Slices of potato and celeriac stand side by side, baked and sprinkled with Glebe Brethan, one of the finest of Irish cheeses, and whose maker, the late David Tiernan, was one of the finest of men
My thoughts on Frank Bruni’s New York Times piece on visiting Ireland and the cliché that is the ubiquity of potatoes here, plus a recipe for some less-than-ubiquitous caramelised apple mashed potato.
My bookshelf overfloweth, with new titles from Catherine Fulvio, Sophie Morris and Domini Kemp, which have, among other things, inspired this cheese-filled potato and broccoli bake
Sage and onion roasted baby potatoes, not your stereotypical Irish spuds
While there has been much comment lately on genetically modified potatoes, when it comes to GM, I am more about this Garlic Mash than anything else
The return of National Potato Day is announced and I provide some peanut-roasted potatoes as a slightly alternative way to celebrate
Potatoes a la Grecque – a fancy-sounding name for just-cooked potatoes steeped in a wine-based marinade imbued with lots of Mediterranean flavour and just a little bit of sunshine
Spud goes Swedish with some Jansson’s Temptation – a creamy gratin-style dish made with potatoes and anchovies – and also with the views of a Swedish reader, who is much exercised by how we put our spuds on display in Ireland