Midweek Meals: New potatoes are in season — here's how to make the basics

From wedges and chips to soup and gratin, here are five must-know recipes to get use from an Irish kitchen staple

Pic: iStock

Warm Potato Salad

The beauty of this recipe is that by cutting the potatoes into small cubes, you can speed up the cooking time for the tasty bites.

Servings

4

Preparation Time

 15 mins

Cooking Time

 30 mins

Total Time

 45 mins

Course

 Main

Ingredients

• 4 medium white potatoes, peeled and cubed

• 1 tbsp sunflower oil

• 6 streaky rashers, cut into small pieces

• 1 medium onion, peeled and sliced

• 1 cup of frozen peas

• 1 heaped teaspoon of wholegrain mustard

• 1 tsp of runny honey

• 2 tbsp of vinegar (I like cider or balsamic)

• 2 handfuls of baby spinach and/or rocket

Method

1. Preheat your (fan) oven to 180C.

2. Line a heavy baking tray with non-stick baking parchment. Pour the cubed potatoes and the sunflower oil on top of the parchment and mix together so that the cubes are coated in oil. Put the baking tray in the oven for 15 minutes.

3. After 15 minutes carefully lift out the baking tray and add the rasher pieces and sliced onions. Stir so that they are well combined with the cubed potatoes. Return the tray to the oven.

4. Meanwhile, boil a kettle and pour the boiling water on top of the cup of frozen peas (a quick defrost). Put the mustard, honey, and vinegar into a jar (which comes with a lid). Seal the jar and shake well to combine the dressing.

5. Once the baking tray has been in the oven for 30 minutes in total remove the tray and immediately pour the dressing over the tray and stir straight away.

6. Finally, drain the peas and add them to the baking tray. Serve while still warm.

7. While the leftovers (if you have any) are still warm, stir in the baby leaf spinach and rocket leaves. Decant into a lunchbox and take to work or school the following day!

Leek & Potato Soup

An easy meal - with locally-sourceable ingredients.

Servings

4

Preparation Time

 10 mins

Cooking Time

 30 mins

Total Time

 40 mins

Course

 Main

Cuisine

 Irish

Ingredients

• 50g butter

• 4 potatoes, peeled and chopped

• 2 onions, sliced

• 4 leeks, washed well and sliced

• 750ml vegetable stock

• 250ml milk

• Salt and pepper

Method

1. Melt the butter and stir in the vegetables. Turn the heat down to low, clamp on a lid and sweat for ten minutes until the vegetables have softened. Add the vegetable stock and bring to a simmer. Bubble gently for fifteen minutes.

2. Stir in the milk and cook for five more minutes. Once cooled slightly blend with an immersion blender or in a jug blender until super smooth. To get ultra-silky soup, blend for at least five minutes - much longer than you may think. Season to taste, with salt and pepper.

Potato gratin

recipe by:Derval O'Rourke

Sprinkled with cheese, this delicious potato gratin will elevate any meal

Servings

4

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Side

Ingredients

• 1 tbsp.butter

• 1 onion, finely chopped

• 1 leek, washed and thinly sliced

• 350g cooked potatoes, roughly crushed

• 300mls vegetable stock

• 50g cheese, grated

Method

1. Preheat the oven to 180°C. Melt the butter in a medium pan on medium heat and add the onion and leek. Sauté the onion and leek until soft.

2. Add in the potatoes. Pour in the stock and combine the ingredients. Transfer the ingredients to a small oven-proof dish.

3. Sprinkle with cheese and pop into the oven. Cook for approximately 20 minutes until browned on top.

Perfect Potato Wedges With Sour Cream Dip

The perfect companion to my Spicy Cheesy Chicken Thighs - also available on ieFood!

Servings

4

Preparation Time

 10 mins

Cooking Time

 35 mins

Total Time

 45 mins

Course

 Side

Ingredients

• 1kg skin on baby potatoes

• 3 tbsp sunflower or rapeseed oil

• Salt & pepper

• For the dip:

• 200g sour cream

• 1 handful of fresh chives, chopped

• 1 clove garlic, minced

• Salt & pepper

• 1 fresh organic lemon

Method

1. Chop the baby potatoes into quarters lengthways. Preheat a fan oven to 190°C. Place the chopped potatoes onto a lined baking tray and combine with the oil and plenty of salt and pepper. Spread the coated potatoes evenly across the tray.

2. Bake in the oven for 30-35 minutes, until golden crispy.

3. While the potato wedges are baking, combine the sour cream, chives, garlic, and salt and pepper. Grate the rind of the lemon into the mixture for extra oomph.

4. Once the potato wedges are cooked, serve immediately with the sour cream dip.

Irish Home Fries

Home fries are cubed or chunks of potatoes that are cooked on the frying pan until crispy and brown on the outside and tender on the inside. Potatoes, or spuds, are the perfect match for Irish sausages, making this dish suitable for enjoying anytime.

Servings

4

Preparation Time

 10 mins

Cooking Time

 30 mins

Total Time

 40 mins

Course

 Side

Cuisine

 Irish

Ingredients

• 1 tbsp olive oil

• 500g potatoes, chopped into small cubes

• 1 white onion, finely sliced

• Pepper to taste

Method

1. Heat the oil in a heavy based saucepan and add the chopped potatoes.

2. Fry on a low-medium heat while stirring occasionally.

3. After 5 minutes add in the finely sliced onion and season everything well with pepper.

4. Continue frying until the potatoes are golden on all sides.