Find loads of easy potato recipes to make delicious use of home-grown spuds. Watch our videos to see how to make the perfect gratin, potato leek soup and more.
A classic recipe for the lovely leek and potato soup, very simple to make and very tasty. Make a double batch and freeze half for later.
Briam embodies how Greek cuisine takes a few of the simplest of ingredients and turns them into something utterly delicious with little effort. This is a traditional dish served as a main course, and with olive oil as the only source of fat it is a quintessential example of the 'Mediterranean diet'. If preferred, serve with a hearty chunk of feta on the side.
This is a very filling Australian outback recipe that is often made for the shearers, but it's great for a cosy winter meal.
A favourite of mine growing up...total comfort food. It was always on the table when I had had a bad day in school....Mam was a total mind-reader!!
This is a family favourite! A creamy carrot and potato soup flavoured with fresh thyme. The kids love it, too!
Make your own crisps using your microwave! A tasty and easy alternative to bought crisps (not to mention alot cheaper). A mandoline or food processor makes slicing the potato into paper thin slices alot easier.
This is the world's easiest leek and potato soup recipe. Can be served as a chunky soup or creamed so very versatile. Thanks to my good old Mum for this recipe which I have now adopted as my family's favourite.
Starchy potatoes make a creamy, filling base for this warming soup, while distinctively-flavoured celery adds a tangy bite.
I have this on my menu at the moment, I serve it straight from the oven under a Juicy Rib Eye Steak its glorious when the oozing cheese mixes with the juices from the rib eye. Its very popular with my customers and my girlfriend loves it. Why not try it with a big lump of Mature Cashel Blue Cheese melted on the top and a wild mushroom sauce poured over it all. Very heavy and full of fat but great as a treat every now and then.
These trendy roast potatoes originated in a restaurant in Stockholm. They involve slicing into the potato to create slits, but making sure not to cut right through the potato. They are well worth the effort! A sprinkling of Pecorino cheese and breadcrumbs makes them extra crispy.