I may write a love letter to potatoes – baked, fried, roasted, mashed or dauphinoise’d, they’re virtually definitely my favorite vegetable. (Please don’t inform me they aren’t really a vegetable; I’ll cowl my ears, and refuse to pay attention.) The most effective issues about them is their versatility; I really like pairing them with massive flavours, be it lime pickle in at this time’s moreish little potato muffins, or punchy leeks and dijon mustard in my new favorite lunch, crisp loaded potato skins. My prime tip for each recipes? Use the strongest cheddar you could find for optimum flavour.
Cheddar and kale potato muffins with lime pickle yoghurt dip (pictured above)
Prep 15 min
Cook dinner 30 min
Serves 4
1kg potatoes, washed and thinly sliced
100g kale, finely chopped
2 slices white bread
150ml milk
30g butter
1-2 heaped tbsp lime pickle, finely chopped
75g mature cheddar, grated
Sea salt flakes, to style
Impartial oil, for frying
For the dip
1 tbsp lime pickle, finely chopped
100g yoghurt
Boil the potatoes in a big pan of salted water for seven minutes, or till virtually cooked by way of, then add the kale and prepare dinner for 2 to 3 minutes extra, till wilted. Drain effectively, then cowl with a tea towel and depart to steam-dry for 5 minutes.
In the meantime, soak the bread in a 3rd of the milk. In a big bowl, mash the potatoes and the kale with a potato masher, then add the remaining 100ml milk, butter, lime pickle (add a tablespoon to start out with, then style; should you want a stronger flavour, add a second tablespoon) and cheddar. Tear the soaked bread into small items, add that, too, then combine effectively. Style and modify the salt as wanted.
Depart the potato combine to chill, then kind it into about 20 small muffins. Put a tablespoon of oil in a big frying pan on a medium warmth, then fry the potato muffins in batches for 3 minutes on either side, till golden brown; add extra oil as required. Don’t be tempted to show the potato muffins too early; depart them be and so they gained’t stick. Switch every batch to a plate lined with kitchen paper as you go.
Stir the lime pickle into the yoghurt to make a dip, and serve with the recent potato muffins.
Leek, cheddar and mustard loaded potatoes
Prep 15 min
Cook dinner 50 min
Serves 4
4 massive baking potatoes
1 tbsp olive oil, plus additional for rubbing
Freshly floor black pepper and sea salt flakes
30g butter
2 leeks, trimmed, washed and thinly sliced
100g mature cheddar, grated
2 tsp dijon mustard
150ml double cream
1 small handful white breadcrumbs
Stab the potatoes a number of instances on either side with a fork, rub with just a little oil and salt, then placed on a microwaveable plate. Microwave on excessive for eight minutes, flip and microwave for an extra eight minutes on the opposite aspect. Examine they’re cooked by way of by prodding them with the fork, and if want be microwave for one more minute or two.
In the meantime, soften a tablespoon of butter and the oil in a big frying pan on a medium warmth, stir within the leeks, cowl the pan and prepare dinner, stirring continuously, for 10 minutes, till softened.
Warmth the oven to 200C (180C fan)/390F/gasoline 6. Lower the cooked potatoes in half and scoop out virtually all of the flesh, leaving a neat shell of pores and skin. Organize the skins minimize aspect down on a lined baking sheet, drizzle with oil and pop them within the oven simply whilst you end the filling.
Combine the cooked potato flesh with the softened leeks, three-quarters of the cheddar, the mustard and double cream. Style and season accordingly. Take away the shells from the oven, flip them over minimize aspect up, then divide the potato and leek combination equally between them (it would fill them generously, which is the way you need them).
Scatter over the remaining cheddar, the breadcrumbs and a great grind of black pepper, then return to the oven for half-hour, till the tops are golden brown. Serve piping scorching.
