3 spud-tacular recipes for the festive season

The festive season is in full stride, and for many of us, the ‘meal of the year’ is just around the corner. While Christmas Day dinner is the main focus for a lot of people, there is plenty of time over the Christmas break to try some delicious new recipes.

Potatoes can be the real star of meals throughout the festive season. Whether you prefer them to be served fluffy, crispy or crunchy, or combined with flavours from around the world, the potato is an essential ingredient to have in kitchens year-round.

Potato nutrition: quite a-peel-ing

Potatoes are naturally free from fat and gluten and are a good source of fibre, which is important for good digestive health as it encourages beneficial gut bacteria to thrive. It might come as a surprise to some that potatoes are also a good source of Vitamins B and C, and when compared to bananas, have three times the amount of potassium – making them quite the nutritional powerhouse.

Here are three potato recipes - that are perfect for sharing - to try this Christmas:

Baked Camembert with potato wedges

The perfect recipe for Christmas Eve – sit back and watch a film with your family while enjoying this indulgent snack that also saves on washing up.

• 6 Rooster potatoes (approximately 700g)
• 1 garlic clove, peeled and chopped
• 1 lime, juice
• 1 teasp. rapeseed or olive oil
• 50g butter
• 250g Camembert (round), in wooden box
• Handful of fresh rosemary, loosely torn
• Pink peppercorns, freshly ground
• Salt and freshly ground black pepper

1. Preheat the oven to Gas Mark 4, 180°C (350°F).
2. Wash and cut the potatoes into wedges, place in an ovenproof dish.
3. Melt the butter with the oil and crushed garlic, season with salt and pepper and add lime juice. Coat the potato wedges with the mixture and place on a baking tray.
4. Place in the middle of the oven and cook for 20 to 25 minutes.
5. Meanwhile, take the Camembert and carve cuts in the top. Add rosemary and season with pink pepper.
6. Put the Camembert in the oven and let it melt for the remaining 15 minutes.
7. Remove the cheese from the oven and serve immediately with the roasted potato wedges.

Tip: Try rolling a slice of bacon around the wedges before roasting.

Scandinavian-style Hasselback potatoes with garlic and rosemary

Take Christmas roasties to a new level with this crispier preparation technique.

Cooking time: 45 mins (serves 4)

• 4 Rooster potatoes (approximately 500g)
• 4 sprigs of rosemary
• 2 heads of garlic
• 1 teasp. sea salt flakes
• 1 tablesp. rapeseed or olive oil
• Freshly ground pepper

1. Pre-heat your oven to Gas Mark 5, 190°C (375°F).
2. Place the potatoes in a pan of boiling water and cook for about 5 minutes, drain and cool.
3. Now insert a skewer through the middle of the potatoes. Using a small knife make small cuts through the potato until you hit the skewer.
4. Place the potatoes into a small roasting dish, sprinkle over the rosemary, break up the garlic and scatter over the potatoes.
5. Season with the sea salt and freshly ground pepper and finally drizzle over the oil. Cook for about 30 minutes until crisp and golden.
6. Great served with all meats, salads or simply on their own

Potato tapas with smoked salmon and cream

Delicious as a starter, or paired with a drink for a lighter snack; this canapé is a winning combination of flavours and textures.

Cooking time: 35 minutes (serves 4)

• 4 Rooster potatoes  (approximately 600g)
• 1 teasp. rapeseed or olive oil
• 6 tablesp. cream cheese
• The juice of ½ lemon
• 1 teasp. fresh dill, chopped
• 75g of smoked salmon, thinly sliced
• Salt and freshly ground black pepper

1. Wash and dry the potatoes
2. Place the potatoes in an airtight microwave-safe container. Add a little water and cover.
3. Cook for 5 minutes on full power.
4. Check if cooked by inserting a knife. If necessary, continue cooking in 2-minute increments.
5. Set the oven to grill position.
6. Cut the potatoes in half and place them on a baking tray.
7. Sprinkle with oil and season with salt and pepper.
8. Cook for 5 to 10 minutes, checking regularly to see if they are cooked through. The skin of the potato should brown and shrink slightly.
9. Arrange the potatoes on plates (with the rounded side facing down).
10. Mix the cream cheese, lemon and dill.
11. Cut the smoked salmon into strips.
12. Spread the cream cheese and salmon strips over the potatoes.

[ potato.ie ]

‘Potatoes, Prepare to be Surprised’ is an EU campaign which aims to encourage millennials to enjoy exciting and surprising potato recipes. The joint-initiative, organised by Bord Bia, CNIPT (France), VLAM (Belgium) and Europatat (EU Potato Trade Association) will highlight the versatility and convenience of potatoes for busy lifestyles.