Potatoes are every households year-round staple but come the colder months & the humble potato creeps further into our daily consumption. Whether in the form of pure comfort food, warming our stomachs after a day out in the countryside or as ritual as part of holiday traditions, in its various forms, potato is a never-ending canvas of possibility in the kitchen. To show our homage to the potato, here are our favourite winter recipes to keep you inspired & cozy this time of year.
Duck fat Hasselback Potatoes
Using our favourite Desiree potato from Riverford Organic Farmers these crispy Hasselbacks with duck fat are a delicious accompaniment to pies, cassoulet or stews. Here we’ve paired them with a chicken & leek pie, perfect on a cold autumn evening. Hasselback potatoes are best made with duck fat or lard rather than butter or oil to ensure the high fat content cooking the potato though and creating that delicious crisp texture.
To make these Desiree Hasselback potatoes:
- 2 washed Desiree Potatoes
- 100g Duck fat or Lard
- 1 tbsp olive oil
- 60g Thyme
Step 1: Cut 5-6 even slices about 3/4 deep into each potato. You can use a skewer through the bottom of the potato to prevent cutting too far though.
Step 2: Spoon the duck fat or evenly sliced pieces of lard into each slice, keeping it as even as possible for equal cooking distribution
Step 3: Place into a 200 ºC oven for 45 minutes, rotating & basting the potato at 15 minute intervals.
Step 4: Turn the potatoes upside down, baste again & add the Thyme sprigs, cooking for 15 more minutes. Serve.
Sweet Potato Kumpir bowl
Kumpir is a Turkish baked potato that is full of flavour. With the potato acting as a blank canvas, the dish is adaptable & versatile to adding a range of complementary or themed toppings, both healthy & decadent!
This recipe focuses on the flavour generated from the sweet potato, paring with it a subtile, leafy green bowl set of toppings.
- 2 Large Sweet Potatoes
- 100g mixed baby green leaves
- 60g cucumber
- a handful olives
- 1 diced green tomato
- 50g Greek yoghurt
- 1 ball diced mozzarella
- 20g diced mango
- 10g Tunisian Dukka
Step 1: Leaving the skin on, cut the sweet potato into four large slices & boil for 15 minutes
Step 2: Whilst the potato cooks, line the serving bowl the the salad greens, dice the cucumber, tomato & mango
Step 3: add the piping hot potato on top of the salad greens & immediately spoon the Greek yoghurt & mozzarella on to the potato (so that it melts into the potato)
Step 4: top with the tomato, olives, cucumber & mango with a sprinkling of dukka.
Charlotte Potato Creamy Pommes Dauphinoise
Pommes Dauphinoise or Potato Gratin is a sharp & bitey comfort delight. Traditionally made with Gruyere & garlic-infused cream, we’ve created a similar zingy taste & texture on the French favourite with Cheddar & leek. This simple but charming dish is a great accompaniment to green veggies & as a side to steak, skin-on grilled chicken or crumbed fish. It is not a quick recipe, but it is well worth the wait.
- 500g Charlotte Potatoes
- 1 tbsp butter (for greasing)
- 350g 24 month aged Cheddar
- 1 leek sliced into rings
- 1 tsp grated nutmeg
- 300ml fresh double cream
- Sea salt & pepper for seasoning
- Dash (or several) Tabasco
Step 1: Heat oven to 200ºC & use the butter to grease a deep baking dish.
Step 2: Wash, peel & thinly slice the potato into disks about 1/2 cm thick & as even as possible.
Step 3: In a small saucepan, add the sliced leek, cream & nutmeg & gently heat. Do not bring to the boil, once warm, turn off the heat & rest.
Step 4:Line the bottom of the baking dish with a first layer of potato, add salt & pepper & enough cheese to cover.
Step 5: Repeat step 3, making 4 layers, finishing with the cheese layer.
Step 6: Pour the cream & leek mixture over the potatoes & add to heated oven for 30 minutes, until crisp & bubbly on top.
Step 7: Remove from oven, rest for 5 minutes & serve.
taking back beige 