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From a nostalgic summer staple to a double-carb Italian delight, Rachel Allen’s new potato recipes are spud heaven

Potatoes work a treat in recipes from Italy and the Middle East. Or why not whip up a summery potato salad, or try your hand at preserving some lemons — here are four fab recipes to try

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"Potato focaccia, a specialty of Puglia in Italy, sounds almost too good to be true — double carbs with a generous helping of aromatic rosemary" Picture by Tony Gavin

"Potato focaccia, a specialty of Puglia in Italy, sounds almost too good to be true — double carbs with a generous helping of aromatic rosemary" Picture by Tony Gavin

"Ballycotton, our local fishing village, is well known for its spuds." Rachel harvesting potatoes at Ballymaloe. Picture by Tony Gavin

"Ballycotton, our local fishing village, is well known for its spuds." Rachel harvesting potatoes at Ballymaloe. Picture by Tony Gavin

"Use both hands to transfer the focaccia dough into the tray." Picture by Tony Gavin

"Use both hands to transfer the focaccia dough into the tray." Picture by Tony Gavin

"I use a super speedy soda-bread base and some grated cheese for an Irish twist that works a dream." Picture by Tony Gavin

"I use a super speedy soda-bread base and some grated cheese for an Irish twist that works a dream." Picture by Tony Gavin

Ingredients for Rachel Allen's potato and rosemary soda focaccia. Photo: Tony Gavin

Ingredients for Rachel Allen's potato and rosemary soda focaccia. Photo: Tony Gavin

"The fresher the spud, the better the flavour, so don’t leave your potatoes hanging around for long"

"The fresher the spud, the better the flavour, so don’t leave your potatoes hanging around for long"

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"Potato focaccia, a specialty of Puglia in Italy, sounds almost too good to be true — double carbs with a generous helping of aromatic rosemary" Picture by Tony Gavin

At this time of year, we seem to eat a lot of Irish new potatoes at home — boiled, roasted, steamed, served with a barbecue, or turned into potato salad.

Ballycotton, our local fishing village, is well known for its spuds. Whether it is the lovely, salty sea air or the nutritious, fertile soil, or a bit of both, either way, when the potatoes are scrubbed clean and boiled in salted water — or, even better, sea water — and split before being slathered with Irish butter and sea salt, they make a meal fit for royalty.


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