Yes spud lovers, It’s that time of year again to celebrate the nation’s love for potatoes.
Bord Bia’s National Potato Day will take place on Friday 2 October. The annual celebration honours one of Ireland’s favourite foods, the versatile and delicious potato.
Nowadays, it’s not a matter of slapping a big knob of butter and a sprinkle of salt and pepper on the boiled potatoes and away you go.
Oh no, As part of this year’s National Potato Day campaign, Bord Bia will share a series of potato recipes and kitchen skill videos on its social media channels, along with simple and easy-to-prepare potato recipes on BordBia.ie
Bord Bia Fresh Produce and Potato Manager Lorcan Bourke said: “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. We’ll be sharing more potato tips, skills and recipes in the lead up to National Potato Day and we are encouraging people to join in and cook a delicious potato dish on 2 October.”
So instead of a bit of mash you could try your hand at knocking up a Gnocchi with Spinach and Roasted Tomatoes.
Cooking time: 40 mins
3 floury potatoes (e.g. Rooster) (approximately 500g)
70g fresh spinach
3 tablesp. ricotta
170g Parmesan cheese, grated
A little grated nutmeg
400g cherry tomatoes, roasted
Salt and freshly ground black pepper
- Peel the potatoes and cut them into equal-sized pieces. Boil them in salted water for 15 to 20 minutes, drain and allow to dry for 10 minutes.
- In the meantime, blanch the spinach briefly in boiling, salted water, place in a sieve and press all the moisture out with the back of a spoon. Finely chop the spinach and reserve the boiling water for the gnocchi.
- Drain the ricotta well. Grate the Parmesan cheese.
- Mash the potatoes into a puree and mix in the ricotta, flour, egg and 60g of the Parmesan cheese. Season with nutmeg, salt and pepper. Mix everything together and turn the dough out onto a worktop dusted with flour. Knead it carefully until smooth. Add some extra flour if the dough is too sticky.
- Roll into small balls and place them in a bowl covered with plastic film. Use a fork to flatten the balls slightly. Put the bowl in the freezer until needed.
- Just before serving, boil them in plenty of salted water. The gnocchi are ready when they rise to the surface.
- Serve with roasted cherry tomatoes and the remaining Parmesan cheese.
If that doesn’t tickle your fancy you could also try White Pizza with Potatoes.
Cooking time: 30 mins
2-3 floury potatoes (e.g. Rooster) for steaming/ baking (approximately 400g)
2 balls of mozzarella cheese
½ onion, peeled and finely sliced
1 pizza dough
2 tablesp. of fresh cream
Some small pitted olives
1 teasp. of garlic powder
30g of Parmesan cheese, shavings
1 handful of rocket
1 teasp. rapeseed or olive oil
Salt and freshly ground black pepper
- Preheat the oven to Gas Mark 7, 220°C (425°F).
- Start by draining the mozzarella, then slicing/shredding it before draining again, otherwise your pizza will be soggy.
- Using a mandolin, cut the potatoes and onion into very thin slices, as if making crisps.
- Put the potato in cold water.
- Bring a pot of salted water to the boil and add the potato slices to it, cook for two minutes and drain well.
- Lightly oil your pizza dish. Roll out the pizza dough and place it on the dish.
- Spread the dough with fresh cream. Sprinkle it with garlic powder.
- Then arrange the onions, potatoes, mozzarella and olives. Lightly season with salt and pepper.
- Bake for about 15 minutes.
- After 10 minutes of cooking time, check that the mozzarella has not released any water and if this is the case, remove it by gently tipping the pizza.
- When the pizza is ready, take it out of the oven.
- Add a few shavings of Parmesan cheese and fresh rocket. Finish with a drizzle of oil.