This is a really quick and easy way to make Dauphinoise.  I have tried the other method of using very thinly sliced raw potatoes but I find it just takes too long as you need to cook on a low temperature to avoid the starch curdling the cream.  By parboiling the potatoes first you avoid this and you can get fabulously creamy, garlicky potatoes in half the time. Also by heating the cream with the garlic, salt and pepper first you can check the seasoning before baking in the oven. Use waxy potatoes if possible as floury spuds will soak up all of the cream and become quite mushy. [Read more…]

This is my take on Bombay Potatoes. These are a great side dish and very easy to make.  I love the combination of spiced crispy potatoes and caramelised onions and I would happily eat them with just about anything.  In order to get crispy potatoes you need to firstly parboil the spuds enough so that the edges can be fluffed up and then you need to get the oil in the roasting tray quite hot. [Read more…]

My husband really dislikes shop-bought croquettes, whether fresh or frozen, but he loves these.  I tend to vary the ingredients to include cheddar, herbs such as chives and parsley or even colcannon croquettes with cabbage and sometimes a little bacon too.  I make one large croquette per person, containing roughly the same amount of mash you would generally serve. [Read more…]

I have tried various ways of making rösti over the years and this for me is the easiest and tastiest method.  Most recipes suggest using raw spuds and squeezing the starchy liquid from them in a teatowel – this has never worked for me and the centre of the rösti remained quite slimey.  Perhaps this is because I like my rösti thick rather than thin and crispy.  I use parboiled potatoes and leave them to cool down completely before grating.  You can also use left-over spuds from the day before provided they are not too soft to grate. [Read more…]