Summer Potatoes With Spring Onions Food

POTATO GRATIN WITH SPRING ONIONS

Steps:

• Preheat the oven to 375 degrees F. Combine the heavy cream, thyme, bay leaves, garlic and nutmeg in a medium saucepan. Bring to a gentle simmer over medium heat. Add the spring onion whites and simmer until just starting to soften, about 5 minutes. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Remove the thyme sprigs and bay leaves. Stir in about half of the spring onion greens.
• Spread the potatoes in a 9-by-13-inch baking dish. Pour the cream mixture over the top and gently stir, pressing and submerging the potatoes to make an even layer. Cover with foil and bake until the potatoes are tender and the cream is bubbling, 45 to 55 minutes.
• Uncover the potatoes and sprinkle with the cheese. Bake until the cheese is golden, 10 to 15 minutes. Let cool 15 minutes. Sprinkle with the remaining spring onion greens just before serving.

SLOW-COOKED POTATOES WITH SPRING ONIONS

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours.

CRISPY BAKED POTATOES WITH SPRING ONIONS

Steps:

• Heat oven to 140C/120C fan/gas 1. Bake the potatoes for 2 hrs until soft to the middle (alongside the pork is fine).
• Toss the potatoes with the olive oil, most of the spring onions, thyme and plenty of seasoning in a slightly-too-small roasting tin. Use the back of a fish slice or similar to squash the potatoes into a flat-ish compact cake. Chill until ready to finish, for up to a day.
• Heat oven to 220C/200C fan/gas 7 (when the pork comes out). Drizzle the spuds with a little more oil and roast for 30-40 mins until golden and crisp. Mix the salad cream and soured cream, drizzle over, then scatter with remaining spring onions and more seasoning, and serve.

NEW POTATOES WITH SPRING ONIONS & BACON

Steps:

• Scrub new potatoes well and rinse in cold water. Cook in boiling salted water for 15-20 minutes with bay leaves until tender.
• Meanwhile, preheat the grill to high. Melt butter in a small pan, add a bunch of spring onions, chopped and cook gently for 1-2 minutes to soften.
• Grill the smoked streaky bacon until crisp and golden, drain on kitchen paper, then break into small pieces.
• Drain the potatoes and toss with the spring onions, olive oil, some sea salt and freshly ground black pepper. Put the potatoes in a warmed serving dish and top with the bacon pieces. Drizzle with more olive oil if needed.

NEXT LEVEL POTATO SALAD

Steps:

• Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
• While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
• Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.

SUMMER POTATOES WITH SPRING ONIONS

Steps:

• Peel and chop/mash the potatoes coarsely.
• Heat oil in pan (on medium heat) and add all the spices and salt.
• Add potatoes and onions and keep on tossing gently on medium heat for about 4 minutes.
• Toss them after every 20 seconds or so.
• Serve with steamed rice, arabic bread, normal bread, indian bread or eat it without any accompanyment.
• It is just right to cook in summer.