Brought to you by Bord Bia
This NYE, it’s time to let potatoes take centre stage.
When New Year’s Eve rolls around, we’re all guilty of popping some snacks in a bowl and calling it a night. This year, however, we’re intent on wowing our guests with sumptuous home-made dishes.
Our secret ingredient? The tasty spud. That’s right, potatoes might just be the ultimate crowd-pleaser, and as we start planning our NYE menu, we’ve teamed up with Bord Bia’s ‘Potatoes Prepare to be Surprised’ campaign to bring you three delicious dishes that will hit the spot as we ring in the New Year. These recipes are bound to bring joy to your NYE gathering, whether you’re hosting a swanky dinner or you’re just having some friends and family over for an intimate evening.
Whatever your NYE looks like this year, let the potato play a starring role with these three tasty recipes.
Light Potato and Feta Croquettes
Ingredients
- 4 Rooster potatoes
- 100g feta cheese plus some extra for the dip
- 1 egg
- 4 tbsps breadcrumbs
- Salt and pepper
- 1 tbsp oil
- 1 tbsp thyme
Method
- Wash and peel the potatoes and cut into wedges. Place in a pan of cold, salted water and simmer for 15 minutes until the water begins to boil, then drain
- Smash the potatoes into a smooth mash. Season and set aside.
- Preheat the oven to 250°C.
- Cut the cheese into small cubes.
- Mould the mashed potatoes into small balls 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 them in the oven for 10 minutes.
To make the feta cheese dip
- Crumble the leftover feta cheese, and mix it with the olive oil, thyme, salt and pepper.
- Serve the croquettes with the dip.
Light Massaman Chicken and Potato Curry
Ingredients
- 2 Rooster potatoes
- 2 tbsp Rapeseed or olive oil
- 2 red onions, peeled and roughly chopped
- 1 cinnamon stick
- 1 red chilli, seeded and chopped
- 450g chicken breast cut into cubes
- 3 tbsps massaman curry paste
- 1 can low-fat coconut milk
- 1 tbsp fish sauce
- 5 kaffir lime leaves
- 300g kale
- 50g unsalted peanuts
- Freshly ground black pepper
Method
- Cut the potatoes into 2½ cm cubes.
- Heat the oil in a large casserole dish or large frying pan with deep sides.
- Add the onion, cinnamon and chilli and cook until the onions have softened.
- Add the cubed chicken seasoned with pepper and continue frying until the chicken turns white.
- Add the potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water.
- Bring to the boil, then reduce heat and simmer for 15 minutes.
- Stir in the kale and cook for a further 5 minutes.
- Serve with chopped, unsalted peanuts.
Baked Camembert with Oven-Baked Potato Wedges
Ingredients
- 6 Rooster potatoes
- 1 garlic clove
- 1 juiced lime
- 1 tsp rapeseed or olive oil
- 50g butter
- 250g Camembert in a round, wooden box
- Handful of fresh rosemary, loosely torn
- Pink peppercorns, freshly ground
- Salt and freshly ground black pepper
Method
- Preheat the oven to 180°C.
- Wash and cut the potatoes into wedges, place in an ovenproof dish.
- Melt the butter with the oil and crushed garlic and season with salt and pepper and add lime juice. Coat the potato wedges with the mixture and place on a baking tray.
- Place in the middle of the oven and cook for 20 to 25 minutes.
- Meanwhile, take the Camembert and carve cuts into its top. Add rosemary and season with pink pepper.
- Put the Camembert in the oven and let it melt for the remaining 15 minutes.
- Remove the cheese from the oven and serve immediately with the roasted potato wedges.
Sponsored by Bord Bia.
