potato map

ROAST POTATOES  Prep 10”  Cook 60” (serves 8)
Boil 10 large potatoes , peeled and cut into 3, in salted water, boil for 20”, drain and cover.  Shake pan to roughen the edges of potatoes.  Pour enough oil to cover bottom of roasting pan. Pour potatoes into oil, using two spoons, roll potatoes in oil.  Season with salt and pepper. Roast for 200 degrees C for an hour till golden and crispy.

ROASTED POTATO WEDGES   Prep 5”  Cook 40”  (serves 8)
Wash 4 potatoes / sweet potatoes thoroughly.  Cut in half and cut each half into three.  Sprinkle with crushed chili flakes and place on baking tray.  Coat with olive oil, season with salt and pepper. Bake for 40”to an hour, till golden brown.
Sprinkle with 1 tbsp grated gruyere cheese and return to oven for last 15” to melt cheese.  Sprinkle with chopped parsley before serving.

MASHED POTATOES  Prep 5”  Cook  40” (serves 8)
Boil 6 large potatoes in salted water till tender (30 – 40” until a butter knife goes through very easily). Drain and steam for a minute on hob. Make sure there is water at all times to avoid burning potato. Peel using a dishcloth to hold hot potato.  Cut potatoes in a bowl, add in 1tbsp butter and mash with potato masher while warm.  Add 5 tbsp sour cream and 1/2 tsp salt. Continue mashing till smooth.

Optional – stir in
1) cheddar cheese and chives
2) crumbled bacon, 1 tbsp horseradish, chopped flat leaf parsley
3) sweetcorn, sour cream, chopped chipotle pepper in adobo sauce
4) basil, grated parmesan cheese, 1 garlic clove, crushed

BOILED POTATOES Prep 5” Cook 30-40” (Serves 4)
Put  four potatoes in a saucepan of cold water and a tsp of salt, bring to a simmering boil for about 30-40”, until a knife pierces through easily.  Drain and steam for 30 seconds. Peel with a dishcloth to hold hot potato.

ROSTI POTATOES  Prep 10”  Cook 15” (serves 8)
Boil 4 peeled rooster potatoes for 10” and cool.  Season with salt and pepper. Grate long ways, form in mounds and fry in butter and oil until golden brown and crispy. Eat with spinach and fried eggs.

SAUTÉ POTATOES Prep 5”  Cook 50” (serves 8)
Boil 6 potatoes in salted water.  Cook till tender for approx. 40”, drain and replace pot on hot (but off) hob to steam potatoes for 1 minute. Peel and cut into small chunks.   Fry in 2 tbsp olive oil, 4 tbsp butter till golden and brown. Season with salt and pepper to taste.