A classic French dish, Boulangère potatoes are rather indulgent, yet easy to make. For this recipe, you’ll need just spuds, butter, garlic and onions, vegetable stock and fresh parsley.
Ideal for dinner parties or if you’re short on time, the dish is assembled by layering the ingredients, then placing everything in the oven for about 60-90 minutes. We recommend trying this as an alternative to roast tatties to round out your veggie roast dinner.
Duchess potatoes make for a wonderful snack, or a light meal served with a simple side salad. Essentially, they’re a rather fancy way of serving mashed potatoes. But this recipe has a slight twist.
Boiled spuds are mashed together with yoghurt, egg yolks and nutmeg. Add the mixture to small ramekins, then create a hole in the middle of each. Place a tablespoon of yoghurt at the bottom, then crack an egg in. Bake the dishes in the oven until the eggs are set. This is a special dish that’s worthy of adding to your repertoire!
Jersey Royals are a type of new potato that are typically in season between March and July. They make for a great side dish, simply fried and roasted a bit of flavouring. We love them used in Lyonnaise potatoes, a traditional French recipe that combines sliced spuds and onion. They’re pan-fried in a bit of butter before fresh parsley is added.
This particular recipe uses oil for a slightly healthier version, whilst the use of rosemary adds a lovely fragrant twist. After being gently fried, tip everything into a roasting tin and bake until golden.
Who said you need butter and cream to make mashed potatoes? These vegan mashed potatoes are beautifully rich and fragrant. They also have a wonderful texture, as they’re smashed lightly rather than mashed until smooth.
You only need three ingredients for this recipe: spuds, red onion and fresh sage – baby potatoes are a great option. First, you boil the spuds to soften them slightly. Then roast them in the oven with olive oil and seasoning, until they’re golden and crispy.
Middle Eastern falafel is becoming increasingly popular around the world. Traditionally, these fluffy morsels are made with ground chickpeas or fava beans, but this sweet potato version is equally as delicious.
It’s extremely easy to make, too. After baking the sweet potato, combine it with cumin and spring onions. Roll into balls and coat in sesame seeds. Drizzle with oil, bake and enjoy! Serve with tahini for a snack, or in a wrap filled with fresh tomatoes, lettuce and pickles.
Traditionally, gnocchi is made with white spuds, but we love this twist on the traditional Italian dish. Here, sweet potatoes are boiled and mashed, before being mixed with egg, smoked Greek cheese and flour to form a soft dough. Once rolled out and cut, the gnocchi takes just a few minutes to cook in a pan of salted water.
The basic sauce is an Italian classic that uses just butter and fresh sage. Toss the gnocchi into the sauce, then serve sprinkled with pine nuts and more smoked cheese. Simple, but extremely satisfying!
We love traditional British dishes, and this one puts a wonderful spin on a real classic. The sweet potato pie uses bold flavours and textures for a hearty vegetarian dish.
The filling consists of celery, carrots and garlic, cooked together with tomatoes, cannellini beans and red lentils. The addition of herbs, spices, vegetarian Worcester sauce and red wine add a rich depth of flavour. The pie is topped with mashed sweet potatoes and Cheddar cheese for a seriously indulgent dish that will satisfy the whole family!
A sort of casserole featuring spuds, cream and cheese, dauphinoise potatoes are a classic dish.
This modern version uses sweet potatoes instead of regular ones, and adds in a juicy element with tomatoes. The veggies are layered in a casserole dish, and are coated in a sundried-tomato sauce. This is definitely one of those vegan potato recipes that you’ll want to make again and again.
If you’re tired of the usual lettuce-tomato-cucumber combo, a sweet potato salad is a wonderfully satiating option. It’s easy to put together, too.
Sweet potatoes and baby carrots are roasted in the oven with a harissa paste and cumin. The dressing, which is a combination of omega oil, lemon and agave, is simply whisked together. Assemble the salad with the roasted veg, pomegranate seeds and Feta cheese. If you have any veg leftover, why not make some baked sweet potato wedges to go on the side?
Thai dishes are known for their intense flavour, and this vegan sweet potato curry recipe is no different. The curry sauce obtains its flavour from various herbs and spices, including ginger, lemongrass, Thai green curry paste and Thai basil leaves.
The broth is similar to a sweet potato and coconut soup, and makes for a substantial dish that’s wonderfully comforting on a cold day. You could even use this as a base for a sweet potato and chickpea curry by adding in pulses for extra protein. Serve with steamed rice and a squeeze of fresh lime juice.
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