THIS FRIDAY, October 2nd, marks a very special day in Ireland.
National Potato Day was created to celebrate one of the Emerald Isle’s most popular foods.
It’s a chance to indulge in one of the most versatile vegetables on the dinner plate, whether baked, fried or sautéed.
National Potato Day is the brainchild of Bord Bia, who were eager to celebrate the humble spud with a selection of recipes shared on social media.
Shared under the hashtag, #NationalPotatoDay campaign, Bord Bia have shared a selection of inspired potato recipes and kitchen skill videos.
“This year we want to show people that potatoes are easy, and healthier to prepare with their skins left on, as well as quick to cook once chopped into smaller pieces," said Lorcan Bourke, Bord Bia's fresh produce and potato manager.
It’s coming at the perfect time, with many families stuck indoors due to the cold weather and ongoing coronavirus restrictions.
The situation has forced many to buff up on their culinary skills – which is where potatoes come in.
According to Bord Bia there has been a 24% rise in the number of potatoes being purchased across Ireland, with many embracing the simple spud during these times of uncertainty.
With that in mind, they’ve come up with five potato-based recipes, all of which can be found on their website. Here are two of the Irish Post’s favourites.
Potato Pancakes (for one)
- 350g mashed potato
- 250g plain flour
- 1 tsp baking soda
- 300ml buttermilk
- 6 spring onions, finely sliced
- 1 tbsp butter
- sea salt and ground black pepper
- For the pancakes, put the mashed potato, flour, baking soda and spring onions in a large mixing bowl and mix until evenly combined. Add the milk, little by little, until you have a wet, dropping consistency. Season to taste with sea salt and ground black pepper.
- Heat a non-stick frying pan over a medium-high heat with a little butter. When the butter begins to foam, spoon heaped tablespoon measurements of the mixture into the frying pan and fry for 3-4 minutes on each side until golden brown.
- Remove from the pan and place on a plate lined with kitchen paper. Repeat with the remaining mixture. Keep warm in a low oven. Serve with tomato sauce and a side salad.
- Serve with a chilli, yogurt and garlic dressing and a green salad.
Potato Rosti (for one)
- 300g Rooster potatoes
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small red onion, thinly sliced
- 1 tbsp greek yoghurt
- 1 tbsp chives, chopped
- Salt and Pepper
- Grate the potatoes with a coarse grater.
- Using the piece of kitchen paper, squeeze out as much liquid from the potatoes as possible.
- Preheat the oven to 200ºC. Heat the oil and butter in a heavy based frying pan (cast iron is best) then add the grated potato and press down.
- Cook very gently for about 10 minutes, loosening the rosti after a couple of minutes so it doesn’t stick and becomes golden brown all over.
- Season with salt and pepper and place in the oven for about 20 minutes to finish cooking.
- Serve with red onion, yoghurt and chopped chives.
Check out the rest of the Bord Bia recipe here.