Max Haley’s Potato Meals for Watching the World Cup – Recipes | food

BThey said, that when you have people over to watch the World Cup and stuff…but what is beer food, other than nuts, chips, and meat pizza with extra jalapeños? These are what my friend Alejandro calls “nibblings” and my dad “snackettes”.

A good nibble is something well seasoned, often potato-based. It’s catchable, easy, and sometimes, slippery with something cute and sexy, allowing for the undoing of my terrible habits like smoking out the window and other atrocities. These recipes offer all of these things and are mostly doable ahead of time. There is very little work involved in preparing them, shopping is a one-stop shop for something great from a big box retailer, and most importantly, it takes very little effort when it comes to eating them. Which saves time and, in fact, a hand to hold a beer or wave in the air when someone scores, doesn’t score, or whatever.

Mayonnaise with egg curry

If potato chips aren’t your bag, though I hope they are, use chopped raw vegetables instead like cucumber sticks, dandelion, or gemstone leaves.

to equip 10 minutes
cook 12 minutes
serves 4

4 eggBoil for 7 minutes and peel
4 green onionsthinly sliced ​​(white and green)
1 heaped teaspoon of mild Madras curry powder
2 tablespoons of mayonnaise
– Hellmann’s is my go-to
1 tablespoon malt or white wine vinegar
salt and black pepper
1 large bag of chips of your choice
for dipping – check ingredients if you want it to be gluten-free (surprising number it isn’t)

Put the eggs in a bowl and mash them with a fork. Add the onion, curry powder, mayonnaise, vinegar, a pinch of salt and some black pepper and stir well. Serve with potato chips for dipping.

New baked potato with sour cream and rose puree

I don’t want to teach my grandma to suck eggs here – I’m sure we all have baked potatoes – but that’s the way I do it and these little ones.

to equip 5 minutes
cook 40 minutes
Make 20

10 new potatoesall of the same size
150 ml Full fat sour cream
1 x Harissa Flower Jar 170gm
– I love Belazu, which all supermarkets now sell

Preheat oven to 200°C (fan 180°C) / 390°F / gas 6. Hold a fork in one hand and place a potato in the palm of your other hand. Place the fork all over the potato firmly, flipping it as you go, until it pierces all over – this will allow the water inside to evaporate, and thus result in a better baked potato. (This is the same thing I do with a large baked potato.) If width permitting, arrange baby potatoes on oven rack; If not, put them on a dry, heated baking sheet. It will take about 35 minutes for it to look just like a regular baked potato, but in miniature! (Squeeze one into the tea towel to make sure it’s completely soft.) Remove from the oven and drop them in one by one – don’t throw them! – from a foot or so high to a worktop, to loosen the pretty insides.

Once the potatoes are cool enough to eat, cut them in half, arrange on a plate, spoon on a little sour cream followed by some rose mush; I also love these topped with lump fish caviar which you get in small £2 jars from the supermarket, in which case throw out the mush. You probably have leftover sour cream, mash, and some raw potatoes from the bag you bought, so do the same thing tomorrow, when the other match is on.

Rosti with pickled lemon yogurt, peas and mint

to equip 5 minutes
cook 30 minutes
Make 1 large rostiCut it into at least 8 slices

2 medium sized waxy potatoes
2 tablespoons of olive oil
2 tablespoons of vegetable oil
10 mint leaves
or 1 tablespoon mint sauce or jelly

To prepare yogurt
3 tablespoons of thick, full-fat yogurt
1 heaping tablespoon of your favorite lemon pickle
Small or finely chopped
1 frozen peadefrosted (petit puiss is always best)

At least three hours in advance, boil the potatoes in their skins until the moment the skewer goes all the way through with little resistance, then drain and leave to cool. Once cool, grate the potatoes, skins and all, on the coarse side of a box grater and season vigorously.

Put a frying pan on the stove, add 1 tablespoon of each oil and heat it up. Place the mound of grated potatoes in the center of the pan and press it gently with the back of a spoon into a rough circle, about 1 cm thick. It’s okay to get a little messy — it’s a potato cake, not a tax return. Leave the thing to sizzle and cook for a few minutes, then shake it (or use a spoon if necessary) to break it up. Continue to cook the rosti, stirring occasionally (but not flipping it), for another 10 minutes, then slide out of the pan onto a plate.

Put the remaining oil in the pan and let it heat up. Place a second plate on top of the rosti and flip it so that, when you lift the top plate, the fried side is now up (you may be able to flip it onto the plate with a spatula, but only do this if you don’t think it will fall apart). Move the rosti back into the hot pan and cook for another 10 minutes.

While the second side is filling and turning golden (you could also have done this hours ago), roll up the mint leaves, if using, and chop them finely (Ponce cooks call this chiffonade); Instead, extract the mint sauce/jelly. Combine all yogurt ingredients in a bowl and mix well. Once the rosti are all cooked through and beautifully golden on both sides, remove them from the pan and let them cool slightly, then cut into at least eight slices, like a pizza.

Dip the rosti into the yogurt (or slide it all over) and top with the mint of your choice. Then get another beer for everyone.

  • Max Haley is the owner of Max Sandwich Shop, London N4, The Five Bells in Salisbury and The Sam Wheelers in Bath. His latest book, Max’s Picnic Book, co-authored with Benjamin Benton, is published by Hardy Grant at £16.99. To order a copy for £14.78, go to guardianbookshop.com

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