepared baking sheets and allow them to sit out and dry out for about an hour.
  9. When ready to serve, cook them in salted boiling water for just a couple minutes or until they float to the surface.
  10. Drain and toss with your favourite sauce.
Stuff to know
The amount of flour needed depends on the potatoes used and will vary.
It is important that the mash is as dry as possible. Baking the potatoes rather than boiling them will make for a much dryer mash.
Add herbs like rosemary or sage to the mash.

 

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Potato cups

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Potato cups
 
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Makes: 12 cups
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Ingredients
  • 6 baking potatoes
Instructions
  1. Preheat the oven to 170°C.
  2. Line a baking tray with baking paper.
  3. Pierce the potatoes several times with a knife.
  4. Sprinkle the potatoes with salt and pepper.
  5. Bake the potatoes in the oven for 60 min or until cooked.
  6. Remove the potatoes from the oven but leave the oven on.
  7. Cut the potatoes in half and scoop out the mash until you just reach the skin.
  8. Return the empty skins to oven for 15 min until dry and crispy.
  9. Allow to cool and store in an airtight container.
Stuff to know
Use the potato cups for canapés or fill them to your liking.
Do not overcook the potatoes or they will be too soft to handle.
Use the mash for a different recipe.

 

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Potato dauphinois

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Potato dauphinois
 
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Makes: 6 portions
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Ingredients
  • 1000 gr potatoes
  • 200 ml milk
  • 400 ml cream
  • 1 tbspn thyme
  • 3 garlic cloves
  • 3 bay leaves
Instructions
  1. Preheat the oven to 160°C and line the tray with baking paper, bottom and sides.
  2. Heat but do not boil the milk and cream, add seasoning, garlic, thyme and bay leave and let them infuse.
  3. In the mean time, peel the potatoes, do not wash them, and slice them as thick as a pound coin.
  4. Lay the tray with the potato slices and strain the milk and cream on the potatoes to just cover them.
  5. Cover the tray with tin foil and bake for 90 min or until the potatoes are just cooked. Remove the foil and bake for another 10-15 min or until the potatoes are cooked and the top is golden brown as well.
  6. Remove the tray from the oven, cover the top with baking paper and place another baking tray on top that is just large enough to cover the potatoes.
  7. Place on top of this tray some heavy tins to press down the dauphinois. Leave to cool and set in the fridge overnight.
  8. The next day, turn the tray upside down on a chopping board, unmold the dauphinois, peel the baking paper of and trim the edges and cut in portions.
  9. Place them on a new baking tray lined with baking paper and reheat in the oven for 15 min at 180°C when needed.
Stuff to know
Do not wash the potatoes to keep the starch, which will help to set the dauphinois.
Make this dish a day ahead to have the time to set and press the dauphinois overnight in the fridge.
Replace some potatoes by sweet potato or celeriac.
Use rosemary instead of thyme.

 

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