FOOD: 4 Ways With Potatoes

Have your way with delicious, versatile potatoes and make flavoured butters. Plus – it’s all about the beet. Creamy Potato Bake Ingredients: 700g new potatoes 1 cup cream ½ cup chicken stock 2 eggs nutmeg, salt, black pepper to taste parmesan cheese to taste thyme leaves Preparation: Preheat the oven to 190°C. Thinly slice 700g new potatoes and layer them in an ovenproof dish, seasoning with a sprinkling of grated nutmeg and a little white pepper and salt between each layer. Whisk together 1 cup cream, 1/2 cup chicken stock and 2 eggs; pour these over potatoes. Top with a little parmesan cheese and a few thyme leaves. Bake for 30 – 40 minutes until potatoes are cooked through. Serve topped with sprigs of fresh thyme. Potato Crisps with rosemary salt Ingredients: 3 large potatoes vegetable oil ¼ cup sea salt ¼ cup rosemary Preparation: Grind together 1⁄4 cup coarse sea salt and 1⁄4 cup rosemary in a pestle and mortar until fine and bright green. Set aside. Slice 3 potatoes extra finely, preferably with a mandolin on its finest setting. Heat 2cm vegetable oil in a medium saucepan and fry chips until crisp and golden. Drain hot crisps on […]