Personality Potatoes

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Personality Potatoes – Sticky

Yield 4

Author Lucy Tweed

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Ingredients

STICKY

• 1 kg (2 lb 4 oz) red spuds, cut into chunks with skins on
• 1 garlic clove, smashed
• 2 tablespoons extra virgin olive oil
• 2 cups (500 ml) vegetable stock
• 1 teaspoon paprika
• 1⁄4 cup (60 g) salted butter, sliced

Instructions

1. Preheat the oven to 200°C (400°F) fan-forced.
2. In an ovenproof frying pan over medium heat, sauté the red spuds and garlic in olive oil for 5 minutes until the garlic begins to turn golden.
3. Add vegetable stock and paprika, then reduce the heat to simmer for 20 minutes.
4. Remove from heat, place slices of butter on top, and bake in the oven for an additional 20 minutes until golden brown and the liquid has evaporated.

Nutrition Facts

Calories

172

Fat

19 g

Sat. Fat

8 g

Carbs

2 g

Fiber

0 g

Net carbs

2 g

Sugar

1 g

Protein

0 g

Sodium

562 mg

Cholesterol

31 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

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Personality Potatoes – LOADED

Yield 4

Author Lucy Tweed

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Ingredients

• 1 kg (2 lb 4 oz) yellow-flesh variety spuds, peeled and halved
• 1⁄2 cup (100 g) frozen spinach, thawed
• 1 zucchini (courgette), grated
• 2 tablespoons single (pure) cream
• 1⁄3 cup (90 g) salted butter, chopped
• 1 cup (125 g) grated mozzarella cheese
• Fine salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 200°C (400°F) fan-forced.
2. Boil the yellow-flesh variety potatoes in salted water for about 20–25 minutes until soft. Drain and return to the pot.
3. Add spinach and grated zucchini, then roughly mash with cream.
4. Mix in butter and mozzarella, season with salt and pepper, and place the mixture in a greased ovenproof dish. Bake for around 20 minutes until crispy on top and the cheese has melted.

Nutrition Facts

Calories

751

Fat

39 g

Sat. Fat

17 g

Carbs

67 g

Fiber

15 g

Net carbs

52 g

Sugar

17 g

Protein

40 g

Sodium

9643 mg

Cholesterol

71 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

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Personality Potatoes – CRISPY

Yield 4

Author Lucy Tweed

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 kg (2 lb 4 oz) cocktail spuds, halved
• 1 head garlic, cut in half with skin left on
• 1 teaspoon fine salt
• 2 tablespoons rice bran oil
• 1 tablespoon polenta
• 1 cup (100 g) finely grated parmesan cheese

Instructions

1. Preheat the oven to 200°C (400°F) fan-forced. Lightly grease a baking tray with olive oil.
2. Boil cocktail spuds, garlic, and salt in a pot of cold water for 15 minutes.
3. Drain and return the spuds to the pot on low heat to dry. Add rice bran oil, cover with a lid, then shake vigorously.
4. Spread everything onto the baking tray and slightly flatten the spuds with a spatula.
5. Sprinkle with polenta and parmesan. Roast for 30 minutes until crisp and golden brown.
6. Spud, tater, chip, crisp, mash, fries, roasties, gratin.
7. Soft, fluffy, crunchy, crispy, gooey, creamy, golden, smooth, chewy. I mean, when are they NOT great?
8. Eat these whenever you like.

Nutrition Facts

Calories

360

Fat

18 g

Sat. Fat

6 g

Carbs

45 g

Fiber

3 g

Net carbs

42 g

Sugar

35 g

Protein

9 g

Sodium

1035 mg

Cholesterol

22 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.