RECIPES FOR FRESH POTATOES RECIPES

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CREAMY POTATO GRATIN RECIPE | JAMIE OLIVER RECIPES



Creamy potato gratin recipe | Jamie Oliver recipes image

You can never have too many spuds at Christmas! Shake things up with this indulgent gratin

Total Time 1 hours 20 minutes

Yield 8

Number Of Ingredients 13

1 small knob butter
200 ml semi-skimmed milk
300 ml double cream
2 bay leaves
2 cloves garlic peeled and finely sliced
sea salt
freshly ground black pepper
2.5 kg potatoes peeled and thinly sliced
1 handful fresh thyme
1 small handful Parmesan cheese freshly grated
olive oil
6 rashers higher-welfare streaky bacon chopped
1 handful vac-packed chestnuts peeled and crumbled

Steps:

    1. I love roast potatoes and you’ll always find them on my Christmas table. But, if you’ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
    2. Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
    3. Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
    4. Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
    5. Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

Nutrition Facts : Calories 509 calories, FatContent 26.6 g fat, SaturatedFatContent 14.9 g saturated fat, ProteinContent 11.2 g protein, CarbohydrateContent 59.7 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0.9 g salt, FiberContent 4.5 g fibre

ROASTED POTATOES RECIPE | JAMIE OLIVER RECIPES



Roasted potatoes recipe | Jamie Oliver recipes image

Everyone loves roasties – a few tricks and flavour combos will give you a real crowd pleaser

Total Time 1 hours 35 minutes

Yield 6

Number Of Ingredients 11

1.5 kg Maris Piper potatoes
1 bulb of garlic
red wine vinegar
3 tablespoons olive oil
1 bunch of fresh rosemary
50 g unsalted butter
1 bunch of fresh sage
1 clementine
2 tablespoons goose fat
1 bunch of fresh thyme
2 fresh bay leaves

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
    3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
    4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
    5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
    6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
    7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
    8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
    9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
    10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

Nutrition Facts : Calories 258 calories, FatContent 7.4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 44.8 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0.6 g salt, FiberContent 3.4 g fibre

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