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Magazine

Potato

Spiced lentil dhal

Spiced lentil dhal

Potato and cauliflower are a favourite combination for curry and they are delicious cooked with lentils in a mildly spiced sauce. Served with a fresh carrot chutney and banana and nut raita, this meal will be relished by meat–eaters as well as vegetarians. Serve with basmati rice or naan.

Potato and zucchini tortilla

Potato and zucchini tortilla

Tortilla, one of Spain's most famous tapas dishes, is made from the simplest of ingredients – eggs, onions and potatoes – cooked like a flat omelette and served warm or cold, cut into wedges. Extra ingredients can be added, depending on what you have in the fridge.

Stuffed baked potatoes

Stuffed baked potatoes

A steaming–hot baked potato makes perfect comfort food, and doesn't need lashings of butter and cheese to be delicious. This tasty vegetarian filling combines marinated mushrooms and zucchini for a healthy filling. Other fillings are limited only by your imagination.

Warm potato salad

Warm potato salad

Here tender new potatoes, cooked in their jackets, are combined with crunchy celery, spring onions and walnuts in a nutty dressing. The salad is a delightful alternative to potato salads in mayonnaise–based dressings, and goes well with grilled fish, poultry, meat or vegetables.

Potato, corn and capsicum frittata

Potato, corn and capsicum frittata

Known in Italy as frittata, or in Spain as tortilla, flat omelettes can be served hot or cold with salad for brunch, lunch or supper, and they also make ideal picnic fare. The delicious version here can be kept for a day in the refrigerator, but remove it about 30 minutes before serving.

Potato-filled Sardinian ravioli

Potato-filled Sardinian ravioli

Mashed potato enriched with cottage cheese and parmesan and enlivened with garlic and herbs makes a marvellous filling for the pasta parcels called ravioli. A small amount of extra virgin olive oil is added at the end, so none of its flavour is lost and the dish tastes richer than it really is.

Indian-style okra with potatoes

Indian-style okra with potatoes

This makes a wonderful accompaniment to a spicy main dish. It is also good as a vegetarian main course for 2, especially when served with Indian–style pulse or lentil dishes and warm naan. Also known as ladies' fingers or bhindi, okra is used extensively in Indian cooking.

Light mashed potato

Light mashed potato

This plain mash is flavoured with a hint of bay and enriched with a little olive oil instead of butter. It makes a great accompaniment to many dishes, from hearty stews, casseroles and pies to simple grilled steak or chicken.

New potatoes with nori

New potatoes with nori

Nori is a type of Japanese seaweed that is sold dried in thin, dark–green sheets. The flavour is distinctive and savoury. Nori is usually combined with rice in Japanese cooking, but it is also good with vegetables, particularly potatoes.

Potato and pumpkin gratin

Potato and pumpkin gratin

When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables yields a well–textured result.

Pasta with potato, beans and pesto

Pasta with potato, beans and pesto

This is a traditional Ligurian dish that is usually made with potatoes, green beans and baby broad beans. Here, broccoli and zucchini boost the green vegetable content. The pesto used to dress the pasta and vegetables is lighter than most, but still packs a flavoursome punch.

Chicken and sweet potato hash

Chicken and sweet potato hash

This is a great supper dish to make with leftover roast chicken, or with turkey. Sweet potatoes are a colourful addition to the potatoes traditionally used in a hash, and corn adds a delightful texture. With its simple yogurt sauce, the hash needs only a salad and bread to make a delicious meal.

Chicken and potato curry

Chicken and potato curry

Letting the chicken pieces sit for half an hour in a gingery marinade makes all the difference to this curry. Skinning the chicken not only does away with most of the bird's fat, it also lets the spicy flavours really permeate the flesh. Potatoes make a great addition, adding bulk to the curry.

Potato and bacon chowder

Potato and bacon chowder

It's easy to make a nourishing supper based on ingredients you are likely to have on hand, such as onion, potatoes, parsnips, bacon and milk. Here they're turned into a hearty and satisfying soup, which is finished with a little vitamin-rich spinach. Serve with crusty brown bread.

Potato salad with horseradish dressing

Potato salad with horseradish dressing

Everyone loves potato salad, but it can be high in kilojoules and fat. This lower-fat version is made with a light fromage frais and yogurt dressing flavoured with horseradish. Toss in the dressing while the potatoes are still warm and serve garnished with bresaola (Italian dried beef).

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