Not to be overlooked, the humble spud is the foundation vegetable of Christmas dinner. Fluffy, or waxy, new & plump, here are 3 recipes for your festive feast - starting with Matthew's tried & tested roast potato recipe...
This was Sam, who 2 years ago tried this recipe for the first time..
" I fell hopelessly in love with you Christmas Day when I served your Roast Potatoes to my family!! OH, MY DAYZ!!! The whole family raved about them!! I've had phone calls from friends of family wanting.. no NEEDING the recipe! Even fussy teenagers that NEVER eat any potato in any form (apart from fries from Mcdonalds) where going back for more! 1st time I'd done them, make them all the time now :) Can't thank you enough 🤗"
Give it a try and let us know how you get on! Matthew's top tip:
"To my mind, these roasties taste just as good if not better when reheated so if you have a big roast to do then cook them in advance and heat them up for 15 minutes when you need them. This is particularly useful on Christmas day!"
If you want to offer something a little creamier & just a little retro, why not Duchess Potatoes?
This classic French recipe calls for a floury potato good for mashing, a potato ricer or a sieve and the back of a spoon will give you a much finer mix, better for piping. These little swirls can be accessorised with some fine parmesan snow too for extra flavour. I think many non-veg eating kids could be persuaded too to eat these little 'snow capped mountains, alongside their broccoli trees! Good frozen on their tray ahead of time too!
You will need -
A potato ricer, or a good sieve and spoon
A piping bag and a 2cm star or flower nozzle.
To finish our trio, a satisfyingly large potato recipe with show stopping looks -
A Scandi dish that is flavoursome and adaptable too. Use a medium to large waxy potato for this one, good at holding their shape and large enough to fill the tums of your families most enthusiastic eaters! Something like a 'charlotte' or 'Maris' potato is good.
You will need -
Enough spuds to fill your tray!
Flavouring - this will go between the layers; Bay, Garlic, Thyme & rosemary are good. But you could go spicy too!
A generous knob of butter, or a good olive oil.
Approx 2 Tbsp of breadcrumbs
Here's how -
Do let us know how you get one and do please share your festive spud pics with us!