Potatoes
Arguably the most versatile and beloved root vegetable there is – as well as a costeffective pantry staple – the humble spud is an everyday hero. Breathe new life into your summer menu with these playful dishes
Sponsored by:
"The Hasselback potato delivers crisp edges with a beautifully fluffy centre. That contrast is far more interesting than a roastie or mash."
- Phil Clark:
Business Development Chef, Harvest
HASSELBACK POTATOES
Despite the name, this popular side dish is as hassle-free as you can get! Crispy, buttery and bite sized, these crowd-pleasing potatoes are the perfect accompaniment to summer salads, barbecues and Sunday roasts. Renew seasonally with different herbs and cheeses to keep it fresh.
Makes 10 side portions
Prep 20-25 minutes
Cook 50 minutes
• 210g Caterfood Select Baking Potatoes 60s (each)
• 150g unsalted butter, melted
• 6 cloves garlic, finely grated
• 10 sprigs fresh thyme
• 80g Parmesan, finely grated
• 20g chopped parsley
VIEW RECIPE
1. Heat oven to 190°C.
2. Slice potatoes thinly (3-4mm intervals) without cutting all the way through.
3. Mix butter, 80ml olive oil, garlic, thyme, sea salt and black pepper.
4. Brush potatoes generously, working the fat between the slices.
5. Roast for about 50 mins, basting every 15 minutes for the perfect texture.
6. Once crisp and fanned, finish with parmesan in the last five minutes.
7. Rest for a further five minutes, then garnish with parsley.
POTATO GNOCCHI
Is there anything more satisfying than sinking your teeth into a forkful of steaming, pillowy gnocchi? This lighter twist, finished with a hint of nutmeg, turns a comforting classic into a standout summer dish. Simple to prep and easy to scale, it’s a versatile addition to any menu.
Makes 10 portions
Prep 50 minutes
Cook 60 minutes
• 2.5kg floury potatoes
• 4 egg yolks
• ó tsp nutmeg (optional)
• 600g plain flour, plus extra for dusting
VIEW RECIPE
1. Bake potatoes whole at 200°C until dry and fluffy (around 60 mins).
2. Scoop flesh out while hot and pass Makes through a ricer or drum sieve.
3. Spread on a tray to steam dry – this is very important.
4. Add yolks, nutmeg and fine salt.
5. Fold in the flour. Don’t over knead.
6. Roll the dough into sausages (2cm thick). Then, cut into pillows and roll on a fork or gnocchi board.
7. Dust lightly with flour.
To cook
1. Boil salted water.
2. Cook the gnocchi briefly for 1-2 minutes until it floats to the surface.
3. Toss immediately in sauce or butter and serve in a delicious golden heap.
MINI RÖSTI STACK
Potato cakes crop up in many cultures. What makes the Swiss rösti special is that it doesn’t feature any binding ingredients, resulting in a crisp exterior and soft, compressed centre. Serve stacked and seasoned for an irresistible appetiser.
Makes 10 portions
Prep 30 minutes
Cook 30 minutes (in batches)
• 2.5kg Caterfood Select Baking Potatoes 60s, peeled
• 2 small onions, finely grated
• 200ml clarified butter or oil
Optional stack toppings:
• 300g crème fraîche
• 400g smoked salmon or 600g sautéed mushrooms
• 1 bunch chives, chopped
VIEW RECIPE
1. Coarsely grate potatoes.
2. Rinse briefly and squeeze dry in a cloth.
3. Mix with onion, salt and white pepper.
4. Heat a non-stick pan with oil.
5. Form small discs around 6-7cm in diameter and about 1cm thick.
6. Fry for 4-5 minutes on each side until the discs are a deep golden colour.
7. Drain on a rack to keep crisp.
8 . Stack and top with your choice of toppings, to finish.
HASSELBACK POTATOES
Despite the name, this popular side dish is as hassle-free as you can get! Crispy, buttery and bite sized, these crowd-pleasing potatoes are the perfect accompaniment to summer salads, barbecues and Sunday roasts. Renew seasonally with different herbs and cheeses to keep it fresh.
Makes 10 side portions
Prep 20-25 minutes
Cook 50 minutes
• 210g Caterfood Select Baking Potatoes 60s (each)
• 150g unsalted butter, melted
• 6 cloves garlic, finely grated
• 10 sprigs fresh thyme
• 80g Parmesan, finely grated
• 20g chopped parsley
VIEW RECIPE
1. Heat oven to 190°C.
2. Slice potatoes thinly (3-4mm intervals) without cutting all the way through.
3. Mix butter, 80ml olive oil, garlic, thyme, sea salt and black pepper.
4. Brush potatoes generously, working the fat between the slices.
5. Roast for about 50 mins, basting every 15 minutes for the perfect texture.
6. Once crisp and fanned, finish with parmesan in the last five minutes.
7. Rest for a further five minutes, then garnish with parsley.
POTATO GNOCCHI
Is there anything more satisfying than sinking your teeth into a forkful of steaming, pillowy gnocchi? This lighter twist, finished with a hint of nutmeg, turns a comforting classic into a standout summer dish. Simple to prep and easy to scale, it’s a versatile addition to any menu.
Makes 10 portions
Prep 50 minutes
Cook 60 minutes
• 2.5kg floury potatoes
• 4 egg yolks
• ó tsp nutmeg (optional)
• 600g plain flour, plus extra for dusting
VIEW RECIPE
1. Bake potatoes whole at 200°C until dry and fluffy (around 60 mins).
2. Scoop flesh out while hot and pass Makes through a ricer or drum sieve.
3. Spread on a tray to steam dry – this is very important.
4. Add yolks, nutmeg and fine salt.
5. Fold in the flour. Don’t over knead.
6. Roll the dough into sausages (2cm thick). Then, cut into pillows and roll on a fork or gnocchi board.
7. Dust lightly with flour.
To cook
1. Boil salted water.
2. Cook the gnocchi briefly for 1-2 minutes until it floats to the surface.
3. Toss immediately in sauce or butter and serve in a delicious golden heap.
MINI RÖSTI STACK
Potato cakes crop up in many cultures. What makes the Swiss rösti special is that it doesn’t feature any binding ingredients, resulting in a crisp exterior and soft, compressed centre. Serve stacked and seasoned for an irresistible appetiser.
Makes 10 portions
Prep 30 minutes
Cook 30 minutes (in batches)
• 2.5kg Caterfood Select Baking Potatoes 60s, peeled
• 2 small onions, finely grated
• 200ml clarified butter or oil
Optional stack toppings:
• 300g crème fraîche
• 400g smoked salmon or 600g sautéed mushrooms
• 1 bunch chives, chopped
VIEW RECIPE
1. Coarsely grate potatoes.
2. Rinse briefly and squeeze dry in a cloth.
3. Mix with onion, salt and white pepper.
4. Heat a non-stick pan with oil.
5. Form small discs around 6-7cm in diameter and about 1cm thick.
6. Fry for 4-5 minutes on each side until the discs are a deep golden colour.
7. Drain on a rack to keep crisp.
8 . Stack and top with your choice of toppings, to finish.
