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Great British Spuds - 5 Exciting Recipes….

September 17th 2015
By: Melanie

Potato dishes really are a great British staple, we eat around 130kg every year, having them either sliced, diced, chipped, mashed or eaten whole. But if you are getting bored with the same old recipes here are some delicious alternatives you might like to try:

Duchess Potatoes:

These are potatoes mashed with cream, butter, 1 egg, seasoned, mashed up and then piped onto baking trays and baked in the oven, they are delicious.

We tried out this recipe from the Chowhond.com, just make sure you sieve your potatoes to get out any lumps before putting into your piping bag, as we found the potato got stuck half way through http://www.chowhound.com/recipes/duchess-potatoes-30506.

You will need:

 *   2 1/2 pounds russet potatoes
 *   6 large egg yolks, at room temperature
 *   6 tablespoons unsalted butter (3/4 stick), cut into 8 pieces, at room temperature
 *   1/4 cup heavy cream, at room temperature
 *   1 teaspoon kosher salt, plus more as needed
 *   1/4 teaspoon freshly ground black pepper
 *   1/8 teaspoon freshly grated nutmeg
 *   1/2 cup finely shredded Swiss cheese, grated on the small holes of a box grater (about 1 ounce)

Potato Gratin Dauphinois

This is a lovely creamy potato recipe which serves as a great side dish for grilled, barbequed or fried meat. Lovely with good strong mustard such as Dijon.

This is one of our favourite versions of this classic French dish from the BBC website:

 *   500ml double cream
 *   500ml milk
 *   3 garlic cloves
 *   8 large King Edward or Maris Piper potatoes
 *   100g Gruyère cheese (optional)

For the method please follow this link http://www.bbcgoodfood.com/recipes/402620/dauphinoise-potatoes

Potato fondant

This is has a lovely velvet, melt in the mouth texture to it, as it soaks up all of that lovely chicken stock and is fairly easy to make.

You will need:

·       150g/5oz butter
·       4 potatoes, peeled, cut into barrel-shapes using a cookie cutter
·       75ml/3fl oz chicken or vegetable stock
·       2 garlic cloves, peeled, crushed lightly with the edge of a knife
·       2-3 sprigs fresh thyme
·       sea salt flakes and freshly ground black pepper

For the method follow this recipe: http://www.bbc.co.uk/food/recipes/fondantpotatoes_93087

Tartiflette

I have made this French dish on numerous occasions, it’s a great winter warmer and can be served with a salad or as a side dish, it’s also quite inexpensive to make, so it’s great if you are on a budget.

Here is a recipe from the BBC website http://www.bbc.co.uk/food/recipes/tartiflette_59096, I don't’ add wine to my recipe but you can add what you like.

You will need:

·       1kg/2lb 4oz Charlotte potatoes, peeled
·       250g/8oz bacon lardons
·       2 shallots
·       1 garlic clove
·       100ml/31Ž2fl oz white wine
·       200ml/7fl oz double cream
·       sea salt and freshly ground black pepper
·       1 whole Reblochon cheese (about 450g/1lb), sliced

For a lower cal recipe just add single cream, it works just as well.

Potato Rosties, home made

Once you have made these yourself you will discover how easy they are and you will never by another frozen packet.

You will need:

1 egg
2 tablespoons of plain flour
3 large potatoes

Simply peel your potatoes, grate – then the following bit this is the most important bit, wrap your grated potato in your tea towel and squeeze over the sink until every bit of water has been removed. Then put in a bowl and mix with your egg and flour. Heat oil in a pan and then add scoops to the pan, and cook, these will take around 15 minutes and are delicious served with a good old English fry up or with any meat dish.