Inspiration for New Potatoes

Magentasue

Well done you!

Pitlanepiglet

As an easier version I do the same as Magentasue except I don't bother to parboil them, I just lob them in a freezer bag, add some oil and a couple of shakes of whatever herbs fall out of the cupboard, hold the top of the bag closed and shake it up, this coats the spuds nicely. Tip potatoes into a roasting tin and cook until cooked, about 20 or 20 minutes on a medium heat. Very simple!

I've also found that if you cook them for a shorter time and then lob them in the freezer you can just chuck them in a roasting tin from frozen and they heat through in 15/20 minutes or so....this is good for us as we struggle to get through a bag of spuds before they go manky.

mardatha

I'm ashamed to admit that in the past when I tried to do this in the frying pan they were always like marbles. Maybe the oven is the secret.

hotcookie101

nigel slater's slow fried potatoes with taleggio and thyme- best waxy spud recipe ever! (google for recipe dont want to break any copyright) I often do without cheese or just with some parmesan. Or Nigel's stove top dauphinoise.
Or anything Nigel Slater-I am his biggest fan, Appetite is my most used cookbook
(then Hugh F-W meat, and a few more Nigels

freyasmum

Next time you could put them into a fritatta/tortilla, I think that's quite nice.

It's basically an omelette and then I add sliced onions, sliced (cooked) potatoes and top with a little cheese and pop it under a hot grill under cooked through and the cheese is melted.

Magentasue

The Nigel Slater recipes are here:

http://uktv.co.uk/food/thread/threadid/21463
http://www.sermon.org.uk/pancetta_recipe.htm

I like Nigel Slater too - proper food.

Stephen_Leak

They are a key ingredient in Keema curry.

KEEMA* CURRY

Serves 3

INGREDIENTS

200g of new potatoes
1 clove of garlic
1cm (½ inch) piece of fresh ginger
2 onions
1 tablespoon of sunflower oil
1 teaspoon of chilli powder
250g of minced lamb or beef
200g (½ a 400g tin) of plum tomatoes**
1 teaspoon of garam masala
½ a teaspoon of turmeric
1 lamb or beef stock cube
125ml of water
50g of peas

METHOD

Wash and scrub the potatoes, and chop them into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a low heat. Put the chilli powder, garlic, ginger, mince, onions and potatoes into the pan. Cook for about 30 minutes until the mince is an even colour, with no pink bits. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the garam masala and turmeric and stir.

Crumble the stock cube into the water and pour it into the pan. Add the peas and stir. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 15 minutes. Check the water level from time to time and top up if it starts to dry out.

ADDITIONS & ALTERNATIVES

Lamb is more commonly used in India and Bangladesh. Beef is more commonly used in Pakistan. Use minced pork or turkey instead. Use fresh, frozen or tinned peas. Use tinned new potatoes. Use sweet potatoes instead of the ‘normal’ potatoes.

Both the peas and the potatoes are traditional ingredients. You can omit either, but not both. If you omit the potatoes, increase the quantity of mince and peas to compensate.

The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons.

For a mild one, add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

* Keema is Hindi for minced meat and it sounds so much more exotic than ‘Minced Meat Curry’.

** Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Stephen_Leak

freyasmum wrote: »

Next time you could put them into a fritatta/tortilla, I think that's quite nice.

SPANISH OMELETTE

Serves 2

INGREDIENTS

1 potato
½ an onion
2 eggs
Ground pepper to taste
100ml of water
1 tablespoon of olive oil

METHOD

Peel the potato and chop it into 1cm (½ inch) cubes. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Break the eggs into a bowl and pick out any bits of shell. Mix up the eggs. Season with the pepper.

Put the water into a saucepan on a medium heat. Bring to the boil, then turn down the heat until it is just boiling (simmering). Add the potato. Cook for about 5 minutes, checking that they do not fall apart. Drain the potato in a sieve or colander.

Put the oil in a frying pan on a moderate heat. Add the onion and potato. Fry the onion and potato, stirring to stop them sticking. When they are golden add the eggs.

Turn the heat down really low. Cover the pan. Leave it for at least 10 minutes*.

Uncover the pan. Put it under a preheated medium grill for a couple of minutes until the top is brown.

Cut into triangular pieces.

ADDITIONS & ALTERNATIVES

An authentic Spanish omelette uses just onion and potato. However, omelettes are a good way of using up leftovers. Bacon, cheese, cooked ham, mushrooms, peas, sweet peppers and tomatoes all work well.

* Yes, 10 minutes. It's not a typing error. The low heat stops the egg sticking and the slow cooking makes the egg fluff up.

Butterfly_Brain

I boil them and then roast them in hot oil for about 20 mins then I add a drizzle of maple syrup and make sure that they are all well coated put them back in oven for 10 minutes and they are lush

sammy_kaye18

Hi All

I was given two whole small bags of new potatoes yesterday but I'm stumped as to what to do with them besides serving them as a side dish - we are in the horrid last week of the month that we are both skint and have nothing else in the freezer / fridge that could really go with them!

ETA - I did look in the indexed collection but couldn't find anything on new potatoes at all