|Energy (Kcal) 173||9%|
|Saturated Fat 3.5g||1.4%|
|Total Sugars 5.4g||6%|
Heat the olive oil and butter in a large saucepan. Once the butter has melted, add the onion and bay leaves. Sauté for about 5 minutes until the onion has softened, but not coloured.
Meanwhile cut the potatoes into rough 2cm pieces then add to the pan along with the garlic. Stir to coat in the butter then cover with a lid. Cook over a low-medium heat for about 8 minutes stirring once or twice to prevent the potato sticking to the base of the pan.
Stir in the mustard and pour in the stock, then bring to a simmer and cook with the lid off for 12 minutes until the potatoes are completely cooked through.
Remove from the heat and take out the bay leaves. Cool slightly before adding the milk and then blend well in a food processor or liquidizer until completely smooth.
Season to taste and serve hot, garnished with chopped chives and a twist of black pepper.
450g Maris Piper potatoes, peeled
1 tbsp olive oil
20g polyunsaturated margarine
1 large onion, chopped
2 cloves garlic, crushed
2 bay leaves
1 tsp Dijon mustard
850ml hot vegetable stock
Chopped chives, to serve
Feta & spinach potato rosti with roasted tomatoes
This tasty feta and spinach potato rosti is a perfect for breakfast, lunch or dinner.
Try this potato bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!
Tuck into this fresh and light potato salad dish perfectly drizzled with a delicious yoghurt dressing. Ideal for a quick snack or a light lunch.
This campaign was originally produced in the framework of a programme co-financed by the European Union