Italian Hot Potato Salad

Italian Hot Potato Salad

Manyfacesofpotatoes.co.uk have launched a campaign to get Britain to know more about the differences between the trusty King Edward and Desiree. In a survey, they found that 85 percent of Brits want to know more about potatoes, as particularly the younger buyers usually just buy the same variety each time. 

To help with the confusion, manyfacesofpotatoes.co.uk have come up with a simple classification system, that puts potato varieties into three groups: fluffy (great for the firm favourites like jackets and chips), smooth (perfect for mash or wedges), and salad (tasty with salads or served as a side dish). If you want to understand the differences between the three classes, try these great potato recipes.


SALAD
Italian Hot Potato Salad

Prep to cook: About 10 minutes
Cook time: About 30 minutes
Serves: 4

Ingredients:

  • 500g New potatoes (salad), scrubbed and cut in half
  • 2tbsp Olive oil
  • Seasoning
  • 2 Cloves garlic, crushed
  • 1tsp Dried oregano
  • 1 Red pepper, deseeded and cut into chunks
  • 1 Yellow pepper, deseeded and cut into chunks
  • 10 Cherry tomatoes
  • 100g Mozzarella cheese, roughly torn

Method:

  1. Preheat oven to Gas 6, 200ºC, 400ºF.
  2. Place all the ingredients (except the cherry tomatoes and cheese) on 1 or 2 baking trays and combine ingredients together to coat. Spread ingredients out into a single layer on baking tray(s).
  3. Place in preheated oven for about 30 minutes until tender and golden. 5 minutes before the end of cooking add the cherry tomatoes.
  4. Serve on a bed of mixed salad and herb leaves, scattered with mozzarella.


FLUFFY
Chinese Potato Cakes

Prep time: About 5 minutes
Cook time: About 10 minutes
Serves: Makes about 8 ‘squeaks’

Ingredients:

  • 4 Large potatoes cut into small cubes
  • 1 Clove garlic, crushed
  • ½tsp Chinese 5 spice
  • 100g Beansprouts
  • 1 Small carrot, peeled and cut into small thin sticks
  • 2 Pak choi, sliced
  • 2 Spring onions, sliced
  • 2tbsp Plum sauce + extra for ‘dipping’

Method:

  1. Take cubed potatoes and place in a large plastic (microwave proof) bowl. (The potatoes will cook quicker if not packed too densely – bigger bowl in thinner layer works best!).
  2. Rinse cubes with water, drain, place back into bowl and add a small splash of water, garlic and Chinese 5 spice. Cover with plastic plate or cling film and cook.
  3. MW = 800 watts Category E = 5-8 minutes
  4. For MW if different watts or category adjust cooking time in accordance with manufacturers’ instructions.
  5. Cook, shake bowl and stand for 1 minute. Drain, add knob of butter and mash. Add beansprouts, carrot, pak choi, seasoning and 2tbsp plum sauce. Mix well together.
  6. Take handfuls of the mixture, shape into a ball and then flatten. The mixture should make about 8. Lightly dust with flour.
  7. Heat oil in a frying pan and carefully cook squeaks (the mixture is a little fragile) for 2-3 minutes each side until golden brown – you may need to wipe out the pan half way through & use clean oil. Drain ‘squeaks’ on kitchen paper
  8. Serve scattered with spring onions and plum sauce for dipping.


SMOOTH
Garlic Chilli Potatoes With Prawns

Prep time: About 5 minutes
Cook time: About 5 minutes
Serves: 2

Ingredients:

  • 2 Medium (smooth) potatoes, cut into small chunks
  • 1tbsp Oil
  • 2 Cloves of garlic, sliced
  • 225g Raw tiger prawns, peeled
  • 1 Lime, juice and rind removed
  • 1 Red chilli, deseeded and finely chopped
  • 2tbsp Sweet chilli sauce
  • Knob of butter to serve
  • Handful fresh coriander to serve (optional)

Method:

  1. Place potato chunks in a large plastic (microwave proof) bowl. (The potatoes will cook quicker if not packed too densely – bigger bowl in a thinner layer works best!)
  2. Rinse potatoes with water, drain, place back into bowl. Cover with plastic plate or cling film and cook.
  3. MW = 800 watts Category E = 5 minutes
  4. For MW if different watts or category adjust cooking time in accordance with manufacturers’ instructions.
  5. Remove potatoes from MW, shake bowl, stand for 1 minute and then drain. Season
  6. Heat oil in large frying pan or wok, sautee potatoes and garlic for 3-4 minutes until starting to brown. Add the prawns and cook until they change colour from grey to pink. Add lime juice and rind, chilli and chilli sauce.
  7. Stir through butter, scatter with coriander and serve.

 

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