Christmas has arrived! Over the next week it's a given that you'll be entertaining friends and family so why not spice up your potatoes with these two uber-delicious and easy dishes which are guaranteed to stun!
You can find more than 300+ potato recipes on potato.ie with options to suit all tastes and dietary needs. Whether it’s brunch, lunch, dinner, snacking or leftovers, potatoes have it covered.
CRISPY STUFFED HASSELBACK POTATO BITES
Ingredients for 4
- 500g small/medium potatoes (e.g. Rooster potatoes)
- 2 tbsp olive oil
- 1 tsp sea salt
- 4 slices of soft cheese (your favourite cheese)
- 100g bacon
- Sprigs of fresh thyme
For the topping:
- 150ml light sour cream
- 4 slices smoked bacon
- 1 small onion
- Pepper
Crispy bacon, crispy potatoes, perfect for those who enjoy a bit of crunch in their lives!
- Preheat the oven to 200 °C/Gas 6. Put a sheet of aluminium foil on a large baking tray.
- Make several cuts into each potato with a sharp knife (be careful not to cut all the way through) and place the potatoes on the baking tray. Drizzle with olive oil and sprinkle with some salt.
- Bake in the oven for 30 minutes, until the potatoes are done.
- Meanwhile, cut the slices of cheese and the bacon into smaller cubes.
- Take the potatoes out of the oven and put a strip of cheese, bacon, and a sprig of thyme in several indentations.
- Return to the oven for another 5–10 minutes until the cheese has melted.
- Meanwhile, make the topping: peel and chop the onion, cut the bacon into smaller pieces. Fry the onion and the bacon together until the bacon is crispy. Mix together with the sour cream. Season with pepper.
- Serve warm or at room temperature together with the topping. Sprinkle with some fresh thyme.
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That's not the only recipe up our sleeves...
LIGHT POTATO AND FETA CROQUETTES
Ingredients for 4
- 4 potatoes for mashing (e.g. Rooster potatoes)
- 100g feta cheese
- 1 egg
- 4 tbsp breadcrumbs
- Salt and pepper (seasoning)
Serving dip:
- Leftover feta cheese
- 1 tbsp olive oil
- 1 tbsp thyme
- Salt and pepper (seasoning)
Method
- Wash and peel the potatoes and cut into wedges. Place in a pan of cold, salted water and cook for 15 minutes once the water begins to boil, then drain.
- Mash the potatoes to a smooth puree. Season and set aside.
- Preheat the oven to 250°C/Gas 8-9
- Cut the cheese into small cubes.
- Shape small balls of mashed potatoes with a cube of cheese in the centre.
- Place the breadcrumbs in a shallow dish and the beaten egg, salt, and pepper in another.
- Dip the croquettes in the beaten egg, then in the breadcrumbs. Press firmly on all sides so that they stick.
- Place them on a baking tray lined with baking paper and cook in the oven for 10 minutes.
- Make a dip with the leftover feta cheese: crumble the feta cheese and mix it with the olive oil, thyme, salt and pepper. Serve together with the croquettes.
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