Forget mediocre mash and rubbish roasties, Jordan Moore, senior recipe developer from recipe box Gousto shares his secrets to the perfect potato side dishes, plus he’s included recipes so you can recreate them at home.
Fully Loaded Tornado Potatoes Recipe
Cook time: 45 minutes
2 floury potatoes
3 tbsp olive oil
60g pre-grated parmesan cheese
Preheat your oven to gas mark 3/165C/145C fan. If you’re using a spiral cutter, head straight to step 2. If not, lightly prick the potatoes all over, then microwave for 1 min until slightly softened.
Use your spiral cutter to spiralise and then carefully push the skewer through the potato from the top to bottom. If you’re using a knife, skewer the whole potato, starting at one end before starting to slice through at an angle. Rotate the potato and continue to cut til you’ve sliced a spiral shape round and down its length.
Gently pull the potato apart to separate out the layers. Brush olive oil over the potato coating all the layers, then sprinkle with the grated parmesan.
Repeat with the second potato, then add both to a rimmed baking tray. The skewers should rest on the side of the tray and suspend the potatoes. Bake for 30 minutes until golden brown.
50g potato peel from around 2 large potatoes
½ tbsp olive oil a generous pinch of chilli powder
½ tsp sweet smoked paprika powder
¼ tsp salt freshly ground black pepper, to taste
50g kale leaves
First make the base:
Preheat the oven to 150ºC (300ºF/Gas 2) and line 2–3 baking trays with baking parchment.
Place the potato peel in a mixing bowl with half of the oil, spices, salt, and pepper. Using your hands (wear gloves if necessary), gently rub the peel until it is completely coated with oil and spices. Set aside.
Using a sharp knife, remove the tough, woody kale stems and roughly chop the leaves into bite-sized pieces.
Place the kale in a mixing bowl with the remaining oil, spices, salt, and pepper. Gently rub the kale for 1–2 minutes until it is completely coated and starting to soften.
Spread the potato peel and kale thinly on separate baking trays in single, even layers. Set the kale tray aside.
Place the potato peel in the oven and leave to roast for 25 minutes. After 10 minutes, add the kale tray and continue roasting for the remaining 15 minutes, or until crisp. Watch carefully to ensure they don’t burn.
Remove the crisps from the oven and leave on the trays for a few minutes to crisp up before eating.
The crisps are best eaten within a few hours, but can be stored in an airtight container for 1– 2 days. Re-crisp them in the oven at a low temperature for 3–4 minutes.
For 2 people (double for 4)
1 tin of chopped tomatoes
1 red onion
2 garlic cloves
2 british free-range eggs
2 tbsp apple cider vinegar
40g mature cheddar
1/2 tsp dried chilli flakes
1 tin of cannellini beans
1 vegetable stock cube
Peel and chop the potatoes into bite-sized pieces.
Add them to a pot with plenty of water and a pinch of salt. Bring to the boil over a high heat and cook for 15 min or until fork-tender
Meanwhile, boil half a kettle.
Peel and finely dice the red onion[s]. Peel and finely chop (or grate) the garlic. Drain and rinse the cannellini beans.
Heat a large, wide-based pan (preferably non-stick) over a medium-low heat.
Once hot, add 2-3 tbsp olive oil, the diced onion, chopped garlic, chilli flakes (Can't handle the heat? Go easy!) and a pinch of salt.
Cook for 3 min or until softened.
Meanwhile, chop the chives finely
Add the chopped tomatoes, 100ml [150ml] boiled water, 1 tbsp [1 1/2 tbsp] sugar, the apple cider vinegar, then crumble in the vegetable stock cube[s], stir and bring to the boil over a high heat. Reduce the heat to medium-low, cook for 10 min, then add the drained cannellini beans. Keep on a low heat until serving.
Meanwhile, once cooked, drain and run the potatoes under cold water until cool enough to handle . Return to the pot and mash until smooth. Add half of the chopped chives (save the rest for later!), 2 tbsp [4 tbsp] olive oil, season generously and mix.
Add 5 tbsp [10 tbsp] flour to the mash and combine into a dough. Place the dough onto a floured surface and bring it together into a ball with your hands. Divide the dough into 6  pieces and shape each into a small ball. Flatten each ball slightly and sprinkle with a little extra flour – these are your potato cakes.
Heat a large, wide-based non-stick pan with 2 tbsp [4 tbsp] olive oil and a knob of butter over a medium-high heat. Once hot, add the potato cakes and fry on each side for 4 min, or until coloured. Transfer onto kitchen paper and season with salt and pepper.
Crack the eggs into the same pan, and cook over a medium-low heat until done to your liking (we recommend 4 min).
Stir the remaining chopped chives through the beans.
Serve the beans, potato cakes and eggs with the cheddar grated over
Recipes courtesy of gousto.co.uk