Summer Potatoes With Spring Onions Recipes

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours.

Steps:

• Scrub new potatoes well and rinse in cold water. Cook in boiling salted water for 15-20 minutes with bay leaves until tender.
• Meanwhile, preheat the grill to high. Melt butter in a small pan, add a bunch of spring onions, chopped and cook gently for 1-2 minutes to soften.
• Grill the smoked streaky bacon until crisp and golden, drain on kitchen paper, then break into small pieces.
• Drain the potatoes and toss with the spring onions, olive oil, some sea salt and freshly ground black pepper. Put the potatoes in a warmed serving dish and top with the bacon pieces. Drizzle with more olive oil if needed.

Steps:

• Peel and chop/mash the potatoes coarsely.
• Heat oil in pan (on medium heat) and add all the spices and salt.
• Add potatoes and onions and keep on tossing gently on medium heat for about 4 minutes.
• Toss them after every 20 seconds or so.
• Serve with steamed rice, arabic bread, normal bread, indian bread or eat it without any accompanyment.
• It is just right to cook in summer.

Steps:

• Heat oven to 140C/120C fan/gas 1. Bake the potatoes for 2 hrs until soft to the middle (alongside the pork is fine).
• Toss the potatoes with the olive oil, most of the spring onions, thyme and plenty of seasoning in a slightly-too-small roasting tin. Use the back of a fish slice or similar to squash the potatoes into a flat-ish compact cake. Chill until ready to finish, for up to a day.
• Heat oven to 220C/200C fan/gas 7 (when the pork comes out). Drizzle the spuds with a little more oil and roast for 30-40 mins until golden and crisp. Mix the salad cream and soured cream, drizzle over, then scatter with remaining spring onions and more seasoning, and serve.