Delicious Potato Recipes: Fish and Potato Bake and Spiced Roast Potatoes

Indulge in a creamy gratin with layers of potatoes, smoked trout, and cavolo nero, all coated in a seasoned cream sauce and finished with gruyere. This dish is the ideal comforting potato entree. For a tasty take on crispy spuds, prepare crisp roast potatoes mixed in a herb-infused butter emulsion made with white wine.

Potato Gratin with Smoked Trout and Kale

Prep 15 min
Cook 2 hr 15 min
Serves 4

600ml heavy cream
3 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 branches fresh thyme
Zest of 1 fresh lemon
Grated nutmeg
Salt and white pepper
25g butter
1 yellow onion, peeled and cut into thin slices
200g cavolo nero, stem removed, leaves roughly sliced
750g potatoes, peeled and cut into thin slices
200g thinly sliced trout
3 branches dill, minced
150g finely grated cheese

Place the cream into a saucepan and add the garlic, rosemary, thyme, lemon zest, and a dash of nutmeg. Season generously with salt and white pepper, then place over a medium-low heat and heat for about 10 minutes, to flavor and creamify. Remove and discard the garlic and herbs.

Heat the butter in a skillet on a medium heat, chuck in the sliced onions and fry for four to five minutes, until tender. Stir in the cavolo nero, salt generously and fry until the cabbage cooks down. Turn off the heat.

Place the cut potatoes in a single layer in the bottom of a large rectangular baking dish. Layer with a amount of the onions and cavolo nero, then pour over some of the cream mixture and season. Layer with portions of smoked trout and a handful of chopped dill, then top with some cheese. Repeat the process until you get to the top of the baking dish, making sure the final layer is potatoes covered with cream and cheese.

Roast at a moderate oven for about 2 hours, or until soft all the way through.

White Mulled Wine Roast Potatoes

Prep 15 min
Cook 1 hr 10 min, plus cooling
Serves 4

6 potatoes, peeled and quartered
1 stock cube
Flaky salt and black pepper
4 tbsp vegetable oil
200ml wine
½ shallot, peeled and chopped
3 cloves of garlic, peeled and minced
Nutmeg
2 spice cloves
Zest of 1 lemon, in strips
50g rich butter
2 sprigs rosemary, leaves removed and chopped
2 stalks fresh thyme, leaves plucked and finely chopped
3 branches sage, leaves removed and minced

Put the quartered potatoes in a saucepan of cold water, mix in the stock cube and season with salt. Bring to a boil , then boil the potatoes for about 10 minutes, until they fall off the tip of a sharp knife. Strain, then place a towel over the colander and allow to steam-dry for 10 minutes. At the same time, heat the oven to 200C.

Pour the oil into a tray and place it in the oven to get really hot. When the potatoes are steamed, carefully add them to the hot oil and turn with a utensil, so they're evenly covered. Bake for 30 minutes, then toss them and return in the oven for additional time.

While roasting, set a pot on a strong heat, pour in the white wine, then stir in the shallots, garlic, nutmeg, cloves, and lemon zest, and cook until the liquid has halved. Stir in the butter and herbs, then fish out and throw away the cloves and lemon zest. At this stage, the potatoes should be ready.

Toss the potatoes in the butter emulsion, season and serve immediately.