Short and easy potato recipes

Short and easy potato recipes

short and easy potato recipes

Potatoes are the ultimate comfort food – try them in everything from breakfast flapjacks to snack-time skins.

Start with these short and easy potato recipes:

Potato casserole

Cut 4 potatoes into 2cm cubes and place in a greased 23cm baking dish. Drizzle with olive oil and season. Bake
at 200°C for about 20 minutes or until golden, stirring halfway. Drizzle over 250ml sour cream and 125ml mayonnaise. Mix through 2 sliced spring onions and sprinkle over 500ml grated mozzarella. Bake for about 20 minutes or until cheese has melted.

Potato puffs 

Combine 500ml mashed potatoes3 eggs, 250ml grated Cheddar and handful chopped chives. Season.
Divide between greased standard 12-hole cupcake pan. Sprinkle over 60ml finely grated Cheddar. Bake at 200°C
for about 30 minutes or until golden brown. Serve with mayonnaise.

Potato flapjacks 

Combine 250ml mashed potatoes, 250ml grated potatoes, 250ml cake flour, 250ml grated Cheddar, 60ml milk,
2 crushed garlic cloves and handful chopped parsley. Season. Heat a splash of olive oil on medium and fry
tablespoons of the mixture for about 4 minutes on each side or until golden brown. Serve with fried eggs
and tomato relish.

READ MORE: CHEESY SPICED POTATO CROQUETTES

Potato and ham soup

Bring 2 peeled, diced potatoes, 300g cubed, cooked ham, 1 chopped onion, 2 chopped celery stalks and 1L chicken stock to a boil. Cook on medium for about 15 minutes or until tender. Heat 80g butter on medium and whisk in 60ml cake flour, stirring for a minute. Slowly add 500ml milk, while stirring, for about 5 minutes or until thickened. Add to the soup and stir until smooth. Season.

Taco potatoes 

Cook 500g beef mince on high for about 10 minutes or until browned. Add a 30g packet of taco seasoning.
Slice open the top of 6 baked potatoes. Fill the potatoes with the mince, shredded lettuce, guacamole, tomato salsa and dollops of sour cream.

Loaded potato skins

Cut 4 potatoes into 4 wedges each and mix with a splash of olive oil. Place in a microwave-safe bowl, add a splash of water, cover and microwave for about 10 minutes or until tender. Scoop out the flesh, leaving 1cm rims on the skins. Arrange on a baking tray, skin side down, drizzle with olive oil and season. Cook under a hot grill for about 5 minutes or until crisp. Mash the scooped-out potato with 125ml mayonnaise, 200g crispy diced bacon and a small handful chopped chives. Season. Spoon on top of the skins and sprinkle over 180ml grated Cheddar. Grill for about 3 minutes or until cheese has melted.

READ MORE: HERBED POTATO SALAD

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART

Margie Els-burger

About Margie Els-burger

In 2018 I’m going to be happier with less. Most things I spend money on just end up cluttering my home. I’d rather save up for a lovely holiday with my family.

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