Potatoes

= Potatoes =


 * Patatas Bravas **
 * River Cottage Veg Everyday, page 322 (Hugh Fearnley-Whittingstall)**
 * Spicy merguez oven chips with yoghurt dip **
 * River Cottage Veg Everyday, page 225 (Hugh Fearnley-Whittingstall)**
 * Chorizo & Cabbage Mash **
 * NZ House & Garden, Oct 2012, #218 (Peter Gordon)**
 * Sauteed New Potatoes & Spanish Onion Salad **
 * Summer on the Grill, page 136 (Phillip Kraal & Ian Baker) **

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 * Patatas Bravas **
 * River Cottage Veg Everyday, page 322 (Hugh Fearnley-Whittingstall)**

1 kg waxy or new potatoes, cut into 3cm cubes 5 Tablespoons olive or rapeseed oil Flaky sea salt
 * Ingredients:**

2 Tablespoons olive oil or rapeseed oil 1 onion, finely chopped a handful of thyme sprigs, leaves only, chopped 3 garlic cloves 1 small, fairly hot red chill, deseeded and finely chopped (James uses harissa paste when he doesn't have a fresh chill) 400g tin plum tomatoes, chopped 2 teaspoons sweet paprika a pinch of sugar sea salt and freshly ground black pepper
 * For the spicy tomato sauce:**

a handful of parsley, roughly chopped
 * To finish:**

First make the sauce.
 * Method:**

Heat the 2 Tablespoons of oil in a saucepan over a medium-low heat. Add the onion with the thyme and sweat until softened and translucent, about 10 minutes. Add the garlic and chill and cook, stirring, for a minute. Now add the tomatoes with their juice, paprika, sugar and some salt and pepper. Simmer for about 10 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon, until you have a nice rich, piquant tomato sauce. Taste and adjust the seasoning if necessary and keep the sauce warm.

Bring a large pan of water to the build, salt well and add the potatoes. Bring back to the boil and cook for 5-8 minutes, until on the firm side of tender; i.e. not quite done. Drain in a colander and leave to steam for a few minutes. Gently tip on a clean tea towel and pat dry.

Warm the 5 Tablespoons oil in a large frying pan over a medium-high heat and sauté the potatoes for 10-15 minutes, until crisp and golden. Drain on kitchen paper, tip into a warmed dish and season with a scattering of sea salt.

Check the consistency of the tomato sauce and thin it with a splash of hot water if necessary, then pour over the potatoes. Scatter with chopped parsley and serve warm.

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 * Spicy merguez oven chips with yoghurt dip **
 * River Cottage Veg Everyday, page 225 (Hugh Fearnley-Whittingstall)**

about 1kg potatoes 5 Tablespoons olive oil

1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds (optional) 10 - 12 black peppercorns 1 teaspoon sweet smoked paprika a pinch of cayenne pepper (optional) a teaspoon fine sea salt
 * For the Merguez Spice Mix:**

1 teaspoon plain (full-fat) yoghurt [//James used greek yoghurt//] a scrap of garlic (about 1/4 clove) crushed with a little salt a pinch of cayenne, to sprinkle [//James used smoked paprika to sprinkle instead//]
 * For the dip:**

Preheat the over to 200˚C/Gas Mark 6. Give the potatoes a good scrub (you don't need to peel them), then cut into thick chips. Put them into a saucepan and cover with cold water. Bring to a rolling boil and boil for 1 minute, then immediately drain well.

Meanwhile for the spice mix, crush the cumin, fennel, coriander seeds (and caraway seeds, if using) with the black peppercorns to a powder, using a pestle and mortar. Combine with the paprika,(cayenne, if using) and salt.

Pour the oil in a large, shallow roasting dish and put into the oven for 5 minutes to heat up.

Set aside about 1 heaped teaspoon of the spice mix. Add the rest to the drained potatoes and toss together. Take the hot roasting dish from the oven, add the spiced potatoes and turn to coat in the oil. Roast for 35 -45 minutes, giving a stir halfway through, until golden and crisp.

Meanwhile for the dip, stir the remaining spice mix into the yoghurt with the crushed garlic. Trasfer to a serving bowl and sprinkle with the pinch of cayenne or paprika.

Test one of the spicy chips to see if they need sprinkling with a little more salt, then serve them hot, with the cool yoghurt dip.

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 * Chorizo & Cabbage Mash **
 * NZ House & Garden, Oct 2012, #218 (Peter Gordon)**

600 g boiling potatoes, peeled & cut into chunks 1 onion, thinly sliced 3 cloves garlic, sliced 1 Tablespoon fresh rosemary leaves 150 g cooking chorizo, sliced or chopped 1/4 firm-headed cabbage, core removed & thinly shredded handful of flat leaf parsley, torn
 * Ingredients:**

Boil potatoes in lightly salted water until half cooked, then drain.

From onion, garlic & rosemary in olive oil until beginning to caramelize. Add chorizo & fry until the fat comes out and the meat begins to colour.

Add shredded cabbage & fry until it wilts.

Return potatoes to pot & add 1/2 cup water.

Mash mixture roughly, keeping it chunky & mix in the parsley.

Taste for salt & pepper - it benefits from a lot of rashly ground pepper.

Serves 4.

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 * Sauteed New Potatoes & Spanish Onion Salad **
 * Summer on the Grill, page 136 (Phillip Kraal & Ian Baker) **

200g new potatoes, washed 1/2 teaspoon salt 2 red onions (Spanish Onions), thinly sliced  1/4 cup red wine vinegar 1/4 beef stock  salt & freshly ground black pepper
 * Ingredients:**

Cook the potatoes whole in plenty of boiling, well-salted water. Drain and slice/quarter as soon as you can handle them. Place the potato & onion slices in a large bowl. In a frying pa on the hot plate heat half the oil. Saute the caraway seeds (if using) with garlic and bacon until crispy. Add the mustard, remaining oil, vinegar and beef stock. Adjust the seasoning & pour the dressing over the warm potatoes & onions. Gently toss together & serve warm or at room temperature.
 * Method:**

Serves 8 (as a side salad)

James describes it as yummy.... - - - - - - -