potato recipes – My Whisk and I

Easy Potato and Bacon Pie

March 2, 2024by Karen ClaassenLeave a Comment

1,5kg potato, peeled and diced
2 onions, sliced
250g bacon, diced
2 cloves of garlic, minced
250ml grated cheddar cheese
250ml cream
125ml chicken stock
5ml salt
5ml smoked paprika
1 x 400g roll puff pastry
egg wash: 1 egg yolk + 15ml water whisked together

Preheat your oven to 200℃.

Place the diced potato in a large saucepan with water and cook until just soft. Drain and set aside.
Add some vegetable oil to a pan set over medium-high heat and add the onion. Cook for 2-3 minutes.
Add the bacon and cook until the onion is soft and the bacon is cooked.
Add the garlic and stir-fry for one minute.
Take from the heat and set aside to cool.
Add the cheese to a large mixing bowl.
Pour in the cream and stock and add the salt, paprika and bacon and onion mix.
Stir to mix and spoon into a 28cm x 20cm ovenproof dish.
Lay the pastry flat on a work surface and cut shapes from it with a biscuit cutter.
Place the pastry pieces side-by-side on the pie filling and brush with the egg wash.
Bake in the oven for 25minutes or until golden.
Serve the potato pie straight from the oven.

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Potato Twists

February 17, 2024February 17, 2024by Karen ClaassenLeave a Comment

500g mashed potato
200g + 120g butter, cubed and very soft
10ml salt
1 egg
500ml flour
10ml baking powder
10ml mild curry powder
half a small onion, finely chopped
120g bag of salt and vinegar potato chips, finely crushed

Warm the mashed potato if it is cold.
Add the 200g butter and salt to the potato and mix through.
Now add the egg and stir until the ingredients are blended.
Sift the flour and baking powder over and mix until it comes together in a dough ball.
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Preheat your oven to 180℃ and line a baking sheet with baking paper.
Add the 120g butter, curry powder and onion to a small bowl and melt together in the microwave oven.
Stir to mix and set aside.
Add the finely crushed potato chips to a shallow bowl and set aside.
Dust a work surface with flour and roll out the potato dough with a rolling pin.
Cut the dough into 1cm x 3cm strips.
Dip each strip into the curry mixture and then crumb it in the potato chips.
Twist each strip and lay it on the prepared baking sheet.
Bake for 12 minutes until golden.
Serve the potato twists warm or at room temperature. They are very good with a dip or sweet chilli sauce.

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Easy Hash Browns

May 28, 2023by Karen ClaassenLeave a Comment

1 large onion
1,2kg potato, unpeeled
100g cheddar cheese, grated
100g mozzarella cheese, grated
10ml garlic salt
60ml butter, melted

Preheat your oven to 220℃ and line a 25cm x 37cm baking sheet with baking paper.
Grate the onion and potato on the coarse side of a box grater.
Transfer to a clean tea towel. Wrap the grated veg like a candy by twisting both ends. Hold the towel over a sink and wring it as firmly as you can to squeeze out any liquid.
Add the onion, potato, both cheeses and garlic salt to a large bowl and mix through.
Drizzle the butter over the mixture and now mix together with your hands so that all of the mixture is evenly dispersed and covered in butter.
Spoon the mixture into the prepared baking sheet but do not compact it by pressing down.
Bake in the oven for 40 minutes, until golden brown and crispy.
Serve immediately.

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Smashed Potatoes

October 5, 2022October 4, 2022by Karen ClaassenLeave a Comment

1 kg small potatoes
salt
vegetable oil

Place the potatoes in a large pot and fill it with water to cover the potatoes with 3 cm water. Bring to a boil and cook until they are easily pierced with a toothpick, about 25 minutes.
Drain in a colander and shake of as much water as possible. Pat dry with a tea towel.
Spread the potatoes on a dry tea towel and leave to air-dry and cool enough so that they are easy to handle.
Crush the potatoes by pressing down on them with a spice bottle (or anything with a flat bottom like a glass).
Pour 4cm of vegetable oil into a saucepan set over medium-high heat and wait for the oil to heat up.
Fry the potatoes in batches to avoid over crowding in the saucepan.
They are ready after 2-3 minutes and when they are crispy and beautifully golden.
Drain on paper towel before placing on a serving platter.
Sprinkle with salt and serve immediately.