The annual celebration of one of Ireland’s favourite foods – the humble potato – will take place tomorrow, Friday.
As part of this year’s National Potato Day campaign, Bord Bia has released kitchen skill videos, along with simple and easy-to-prepare potato recipes on its website.
“This year we want to show people that potatoes are easy, and healthier to prepare with their skins left on, as well as quick to cook once chopped into smaller pieces,” said Bord Bia Fresh Produce and Potato Manager Lorcan Bourke.
Commenting on the 24% growth in potato sales from March this year, he added: The growth in potato sales began in in March this year as more Irish people began cooking and eating at home as a result of the lockdown.
“Initially people seemed to be turning to more traditional ingredients as they sought comfort foods but quite quickly, they began looking for ways to expand their cooking repertoire as they found that they had more time at home.
“The exciting thing about potatoes is that once you have a potato in your home – you have the starting point for a huge range of delicious meals.”
Gnocchi with Spinach and Roasted Tomatoes
Serves: 4
Cooking time: 40 mins
Ingredients:
3 floury potatoes (e.g. Rooster) (approximately 500g)
70g fresh spinach
3 tablesp. ricotta
170g Parmesan cheese, grated
200g flour
2 eggs
A little grated nutmeg
400g cherry tomatoes, roasted
Salt and freshly ground black pepper
Method:
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Peel the potatoes and cut them into equal-sized pieces. Boil them in salted water for 15 to 20 minutes, drain and allow to dry for 10 minutes.
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In the meantime, blanch the spinach briefly in boiling, salted water, place in a sieve and press all the moisture out with the back of a spoon. Finely chop the spinach and reserve the boiling water for the gnocchi.
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Drain the ricotta well. Grate the Parmesan cheese.
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Mash the potatoes into a puree and mix in the ricotta, flour, egg and 60g of the Parmesan cheese. Season with nutmeg, salt and pepper. Mix everything together and turn the dough out onto a worktop dusted with flour. Knead it carefully until smooth. Add some extra flour if the dough is too sticky.
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Roll into small balls and place them in a bowl covered with plastic film. Use a fork to flatten the balls slightly. Put the bowl in the freezer until needed.
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Just before serving, boil them in plenty of salted water. The gnocchi are ready when they rise to the surface.
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Serve with roasted cherry tomatoes and the remaining Parmesan cheese.
White Pizza with Potatoes
Serves: 4
Cooking time: 30 mins
Ingredients:
2-3 floury potatoes (e.g. Rooster) for steaming/ baking (approximately 400g)
2 balls of mozzarella cheese
½ onion, peeled and finely sliced
1 pizza dough
2 tablesp. of fresh cream
Some small pitted olives
1 teasp. of garlic powder
30g of Parmesan cheese, shavings
1 handful of rocket
1 teasp. rapeseed or olive oil
Salt and freshly ground black pepper
Method:
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Preheat the oven to Gas Mark 7, 220°C (425°F).
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Start by draining the mozzarella, then slicing/shredding it before draining again, otherwise your pizza soggy.
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Using a mandolin, cut the potatoes and onion into very thin slices, as if making crisps.
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Put the potato in cold water.
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Bring a pot of salted water to the boil and add the potato slices to it, cook for two minutes and drain well.
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Lightly oil your pizza dish. Roll out the pizza dough and place it on the dish.
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Spread the dough with fresh cream. Sprinkle with garlic powder.
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Then arrange the onions, potatoes, mozzarella and olives. Lightly season with salt and pepper.
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Bake for about 15 minutes.
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After 10 minutes of cooking time, check that the mozzarella has not released any water and if this is the case, remove it by gently tipping the pizza.
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When the pizza is ready, take it out of the oven.
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Add a few shavings of Parmesan cheese and fresh rocket. Finish with a drizzle of oil.
Sri Lankan Beef and Potato Curry
Serves: 4
Cooking time: 50 mins
Ingredients:
3 medium floury potatoes (e.g. Rooster) (approximately 600g)
Rapeseed or olive oil
1 large white onion, peeled and finely sliced
2 garlic cloves, peeled and chopped
1 thumb-sized piece of fresh ginger, grated
450g lean braising beef, diced
2 green chillies, sliced (more if you like it hotter)
1 tin of light coconut milk (400ml)
A large handful of baby spinach leaves
A squeeze of lemon juice
A handful of coriander leaves
Salt and freshly ground black pepper
For the spice mix:
1 cinnamon stick
4 cloves
4 cardamom pods
12 fresh curry leaves
1 teasp. turmeric
2 teasp. ground cumin seed
½ teasp. chilli powder
Method:
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Heat the oil in a heavy pan with a lid.
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Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.
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Add the remaining spices and cook for 30 seconds.
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Add the onion, garlic and ginger, season well with salt and pepper and cook for six to seven minutes. Add the beef and stir well. Add the chillies.
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Add the coconut milk, bring to the boil, cover with a lid and simmer for 45 minutes. Cut the potatoes into 2cm cubes and add them to the pan after 20 minutes. Just before serving, stir in the spinach leaves and lemon juice and adjust the seasoning.
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Serve with the coriander sprinkled over and a pile of warm chapatis
“This year’s National Potato Day campaign seeks to help home cooks to expand their knowledge and cooking skills when it comes to potatoes as a key meal ingredients,” added Lorcan Bourke.
“We also want to show people that potatoes are quicker and healthier to prepare with their skins left on, as well as being really quick to cook once they are chopped into smaller pieces.
“So we are encouraging everyone this National Potato Day to cook up a different potato recipe, learn a new potato cooking skill, and most importantly, enjoy a delicious potato dish!”
