Luxury Potato Recipes to Elevate Your Christmas Lunch

Saturday 04th Dec 2021 |


CHRISTMAS is back in full swing this year, and to celebrate finally getting together again in style, Seasonal Spuds has developed a selection of luxury potato recipes fit to grace any gathering.

Looking to highlight the ways consumers can add opulence with ease, the Christmas dinner and party recipes – from deliciously creamy baked camembert with rosemary potatoes to mini honey potatoes with a truffle dip – are ideal for party canapes or as the star of the show on Christmas Day.

Lucia Washbrook, sales and marketing director at national potato supplier Branston, said: “We’re hoping that it’s going to be an extra special Christmas this year, with people able to reunite with their families for the festivities. For many, this will be the first time they’ve come together in two years or even longer, so we’re eager to help consumers make an impact, which is why we’ve developed these extra special recipes.”

“These luxury recipes will bring chef standard dishes into people’s homes and onto their dinner tables this year, but in a simple and accessible way, with everyday ingredients and easy to follow steps to help elevate the festivities and make it a Christmas to remember.”

Consumers can expect fun twists on classic potato recipes, such as chestnut gnocchi with blue cheese and sage, and pork belly with fondant potatoes, which have been developed by influencer and author of ‘She Can’t Eat What’ Emma Hacker.

Lucia said: “We are delighted to have partnered with Emma to develop these recipes, she is well-known for her sophisticated take on classic dishes and her ability to adapt them to suit all dietary needs and tastes.

“Traditional roasties are the star of the show on Christmas Day, but there are so many other delicious ways to enjoy potatoes throughout the festive season. Our sumptuous new recipes include vegetarian, gluten free and dairy free options, without sacrificing health or flavour.”

For those looking for a helping hand with their traditional Christmas dinner this year, consumers can make light work of their shopping and cooking by using Seasonal Spuds’ online vegetable portion planner via the website and app.

The portion planner was designed to help save time and reduce stress surrounding catering at Christmas. It works by selecting chosen sides and portion sizes for each guest, which is then calculated into the exact amount of veg you need on your shopping list for the big day, keeping it simple for the chef.

The planner also offers recipe inspiration with each vegetable having an option for classic choices or a tasteful twist, like boiled Brussels sprouts versus sprouts with chestnuts and pancetta.

Lucia added: “Our recipes and portion planner were created to make it easier for families and friends to enjoy the festivities together, without the stress or fuss that often comes with catering for crowds. This year, we want to help people focus on being back with loved ones again, and let the food speak for itself.”

Cranberry chilli jam, rosemary and camembert potato bake

Sweet and spicy jam helps cut through the ooey, gooey, cheesy richness of baked camembert and the crispy but creamy rosemary potatoes are the perfect vessel for them both. This dish can get messy, so putting a few small plates and some spoons out for guests to enjoy it is a good shout.

Serves 6-8. Prep time: 1 hour, including making the jam. Cooking time: 1 hour 20 for the camembert potato bake

  • 2 tablespoons olive oil
  • 1 1/2 inch piece ginger, peeled and finely chopped
  • 2 red chillies, finely sliced, seeds removed (optional)
  • 250g fresh or frozen cranberries
  • 50g caster sugar
  • 50g light brown sugar
  • 30ml red wine vinegar
  • 40ml water
  • Sea salt and freshly ground black pepper
  • 1.5kg even-sized fluffy potatoes (Maris Piper would work well for this)
  • 1 tablespoon butter for greasing the dish
  • 250ml double cream
  • 125ml milk
  • Sea salt and freshly ground black pepper
  • 4 sprigs rosemary
  • 2 tablespoons olive oil
  • 250g camembert

To make the cranberry chilli jam, heat the olive oil in a large pan over a medium-low heat. Add the ginger and chillies and cook for 4-5 minutes, or until the chillies have softened. Add in the cranberries, sugars, red wine vinegar and water and season. Simmer for 30 minutes, stirring and mashing often, until the cranberries have turned jammy and everything is combined and thickened. Spoon into a sterilised jar. Best eaten within a week.

To make the rosemary and camembert potato bake, preheat your oven to 180°C, 160°C fan, gas mark 4 and give the potatoes a scrub.

Using a mandoline, or sharp knife, slice the potatoes into very thin rounds. Grease a roughly 26cm round oven dish lightly with butter, then start placing the potatoes around the sides, overlapping them slightly as you go. Keep going, working your way into the centre of the dish. When you have a space roughly the size of your camembert left, place a similar size ovenproof dish, or ball of foil in its place. This will stop the potatoes from collapsing and make sure you still have room to place the camembert in the centre once ready. Tuck any remaining potato slices into any gaps you can see.

Pour the cream and milk over the potatoes and season well. Nestle the rosemary sprigs in between the potatoes, drizzle over a tablespoon of olive oil and bake for 1 hour, or until the potatoes are tender.

Remove the small dish or ball of foil and baste the potatoes with the cream mixture. Place camembert down in the centre (remove any packaging), cut a cross in the middle and drizzle the potatoes with the remaining olive oil. Increase the oven temperature to 200°C, 180°C fan, gas mark 6 and up and bake for another 15-20 minutes, or until the cheese is gloriously melted and gooey. Spoon over some of the cranberry chilli jam and serve with the rest in a dish on the side.


Gluten free chestnut gnocchi with blue cheese and crispy sage

Luxury Potato Recipes

The earthy flavours of chestnut work so well with sage and creamy blue cheese. This dish is joyfully rich, so portions are on the smaller side – crispy halved brussels sprouts or torn kale leaves would be a delicious addition.

To get ahead, cook the gnocchi in advance and chill on a tray, covered, in the fridge. When ready to serve, reheat them through in the pan with the sauce. If you don’t need the gnocchi to be gluten free, sub in regular plain flour; you might just need a little less of the egg.

Serves 4. Prep time: 1 hour 40 minutes. Cooking time: 10 minutes

For the gnocchi:

  • 750g fluffy potatoes (raw weight)
  • 100g gluten free plain flour
  • 50g chestnut flour
  • ⅛ teaspoon freshly grated nutmeg
  • Sea salt and freshly ground black pepper
  • 1 large egg
  • 35g unsalted butter
  • Small bunch sage, leaves picked
  • 100g cooked whole chestnuts
  • 100ml white wine
  • 200ml double cream
  • 1 lemon
  • 125g creamy blue cheese, cut into pieces
  • Flaky salt, to serve


Heat your oven to 220°C, 200°C fan, gas mark 7. Bake the potatoes for around 1 hour – 1 hour 15, or until they’re golden on the outside and soft and fluffy on the inside. While still warm, cut the potatoes in half and scrape the filling into a sieve over a bowl (I like to spread a little butter over the skins and eat – chef’s treat). Push the potato through the sieve – you’re looking for around 325g of cooked potato.

Moving quickly, so that the potato stays warm, sieve the flours over the potato, add the nutmeg and season the mix well with salt and pepper. Crack and whisk the egg then add to the bowl. Bring everything together with a wooden spoon and then your hands to form a soft dough. Try not to overwork the mix to ensure your gnocchi stays light. Carefully divide the dough into four.

Bring a large pan of water to the boil and add a generous amount of salt. Have a large frying pan ready.

Roll each quarter into a sausage shape, about 2cm wide. Cut the dough into roughly 2cm pieces and gently press the longer edges with your thumb and forefinger to soften the shape. They should look like little pillows.

Prepare the sauce by adding the butter and sage leaves to the frying pan and placing over a medium heat. Crumble over the chestnuts and sauté for a couple of minutes, until the sage leaves are crisp and the chestnuts are warmed through. Using a slotted spoon, remove from the pan and put to one side.

Add the wine to the pan and allow it to bubble and evaporate for a couple of minutes, then add the cream and a small squeeze of lemon. Season with a little salt – remember the blue cheese will be salty – and a generous amount of black pepper.

Meanwhile, add the gnocchi to the boiling water (you might need to do this in two batches) and cook for about a minute and a half, or until they start floating to the surface. Once they’ve reached the surface, cook for another 45 seconds, then using a slotted spoon, transfer them to the pan with the sauce. If a little cooking water comes with them that’s good too.

Crumble the blue cheese over the sauce covered gnocchi and stir to encourage it to melt. Spoon the gnocchi onto a serving platter and then spoon the chestnuts and sage leaves on top. Finish with a final sprinkle of flaky salt, if you like.

Mini honey potatoes with a date and truffle ricotta dip

Luxury Potato Recipes

Cheese and thyme stuffed dates, drizzled in honey are a favourite of my family at Christmas. Adding mini, crispy, sweet and salty potatoes into the mix only makes things better. The pile of golden, glistening thyme-flecked potatoes on the canapé table is truly a sight to behold.

Serves 6-8 as a canapé. Prep time: 20 minutes. Cooking time: 30 minutes

  • 750g baby potatoes
  • 2 tablespoons olive oil
  • 4 sprigs thyme
  • Sea salt and freshly ground black pepper
  • 3 tablespoons runny honey
  • Flaky salt, to serve

For the date and truffle ricotta dip:

  • 200g ricotta
  • 150g sour cream
  • Drizzle of truffle oil, to taste
    4 medjool dates, stones removed and finely chopped

Heat the oven to 200°C, 180°C fan, gas mark 6. Wash the potatoes well and bring a large pan of salted water to a boil. Add the potatoes and cook until almost tender, then drain.

Tip the potatoes onto a roasting tray and drizzle with olive oil, then nestle the thyme sprigs amongst the potatoes and season well with salt and pepper. Bake for 30 minutes, or until the potatoes are crisp and golden on the outside and soft and fluffy on the inside.

While the potatoes are cooking, make the dip by combining the ricotta and sour cream in a bowl. Add a drizzle of truffle oil to taste and season well with salt and pepper. Spoon into a serving bowl and top with the chopped dates.

Remove the potatoes from the oven and drizzle over the honey, tossing to make sure they’re evenly covered. Tip the potatoes out onto a platter and sprinkle with a generous few pinches of flaky salt. Nestle the bowl of dip alongside the potatoes and serve.



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