To celebrate Potato Week, author and TV chef Jo Pratt has put together a variety of fabulous recipes that draw us back to the comfort food of our childhoods. With the Maris Piper in the spot-ato-light (sorry, couldn't resist) discover classic indulgence with an edge!
Mexican Baked Wedges With Spicy Avocado Salsa (serves 4)
Preparation time: 20 mins
Cooking time: 40 mins
750g Maris Piper potatoes
½ - 1 tsp mild chilli powder
½ tsp ground cumin
1 tsp garlic salt
2 tbsp olive oil
2 sweetcorn on the cob
Spray oil if frying eggs not poaching
4 eggs
Splash of white wine vinegar
For the salsa:
1 ripe avocado
Juice of ½ lime
1 tbsp chopped coriander
2 spring onions, chopped
6 cherry tomatoes, quartered
1/2 tbsp olive oil
- Preheat the oven to 200ºC/fan 180ºC/gas 6. Put the chilli powder, cumin, garlic salt and the 2 tbsp of oil in a large bowl.
- While waiting for the oven to heat cut the potatoes into even size wedges and each piece of corn into 4.
- Toss the wedges and corn in the spice mixture and transfer into a roasting tray, and then the oven for 30 minutes, turning occasionally.
- While waiting for the wedges to cook peel, stone and dice the avocado, chop the spring onion, coriander and quarter the tomatoes. Gently mix together with the lime juice and season to taste. Around 5 minutes before the potatoes and corn are ready, boil a pan of water and drop the eggs gently into it poaching to your liking, or spray a pan with a light cooking spray and fry.
- Serve the wedges and corn on plates, topping with the eggs. Add a sprinkle of white wine vinegar and the side of salsa.
Sausage Cheese and Potato Pie (serves 4)
Preparation time: 15 mins
Cooking time: 35-45 mins
750g Maris Piper potatoes, peeled and quartered
1 tsp olive oil
1 large onion, thinly sliced
400g sausages, each cut into 4
100ml skimmed milk
50g strong half fat cheese such as mature Cheddar grated
1 tsp wholegrain or English mustard
2–3 tomatoes, sliced
- Prepare your ingredients and set the oven to 200ºC/fan 180ºC/gas 6.
- While waiting for the oven to preheat cook your potatoes in boiling water for 15 to 20 minutes until tender. While the potatoes are cooking, pop the sausages under the grill until golden.
- Heat the olive oil in a large frying pan and gently sauté the onion for about 8 minutes stirring occasionally, until the onions are caramelised.
- Drain the potatoes and return back to their pan mashing well with the milk, the mustard and some seasoning.
- Put the sausages and onions in the base of a pie dish spooning over the mash before scattering over the cheese and laying on the tomato slices on top. Bake for 20 to 25 minutes until the top is bubbling and is lightly golden.
Sticky Orange Potato Cake
Preparation time: 25 mins
Cooking time: 60-70 mins
350g Maris Piper potatoes, peeled and quartered
200g butter, softened
155g caster sugar
1 tsp vanilla extract
4 large eggs
175g ground almonds
2 tbsp baking powder
Finely grated zest and juice of 2 oranges
Finely grated zest of 1 lemon
3 tbsp granulated sugar
- Cook the potatoes in a steamer set over boiling water for 15-20 minutes, until tender then press through a potato ricer or mash well, then set aside to cool.
- Pre-heat the oven to 180ºC /fan 160ºC/gas 4 then butter and line a 20cm deep round cake tin.
- Beat together the butter, sugar and vanilla extract until light and creamy. Gradually beat in the eggs, then mix in the ground almonds, baking powder, cooled mashed potatoes, orange and lemon zest. Spoon into the cake tin, smoothing over the surface and baking in the oven for 45-50 minutes.
- While the cake is cooking put the orange juice in a small saucepan and bring to the boil, reducing by half. Cool, then stir in the sugar. When cake is just firm and a skewer inserted into the middle comes out clean.
- Remove from the oven and leave in the tin for 15 minutes then turn out onto a wire rack to cool. Spoon or pour the orange juice mixture over the cake and allow to cool completely before slicing.
The recipes have been given to us by The Potato Council.