As the weather gets colder, potatoes are great for quick warming and filling meals. I love to make jacket potatoes as they are a great comforting simple meal and you can have so much variety with different toppings. We have been trying out some all rounder potatoes from GreenVale Farm Fresh, which are great
boiled, roasted, mashed or chipped so you don’t need to buy different potato varieties for your different potato needs. They also come in an old style potato sack which I really liked, and this is more eco friendly as well as keeping the potatoes fresher for longer.

The Greenvale Farm Fresh Potatoes are available from Tesco nationwideand from Booths in the North East. They taste really nice and I would definitely buy this brand in the future.

Here are some ideas of how to cook your potatoes!

GreenVale Farm Fresh Spicy Nachos Wedges

GreenVale spicy nachos wedges

Per portion: 348 calories, 10.6g protein, 41.9g carbohydrate, 16.5g fat, 5.4g saturated fat,

3.4g fibre, 0.65g salt

Prep: 15 mins

Cook: 40-45mins

Serves 4-6

800g large GreenVale Farm Fresh potatoes

3 tbsp vegetable oil

1 tsp each ground cumin; smoked paprika; ground coriander dried oregano;

1/2 tsp hot chilli powder

1/2 tsp caster sugar

salt and freshly ground black pepper

250ml tomato salsa – fresh or in a jar

75g grated Cheddar cheese

2-3 tbsp sliced pickled jalapeños, drained

1. Preheat the oven to 220oC (fan 200oC/Gas Mark 7) Scrub the potato skins then cut
each potato lengthwise into 8 wedges and place in a large roasting tin. Toss with the
oil and bake for 20 mins.

2. Mix together all the spices, herbs, sugar, salt and pepper. Remove the potatoes from
the oven and scatter over the spice mix, toss to coat the potatoes. Bake for a further 15-20mins or until the potatoes are golden and crisp on the outside and tender in the middle.

3. Transfer the potatoes to a large heatproof dish, then spoon over the salsa. Scatter over the cheese and chillies, then pop under a hot grill to melt the cheese. Serve hot.

Shepherd’s Pie with Peas and GreenVale Farm Fresh Mustard Mash

GreenVale shepherds pie

Counts as 1 of your 5-a-day

Per portion: 496 calories, 33.4g protein, 49.8g carbohydrate, 19.5g fat, 8.8g saturated fat,

7.1g fibre, 1.33g salt

Prep: 15 mins

Cook: 25-35

Serves 4

500g lean lamb mince

1 onion, chopped

2 carrots, peeled and chopped

2 sticks celery, chopped

2 tbsp plain flour

500ml lamb stock

2 tbsp tomato puree

dash of Worcestershire sauce

150g frozen peas

800g GreenVale Farm Fresh potatoes, peeled and cut into medium chunks

knob of butter

2 tbsp milk

1 tbsp wholegrain mustard

1. Cook the potatoes in boiling salted water for 10-15mins or until they are tender.

Drain, return to the pan and mash until smooth. Add the butter, milk and mustard and mash again until really fluffy. Set aside.

2. Whilst the potatoes cook, heat a non-stick frying pan add the mince and sauté it over a medium heat, breaking it up with a spoon, until it is nearly all brown – there is no need to add any oil. Add the onion, carrot and celery and sauté for a further 3 mins until soft.

3. Stir in the flour and cook for a minute. Then add the stock, puree and Worcestershire  sauce along with seasoning. Bring to the boil, stirring, then reduce the heat and simmer uncovered for 10 mins until the sauce has thickened and reduced.

4. Stir the peas into the mince, then spoon the mince into a 1.2ltr ovenproof dish.
Spoon the potatoes evenly over the surface then fluff it up with a fork to make a
wavy pattern. Bake for 25 mins or until the top is golden brown. Serve with green
vegetables.

GreenVale Farm Fresh Potato Tortilla

GreenVale potato tortilla

Per Portion: 364 calories, 17.3g protein, 23.5g carbohydrate, 23g fat, 6.7g saturated fat, 2g

fibre, 0.57g salt

Prep: 15mins

Cook: 25-30mins

Serves 4

500g GreenVale Farm Fresh potatoes, peeled

3 tbsp olive oil

1 red onion, sliced

1/2 tsp chilli flakes (optional)

6 eggs

50g mature Cheddar cheese, grated

salt and freshly ground black pepper

1. Cut the potatoes into one pound coin thick slices. Cook in a pan of boiling salted water for 3 mins or until just tender. Drain and set aside.

2. Whilst the potatoes cook, heat the oil in a frying pan, add the onions and sauté over
a gentle heat for 8 mins, stirring until they are soft. Add the potatoes and sauté the potatoes and onions for a further 5 mins or until both are golden.

3. Beat the eggs with plenty of salt and pepper. Stir the chilli into the onions and
potatoes and cook for 30 seconds. Pour in the eggs and shake the pan to level the surface. Cover with a baking tray and cook over a medium heat for about 8 mins or until the underside is golden brown.

4. Now pop the pan under a hot grill and continue to cook, uncovered for about 4
minutes, until the top is golden and all the egg has set. Leave to cool for a few minutes before transferring to a plate or board. Serve in small wedges either hot, warm or cold.

What are your favourite potato dishes?

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