The humble potato has been getting a lot of rap lately being high in carbs and all but my goodness are they delicious, and somehow more appealing since they’ve been put in the red zone for banters.
I’m just putting it out there, I love carbs but I eat them in moderation. So if I’m going to eat potatoes, I make sure they are incorporated into the most luxurious recipe. Yes, creamy mash, duck fat roasted potatoes, fries topped with crispy bacon and gooey fried egg… you name it! But if I really want to pay homage to a glorious floury potato, these are my top 6 go-to recipes:
1. Porcini Mushroom Croquettes
Creamy mash combined with porcini, Parmesan and truffle oil, generously crumbed and fried until golden and crispy. These are truly to die for! Makes for a lovely starter, a great addition to the tapas board and a delish side for a juicy steak with Béarnaise sauce.
2. Ham and cheese potato croquettes
Fluffy mash combined with smoked ham and Gruyere cheese, crumbed and deep-fried into golden deliciousness. Served with a honey mustard dressing. Oh my yumminess!
3. Pea and potato cakes with Gypsey ham and poached egg
It’s like everything you imagined and more. Perfect for breakfast, brunch or a”brekkie” supper served with dressed watercress. Perfection!
4. Trio of roasted baby potatoes
Wrapped in bacon with rosemary, spicy Hasselback or rosemary and rock salt crushed potatoes, which one do you fancy? Or how about cooking all three!
5. Duchesse Potatoes with porcini, black garlic and Parmesan
I like to call these retro mouthfuls of deliciousness, Umami Duchesse Potatoes. So much flavour going on here. Warning: highly addictive! Serve these as little snacks at a cocktail party adorned with bacon crumbs and micro herbs or stick to tradition and serve with rare roast beef and roasted baby veggies.
6. Crispy potato skins with bacon crumbs and sour cream dip
Don’t throw your potato skins away after peeling potatoes. I remember Mike’s Kitchen used to do fried potato skins yonks ago and I just loved them. I do mine in the oven and serve them sprinkled with bacon crumbs and a sour cream and chive dipping sauce on the side. I feel no guilt eating these. After all, there’s a lot of fibre in the skins.
By Bits of Carey.