Potato Archives - Dash of Shasi https://dashofshasi.com/category/potato/ Fri, 22 Jul 2022 19:37:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://dashofshasi.com/wp-content/uploads/2022/04/cropped-1-32x32.png Potato Archives - Dash of Shasi https://dashofshasi.com/category/potato/ 32 32 Pan haggerty https://dashofshasi.com/pan-haggerty/ https://dashofshasi.com/pan-haggerty/#respond Fri, 13 Jul 2018 09:40:11 +0000 http://themes.pixelwars.org/lahanna/?p=34 Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

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If you make this you are in for a treat!
I first came across this recipe when I was 11 😅 during the weekly cooking class in high school. There was a dairy cookbook for sale and it was my first cookbook I ever owned. It had a huge number of recipes, mainly French in nature and over the years I made several dishes with Pan Haggerty and creme brûlée being the ones I still make to this day. The book is now certainly worse for wear but still remains in my collection of books.
This is a very modest dish, a layered concoction of meltingly soft potatoes and onions, with umami cheesy flavour coming from the cheese.
The browned top and caramelised potatoes on the bottom of the pan are the best parts of this dish and often fought over 😂

I like to serve this with baked beans, comfort food at its best!
It’s remained a firm family fave over the years. Do give it a go!

Yields56 Servings
Prep Time1 hrCook Time0 minTotal Time1 hr

 4 large potatoes, Baking, King Edwards or Maris Piper
 2 large onions
 250 g mature cheddar cheese
 Salt and Pepper
 Peel and slice all potatoes thinly
 Slice onions
 Grate half the cheese and chop remainder
 Put a thin layer or oil on the bottom of pan and place a layer of potatoes, ensure base is covered even if potatoes overlap. Use half your potatoes. Season liberally with salt & pepper
 Add all the onions and top with the chopped cheese
 Add remainder potatoes, season well
 Put a lid or cover with foil and cook over very low heat for 1 hr or until potatoes are cooked. A knife should go through very smoothly.
 Top with grated cheese and brown under grill Enjoy!

1

 

Ingredients

 4 large potatoes, Baking, King Edwards or Maris Piper
 2 large onions
 250 g mature cheddar cheese
 Salt and Pepper
 Peel and slice all potatoes thinly
 Slice onions
 Grate half the cheese and chop remainder
 Put a thin layer or oil on the bottom of pan and place a layer of potatoes, ensure base is covered even if potatoes overlap. Use half your potatoes. Season liberally with salt & pepper
 Add all the onions and top with the chopped cheese
 Add remainder potatoes, season well
 Put a lid or cover with foil and cook over very low heat for 1 hr or until potatoes are cooked. A knife should go through very smoothly.
 Top with grated cheese and brown under grill Enjoy!

Directions

1

Pan haggerty
IngredientsDirections

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]]> https://dashofshasi.com/pan-haggerty/feed/ 0 Rosemary Potato wedges with Feta dip https://dashofshasi.com/rosemary-potato-wedges-with-feta-dip/ https://dashofshasi.com/rosemary-potato-wedges-with-feta-dip/#respond Fri, 22 Jun 2018 09:37:18 +0000 http://themes.pixelwars.org/lahanna/?p=92 Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with.

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If you are anything like me and love all things potato you have to try this recipe right now!
The potatoes are so good…crispy with soft fluffy interior and have a tasty chill garlic kick. I can eat the lot in one sitting.
I used rosemary in this recipe but you can omit altogether or replace with thyme or oregano.

Yields4 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

 2 qts large baking potatoes
 Olive oil, garlic, salt, chilli flakes
 Rosemary
For the dip:
 1 block feta
 Olive oil
 4 tbsp Greek yoghurt

1

Slice the potatoes into wedges and drizzle oil

2

Add the salt, garlic, chilli flakes, rosemary

3

Mix and transfer to a baking tray

4

Bake at 180 for 15 mins, turn them over and bake for another 15mins or until crispy golden and cooked

5

Meanwhile blitz the dip ingredients until soft and fluffy, add more yoghurt if it still seems dry

Ingredients

 2 qts large baking potatoes
 Olive oil, garlic, salt, chilli flakes
 Rosemary
For the dip:
 1 block feta
 Olive oil
 4 tbsp Greek yoghurt

Directions

1

Slice the potatoes into wedges and drizzle oil

2

Add the salt, garlic, chilli flakes, rosemary

3

Mix and transfer to a baking tray

4

Bake at 180 for 15 mins, turn them over and bake for another 15mins or until crispy golden and cooked

5

Meanwhile blitz the dip ingredients until soft and fluffy, add more yoghurt if it still seems dry

Rosemary Potato wedges with Feta dip
IngredientsDirections

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