|Sat Fat 0g||0%|
Place the salad potatoes in a pan and cover with the minimum of boiling water.
Cover with a lid and simmer gently for approximately 15-20 minutes until just tender.
Once cooked drain immediately.
Place the potatoes in a microwaveable dish with 2 tbsp of water.
Cover and cook on full power (800w) for 7-8 minutes.
Allow to stand for 1-2 minutes before serving.
Salad potatoes taste great on their own, in their skins, but if you would like to add butter here are some interesting twists:
Citrus Butter: 25g softened butter mixed with the zest of an orange and half a lemon
Herb Butter: 25g softened butter mixed with 2 tbsp finely chopped fresh herbs (parsley, mint, chives etc)
Pesto Butter: 25g softened butter mixed with 1 tsp red pesto
Garlic Butter: 25g softened butter mixed with 1-2 crushed cloves of garlic
Tip: You don't need to add butter to salad potatoes, a handful of fresh herbs, like parsley, adds flavour without the fat.
175g (6oz) of Salad potatoes per person
Low sat fat
Giving an Indian twist on a classic potato rosti recipe helps gives this recipe a bit of a kick for spice lovers! Perfect for a healthy breakfast.
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.
Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing
Switch on that Slow Cooker and impress your friends with this buffalo-style Potato and Chicken recipe. Served with homemade slaw' and a wedge salad, this dish is sure to please any crowd!
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