*I would love to win with the Hot Potato Blogger Challenge*
Last week I received a rad little hamper of goodies. A bag full of my favourite kitchen staples – salt & pepper grinders, olive oil, rosemary, garlic AND potatoes! A host of potatoes. Not forgetting a handy Woolies voucher. Lovely jubbly. Large baking potatoes, baby potatoes, even those gorgeous fleshy, yellow, Mediterranean types. Why so many potato goodies? Well, as the first line in this post states… I want to win the Hot Potato Blogger Challenge (obviously). I’m not usually one for competitions but I do love a potato, or 5.
Once I had my potato stash, I started thinking of a recipe that would ensure that potatoes are the star of the show. I had a hunch most people would attempt some sort of soup. Or frittata. Or potato bake… All incredibly delicious but pretty stock standard. I thought of flavours I wanted to use & then it all came together – Cheesy, Corn & Potato Bread aka “It’s All About The Potato Bread”.
“It’s All About The Potato Bread”
This savoury bread can be eaten on it’s own, with a good smear of Roasted Garlic & Parmesan Butter (I’ve included that recipe – it’s a must!) with a soup, stew, or turned into a sandwich… It’s just the most delicious thing. And why? Thanks to those fluffy, gorgeous potatoes that make it light & luscious. I also really love the idea of using the entire potato – skins & all!
A generous smear of Roasted Garlic & Parmesan Butter & a few crunchy, chopped up potato skins
Flavour Combinations:
2 large potatoes, washed
1 tbsp (15ml) olive oil
7 garlic cloves, skin on
Sea salt & freshly ground black pepper
2 1/2 cups (625ml) cake flour, sifted
1 tbsp (15ml) baking powder
1 tbsp (15ml) sugar
100g grated Mature Cheddar Cheese
4 tbsp (60ml) grated Parmesan
2 tsp (10ml) chopped, fresh rosemary
1/2 tsp (2.5ml) Smoked Paprika
1 tin (410g) whole corn kernels, drained
4 large eggs, beaten
1/2 cup (125ml) butter, melted
1 cup (250ml) milk
For the Roasted Garlic & Parmesan Butter:
125g unsalted butter
2 tbsp (30ml) grated Parmesan Cheese
Sea salt & freshly ground black pepper
How To Do It:
1. Peel the potatoes & place the skins & garlic cloves on a baking tray. Drizzle with oil oil & season with sea salt & freshly ground black pepper. Place in a preheated 200C oven and bake for 20-25 minutes or until golden & crisp. Remove from the oven & set aside to cool.
2. Boil the peeled potatoes until just cooked & cool. Once cooled, grate & set aside.
3. In a large bowl, combine the flour, baking powder, sugar, Cheddar cheese, 3 tbsp (45ml) grated Parmesan, grated potatoes, rosemary, smoked paprika, corn kernels and season well with sea salt & freshly ground black pepper. Mix well.
4. Add the eggs, butter and milk to the flour mixture & mix well to form a soft, batter-like dough.
5 Place the dough in a well greased, standard loaf pan. Roughly chop the potato skins & scatter on top of the dough, along with the remaining Parmesan & freshly ground black pepper. Place in a preheated 180C oven & bake for 1 hour & 15 minutes or until a skewer inserted comes out clean & the top of the bread is crunchy & golden.
6. Remove from the oven & cool in the tin.
7 For the Roasted Garlic & Parmesan Butter; combine the butter with roasted garlic cloves (squeeze from the skins & roughly chop). Add the grated Parmesan cheese & season well with sea salt & freshly ground black pepper. Slather on pieces of “It’s All About The Potato Bread”.
“It’s All About The Potato Bread” keeps well for two days outside of the fridge (if it lasts that long).
