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Privacy NoticeWhen it comes to cooking a hearty meal, potatoes are known to be a versatile ingredient. With their fluffy insides and buttery melt in the mouth texture, the humble spud can go the distance in terms of providing the perfect base for a variety of meals. And now that summer is upon us, Cornish new potato season is here making for the ideal seasonal treat. Known for their sweet and delicate flavour, Cornish new potatoes work well in a range of dishes and are sure to go down a storm when dinner is served. From Mexican jacket potatoes to Thai beef salad, here are three tempting recipes you’ll want to enjoy this weekend… Loaded Mexican Cornish new potato jackets Serves 2
Loaded Mexican Cornish new potato jackets are a twist on the classic jacket potato
(Image: seasonalspuds.com)
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Ingredients 12 Cornish new potatoes A drizzle of olive oil 1 pepper (red or green) cut into small pieces 1 large clove of garlic 1 red chilli 400g tin cooked black beans 1 tsp chipotle paste 1 tsp smoked paprika ½ tsp ground coriander 2 tsp tomato purée Water Salt and pepper A handful of grated cheddar cheese 2 tbsp sour cream A handful of fresh coriander, chopped Method Pre-heat the oven to 180˚C/160˚C fan/gas mark 4. Place the Cornish new potatoes on a baking tray and cook in the oven for 25-30 minutes. In a small saucepan lightly fry the pepper, garlic and half of the red chilli in the olive oil. Add the black beans, chipotle paste, paprika, ground coriander and tomato purée and cook on a low heat. Add a little water if drying out. Season and cook for 15 minutes. Once the mini jacket potatoes are cooked, remove from the oven and cut a cross on top of each. Place on a serving plate and top each potato with the black bean mix, a dollop of sour cream, sprinkle of cheese, chopped fresh coriander and slices of the remaining red chilli. Cornish new potato and Thai beef salad Serves 2
Cornish new potato and Thai beef salad makes for a fresh and fragrant summer dish
(Image: seasonalspuds.com)
Ingredients For the marinade 1 tbsp soft light brown sugar 2 tbsp fish sauce A pinch of white ground pepper For the dressing 1 tbsp soft light brown sugar 2 tbsp fish sauce 1 tbsp sesame oil Juice of 3 limes For the salad 1 rump steak 200g cooked Cornish new potatoes 5 cherry tomatoes, cut in half ½ cucumber, seeds removed 1 small red onion, finely sliced 1 bunch of fresh coriander, finely chopped 2 sprigs of mint, finely chopped 1 red chilli, sliced 3 Thai basil leaves, finely chopped 3 radishes, finely sliced A handful of crushed unsalted peanuts Method Place the marinade ingredients in a bowl and marinate the beef for 5 minutes. Fry the beef on a high heat, turning once until seared (a couple of minutes each side), then set aside on a plate to relax. Make the dressing by mixing all the ingredients in a bowl. In a large bowl, combine all the salad ingredients and mix thoroughly. Transfer onto a serving plate. Slice the beef as thinly as you can and place on top of the salad. Pour over the dressing and serve. Cornish new potato and rosemary focaccia Serves 6
Cornish new potato and rosemary focaccia is a filling side dish or stand-alone snack
(Image: seasonalspuds.com)
Ingredients 500g strong bread flour 7g sachet yeast 1 tsp table salt 40ml olive oil (plus extra for greasing and drizzling) 300ml warm tap water 5 Cornish new potatoes 2 sprigs rosemary Sprinkle of sea salt Method Place the flour in the bowl of a stand mixer. Add the yeast and salt (on opposite sides). Make a well in the middle and pour in the olive oil. Start to mix on a slow speed and gradually add the warm water. The mix should be quite wet in consistency. Knead the dough for around 10 minutes until smooth and stretchy. Oil a large bowl with a drizzle of olive oil and turn out the dough. Cover tightly with clingfilm and leave in a warm place to prove for 2 hours. The dough should double in size. Once risen, grease a baking tray (with edges) with olive oil and tip out the dough. Gently stretch it out to fit the tray and, using your fingers, press indents all over. Cover again with clingfilm for a second prove for 30 minutes. Pre-heat the oven to 180˚C/ 160˚C fan/gas mark 4. Once proven, slice the potatoes as thinly as you can and place on top of the dough. Sprinkle with torn rosemary, drizzle with sea salt and olive oil and place in the oven for 25-30 minutes. Once cooked, transfer to a wire rack and again drizzle with olive oil. Leave to cool slightly before serving. Recipes from seasonalspuds.com Follow OK! on Threads here: https://www.threads.net/@ok_magStory SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
