Whether small, waxy new potatoes in a salad or big floury spuds best for baking, you can always turn to spuds for satisfaction
‘There’s not much I haven’t stuffed into the soft depths of a crisp-skinned baked tattie’: jacket potatoes with cauliflower and parmesan.‘There’s not much I haven’t stuffed into the soft depths of a crisp-skinned baked tattie’: jacket potatoes with cauliflower and parmesan.
I no longer grow them – this garden is tiny – but I will pounce on any good-looking tattie when I’m shopping. Potatoes, pasta and polenta get me through the winter and those first chilly days of spring. Waxy fleshed or floury, “new” or as big as a brick, I always come home with a few potatoes, to bake, steam or sauté till their edges are crisp and golden.
It may be early spring, but it is still chilly enough for a baked potato or two. There’s not much I haven’t stuffed into the soft depths of a crisp-skinned baked tattie – smoked mackerel, pork rillettes, crisp-fried bacon and every possible cheese – but I enjoyed this week’s version of creamy cauliflower.
Heat an overhead grill. Place the empty potato shells and their tops on a baking sheet or grill pan, fill the potatoes and their lids with the potato and cauliflower cheese mixture then dust lightly with a little more parmesan. Place under the heated grill until the surface is lightly golden and the sauce is bubbling.Use any potatoes for this, but the waxy, yellow-fleshed varieties are particularly pleasing with the mussels.
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