Spud

I watched an episode of Gordon Ramsay’s kitchen nightmare a few weeks ago where he was trying to help resuscitate a restaurant that specializes in potato dishes. It reminded me of my love affair with the root. It’s a little more than serious and has been carrying on for quite some time.

I.LO.V.E. P.O.T.A.T.O.E.S.

I love them fried, baked, mashed, wedged, sliced, stripped [ok I made that one up]. Whatever, however. There. I said it!

So,  I’m gonna share one of my favourite potato recipes.

RECIPE

You’ll need the following:

·         5 large potatoes

·         2 spring onions

·         A handful of freshly chopped parsley

·         250ml of white wine

·         250ml of fresh cream

·         Olive oil

·         3 tbs butter

·         Salt and pepper

METHOD

·         Preheat oven to 180̊  ̊C

·         Peel and slice the potatoes and place in a pot of boiling water – cook until al dente

·         Heat olive oil and butter in a deep frying pan

·         Add spring onions and fry for approximately 3 minutes

·         Add wine, cream and half of the parsley and stir well

·         Drain potatoes and add to the sauce

·         Place cooked potatoes into a baking dish, pour all excess sauce over potatoes and bake in the oven for about 45minutes

·         Sprinkle the rest of the parsley over the potatoes shortly before serving

You can add bacon, chicken or both which will turn this from a side dish into a meal.

This is what mine usually looks like