Delicious Potato Recipes For Autumn

The humble potato is delicious and comforting, nutritious and versatile. Here is a selection of potato recipes from Naturally Best using the famous Vivaldi or the wonderful new variety Almera. Both varieties are available all year round and renowned for their exceptional taste.

Vivaldi has a creamy texture and delicious buttery flavour and is suitable for any kind of potato dish. Almera has a creamy texture and a superb flavour. It grows larger so is ideal for baking and makes excellent chips.

Try these deliciously tempting Autumn recipes:

Butternut Squash, Potato and Red Pepper Soup
This wonderfully warming soup has a smooth creamy texture and fabulous flavour – perfect for chilly autumn days!

25g (1oz) butter
1 large onion, chopped
1 medium butternut squash, peeled, deseeded and chopped into chunks
250g (9oz) Vivaldi or Almera potatoes, peeled and chopped
1 red pepper, deseeded and chopped
2 vegetable stock cubes, dissolved in 900ml (1 1/2 pints) hot water
150g (5oz) low fat soft cheese
150ml (1/4 pint) milk + 2 tbsp
Salt and freshly ground black pepper

1. Melt the butter in a very large saucepan and fry the onion gently for about 3 minutes until soft, but not brown. Add the butternut squash and potatoes. Reserve a little red pepper for garnish, then add the rest to the saucepan with the vegetable stock. Heat until the mixture is just simmering, then cook gently for about 20 minutes, partially covered, until the vegetables are soft and tender.

2. Transfer the mixture to a blender or food processor and add about two-thirds of the soft cheese. Blend the soup for about 15 - 20 seconds, until smooth.

3. Return it to the saucepan and add 150ml (1/4 pint) milk. Stir and reheat thoroughly. Season to taste, then ladle the soup into warmed bowls.

4. Mix the remaining soft cheese and milk together, then use this to garnish the soup, along with some thin slices of red pepper and a little more black pepper.

Serves 4-6
Cook’s tip: Cool any leftover soup quickly, then chill and refrigerate to use the next day, or freeze for up to 3 months.

Potato Stockpot Bake with Crispy Bacon
This simple bake is extremely tasty – and it’s really economical too. It’s the ideal fuel to combat cold autumn weather.

40g (1 1/2oz) butter
1kg (2lb 4oz) Vivaldi or Almera potatoes, peeled and thinly sliced
3 medium onions, thinly sliced
Salt and freshly ground black pepper
900ml (1 ½ pints) chicken stock
450g (1lb) back bacon

1. Preheat the oven to 190°C, fan oven 180°C, Gas Mark 5. Use a little butter to grease a 2 litre (3 ½ pint) casserole dish.

2. Layer the potatoes and onions alternately in the casserole dish, seasoning each layer, and finishing with a layer of potatoes.

3. Pour the stock over the potatoes and dot the remaining butter over the surface. Cover and bake for 45 minutes.

4. Remove the lid from the casserole and return to the oven to bake for a further 30 minutes until the potatoes are browned. Arrange the bacon rashers over the surface and grill until crispy – or grill the bacon separately to serve with the bake.

Serves 4
Cook’s Tip: You can’t beat a dollop of tomato ketchup or brown sauce on the side – make sure you have some in your kitchen cupboard.

Jacket Potatoes with Chicken Tikka and Indian Salad
Make a meal with these delicious baked potatoes, filled with a spicy chicken mixture and served with an Indian-style salad.

4 Almera or large Vivaldi potatoes
4 tbsp low fat natural yogurt
2 tbsp tikka masala curry paste
3 skinless, boneless chicken breasts cut into chunks
Salad:
2 tomatoes, chopped
1 small red onion, finely chopped
1/4 cucumber, finely chopped
1 green chilli, deseeded and finely chopped
2 tbsp chopped fresh coriander
Salt and freshly ground black pepper

1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put the potatoes into bake for 1 hour, on the middle shelf.

2. Mix the yogurt and curry paste together, then add the chicken pieces. Cover and leave to marinate for 15 minutes.

3. Meanwhile, make the salad my mixing together the tomatoes, onion, cucumber, chilli and coriander. Season with salt and pepper.

4. Arrange the chicken pieces on a baking sheet and roast in the oven above the potatoes for the final 30 minutes of cooking time.

5. Split the baked potatoes and fill them with the chicken mixture and salad.

Serves 4
Cook’s Tip: To save cooking time, microwave potatoes first and finish in oven for a crispy skin.