RECIPE: Skordalia

INGREDIENTS

• 750 g potatoes, peeled and cut into pieces
• 1tsp salt, coarse
• 3 cloves of garlic
• 175 ml olive oil
• 50 ml white vinegar
• salt to taste
• pepper, fresh, finely sliced
• 1 spring onion, finely chopped
• 3-4 sprigs of parsley, finely chopped

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METHOD

1. Place a pot filled with water over high heat.
2. Add 1 tsp of coarse salt and bring to a boil.
3. Chop the potatoes into small pieces and add them to the pot of boiling water.
4. Boil for 15-30 minutes, until they soften.
5. Add the olive oil, garlic, white wine vinegar, salt and pepper to a food processor and beat until the garlic completely breaks down.
6. Drain the potatoes when ready and mash them with a potato masher.
7. Add the garlic-oil and stir to incorporate.
8. Season to taste.
9. Sprinkle with some chopped fresh onions, chopped parsley and olive oil.

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RECIPE: Irish Colcannon Soup

INGREDIENTS

• 1/2 cup unsalted butter
• 1 medium onion, thinly sliced
• 3 leeks, sliced
• 4 large golden potatoes, peeled and cut into 1/4-inch-thick slices
• 8 cups chicken broth
• salt and pepper to taste
• toppings (chopped fresh chives or spring onion, shredded cheddar cheese)

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METHOD

• Melt the butter in a large saucepan over a low heat.
• Stir in the onion and leek; cover and cook for 20 minutes.
• Stir in the potato and shredded cabbage; cover and cook for 15 minutes.
• Add the broth, salt, and pepper; bring the mix to the boil.
• Reduce the heat and simmer the mixture for 30 minutes.
• Remove once the potato has become tender; let cool.
• Using a blender, process batches of the soup until smooth.
• Return the mixture to the saucepan and cook until warm.
• Add a combination of the cheddar, bacon, and chives.

RECIPE: Jamaican Sweet Potato Pone

INGREDIENTS

• 1 ½  cup pounds sweet potato
• 1 cup brown sugar
• 2 cups flour
• 2 cups coconut milk
• 2 teaspoons vanilla
• 1 ½  teaspoon grated nutmeg
• 1 teaspoon mixed spice
• 1 teaspoon salt
• 1 teaspoon 

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METHOD

1. Wash and pare off the skin of the potatoes.
2. Wash again then grate.
3. Grate coconut, add water and squeeze juice through a strainer or use canned coconut milk.
4. Blend flour, mixed spice, salt, and nutmeg.
5. Combine this mixture with the grated potatoes and mix well.
6. Add sugar and coconut milk. Mix well. Taste for sweetness.
7. Grease pan, pour in batter, bake at 350 degrees F for 60 minutes or until done.

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RECIPE: Roasted Okinawan Sweet Potatoes

INGREDIENTS

• 2 Okinawan sweet potatoes
• 1 red onion
• 1 tbsp vegetable oil
• salt to taste
• cilantro or parsley to garnish

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METHOD

• Preheat your oven to 375°F.
• Chop up the purple sweet potatoes and the red onion into bite size pieces.
• Toss the vegetables with oil and arrange on baking sheet.
• Bake the sweet potatoes for 25 minutes and then toss. Continue to bake for another 10-15 minutes or until desired crispiness.
• Season with salt to taste and garnish with parsley or other herbs.

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INGREDIENT: Okinawan Sweet Potato

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RECIPE: Rosemary Garlic Roasted New Potatoes

INGREDIENTS

• 3 lb. new potatoes, cut into 1 inch pieces
• 3 cloves of garlic, minced
• 2 tbsp fresh rosemary
• 2 tbsp extra virgin olive oil
• salt, pepper, spices to taste

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METHOD

1. Preheat oven at 425°F with your baking sheet in the oven to heat.
2. Toss potatoes with garlic and rosemary in a large bowl and coat with olive oil and spices.
3. Add potatoes to hot baking sheet and roast for 35-45 minutes, flipping halfway through.

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RECIPE: Patatas Panaderas

INGREDIENTS

• 2 1/2 pounds Yukon Gold potatoes, peeled and sliced crosswise into 1/8″ (1/2 cm) slices
• 1/3 cup olive oil
• 1 onion
• 1 head garlic
• salt and pepper to taste
• herbs of your choice (thyme, oregano, rosemarie)
• freshly chopped parsley

RECIPE: Sweet Potato Black Bean Salad

INGREDIENTS

• 4 large sweet potatoes, peeled and cut into chunks
• 2 (15-oz.) cans black beans, drained and rinsed
• 1 cup chopped yellow bell pepper
• ½ cup chopped red onion
• ½ cup chopped celery
• ½ cup (or more) chopped fresh cilantro
• 2/3 cup toasted pecans

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METHOD

1. Roast the sweet potatoes–place diced sweet potatoes in a single layer on a large baking sheet, toss with olive oil, bake at 375° F for about 30-40 minutes.  Let cool to room temperature.
2. Combine beans, bell pepper, onion, celery and cilantro in a large bowl. 
3. Make a dressing combining 4 tablespoons extra virgin olive oil, 4 tablespoons freshly squeezed lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, salt and pepper to taste.
4. Pour dressing over salad.  When the sweet potatoes are cooled, toss them gently into salad.  Pour pecans on top.

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RECIPE: Insalata Pantesca

INGREDIENTS

• 300g (10-1/2 oz) medium-sized yellow fleshed potatoes
• 150g (5 oz) small or medium-sized tomatoes, cut into wedges or halves depending on size
• 1/2 small red onion, peeled and thinly sliced
• A handful of green or black olives
• A handful of capers
• A few basil leaves (optional)

For Dressing

• 75ml (2-1/2 fl oz) best quality extra virgin olive oil
• 25ml (1-2 tbs) white wine vinegar, or to taste
• A pinch of oregano
• Salt and pepper, to taste

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METHOD

1. Steam or boil the potatoes in well-salted water until fully tender but not mushy. Remove from the pot and let them cool off. Peel them or, if their skins are thin, leave them on. Cut the potatoes into wedges and lay them out on a serving dish.
2. Soak the onion slices in water, to which you can add a pinch of salt and a drizzle of white wine vinegar. Soak the capers, too, in water only. Drain and pat both dry when you’re ready for the next step.
3. Arrange the tomatoes, olives, capers, and onion slices in a decorative pattern over and between the potatoes.
4. Whisk or process together the dressing ingredients until emulsified. Drizzle over the vegetables and let the salad macerate for about 30 minutes (or longer in the fridge).
5. Drizzle some more olive oil over the salad, top with the basil leaves if using, and serve at room temperature.

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RECIPE: Gratin Dauphinois

INGREDIENTS

• 1.5 kg (3.3 pounds) of waxy yellow fleshed potatoes
• 600 ml (20.4 fl oz) of heavy whipping cream
• 100 ml (3.4 fl oz) whole milk
• butter to coat the gratin dish
• salt, pepper and freshly grated nutmeg

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METHOD

1. Preheat the oven to 160˚C (320 F).
2. Slice potatoes to the same thickness (4-5mm) using a food processor slicer or mandoline.
3. Wash slices in a bowl of cold water and dry them using a tea towel.
4. Mix whipping cream and milk with salt, a pinch of pepper, and a grating of nutmeg.
5. Butter a gratin dish, crash garlic on the bottom, and cover with a bit of the milk mixture.
6. Layer potatoes, cover each layer with the milk mixture and sprinkle with salt, pepper and nutmeg.
7. Place the dish in the oven and cook for 45-60 minutes.
8. Allow to cool for an hour to allow the cream to set before eating.

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