Creme Royale Potato

Ingredients

• 4 medium sized crème royale potatoes
• Olive Oil
• Sea Salt

Method

1. Preheat oven to 220°C.
2. Gently scrub potatoes to remove the soil.
3. Prick several times with a fork to allow steam to escape during cooking.
4. Lightly coat potato with olive oil.
5. Sprinkle with sea salt.
6. Bake for approximately 1 hour, until skin is crispy & potato is soft & fluffy on the inside. Turn potatoes after half an hour.
7. Using a fork, cut a dotted line across the top of the cooked potato & then squeezing both ends towards each other to open it up.
8. Another method is to cut a cross on the top of the cooked potato & then squeezing the sides to open it up, use this for the fingerling potatoes. 9. Be careful not to burn yourself when opening up the cooked potato.

Toppings

Low fat toppings include:

• Low fat cottage cheese and chives, non fat yoghurt, stewed tomatoes, steamed green vegetables or baby carrots.

Popular toppings include:

• Butter, sour cream & chives, coleslaw, cottage cheese or grated cheddar cheese, smoked salmon, tomato salsa, baked beans, fried onions.

Tips

• Don’t wrap potatoes in foil for baking as this holds in moisture and steams the potato. Only wrap in foil if there is a time delay between cooking and serving, this will maintain heat and appearance of the potatoes.
• Potato is ready when a fork easily pierces the skin. If the potato is hard bake it a little longer.
• To “bake” potatoes in the microwave, wash but don’t dry them. Pierce, then wrap them in microwave-safe paper towels and place one inch apart on a microwave rack. Cook according to your oven’s guidelines, turning potatoes once during cooking. Don’t exceed the recommended cooking time because potatoes will continue to cook after they’re removed from the oven.

Ingredients

• 1kg of medium sized crème royale potatoes washed and peeled (serves 4)
• Olive Oil 2-3 tablespoons
• Sea Salt

Method

1. Preheat oven to 220°C.
2. Peel potatoes and cut into 4-6cm chunks
3. Place in a large saucepan cover with cold water and bring to the boil over medium to high heat. Reduce heat to medium and simmer for 15 minutes or until partially cooked (just tender when pierced with a fork)
4. Drain potatoes well and return to saucepan over a low heat until remaining water evaporates.
5. Shake saucepan with vigour to rough up surface of potatoes or scrape surface with a fork for rough texture. This is the important step to make them crunchy when roasted.
6. Pour oil into a large roasting pan and place in oven for 5 minutes or until oil is hot.
7. With tongs add potatoes to hot oil, turning potatoes to coat in oil and salt to taste.
8. Roast potatoes for 40 – 50 minutes, turning occasionally during this time.
9. Potatoes should be golden in colour and crispy on the outside and fluffy on the inside, season as required and serve immediately.

Variations and Tips

• Best time to put the potatoes in the oven is 40 minutes before the meat comes out. Potatoes can finish off on the top shelf in oven for the last 10 minutes for perfection whilst the meat is resting.
• Ensure potatoes are spread out evenly in one layer in the roasting pan, not all on top of one another as this will steam them rather than roast them.
• The addition of other hard vegetables in the roasting pan such as parsnips and carrots will enhance the meal and adding garlic or herbs such as rosemary leaves can be done to suit individual taste.

(Serves 4)

Ingredients

• 800gm of Crème Royale Potatoes
• 4 sprigs of thyme (or rosemary)
• 1 tablespoon of virgin olive oil

Method

1. Wash and peel potatoes, cut in half.
2. Place potatoes and 2 sprigs of thyme into the steamer container over simmering water.
3. Cook with lid on for 20 minutes or until tender. Remove from steamer and discard thyme.
4. Transfer potatoes to a serving bowl, chop leaves of remaining thyme and sprinkle over potatoes, drizzle with olive oil and season with salt and pepper to taste.
5. Gently toss to combine. Serve.
   If thyme is not to your liking with serving, pre serving simply sprinkle potatoes with swiss replica watches chives and ground pepper to taste and serve.

Ingredients

• 1kg of evenly sized crème royale potatoes, washed and peeled
• 3 eggs, at room temperature
• 150gm of rindless bacon rashers
• 3 green shallots, thinly sliced
• 1/3 cup snipped fresh chives
• Salt & freshly ground black pepper

Dijon mustard mayonnaise

• 2 egg yolks
• 1 tbs Dijon mustard, or to taste
• 1 tbs fresh lemon juice
• 1 garlic clove, roughly chopped
• 125ml (1/2 cup) olive oil
• Salt & freshly ground black pepper

Method

1. Place washed and peeled potatoes in a saucepan and cover with cold water. Cover with lid and bring to a boil; cook for 20-25 minutes or until tender but maintaining firmness not falling apart. Test by piercing with a fork or skewer for tenderness.
2. Place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, for 8 minutes. Drain and place under cold running water until cool enough to handle. Peel and set aside to cool
3. Cook the bacon in a large non-stick frying pan, stirring often, over medium-high heat for 4-5 minutes or until light golden and crisp. Transfer to a plate lined with paper towel to cool.
4. To make the mayonnaise, place egg yolks, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add oil in a thin, steady stream and process until thick and pale. Taste and season with salt and pepper, and add a little extra mustard, if desired. Cover and place in the fridge until required.
5. When the potatoes are cool enough to handle, cut into large chunks. Place in a large bowl and place in the fridge for 20 minutes or until cooled to room temperature.
6. Chop the cooled eggs and combine with the bacon, green shallots and chives. Add the mayonnaise to the potatoes and season well with salt and pepper. Toss gently to combine.
7. To serve, transfer half the potatoes to a serving bowl and sprinkle with breitling replica half the egg mixture. Top with the remaining potatoes and then the remaining egg mixture. Sprinkle with a little extra pepper, if desired.

Tips

• Mayonnaise mixture can be prepared a day prior and kept in the fridge. If you don’t like mustard leave it out of the mixture, or replace with a substitute of your taste e.g. Horseradish.
• If making mayonnaise is not your thing, purchase a quality mayonnaise from your local store.
• For a salad without mayonnaise, substitute with a mixture of fake breitling white wine vinegar and olive oil over the chopped shallots and chive mixture, then add the potato and eggs, gently toss and serve.

Ingredients

• 6 medium sized crème royale potatoes or 1 kilo of crème royal potatoes
• 1/2 cup warm milk
• 1/4 cup butter or margarine
• 1/2 teaspoon salt
• Dash of pepper

Method

1. Wash peel and cut potatoes into evenly sized pieces – quartering is fine and avoid small pieces as this detracts from the flavour. Place potatoes in a saucepan and cover with cold water. Cover with lid and bring to a boil; cook for 20-25 minutes or until very tender but not falling apart. Test by piercing with a fork or skewer for tenderness.
2. Drain the potatoes well and return them to the saucepan on a low heat allowing any water remaining to evaporate. Using a potato masher, roughly mash the potatoes.
3. Add butter and warm milk to the uk replica watches potatoes then beat with a wooden spoon until fluffy, season with salt and pepper to taste. Serve topped with a dollop of extra butter.

Variations and Tips

• Using an electric mixer whips air into the potatoes giving them more volume and fluffy appearance.
• For thicker mash use less milk, for thinner mash use more milk.
• For creamier mash add ½ cup of thickened cream and use less milk.
• Experiment by adding different fresh herbs e.g. parsley, thyme, basil, garlic
• For healthier mash potatoes use olive oil in place of butter, which will reduce the fat content and omit the salt. Use skim low or reduced fat milk.
• Steaming potatoes rather than boiling preserves the nutrients and flavour in the potatoes.