Side dishes – Potatoes

Dauphinoise Potato (serves 8)

maris piper potatoes	1.25kg / 2 1/2 lb
garlic	2 cloves
milk – full cream	300ml / 10 fl oz
cream – double or whipping	300ml / 10 fl oz
parmesan	30g / 1oz

Grate the parmesan. Peel and slice the potatoes to 1/2cm thick. Smash the garlic and mix with the cream and milk in a heavy-based pot. Bring to the boil. Add the potatoes and season with salt and pepper. Given the potatoes a good mix round. Put the potatoes in an ovenproof tray. Sprinkle with the parmesan. Bake for 50-60 minutes at 150degC/gas mark 3 till the potatoes are tender and the top is golden brown.

Fondant Potatoes

Potatoes	4 maris piper
Unsalted butter	125g / 4 oz
Olive oil	2 fluid oz
Garlic	2 cloves
Bay leaf	1
Rosemary or thyme	1 sprig
Chicken/Veg Stock	½ pint

Cut the potatoes lengthways down both sides. Then peel them into a pebble shape following the natural line of the potato. Place into a deep ovenproof tray. Scatter the herbs and garlic among the potatoes and on the bottom. In a pot heat olive oil and add the butter. When the butter melts pour the mixture over the potatoes and add hot stock. Cook for 20 minutes in a pre-heated oven at 180 deg C (turning over after 10 minutes).

Hasselback Potatoes (serves 8)

potatoes	32 baby
butter	60g / 2oz
parsley	for garnish

Peel potatoes. Slice across but only three-quarters of the way down. Melt the butter and coat the potatoes with this. Season. Place in a roasting tray and bake for 30-40 minutes at 220deg C/ gas mark 7. Remove from the oven. Garnish with chopped parsley.

Rosemary Baby Potatoes Roasted 

baby potatoes	450g / 1lb
garlic	2 cloves
rosemary	1 sprig
vegetable oil	To coat
salt	pinch

Smash the garlic. Mix the ingredients together and lay on a roasting tray. Add salt. Place in the oven 160degC/Gas mark 6 for 40 minutes or until tender.

Sweet Potato Chips (Serves 4)

Sweet Potato	4
Olive oil	4 tablespoon

Peel the potato and slice long-ways. Place in oven tray. Drizzle with olive oil and cook for 10-12 minutes.

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