Plain old mash with dinner again? Not tonight, says Chloe O’Toole.
1. Smashed potatoes
For a side dish everyone will love, place boiled chat potatoes into a baking dish, then press down once with a potato masher. Spray with cooking oil, then roast until crispy and golden.
2. Potato dip
Skordalia is a tasty traditional Greek dip. Mash 6 boiled potatoes until smooth, then mix in 6 cloves minced garlic, 3 tablespoons olive oil, 3 tablespoons lemon juice and a generous dash of pepper. Serve with grilled fish or vegie sticks.
3. Quick creamy curry
In an oiled saucepan, pan-fry 1 sliced onion with 1 teaspoon each ground coriander, curry powder and cumin, until fragrant. Add a can of drained chickpeas, 3 potatoes, peeled and cut into large cubes, ½ cup vegetable stock and a 270ml can of light coconut milk, so potatoes are just covered. Simmer until potatoes are tender, about 20 minutes. Stir in a few handfuls of fresh spinach, until just wilted, and serve.
4. Salad switch-up
Roast small cubes of potato until crispy and golden. Cool, then toss through salad as a vegetable alternative to croutons.
5. Savoury potato pancakes
Mash 4 boiled potatoes until smooth. Mix in ½ cup milk, 1 egg, 1 tablespoon honey, 3 tablespoons wholemeal flour and 4 tablespoons olive oil. Spoon small portions of batter into an oiled frying pan and cook over high heat, as you would pancakes, until golden. Top with smoked salmon, plain yoghurt and chives for a delicious savoury breakfast.
6. Think thick
Potato makes a fantastic, lowfat alternative to cream in soups. Add chopped or grated potato early in the cooking process, allowing it to cook with the other ingredients. Purée ingredients as usual (potato will help thicken the soup) and serve.
7. Healthy potato salad
Love potato salad? Try this lighter version: Combine 1kg boiled baby potatoes with 1 finely diced red onion, 1 chopped red capsicum and a handful each of roughly chopped parsley, mint and chives. Drizzle with a dressing made from 200g low-fat natural yoghurt, 1 tablespoon wholegrain mustard and 2 tablespoons lemon juice.
A spicy twist on potato wedges. In a large bowl, combine 1kg potatoes, cut into large chunks, 2 tablespoons vegetable oil and a pinch of salt. Sprinkle with 2 tablespoons sweet paprika and 2 teaspoons each cayenne pepper, ground cumin and ground coriander. Toss until well coated, then roast at 220ºC for 25–30 minutes, until golden.
9. Eggs and spuds
Add grated, raw potato to your next omelette, frittata or quiche for an easy way to add bulk to your meal. We love the combination of potato, peas, low-fat ricotta and fresh mint – delicious!
10. Potato accordions
Take one whole potato and make horizontal slices along the length of the potato, cutting almost all the way through. Spray with oil and roast in an oven until accordion slices are crispy. Season with any combination of flavours, like garlic powder, chives and lowfat natural yoghurt.