Ah Christmas! A time of delicious food and celebration with our nearest and dearest. However, planning meals outside of the standard 3-a-day format can require some inspiration, especially when the number of people dining may vary wildly depending on the household, or even time of day.
Whether you are hosting glamourous soirees, kicking back with friends for the World Cup or looking for inspiration to make tasty meals from leftovers, look no further! Potatoes are a Christmas (food) miracle, and the versatility of this vegetable lends itself to delicious recipes from world cuisines that provide value for money.
Potatoes are naturally fat- and gluten-free and have a whole host of nutritional benefits, including being a source of dietary fibre and vitamins B and C. Potatoes also contain the mineral potassium, which regulates heart function, muscle contraction, and water balance in the body.
Potato.ie is home to more than 300 potato-based recipes with options to suit all tastes and dietary needs. Sort the Christmas shopping now by keeping a large bag of potatoes in your home at all times, for a variety of delicious meals.
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Here are four simple recipes from potato.ie to get started. Kitchen tip: To cut down on prep time and boost fibre intake, potatoes can be eaten with the skin on. For greater convenience, potatoes cut into smaller pieces will cook quicker.
Oven-baked potato crisps with turkey mince chilli
Crunchy, spicy and creamy, these flavoursome bites are definitely more-ish! Or use leftover turkey in this winning recipe for added simplicity and enjoy casual get-togethers with friends and family.
Ingredients
- 4 floury potatoes (eg Rooster, approx 500g)
- 1tsp rapeseed or olive oil
- 1tbsp chilli flakes
- 1tbsp paprika
- 2 garlic cloves, peeled and chopped
- 150g of lean minced turkey or leftover cooked turkey
- A pinch of rock salt
- 3 fresh tomatoes, chopped
- A handful of fresh coriander leaves, roughly chopped
- Pink sauce – mix ketchup and light mayo together (optional)
- A handful of grated cheddar cheese
1. Preheat the oven to gas mark 4, 180°C (350°F)
2. Clean the potatoes and cut them into crisps, using a mandolin or sharp knife. Drizzle on oil and place on a tray to cook. Season the potatoes with chilli and paprika and mix well to combine. Put the chips in the oven to cook, for 30 minutes, turning over halfway to ensure even browning.
3. To make the taco mince, fry the garlic in oil in a pan over a medium heat until softened (3-4 mins). Add the mince and cook until browned (15-18 mins). Or, if using leftover cooked turkey, add this into the sautéed garlic and stir well to warm through.
4. Season with salt. Add the tomatoes and coriander, stir to mix through and let the flavours infuse for 2-3 mins.
5. Check the seasoning – if you want spice you can add chilli powder (1-2 tsp).
6. To serve, place the cooked crisps on a plate, top with a spoonful of the turkey mixture, add some drizzles of the taco sauce, and finish with some grated cheese.
Potato pizza with ricotta, bacon and rocket
Looking for some light, tasty sharing food? Why not try a potato pizza! This simple recipe uses ingredients found in any kitchen and is assembled way quicker than ordering take-out. Potatoes can be topped with any variety of ingredients to suit different palates.
Ingredients
- 6-8 large Rooster potatoes (approx 800g)
- 2 eggs, beaten
- 8tbsp ricotta
- 5 sprigs of fresh oregano, roughly chopped
- 1 lemon, zested
- 1 packet bacon lardons
- Handful of fresh basil leaves, loosely torn
- 50g rocket
- Salt and freshly ground black pepper
1. Preheat the oven to Gas Mark 6, 200°C (400°F).
2. Wash the potatoes and cut them into 3mm thick slices using a mandolin or sharp knife.
3. Arrange the potatoes, overlapping, in four circles on greased baking paper.
4. Brush with beaten egg and season with salt and pepper. Cover the potato slices with baking paper on a baking tray so that the potato slices do not curl up. Bake covered for 15 to 20 minutes, until you can press a fork through the potato base easily.
5. In the meantime, mix the ricotta with finely chopped oregano and lemon zest. Season with salt and pepper.
6. Remove potato bases from the oven and cover each one with ricotta and top with bacon lardons. Sprinkle with the oregano and basil and bake for 10 minutes in the middle of the oven.
7. Just before serving, cut into equal portions and sprinkle the rocket on top.
Light potato and feta croquettes
Potato croquettes are the sheer essence of Christmas and also a great way to use leftover mashed potato. This recipe uses feta cheese for a salty bite but you could replace with a melting variety of cheese if preferred. Perfect as a main meal, side dish or on platters for festive gatherings.
Ingredients
- 4 Rooster potatoes (approx 400g, or use leftover mashed potato)
- 100g feta cheese
- 1 egg
- 4tbsp breadcrumbs
- Salt and pepper to season
- Serving dip: feta cheese, 1tbsp olive oil, 1tbsp fresh thyme, salt and pepper to season
1. Wash and peel the potatoes and cut into wedges. Place in a pan of cold, salted water and bring the water to a boil. Cook for 15 minutes or until a fork can be inserted easily, then drain.
2. Mash the potatoes until smooth, season and set aside to cool.
3. Preheat the oven to 250°C/Gas 8-9
4. Cut the feta cheese into small cubes.
5. Take the cooled mashed potato, and using a heaped spoonful of the mixture, add a cube of feta cheese to the centre and shape into small balls using your hands.
6. Place the breadcrumbs in a shallow dish and, in another, add the beaten egg, salt, and pepper.
7. Dip the croquettes in the beaten egg mixture, then in the breadcrumbs. Press firmly on all sides so that they stick. Repeat to ensure an even coating.
8. Place them on a baking tray lined with baking paper and cook in the oven for 10 minutes or until golden and crispy all over.
9. To make the dip: Crumble the feta cheese and mix it with the olive oil, thyme, salt and pepper until smooth. Serve with the croquettes.
10. Tip: Add some fresh thyme or other herbs that you might have in your kitchen to the breadcrumbs to add a twist to the potato croquettes.
Winter potato stew
If you’re looking for a break from the rich foods enjoyed in December, this simple winter potato stew recipe is a great palette cleanser and can be made from any combination of leftover vegetables found in the kitchen.
Ingredients
- 4 medium-sized Rooster potatoes (100g each)
- 1tbsp olive oil
- 1 leek, thinly sliced
- 5 slices of lean bacon, cut in small pieces (100g)
- 6 carrots, peeled and cut in half lengthwise
- ¼ turnip, peeled and diced
- 500ml cider or stock
- 2 sprigs of fresh thyme (remove leaves before use)
- Handful of kale, shredded
1. Cut the washed and unpeeled potatoes into small cubes of 1cm.
2. Heat the oil in a large pan and add the potatoes, leek and bacon. Sauté until golden brown and slightly softened (approx 3-4 mins)
3. Then add the carrots, turnip, cider or stock and thyme.
4. Bring to the boil and then allow to simmer for 15–20 minutes with the lid on.
5. Add the kale a few minutes before the end of the cooking time and steam lightly.
6. Serve in deep bowls and enjoy.
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