Preheat oven to Gas Mark 6, 200°C, 400°F.
Place potato chips on a tray with oil and spice seasoning and toss to coat. Arrange the chips in a single layer and bake in preheated oven for about 20 mins until crisp.
Preheat the grill until really hot. Cook the steaks under the grill for:
2 mins each side – rare steak
4 mins each side – medium steak
6 mins each side – well done steak
Serve the steak with a fruity salsa - simply chop or roughly blitz the salsa ingredients together before serving.
2 Large potatoes, cut into thick chips
2 Rib eye, sirloin or rump beef steaks
2tbsp Cajun spice/seasoning
1tbsp Olive oil
For the Salsa
1 sliced mango Juice and rind from 1 lime
1 sliced peach
green leaf salad
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.
Handy little snack-sized frittatas, perfect for portion control! Why not make a batch over the weekend to take to work for lunch - meal prep goal achieved!
Look at this Poached salmon & potato salad with creme fraiche. It is a great healthy recipe. It is a good source of Omega-3 fats and high in fibre!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
This campaign was originally produced in the framework of a programme co-financed by the European Union