Potatoes!
Hello all! Spring is on the way! The weather is getting ‘slightly’ warmer and colour is popping up all over the garden and green areas! That said, apparently it will be 3c here tonight, so comforting foods are definitely still on the menu! If you are feeling a little indecisive about what to cook at this in-between time of year, lets have a look again at that often overlooked potato! They work when it’s 16°C and sunny (as it was here a couple of days ago)! They work when it’s 3°C and you’re reaching for a jumper again (as we will be tonight)! They work hot, cold, roasted, baked, sliced, smashed, or tossed into a salad.
As new potatoes are starting to appear in the shops, now feels like the perfect time to give the humble spud a fresh moment in the spotlight.
Potato Ideas
Perfect Roast Baby Potatoes
New potatoes are starting to appear in the shops again, which always feels like a small seasonal milestone. They don’t need much doing to them, and you could just boil them, but a simple roast really brings out their flavour. Small skin-on baby roast potatoes with a perfect balance of crisp outside and soft fluffy inside.
So, grab a bag of baby potatoes and give them a good scrub to remove any dirt. Pop them into a pan of boiling water with a dash of salt and cook for around 10 minutes. A sharp knife should pierce the skin easily and the potato should slide off without resistance.
Whilst they are boiling, heat the oven to medium-high heat. Place a baking tray in the oven with a couple of spoonfuls of oil to heat up. Drain the potatoes really well. This part is important. The potatoes need to be as dry as possible before cooking. You can leave them to steam dry in a colander over the pan, or return them to the empty saucepan over a very low heat and gently shake the pan until all the moisture has evaporated. Watch them carefully!
Carefully remove the hot tray from the oven and place the potatoes onto it. Sprinkle with sea salt and gently toss the potatoes so they are coated in the hot oil. Return the tray to the oven and cook for 30 to 40 minutes, checking a couple of times and turning if needed, until crisp and golden to your liking.
Baked Baby Potatoes
You might have overlooked the fact that baby potatoes make perfect mini baked potatoes. Most people automatically think of large baking potatoes, but the smaller ones work just as well and cook quicker too.
All you need to do is give them a good scrub and dry them thoroughly. Stab them a couple of times with a knife (or fork) and place them on a baking tray. You can opt to drizzle them with a little oil (my late Mum used to put oil in her hands then rub each one) and sprinkle with salt. Bake in a medium-hot oven until the skins are lightly crisp and a knife slides easily into the centre. Give the tray a shake halfway through so they cook evenly.
Serve & Enjoy!
There are so many options for either of these types of potatoes. Treat them as regular baked potatoes and add your favourite toppings – houmous, beans, curry or just plain butter and salt. Baby roasts can still be added to part of a roast dinner or treated as glorified baked potatoes with toppings added. Try natural yogurt and fresh herbs (mint or coriander work well), leeks in cheese sauce, or a spoonful of pesto (check it’s vegan if needed). Add a side of salad, roast vegetables, and your favourite protein such as some air-fried Cajun tofu!
What do I need?
Hopefully you already have everything you need to make some tasty potatoes, but in case you’re new to cooking, or just want to refresh your kitchen, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: potato storage bags, vegetable scrubbing brushes, baking trays, storage containers and other items which you might need. Much appreciated!
Storing
The cooked potatoes will store well in the refrigerator for several days and can easily be reheated in the oven (or air-fryer). You can also freeze the potatoes once cooked – they will defrost much quicker than full sized ones.
Sharing
I hope you will make some potatoes to go with your meals this week. Quick, tasty, versatile and extra healthy with the skins on! Let me know what you are serving yours with!?
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Love a crispy potato💛Ironically, I’ve been cooking them in the slow cooker recently (batch cooking them to keep in the fridge for a few days), where they obviously wouldn’t get crispy lol
Interesting… so explain this to me… how do you cook them in the slow cooker?
I just fill the slow cooker with potatoes and they steam in there, I make sure the base is covered with water but not too much☺️
Interesting. I think I will try that (although knowing me I will get carried away and add some tomato puree and herbs to the base too)!