Sunday 20 October 2019

Brunch, lunch, stir-fries and curries: 4 ways to enjoy potatoes this National Potato Day

Rachael Taylor Fawsitt

The potato has come a long way from its humble beginnings as a boiled side dish. Today, it is one of the most versatile veggies in the kitchen and can add flavour and texture to so many meals.

From giving breakfast a delicious twist to spicing up your midweek stir-fries, there are lots of ways to take a traditional dish and make it new and exciting by adding this simple ingredient.

Unfortunately, so many people are missing out! While potatoes are popular amongst older generations, 5 in 10 Millennials can not name even one variety of potato according to Bord Bia research.

Today is National Potato Day so why not get inspired and try one of these delicious potato-based recipes?

Brunch

Arguably the most enjoyable meal of the week, brunch has become a staple part of the weekend. Whether you choose to venture out or enjoy the comforts of home, it is a meal that can be enjoyed by all.

Had enough sourdough? Give this North African dish a try.

North African spiced baked eggs with potatoes

North african baked eggs.png

PREP IN:10 mins

COOK IN:25 mins

SERVES:2-4

Ingredients

2 large pre-boiled Rooster potatoes, cubed when cool

1 small pinch saffron (optional)

2 tbsp of olive oil

1 small red onion, thinly sliced

1 clove of garlic chopped

1 tsp ground cumin

4 medium tomatoes, roughly chopped

4 eggs

1 small bunch coriander (25g)

Sprinkle of chilli flakes, to serve

2 tbsp of yoghurt

Quick guide:

Preheat the oven to 200°C/180°C fan.

Heat the oil in a small (24cm) frying pan. Fry the onions, garlic and cumin over a low heat about 10 minutes.

Add the cubed potatoes and turn the heat up. Add the tomatoes (and saffron water if using). Season well and cook for a further 5 minutes.

Make 4 shallow wells in the mix and break the eggs into them.

Place the pan in the oven and bake until the white of the eggs are cooked and the yolk still looks a little runny (for about 5-10 minutes).

Let it sit for several minutes, then sprinkle with chopped coriander, yoghurt and chilli flakes.

For full recipe, click HERE

Lunch

For those who like to plan ahead, soup is a fantastic option. It can last for days in the fridge, is quick and easy to heat at work, plus it’s full of nutrients and some might even say it tastes better with time.

This recipe uses pumpkin, making it ideal for this time of year. Alternatively, butternut squash can be used out of season. 

Autumnal potato and pumpkin soup

Soup-new.jpg

PREP IN:15 mins

COOK IN:25 mins

SERVES:4

Ingredients

500g Rooster potatoes, cut into small cubes

½ pumpkin (approx. 400g), peeled and cut into small cubes

Sage leaves from one sprig

1 red onion, diced

1 clove of garlic, crushed

1tbsp olive oil

200ml vegetable stock

Salt and pepper

Quick guide:

Heat the oven to 200c.

Spread the squash onto a baking tray and scatter over the onion, sage and garlic. Drizzle with olive oil, season and roast for 20 minutes.

Meanwhile, boil the potatoes in salted water for 8 minutes until soft, then drain and set aside.

Blend the squash mix and potatoes together with some vegetable stock and bring to just below the boil.

Simmer for a few minutes and serve with parsley scattered over and some crusty bread.

For full recipe, click HERE

Stir-fries

Stir-fries are the perfect mid-week meal. They are easy to whip up, a great way of using whatever is in your cupboard and are super tasty.

This recipe, which includes potato discs is perfect for a quick dinner and would make a tasty lunch the next day.

Chinese pepper steak and potato stir-fry

Chinese Pepper Steak Potato Stir-fry.png

PREP IN:20 mins

COOK IN:10 mins

SERVES:2

Ingredients

400g Rooster potatoes boiled, cooled and sliced into 2cm discs

200g bavette/flank steak/minute steak (a flat cut steak)

2tbsp groundnut oil (or another flavourless oil)

1 onion, thinly sliced

1 green pepper, cut into chunks

1 red pepper, cut into chunks

3 cm ginger, finely chopped

2 garlic cloves, finely chopped

2 spring onions, white parts finely chopped, green parts set aside for garnish

For the steak marinade

1 tsp light soy sauce

1 tsp cornflour

1 tsp Shaoxing wine (or dry sherry)

For the pepper sauce

2 tbsp light soy

2 tbsp Shaoxing wine (or dry sherry)

1 tsp ground black pepper

1 tsp sugar

1 tsp cornflour

Quick guide:

Mix the meat marinade in a small bowll. Combine with steak slices and place in a sandwich bag. Set aside.

Combine the ginger, garlic and spring onion in a bowl and set aside. Prepare the sauce in a bowl and set aside.

Heat 1tbsp groundnut oil in a wok. When it is very hot, add the steak and sizzle for 30 seconds each side. Remove the steak from the pan.

Add a dash more oil and wait until it heats up before adding the potatoes. Allow 30 seconds to crisp up before flipping them to the other side.

Remove the potatoes from the pan and place to one side. Add more oil before adding the peppers and onion. After about 3 minutes, remove from the pan and transfer to another plate.

Add the last bit of oil along with the ginger, garlic and spring onion, stir briefly to cook before adding the sauce ingredients. As soon as it begins to boil and thicken, tip all the cooked ingredients back into the pan to coat.

Stir immediately, topped with the green part of the spring onions to garnish.

For full recipe, click HERE

Curries

The ultimate comfort food, Thai curries are bursting with flavour and will fill your kitchen with a mouth-watering aroma.

For something a little different, add cubes of potato to the wok instead of serving with rice.

Thai Chicken and potato curry

thai-curry-new.jpg

COOK IN:25 mins

SERVES:4

Ingredients

400g Rooster potatoes cut into small chunks (no need to peel)

1tbsp sunflower oil

1 onion, finely sliced

500g chicken breasts, cut into chunks

3tbsp green Thai curry paste

1 can reduced fat coconut milk

2tbsp soy sauce

200ml water

1tsp cornflour

100g French beans, cut in half

10g fresh coriander

Quick guide:

For this recipe you will need a medium-sized wok or large frying pan with deep sides.

Place the pan over a medium heat and cook the onion in the sunflower oil for 2-3 minutes until soft

Stir in the green curry paste and continue cooking for a further 2 minutes.

Add the potatoes, soy, coconut milk and water and bring to a simmer.

Once simmering add the chicken and green beans and continue cooking for 15 minutes.

Finally mix the cornflour with 1tbsp of the sauce from the dish and then stir to thicken slightly.

For full recipe, click HERE

As part of this year’s National Potato Day celebrations, Bord Bia are encouraging consumers to #LikeShareCook your favourite potato-based recipes online to be in with a chance to win a series of €250 shopping vouchers. To enter simply share an image of your recipe to Instagram, Tag @BordBia and use the hashtags #LikeShareCook and #NationalPotatoDay (winners will be announced on October 7).

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