Hash Browns

These tasty little hash browns are tossed with paprika and parsley and then cooked in butter.

Hash Browns

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Ingredients
  • 700 g (1 lb 8oz potatoes, about 4 or 5 medium), peeled and cubed
  • 1 tsp paprika
  • 2 tbsp chopped parsley
  • salt and freshly milled black pepper
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).
  • Add the cubed potatoes to a pan of boiling, salted water, bring back to a simmer and cook for 2 minutes to blanch. Drain and dry on a piece of kitchen paper.
  • Tip the potato cubes into a bowl. Add the paprika and chopped parsley. Season. Toss together until the cubes are coated with the paprika.
  • Now melt the butter in a shallow roasting tin or 1.2 litre (2 pint ) (5 cup) baking dish, about 2 minutes.
  • Carefully tip in the potato cubes and stir to coat with the butter.
  • Bake in the oven for 30 minutes, until the potatoes are tender, golden brown and crunchy round the edges.
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Crispy Crushed Baby Potatoes

Crispy Crushed Baby Potatoes

Crispy Crushed Baby Potatoes

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 900 g (2 lb) small baby potatoes
  • 1 tbsp olive oil
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 2 garlic cloves, skin on
  • 1 lemon, quartered


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Bring a pan of salted water to the boil.

  • Add the potatoes, bring back to the boil and then simmer for 10 minutes or until they are just tender.

  • Meanwhile, heat the oil in a roasting tin/pan in the oven.

  • Drain the potatoes in a colander and leave for 2 minutes for the steam to evaporate.

  • Now add to the hot oil along with the butter, garlic, and lemon wedges.

  • Toss to coat thoroughly.

  • Slightly crush the potatoes using a fork or potato masher.

  • Season and then cook in the oven for 35–40 minutes until crispy. Turn halfway through cooking.
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Angie’s Potato Salad

Angie's Potato Salad

I have been making this potato salad for many years and it has now become a great family favourite. Cubed cooked potatoes and quartered boiled eggs are added to a seasoned mayonnaise which also incorporates diced celery, sliced green onions, and chopped parsley. It is a great addition to any salad or as an accompaniment to cold meats.

Angie's Potato Salad

6 –8 servings
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 900 g (2 lb) waxy potatoes (about 6 medium)
  • 3 eggs
  • 240 ml (8 fl oz) mayonnaise (1 cup)
  • 1 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • ½ tsp celery seed
  • ½ tsp salt
  • 1 celery stick, diced
  • 3 spring/green onions, thinly sliced (¼ cup)
  • 2 tbsp fresh flat leaf/Italian parsley, chopped

Equipment

  • You will also need a large serving bowl.


  • Method
  • Peel and cut the potatoes into even-sized chunks. Simmer in a pan of boiling, salted water for 20 minutes until just tender.
  • The eggs need to be hard boiled, so add them to the pan with the potatoes after the potatoes have been cooking for 10 minutes and that way a second pan can avoid being used.
  • Once the potatoes and eggs are cooked, lift the eggs from the pan and pop them in a bowl of cold water to keep the yolks golden.

  • Drain the potatoes, leave to steam dry and become cool.

  • Meanwhile, in the serving bowl, mix together the mayonnaise, cider vinegar, mustard, celery seed, salt, diced celery, sliced onions, and chopped parsley.
  • Now cut the potatoes into roughly 1 inch cubes and add to the bowl. Gently stir them into the mayonnaise so they are well coated.
  • Finally remove the shells from the eggs and cut each one in half and then into three. Carefully stir half ino the potato salad and then decorate the top with the remaining half.
  • Cover the bowl and refrigerate until needed.
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Traditional Roast Potatoes

Roast Potatoes

Traditional Roast Potatoes

4 servings
  • Ingredients
  • 900 g (2 lbs) large potatoes (about 6 medium)*
  • 60 ml (2 fl oz) olive oil (¼ cup) OR
  • 55 g (2 oz) goose or duck fat (¼ cup)
  • 1 tsp sea salt

Note

  • *The best potatoes for roasting in the UK are Maris Piper, Désirée, and King Edward.


  • Method
  • Preheat oven to 200°C (400°F) (gas 6)

  • Wash and thinly peel potatoes. If the potatoes are large, cut in half then cut each half into thirds.

  • Place them in a large pan and cover with cold water. Add a good pinch of salt. Bring the water to the boil and then simmer for 7–8 minutes.

  • Drain well and leave the potatoes in the pan for 2 minutes, without the lid, to steam and dry. Then replace the lid and shake the pan to roughen up the surface of the potatoes.

  • Either heat the oil or the goose or duck fat in a roasting tin/pan and heat for 3–4 minutes until sizzling. Add potatoes and turn to coat.

  • Pop in the oven and roast for 15 minutes, then sprinkle over the sea salt. Roast for a further 45 minutes, turning halfway through, or until golden and crispy round the edges.

  • Note:
  • If cooking them at the same time as roasting meat in the oven, roast above the meat and allow 1¼ hours. Then while the meat is resting, raise the temperature to 220°C (425°F) (gas 7) and roast for a further 20 minutes or until golden and crispy round the edges.

  • Extras
  • Sprinkle a tablespoon of flour over the potatoes before adding them to the oil or fat to produce an extra crunchy potato.

  • For added flavour, sprinkle over a little thyme or a couple of garlic cloves (peeled and halved).
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Garlic Bread by the Slice

Garlic Bread

Very quick to prepare, garlic bread by the slice is very handy when a whole garlic baguette isn’t needed.

Garlic Bread by the Slice

4 slices
  • Preparation time: About 5 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 4 slices Italian bread*
  • 2 garlic cloves, peeled and crushed
  • 115 g (4 oz) butter, softened (½ cup, or 1 stick)
  • 2 tsp chopped fresh parsley


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Mix together the garlic, parsley, and butter.

  • Now spread the garlic butter over one side of each slice of bread.

  • Arrange on a baking tray and cover with foil.

  • Bake in the oven for 10–15 minutes, removing the foil halfway through cooking.

  • *For the Italian bread
  • Take one loaf of Italian bread and remove the crusts from both ends. Cut into slices, about 1.25 cm (½ inch) thick. Separate the number of slices usually required for a meal by a piece of baking parchment. (This makes it easier to remove just a few slices at a time from the freezer to thaw.) Wrap the bread and freeze in a suitable container.
  • When needed just thaw the required number of slices and follow the recipe above.

  • We enjoy lovely home-baked bread and if you would like to bake your own, you could follow Paul’s recipe for Crusty French Bread which works just as well as the Italian bread.
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Updated: September 16, 2018

Buttercrisp Baby Potatoes

Buttercrisp Baby Potatoes

When you want a different way of cooking baby potatoes, give this recipe a try.

Buttercrisp Baby Potatoes

3 servings
  • Preparation time: 5 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 450 g (l lb) new/baby potatoes
  • 55 g (2 oz) butter (¼ cup, or ½ stick), OR
  • 3 tbsp olive oil
  • coarse salt, for sprinkling

Equipment

  • You will need a large lidded sauté pan.


  • Method
  • Scrub or scrape the potatoes. Cut larger ones in half, as you do want the size to be small.

  • Heat the butter or oil in the pan and, when hot, add the potatoes and shake the pan so they are well coated with the butter or oil.

  • Cover with the lid and let them cook over a low heat for about 30 minutes. Shake the pan occasionally to turn the potatoes. When cooked they will be crisp and golden brown on the outside and tender inside.
  • Sprinkle with coarse salt and serve at once.
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Quick BBQ Sauce

Quick BBQ Sauce

Oh, no! What do you do when you realise you are out of BBQ sauce and there is no time to go to the grocery store. Well here is a good substitute that is very easy to put together.

Quick BBQ Sauce

6 servings
  • Preparation time: less than 10 minutes
  • Cooking time: less than 5 minutes

  • Ingredients
  • 140 g (5 oz) tomato ketchup (⅝ cup)
  • 2 tbsp soy sauce
  • 1 tbsp dark muscovado sugar/soft dark brown sugar
  • 1 tbsp tomato purée/paste
  • Worcestershire sauce
  • salt and freshly milled black pepper


  • Method
  • Put the ketchup into a small pan and add the soy sauce, sugar, and tomato purée/paste. Now add a dash of Worcestershire sauce and season.

  • Stir everything together then bring to the boil and let it bubble for a few minutes, stirring occasionally.

  • Remove from the heat and leave to cool.
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Festive Cranberry Sauce

Festive Cranberry Sauce

This recipe makes a lovely cranberry sauce with just a hint of port and spices to make it special.

Festive Cranberry Sauce

8 servings
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 450 g (1 lb) fresh cranberries (4 cups)
  • 90 ml (3 fl oz) port (⅓ cup)
  • 115 g (4 oz) light muscovado sugar/soft light brown sugar
  • 1 tsp mixed spice/pumpkin pie spice
  • ½ orange
  • 1 tsp Grand Marnier, optional


  • Method
  • Put the cranberries into a medium-sized pan.

  • Add the sugar, port and spice.

  • Zest and juice the orange, then add to the pan and stir everything together.

  • Bring to the boil and then turn down the heat and gently simmer for 10–15 minutes, stirring occasionally, until the cranberries soften and are just starting to break up.

  • Spoon the sauce into a bowl and stir in the Grand Marnier, if using, and then leave to cool.

  • The sauce can be kept covered in the refrigerator but bring it back to room temperature before serving.
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Creamy Garlic Potatoes

Creamy Garlic Potatoes

For those dishes where you want to add potatoes that are a little bit special. The sliced potatoes are baked with garlic and cream until just browning on the top.

Creamy Garlic Potatoes

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900 g (2 lb) potatoes, peeled and cut into even-sized pieces
  • 4 garlic cloves, peeled
  • 300 ml (10 fl oz/½ pint) double cream/whipping cream
  • salt and pepper

Equipment

  • A large sized ovenproof dish


  • Method
  • Preheat the oven to 200°C/400°F/gas mark 6.

  • Place the potatoes in a pan of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain and leave in the pan for a couple of minutes to dry. Slice thickly.

  • Spread evenly over the base of the ovenproof dish and season. Add the whole garlic cloves and pour over the cream.

  • Cover with foil and bake in the oven for 20 minutes. Remove the foil, return to the oven for a further 10 minutes until the tops of the potato are starting to brown.
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Croutons

Herby Croutons

Herby Croutons

These croutons are so simple to make and you don’t end up with a store bought packet where they always seem to get crushed.

  • Method
  • Preheat the oven to 150°C/300°F/gas mark 2

  • For plain croutons
  • Take three thick slices of day-old bread – can be sourdough, ciabatta or white loaf. Remove the crusts and cut into cubes.

  • Add 1 tablespoon of olive oil and toss.

  • Spread on a baking tray and cook in the oven for 10–15 minutes, depending on the size of your cubes.

  • Variations
  • For herby ones
  • Add some parsley (or other dried herbs) and black pepper to the plain croutons and toss with olive oil to combine. Then bake.

  • For scattering on a Caesar salad
  • Add some dried Italian seasoning and garlic powder to the plain croutons and toss with olive oil. Then bake.

  • For cheesy ones
  • Add some grated parmesan cheese and black pepper to the plain croutons and toss with olive oil. Then bake.
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