The key to tasty autumn meals? It starts with potatoes

When it comes to everyday cooking, many of us find ourselves rolling out the same meals on a loop week-in, week-out. Time, and a perceived lack of cooking skills, can often be a barrier to introducing new recipes and dishes, and so we stick to our tried and tested few. Sound familiar? If so, it’s time to re-introduce a meal staple, the original all-rounder and starting point for hundreds of delicious recipes – the ever-versatile flavour carrier that is the potato.

The old Irish adage; “if you have potatoes in the house, there is a meal in the home” has stood the test of time, as potatoes can be the starting point for so many meals. And the great news is that they can be simply prepared and cooked quickly – a must when trying to juggle work, life, sport and leisure activities. The key is to chop them up into smaller pieces and leave their skins on, so that they can be fried or baked. Of course, they can also be boiled in no time at all.

If you wish to revamp your repertoire of meals this autumn and nutrition is front of mind, all the more reason to incorporate potatoes into your meals. Potatoes are naturally fat and gluten-free, a good source of Vitamin C and high in fibre, which promotes good digestive health. If all of this isn't reason enough to pick up some spuds the next time you shop, the potato.ie website features more than 200 delicious and simple to prepare step-by-step recipe ideas to keep you inspired.

Check out these three favourites from potato.ie.

Potato pizza with spinach, mozzarella and blue cheese

Change up pizza night at home with this deceptively simple and delicious combination.

Cooking time: 45 minutes (serves 4)

Ingredients

• 2 Rooster potatoes (approximately 300g)
• 1x ready-to-bake pizza dough base
• 200g spinach
• 35g of blue cheese
• 200g mozzarella cheese
• 120g fresh double cream, lightly whipped
• Sage, thyme
• Salt and Pepper
• Basil

Method

1. Wash and cook the potatoes in a pan of salted boiling water for about 20 minutes until cooked through and let them cool.
2. Once cooled, peel the potatoes and cut them into slices.
3. Preheat the oven to 200°C (Gas 6) and crumble the blue cheese.
4. Roll out the pizza dough/base being used and spread with fresh cream (Lightly whipped cream will be firmer and easier to spread)
5. Place the potato slices and the spinach evenly on the pizza.
6. Add the grated mozzarella and sprinkle the blue cheese with a few leaves of fresh sage and thyme.
7. Add black pepper and bake in the oven for 15 to 20 minutes until golden brown.
8. Once cooked, add spinach on top of the pizza and serve.

American-style fluffy potato pancakes and yoghurt chilli sauce and chives

Let’s upscale a brunch classic with these potato pancakes – perfect for using up leftover mashed potato.

Cooking time: 45 minutes (serves 4)

Ingredients

• 5 Rooster potatoes (approximately 400g) (or use leftover mashed potato)
• 2 tbsp butter
• 1 clove garlic
• 2 scallions/spring onions
• 2 tbsp chopped chives + extra
• 40g grated Cheddar cheese
• 2 eggs, well beaten
• Salt and pepper
• 4 tbsp Greek yoghurt
• 2 tsp sriracha/chilli sauce
• 2 tsp flour

Method

1. Wash and peel the potatoes and cut into cubes.
2. Place the potatoes in a pan of salted water. Bring to the boil and cook for 10-12 minutes until soft. Drain and mash with a potato masher. Add the butter and mix well.
3. Finely chop the garlic and scallions/spring onions.
4. Mix the mashed potatoes, garlic, scallions/spring onions, chives, cheddar and eggs, and season with salt and pepper. Add some flour if the mixture is a bit too sticky.
5. Shape the mixture into 8 patties and sprinkle with flour. Leave to rest in the fridge for 30 minutes.
6. Heat a pan with olive oil, pan-fry the patties roughly 4 minutes on each side until crispy.
7. Mix the yoghurt and the chilli sauce and season with the extra chives, salt and pepper.
8. Serve the potato pancakes with yoghurt sauce.

Mustard-dressed lamb with mashed potato, watercress & apple salad

Creamy mashed potato, succulent lamb and a refreshing green salad – this dinner recipe is perfect for cosying up on autumn evenings.

Cooking time: 30 minutes (serves 4)

Ingredients

Mash:

• 6 Rooster potatoes (approximately 800g)
• 20ml milk (more if needed)
• 20g butter
• ground nutmeg
• 1 handful of kale, cut into fine strips

Lamb:

• rapeseed oil (to taste)
• 400g lamb fillet
• 1tbsp plain flour
• 2tsp mustard powder
• 250ml apple cider
• 2tsp mint jelly

Salad:

• 1 head celery (use the heart)
• 1 apple
• 1 tbsp apple cider vinegar
• 100 g watercress
• 1 handful fresh mint

Method

1. Wash, peel and chop the potatoes. Put them in a pan of cold water. Bring to the boil and cook for 10-15 mins.
2. Chop the celery with the apple in a food blender or finely chop by hand. When chopped, mix it with the watercress. Add mint on top and drizzle with vinegar and oil. Season to taste and toss.
3. Remove the thick vein from the centre of the kale leaves and cut into fine strips.
4. Cut the lamb fillets in the middle, season with salt and pepper then proceed to add the mustard powder. Heat oil in a frying pan and add the lamb fillets. Turn when golden.
5. Mash the potatoes and season to taste. Add kale, milk, nutmeg, butter and serve on a large plate.
6. Place the lamb fillets on a plate, leaving the juices in the pan. Mix the flour and cider with the lamb juices, add the mint jelly and bring to boil.
7. Serve the fillets with the mashed potatoes and gravy, add the salad on the side.

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‘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), highlights the versatility and convenience of potatoes for busy lifestyles.