Spudalicious delights
Whether ‘‘chipocalapse’’ comes to fruition or not, grow your own spuds so you can make these tasty recipes.
New Zealand’s pending ‘‘chipocalypse’’ (a potential shortage of potato crisps due to a reduced harvest of chipping potatoes), made headlines around the world recently.
Potatoes New Zealand chief executive Chris Claridge confirmed bad weather has had a deleterious effect on the nation’s potato crops, but he was hopeful that new season spuds would soon offset the shortfall.
If you’re worried about how you’ll cope when the chips are down, the best thing you can do is plant your own. Potatoes are just about the easiest thing to grow – and if things get really bad, you might be able to sell them. Here’s how to make the most of in-season new potatoes, whether you grow your own or not.
Bacon-wrapped new potatoes
Serves 3-4 Preparation time:
10 minutes Cooking time:
45 minutes
I hesitate to specify how many this serves, because these baconwrapped beauties are moreish. They’re also good cold.
❚ 1 large red onion, thinly sliced
❚ 8 medium-sized new potatoes (about the size of golf balls)
❚ 4 rashers streaky bacon, cut in half lengthways
❚ 2 tablespoons extra virgin olive oil
❚ Salt and pepper
Heat the oven to 200 degrees Celsius. Put the onion in an oven dish that will fit all the potatoes in a snug single layer.
Prick the potatoes all over with a sharp knife. Wrap each potato securely in a strip of streaky bacon and sit them on top of the onion. Drizzle over the olive oil and season generously with salt and pepper. Bake for about 45 minutes, until the potatoes are tender and the bacon is crisp.
Smoke and fire potato salad
Serves 4 Preparation time: 15 minutes Cooking time: 10-20 minutes
I’m not a fan of potato salads as a rule but this one harnesses the smoky, spicy flavours of Fix & Fogg’s Smoke and Fire peanut butter. Make sure to serve it at room temperature.
For the salad:
❚ 500g baby new potatoes
❚ 1 cup roasted peanuts
❚ 6 spring onions, finely chopped ❚ 3 handfuls coriander leaves, roughly chopped
For the dressing:
❚ 3 tablespoons Fix & Fogg Smoke & Fire peanut butter
❚ 1⁄4 cup unsweetened Greek yoghurt
❚ 3 tablespoons red wine vinegar
❚ 1 tablespoon extra virgin olive oil
❚ 1⁄2 teaspoon soy sauce
Cook the potatoes in boiling salted water until just tender (the time will depend on the size of the potatoes). When cooked, drain and tip into a large bowl to cool.
While the potatoes are cooking, make the dressing. Put all the ingredients in a small bowl, or lidded jar, and whisk or shake until well combined.
When the potatoes are cool, pour over the dressing and add the spring onions and most of the peanuts and coriander. Fold together gently until everything is well mixed, then transfer to a serving dish.
Sprinkle over the remaining peanuts and coriander and serve at room temperature.
Pot-roasted new potatoes with garlic and herbs
Serves 3-4 Preparation time:
10 minutes Cooking time:
45 minutes
When it comes to roast spuds that are crunchy on the outside and fluffy on the inside, it’s generally better to use older potatoes.
However, you can successfully pot-roast baby new potatoes using this method (and it’s mostly hands-free). Use potatoes that are all the same size – they should be ideally no bigger than a ping pong ball. If they are larger, make sure you cut them in half.
❚ 2 tablespoons extra virgin olive oil
❚ 4 cloves garlic, unpeeled
❚ A small handful fresh sage or rosemary
❚ 750g baby new potatoes
Heat the oven to 190C. Set a large, heavy cast-iron pot with a lid over medium heat.
Add the olive oil and let heat up for a minute or two, then add the garlic, herbs and potatoes.
Cook, stirring occasionally, for five minutes.
Season well with salt and pepper, cover tightly and put in the preheated oven.
Roast for 45 minutes, stirring halfway through to ensure they all brown evenly. Serve immediately.