3 flavoursome potato recipes to add some spice to the festive season

With Christmas dinner behind us, and leftovers well and truly consumed, we are all looking for some new tastes and flavours to bring us through to the new year.

Potatoes are rightly celebrated for their versatility and deliciousness, but during the festivities we often think of them only as mash or a roasted side to Christmas lunch. However they are much more than a side dish – potatoes are the ideal ingredient for many dishes throughout the day as they act as a vessel to carry flavours from seasonings and spices when cooking.

Potatoes are also naturally free from fat and gluten and are a good source of fibre, which is important for good digestive health as it encourages beneficial gut bacteria to thrive.

Whether you are looking for a tasty brunch recipe, a gently-spiced creamy curry or a lighter evening meal,  get some inspiration from these three tasty recipes from potato.ie

Pan-seared cod with potatoes and chorizo

A lighter meal that is full of flavour thanks to spiced chorizo and sweet red pepper.

Cooking time: 40 minutes (serves 4)

• 2 Rooster potatoes (approximately 400g)
• 4 x 150g cod fillets, skin removed
• 1 tablesp. rapeseed or olive oil
• 100g chorizo, finely chopped
• ½ teasp. smoked paprika
• 1 red pepper, seeded and thinly sliced
• 150g spinach, roughly chopped
• Salt and freshly ground black pepper

1. Preheat your oven to Gas Mark 4, 180°C (350°F).
2. Peel and cut the potatoes into cubes. Bring a saucepan of water to the boil. Add the cubed potatoes and cook until tender, drain.
3. Place a large frying pan over a medium-high heat, season the cod fillets with salt and freshly ground pepper and rub the oil all over. Pan fry for 5 minutes, transfer to an oven tray and cook in the oven for about 10 minutes, depending on the thickness of your cod.
4. Meanwhile, in the same pan, add the chorizo and a little more oil if required.
5. Cook the chorizo over a medium heat until the fat is released, next add the potatoes and sprinkle with the paprika. Continue frying until the potatoes start to crisp on the edges, stirring every so often.
6. Add the peppers and spinach, cover with a lid, turn the heat down and cook until the chard wilts.
7. Divide the potato and chorizo mixture between your plates, top with the cod and serve.
8. This dish works wonderfully well with haddock, hake and all other white fish.

Indian style chicken potato tikka masala

This would also work well with leftover cooked potato for a fakeaway meal.

Cooking time: 60 minutes (serves 4)

• 5 Rooster potatoes (approximately 600g)
• 1 tablesp. rapeseed or olive oil
• 2 medium onions, peeled and sliced
• 1 green finger chilli, seeded and finely chopped (optional)
• 2 garlic cloves, peeled and finely chopped
• 3cm piece of fresh ginger, grated
• 6 tablesp. chicken tikka masala paste
• 2 red peppers, seeded and chopped
• 4 tablesp. tomato purée
• 400g tin of chopped tomatoes (or you can use fresh tomatoes)
• 400ml water
• 4 skinless chicken breasts, cut into large pieces
• 1-2 tablesp. single (or double) cream (to taste – optional)
• 1 bunch of fresh coriander, chopped
• 1 tablesp. toasted flaked almonds
• 1 lime, cut into wedges
• Salt and freshly ground black pepper

1. Heat the oil in a heavy based saucepan and cook the onions for 10 minutes or until soft.
2. Add the chilli (if using), garlic, ginger, tikka masala paste and red pepper and cook for a further 5 minutes.
3. Cut the potatoes into 2-3cm chunks and add the raw potato to the pan. Stir well before adding the tomato purée, tinned tomatoes and water. Bring to the boil, then reduce heat and simmer for 10 minutes, or until the potato is cooked through.
4. Add the chicken, seasoned with salt and pepper, and cook for another 15 minutes (top with a little water if the meat doesn't fit beneath the surface of the liquid).
5. Add the cream and season well.
6. Serve with chopped coriander, flaked almonds and lime wedges.

Potato pancake with smashed avocado and smoked salmon

Bring the brunch experience to your home with this savoury take on pancakes.

Cooking time: 40 minutes (serves 4)

• 2 Rooster potatoes (approximately 200g)
• 2 scallions, finely chopped
• 75g plain flour
• 1 teasp. baking powder
• 100-150ml whole milk
• 1 lemon, zest only (reserve lemon for juice)
• ½ tablesp. rapeseed or olive oil to cook
• 1 avocado, lightly mashed
• Handful watercress (optional), to serve (or rocket, if preferred)
• 150g smoked salmon
• 1 egg (optional)
• Salt and freshly ground black pepper

1. Dice, boil and drain the potatoes. Whilst still hot, mash the potatoes then allow to cool before adding in the scallions and seasoning. Lightly whisk the flour and baking powder with the milk (100ml at first) and lemon zest and whisk into the mash.
2. Check the seasoning and consistency (add a little extra milk if the mix is too stiff, but it should still be thick).
3. Heat the oil in a large non-stick frying pan. When hot, pour in the batter and use a spatula to spread the mix out as it's quite thick. When the pancake has puffed up and browned underneath (about 2 minutes). Carefully flip over to cook the other side.
4. To Serve,
5. Place a pancake on each plate, top with the mashed avocado (seasoned with salt, pepper and lemon juice), a handful of watercress and the smoked salmon.
6. If you are adding a poached egg, place this on top of the salmon. Squeeze extra lemon juice and drizzle oil over everything.

‘Potatoes, Prepare to be Surprised’ is an EU campaign which aims to encourage millennials to enjoy exciting and surprising potato recipes. The joint-initiative, organised by Bord Bia, CNIPT (France), VLAM (Belgium) and Europatat (EU Potato Trade Association) will highlight the versatility and convenience of potatoes for busy lifestyles.