Different ways with potatoes

"I’ll be rustling this galette up on New Year’s Day for brunch. We always have a side of smoked salmon at Christmas and, sometimes, there’s quite a bit left over once the last cracker has been pulled, so I thought I’d make good use of it in combination with our winter crop of potatoes. Hopefully, they’ll soak up all the Champagne from the night before!"

Potato galette with smoked salmon (serves 4)

Ingredients A splash of olive oil 2 large potatoes 30g plain flour 30ml chicken stock 250ml crème fraîche 200g smoked salmon 15g capers 1 lemon, for squeezing A handful fresh salad leaves

Method Preheat your oven to 180˚C/350˚F/gas mark 4. Brush a 30cm pizza tray with the olive oil, and set aside. Scrub the potatoes clean, then, using either a mandolin or a very sharp knife, slice them into the thinnest rounds you can manage.

Rinse under cold water and pat dry. Toss the slices in the flour, then arrange half of them in concentric circles on your prepared pizza tray. Season well and drizzle with a touch more olive oil, before adding a second layer, drizzling and seasoning again. Press the potatoes down with your (clean) hands, then pour the chicken stock over them. Cook in the oven for 25–30 minutes, or until the potatoes are tender and their edges browned.

Remove the pizza tray from the oven and dollop spoonfuls of the crème fraîche around the galette. Arrange slices of the smoked salmon on top. Dot with capers, squeeze some lemon juice over it all and scatter the rocket on top, then serve immediately.

As with a pizza base, you can top the potatoes with almost anything: for a good alternative, brush them with pesto and scatter cherry tomatoes and torn mozzarella over them, then return to the oven for 10 minutes.

More ways with potatoes

Rosemary-and-sea-salt-roasted spud stack Slice your potatoes thinly with a mandolin. Toss in olive oil and chopped rosemary, then season. Brush the holes of a muffin tin with olive oil, then press the potato slices into it at an angle, so the filled holes look almost like flowers. Bake in a hot oven for 35 minutes, or until crisped and cooked through. Perfect for a dinner party.

Seafood chowder Fry 2 chopped rashers of bacon, a diced white onion, a chopped stick of celery, 2 medium carrots (diced), a large potato (peeled and diced) and a small tin of sweetcorn in a splash of olive oil. Pour 600ml vege-table stock over it and add chunks of cod and undyed smoked haddock, as well as mussels. You can vary the fish depending on your tastes and what’s available. Simmer gently until the fish is cooked through, then add 100ml single cream. Scatter with fresh chopped parsley and serve.

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