Is there anything better than fresh, home grown potatoes? You can try to come up with answers to this, but I’ll probably lose interest so don’t bother.
I don’t eat a lot of potatoes – my paleo experimentation and general carb aversion (I know, I know) means I eat them when I’m out and about, but I rarely cook them at home.
But cycling home with 2 boatloads of potatoes in my pannier bags from a friend’s ‘farm’ in Rotherhithe meant I needed to dig out my favourtie recipes (from the back of my mind) and get cooking. Here they are: in no particular order
This is an acidic, ‘in-your-face’ potato salad that is based a bit on the types I ate in Germany. No chopped egg (controversial) – creamy but tart and salty. Yum!
about 8 medium new potatoes, scrubbed and boiled whole
half a yellow onion, chopped
1/2 cup white wine or cider vinegar
1/2 cup good ‘posh’ or home made mayonnaise
1/4 cup olive oil
2 Tbsps whole grain mustard
bunch of chives, chopped
bunch of parsley, chopped
generous amounts of salt
Combine the vinegar and chopped onion and let sit for 5-15 minutes for a ‘flash pickle’. When the potatoes are cooked cut them into bit size chunks and let cool while you assemble the rest of the dressing. Mix all ingredients except potatoes and season to taste. When the potatoes are warm (but not hot), combine with the dressing and chill. Tastes better on the second day.
Squished New Potatoes with Fresh Herbs
This was the first way I made the potatoes and then, well I couldn’t stop. Basically scrub your new potatoes and boil them whole. Drain when cooked and add any herbs your have around your garden. I always add parsley and chives, but I’ve stuck in thyme, basil, tarragon – whatever. Take a potato masher and squish them ONCE. I mean it. Only once. Then stir in equal parts butter and olive oil, salt and pepper. Serve.
So my ‘impress a man’ dinner is usually a steak, pommes dauphinoises and something green like sprouting broccoli. Simple, and definitely worked well for me! I keep this very simple.
4 small/medium potatoes, peeled
1/4 -1/2 cup double cream
1/2 clove garlic, grated
salt and touch of nutmeg.
Mix the garlic and double cream and add salt, set aside. Thinly (and I mean THINLY) slice all your potatoes and mix in a bowl with half of the creamy garlic mixture. Then layer like you’re putting slates on a roof in a pan. When you’re halfway through pour on 1/2 of the remaining mixture, finish then pour on the rest of the cream and any that might be in the bowl with the potatoes. Bake at 180 for 30-40 minutes. Serve.