Chef Mike Van de Elzen – potato pizza
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Serves 4 Wholemeal pizza dough: 150g high-grade or white flour 50g wholemeal flour pinch salt 60 ml low-fat milk 60 … Read More

Chef Paul Jobin – Lyndsay’s potato fritters
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Makes 24 fritters Fritters: 2 large onions, peeled and finely chopped 4 eggs, beaten ½ cup plain flour ½ cup … Read More

Food writer Lauraine Jacobs – baked potatoes with porcini
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Yield: 6-8 portions 15g dried porcini mushrooms 100g butter, melted 1.5kg waxy or general purpose potatoes 6-8 thyme sprigs, chopped … Read More

Chef Jeremy Schmid – baked potato muffins
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The idea for this recipe came from the café Coffee Shop across the road from Two Fifteen Bistro. They are … Read More

Chef Robert Haddock – colcannon
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Serves 4 4 large mashing potatoes, peeled and chopped ½ cup milk 40g plus 20g butter salt and white pepper … Read More

Chef Simon Green – potato rosti
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Serves 2 2 large general purpose potatoes, washed 1 onion, peeled and diced 1 tsp crushed garlic 2 tsp chopped … Read More

Mediterranean style potato salad
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This wonderful coloured salad is a great meal by itself. Use the dressing given or use a favourite bought one. … Read More

Winter roasties
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Classy café style winter vegetables; serve as a hot vegetable, or as a salad. Serves 4-6 300g pumpkin, peeled, deseeded … Read More

Wedges with bacon, beans and tomatoes
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Wedges are delicious, especially served with bacon lardons. Serves 4 4 medium roasting potatoes, sliced into small thin wedges (8-10 … Read More

Watercress, orange and potato chicken salad
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The peppery flavour of the watercress and rocket mixed with the sweet orange, makes this a great tasting salad. Serves … Read More

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