This tasty potato recipe comes from Sharon Rutland and uses fresh nasturtium leaves or flowers for peppery kick.

Spanish Hot Potatoes

Spanish Hot Potatoes

Ingredients

• One large potato per person, the size normally used for baked potatoes
• Olive oil
• Ground dried garlic
• Ground dried paprika
• One small red chilli pepper per person
• Nasturtium flowers or leaves and fresh figs to garnish

Method

Firstly, boil the whole potatoes still with their skins on for about 25 minutes in salted water.  When they are semi cooked remove them from the water and leave to cool on a plate.  Cut into thick slices lengthways, about 2cm each, leaving the skins on. Lay the slices out in a baking tray with a thin amount of olive oil in and sprinkle the slices with ground dried garlic and paprika.  Chop up one fresh, small red chilli pepper for each potato used. Add the chopped peppers to the slices of potatoes evenly.  Bake for 10 minutes and serve hot. They can be cooked for the last 10 minutes of a roast lamb or chicken dinner and served together or just cooked as a lovely lunch time snack.  Add edible nasturtium flowers for decoration and flavour.

Sharon says, “They are absolutely delicious, colourful and spicy hot.”

To vote for this recipe, please click the ‘like’ button below or post a comment on your favourite recipe. The recipe with the most votes wins the competition. Voting ends at 11:59pm on Sunday 28th October.

> Click here to view the next potato recipe

Rebecca Tute

Rebecca works in the Marketing department as part of the busy web team, focusing on updating the UK news and blog pages and Thompson & Morgan’s international website. Rebecca enjoys gardening and learning about flowers and growing vegetables with her young daughter.

This tasty potato recipe is a twist on the traditional bubble and squeak and was sent in by Karen Smith. It’s the perfect accompaniment to many savoury dishes.

Bubble and Squeak Cakes

Bubble and Squeak Cakes

Ingredients

• Potatoes (no set amount, roughly 60% potato to 40% cabbage)
• Savoy cabbage, finely shredded
• 1 red chilli pepper
• 2-3 tbps parmesan cheese
• 1 clove garlic, crushed
• Olive oil
• Freshly ground pepper and salt, to taste

Method

Lightly stir fry the shredded savoy cabbage in olive oil and garlic until lightly cooked.

Make some mashed potato – boil potatoes, drain, mash with butter, multi coloured crushed pepper (and salt if desired).

Add the cooked savoy cabbage to the mash potato, add in some chopped red chilli with seeds and some finely grated (veggie) parmesan style cheese.

Shape into cakes and fry till golden on both sides in a little olive oil.

Karen says, “I used 1 whole chilli per potato and a tbsp or two of parmesan for 1 portion of 2 large potato cakes. I served these with veggie sausages, were lovely!”

To vote for this recipe, please click the ‘like’ button below or post a comment on your favourite recipe. The recipe with the most votes wins the competition. Voting ends at 11:59pm on Sunday 28th October.

> Click here to view the next potato recipe

Rebecca Tute

Rebecca works in the Marketing department as part of the busy web team, focusing on updating the UK news and blog pages and Thompson & Morgan’s international website. Rebecca enjoys gardening and learning about flowers and growing vegetables with her young daughter.

Potato Salad

At the beginning of October we asked you to send in your favourite potato recipes for the chance to win some Thompson & Morgan vouchers. We’ve decided to extend the deadline to 11:59pm on Sunday 21st October, so you’ve got another week to send in your recipe. Please read on for more details.

(more…)

Rebecca Tute

Rebecca works in the Marketing department as part of the busy web team, focusing on updating the UK news and blog pages and Thompson & Morgan’s international website. Rebecca enjoys gardening and learning about flowers and growing vegetables with her young daughter.