Dauphinoise Potato (serves 8)
|maris piper potatoes||1.25kg / 2 1/2 lb|
|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.
|Potatoes||4 maris piper|
|Unsalted butter||125g / 4 oz|
|Olive oil||2 fluid oz|
|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)
|butter||60g / 2oz|
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|
|vegetable oil||To coat|
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)
|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.