Tag Archives: Potato

Autumn Vegetable Soup


A very simple soup but so satisfying and healthy!

I liquidise the soup just to stop fussy children picking bits out but this is a very pretty soup and looks lovely as it is without the stick blender getting to it!

Serves 10.


Splash of olive oil

1 large onion, diced

2 cloves garlic, roughly chopped

400g carrots, peeled and roughly chopped

400g potatoes, peeled and roughly chopped

300g parsnips, peeled and roughly chopped

500g beetroot, peeled and roughly chopped

a large sprig of parsley

2.2 litres chicken or vegetable stock

salt and pepper

parsley to garnish


In a large pan, heat the oil over a medium heat, add the onions and cook for 5 minutes until soft.

Add the garlic, carrot, potatoes, parsnip and beetroot and stir through.

Cover with the lid and allow to steam for 10 minutes.

Pour in the stock and bring up to the boil.

Simmer, covered, for 30 minutes until the veggies are soft.

Allow to cool a little and then blend with a stick blender.

Return to the heat and bring back to a simmer, season well.

Serve with a little parsley sprinkled over the top.

Smoked Paprika and Garlic Wedges


Who can resist a tasty potato wedge?

The benefits of these are the fact that they are gluten free and use a minimal amount of fat.

Served with some sour cream to dip or as a side they really are a treat!

Serves 4-6.


1.4 kg potatoes, skin on, cut into wedges

2 tablespoons smoked paprika

4 large cloves garlic, chopped roughly

2 tablespoons oil

salt and pepper


Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the paprika, garlic, oil, salt and pepper.

Add the potatoes and make sure that they are all covered in the red oil, using your hands is the easiest way of doing it.

Lay the wedges on the prepared baking sheets and pop into the oven, bake for around 20 minutes and then turn all of the wedges.

Bake again for 20 minutes, turn again and bake for a further 15-20 mins until fully cooked and crunchy.

Cream of Carrot Soup With Garlic and Fresh Thyme


Soup is such a comfort on a cold evening!

By adding potatoes to the soup you don’t need to use as much cream to get a smooth creamy consistency and I swear it fills my boys more.

I always make this quantity and freeze half for another day.

Serves 12.


2 tablespoons olive oil

1.5 kg carrots, peeled and chopped into discs

2 onions, diced

2 medium potatoes, peeled and diced

4 cloves garlic, peeled and roughly chopped

1-2 teaspoons fresh thyme leaves

1.8litres chicken or vegetable stock

200mls cream

salt and pepper


In a large pan or stock pot, heat the oil over a medium heat and add the carrots, onions and potatoes, stir well and cover to allow the vegetables to sweat.

Once the onion is cooked add the garlic and thyme leaves and cook for 2 mins, stirring regularly so the vegetables don’t catch on the base of the pan.

Pour in the stock and bring up to a simmer.

Simmer until all of the vegetables are cooked.

Take the pan off the heat and using a stick blender, process the soup until smooth.

Add the cream, season and reheat gently.

Serve with a few thyme leaves sprinkled over.

Potato Wedges with Cajun Spices


Friday night fast food challenge time again!

Dipped in a little sour cream with chives or sweet chilli sauce these wedges are a huge hit with the boys.

Using minimal oil and lots of flavour these are easy to make and pack a punch with the Cajun spice mix.

Serves 5-6


30mls vegetable/sunflower oil

1 tablespoon Cajun spice mix

750-800g potatoes


Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the oil and Cajun spice mix. The recipe for the mix is in the blog.

Cut the potatoes in half length wise and then into long fairly skinny wedges.

Add the wedges to the spiced oil and mix really well.

Tip the wedges onto the two prepared trays, I try to have them all facing in the same direction to begin with so I know if they have been turned or not.

Pop in the oven and bake for 40-50 minutes, turning regularly.

Serve with sweet chilli sauce and sour cream.

Potato, Chickpea and Spinach Curry


This is a really handy curry to have, the flavours are gentle and it goes well with dhal and bread or rice. Kids love it, especially served with mango chutney and insisting that they eat it with their hands!

I tend to serve white Basmati and paratha bread with this.

For the Coeliac in the family I also cook some pappadums in the microwave. That way, I too, can eat with my hands using pappadums instead of bread.


750g waxy potatoes, Kipfler are good, cut into 2cm cubes

2 tablespoons ghee

1 teaspoon mustard seeds

2 cloves garlic, finely sliced

2 tablespoons grated fresh ginger

2 onions, sliced

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon garam masala

half a teaspoon chilli powder

1 cup water

2 tins cooked chickpeas, drained and rinsed

150g spinach

juice of a lime

small bunch of coriander, stalks and leaves,chopped

salt and pepper to taste


Start with a large frying pan with a lid.

Heat the ghee over a medium to hot heat.

Add the mustard seeds and as soon as they pop add the onion, garlic and ginger, lower heat to low/medium and cook until the onions are soft.

Next, add the cumin, turmeric, garam masala, and chilli, stir in.

Mix the potatoes in and pour the water over, stir well and cover.

Simmer for 20mins, stirring occasionally.

Check that the potatoes are cooked, remove the lid add the drained chickpeas and cook off any remaining liquid.

Now add the spinach, stir well through.

Once the spinach has wilted add the lime juice and coriander.

Mix well and serve.