Asian sweet potato gratin.

If you like dairy-free food and Asian flavors, this is a great twist on a heavier, creamier potato gratin.
Sweet potato and peanut butter might sound like a bonkers pairing, but combined with the flavor powerhouses of chili, ginger and lime, the result is magical.

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Serves 2, but easily can be augmented

3 sweet potatoes
8 fl oz of coconut milk
1 tbsp peanut butter
A stem of lemon grass
A thumb of ginger
1 chili
1 lime
1 tbsp olive oil
Sea salt and freshly ground pepper

Heat your oven to 350 F
Scrub 3 sweet potatoes, then slice as thinly as you can.
Place the slices in a medium sized baking dish.

Finely chop a chili. Peel a thumb of ginger with a teaspoon and roughly chop. Take 1 lemon grass stem and remove the tough outer leaves.

Zest the lime and juice half. Tip in 1 tbsp peanut butter, the lemon grass, chili, ginger, lime zest and the juice into a food processor.

Pour in 8 oz coconut milk. Blitz to combine all the ingredients.
Taste and season.

Pour the coconut sauce over the potato. Mix with your hands then flatten.
Cover the dish with foil and seal the edges tightly. Cook for 30 mins.

Remove the foil and cook for a further 20 mins till golden.

Check the sweet potatoes are cooked and soft by piercing with a knife. If still firm, place back in the oven and cook for a further 5-10 mins.

Blue cheese potato chips

You will not be able to resist these from the “Food 52” website.

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Serves 4 to 6

1 cup blue cheese, crumbled
1 cup heavy cream
1/2 cup milk
1 bag sturdy potato chips, like Kettel Chips or Cape Cod
Chives,chopped finely to sprinkle over as you are serving
Black pepper

Turn your oven on to Broil.
Heat cream, milk, and blue cheese in a saucepan over low heat until the blue cheese just dissolves.
Spread the potato chips out on a lipped sheet pan — line it with a sheet of parchment paper or a silpat to help with cleanup later.
Pour the cheese mixture over the potato chips, sprinkle with freshly ground black pepper and broil in the oven until the sauce is bubbly and bronzed in parts. Sprinkle with the chopped chives,
Serve alongside napkins

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Baby potatoes baked in a piquant Asian sauce


We ate at an old establishment in Pasadena the other day called “The Raymond” I wouldn’t rush out to eat there again, but I did like the way they did their potatoes. The idea was great, but it needed the Tastetickler Treatment with more of an “in your face” flavor!

Serves 2
1/2lb baby Yukon potatoes, or even the smaller Pee Wee ones, left unpeeled
3 to 4 tbsp olive oil
salt to taste
1 tsp (or more if you like garlic) finely chopped garlic
1/2 to 1 tsp fresh red chilli, chopped fine
A pinch of sugar
3 tbsp or more soy sauce
1 tbsp sweet chilli sauce
1 tbsp tomato ketchup
1 tbsp toasted white sesame seeds
6 scallions, green and white parts sliced on the diagonal, for garnish

Preheat the oven to 350 F
Parboil the potatoes in salted boiling water for 5 minutes. Drain and tip them into a shallow roasting dish and set aside.
In a medium pan, put in some more olive oil and fry the garlic and chilli for 30 seconds over medium heat.
Add a little salt, sugar, the soy sauce, chilli sauce and tomato ketchup, constantly stirring. Pour this mixture over the potatoes, stirring and coating everything, then add the toasted sesame seeds. Roast for about 15 to 20 minutes, checking after 15 minutes.
When cooked and toasty, remove and garnish them with the scallions, a few more sesame seeds and serve


Ultimate roast potatoes

You will never need another recipe after making these!  A polenta crust and cooking in duck fat ensures the roast potatoes are perfectly crisp on the outside and fluffy on the inside

Serves 6
4lbs  potatoes, preferably Yukon Gold
8 tbsp duck fat
5 tbsp polenta grains

Preheat the oven to 400 F
Parboil the potatoes in salted water for about 10 minutes or until slightly tender when tested with a knife.
Drain well, return to the pan and cover with the lid.
Shake the  pan fairly vigorously to roughen the outsides of the potatoes.
Spoon the duck fat into a large roasting tin and place in the oven for 5 minutes or until the fat is hot and melted.
Sprinkle the polenta over the potatoes and toss to coat (this will make them extra crispy). Carefully tip the polenta-coated potatoes into the roasting tin and turn gently to coat in the hot duck fat.
Roast for about 45 minutes, or until crisp and golden brown.