The humble spud has had a boujee makeover in these delicious dishes

Whether you’re a fan of them mashed, roasted or baked to perfection, there are countless ways to serve the humble potato. From chips that are crispy on the outside but fluffy on the inside to delicious dauphinoise, the unsuspecting spud, can do just about anything.

They’re a good source of heart-healthy fibre, while the sweet potato variety (which is actually a root vegetable and sometimes referred to as a ‘yam’) is incredibly nutritious, rich in fiber and vitamins, A, C and B6. So get creative – whether you’re a fan of hummus and flatbreads, love a crispy new potato or think spiral sweet potatoes are more up your street, there’s a mouthwatering recipe for all.

Here’s three indulgent but simple dishes perfect to try out at home this week…

Sweet potato hummus with char-grilled flatbreads

SERVES 4-5


Sweet potato hummus with char-grilled flatbreads

Ingredients

  • 2 medium sweet potatoes
  • 2 tbsp olive oil, plus extra for drizzling
  • 1⁄2 tsp chilli flakes, plus extra for sprinkling
  • 1⁄2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp garlic-infused olive oil
  • 3 tbsp tahini
  • 1 lemon, halved for juicing
  • Sea salt and pepper
  • 1 tbsp zaatar

For the flatbreads

  • 220g gluten-free self-raising flour, plus extra for dusting
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp fine sea salt
  • 1⁄2 tsp cumin
  • 200g full-fat yoghurt
  • Olive oil, for cooking

Method

  1. Heat the oven to 200oC/ 180oC fan/gas mark 6.
  2. Peel the sweet potatoes and cut them into small chunks, then tip them on to a baking tray.
  3. Drizzle over the olive oil and sprinkle on the chilli flakes, cumin and smoked paprika. Toss everything together so the potatoes are evenly coated, then shuffle them into a single layer.
  4. Roast for 30 minutes, or until the potatoes are soft and tender. Remove from the oven and leave to cool.
  5. Tip the cooled sweet potatoes into the bowl of a food processor. Drizzle over the garlic-infused olive oil and tahini and squeeze on the juice of the lemon.
  6. Blitz for a minute to a chunky purée. Keeping the motor running, slowly add 60-80ml of cold water and blitz until you have a silky-smooth consistency. Spoon the hummus into a serving bowl, drizzle with a little extra olive oil and sprinkle over the zaatar and a few extra chilli flakes.
  7. To make the flatbread dough, mix together the flour, baking powder and sea salt. Add the cumin and yoghurt and combine using a wooden spoon.
  8. Knead the dough against the sides of the bowl. Shape into a ball, cover with a clean tea towel and leave to rest for 10 minutes.
  9. Divide the dough into six. Generously flour your work surface and roll out the first piece of dough into a thin circle. Add a little oil to a frying pan and place over a high heat. When hot, add the flatbread and cook for a couple of minutes on each side, until puffed and golden.
  10. Repeat with the rest of the dough, keeping the cooked flatbreads warm under a tea towel as you go. Serve with the hummus.

Crispy smashed new potatoes with whipped feta

SERVES 6-8


Crispy smashed new potatoes with whipped feta
Crispy smashed new potatoes with whipped feta

Ingredients

  • 1.5kg new potatoes
  • 6 tbsp olive oil
  • Sea salt and black pepper
  • 1⁄2 400g jar of roasted red and yellow peppers, drained and at room temp
  • 1 tbsp red wine vinegar
  • 50g Walnuts
  • A handful of basil leaves

For the whipped feta

  • 200g feta
  • 200g natural yoghurt
  • 2 tbsp extra-virgin olive oil
  • Juice of 1⁄2 a lemon

Method

  1. Heat the oven to 200oC/180oC fan/gas mark 6.
  2. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes, or until the potatoes are just tender. Drain the potatoes and transfer them to a large baking tray. Allow them to steam-dry for a few minutes.
  3. Using a heavy bottomed pan, or another tray, push down on the potatoes, crushing them just enough so they crack open. Drizzle over the olive oil and season well, then roast for 40-45 minutes, or until they are crispy and golden brown.
  4. Meanwhile, place the feta, yoghurt, olive oil and lemon juice in a food processor. Season well and blitz until the mixture is smooth and creamy.
  5. Take the red and yellow peppers and finely chop them. Then place them in a small bowl, pour over the red wine vinegar and stir to combine. Set aside until you’re ready to serve.
  6. Lightly toast the walnuts in a dry pan over a medium heat, until they are golden and fragrant. Remove from the heat and roughly chop.
  7. Spoon the whipped feta on to a serving platter and spread out with the back of a spoon.
  8. Tumble the golden new potatoes on top, spoon over the peppers, sprinkle over the walnuts and scatter over the basil leaves before serving.

Spiral sweet potatoes with sumac

SERVES 4-6


Spiral sweet potatoes with sumac
Spiral sweet potatoes with sumac

Ingredients

  • 4 medium sweet potatoes
  • 4 tbsp olive oil
  • 2 tbsp sumac
  • 1 tsp smoked paprika
  • Sea salt and pepper
  • 25g butter
  • 2 ripe peaches, roughly chopped
  • 150g burrata
  • 50g pistachios, roughly chopped
  • A small bunch of mint, leaves picked
  • 1 tbsp extra-virgin olive oil
  • 1 tsp flaky salt

Method

  1. Preheat the oven to 180oC/160oC fan/gas mark 4 and have a baking tray ready. Give the sweet potatoes a good scrub.
  2. Microwave the potatoes for a minute. Leave to cool slightly and soften enough to insert a skewer through the middle.
  3. Then thread the potatoes on to a skewer each (4 in total) and, using a sharp knife, cut the potato in a spiral or corkscrew motion, starting at the top and going all the way to the bottom – make sure you cut all the way through to the skewer. Then carefully pull open the sweet potatoes and place on the baking tray.
  4. Drizzle the olive oil all over the potatoes and sprinkle on the sumac and smoked paprika, rubbing them into all the nooks and crannies. Season the potatoes generously, then bake for 45-50 minutes, or until golden on the outside and soft on the inside.
  5. Carefully remove the potatoes from the oven, place on a serving platter and spread over the butter.
  6. Tumble on the chopped peaches, tear over the burrata and sprinkle with the pistachios and mint leaves. Drizzle on a glug of extra-virgin olive oil and sprinkle with a little flaky salt to serve.

Recipes created by Emma Hatcher, developed for Seasonal Spuds. For more information, visit seasonsbuds.com

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