Spicy fried potatoes

I think of these as tiny square spicy chips – they should be crispy and flavoursome. 

INGREDIENTS:

  • Around 700g potatoes, diced to around 1cm cubes
  • 5 tbsp veg oil, such as rapeseed or sunflower oil
  • 1/8th tsp asafoetida
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/8 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp red chilli powder, such as Kashmiri chilli powder
  • 1/2 tsp salt

METHOD:

  • Heat the oil in a wok over medium heat, and add the asafoetida, mustard seeds and cumin seeds, and let them sizzle for a minute, so that the mustard seeds pop. 
  • Add the potatoes, stir and sprinkle in the turmeric. 
  • When the potatoes start to brown, add the coriander, cumin, chilli and salt and turn the heat up to hot. Fry for another couple of minutes so the potatoes are crispy on the outside. 

A great side-dish, or serve with a fried egg on top. 

Blue cheese and spinach baked potatoes

More in the baked potato series. I learned a few more things this week. Bigger is not better, it just causes trouble with the baking. A good size potato is 300g, more is a bother. 

INGREDIENTS:

  • 2 potatoes for baking: 600 to 700g
  • Butter
  • 3 tbsp cream
  • 60+g soft blue cheese
  • 200g spinach 
  • 20g pecan or walnuts, lightly toasted
  • salt and pepper

METHOD:

  • Heat the oven to 220C
  • Rub the potatoes with oil and salt, and bake in the oven for around one hour. 
  • When they are done, remove them from the oven, scoop out the potato flesh, and return the skins to the oven with a little butter to crisp them up. 
  • Meanwhile, mash the potato with the rest of the butter, the cheese and milk, and a good grating of pepper. Pop the mash into the microwave on high for around 1 minute to melt things together a little
  • Wilt the spinach in a pan for around 15 seconds, with a little salted water. Squeeze out the water and whisk into the mashed potato
  • Return the mash into the potato skins and pip back into the oven until ready to serve – around 10 minutes. Sprinkle the toasted nuts onto the potatoes before serving

The second time I made this, I left out the spinach, and served them with kale tops as a side dish. 

 

Baked Potato with tuna mayonnaise

This year I grew some massive potatoes, and they are great baked. I am working through a list of possible recipes. I came across one that involved making a mayonnaise with tuna as one of the base ingredients. It looked good, it contained capers, lemon juice, egg yolks and a can of drained tuna. 

Now, I haven’t bought tuna since the early 1980s. I went to look to see what was in the shops, shelves of different varieties, some in brine, and some in oil. I stopped buying it, and most other commercial catches of white fish, because of worries about fish stocks and environmental damage.

Surely, I thought, things have changed. I looked into whether the tuna fishing industry has improved its practices. Well, only just, in that tuna stocks have recovered a little. However, within the tuna-fishing industry there are problems with sustainable fishing, by-catches, and human rights. 

  • Bluefin tuna is the largest and most expensive, found in sushi as a delicacy. It is severely overfished and exploited, critically endangered as a species. 
  • Albacore tuna is most likely to be canned. Overfishing is threatening the populations in the Altantic. 
  • Skipjack tuna is smaller, and the most commonly consumed. It is overfished in most areas. 
  • Yellowfin tuna is overfished world-wide. Larger fish in breeding condition are being removed from stocks at a rate that could lead to collapse of their populations. 
  • Bigeye tuna is similar to yellowfin, and is considered to be overfished world-wide.  

The recipe looked delicious, but it is off the menu. How can you help? Read more, don’t eat tuna.

  • https://www.britannica.com/explore/savingearth/the-trouble-with-tuna
  • https://www.worldwildlife.org/industries/tuna
  • https://www.greenpeace.org.uk/challenges/sustainable-fishing/

 

Potato and carrot curry

We have lots of delicious potatoes, so when my daughter came over, we cooked this curry. It uses coconut milk along with spices to make a fragrant curry. We served this with a salad of grated beetroot, flavoured with toasted cumin, and dressed with lemon juice and salt. 

INGREDIENTS:

  • 3 tbsp rapeseed oil, or other vegetable oil
  • 1 tsp whole black mustard seeds
  • 1 tsp yellow split peas
  • 2 whole dried birds-eye chillies
  • 10 basil leaves
  • 1/2 can chopped tomatoes, or a couple of medium tomatoes, peeled and chopped
  • 1 small onion, chopped
  • 2 tsp ground coriander
  • a small pinch of cayenne
  • 1 tsp garam masala
  • 400g potatoes (we used charlotte) and 100g carrots (we used yellow carrots) – cut into 2cm large chunks
  • 1 tsp salt
  • 1/2 can coconut milk
  • Chopped coriander leaves

METHOD:

  • In a medium saucepan, heat up the oil and then add the mustard seeds, yellow split peas and chillies. After a minute or so, they’ll start popping. Add the onions and basil leaves as soon as this happens. Turn the heat down a bit and cook until the onion has softened. 
  • Add the coriander, cayenne, tomatoes and garam masala, and stir to mix. Add the potatoes and carrots along with around 250ml water and the salt, bring to the boil and then simmer on a low heat for 15+ minutes
  • When the potatoes are cooked, add the coconut milk and fresh coriander leaves, and heat through, stirring. 
  • Serve with other dishes, for example a salad, or dal, or a kale dish. 

Italian potato pie

My potatoes are getting harvested, and I am trying out potato recipes. The first lot that I lifted were Arran Pilot, with white flesh that mashes very well. I made this from a recipe in Elizabeth David’s ‘Italian Food’. I also used some local free-range eggs. 

INGREDIENTS:

  • 1 Kg of potatoes that mash well
  • 100g Gruyere or Emmental cheese, sliced
  • 75g cooked ham or Italian sausage (I used Fonteluna sausage from Valvona and Crolla), sliced
  • 2 eggs, boiled for around 7 minutes and peeled
  • 3 tbsp breadcrumbs
  • 75g butter
  • 4 tbsp milk
  • salt, pepper and nutmeg, to taste

METHOD

  • Peel and boil the potatoes until cooked, around 16 minutes. Mash them with about 40g butter and the milk, and put them through a mouli or potato ricer to make a very soft smooth mash. Season with salt, pepper and nutmeg. 
  • Grease a dish with butter (I used a small lasagne dish) and then coat the bottom and sides with 2 tbsp breadcrumbs
  • Put half the mashed potatoes in the bottom of the dish, then add the cheese, ham and chopped boiled eggs in a layer. Cover this with the rest of the mashed potato. Sprinkle the rest of the breadcrumbs over the top and dot with butter.
  • Cook the pie in a hot oven (around 200C) for 30 to 40 minutes until the top is golden. 

I served this with shredded kale. It is good with any green vegetable, or with a green salad. 

 

Patatas a lo pobre – Potatoes and green peppers

The trick with this dish is to stew the peppers and potatoes slowly in olive oil. We had this with grilled pork chops.

INGREDIENTS:

  • 250ml good olive oil 
  • 3 onions, sliced
  • 5 cloves of garlic, sliced
  • 3 green peppers, roughly chopped
  • 1kg firm potatoes, peeled, halved lengthways and then sliced 
  • salt and pepper
  • a pinch of fennel seeds, optional. 
  • 4 bay leaves, optional

METHOD:

  • In a large pan or casserole dish, heat the oil over a lowish heat. 
  • Start cooking the potatoes in the oil, and when they start to cook and soften a bit, add the onions, peppers, garlic, fennel seeds, bay leaves, grated black pepper and a good pinch of salt. Simmer for around 15 minutes. 
  • Drain off the oil using a sieve, set the oil aside for further use. 
  • Serve with pork or lamb chops. 

Potato and courgettes

This is a simple dish to bake in the oven, it can be flavoured with your favourite herbs. This time I used thyme. 

INGREDIENTS: 

  • 2 courgettes, cut in four lengthways, and then sliced into chunks
  • 4 medium potatoes (I used Arran pilot) cleaned and cut into chunks
  • 1 red pepper, chopped into chunks
  • 1 clove of garlic, chopped coarsely
  • 4 tbsp panko breadcrumbs
  • 4 tbsp olive oil 
  • 1 tsp mild smoked paprika
  • 1 tsp dried thyme, or a handful of fresh thyme leaves
  • salt and pepper

METHOD:

  • Set the oven to 200C
  • Mix all the ingredients together and put into a roasting tin
  • Bake for one hour, stirring from time to time. 

We served this with a green salad

Salar smoked salmon frittata

I’m home alone this week, Mr Bolton is checking up on family members in the south, sleeping in his van and stocking up on essentials. I have a lot of eggs, and a lot of potatoes, so frittata was inevitable. I also had a box of Salar off-cuts from a local supermarket, so I made this. I had half last night and half tonight. 

salmon frittata

INGREDIENTS:

  • 2 medium potatoes, cooked with the skins on and cooled. (left-over potatoes are the best)
  • 4 eggs, beaten
  • black pepper
  • flaky smoked salmon
  • Olive oil
  • Garnish – choose from chive flowers, chopped parsley, or dukkha spice mix

METHOD:

  • Heat the grill
  • Cut the potatoes into thick slices, and fry in the olive oil until crisp and golden brown on both sides
  • Season the eggs with the pepper, and pour over the potatoes, and scatter the salmon and garnish over the top. Stir a little to allow raw egg to the bottom of the pan. 
  • When it is nearly cooked, pop it under the grill so that the top begins to set. 

That is all – ready to eat. 

 

 

Teeny tiny potatoes

OK, so nobody admits to growing teeny tiny potatoes. I was given a bag of mixed potatoes by a friend, their first go at home-grown spuds. I think the plants had had a hot dry time of it, and were probably harvested too early as well. At the bottom of the bag was a selection of potatoes about the size of a marble. This is what I did with them. 

INGREDIENTS:

  • Teeny tiny potatoes.
  • Butter
  • Garlic 
  • Salt and pepper
  • Chopped parsley

METHOD:

  • I boiled the teeny tiny potatoes in salted water for ten minutes, and then drained them. 
  • I melted the butter in the pan, and fried the garlic until it was golden, then added the tiny potatoes along with seasoning and continued to cook until the potato skins were beginning to colour and crisp up a bit. 
  • Then I added the chopped parsley, and served

I added some very fresh cooked carrots the second time I made this. 

 

 

Chickpeas and potatoes

I have no idea where I found this recipe, I think it dates back to student days in the 1980s. There are lots of notes and at least two totally different versions in my old recipe book. It works well with or without the potatoes. 

INGREDIENTS:

  • 5 tbsp vegetable oil
  • 2 onions finely chopped
  • 8 cloves of garlic, finely chipped
  • 1 tbsp coriander seed, ground
  • 1 tsp cumin seed, ground
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 6 tbsp tomato paste
  • 2 tins of chickpeas (do not drain)
  • 1 tbsp amchoor or juice of half a lemon
  • 2 tsp sweet paprika
  • 3 potatoes, peeled and cubed into 1cm cubes, and put into cold water
  • Salt to taste
  • 2 fresh green chillies, very finely chopped
  • 2 tsp grated ginger (or 1 tsp dried ginger)

METHOD:

  • Heat the oil and fry the onion and garlic over a medium heat, until beginning to brown, around 10 minutes
  • Add the cumin, coriander, cayenne and turmeric, stir, and reduce the heat
  • Add the tomato paste, stir to combine and then add the chickpeas with their liquid from the tin, and around 200ml water, and the amchoor, and paprika. Bring to a simmer and cook for around 10 minutes. 
  • At this point, it may be wise to set the pan aside for a day or too, for the flavour to develop. 
  • To serve, drain and pat dry the potato cubes. Fry in oil for 10 minutes over a medium to high heat, stirring. 
  • Stir in the ginger and chillies, and then the fried potatoes, and serve.