Category Archives: Potato

Potato Salad and Hot potato Salad


Potato Salad

6 medium potatoes

6 eggs

2 medium onions

280 ml (1/2 pt) salad dressing




diced cucumber or radish slices

lettuce leaves


Choose Potatoes of equal size. Wash well but do not peel. Place them on trivet, add water,close lid, bring to pressure and cook for 8 minutes. Reduce pressure quickly under cold running water.

At the same time hard-boil the eggs. Put eggs in cold water before shelling them. Drain and peel potatoes. slice the potatoes eggs and onions thinly, keeping them in separate piles.

Select a salad bowl that is fairly deep and arrange the ingredients in alternating layers as follows, potatoes, salad dressing, onion, egg, seasoning, until all the potatoes are used.

Reserve some egg slices for the top garnish. Diced cucumber and radish slices may be incorporated in the layers of ingredients.

Refrigerate until chilled thoroughly. Immediately before serving mix all together carefully with two spoons gently lifting and stirring without breaking the slices. Decorate the edge of the bowl with lettuce leaves and the top with slices of egg.

Sprinkle paprika over the dish.

Hot potato Salad

6 medium potatoes

4 eggs

4 slices of bacon

1 large sweet onion

175g (6 oz) celery

50ml vinegar

2 tablespoons of sugar

salt and pepper



Prepare and cook potatoes whole in pressure cooker. Hard-boil eggs at same time. Drain peel and dice potatoes into 13 mm (1/2 in) pieces. Shell and slice eggs. Keep warm (while preparing remaining ingredients) preferably oven proof dish on low heat. Reserve one egg for garnish.

Cut bacon into small pieces and fry in a pan until crisp. Cut celery finely and mince onion.

Remove bacon from heat and allow to cool slightly then add the sugar and vinegar. Return to heat and stir in the celery, onion and seasoning.

When all ingredients are hot remove pan from heat and pour the contents over the dish of potatoes and eggs. Garnish with the egg slices. Serve at once or keep hot until ready to serve.

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Posted by on May 17, 2012 in Potato, Pressure cooking, Salad


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Potatos with Ginger Chips

Serves 4

3 large (900 g) new potatoes

vegetable oil for deep frying

1/4 cup (60 ml) olive oil

1 tablespoon grated fresh ginger

1 clove garlic, crushed

ginger chips

2 x 5 cm pieces (80 g) fresh ginger

1/4 cup (40 g) icing sugar mixture


Cut unpeeled tomatoes in to 7 cm lengths. Deep fry potatoes in batches in hot vegetable oil until well browned all over and cooked through, drain in absorbent paper. placed tomatoes in baking dish, pour over combined olive oil, ginger & garlic, cook, uncovered, in hot oven about 50 minutes or until heated through. Add ginger chips, toss to combine.

Ginger chips

Using a vegetable peeler, peel thing strips from ginger, toss in icing sugar, deep fry ginger chips in batches in hot oil until brown, drain on absorbent paper.

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Posted by on November 3, 2011 in Potato, Vegetarian


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Vegetable Curry with baby new potatoes

Serves 4

1 tablespoon vegetable oil
1 large (200g) onion, sliced
2 cloves garlic crushed
3 teaspoons ground coriander
1 tablespoon ground cummin
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/2 small cauliflower, chopped
1 tablespoon garam masala
12 baby (480g) new potatoes, quartered
2x 425g cans tomatoes
1/2 teaspoon sugar
1/2 cup (500g) small frozen peas
1 cup (250ml) cream
2 tablespoons chopped fresh coriander

Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft, add ground spices, cook stirring until fragrant. Add potatoes, cook 5 minutes, stirring occasionally. Add undrain crushed tomatoes and sugar, simmer, covered 15 minutes. Add cauliflower, cook covered, 5 minutes. Add peas, cook until all vegetables are tender. Just before serving stir in cream and sprinkle curry with fresh coriander.

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Posted by on October 31, 2011 in Potato, Vegetarian


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Brunch in a pot

Just the thing for brunch on Sunday – that late breakfast early lunch, borrowed from America. Its quick, tasty and needs few additions.

Serves 4

1 lb(450g) potatoes, halved or quartered, depending on size

4 Grade  3 eggs, hard-boiled

6 oz (175g) Lancashire cheese, crumbled

salt and pepper

1/2 pint (275ml) milk

6 oz (175g) tomatoes, sliced


Cook potatoes in boiling salted water for 10 minutes. Drain, rinse under cold water and slice.

Shell eggs and slice. Fill greased casserole with alternate layers of potatoes, eggs and 4oz(125g) cheese. finishing with potatoes and sprinkling salt and pepper between layers.

Pour milk into dish then arrange tomatoes on top. Sprinkle with rest of cheese and cook, uncovered, for 30 to 35 minutes in moderately hot oven set to 200C/400F/Gas 6.


Brunch in a mushrooms pot

For those who don’t take kindly to eggs, follow the above recipe but substitute 8 oz (225g) sliced and fried mushrooms for the eggs.


Posted by on October 19, 2011 in Potato, Vegetarian


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Swiss style Potato Custard

A two-part dish made with parboiled potatoes and Gruyere cheese. it is elegant and sophisticated, well-suited to lunch or supper, served with a salad.

Serves 4

1 1/2 lb (675) peeled potatoes, halved

6 oz (175g) Gruyere cheese, greated

2 heaped tablespoons finely chopped parsley

1/4 pint (150ml) single cream

2 Grade 2 eggs

1 teaspoon continental mustard

1 to 1 1/2 teaspoons salt

1 garlic clove, crushed (optional)


Cook potatoes in boiling salted water for no more than 10 minutes. Drain and rinse under cold water, slice.

Two-thirds fill a greased heatproof dish with alternate layers of potatoes, cheese and parsley. Begin with potatoes and end with cheese.

Beat together all remaining ingredients. Pour carefully down side of dish. Leave to stand for 20 minutes.

Bake, uncovered, until cooked through and golden, allowing about 40 to 45 minutes in moderate oven set to 180C/350F/Gass4.

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Posted by on October 18, 2011 in Potato, Vegetarian


Potatoes in different ways


Aligot (french)

For 6 people

boil 2lb (1kg) of floury potatoes in their skins, then peel them and mash or puree. Add salt and pepper. Heat 2 oz(50g) of butter with a small carton of single cream gently in a heavy pan, blend in the potato puree, then add a crushed clove of garlic and 225g of grated cheese. Stir until the mixture is smooth, then serve at once with crisp green salad.

Baked potatoes

Smear the skins of jacket potatoes with oil before cooking to make them crisp and delicious. potato will bake faster with skewers or nails stuck in them.

Bubble and squeak

Mix leftover mash potato with leftover cooked cabbage (or parsnip, carrot, or celery) and seasoning. Heat butter dripping or oil in  a frying pan add vegetable mixture flatten and dry , turning once , until golden on both sides.


Perfect chips are cooked in two stages. First cut the potatoes and dry them thoroughly on a clean towel or on kitchen paper. heat fat or oil at first to 350F,180C (at which temperature a cube of bread will turn golden brown in 1 minute) Put chips in frying basket and cook steadily until tender but not coloured. Now remove them and keep them warm while heating the fat or oil to 390F, 195C (at this temperature a cube of bread will brown in 1/2 minute) Return the chips to the pan and fry quickly until crisp and golden drain and season.

Colcannon (Irish)

For 4 people

Soften a chopped onion in 50g of bacon fat. Then add 450g of mashed potatoes and 225g of cooked shredded cabbage. Season generously, transfer to a greased pudding basin and bake at gas mark5, 375F, 190C for minutes. Turn out on to a serving dish.

Potato Croquettes

For 4 people

Beat an egg and use half of it  to bind 450g of well-seasoned mashed potatoes. With floured hands shape the mixture into sausage shapes. Dip in the rest of the beaten egg and then in breadcrumbs. Fry in hot deep fat until golden brown.

Farmhouse supper

For 4 people

Soften 225g of chopped streaky bacon in a frying pan until the fat runs. Then remove bacon and put 450g of chopped cooked potatoes and finely chopped onion in the pan to brown lightly. Season, add the bacon and transfer to an ovenproof dish. Put 4 lightly fried eggs on top sprinkle with 125 g grated cheese, and place under the grill for 1 minute before serving.

Potato gnocchi (Italian)

For 4 people

Mix 1 lb leftover mashed potato with a beaten egg, a tablespoon of melted butter and 4 tablespoons of flour (either kind) to make a mouldable dough, (add more flour if necessary). Roll into a 1 inch wide sausage, then chop up and roll in the palms of your hands into 1 inch balls, and drop into a large pan of boiling water to poach for 3 minutes, or until the gnocchi rise to the surface. Drain and serve with butter or with fresh tomato sauce, and freshly grated parmesan.

Hashed brown potatoes (American)

For 4 people

Melt 2 tablespoons of pork dripping or chopped salt pork, then add 1/1/2 lb of finely chopped cold boiled potatoes. Mix thoroughly and add seasoning to taste. Cook gently until brown underneath, then fold in half like an omelette to serve.

Janssons temptation (Swedish)

For 4 people

Melt 2 tablespoons of margarine or butter in a heavy frying pan, arrange 1 1/2 lb of peeled and thinly sliced potatoes in the pan in two or three layers, sprinkling each layer with salt and pepper and dotting with more margarine or butter. Cover and cook for 15 minutes, then uncover and cook, turning occasionally, until tender, crisp and brown all over. Add a little chopped onion if you wish.

Latkes (Jewish)

For 4 people

Peel 1 lb of potatoes , soak in cold water for half and hour, then grate into a mixing bowl. Add 1 tablespoon of flour, 1 beaten egg, a little grated onion and seasoning. Heat some oil or dripping in a frying pan and drop the mixture in one tablespoonful at a time. Flatten, and fry, turning once, until golden on both sides serve alone as a sanck, or to accompany meat or omitting the onion, with apple sauce, jam or sour cream.

Pan haggerty (Northern English)

For 4 people

Peel and boil 1 1/2 lb of potatoes and cut into thin slices. Soften 2 chopped onions in 50g of dripping in a heavy frying pan, remove and drain. Then in the same pan arrange the potatoes, onions and 125g of grated cheese in layers, seasoning generously with salt and freshly grounded black pepper. Cover and cook gently for 20 minutes, then brown under the grill.

Potato pan cakes (Scottish)

For 4 people

Puree 225g boiled potatoes with 2 eggs, 175g of flour, 1 pint of milk, salt and pepper. Using tablespoon of mixture for each pancake, cook in dripping for 1 minute on each side. serve hot, with butter and honey for tea, or with bacon for breakfast.

Parsleyed potatoes

For 4 people

saute 1 1/2 lb of peeled and chopped potatoes in butter, then cover with half milk and half water.simmer for 25 minutes, then add a handful of finely chopped parsley and cook for 5 minutes more, until the liquid is almost entirely absorbed.

Potato salad

For 4 people

Wash 1 1/2 of old potatoes, put in a pan of boiling salted water to cover, and cook until just tender. Drain, cut into slices, put in a mixing bowl and stir in 4 tablespoons of hot chicken stock. After 5 minutes add some vinaigrette dressing and a little chopped onion if you like, toss thoroughly, sprinkle with freshly chopped parsley or chives, and serve warm or cold.

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Posted by on September 30, 2011 in Potato, Staters


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