As evenings get colder and curtains are drawn a little earlier with each passing day, our attention turns to comforting, warm meals. Cooking at home can be cost-effective while providing an opportunity to socialise with friends and family. Extra portions can be cooled down, stored in the fridge and brought to work or school.
There are few ingredients as versatile, nutritious, and filling as the potato, and this hero vegetable can form the basis of a wide range of meals all week long. Potatoes are a staple ingredient for many of the greatest cuisines from around the world and so there is a plentiful variety of authentic recipes dishes. This means that mealtimes can be exciting every day of the week!
Don’t take our word for it: potato.ie has more than 300 quick, tasty and healthy potato recipes to suit every mood and lifestyle.
Potatoes are naturally fat- and gluten-free and contain a host of nutritional benefits! They are a good source of dietary fibre, vitamins B and C, and contain the mineral potassium that regulates heart function, muscle contraction and water balance in the body.
You can cut down on prep time and boost fibre intake by eating potatoes with the skin on. For greater convenience, cutting potatoes into smaller pieces allows them to be cooked quicker.
So, with that in mind, why not invite some friends or family over and dine-in, in style with these three delicious potato recipes?
Crispy chicken thighs with crushed potatoes and tomatoes
Serves: 4
Course: Main
Cooking Time: 50 mins
Prep Time: 15 mins
Ingredients
- 800g Rooster potatoes, quartered
- 12 free-range chicken thighs, skin on, deboned
- 1.2kg ripe cherry tomatoes, various colours
- 2 bunches of fresh oregano (approx 60g)
- 8tbsp extra virgin olive oil
- Juice of a lime
- 160g feta cheese
- One bag of rocket leaves
This delicious one-pan dish can be served directly from oven-to-table for low-fuss dining. It’s perfect for sharing and can liven up a midweek meal or a gathering of family or friends.
Method
- Preheat the oven to 200 °C/Gas 6.
- Put the potatoes in a large saucepan of salted boiling water and cook until tender.
- Cut each chicken thigh into three and place in a bowl. Rub the chicken thighs with olive oil and season with salt and pepper.
- Heat a frying pan large enough to fit all the chicken side by side and put them all in with the skin side down. Flip the chicken once the skin side is crispy and let fry for 10 minutes over a low heat until the chicken is almost cooked through. Then set aside.
- Take ¾ of the oregano leaves and crush them in a mortar with a pinch of salt. Add 8 tbsp of extra virgin olive oil and some pepper in an oven dish. Mix together and then add the chicken to the dish using a slotted spoon, along with the tomatoes, and the rest of the oregano leaves. Mix well again to combine.
- When the potatoes are cooked, drain them in a colander. Then press them down lightly with your thumb or a fork to lightly crush.
- Spread the potatoes out in a single layer in the ovenproof dish and bake for 40 minutes in the preheated oven until golden brown. Crumble the feta over it after 25 minutes of baking.
- Serve with a simple rocket salad, dressing the leaves with some lemon juice and extra virgin olive oil.
Creamy salmon, leek and potato tray bake
Serves: 4
Course: Main
Cooking Time: 35 mins
Prep Time: 5 mins
Ingredients
- 500g baby/salad potatoes, sliced in halves or quarters
- 4tbsp olive oil
- 2 leeks, washed and sliced
- 2 cloves of garlic, crushed
- 140ml double cream
- 150ml water
- 2 tbsp chives
- 4 skinless salmon fillets
- Salt and pepper for seasoning
Another dish that is great for groups of family or friends, this tray bake is a full of flavour and texture. And the best bit? Once it’s popped into the oven there is no other preparation required!
Method
- Heat the oven to 200°C/Gas 6. Bring a pot of water to the boil, add the potatoes, and cook them for 8 minutes, until soft to the core. Drain the potatoes in a colander and let them steam dry for a couple of minutes.
- On a baking tray, toss the potatoes in roughly half of the oil and season with salt and pepper. Place in the oven and cook for 20-25 minutes, tossing them every now and then to cook evenly.
- In a frying pan, add the leek, the chives and the garlic to the remaining oil and fry over a medium heat for 5 minutes.
- Add the cream and 150 ml of hot water to the pan, and stir to combine.
- Heat the grill. Pour the creamy leek mixture over the potatoes on the baking tray.
- Season the salmon fillets with salt and pepper and place them on top of the potatoes.
- Grill for 10 minutes, or until the salmon is cooked through.
- Add some chives on top and enjoy!
Winter potato stew
Serves: 4
Course: Main
Cooking Time: 35 mins
Prep Time: 20 mins
Ingredients
- 4 medium-sized Rooster potatoes (100g each)
- 1 tbsp olive oil
- 1 leek, thinly sliced
- 5 slices of lean bacon, cut in small pieces (approx 100g)
- 6 carrots, peeled and cut in half lengthwise
- ¼ turnip, peeled and diced
- 500ml cider or stock
- 2 sprigs of fresh thyme, remove leaves before use
- Handful of kale, shredded
There’s a reason stews are so popular as the seasons change: they’re simple to make, healthy and the ingredients can be modified with whatever you have in the fridge. Not to mention, they are delicious! This recipe doesn’t take long to cook and the flavours will continue to develop after cooking. This recipe is perfect for batch-cooking and portions can be frozen too!
Method
- Wash the potatoes and cut into small cubes of 1 cm, leaving the skin on.
- Heat the oil in a large pan and add the cubed potatoes, leek and bacon. Cook for 3-4 minutes until slightly golden and softened.
- Add the carrots, turnip, thyme and the cider or stock.
- Bring to the boil and allow to simmer for 15–20 minutes with the lid on.
- Add the kale 3 minutes before the stew is ready to serve so that it wilts slightly.
- To serve, ladle into deep bowls and enjoy with some crusty bread.
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