PURE & SIMPLE
We’re raving about these delicious potato- based sides from Yotam Ottolenghi’s new book, Ottolenghi Simple
Anyone who’s a fan of Yotam Ottolenghi (and let’s face it, who isn’t?) will rejoice this season in the publication of his latest cookbook, Ottolenghi Simple. In this new compilation, the beloved Israeli-British chef puts the emphasis on achievable recipes with accessible ingredients without compromising his creations’ trademark flavour. We’re excited to try these potato-based sides with this year’s Christmas turkey, and we’re pretty sure you will be, too.
SPINACH & GORGONZOLA– STUFFED BAKED POTATOES
SERVES 4
2 large russet potatoes (about 1½ lbs) 1½ tbsp unsalted butter, divided 3 tbsp 35% whipping cream 2¼ oz Gorgonzola Salt and freshly ground black pepper 7 oz baby spinach leaves 2 tbsp walnut halves, lightly toasted and broken up into ½-inch pieces (optional)
Preheat the oven to 450°F. Poke the potatoes a few times with a fork and then place them on a parchment paper-lined baking sheet. Bake until the flesh is soft all the way through, 1 hour or just over. Remove from the oven and, when cool, slice in half lengthwise. Scoop the flesh out into a medium bowl, setting the skins aside on the sheet for later. Roughly mash the flesh with 1 tablespoon of the butter, the cream, Gorgonzola, ½ teaspoon salt and a generous grind of pepper; set aside.
Divide the remaining ½ tablespoon butter among the potato skin cavities. Sprinkle with a generous pinch of salt and bake for 8 minutes, until the skin begins to crisp up. Remove from the oven and set aside.
Place a medium saucepan filled halfway with salted water to boil over high heat. Add the spinach and stir until wilted, 10 to 15 seconds. Drain, squeezing as much water out of the spinach as possible. Stir into the potato mixture until combined, then scrape the mixture into the skins, piling it high. Bake until the top of the mash is crisp and browned, about 15 minutes. Remove from the oven, sprinkle with the walnuts and serve.
OVEN FRIES WITH OREGANO & FETA
SERVES 6
4½ lbs yellow potatoes, unpeeled, cut into ¾-inch fries 6 tbsp sunflower oil 1 tbsp flaked sea salt ¼ cup extra-virgin olive oil 6 cloves garlic, thinly sliced 2 tsp dried oregano 5¼ oz feta, roughly crumbled
Preheat the oven to 450°F. Place a large pot filled with salted water over high heat; bring to a boil. Add the potatoes and cook until they start to soften at the edges but still hold their shape, 7 to 8 minutes. Drain and set aside to dry for 5 minutes, then transfer to a large bowl. Add the sunflower oil and salt and mix well.
Tip the potatoes onto two large parchment paper-lined baking sheets (don’t overcrowd) and bake until golden brown and crisp, stirring a few times during cooking, 40 to 50 minutes.
About 5 minutes before the fries are ready, heat the olive oil and garlic in a small saucepan over medium-high heat. Fry the garlic gently until pale golden brown, 3 to 4 minutes. Remove the fries from the oven and pour the olive oil and garlic overtop; bake for 4 more minutes. Remove from the oven and, while piping hot, sprinkle with the oregano and feta. Serve immediately.
GET AHEAD BY PARBOILING THE POTATOES UP TO 6 HOURS IN ADVANCE.
AROMATIC OLIVE OIL MASH
SERVES 4 2 lbs red-skinned potatoes, peeled, cut into 1¼-inch pieces 6 sprigs thyme 3 sprigs mint 4 cloves garlic, peeled 5 strips fresh lemon peel 2 tsp salt 7 tbsp extra-virgin olive oil Freshly ground black pepper
Topping
¼ cup extra-virgin olive oil 1 clove garlic, minced 2 tsp finely chopped fresh thyme 8 mint leaves, finely chopped 1 tsp freshly grated lemon zest 1 tbsp freshly squeezed lemon juice Salt and freshly ground black pepper to taste
Place the potatoes, thyme, mint, garlic, lemon peel and salt in a large pot. Cover with enough boiling water to rise ¾ inch over the potatoes. Set the pot over a low heat and allow the potatoes to simmer gently for about 25 minutes, or until soft enough to mash.
Meanwhile, make the topping: Stir together all the ingredients in a small bowl; set aside. Drain the potatoes, reserving 2/ cup
3 of the cooking water; discard the thyme and mint sprigs. Return the potatoes, garlic and lemon peel to the pot and mash, adding the oil and the cooking water slowly as you go, until the potatoes are smooth. Transfer the mash to a serving bowl and use the back of a spoon to create divots in the surface. Drizzle the topping evenly over the potatoes, finish with a good grind of black pepper and serve.
GET AHEAD BY PEELING AND CUTTING THE POTATOES UP TO 6 HOURS IN ADVANCE. JUST KEEP THEM IN A POT OF COLD WATER AND DRAIN BEFORE STARTING THE RECIPE.