Creamy potato bake
Preheat the oven to 190ºC. Thinly slice 700g new potatoes and layer them in an ovenproof dish, seasoning with a sprinkling of grated nutmeg and a little white pepper and salt between each layer. Whisk together 1 cup cream, ½ cup chicken stock and 2 eggs; pour this over the potatoes. Top with a little parmesan cheese and a few thyme leaves. Bake for 30–40 minutes until potatoes are cooked through. Serve topped with sprigs of fresh thyme.
Mini hasselback potatoes
Preheat the oven to 200ºC. Carefully slice 12 baby potatoes at 3mm intervals, taking care not to slice all the way through so the potato holds its shape. Push a few thyme leaves between each slice. Sprinkle over a few sprigs of fresh thyme, drizzle with olive oil and season with salt and pepper. Roast for 20–25 minutes until crisp and golden. Serve warm.
Crispy potato rösti
Grate 3 large potatoes and combine with 2 cloves crushed garlic, ¼ cup finely sliced spring onions, 2 tbsp chopped parsley and 3 tbsp melted butter. Season well with salt and pepper. Heat ½ cm of vegetable oil in a frying pan. Place ½ cup measures of the mixture into the pan and flatten gently with the back of a spoon. Fry over a medium heat for 4–5 minutes on each side until crispy, golden and cooked through. Drain on paper towel and serve topped with poached egg or a topping of your choice.
Potato crisps with rosemary salt
Grind together ¼ cup coarse sea salt and ¼ cup rosemary in a pestle and mortar until fine and bright green. Set aside. Slice three potatoes extra finely, preferably with a mandolin on its finest setting. Heat 2cm vegetable oil in a medium saucepan and fry chips until crisp and golden. Drain hot crisps on paper towel, sprinkle with the rosemary salt and serve.
Photos and text by Camera Press