canterbury’s own lifestyle magazine / a great local read

It makes sense that the crème de la crème of potatoes is coming from our beautiful neck of the woods – enter Oakley’s Premium Fresh Vegetables from Southbridge. This family-run farm is producing some of the country’s most exciting produce, and their potatoes are out-of-this-world DELISH. Washed and ready to be chopped, steamed, mashed, roasted, boiled and fried straight from the supermarket bag. Oakley’s potatoes are an all-rounder variety, meaning they can be used in limitless ways and not cornered into the mash-only realm of a floury spud. These buttery beauties are also a great source of vitamin C and potassium so we are ticking nutrition boxes too!

I loved writing these recipes and I am hoping they inspire you to look at potatoes not just as a classic go-to side, but something that can truly dazzle as the main event. Here are my top tater tips to get you using these golden nuggets with confidence in your kitchen:

Always start with cold water when boiling potatoes. These buttery gems need time to come to terms with the heat and from cold we allow the starch to ease into being blasted into the land of 100 degrees and soft pillowy taters. It’s not worth boiling a kettle, a cold start ensures potatoes are cooked through evenly and perfectly every time.

When boiling in a liquid, don’t stop at water. While salt is a must, why not take it up a level? Try cooking in stock, throwing in some bay leaves, herbs or even some vinegar for some salt and vinegar vibes. By imparting flavour from the get-go, we get to control what flavour direction our taters go in, which can only make for more deliciousness.

Embrace the skin. The beauty of Oakley’s potatoes is they have been washed and prepped to the point where we can be plopping them straight into the pot. Put away the peeler, the skin on these guys is delicious and sweet. Plus, less fuss required so it’s a no-brainer.

Taters don’t need much to be amazing, but a few pieces of equipment could set your mash apart from the rest. Get yourself a ricer for mashed potatoes so as to not overwork the spuds. A mandolin for ever-so-thin-slices, that a knife just can’t do justice, while cutting tools like the crinkle cutter are great for improving the surface area on our potatoes. Max area equates to max goldenness.

Think outside the norm: let’s take a moment to appreciate the beauty of the Purple Heart potatoes. Out of this world and so fancy. Make sure you give these a go! They have an incredible sweetness and are so pretty.

Sam ParishRecipes, words, styling & images Samantha Parish

 

 

 

 

Vegan Trio 
Potato Salad with Cashew Aioli

Begin this recipe one day ahead
Serves 6-8 as a side
Prep 15 mins plus soaking time
Cook time 30 mins

50 g Oakley’s Baby Trio of Gourmets
½ bunch parsley, finely chopped
1 eschalot, finely chopped
juice of 1 lemon
1/3 cup extra virgin olive oil, plus extra to drizzle
2 tbsp finely chopped capers, plus 1 tbsp brining liquid
dill sprigs and snow pea shoots 
to serve

Cashew Aioli
1½ cups (200 g) raw cashews, soaked overnight in water
½ cup (125 ml) oil (I used a mixture of olive and veg oil)
2 garlic cloves
1½ tbsp Dijon mustard
1½ tbsp apple cider vinegar

Vegan Chicken Salt
2 tbsp iodised salt
1½ tbsp mixed seeds, I used black and white sesame seeds, fennel seeds and caraway
1 tbsp garlic powder
1 tbsp onion powder
2 tsp brown sugar

To make the vegan chicken salt, combine all ingredients in a microwave-safe container and microwave on high in 30 second bursts, stirring in between, for 2 minutes or until darkened slightly and aromatic.
Place 2 tbsp of the chicken salt in a saucepan with potatoes. Cover with cold water and bring to the boil then cook for a further 15 minutes or until potatoes are just cooked through. Strain and transfer to a tray to cool completely – this can be done the day before.

Meanwhile for the cashew aioli, place soaked and drained cashews, oil, garlic, mustard and vinegar in a blender or small food processor and whiz until finely chopped and paste-like. Add ½ a cup of water and whiz once more until smooth and thick. Add more water as you go until it reaches your desired looseness. I like mine quite thick.

To serve combine parsley, eschalot, juice, oil, capers and caper liquid in a bowl. Slice potatoes into thick pieces and add to bowl. Season with prepared salt to taste. Schmear serving dish with aioli, and top with potatoes.

Finish with snow pea shoots and dill and serve drizzled with oil and with extra chicken salt alongside.

Turmeric and Tandoori Potatoes 
with Spiced Lamb Mince

Serves 4
Prep 15 mins
Cooking 25 mins

600 g Oakley’s Baby Golden Gourmets, cut into 2 cm pieces
2 cups (500 ml) chicken stock
1 tsp turmeric powder
1 red onion, half thinly sliced, half finely chopped
juice of 1 lemon
1 long green chilli, thinly sliced
1 tbsp vegetable oil
2 tsp mustard seeds
2 tbsp tandoori paste
400 g lamb mince
½ cup (125 g) Greek-style yoghurt
2 tsp coriander chutney (found at Indian grocers, sub with chopped coriander)
5 baby cucumbers, thinly sliced
coriander leaves and papadums 
to serve

Place potatoes, stock and turmeric in a microwave-safe bowl. Cover and cook on high for 6–8 minutes or until potatoes are just tender.
Meanwhile, massage sliced onion and a pinch of salt in a bowl. Add lemon juice and chilli and stand to pickle.

Heat oil in a deep-sided frypan. Add reserved finely chopped onion and mustard seeds and cook for 1 minute or until softened and beginning to pop. Add tandoori paste and lamb mince and cook, using a wooden spoon to break up, for 3–4 minutes or until mince is browned. Add potatoes and cooking liquid and bring mixture to the boil. Cook, stirring regularly, for 10 minutes or until liquid has been absorbed and mixture is sticking to the bottom of the pan.

Combine yoghurt and coriander chutney in a bowl and season to taste.
To serve, transfer potato mixture to a serving dish. Add dollops of coriander yoghurt and scatter with cucumber, coriander leaves, pappadums and pickled onion.

Crisp Potato and Fennel Rostis with Paprika-Glazed Salmon

Serves 4
Prep 20 mins
Cooking 25 mins

500 g Oakley’s Classic Golden 
Gourmet potatoes
150 g fennel (approx. ½ a small 
fennel, I used the remainder 
in the salad)
1 tbsp lemon juice, plus wedges 
to serve
2 eggs
2 tbsp gluten-free flour
1 bunch chives, thinly sliced
vegetable oil for shallow frying
sour cream and salad leaves to serve

Glazed Salmon
1/3 cup (80 ml) runny honey
1/3 cup extra virgin olive oil
1 tbsp smoked paprika
600 g skin-on pin-boned salmon fillet

Preheat oven to 200°C. Grease and line two baking trays with baking paper and place a metal rack over one of the trays.

Coarsely grate potato and fennel and combine in a bowl with lemon juice and 1 teaspoon salt. Transfer to a sieve and drain for 10 minutes, pressing down every so often to remove excess liquid. Combine in a bowl with eggs, flour and most of the chives. Season with pepper.

Heat oil in a frypan over medium heat, add quarter cups of potato mixture to oil and cook in batches, turning halfway, for 3–4 minutes or until golden. Transfer to tray with rack and continue with remaining mixture.

For the salmon, combine honey, oil and paprika in a bowl. Place salmon on baking tray (skin in contact with tray) and pour over mixture. Roast for 12–15 minutes or until just cooked through – remembering salmon will continue to cook after it’s removed from the oven. Add the rostis in the last 5 minutes of cooking to heat through.

Serve glazed salmon and rostis with sour cream, salad leaves and lemon wedges for guests to top and serve themselves.