Vegetable sides – Potatoes

Crispy Roast Potatoes

Ingredients:

• 2kg good roasting potatoes – peeled and cut into even sized pieces about 5cms big
• 3 tabs plain flour
• 100 ml vegetable oil
• Salt

Method:

1. Turn on oven – 190^oC and heat the oil in roasting tin for 5 mins
2. Put the potatoes into pan of salted water and bring to the boil.  Cook for about 5 mins until the outside of the potato is slightly fluffy but the inside is not soft.
3. Drain well.  Return to the pan.  Add the flour and a little salt.  Put the lid on the pan and give it a shake to coat the potatoes in the flour.
4. Carefully tip the potato pieces into the roasting tin and turn to coat them in the oil.
5. Roast for 30 mins, then turn them over, increase the heat to 220^oC and cook for a further 15-20 mins.
6. Sprinkle with salt and serve

New potatoes with peas and broad beans

Ingredients:

• 700g small new potatoes
• 200g shelled fresh peas
• 200g shelled fresh broad beans
• 40g butter
• ½ teaspoon sugar
• 75ml water
• salt and pepper to taste
• chopped parsley to garnish

Method

1. Put potatoes into a saucepan and just cover with cold water.  Add good pinch of salt.  Bring to the boil, cover and reduce heat.  Cook for approx. 15 minutes until the potatoes are tender.
2. Drain and set aside.
3. While potatoes are cooking, put peas and beans into a pan with the butter, sugar and water.
4. Bring to the boil, cover and simmer for 10 minutes
5. Add potatoes and simmer until all the water has evaporated – gently stir occasionally to prevent vegetables from sticking.
6. Adjust seasoning and sprinkle with chopped parsley and serve.