One of the wonders of cooking is that recipes are handed down for generations, with each family having their own unique twists, whether that is a bit of nutmeg in your spaghetti bolognese, or a particular hand-me-down favourite of mine – Tatties O’Brian.
My grandmother was from Ireland (that’s the O’Brian bit), and her potato recipe is a staple in our household. Roast potatoes are all well and good, but I think we should really be doing more with the humble potato, and this recipe is quick and easy – and you can just leave it in the oven while you prepare everything else.
- 1kg potatoes
- 3 peppers
- 2 large onions
- 2 table spoons of fresh parsley
- 1/4 pint (140ml) milk
- 1/4 pint double (140ml) cream
- salt and pepper
- 50g butter
Peel and cube the potatoes
Roughly chop the onions and peppers into 2-3cm squares
Mix the milk, cream, and paprika together, and add a sprinkle of salt and pepper
Grease an oven dish
Pour all the chopped ingredients into the dish and pour over the paprika cream/milk and mix it well
Cube the butter and place them evenly over the top of the mixture.
Place the dish in the oven at 160°C for two hours
I told you t was easy!
I’ve published this recipe as part of the 888 Ladies Granny Awards, where you can nominate your grandma to win an iPad mini or some jewellery as part of a Facebook competition. To nominate you grandma, just tell them why she’s great, and share the nomination with your friends, who can vote for the winner.
Photograph courtesy of the United Soybean Board