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Christmas Feast: Potatoes For Everyone!

December 21, 2017

When it comes to festive season feasts – whether you do a lunch or a dinner – you’re almost guaranteed to find at least one potato dish at any typical household’s Christmas do.

And not that we’re complaining; potatoes are great. Not only are they versatile and inexpensive, they cater for both vegetarians, vegans and meat-eaters.

Therefore, we decided to round-up our top three potato dishes that would be a hit at any festive season feast.

Gourmet Potato Salad

Ingredients:

6 – 10 medium sized potatoes

2 cups organic mayonnaise

½ cup sour cream

1 cup chopped chives

½ cup chopped spring onions

2 tablespoons sugar

Start by peeling the potatoes and either boiling or steaming them until they are soft. Once they are cooked through, let them cool down to room temperature for at least 30 mins.

Proceed to dice your potatoes into cubes.

Once the potatoes have been diced, throw them all into a big mixing bowl. Then start mixing your sauce.

Start by adding the mayonnaise and the sour cream into a bowl and mix well. Then, once the mixture is smooth, cover the potatoes in the large mixing bowl with the sauce and mix well as to cover all the potato cubes.

Then, sprinkle two tablespoons of sugar over the potato mix and mix well.

Chop your chives and spring onions finely and add it to the potatoes and mix well.

Place in the fridge for about an hour and serve cold.

Classic Roast Potatoes

Ingredients

10 – 12 large potatoes

Olive oil

Sea Salt

Black Pepper

4 garlic cloves

1 cup chopped parsley

Start by cutting your potatoes lengthwise in half (you can do quarters if you prefer) and placing them on a baking tray or ovenproof dish.

Pre-heat your oven to 200 degrees celsius.

Drizzle olive oil over the potatoes and coat them liberally with sea salt and black pepper. Make sure they are covered in seasoning on both sides.

Peel four, fresh garlic cloves and place them with the potatoes on the baking tray or in the oven proof dish.

Place the tray or dish in the oven and allow to slow roast for at least one hour. Check on your potatoes and if you want a more crispy skin, let it bake at a lower temperature for another 15 – 20 mins.

Remove from the oven ad sprinkle with more sea salt.

Finely chop a cup of parsley and sprinkle over the potatoes while still hot.

Serve hot.