FEBRUARY HARVEST
Cypriot potatoes Popular for their rich and earthy flavour, Cypriot potatoes have thin, waxy skins and pale yellow flesh. Their distinctive, creamy taste comes from the mineral-rich, red soil of Cyprus where they are grown. They are extremely versatile, with their firm texture making them ideal for boiling or roasting. For a delicious snack or side, slice into wedges, toss with rosemary, garlic, and olive oil; bake until golden, then serve with garlic mayonnaise for dipping.
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SPIRAL POTATO GRATIN Serves 6 Takes 1 hr 20 mins Cost per serve 45p
PAG E7
1·25kg Cypriot potatoes, peeled 1 tbsp olive oil 4 rashers smoked streaky bacon, chopped 1 large onion, thinly sliced 2 garlic cloves, finely chopped 350ml chicken stock 4 thyme sprigs, leaves picked
A CUT ABOVE If using a mandoline, rest the slicer on a flat surface so that it doesn’t wobble while you slice.
1 Preheat the oven to gas 6, 200°C, fan 180°C. Using a mandoline (see tip, right) or sharp knife, carefully slice the potatoes as thinly as possible. 2 Heat the oil in a frying pan and cook the bacon for 2 minutes, then stir in the onion and garlic and cook for another 5 minutes, until the onion has softened. 3 Spoon half the onion mix into a round ovenproof dish (roughly 1·5 litres). Arrange the potatoes on top of the onions, stacked on their edges in a spiral pattern. Spoon the remaining onions over the potatoes, pour over the stock, scatter over the thyme and season. 4 Cover with foil and bake in the oven for 30 minutes, then remove the foil and bake for another 30 minutes, until the potatoes are tender. Each serving contains Energy
Fat
Saturates
Sugars
Salt
886kJ 210kcal 11%
4g 6%
1g 5%
4g 6%
0·9g 16%
of the reference intake. See page 114. Carbohydrate 40g Protein 6g Fibre 4g
For more delicious potato recipes, visit tesco.com/realfood
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