How to cook potatoes: 12 delicious dishes from Jamie Oliver

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

These simple recipes from the famous chef will delight even the most fastidious gourmets.

1. Potato pancakes with smoked salmon

Ingredients

• 330 g potatoes;
• 2 stalks of green onions;
• a pinch of sea salt;
• a pinch of ground black pepper;
• 1 heaping tablespoon of sifted flour;
• a small piece of butter;
• 4 eggs;
• 4 slices of smoked salmon;
• 2 teaspoons (with a slide) sour cream;
• a bunch of dzhusai onions;
• spices to taste.

Preparation

Peel the potatoes and boil them in salted water. Then drain and cool.

Grate the potatoes with a coarse grater. Add finely chopped green onions, salt, pepper, flour, half a slice of butter and mix thoroughly.

Divide the mixture into four equal portions and form into pancakes. If time permits, refrigerate them overnight.

Fry the pancakes in hot butter for 2-3 minutes on each side.

These crispy potato pancakes are delicious when served with soft-boiled eggs.

Jamie Oliver

Boil soft-boiled eggs: this will take about 4 minutes. The dish will taste much better if the yolks remain runny.

Place the potato pancakes on a plate. On each pancake, place a slice of smoked salmon, a slightly crushed peeled egg and a little sour cream. Sprinkle chopped jusai onions and spices over the finished dish.

2. Potato scones

Ingredients

• 250 g potatoes;
• 25 g unsalted butter
• 50 g sifted flour;
• ¼ teaspoon baking powder;
• a large pinch of sea salt.

Preparation

Boil peeled and coarsely sliced potatoes in boiling salted water for 8-12 minutes, until tender. Drain the pot, add the butter and mashed potatoes.

In a separate bowl, combine flour, baking powder, and sea salt. Add mashed potatoes and knead the dough.

Carefully divide the resulting dough into two equal balls. On a lightly floured surface, roll out the dough into layers approximately 5 mm thick. Pierce each layer several times with a fork and cut into four pieces.

Preheat a skillet over medium heat and brush with a small piece of butter. Cook the scones for 3-4 minutes on each side. They should come out golden brown.

In Scotland, Ireland and Wales, potato scones are served for breakfast with bacon and eggs, for afternoon tea with butter and jam, and for dinner with smoked salmon.

Jamie Oliver

3. Fried eggs with potatoes

Ingredients:

• 1 large onion;
• 1 clove of garlic;
• some olive oil;
• 120 g of hunting sausages;
• 2-3 boiled potatoes;
• 2 eggs;
• a pinch of salt;
• a pinch of ground black pepper;
• 1/2 bunch of parsley.

Preparation

Peel and chop the onion and garlic and sauté them in olive oil until the onions are tender. Add the chopped hunting sausages to the vegetables and cook for another 2-3 minutes.

Place the diced boiled potatoes in a skillet and cook for 5 minutes.

Break the eggs directly into the vegetables and meat and place the pan in the oven preheated to 180 ° C for 8 minutes. The yolk should be slightly runny.

Sprinkle with salt, black pepper and chopped parsley before serving.

4. Stuffed potatoes

Ingredients

• 2 large potatoes (350 g each);
• 2 slices smoked bacon
• some olive oil;
• 80 g cheddar cheese;
• several feathers of dzhusai onions;
• 4 eggs.

Preparation

Preheat oven to 180 ° C. Place potatoes on a baking sheet or directly on a wire rack and bake for 1, 5-2 hours, or until tender. Then cool it down.

Chop the bacon and sauté it in olive oil until crispy and golden brown.

Cut the potatoes in half lengthwise and remove the flesh with a spoon until the edges are about 5 mm thick.

In a separate bowl, combine half of the resulting pulp, bacon, ⅓ grated cheese, and chopped jusai onions. Season with salt and pepper to taste. Cheddar can be substituted for other hard cheeses with rich aromas, such as maasdam or gouda.

Eggs, smoked bacon and cheddar cheese … in baked potatoes! These stuffed potatoes are a real revelation for all gourmets. The perfect dish for a leisurely Sunday breakfast, perfect with a green salad.

Jamie Oliver

Place the potato skins in a baking dish, add the filling in each of them, make small indentations and break the eggs in there.

Sprinkle the remaining cheese over the potatoes and bake for 12 minutes. Garnish the finished dish with chopped onions.

5. Soup with potatoes, leeks and green peas

Ingredients

• 2 large stalks of leeks (300 g);
• 1 large potato (400 g);
• 1 ½ tablespoon olive oil
• 1 teaspoon crushed bouillon cube
• 400 ml of water;
• 400 ml of milk;
• a few sprigs of parsley;
• 200 g frozen green peas.

Preparation

Cut the washed and peeled leeks into small circles and the potatoes into cubes.

Put a deep skillet over medium heat and heat the oil on it. Place the vegetables in the skillet and cook for 5 minutes, until they begin to soften. A bouillon cube can be added if desired.

Pour water over the potatoes and onions, reduce heat and simmer for 10 minutes. The vegetables should be soft.

Add milk, a few chopped parsley and peas to the skillet and simmer for another 5 minutes.

The finished soup can be filtered through a sieve, chopped in a blender, or served directly. It depends on your preference.

6. Potato stew with chicken

Ingredients

• 500 g of tomatoes;
• ½ bunch of parsley;
• 2 cloves of garlic;
• 1 onion;
• 4 chicken thighs;
• some olive oil;
• 1 ½ l chicken broth;
• 200 g pitted olives;
• 400 g canned chickpeas;
• 1 bay leaf;
• 200 g potatoes;
• spices to taste.

Preparation

Chop the tomatoes coarsely, chop a small bunch of parsley. Peel and chop the garlic and onion.

Fry the chicken in olive oil in a deep skillet. Drain off excess fat and add tomatoes, stock and garlic to the skillet.

Simmer for 45 minutes. Then add onions, parsley, olives, chickpeas, bay leaves and chopped potatoes and cook over low heat for another half hour.

Before serving, remove the skin from the chicken, chop the meat and add spices.

7. Greek potato stew

Ingredients

• 1 onion;
• 3 cloves of garlic;
• 4 tomatoes;
• 750 g potatoes;
• 4 ½ tablespoons olive oil
• 1 teaspoon dried oregano
• spices to taste;
• 3 small bay leaves;
• 1 tablespoon tomato puree;
• 200 g pitted olives;
• a slice of feta cheese.

Preparation

Peel and cut the onion and garlic into rings. Cut the tomatoes and peeled potatoes into quarters.

Heat 4 tablespoons olive oil in a saucepan over medium heat and add the onion, oregano and garlic. Add spices to taste and simmer vegetables for 4-5 minutes.

Add potatoes, tomatoes, bay leaves and tomato puree to a saucepan and mix thoroughly. Cover vegetables with water, cover and simmer over low heat for 20-30 minutes.

Add the olives and cook for another 10 minutes, stirring occasionally. The potatoes should soften and the gravy should thicken.

Garnish with a slice of feta and oregano and drizzle with the remaining olive oil before serving.

8. Potatoes "Bulanger" with celery

Ingredients

• Herbs (such as fresh thyme, rosemary, sage)
• 2 onions;
• 500 g potatoes;
• 750 g of celery;
• 2 tablespoons olive oil
• 1 clove of garlic;
• a pinch of salt;
• a pinch of ground black pepper;
• 400 ml vegetable broth;
• 50 g unsalted butter;
• breadcrumbs.

Preparation

Rinse and chop the herbs. Peel and thinly chop onions, potatoes and celery.

Heat the olive oil in a skillet. Add vegetables and almost all of the greens and cook until the vegetables are tender.

Cut the garlic in half and rub a baking dish with it. Then put the potatoes, onions and celery in a mold, salt and pepper to taste.

Pour the broth over the vegetables, place the butter slices on top and cover with foil. Place the food in an oven preheated to 200 ° C for 45 minutes.

Mix the breadcrumbs with leftover herbs and a little olive oil. Remove the dish from the oven, brush the vegetables with this mixture, cover again with foil and bake for another 15–20 minutes.

9. Incredibly delicious baked potatoes

Ingredients:

• 2 ½ kg of potatoes;
• 4 tablespoons goose fat or unsalted butter
• 2 tablespoons olive oil
• a large pinch of salt;
• a large pinch of ground black pepper;
• 1 head of garlic;
• 1/2 bunch fresh sage.

Preparation

Try to select potatoes of the same size and peel them. Dip it in boiling salted water for 15 minutes.

Drain and let the potatoes sit in a colander for a couple of minutes to get rid of any remaining liquid. For the best effect, the colander can even be shaken gently several times. This way the oil will better grab onto the potatoes, it will be even rougher.

Brush a baking sheet or baking dish with goose fat or butter and a tablespoon of olive oil. Arrange the potatoes, sprinkle generously with salt and black pepper and mix thoroughly.

It would seem that baking potatoes is very simple. However, I have identified a few small but very important details. They are the ones who will help you prepare the perfect, delicious baked potatoes. Luxurious dish.

Jamie Oliver

Divide the garlic into cloves, crush them slightly and place on top of the potatoes. This will give the dish a special flavor.

Bake the potatoes in a preheated 180 ° C oven for an hour, until they are golden brown.

Remove the baking sheet from the oven and flatten each potato slightly with a spatula. Sprinkle the sage leaves lightly with the remaining olive oil and place on top.

Put the dish in the oven for another 20-25 minutes, and then enjoy the amazing taste and aroma.

10. Baked potatoes with lemon

Ingredients:

• 1 kg of potatoes;
• a few tablespoons of olive oil;
• 2 lemons;
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano
• a pinch of salt;
• a pinch of ground black pepper.

Preparation

Place the peeled and halved potatoes in boiling salted water and cook for 10-12 minutes. Drain and let the potatoes sit in a colander for a minute.

Pour olive oil into a baking dish and place in an oven preheated to 200 ° C for a couple of minutes.

Put potatoes and lemon wedges in hot oil and sprinkle with coriander, oregano, and salt and pepper on top. Stir well so that the potatoes are completely covered in oil.

Bake in the oven for 45-60 minutes, turning the potatoes occasionally until they are evenly covered with a golden crust.

11. Potato salad with smoked salmon

Ingredients

• 600 g potatoes;
• 1 lemon;
• some red wine vinegar;
• a few tablespoons of olive oil;
• a large pinch of sea salt;
• a large pinch of ground black pepper;
• 2 tablespoons of capers;
• a bunch of dill;
• a piece of peeled horseradish (about 3 cm);
• 150 ml of fat sour cream;
• 400 g smoked salmon.

Preparation

Choose potatoes of the same size, or cut large tubers in half. Young potatoes are perfect for this salad.

Place the peeled potatoes in boiling salted water and cook for 15–20 minutes. Then flip it in a colander to drain excess liquid.

In a bowl, combine lemon zest, half lemon juice, some vinegar, olive oil (three times more than vinegar), salt, pepper, and capers. Place the potatoes in this mixture and stir well so that they are completely covered in the lemon sauce. Add the chopped dill and stir again.

Grate the horseradish on a fine grater and mix it with the sour cream, the remaining lemon juice, salt and pepper.

Potatoes and smoked salmon are the perfect combination. And with crispy bread, the salad will become even tastier!

Jamie Oliver

Place the smoked salmon slices and then the potatoes on a large plate. Spread the sour cream dressing on top, drizzle lightly with olive oil and sprinkle with dill.

12. Warm potato salad with mackerel

Ingredients

• 600 g potatoes;
• 200 g of hunting sausages;
• a bunch of green onions;
• a bunch of parsley;
• 2 lemons;
• 2 tablespoons olive oil
• a pinch of salt;
• a pinch of ground black pepper;
• 4 fillets of mackerel.

Preparation

Rinse the potatoes well and cut the large tubers in half. Place the potatoes in boiling salted water for 12-15 minutes, until cooked through. Throw the finished potatoes in a colander and let the liquid drain.

Meanwhile, slice the hunting sausages and broil over medium heat. Then place them in a bowl and wipe down the skillet.

Add chopped green onions, parsley, boiled potatoes, juice of one lemon, olive oil, salt and pepper to the hunting sausages. Stir the salad well.

Season the mackerel with salt and pepper and place in the pan, skin side down. Broil over medium heat for 8 minutes, turn over and cook for 2 more minutes.

Place the mackerel over the potato salad and drizzle with the juice of the second lemon.