QUICK MEALS WITH POTATOES RECIPES

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SCALLOPED POTATOES | JAMIE OLIVER RECIPES



Scalloped potatoes | Jamie Oliver recipes image

Total Time 1 hours

Yield 8

Number Of Ingredients 7

2 kg floury potatoes such as Maris Piper or Idaho
30 g unsalted butter
2 tablespoons plain flour
500 ml semi-skimmed milk
300 ml double cream
75 g Cheddar cheese
75 g Gruyère cheese

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
    3. Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
    4. Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
    5. Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.

Nutrition Facts : Calories 524 calories, FatContent 31.2 g fat, SaturatedFatContent 19.2 g saturated fat, ProteinContent 13.2 g protein, CarbohydrateContent 50.8 g carbohydrate, SugarContent 5.2 g sugar, SodiumContent 0.5 g salt, FiberContent 3.4 g fibre

SPANISH POTATOES RECIPE | BBC GOOD FOOD



Spanish potatoes recipe | BBC Good Food image

These smoky, spiced potatoes are a great accompaniment for white fish or chicken

Provided by Good Food team

Categories     Dinner, Side dish

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 7

2 tbsp oil
3 tbsp tomato purée
1 tsp smoked paprika
800g potato , cut into small chunks
4 garlic cloves
juice ½ lemon
handful flat-leaf parsley leaves, roughly chopped

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
  • Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

Nutrition Facts : Calories 217 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.11 milligram of sodium

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