Top Potato Recipes for Summer Part 1

June 17, 2015 Posted by David Linton

Top Potato Recipes for Summer part 1

If you think potatoes are just for winter and warming us up, think again! These healthy vegetables are a crucial key ingredient to many recipes ideal for the summer months too.

Whether sliced, mashed, sautéed or roasted, potatoes are the perfect accompaniment to any barbeque or salad when the hot weather hits, so here are two great little recipes to get you started:

Hasselback Potatoes

These scrumptious little entrees originate from the heart of Sweden and are by far one of the easiest and prettiest ways to cook potatoes. What’s more, if you use low fat butter in your recipe, Hasselback potatoes become your very own low fat version of chips.

ready meal suppliers uk
Photo credit – Jules


  • One bag of potatoes (any variety; we would recommend the smaller the better).
  • 45g butter
  • 5 tbsp Olive Oil
  • Rock salt


  1. Preheat the oven to 180°C (gas mark 4).
  1. To prepare the fat mixture, heat the butter and olive oil together until they’re fully melted and merged as a liquid-like paste.
  1. Slice each potato that’s part of your recipe at 0.5cm intervals horizontally, stopping just before you cut completely through so each potato remains as a whole and not in multiple parts.
  1. Gently brush the fat mixture on the potatoes and grind rock salt over as much of the outer layer as you can.
  1. Carefully place the potatoes on a baking tray and then in the oven to cook. Check after 10 minutes as, depending on size, cooking time will be anywhere between 10 and 15 minutes.
  1. When fully cooked, take out and enjoy with a wholesome rack of ribs or a lush Caesar salad if you plump for the healthy option.
  1. For a cheeky extra, why not use garlic butter instead of normal? Or sprinkle spices over the potatoes for an extra kick?

Summery Sautéed Potatoes

These golden gems are a perfect side dish for a warm summer’s evening get-together. Make a big batch and share the goodness round!


fried crushed potato

A frying pan with crushed potatoes cooked in butter and olive oil with some garlic


  • 1½ kg potatoes
  • 4 tbsp rapeseed oil
  • 1 tbsp butter
  • 4 bay leaves
  • 2 garlic cloves (these don’t need to be peeled)
  • 1 lemon zest
  • Small bunch of chopped parsley.


  1. Cut the potatoes into small strawberry-sized chunks while a saucepan of water is placed onto the hob to boil.
  1. Drop the potatoes in the saucepan and lower the heat to a simmer. After 5 minutes, drain out the water and leave the potatoes to dry in the pan.
  1. When the potatoes are almost dry, heat the rapeseed oil and butter in a large frying pan, and then add the two whole garlic cloves and crunched up bay leaves.
  1. Carefully tip the dry potato chunks into the frying pan and cook over a medium-high heat for 20-25 minutes. Ensure to keep turning the chunks gently without breaking them up, and season lightly with salt and pepper.
  1. When the potatoes are crispy and golden, grate the lemon zest over the pan and continue cooking for a further 2-3 minutes.
  1. Taste for seasoning, then sprinkle with parsley and serve.


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