Mimi’s mouthwatering potato recipesOctober 17, 2019
The beauty of the potato is in its versatility, as Mimi proves with these delicious recipes.
Roast Potatoes – 2 people
With their fluffy interior and deliciously crisp skin, chef Mimi’s roast potatoes are pretty legendary. Here’s how to create the perfect roastie.
900g white potatoes
15g plain flour
- Bring a large saucepan of water to the boil with a pinch of salt. Preheat your oven to 200°C. Pour a large glug of oil into a large roasting tray. Pop it onto the top shelf of your oven to warm up.
- Peel the potatoes and chop into 4cm chunks. Add them to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife.
- Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour . Give your pan a good shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer. Sprinkle over a pinch of salt and gently turn the potatoes so they’re coated in oil.
- Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. TIP: If the potatoes are cooked before everything else is ready, turn your oven off and leave the potatoes on the bottom shelf to keep warm.
Hasselback Potatoes – 2 people
Looking for something different to try with your potatoes? Try Hasselback potatoes, they’re super easy to make and taste amazing. Cutting the potatoes halfway allows them to soak up the butter and all the herby flavours.
4 small/medium white potatoes (about 450g total)
3 tbsp butter
3 tbsp sunflower oil
2 tsp chipotle paste
3 tbsp sour cream
- Preheat your oven to 200°C. Put some chopsticks or wooden spoons either side of the potatoes, then cut very thin slits vertically into each potato, stopping when you get ¾ of the way through. Be careful not to cut all the way through! Pop them on a baking tray cut side up.
- Put the butter in a pan on medium high heat. Allow it to melt, then add the oil, a pinch of salt and pepper. Drizzle it over the potatoes, making sure it get it in the cuts of the potato!
- Roast in your oven until golden brown and soft all the way through, 40-50 mins. 2-3 times in this process, use a spoon to baste the potatoes with the butter and oil.
- Meanwhile, mix the chipotle paste and sour cream in a bowl. Set aside.
- Crumble the feta, halve the avocado, remove the stone, scoop out the flesh onto a board and chop into 2cm chunks. Roughly chop the coriander (stalks and all). Halve the lime. Put the feta, avocado and coriander into a bowl and squeeze over the lime juice and a drizzle of olive oil.
- Once the potatoes are cooked (they are cooked when you can easily slip a knife through the bottom bit (the bit that doesn’t have any cuts). Serve them on plates. Drizzle over the chiptole sour cream and spoon over the feta and avocado salsa. Enjoy!
Patatas Bravas – 2 people
A classic Spanish tapas dish that is great served as a starter or as a light dinner.
450g white potatoes
1 echalion shallot
1 garlic clove
1.5 tsp paprika
60g diced chorizo
200g tomato passata
2 tbsp garlic mayo
- Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
- Pop the potatoes on a baking tray in a single layer. Drizzle with oil, a pinch of salt and pepper. Sprinkle over the paprika and toss to coat them in the spice and oil. Roast on the top shelf of your oven until golden, 25-30 mins, turn halfway.
- Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the chorizo, stir fry until starting to brown, 2-3 mins. Add the shallot, stir fry until soft, 2-3 mins. Add the garlic and cook for 1 minute, then carefully pour in the passata.
- Pour in 50ml of water into the pan. Add a pinch of salt, pepper and sugar, stir together then simmer the sauce until reduced, 4-5 mins. Once cooked, taste and add salt and pepper if you feel it needs.
- Serve the roast potatoes with the bravas sauce spooned over the top. Finish with a dollop of garlic mayo and enjoy!
Poutine style wedges (Wedges, Gravy, Cheese) – 2 people
Trust us with this one, Poutine is the ultimate comfort food. Gravy, cheese, potatoes. Need we say any more?
900g white potatoes
50g cheddar cheese
2 tsp chicken stock powder or 1/2 chicken stock pot
- Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges and pop them on a baking tray line. Drizzle with oil, a pinch of salt and pepper. Toss to coat, then roast in your oven until golden brown, 25-30 mins. Turn halfway through cooking.
- While the potatoes are cooking, grate the cheese.
- Put a saucepan on medium high heat and add the butter. Melt the butter gently, then stir in the flour. Continue to stir until combined, you’ve made a roux! Cook, stirring until the roux is a medium brown colour, 3-4 mins. Gradually stir in 400ml of water and the chicken stock powder. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins.
- Serve the wedges with the gravy drizzled over and a sprinkling of cheese (which will melt into the gravy)… trust us it’s delicious.