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🥔🥔Potatoes - Potatoes - Potatoes🥔🥔
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@PummyRaj Hey, here is a veg potato recipe I found on Pinterest 🥔
Mexican Bean and Potato Bake
This Mexican bean and potato bake is a hearty, satisfying one pot dinner with plenty of fresh veg!
Ingredients
- 3 fairly large potatoes, cut into bitesize pieces
- 2 tablespoon oil
- 1 bell pepper (I used red), cut into bitesize pieces
- 8 medium mushrooms, quartered
- 1 medium courgette (zucchini), cut into bitesize pieces
- 400 g tin kidney beans, drained (240g, or ~ 1 ¼ cups, when drained)
- 400 g tin chopped tomatoes (~ 1 ⅓ cups)
- 2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon hot chilli powder
- Salt
- Black pepper
- 75 g cheddar cheese, grated (~ ¾ cup when grated)
- Fresh coriander (cilantro), to serve (optional)
Instructions
- Toss the diced potatoes in a dash of oil, and spread them out in a large casserole dish or baking dish. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, tossing halfway, or until mostly cooked and starting to crisp up.
- Add all of the vegetables to the dish, along with the kidney beans, tinned tomatoes, and spices. Season generously, and mix to combine. Return to the oven for a further 30 minutes, until the vegetables are soft and the tomatoes have formed a rich sauce.
- Top with the grated cheese, and bake for 15 more minutes, until the cheese has melted. Serve topped with fresh coriander if desired.
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Our "national" dish
DUTCH BOERENKOOL RECIPE: MASHED POTATOES WITH KALE
It’s time to make Dutch boerenkool! But let us tell you first what boerenkool is! Boerenkool is what we Dutchies like to call ‘stamppot’. And a stamppot is a very traditional Dutch winter dish that you make with a combination of mashed potatoes and vegetables. And in this recipe, we will tell you all about the delicious mashed potatoes with kale dish.
We love kale and are always happy when we see it in the store again. Even when traveling, we sometimes made mashed potatoes with kale, and everyone always loved it. It’s perfect comfort food! And it’s super healthy too.
Many Dutchies love to eat this dish with a smoked sausage and bacon. But we are vegetarian, so make it a vegetarian recipe. And lucky for us there are many vegetarian and even vegan options for sausages and bacon (especially in the Netherlands!). And we love to add tasty mushrooms, onion, and gravy. But of course, you can choose from these options, whatever you like best.
This boerenkool recipe can also be made vegan easily.
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Ham and Potato Casserole
I make this often, so I don't measure, but this recipe from the internet comes pretty close!
Ingredients:
2 Tablespoons unsalted butter
1 small yellow onion finely diced
3 tablespoons all-purpose flour
1 ¼ cups whole milk or half and half
½ cup chicken stock or chicken broth
½ teaspoon fine sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 pounds russet potatoes peeled and diced small
2 ½ cups diced cooked ham
4 ounces 1 cup white cheddar cheese shredded (I use sharp cheddar)
Instructions:
Prepare the oven by preheating it to 400°F. Spray a 9×13 inch baking dish with non-stick cooking spray or grease it with butter. Set aside.
Melt the butter in a medium saucepan. Add and sauté the diced onion over medium heat until translucent.
Sprinkle the flour over the cooked onion and stir to combine. Then, add the milk, chicken stock, sea salt, black pepper, and garlic powder. Stirring often, cook until slightly thickened and warmed through.
Lay the potatoes evenly in the bottom of the prepared baking dish and top with the diced ham. Pour the milk mixture over the potatoes and ham.
Place a cover over the baking dish and bake for 40-45 minutes.
Remove from the oven and top with shredded cheese. Uncover and bake for an additional 10-15 minutes, or until the potatoes are tender and the cheese has melted completely.
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Roasted Garlic Parmesan Potatoes
INGREDIENTS LIST FOR THE ROASTED GARLIC POTATOES
- 3 pounds (1.5 kg) baby red potatoes, washed and quartered
- 1/4 cup (60ml) olive oil
- 6 large cloves of garlic finely chopped or minced
- Salt and fresh cracked black pepper
- 1 tablespoon Italian seasoning
- 3/4 cup fresh grated Parmesan cheese
- 1/2 cup unsalted butter
- Fresh chopped parsley, for garnish
- 1/2 cup crispy bacon bits (optional)
HOW TO ROAST POTATOES
Making oven-roasted potatoes tossed with Parmesan is so incredibly simple that it’s our go-to side dish!
- The first step to making great oven-roasted potatoes is choosing the right potato variety. Use baby red potatoes or mix with small Yukon golds. German butterball or fingerling potatoes would also be a good choice.
- Next, preheat the oven to a very hot temperature – 400º F (200°C).
- Wash potatoes and chop your potatoes into similar-sized pieces – we like them quartered or halved if the baby potatoes are already small. This step is crucial to ensure even cooking.
- Parboil potatoes in boiling water for 5 to 8 minutes to precook them. They’ll be more tender on the inside when roasting.
- To guarantee an even distribution of flavor, mix the seasoning together with butter and freshly grated parmesan before tossing in your potatoes. Toss the potatoes in the parmesan mixture evenly.
- Transfer the potatoes to a sheet pan and spread them out into 1 layer. Roast in the oven for 40 minutes to 1 hour or until browned and crisp. Flip once or twice with a spatula during cooking in order to ensure even browning.
I’m hungry now lol 😂🤪
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My recipe is from the internet. It's my favorite potato recipe and I've made some adjustments to it, noted at the end.
Ingredients
1.2kg floury potatoes, such as Maris Piper or King Edward
100g goose or duck fat (or olive oil)
2 tbsp semolina
2 garlic cloves
Few rosemary sprigs
Sea salt and freshly ground black pepper
METHOD
Preheat the oven to 200°C/Fan 180°C/Gas 6. Peel the potatoes, chop into large chunks and place in a large saucepan of cold salted water. Bring to the boil then simmer for about 6 minutes.
Meanwhile, add the goose fat (or duck fat or oil) to a large roasting tray and place in the oven to heat up.
Drain the potatoes in a colander and give them a gentle shake to fluff up the edges. Sprinkle over the semolina, shake again to coat evenly then leave to steam dry for 5 minutes. Leave the garlic cloves whole but crush lightly with the back of your hand or the flat side of a large knife.
Carefully add the potatoes to the hot tray along with the garlic and rosemary. Toss to coat in the fat and spread out in a single layer so they cook evenly.
Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.
Tips: I've tried this recipe without boiling the potatoes first and it turned out great. Just make sure you cut them in even, small chunks so they cook evenly. I also tried it with carrots mixed with the potatoes, so yummy. Enjoy!
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