If you’re confused about which potato is the best for your cooking needs, Desiree potatoes are a great all-rounder.
Desiree’s are both waxy and floury — having a pink-red skin and creamy yellow flesh. They are normally larger, longer and oval shape. They are good roasted, sliced into chips or wedges or used in salads, but can also be used in mash.
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1. Rosti Potatoes
- Par boil 5 medium potatoes (should be still hard, not mushy).
- Grate on the thicker side of grater and squeeze all the water out (Use kitchen cloth if required).
- Add 2 whole eggs and season with salt and pepper. Add chopped parsley or spring onion (optional).
- Heat 2 tbsp oil in a pan and place your molded rosties (not too thin as they will break or too thick as they will not be cooked equally).
- Cook each side on medium-high for 3-4 minutes until ready.
- Chef tip: Serve with Smoked Salmon and Sour Cream.
2. Potato Galette
- Ingredients: 60g melted butter, 1kg desiree potatoes (unpeeled and thinly sliced), 50g grated Parmesan cheese (or any vegetarian hard cheese).
- Preheat oven to 200°C. Brush a 20 cm (base) round springform pan with a little of the butter.
- Line base of pan with a layer of potato slices, overlapping slightly.
- Brush with butter and sprinkle 2 tablespoons cheese. Season with salt and pepper.
- Repeat layers 4 times to make a total 5 layers.
- Bake uncovered for 50 – 55 minutes until potatoes are tender and top is golden.
- Stand for 5 minutes. Release pan and slide galette onto a serving plate.
- Cut into wedges.
- Chef tip: Serve with roast chicken or grilled fish.
3. Potato Gnocchi
- Ingredients: 1kg desiree potatoes, 300g all-purpose flour and 60g grated Parmesan cheese.
- Place potatoes in a large pot and cover with cold water.
- Place the pot over a medium heat, bring to the boil and cook for 10-15 minutes or until the potatoes become tender.
- Drain well and allow them to sit for 5 minutes.
- Press the hot potatoes through a ricer or coarse sieve into a large bowl (do not use a hand masher as the gnocchi will be tough and doughy).
- Sift flour into the bowl, add Parmesan cheese and season generously with salt and pepper.
- Use your hands to mix until just combined. Be careful not to over mix.
- Place the dough onto a lightly floured surface and cut into 6 even pieces.
- Roll each piece into 2cm think long sausages and then cut 1 cm pieces to form gnocchi.
- Chef tip: Gnocchi are best eaten on the same day. However, if you want to make them in advance, chill cooked gnocchi in cold water, gently strain them and toss with a little olive oil. Store in the fridge for 2 days. Just blanche the gnocchi for 2 minutes in hot water when ready to eat. Gnocchi can also be pan fried in olive oil and garlic for delicious fried potato dumplings.
4. Baked Potatoes
- Ingredients: Desiree Potatoes, Olive oil, Sea salt
- Scrub potatoes with a hard vegetable brush and pat dry with a paper towel or dish cloth.
- Rub olive oil and salt all over the potatoes to get them nicely covered (Chef tip: I use 1/4 teaspoon salt and 1/2 teaspoon oil per potato)
- Prick each potato 6 – 8 times with a fork. This allows air to escape while cooking. Place the potatoes on the middle rack of your oven.
- Chef tip: Do not wrap in foil or put on a baking tray. This helps bake all round crisp potatoes. Pop a foil lined tray on the bottom rack to catch any liquid escape from the baking potatoes.
- Bake for 1 hour or until a fine skewer can pass through to the center.
- To serve: Make a cross cut on the top with a sharp knife and firmly squeeze your potato so it opens at all four points. Season with salt and pepper and put a knob of cold butter or sour cream in the middle.