RECIPES FOR POTATOES

GRATIN DAUPHINOIS

1 ½ lb Broadward Hall Organic Potatoes, skin and slice very thinly
½ pt Organic Double Cream
½ pt Full Fat Organic Milk
½ oz Organic Dairy House Butter
2 Cloves of Organic Garlic
Sea Salt and Freshly Ground Black Pepper
Nutmeg to season

Preheat oven to 160C

Having sliced the pots very finely then swirl them around in a sink or cold water to remove the starch. Then take out and dry potato slices of a tea towel or kitchen roll. Meanwhile take a shallow baking dish and cutting a clove of garlic in half rub the cut half all over the sides and base of the dish.

Chop the remaining Garlic into small pieces.

Then put a layer of sliced pots (about a 1/3 of the total) on the base of the dish and season with salt and pepper and garlic, then repeat until all the pots are used up.

Season the final layer and then mix together the cream and milk and cover the pots with this mixture. If you need any more liquid then repeat as required with the cream and milk in equal proportions, the pots should just be covered. Then dot the surface with butter pieces and grate nutmeg lightly over the top.

Put the dish in the oven uncovered and allow to bake for 1 ½ hours. Just before serving check that the potato slices are really soft by running a knife through them. The top may have browned a bit and this is just perfect.

This can be served as a side dish but to make a more substantial one pot supper when layering up the pots just put other things inside it, like mushrooms and green pepper, or onions and red pepper and sprinkle a little bit of cheese on top after it has been cooking for about 40 mins. Served with a green salad this makes a hot and tasty supper.

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POTATO ROSTI

600g potato, parboiled with skin on (still firm)
1 onion, finely sliced
1 garlic clove crushed
1 tbsp. chives, finely chopped
100g butter
3-4 tbsp olive oil

Place the butter in a saucepan over a moderate heat, when hot add the onion and sweat them until they are soft and transparent add the garlic and cook for a further minute. Peel the skin off the potato and grate it coarsely. Place the potato, chives, seasoning, onions and garlic with the melted butter in a bowl. Mix them together well so that the potato is coated in the butter and everything is well distributed. Make 8 rosti by shaping them in oiled egg rings or pastry cutters.

Place the oil in a large frying pan and place it over a moderate high heat, when the oil is hot carefully add the rosti a couple at a time. Remove the egg ring and flatten them out slightly. Cook them for 2-3 minutes at a moderate heat on each side so that they are golden brown and crisp on the outside and cooked through. Remove the rosti from the heat and repeat the process with the remaining rosti. Set them aside and keep warm until ready to serve.

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HOT NEW POTATO AND ALMOND SALAD

2LB (900g) New Potatoes
1 Garlic Clove, chopped
40g (1 ½ oz) Whole Blanched Almonds
¼ tsp Cayenne Pepper
¼ tsp hot Paprika (or chilli powder)
1 Tbsp Sherry Vinegar
4 Tbsp Olive Oil
1 Tbsp chopped Parsley
1 Tbsp chopped Oregano
Salt

Boil the pots until just tender. Whizz the garlic and almonds to a fine paste in a small food processor (or crush them in a mortar if you have the time and energy). Transfer to a bowl and mix in the cayenne and paprika. Stir in the vinegar and oil, followed by the herbs, then season with a little salt. Pour sauce over the hot potatoes and serve.

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