For those who haven’t made it to the potato TikTok (aka the promised land) yet, allow us to get your FYP in shape. If you’re craving potatoes, here are 10 nasty potato recipes to get you started. The summer of the Fed girls starts here.
1. Calotted Cream Mash
Clotted cream and potatoes? It feels illegal, but listen, in 2022 we like to live on the edge and that means getting polyamorous with our food groups.
SERVES 2
PREPARATION: 10 MIN COOKING: 40 MIN
EASY Peel and slice your potatoes and peel your garlic, then add them to a pan of salted, steaming water. Let simmer and drain. Melt your butter in a pan, place in a bowl and set aside. Return the potatoes to your pan and mash them. Add the butter and mix. Scoop in your clotted cream (yes, we’re going for a full bath, nothing less), and combine. Add some milk to loosen it up, season with salt and pepper to taste, then sweat it out and swallow it like tomorrow doesn’t exist.
2. Four Ingredients Boursin Potato Gratin
For the uninitiated, Boursin is the ultimate Gournay cream cheese bath flavored with garlic and herbs. Perfectly paired with wine, bread, crackers, pasta and salmon, it can transform any dish, but it really comes into its own when paired with potato. This Boursin gratin showstopper from Gayle Chapman is a twist on the classic gratin or dauphinoise, delicious to serve with your Sunday Roast or summer BBQ. Sidenote: This is your cue to buy a mandolin.
SERVES 4
PREPARATION: 15 MIN COOKING: 1 HOUR 15 MIN
MEDIUM Preheat the oven to 180°C hot air. In a saucepan, heat the milk and Boursin cheese until melted and season with plenty of salt and pepper. Beat so that they are completely combined. Butter an 8×10 dish and sprinkle half of the butter on the bottom of the dish. Place the potatoes around the rim of the dish, working your way in toward the center (work in stacks about an inch high instead of one at a time). Slowly pour over the Boursin milk so that it is evenly distributed (it will be quite full). Pull the potatoes away from the edge on the side and poke a little with a spoon in the places where they need a little more moisture. Sprinkle the butter over and place the dish on a foil-lined baking sheet in the center of the oven for an hour, or until crispy bits are on top and a knife can cut through easily. If it looks like it’s starting to burn on the top, cover loosely with foil. When it comes out of the oven, let it cool for 5-10 minutes and enjoy.
Find Gayle Chapman’s full recipe and more here!
3. Garlic & Parmesan Pommes Anna
Wondering how you can make a classic ‘Pommes Anna’ French dish with wafer-thin potato slices even more sublime? Hear about this Michelin-trained chef turned potato queen, that’s how.
First make the candied garlic. Peel the garlic cloves and place them in a small saucepan. Cover the garlic with plenty of oil and put on the lowest heat. Cook for about 30 minutes, or until the garlic cloves soften (remove from heat when the oil begins to bubble). Place the pan in a bowl of ice water to cool the oil quickly, then place in a jar and store in the refrigerator for up to four months.
On the skewers! For this recipe you will be making a puree with your candied garlic, so mix it up and add a pinch of salt.
Melt some knobs of butter in a pan. Place thinly sliced potatoes on top and season with salt and pepper. Spread with a little butter, garlic puree and a pinch of Parmesan cheese. Repeat the process until you are 6, 7, maybe even 8 layers deep. Cut a sheet of wax paper into a circle and place it on top. Place a plate on top and cook in the pan with the plate weight for about 30 minutes.
Preheat the oven to 180°C and bake for a further 10 minutes. Cut into slices and stick in them.
4. The legendary 15 o’clock potato
Gorgeous, beautiful girls eat potatoes with more layers than Rachel Green, and that’s just the way it is.
SERVES 4
PREPARATION: 15 HOURS COOKING: 5 MIN
HARD Preheat the oven to 120°C. Peel the potatoes and cut them into wafer-thin slices with a hand-held mandolin slicer. In a bowl, mix your potato slices with the dripping beef and plenty of salt. In a lined baking pan, place your potato slices until you have made several layers. Drizzle with any leftover beef that drips. Cover the top with baking paper and place in the oven for 3 hours until cooked through. Once cooked, refrigerate for 10-12 hours, weight with 3 cans from your cupboard to ensure it stays nice and compact. The next day, cut the potatoes into 3×3 cm pieces. Preheat a deep pan with oil or a deep-fat fryer to 190°C. Working in batches, bake the tatties for about 4 minutes until golden brown. Sprinkle with Maldon salt and devour.
5. Crispy and Spicy Potatoes
So this is love!
SERVES 4
PREPARATION: 20 MIN COOKING: 45 MIN
MEDIUM Peel and dice your potatoes (essentially cut a little off each side to make them square). Cut into 1cm thick slices and lay each slice horizontally on one side. Flip them over and do the same diagonally. Stretch them out. Boil for 4 minutes. Meanwhile, prepare the spices in a bowl. Give it a guard. Line a baking tray with foil, spread out the potato slices and cover with the herbs. Bake at 180°C for 40 minutes or until crispy, sprinkle with some Parmesan cheese halfway through. Then dive in.
6. Wedges & Dip
Homemade wedges and dip? Midweek dinners are kept.
SERVES 4
PREPARATION: 10 MIN COOKING: 15 MIN
MEDIUM Cut the potatoes into wedges (with skin). Add to a pan of salted water. Boil for 7 min. Drain and pat dry with kitchen roll. Meanwhile, in a bowl, combine cornstarch, flour, water, salt and paprika. Add the potatoes, making sure they are covered with the cornstarch batter. Bake until golden brown and serve along with the creamy mayo dip.
7. Simple Mashed Potatoes
Introducing your new favorite way to enjoy potato. Crispy on the outside, fluffy on the inside, mashed potato is one of life’s simple pleasures, best enjoyed in solitude so you don’t have to share anymore.
SERVES 4
PREPARATION: 10 MIN COOKING: 1 HOUR
EASY Wash your potatoes and then boil them in hot water until tender. Place them on a baking tray lined with baking paper and crush the potatoes with the bottom of a glass. Finish with a generous amount of olive oil, salt and pepper. Slide into the oven and bake for 45 minutes at 180°C / until golden brown. Enjoy as is with a pinch of salt or garnish with chives.
8. Pancetta Wrapped Potato Fondants
If there is any justice in the world, this woman will open a potato restaurant.
SERVES 4
PREPARATION: 10 MIN COOKING: 15 MIN
MEDIUM Cut your potatoes into approximately the same size. Wrap in pancetta and secure with a sprig of rosemary. Put 2 tablespoons of olive oil in a pan and put the potatoes in it. Fry them golden brown on one side, turn them over, add your garlic and clarified butter with chicken stock and cover with a sheet of baking paper. Leave them caramelized, golden brown and the pancetta deliciously crispy. Plate them up, season with salt and tuck them in!
9. Triple Baked Stuffed Potato Skins
This is everything you could ever want from a potato (and more).
Pierce your potatoes with a fork. Rub with a generous amount of olive oil and bake at 200°C for 20 minutes, then turn the oven back to 170°C and bake for 45 minutes or until skin is crispy and soft in the centre. Once cooled enough to handle, cut the center and scoop the potato into a bowl. Return your potato skins (skin side up) to the oven to bake for another 5-10 minutes (keep an eye on them). Add butter and milk to the potato mixture and season with black pepper. Mix with a whisk until smooth. Add grated cheese and set aside. Slice your scallions and fry your pancetta until crispy. Combine all ingredients in the bowl with your potato mix. Spoon a generous amount of potato mixture back into each skin, sprinkle with shredded cheese of choice, grill until cheese is golden brown and bubbly.10. Hasselback Waffle Potato
You will look back on this day and remember it fondly as the day a potato changed your life. *cue the asmr*
Peel and flatten your potatoes by cutting off the sides, top and bottom. Cut into squares about half an inch thick. To create that desired hasselback effect, place a chopstick against the bottom of each potato slice to keep the blade from cutting all the way through the potato. Make narrow cuts in one direction without cutting all the way down. Then turn the potato and repeat in the other direction. To make your garlic butter, combine all your other ingredients together in a bowl. Line a baking sheet with your potato slices. Brush each slice with the garlic butter (be generous with it). Bake in the oven for 20 minutes at 200°C. Remove from the oven. Brush with *more* butter and bake for a further 20 minutes until golden brown. Garnish with Parmesan cheese and parsley and slop with merriment.This post TikTok wins at Potato & here are 10 recipes that prove it was original published at “https://zoella.co.uk/2022/05/18/tiktok-wins-at-potato-heres-10-recipes-that-prove-it/”
