Potato - 3 ways

by Collette White | July 3, 2017

Good Evening friends! I hope this finds you all well … my gosh it feels WAY too long since I have written that! So tell me … are you loving my new look Website and Logo? I am! It is warm and fresh and so very much the direction COTC will be heading in the future! Exciting things are on the Horizon and I can not wait to share this journey with you all!

I am popping by at this late hour tonight to post these recipes I have been promising and making people drool over on my COTC Instagram account! 3 Potato side dish recipes, ready to compliment any meal! I hope you enjoy them as much as my family did!

Potato Salad

Ingredients

1kg large potatoes – peeled
1 long cucumber – roughly sliced
2 long sticks celery – roughly sliced
½ bunch dill – shredded
½ bunch chives – roughly chopped
½ cup mayonnaise
good pinch salt

 

Method

Boil potatoes until just tender. Drain and set aside to cool.

Once potatoes are cool, cut them into quarters and add them to a large bowl.

Add all the other prepared ingredients to the potatoes and mix gently but thoroughly.

Cover and refrigerate until ready to serve.

Serves 6-8 as a side dish.

Smashed Potatoes

Ingredients

1kg chat potatoes
1 tblspn oil of choice
8 rashes bacon – roughly diced
200g mushrooms – roughly sliced
1 leek – roughly sliced
4 cloves garlic – crushed
optional:
a few dollops of sour cream or mayonnaise and chopped chives to serve

 

Method

Boil chat potatoes until just tender then drain. Place chats into a serving dish over a single layer. Use a ‘potato masher’ or large fork to slightly smash each potato.

In a medium fry pan place the oil, bacon, mushrooms, leek and garlic and fry for 5-10 minutes until the bacon is cooked and it is smelling delicious!

Spoon the bacon mixture over the top of the smashed potatoes. Finish by adding a dollop of sour cream or mayonnaise and chives.

Serves 6-8 as a side

Potato Bake

Ingredients

1kg chat potatoes – thinly sliced
1 tblspn oil of choice
270ml coconut cream
4 cloves garlic – crushed
3 spring onions – cut into 1cm pieces
1 heaped tblspn nutritional yeast
good pinch salt and pepper

 

Method

Preheat oven to 200c
Place the oil at the bottom of a baking dish, then put all the potatoes in the dish (I stand them all upright – see photo)

Pour the coconut cream over the potatoes then sprinkle evenly with the remaining ingredients.

Bake in preheated oven for 30 minutes. Stir very gently and bake for another 10-15 minutes until crispy and cooked.

Serves 6 as a side dish

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,