Recipes

WARM NEW POTATOES AND CRISPY BACON SALAD | TURNIP AND POTATO CREAM | GARLIC AND LEMON ROASTED POTATOES | Click here for more potato recipes…

WARM NEW POTATOES AND CRISPY BACON SALAD

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Serves 4

Ingredients

  • 500g/1 lb new potatoes, washed and scrubbed
  • 6 back rashers (cut fat and rind off before grilling)
  • 25g/1 oz butter
  • 8-10 large lettuce leaves, washed and dried
  • 90mm/3 fl oz mayonnaise (light)

To Prepare

  1. Cook the potatoes in boiling water for 10-15 minutes until tender. Drain and toss in the butter. Cover with a lid.
  2. While the potatoes are cooking, grill the bacon until crispy and then slice into thin strips.
  3. Line a salad bowl with the washed and dried lettuce. Now, mix the strips of bacon with the warm potatoes and place in the lined salad bowl.
  4. Drizzle over the mayonnaise.

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TURNIP AND POTATO CREAM

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Serves 4

Ingredients

  • 500g/1 lb turnip, peeled and diced
  • 1 medium potato, peeled and diced
  • 3 tbsp. cream
  • Salt and black pepper
  • 1 tbsp. freshly chopped parsley

To Prepare

  1. Put the diced turnip and potato in a pot of boiling water with enough water to cover them.
  2. Simmer until tender for about 15 minutes. Drain off the water.
  3. Mash the potatoes and turnip.
  4. Stir in the cream. Season to taste with salt and black pepper and sprinkle with the parsley.

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GARLIC AND LEMON ROASTED POTATOES

Serves 4

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Ingredients

  • 750g/ 1 ½ lbs new potatoes, (small to medium in size), scrubbed not peeled
  • 2 tbsp. lemon juice
  • 1 large bulb of garlic – split into separate whole cloves – don’t peel!
  • 4 sun dried tomatoes, quartered
  • 4 black olives, sliced
  • 4–5 dashes of Tabasco sauce
  • ½ tsp. Worchester sauce
  • ½ tsp. Soya sauce
  • 4 tbsp. vegetable stock – (If you do not have any vegetable stock make up a vegetable stock cube instead)
  • 3 tbsp. olive oil
  • A bunch of parsley, chopped

To Prepare

  1. Preheat the oven to 200°C/400°F/Gas 6. Cut the potatoes into halves lengthways. If you can buy really small new potatoes use them whole.
  2. Put the oil into the bottom of a large bowl. Add all the ingredients except the stock and parsley. Toss with a large spoon until all the contents are coated in the oil.
  3. Empty the contents into a shallow roasting tin. Put into the preheated oven and roast for approx. 30 minutes. Halfway through the cooking time add the stock, stir and replace for the remaining time. When the potatoes are tender and the contents are slightly charred remove from the oven. Serve in a colourful dish with the parsley sprinkled on top.