Summer is here, and with a rise in temperatures, lighter meals that are full of flavour are in high demand.
Now is a great time to explore new recipes and a simple way to do so is with potatoes! Potatoes are a deliciously tasty food when cooking because they absorb every morsel of flavour, spice and seasoning.
Potatoes are a truly authentic world food and as such there are ethnic potato recipes available from all over the world. For more delicious and tasty potato recipes, visit www.potato.ie
This in-season vegetable can provide different textures too depending on how it is prepared, providing endless mealtime inspiration. Short on time? Cut potatoes smaller for a quicker meal, and leave the skin on for added nutrition and flavour. This summer season think simple – take the traditional potato salad for example, this can be revamped by introducing different flavours, textures and even colours for versatile main meals or as a delicious side to the protein of your choice.
Don’t take our word for it, check out the potato persona quiz which matches your personality and lifestyle to creative, tasty and healthy potato-based recipes. Visit potatopersona.ie for more information.
The a-peeling health benefits of potatoes
Did you know? Potatoes are a nutritional powerhouse that are suitable for every diet and life stage. The vegetable is a source of Vitamin B1 and C along with containing more potassium than a banana. Potatoes are a naturally fat-free and gluten-free food that are also full of gut-boosting fibre.
To get you started, here are three inspiring potato salad recipes to try:
Tantalise your taste buds with this deliciously, tasty, zesty and light potato salad. Ideal for breakfast, brunch, lunch or even an evening meal. It couldn't be simpler to prepare from leftover potatoes, just fried up and served with salmon and eggs.
Cooking time: 30 mins
- 6-8 left-over boiled Rooster potatoes (sliced 1 cm thick)
- 2tsp olive oil
- 2 cloves of garlic, crushed
- Juice and zest of 2 lemons
- 2tsp chopped fresh or dried tarragon
- 2 red or green chillies, chopped
- 8 scallions/spring onions, chopped
- 2tsp smoked paprika
- 400g smoked salmon
- 4tbsp sour cream
- 2 tsp dill or fennel
- 4 eggs
- 20g Parmesan or mature cheddar, grated
- A dash of vinegar
- Heat the oil in a frying pan, add the potatoes and paprika and fry until they are golden brown.
- Add the garlic, half the chilli, the scallions / spring onions, lemon zest and tarragon and fry for 1 minute.
- In a bowl, mix the sour cream, lemon juice, dill, and the remainder of the chilli.
- Poach the eggs: Fill a tall pan with ¾ of water and bring to the boil. Add a dash of vinegar to the boiling water.
- Break each egg into a separate cup (make sure the yolk remains whole).
- Lower the heat and keep the water just below boiling point. Stir with a spoon until a whirlpool forms.
- Pour the first egg into the middle of the swirling water. After about 2 minutes, the egg is cooked.
- Increase the heat a little and do the same with the other eggs.
- Remove each one carefully from the pan with a slotted spoon.
- Bring everything together: Plate up the potatoes and smoked salmon, squeeze a little lemon and season with salt and pepper.
- Add the poached eggs. Top with some sour cream and grated cheese. Enjoy!
Simple recipes are often the best! Potatoes are an amazing carrier of flavour so this an ideal recipe for foodies. This homemade pesto uses lots of fresh green herbs which are full of goodness, complemented by sundried tomatoes and crunchy hazelnuts. Delicious by itself or as an accompaniment to grilled meat or fish.
Cooking time: 40 mins
- 15-20 medium size new season potatoes (approximately 500g)
- 5tbsp olive oil
- 1 cup mint leaves
- ¼ cup basil leaves
- ¼ cup parsley leaves
- 1 clove garlic
- 1 lemon
- 30g sundried tomatoes
- salt and pepper, to taste
- 30g toasted hazelnuts (plus some extra for serving)
- 2 tbsp Parmesan cheese
NOTE: This recipe contains nuts and is unsuitable for anyone with a nut allergy.
- Preheat the oven on 180°C. Coat potatoes with 3 tablespoons of the olive oil and add salt and pepper to taste. Spread the potatoes on a baking tray and roast until cooked to the centre (approximately 30-35 minutes). Use a fork or skewer to check.
- While the potatoes are roasting, place the remaining oil, mint, basil, parsley, hazelnuts, parmesan cheese, garlic, lemon zest and juice, salt and pepper into a food blender and blend until smooth.
- To serve, toss the potatoes in the pesto, sundried tomatoes, mint leaves, and scatter over the leftover hazelnuts. Serve and enjoy!
Recipe 3. Chorizo and Green Bean potato salad
This quick recipe is delicious in itself but also ideal for batch-cooking and eating later! It will travel perfectly in a lunchbox to the office, park, picnic or wherever you might be dining these sunny summer days. If eating cold, some salad leaves could be added to lunchboxes to add more texture to the dish.
Cooking Time: 30 mins
- 400g baby/salad potatoes halved or quartered
- 6cm piece of spicy chorizo, diced
- 150g green beans
- 2 small red and green chillies, chopped
- 3½ tbsp garlic mayonnaise
- Salt and pepper (seasoning)
- Cut the potatoes in half and boil them with a little salt, until cooked through. Cut the ends off of the beans and add them to the pot to cook for the last 8 minutes. Drain both in a colander and set aside.
- While the potatoes and beans are cooling, chop your chorizo into small cubes.
- Dry fry the chorizo in a large, shallow frying pan
- Once the chorizo begins to crisp up and turn golden, remove from the pan, and set aside.
- Add the potatoes, beans and chillies to the chorizo. Let it heat up so that the flavours combine well, and then remove from the heat.
- Mix in the garlic mayonnaise to the frying pan. Stir thoroughly to ensure an even coating. Season with salt and pepper. Enjoy!
For more delicious and tasty recipes visit www.potato.ie
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