GENERAL TIP
There are three kinds of spuds, each best suited to a particular cooking method:
WAXY potatoes are best suited for boiling and roasting.
FLOURY potatoes are best suited for roasting, chipping and mashing.
POTATO ROSEMARY PIZZA
Serves 4-6
3-4 floury potatoes
sprig of fresh rosemary, chopped
30-40ml olive oil
500ml flour
10ml baking powder
50g butter
1 egg
80ml milk
125ml grated Parmesan cheese
2 cloves garlic, thinly sliced
Boil and mash 1 potato – you should end up with 125ml (half a cup) of it. Using a mandolin or sharp knife, slice other potatoes very thinly. Put the potato slices in a bowl and toss with the olive oil and rosemary.
Place flour and baking powder in a bowl and rub in the butter. Add the mashed potato, egg and milk to form a stiff dough. Knead lightly until smooth.
Roll out on a floured surface to a rectangle 22x28cm and lift carefully into a greased Swiss roll pan measuring 25x30cm. Sprinkle the cheese over the base. Scatter over the sliced garlic and cover the surface of the pizza with overlapping potato slices.
Bake at 180°C for 30-40 minutes until golden brown.
Remove to a cooling rack, cut into squares and serve warm.
ASIAN FLAVOURED POTATO SALAD
Serves 4-6
700g waxy or waxy/floury potatoes
1 bunch of spring onions, chopped
1 red onion, thinly sliced
125ml chopped coriander
125ml chopped mint
2 red chillies, seeded and sliced
Dressing
60ml lime juice
1 egg yolk
5ml sesame oil
100ml peanut oil
15ml rice vinegar
salt and pepper
Boil or steam potatoes with the skins on until they are tender. Drain and leave to cool slightly, then cut them into quarters. Combine with onions and herbs and chilli.
DRESSING: Combine 15ml of lime juice with the egg yolk and mix well. In a steady stream, add in the oils until mixture starts to thicken.
Add remaining lime juice, rice vinegar and mix well.
Season with salt and pepper.
Add to potatoes and toss to combine.
POTATO PANCAKES WITH BACON AND BANANA
Serves 4
200g warm, mashed floury potato
100ml flour
5ml baking powder
3ml salt
1 egg, beaten
60-80ml milk
Topping
30g butter
15ml brown sugar
2-3 bananas
8 rashers streaky bacon
100ml maple syrup
Put mash in a bowl and add flour, baking powder and salt. Add egg and enough milk to make a dropping consistency. Lightly grease a non-stick frying pan, place over a moderate heat and cook spoonfuls of batter until cooked and golden brown on both sides. Remove and keep warm.
TOPPING: Melt butter and sugar in a small frying pan until lightly caramelised. Add the bananas and cook for a minute.
In another pan, fry bacon until crispy and drain on paper towel. Layer pancakes with the bananas and top with two rashers of bacon and pour over some maple syrup.
Serve immediately.
POTATO GNOCCHI
Serves 4
750g floury potatoes
pinch of nutmeg
1 egg
5ml salt
300ml flour
bought or home-made tomato sauce for serving
Parmesan shavings
basil leaves
Put potatoes in a pan of cold water, bring to the boil and cook until tender. Drain, return to the heat and toss for a minute to remove moisture. Cool slightly then peel.
Mash potatoes well. Put in a bowl, add nutmeg, egg, salt and flour. Using your hands, gently mix to a soft dough, adding extra flour if the mixture is too sticky. Do not overwork the mixture or the gnocchi will be tough.
Turn mixture on to a floured work surface. Take about a cupful of the mixture and form it into a log about 1.5cm thick.
Cut into 2cm lengths and place on a well floured tray. Repeat with remaining dough. Cover with a tea towel until ready to cook.
To cook: Bring a large pan of water to the boil. Add 10ml salt and the gnocchi in batches. Cook until they rise to the surface. Remove with a slotted spoon and add to the tomato sauce.
Serve with Parmesan shavings and basil.
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