Potato Recipes Series
No. 1
Recipes for New Potatoes
. . . for a naturally better life
In an age of
healthy eating and
calorie counting, potatoes
score top marks as they are low in
calories, fat free and are an excellent source
of Vitamin C.
This is the first of a series of recipe leaflets which shows you how
to enjoy delicious and healthy meals and snacks with potatoes in
minutes.
Further recipes and nutritional information on potatoes are
available from Bord Bia on www.bordbia.ie.
Bord Bia works to ensure that high quality Irish
fruit and vegetables reach you in top
condition.The Board actively promotes
increased consumption of fruit and
vegetables as a vital contributor
to a healthy lifestyle.
CONTENTS
Warm New Potatoes and Crispy Bacon Salad
2
Turnip and Potato Cream
2
Garlic and Lemon Roasted Potatoes
3
Crispy Potato Cakes
4
Potato and Chicken Caesar Salad
4
New Potatoes in a Creamy Chive Dressing
5
Creamy Thai Chicken Curry with
Potato and Coconut Milk
6
Potatoes and Mushrooms with Pesto
6
Warm Potato, Onion and Red Pepper Salad
7
Salad of New Potatoes and Smoked Salmon
8
Lamb Cutlets with a Potato and Fresh Herb Crust
9
Early Potato Varieties
Home Guard
The most popular
first early potato
variety is the “Home
Guard” which is
recognisable by its
white skin and flesh.
It is suitable for
boiling, roasting and
chipping
British Queen
The “British
Queen” variety
has creamy to
white flesh and
white skin. It
can be used for
crisping, boiling,
roasting and
baking.
1
Serves 4
Preparation Time:
15 Minutes
Cooking Time:
10–15 Minutes
WARM NEW POTATOES AND
CRISPY BACON SALAD
Ideal for Lunch
Ingredients
• 500g/1 lb new potatoes, washed and scrubbed
• 6 back rashers (cut fat and rind off before grilling)
• 25g/1 oz butter
• 8–10 large lettuce leaves, washed and dried
• 90mm/3 fl oz mayonnaise (light)
Method
Cook the potatoes in boiling water for 10–15 minutes until
tender. Drain and toss in the butter. Cover with a lid.
While the potatoes are cooking, grill the bacon until crispy and then slice into thin strips.
Line a salad bowl with the washed and dried lettuce. Now,
mix the strips of bacon with the warm potatoes and place in
the lined salad bowl.
Drizzle over the mayonnaise.
TURNIP AND POTATO CREAM
Serve as a vegetable
Ingredients
• 500g/1 lb turnip, peeled and diced
• 1 medium potato, peeled and diced
• 3 tbsp. cream
• Salt and black pepper
• 1 tbsp. freshly chopped parsley
Nutritional Information per Serving
Energy (kcal)
Protein (g)
Fat (g)
Carbohydrate (g)
Vitamin C (mg)
Fibre (g)
263
9.8
15.5
21.9
21.7
1.9
Serves 4
Preparation Time:
10 Minutes
Cooking Time:
15 Minutes
Method
Put the diced turnip and potato in a
pot of boiling water with enough
water to cover them.
Simmer until tender for about
15 minutes. Drain off the water.
Nutritional Information per Serving
Mash the potatoes and turnip.
Stir in the cream. Season to taste with
salt and black pepper and sprinkle with the
parsley.
2
Energy (kcal)
Protein (g)
Fat (g)
Carbohydrate (g)
Vitamin C (mg)
Fibre (g)
97.8
2.05
4.9
12.2
32
3.8
GARLIC AND LEMON ROASTED POTATOES
Fantastic dish with roast chicken or meat!
Nutritional Information per Serving
Energy (kcal)
Protein (g)
Fat (g)
Carbohydrate (g)
Vitamin C (mg)
Fibre (g)
272.8
5.35
13.47
34.4
49.6
3.3
Serves 4
Preparation Time:
5-10 Minutes
Cooking Time:
25-30 Minutes
Ingredients
• 750g/11/2 lbs new potatoes,
(small to medium in size), scrubbed not peeled
• 2 tbsp. lemon juice
• 1 large bulb of garlic – split into separate whole cloves – don’t peel!
• 4 sun dried tomatoes, quartered
• 4 black olives, sliced
• 4–5 dashes of Tabasco sauce
• 1/2 tsp. Worchester sauce
• 1/2 tsp. Soya sauce
• 4 tbsp. vegetable stock
• 3 tbsp. olive oil
• A bunch of parsley, chopped
(If you do not have any vegetable stock make up a vegetable stock cube instead)
Method
Preheat the oven to 200˚C/400˚F/Gas 6. Cut the potatoes into halves lengthways. If you can
buy really small new potatoes use them whole.
Put the oil into the bottom of a large bowl. Add all the ingredients except the stock and
parsley. Toss with a large spoon until all the contents are coated in the oil.
Empty the contents into a shallow roasting tin. Put into the preheated oven and roast for
approx. 30 minutes. Halfway through the cooking time add the stock, stir and replace for the
remaining time. When the potatoes are tender and the contents are slightly charred remove
from the oven. Serve in a colourful dish with the parsley sprinkled on top.
3
CRISPY POTATO
CAKES
A fresh and crispy
potato change with
your main meal!
Nutritional Information per Serving
Serves 4
Preparation Time:
10 Minutes
Cooking Time:
10 Minutes
Energy (kcal)
Protein (g)
Fat (g)
Carbohydrate (g)
Vitamin C (mg)
Fibre (g)
233.7
2.5
14.7
24.1
24
1.95
Ingredients • 4 large new potatoes (225g/8 oz each)
• A bunch of chives, finely chopped
• Salt and freshly ground black pepper
• 1 tbsp. butter
• 3 tbsp. of olive or sunflower oil
Method
Peel and grate the potatoes into a bowl. (If you have a food processor use the grater
attachment to prepare the potatoes. It’s quicker and saves on grating your knuckles!). Add the
chives and mix well.
Heat the butter and olive oil in a large non-stick frying pan. Quickly shape round patties from
the potato mixture (about 2 inches in diameter and 1/2 inch thick) and put onto the hot pan.
Using a spatula, press down the cakes to keep them flat and even.
Fry for 4–5 minutes until crisp and golden. Then turn over and cook on the other side until
golden. Remove and drain on kitchen paper. Keep warm in the oven until ready to serve.
POTATO AND CHICKEN CAESAR SALAD
Ingredients
• 4 chicken breasts
• 500g/1 lb of small new potatoes
• Large head of Kos or sweet Romaine
lettuce
• 4 slices of white bread, with the crusts
cut off and cut into 1/2 inch cubes
• 120ml/4 fl oz olive or sunflower oil
• 90g/3 oz freshly shaved parmesan
(you can use a potato peeler to do
this)
• 300ml/1/2 pint Caesar salad
dressing and a little extra for
serving with the salad.
4
This versatile
Serves 4
Preparation Time:
10–15 Minutes
Cooking Time:
20 Minutes
Nutr
Ener
Prote
Fat (
Carb
Vitam
Fibre
NEW POTATOES IN A CREAMY CHIVE DRESSING
Ingredients
• 500g/1 lb small new potatoes
Method
• Sea salt
Scrub the new potatoes and cook in boiling water with a
• 1 tbsp. olive oil or 1oz butter
large pinch of sea salt for about 10–15 minutes until cooked.
• 1 tsp. finely grated lemon zest
• Freshly ground black pepper
While the potatoes are cooking, put the crème
• 2 tbsp. crème fraiche
fraiche and mayonnaise in a serving bowl. (You can use
• 2 tbsp. mayonnaise
low fat versions of these if you prefer) and whisk
• A small bunch of chives
together with a fork.
Serves 4
Preparation Time:
Drain the potatoes, turn off the heat.
5 Minutes
Put the potatoes back into the
Cooking Time:
saucepan and add the
20 Minutes
butter/olive oil, lemon zest, a
pinch of sea salt and a good
few twists of freshly ground
black pepper. Stir them about
so that they become coated in
the oil/melted butter.
Wonderful with poached salmon or chicken
Add the contents of the pot into
your serving bowl with the
chopped chives and mix well so
that all the potatoes are coated in the
dressing. It is important to do this while
the potatoes are still hot.
Serve hot, warm or at room temperature.
Nutritional Information per Serving
Energy (kcal)
Protein (g)
Fat (g)
Carbohydrate (g)
Vitamin C (mg)
Fibre (g)
186.3
3.1
11.1
20.4
20
1.6
salad meal can be served warm or prepared ahead of time and kept chilled.
Method
Poach the chicken breasts in a saucepan for 15–20 minutes. At the same time bring a pan of
water to the boil, then add some salt and the potatoes and cook for 15 minutes. Drain the
chicken and the potatoes and leave aside to cool.
Wash and dry the lettuce and line a large bowl or platter with it.
Heat the oil in a frying pan until very hot. Fry the bread a few cubes at a time
until golden brown. Drain on a little kitchen paper.
Slice the chicken and potatoes and place in a bowl. (If the potatoes are very
small you could leave them whole or just cut in half).
itional Information per Serving
rgy (kcal)
ein (g)
(g)
bohydrate (g)
min C (mg)
e (g)
660.8
40.4
37.9
41.5
27
3.05
Pour over the dressing and toss well. Taste and season if necessary.
Spoon this mix on top of the platter of lettuce, sprinkle the croutons and
parmesan shavings on top.
5
CREAMY THAI CHICKEN
CURRY WITH POTATO
AND COCONUT MILK
Serves 4
Preparation Time:
10 Minutes
Cooking Time:
30 Minutes
A quick dish to prepare for when
friends are coming to eat!
Ingredients
• 2 tbsp. sunflower oil
• 750g/11/2 lbs skinless, boneless
chicken breast cut into large chunks
• 2–3 tbsp. of red or green Thai curry
paste (available in all the big
supermarkets)
Nutritional Information per Serving
Energy (kcal)
Protein (g)
Fat (g)
Carbohydrate (g)
Vitamin C (mg)
Fibre (g)
586.7
49.5
52.7
27.5
25.9
2.8
Method
Heat the oil in a large wok or frying pan.
Fry off the chicken chunks for a few
minutes to seal them.
Remove chicken and put in a bowl.
• 600ml/1 pint canned coconut milk
• 2 tbsp. Thai fish sauce
• 2 tbsp. light brown sugar
• 500g/1 lb new potatoes unpeeled, scrubbed
and cut in quarters
• 1/4 tsp. salt
• 1–2 tbsp. lime juice
• 50g/2 oz unsalted roasted peanuts
• 3 spring onions – finely shredded
• Fresh coriander
Add the curry paste to the pan and fry for
about 30 seconds.
Add the coconut milk, fish sauce and
sugar to the pan and stir well to mix.
Return the chicken to the pan and cook
the mixture. Then add the potatoes and
salt and reduce the heat.
Cover the pan and simmer for about
15–20 minutes until the chicken is cooked
and the potatoes tender.
Stir in the lime juice to taste.
Serve in bowls with the peanuts, coriander
and spring onion on top.
POTATOES AND
MUSHROOMS
WITH PESTO
The vegetarians in the house will love this one!
Ingredients
• 500g/1 lb new potatoes
• 200g button mushrooms or 15 closed cup
mushrooms, wiped and sliced
• 50g/2 oz butter
• 90g/1/2 jar of fresh pesto*
6
Serves 4
Preparation Time:
10–15 Minutes
Cooking Time:
20 Minutes
WARM POTATO, ONION
AND RED PEPPER
SALAD
Serves 4
Preparation Time:
5 Minutes
Cooking Time:
15 Minutes
Great as a salad served
with barbecue food
Ingredients
• 500g/1 lb very small new potatoes
• 4 tbsp. olive oil
• 1 red pepper, deseeded and sliced into
strips
• 1 small onion, very finely chopped
• Salt and a little freshly ground black
pepper
• 1 tbsp. chopped fresh chives or fresh
parsley or both
(If you can’t get fresh herbs you can now buy frozen parsley
and chives in the supermarket)
Method
Scrub the new potatoes and cook in boiling water for about
10 minutes.
Nutritional Information per Serving
Energy (kcal)
Protein (g)
Fat (g)
Carbohydrate (g)
Vitamin C (mg)
Fibre (g)
210.4
2.8
11.8
24.5
78.5
2.9
Meanwhile heat 2 tablespoonfuls of the oil and fry the strips of pepper in it.
When the potatoes are cooked, drain them and put them together with the onion in a bowl.
Add another tablespoonful of oil to the peppers in the pan and pour them over the potatoes.
Toss, season with salt and pepper and garnish with the chopped herbs.
Method
Bring a saucepan of water to the boil. Add a pinch of salt and
the potatoes. Cook for 10–15 minutes until tender.
While the potatoes are cooking, melt the butter in a large
frying pan and cook the mushrooms until brown for
2–3 minutes or until brown. Leave aside.
Nutritional Information per Serving
Energy (kcal)
Protein (g)
Fat (g)
Carbohydrate (g)
Vitamin C (mg)
Fibre (g)
249.1
3.6
16.8
21.3
20.5
2.7
When the potatoes are tender, drain them well, peel and slice them. If the potatoes are very
small there is no need to peel them before slicing.
Heat up the mushrooms again and add the potato slices. Cook for 1–2 minutes until hot, then
add enough pesto to coat. Serve immediately with some parmesan on top.
Store the remaining pesto in a jar for up to one week in the fridge. It is delicious mixed into
mashed potato. *You can buy fresh pesto from a good deli or in jars in the supermarket.
7
SALAD OF NEW POTATOES AND SMOKED SALMON
WITH A DILL AND MUSTARD DRESSING
A great idea for an ‘all in one’ lunch
Ingredients
• 750g/11/2 lbs small new potatoes, cooked
and chilled (you could also use leftover
potatoes for this)
• 225g/6oz smoked salmon, cut into thin
strips
Dressing
• 2 tsp. muscovado sugar (if you can’t get
muscovado, use a good quality dark
brown sugar)
• 1 tsp. fresh lemon juice
• 2 tsp. Dijon mustard
• 1 tsp. olive oil
• 1 heaped tbsp. mayonnaise
• 2 heaped tbsp. finely chopped fresh dill
(or 4 tsp. of dried dill)
• Sea salt and freshly ground black pepper.
Method
Whisk the muscovado sugar and lemon juice together until the sugar has dissolved.
Add the mustard, oil and mayonnaise, whisking all the time.
Serves 4
Preparation Time:
10 Minutes
Cooking Time:
15 Minutes
Finally, add the fresh dill, season with a pinch of sea salt and
freshly ground pepper. Whisk again. This sauce is
meant to be fairly runny. If you find it too
runny, add a little more
mayonnaise. (If you have a
blender, put all the
ingredients in and whizz
for one minute!)
This sauce can
be kept for a
week in the
fridge and
actually tastes
even better a
day old, as it
allows the dill
to penetrate the
sauce even
more.
Nutritional Information per Serving
Energy (kcal)
Protein (g)
Fat (g)
Carbohydrate (g)
Vitamin C (mg)
Fibre (g)
8
261.9
18.05
8.5
33.1
31.45
2.5
Toss the potatoes,
salmon strips and
dressing together and serve
with a green salad.
LAMB CUTLETS WITH A POTATO AND FRESH
HERB CRUST Make an impression!
Ingredients
• 12 lamb cutlets, well trimmed and all the
fat removed – your butcher will do this for
you!
• 750g/11/2 lbs new potatoes, peeled
• 1 clove garlic, crushed
• 2 tbsp. chopped fresh chives
• 2 tbsp. chopped fresh parsley
• 1 tbsp. chopped fresh thyme leaves – no
stalks
• 2 large egg yolks, beaten
• 3 tbsp. olive oil
• Salt and freshly ground black pepper
Serves 4
Preparation Time:
15–20 Minutes
Cooking Time:
10–15 Minutes
Method
Grate the potatoes finely and remove
the excess water by putting the
grated potato in a clean cloth or
strong paper towel and
squeezing. Do not rinse the
grated potato as we need all
the starch that has come from
the potato.
Put the potato in a bowl and
add the garlic, herbs and
egg yolks. Season with salt
and pepper and mix well.
Divide the mix in 12. Wrap
each lamb cutlet
completely with the
mixture.
Heat the oil over a
moderate heat in two heavy
based frying pans. Add the
lamb cutlets and cook for
3–4 minutes either side until
the potato is tender and crispy
and the lamb still a little pink.
Serve 3 lamb cutlets
per person with some
fresh vegetables and a
salad of grated carrot
and orange tossed in a
little French dressing.
Nutritional Information per Serving
Energy (kcal)
Protein (g)
Fat (g)
Carbohydrate (g)
Vitamin C (mg)
Fibre (g)
608.6
46.9
34.05
30.2
34.7
2.56
9
Clanwilliam Court • Lower Mount Street • Dublin 2 • Ireland
Telephone 353 1 668 5155 • Facsimile 353 1 668 7521
E-mail: info@bordbia.ie
Website: www.bordbia.ie