Us Irish love our spuds, and we should celebrate that.
After all, potatoes are gluten-free, fat-free and a great source of fibre.
They’re also super easy to prepare and suit all of us modern working folk who like to meal prep, batch cook and whip up something quick and tasty to make our busy lives a bit easier.
And since it’s Bord Bia’s National Potato Day this Friday, October 4, we decided to celebrate the glorious potato and give you seven ways to spice up your spud to add some flair to your mid-week meals.
1. Asian Spiced Potato Crab Cakes with Rainbow Slaw
Potatoes are largely associated with Irish cuisine. But who said you can’t incorporate them into an exotic dish? That’s exactly what you can do when making this incredible recipe.
To begin, you’ll need to boil 200g of Rooster potatoes and then mash them with a fork. Mix with all ingredients and put into the fridge to harden. While that happens, start working on your slaw and set aside.
Once the mix in the fridge has hardened, take it out and start forming patties.
Then, on a large frying pan, fry the patties in groundnut oil for about 2 minutes each side, or until golden brown.
For the full recipe, click here.
2. Chinese Chicken and Potato Stir-Fry
This dish is certainly one way to spice up your mid-week meal and will be on your table in just 30 minutes.
First, add raw, shredded potatoes into a large bowl with cold water. Leave that for ten minutes and heat the groundnut oil in a wok or large non-stick saucepan.
Then add cashews (for just 30 seconds), then add chicken and cook for a minute each side until cooked through.
Remove this from the pan, add the vegetables and cook until soft. Then, add 1tbsp soy sauce, chicken and cashews and toss.
Add the potatoes and chilli to the pan and stir for three minutes. Add sauce and cook for another two minutes.
For the full recipe, click here.
3. Indian Potato and Chicken Tikka Masala
Who said you can’t bring a taste of India to the dinner table this National Potato Day?
For this recipe, you’ll need to heat the oil in a heavy-based saucepan, add onions and cook for ten minutes, add chilli, garlic, ginger, tikka paste and red pepper and cook for a further 5 minutes.
Then, we bring in the potatoes. Add raw potato chunks and red pepper to the pan, stir for ten minutes, add tomato purée and water, bring it to boil, reduce to simmer, cook for 20 minutes, add chicken and cook for another 15 minutes.
Then finally, add cream, season well, and serve with chopped coriander, flaked almonds and lime wedges.
For the full recipe, click here.
4. Potato Pancake with Smashed Avocado and Smoked Salmon
Step your brunch game up with this pancake recipe with a twist.
To start, you’ll need to dice potatoes and boil in a pan. Then, mash the potatoes, let them cool and add spring onion and seasoning.
Lightly whisk flour and baking powder with the milk (100ml at first) and zest and add whisk it into the mash.
Then, heat the olive oil in a large non-stick frying pan, pour in the batter, spread the mix out and flip after about two minutes.
Finally, serve it up with some smashed avocado, smoked salmon, salt, pepper and anything else that tickles your fancy.
Click here for the full recipe.
5. Greek Potato and Chicken Parcels with Pomegranate, Spinach and Sumac
Maybe you’re more interested in Greek cuisine? Well, look no further than this delicious recipe.
First, heat the oven to 220c. Then, cook the potatoes in salted, boiling water until soft and drain.
Next, cook the spinach for one minute in a hot pan and squeeze out the excess water.
Mix the remaining ingredients (except for the filo, pomegranate and butter).
Wrap the filo pastry over the bottom of a dariole mould/oven-proof teacup or muffin tray, spray with some cooking spray, repeat four times and put it into the oven until golden brown and crisp.
Once they’re ready, let them cool, turn them upside down, remove the moulds, fill with cooked chicken mixture and top it off with pomegranate seeds and sesame seeds.
Click here for the full recipe.
6. Cajun Spiced Chicken and Potato One Pot
Cooked in just 40 minutes, your potatoes won’t know what hit them.
To create this gorgeous dish, you’ll first need to cut raw potatoes into 2cm, add to a pan of salted water, let it boil, drain and set aside.
Then, heat the oil in a small frying pan, brown the seasoned chicken until golden and crispy, remove from the pan, add the chorizo and cook for several minutes until crispy.
Lower the heat, add the onions to the pan, cook until soft, add pepper, garlic and spices and cook for another 5 minutes.
Add the cooked potatoes, tomatoes, chicken and stock and bring to the boil, then reduce to a simmer and cook for 20 minutes.
Click here for the full recipe.
So there you have it. If that doesn’t inspire you to spice up your spud, I don’t know what will!
And Bord Bia’s National Potato Day will also see a number of potato lovers win a wonderful prize: €250 shopping vouchers!
To be in with a chance of winning, all you have to do is whip up a potato dish and share it on Instagram using the hashtags #NationalPotatoDay and #LikeShareCook.
Winners will be announced the week of Monday, October 7.
For more cooking with spuds inspo or to find out more about National Potato Day with Bord Bia, head to potato.ie.
