5 TikTok Potato Recipes Worth Trying

Serves: 4

Time: 1 Hour 30 Minutes

INGREDIENTS

• 500g of Maris Pipers 
• 50ml of vegetable oil
• 2 tbsp of oil
• 1 onion
• 6 cloves of garlic
• 1 tsp of chilli powder
• 1 tsp of coriander powder
• 1 tsp of cumin powder
• 3 tbsp of ketchup
• 3 tbsp of soy sauce
• 200g of yoghurt
• 1 tbsp of fresh coriander

METHOD

1. Preheat the oven to 200°C/Gas Mark 6.
2. Peel and chop your potatoes into large chunks and pop into a pan of salted cold water. Bring to a boil and cook for 15 minutes or until just fork tender.
3. Meanwhile, place a large baking tray with 50ml of vegetable oil into the oven to heat for 10 minutes.
4. Drain the potatoes and add 1 tablespoon of flour. Put the lid on the pan and shake to fluff them up.
5. Take the hot tray out of the oven and immediately pour the potatoes over the top so they sizzle.
6. Toss the potatoes in the oil and put them back in the oven for 45 minutes, turning halfway until they are very crispy.
7. For the sauce finely chop the onions and garlic. Fry them off in 2 tablespoon of oil for 5 minutes until soft and translucent. Add in the chilli, coriander and cumin and cook for 1 minute. Mix in the ketchup and soy sauce and turn off the heat.
8. Once the potatoes are crispy toss them with the chilli sauce and serve on a plate with yoghurt and garnish with coriander.

Serves: 1

Time: 1 Hour 45 Minutes

INGREDIENTS

• 1 large baking potato
• 25g of flour
• 1 egg yolk
• 50g of butter
• 4-6 sage leaves
• Parmesan
• 1 lemon
• Olive oil

METHOD

1. Preheat the oven to 180°C/Gas Mark 4.
2. Rub the potato with a little olive and salt and pop into the oven for 75-90 minutes or until very tender. Pull out the oven and let it cool enough to handle. Slice in half and scoop out the flesh. Mash using a ricer or with a fork in a bowl, be as thorough as you can.
3. Tip the mash out onto a clean surface and spread out a little. Sprinkle over the flour and season with a big pinch of salt. Start rubbing the flour through the potato with the tips of your fingers as if you’re making pastry. Once combined, drizzle over the egg yolk and briefly knead the mixture into a homogenous dough. Let rest for 15 minutes.
4. Divide the dough in half, dust the surface with flour and roll each half of the dough out into a long sausage shape about 2cm thick. Cut the ropes into little pillows approximately 4 cm long and set aside.
5. Bring a medium pot of water to a boil and season with salt. Set a medium frying pan over a medium heat.
6. Drop the gnocchi into the water and cook for 2-3 minutes until they float to the surface. Meanwhile, add a couple of glugs of oil to the frying pan. Transfer the gnocchi to the hot pan and cook for 1-2 minutes on each side until golden brown and caramelised.
7. Now drop the butter into the frying pan and allow to foam and sizzle. Chuck in the sage leaves and let them crackle and fry for 30 seconds. Toss to coat the gnocchi and finish with big squeeze of lemon and parmesan.
8. Tip onto a plate and get stuck in.

Serves: 4

Time: 1 Hour 30 Minutes

INGREDIENTS

• 4 small/medium baking potatoes
• 1 tbsp of olive oil
• ¾ tsp of salt 
• ½ tsp of smoked paprika
• ¼ tsp of garlic powder
• Pinch of cayenne pepper 
• 2 tbsp of melted unsalted butter
• 340g cup of shredded cheddar 
• 3 slices of bacon, cooked and crumbled
• 220g of Greek yogurt 
• 75g of spring onions, chopped

METHOD

1. Preheat the oven to 200°C/Gas Mark 6. Line a baking sheet with tin foil or parchment paper. Scrub and dry the potatoes. Pierce all over with a fork, then rub with oil and ½ teaspoon of salt. Bake for 25 minutes, flip, then continue baking for 15-25 minutes more until the potatoes pierce easily with a fork. Let them cool for about 15 minutes.
2. Halve the potatoes lengthwise, then scoop out the flesh, leaving a thin ¼- to ½-inch-thick shell. Reserve the flesh for another recipe, like mash or potato soup. Return the potatoes to the baking sheet, flesh-side up. Position a rack in the upper third of your oven and turn the oven to the grill setting.
3. While the potatoes bake, in a small bowl stir together the remaining ¼ teaspoon of salt, smoked paprika, garlic powder, and cayenne.
4. Brush the insides of the scooped potatoes with melted butter. Sprinkle with the seasoning mixture. Sprinkle evenly with the cheddar cheese, then bacon.
5. Return the potatoes to the oven. Cook under the grill for 3-4 minutes, until the cheese is golden and bubbly. Transfer to a serving plate. Top each with a dollop of Greek yogurt and a sprinkle of green onions.