Prepare the filling: While the potatoes are baking, prepare the filling. Finely chop the onion and grate the carrot. Cut the ...

A potato can also be called into service when you have wrinkly veggies to sauté, or bits of leftover salad. (Mashing some ...

Bash up the edges of the potatoes a little by shaking the colander from side to side. This will help make them extra crisp. Melt the butter with the oil in a large non-stick frying pan or sauté pan.

When all potatoes are cut, drain in sieve and pat dry with kitchen paper (PHOTO A). 2. Heat oil in frying pan and lightly saute potato pieces on medium heat until coated with oil (PHOTO B).

3. Back to the pancetta add a few slices of the potatoes and warm through on both sides, then add the spinach, then cover with foil and just warm through. 4. Turn the pollock over and cook for a ...

Quarter the red New potatoes. Add the minced garlic to the Dutch oven pot with the reserved bacon grease. Saute until ...

Drain well and pat dry on kitchen paper. Chop and blend into the butter. Makes more than you need for the potatoes but will keep in the fridge or freeze. 4 large potatoes, peeled and cut into 2cm ...

Heat the oil in a large pot over medium heat. Add the onion, sweet potato, peppers and carrot and season with the salt. Saute for 2 to 3 minutes to coat the vegetables and let them brighten in color.