The Versatile Potato: A Culinary Star
The humble potato, often underestimated, is ready to take center stage in the culinary world, thanks to the brilliant chef Poppy O’Toole. Nutritious, adaptable, and undeniably delicious, the potato is so much more than just a side dish. In her latest cookbook, Poppy Cooks: The Potato Book, O’Toole celebrates this incredible ingredient, showcasing its versatility through an array of mouthwatering recipes.
Here, she shares three of her all-time favorite dishes, including a stunning shrimp po’boy jacket potato and sweet and spicy honey chilli noisettes. These recipes not only highlight the potato’s potential but also prove that it truly deserves the spotlight in our kitchens.
Shrimp Po’Boy Jacket Potato with Coleslaw
Serves 2
- 2 large baking potatoes
- Oil for rubbing
- 100ml buttermilk
- 1 tsp smoked paprika
- 1 tsp dried mixed herbs
- 1 tsp garlic granules
- 1 tsp onion granules
- ½ tsp ground black pepper
- 8-10 raw, deveined prawns
- 50g plain flour
- Few knobs of butter
- For the coleslaw:
- 1/8 small red cabbage, finely shredded
- 1/8 small white cabbage, finely shredded
- ½ carrot, peeled and julienned
- 2 tsp white wine vinegar
- 2 tsp olive oil
- Small handful of flat-leaf parsley, chopped
- Small handful of chives, chopped
- Salt and black pepper to taste
- For the sauce:
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- Squeeze of fresh lemon juice
- Dash of Tabasco sauce
- Dash of Worcestershire sauce
Preheat the oven to 220°C (200°C fan/Gas mark 7). Rub the potatoes with oil and a sprinkle of salt, then pierce them all over with a fork. Bake on a rack in the middle of the oven for 50-60 minutes, or until the skins are crisp and the insides are tender.
For the coleslaw, mix the shredded vegetables together in a bowl. In a separate bowl, whisk together the white wine vinegar, olive oil, and chopped herbs. Pour the dressing over the cabbage mixture and toss to coat evenly. Season with salt and black pepper to taste.
In another bowl, combine the buttermilk with a pinch of salt, pepper, and half of the smoked paprika, mixed herbs, garlic granules, onion granules, and ground black pepper. Add the prawns and gently mix to coat.
In a shallow dish, mix the plain flour with a pinch of salt and the remaining spices. Heat oil in a deep-fat fryer or heavy-based saucepan until it reaches 180°C. Coat the prawns in the flour mixture, shaking off any excess, and fry in batches for about 1-2 minutes until golden and crispy. Place on kitchen paper and season lightly.
Once the potatoes are ready, slice them open slightly and fork in a knob of butter to melt. Top generously with coleslaw, then crown with the crispy prawns and drizzle over the sauce.
Honey & Chilli Noisettes
Serves 2
- 4 Maris Piper potatoes, peeled
- 50g butter
- 2 garlic cloves, thinly sliced
- 1 tsp chilli flakes
- 2 tsp runny honey
- Flaky salt, for serving
Using a 25mm melon baller, scoop out balls from the peeled potatoes, aiming for about five balls per potato. Place the potato balls in a saucepan filled with heavily salted, cold water. Bring to a boil over high heat, then reduce to a gentle simmer and cook for about 5-7 minutes, or until tender enough to pierce with a knife. Drain and allow to steam dry for 5-10 minutes.
In a frying pan over medium heat, melt the butter until it becomes frothy. Add the potato balls and sauté for 10-15 minutes, turning occasionally, until they turn golden brown. Add the sliced garlic, chilli flakes, and honey, cooking for an additional 5 minutes until the potatoes are thoroughly coated and crispy.
Transfer the noisettes to a serving dish, drizzle with the buttery sauce from the pan, and sprinkle with flaky salt before serving.
Green Goddess Potato Salad
Serves 4
- 500g baby potatoes
- 30g flat-leaf parsley, stalks removed
- 30g chives
- 4-5 dill sprigs
- 4-5 mint sprigs, leaves picked
- 1 tbsp capers, drained
- Zest and juice of ½ lemon
- 3 tbsp cream cheese
- 2-3 tbsp olive oil
- 2 tbsp pine nuts, toasted
- 50g tin of anchovies, drained and roughly chopped
- ½ shallot, finely sliced
- 2 spring onions, finely sliced
- Salt and black pepper to taste
Place the baby potatoes in a pan of cold, heavily salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain and let them cool completely.
In a small blender, combine the parsley, chives, dill, mint leaves, capers, lemon zest and juice, and cream cheese. Season well with salt and pepper, then blend until smooth, adding olive oil and a splash of water to achieve your desired consistency.
Cut the cooled potatoes into large chunks and place them in a large bowl. Add the toasted pine nuts, chopped anchovies, shallot, and spring onions. Drizzle the green goddess dressing over the top and gently toss to coat everything evenly. For an extra touch, garnish with additional chopped mint before serving.
‘Poppy Cooks: The Potato Book’ is available now (Bloomsbury, £22).
