Serve up something new with potatoes...
BABY PEARL SALAD
Why not also try…
Add dressings to cooked potatoes while they’re still warm. This helps the liquid and flavour really soak in.
Preheat the oven to 180C/160C Fan/Gas 4. Peel and thinly slice Maris Piper potatoes. Layer in an ovenproof dish with thinly sliced onions until the dish is almost full. Pour over double cream to come almost to the top, add dabs of butter, season and cover with foil. Cook for 90 minutes, remove foil and cook for another 10 mins, until golden.
● Salted homemade crisps
Drizzle thin slices of Maris Piper with oil and bake until crisp. Sprinkle with rock salt.
Use leftover mashed potatoes to thicken sauces and soups, or put on top of pies instead of pastry.
Tip
In separate pans of salted water, boil Baby Pearl potatoes and sweetcorn cobettes until tender. Drain well and leave to cool. Make a dressing of three parts oil to one part cider vinegar, season and stir in a handful of torn watercress. Lightly smash the cooled potatoes with a fork, then cut the corn kernels from the cob. Put in a bowl and pour over the dressing. Serve.
Tip
Why not also try…
● Potato omelette Add sliced cooked baby spuds to beaten eggs and chopped herbs, then fry in a little oil.
ROSTI
Peel and coarsely grate a few medium-size Rudolph potatoes. Wring out the grated potato in a clean tea towel to remove excess water. Put in a bowl with chopped thyme and season. Melt a knob of butter in a frying pan and add a heaped tablespoon of the potato mixture and press down lightly. Cook for 3-4 mins on each side until golden. Top with a poached egg. Serve.
Why not also try…
● Bubble and squeak Mix
cooked cabbage with mashed potatoes, form into cakes and fry until golden.
For added crunch, dust parboiled potatoes with cornflour before putting them in hot oil to roast.
Tip
TAKE A SHORTCUT... Ready-prepared potato dishes are great when you haven’t got much time – look in the produce department for our great range. All you have to do is remove the film and pop in the oven or microwave*. 22 | ASDA.COM/MAGAZINE | MAY 2014
POTATO SKINS
Preheat the oven to 200C/180C Fan/Gas 6. Rub olive oil over some large Marabel potatoes and cook for 80 mins, until golden. Halve and carefully scoop out most, but not all, of the inside of the potato and put in a bowl with fried bacon pieces, a handful of grated cheddar and a sprinkling of chopped chives. Spoon the mixture into the empty skins, return to the oven and bake for 10-15 mins.
Leave the skin on Marabel potatoes when mashing. It adds taste and texture, and the skin is packed with vitamins, too.
Tip
Storing
Fresh potatoes should be kept in a cool, dark place with good ventilation (but not in the fridge or freezer). Don’t wash potatoes before you store them – dampness can make them go of quicker. Leftover mashed or roast potatoes can be frozen in bags for up to 3 months.
* CHECK PACK INSTRUCTIONS FOR COOKING GUIDELINES
DAUPHINOISE