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The humble potato: whether mashed, fried, baked or roasted, there are many different ways to cook one. However you prepare it though, one thing's for sure – it’s hard to beat a spud as a comfort food.
Most of us who like to cook at home know the basics when it comes to cooking potatoes: we can knock up a crispy roast potato, sure, or work up a creamy mash and we all know that when it comes to potatoes, fat is your friend.
However, if you’re looking to take your potato cooking up a level, you’ll love these recipes from chef Adam Smith of Michelin-starred Woven restaurant at Coworth Park in England. He’s got the ultimate recipes for chunky chips, mash, loaded potato skins and much more. Enjoy!
1. Beef fat potatoes
At Woven, Adam Smith serves his beef fat potato (top right) with Hereford beef, onion, tendon and tongue
Serves: 2
Equipment needed
2 x 9cm/3.5-inch x 4cm/1.6-inch pan
1 greaseproof paper cartouche, 9cm/3.5-inch diameter
Japanese mandolin
35mm/1.4-inch round cutter
Large sauté pan
Pastry brush
Ingredients
800g/1.8lbs peeled Agria potatoes (as large as possible)
250g/0.5lbs beef dripping
2 cloves of garlic
Salt and pepper
Method
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Place the dripping into a saucepan to slowly melt.
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Preheat the oven to 175°C/350°F.
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Slice one potato 3mm thick on a Japanese mandolin.
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Stamp out 15 discs using the cutter.
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Slice another potato 2mm thick on the Japanese mandolin.
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Cut these into 2cm/0.8-inch-wide strips keeping them as long as possible (you will need at least 16 strips).
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Ensure to keep all of the potato trimmings.
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Reserve all of the cut discs and strips to one side.
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Any leftover potatoes should be sliced 3mm thick.
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In a large sauté pan add roughly ½ the beef dripping before adding the potatoes.
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Cook these slowly for 6-8 minutes on a low heat.
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While the potatoes are cooking, finely chop the garlic cloves before adding to the potatoes along with salt and pepper.
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Continue to cook for a further 6-8 minutes until the potatoes are evenly cooked and without colour.
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Brush the bottom and sides of your pan with beef fat and gently warm.
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Arrange the discs on the bottom of the pan, starting with one disc at the centre and the rest slightly overlapping around that to form a perfect galette.
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Take the strips of potatoes and start to place these up the sides of the pan ensuring there is a slight overlap on the galette at the bottom and that they overhang the top rim of the pan. Continue until all sides are covered.
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Press the cooked potatoes and garlic into the middle of the pan until 4/5 full.
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Fold the overhang of potato strips into the centre and then cover with the greaseproof paper cartouche.
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Place the second pan on the top as a weight.
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Spoon over 3 tablespoons of beef dripping before putting the pan onto the stove on low heat. Cook for around 10-12 minutes, be careful the fat will start to bubble over.
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Keeping the pan on top, place into the oven at 175°C/350°F for 40 minutes.
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Remove from the oven and allow to rest for 8-10 minutes before turning out (the potatoes should be beautifully golden brown and crispy).
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Season with a little sea salt and serve.
Note: the type of potatoes will vary throughout the year, however in general if a potato is good for roasting or chips (fries) it will work.
