Potato perfection

March 30, 2012 in Woolies Pantry

Burnt butter and sage pan-fried gnocchi with parmesan

I knew a girl at school who professed to loving potatoes so much that they were her favourite food. I remember being quite surprised. Why not choose something like fillet steak or risotto? But I must admit, they’re pretty sensational.

The humble potato can produce the best hand-cut chunky potato chips, the lightest, fluffiest gnocchi or crispy, moreish potato rösti. My grandad makes the world’s ultimate hand-cut chips with floury potatoes – he keeps the skin on so that they are golden and crispy on the outside and fluffy on the inside.

Gnocchi is best made using floury potatoes because they have a higher starch content. I love leftover gnocchi lightly fried in burnt sage butter and eaten hot, straight out of the pan.

Woolworths sells ready gnocchi that simply needs cooking in boiling water for 2 minutes.

To make foolproof potato röstis, use floury or waxy potatoes – the starch will help the grated potato to stay together while they’re being fried. Röstis are real comfort food and delicious with hollandaise and eggs for a weekend breakfast or midweek dinner. Woolworths also sells ready to bake frozen potato röstis made with grated potato and diced onion.

Enjoy

Hannah

Hannah is the Assistant Food Editor for Woolworths TASTE magazine

Find more of her recipes online at www.tastemag.co.za and follow her tips and tricks on Woolworths The Pantry where she has joined forces with other prominent SA bloggers to help you shop and cook like a chef.

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