Recipe Page: Main Crop Potatoes

Garlic Herb Roasted Main Crop Potatoes

Duration: 40 minutes

Simple and full of flavour.

Utensils

  • Baking sheet
  • Parchment paper
  • Large bowl

Ingredients

  • 4 large main crop potatoes, washed and diced into bite-sized pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the diced main crop potatoes with olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper until evenly coated.
  3. Spread the potatoes in a single layer on the prepared baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside.
  5. Transfer the roasted main crop potatoes to a serving dish, garnish with fresh parsley if desired, and serve hot.

Cheesy Potato Casserole

Duration: 85 minutes

Cheesy goodness baked into a delicious potato casserole.

Utensils

  • Baking dish
  • Aluminum foil
  • Small bowl

Ingredients

  • 6 large main crop potatoes, peeled and thinly sliced
  • 1 onion, thinly sliced
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • Salt and black pepper to taste
  • Chopped chives for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or oil.
  2. Layer half of the sliced main crop potatoes and onion in the prepared baking dish. Season with salt and black pepper.
  3. Sprinkle half of the shredded cheddar cheese over the layered potatoes and onion.
  4. Repeat the layering process with the remaining potatoes, onion, and cheese.
  5. In a small bowl, whisk together sour cream, milk, melted butter, salt, and black pepper. Pour the mixture evenly over the layered potatoes.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the potatoes are tender.
  7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  8. Let the cheesy potato casserole cool for a few minutes before serving. Garnish with chopped chives if desired.

Potato and Vegetable Curry

Duration: 45 minutes

A delicious and filling curry.

Utensils

  • Skillet or pot

Ingredients

  • 4 large main crop potatoes, peeled and diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 carrot, diced
  • 1 bell pepper, diced
  • 1 cup green peas (fresh or frozen)
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon vegetable oil
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (optional)
  • Cooked rice or naan bread, for serving

Instructions

  1. Heat vegetable oil in a large skillet or pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until softened.
  2. Add diced main crop potatoes, carrot, and bell pepper to the skillet. Cook for 5-7 minutes until vegetables start to soften.
  3. Stir in curry powder, salt, and black pepper. Cook for another minute until fragrant.
  4. Pour in coconut milk and bring the mixture to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
  5. Stir in green peas and cook for an additional 5 minutes.
  6. Adjust seasoning if needed.
  7. Serve the potato and vegetable curry hot over cooked rice or with naan bread. Garnish with fresh cilantro if desired.