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Top Potato Recipes By Variety

Rocket (Waxy) - Excellent for Salads (also suitable for Boiling and Jacket potatoes)

Salad of New Potatoes with Pancetta, Broad Beans and Mint
A colourful and tasty main course salad. Serves 2 – 4

500 grams of small New Potatoes (eg.Rocket)
140 grams Fresh or frozen broad beans
140 grams Fresh or frozen peas
5 Tablespoons of Extra virgin olive oil
80 grams of Packet sliced Pancetta
4 heaped tablespoons Mint leaves. (Stalks removed)
250 gram bunch of flat leaf parsley. (Stalks removed)
Juice of 1 Lemon


  1. Cook the potatoes in their skins in a pan of boiling salted water for 10 – 12 minutes. Check that they are tender and cook a further few minutes if necessary. Drain the potatoes and allow to cool.
  2. Place the broad beans in a large pan of boiling salted water and cook for 3 – 4 minutes then tip in the peas. Boil for a further 3 minutes until tender but still retain their texture. Now drain and refresh in cold water. Remove the skins of the broad beans and discard.
  3. Heat 1 tablespoon of the extra virgin olive oil in a heavy based saucepan and fry the pancetta until really crispy. Tip the pancetta and its oil into a large bowl. When the potatoes are cool enough to handle cut hem in half lengthways and add to the bowl. Mix well so that the warm potatoes can absorb some of the delicious pancetta flavour.
  4. Either in a food processor or with a hand blender mix the herb leaves with two tablespoons of the extra olive oil. Add the lemon juice and whisk the remaining oil to form an emulsion. Season well with black pepper and salt.
  5. Now toss the peas and broad beans into the bowl, pour over the dressing and gently mix together.
  6. Serve immediately. Wonderful with garlic bread or warm foccacia.

Reproduced from BBC Good Food

Pentland Javelin (Waxy) - Excellent for Salads. Suitable for Boiling, Jacket potatoes and Wedges.

Baked New Potatoes with Camembert and Poppy seeds

Well worth a try. A different way to serve new potatoes. Serves 4

500 grams of small new potatoes (eg. Pentland Javelin)
250 grams of Camembert. – Cut into thick slices
1 Orange. Zested and Juiced
1 Tablespoon of Poppy Seeds
Olive Oil


  1. Pre heat the oven to 180⁰C or Gas mark 4
  2. Tip the halved potatoes into a shallow baking dish and arrange the camembert on top.
  3. Sprinkle on the orange zest and juice followed by the poppy seeds.
  4. Season well with salt and pepper and drizzle lightly with olive oil. Bake for 30 – 40 minutes or until the potatoes are cooked through.

Serve. – Delicious with a seasonal salad.

Charlotte (Waxy) - Excellent for Salads. Suitable for Roasting and boiling.

Mustard Crusted New Potatoes

Tasty and easy! Serves 4.

500 grams of small new potatoes (eg. Charlotte)
1 large Red Onion – Finely chopped
3 Tablespoons of Whoegrain mustard
3 Tablespoons of Olive Oil


  1. Pre heat the oven to 200⁰C or Gas 6.
  2. Boil the potatoes for 7 minutes then drain well.
  3. Tip them into a large bowl with the onion, mustard and olive oil. Toss well to coat evenly.
  4. Transfer to a roasting tin and roast for 30 – 35 minutes until the mustard forms a golden crust.
  5. Gently toss in the tin and serve.

Ideal with Chicken salad.

Reproduced from BBC Good Food

Estima (Floury) - Excellent for Boiled and Jacket potatoes. Suitable for Wedges, mashing and Sautéing.

Potato Rösti

A Swiss favourite! A potato dish made from fried, grated potato. Highly recommended as an accompaniment to meat dishes or fried fish.

250 grams (approx) Floury potatoes (eg Estima, Wilja, Desiree, King Edward, Maris Piper )
25 grams of melted Unsalted Butter
10grams of unmelted Unsalted Butter
1 tablespoon of Olive Oil


  1. Peel and grate the potatoes. (Use the large holed side of the grater).
  2. Put the grated potato onto clean tea towel and squeeze as much liquid out of the potato as possible.
  3. Put the potato into a bowl and add the melted butter and seasoning of salt and pepper. Mix well ensuring the potato is coated in the butter.
  4. Using a non-stick frying pan heat the oil and the 10 g of unmelted butter.
  5. Tip the grated potato mixture into the hot pan. Spread it out so as it fills the pan and press it down with the back of a spoon to compact it. At the same time use the spoon to keep the edges in a smooth, neat circle.
  6. Cook over a moderate heat for about 5 minutes or until it is a golden brown colour underneath. (When the edges of the rösti turn brown gently lift the rösti slightly to check the colour).
  7. Loosen the rösti by using a spatula then turn it over by sliding the rösti onto a plate, place another plate on top of the rösti and turn it over. Slide the rösti back into the pan.
  8. Cook for 5 more minutes or until golden brown.
  9. Finale.......Slide the rösti onto a chopping board and either cut into slices or using a pastry cutter, into circles and serve.


Reproduced from Really Nice Recipes

Wilja (Floury) - Excellent for Boiling. Also suitable for Chips, Roasting, Mashing and Sautéing.

Bombay Potatoes

Quick, easy and flavoursome.

400 grams of Floury Potatoes (eg. Wilja, King Edwards, Desiree)
4 Tablespoons of Olive Oil
½ a Teaspoon Mustard seeds
¼ Teaspoon Turmeric Powder
3 cm of fresh root ginger. – Grated
3 good pinches of chilli powder. (Vary according to personal taste).


  1. Cut the potatoes into quarters and lightly boil for 18 to 20 minutes. (should be cooked but still firm).
  2. Drain the potatoes and cut into bite-size chunks.
  3. Place the oil into a frying pan and heat to a medium heat. Toss a couple of the mustard seeds into the oil and if the oil is hot enough they will pop. If not, turn the heat up a little more.
  4. Have a pan lid ready and throw in the remaining mustard seeds. Place the lid over the pan if they start popping out. Add the chilli powder, turmeric and ginger. Fry for a minute stirring the whole time.
  5. Gently add the potatoes to the Bombay potato sauce being careful not to break the potatoes. Let them cook for 2 minutes without turning or stirring.
  6. Turn them and cook for a futher 2 minutes until a golden brown colour. Whilst the potatoes are cooking spoon the sauce over them to thoroughly coat them.

Serve and enjoy. (My family enjoy this recipe with chicken curry)

Reproduced from Cook UK

Desiree (Floury) - Excellent for Roasting and Potato Dauphinoise. Also suitable for Wedges, jackets, chips, boiling mashing.

Dauphinoise Potatoes

Serves 6

1kg of floury potatoes (eg. Desiree, Maris Piper or King Edward) Pell and place in a bowl of cold water to prevent them from browning.
3 – 4 cloves of Garlic
500ml Double Cream. (You may need a little extra)


  1. Pre heat the oven to 160⁰C, 320⁰F. Or Gas 2
  2. Slice the potatoes into thin slices about 2 – 3 mm thick. Place the slices into a bowl as you cut them.
  3. Prepare the garlic cloves by trimming the ends off and removing the papery outer skin. Then grate or finely chop.
  4. Season the potatoes with salt and freshly ground black pepper and mix well.
  5. Pour the cream over the potatoes and mix well again.
  6. Place the potato slices into a gratin dish. They should come to just below the top of the dish. Press the potato down to form a solid layer. The cream should come to just below the top layer of potato. (You may need to top up with more double cream if necessary).
  7. Place the gratin dish of potatoes into the oven and bake for about 50 – 60 minutes then check it. If the cream looks like it is splitting the oven is too hot so turn it down a little. When cooked the gratin should be golden on top and the potatoes tender. If necessary cook for a further 15 – 20 minutes.

Very tasty when served with roasted meat or chicken.

Reproduced from BBC Good Food