*I would love to win with the Hot Potato Blogger Challenge*
After the winning combination & flavour appeal I had with the “It’s All About The Potato Bread”, I needed another two recipes that had more “wow” appeal than just a bowl of boring old mash. One of my most favourite things are golden, SUPER crunchy roasties, also known as the ultimate Roast Potato. Roasties might seem like a simple side to some, but not to me… I can quite happily munch my way through an entire tray, along with a crispy, green salad… Although these potatoes are roasted, I prefer to call them “Smashed Roasties” – Recipe down below…
Golden, crunch glory…
Along with the “Smashed Roasties”, I had a few spare potatoes lying around (as one does when taking on a potato challenge). That meant next up was a little recipe I like to call… “Potato Blinis with Spinach Cream Cheese & Smoked Salmon Trout” – recipe also down below… (you can thank me later for this one)
“Smashed Roasties”
Flavour Combinations:
250g Baby Potatoes, washed
250g Mediterranean Potatoes, washed
4 tbsp (60ml) olive oil
2 sprigs fresh rosemary
Sea salt & freshly ground black pepper
2 tbsp (30ml) grated Parmesan Cheese
Zest of 1 lemon
How To Do It:
1. Place the potatoes on a large, heatproof plate, prick each potato a few times & microwave for 5-6 minutes.
2. Remove from the microwave & place on a large roasting pan. Squash each potato with the back of a knife (you want to smash them).
3. Drizzle with olive oil, scatter with fresh rosemary & season well with sea salt & freshly ground black pepper. Place in a preheated 220C oven for 20 minutes. Toss the potatoes halfway through roasting.
4. Dust the potatoes with the Parmesan & place back in the oven for a further 5 minutes until crunchy & golden. Scatter with lemon zest just before serving.
“Potato Blinis with Spinach Cream Cheese & Smoked Salmon Trout”
Flavour combinations:
1 1/2 large potatoes, peeled, chopped & boiled
2 tbsp (30ml) milk
50g cake flour
1 tsp (5ml) baking powder
3 large eggs, separated
2 tbsp (30ml) sour cream
3 tbsp (45ml) chopped fresh dill
Sea salt & freshly ground black pepper
*Butter, for frying*
For the spinach creamed cheese:
2 large handfuls baby spinach
1 tub (410g) plain cream cheese
2 tbsp (30ml) chopped fresh dill
Squeeze of lemon juice
Sea salt & freshly ground black pepper
Smoked salmon trout, so serve
Fresh dill, to serve
How To Do It:
1. While the potatoes are still hot, mash with the milk and set aside to cool.
2. Once cooled, add the flour, baking powder, egg yolks, sour cream, dill and season well with sea salt & freshly ground black pepper. Mix well.
3. In a separate bowl, beat the egg whites to form stiff peaks. Gently fold the egg whites into the potato mixture.
4. Grease a non-stick frying pan with some butter. Drop spoonfuls of the blini mixture into the pan. Cook for 1-2 minutes on each side. Repeat with the remaining mixture.
5. For the spinach cream cheese; add the spinach to a clean pan, along with 2-3 drops of water and cook until wilted. Remove from the heat and cool. Once cooled, squeeze all the liquid from the spinach and chop finely.
6. Combine the chopped spinach with the cream cheese, dill & lemon juice. Season well with sea salt & freshly ground black pepper.
7. Add some of the spinach cream cheese to each blini & top with smoked salmon trout. Garnish with dill just before serving & a grinding of black pepper.
