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The Humble Potato

Story: The Humble Potato
Episode: 5
Presenter: Georgia Moore
Air Date: 19 September 2021

Director of West Australian Good Food Guide, Georgia Moore, welcomes back Manuka’s Executive Chef, Kenny McHardy as he shares a delicious dish using the humble potato.

  • Beta Spuds delivers the freshest produce from local farms to packing facilities in Mandogalup, Western Australia.
  • They have built the business to become one of the largest suppliers of a wide range of potatoes across the state using state of the art technology in sorting, grading, hydro-cooling and packaging equipment.
  • Royal Blue potatoes (purple skin/yellow flesh) are great for baking, boiling, mashing and for chips.

Baked Royal Blue Potato with Vegetable Bolognese

4 x large royal blue potatoes (washed)
2 x white onion diced
1 x leek diced
1 x carrot diced
25gm garlic
2 x red capsicum diced
100gm green lentils
25ml olive oil
1T smoked paprika
rosemary, thyme
salt, pepper
500ml tomato sugo
120gm fior de latte

Pierce potatoes with a fork and season with olive oil, salt and pepper.
Bake in a preheated oven at 180 deg C for 45 minutes.
Allow to cool.

Heat a saucepan and add oil followed by the onion, leeks, carrots, garlic and salt.
Turn down to low and cook for 20 minutes.
Add the capsicum, lentils, smoked paprika, herbs, salt and pepper and sauté for 5 minutes.
Add the tomato sugo and cook for 15 minutes on low heat.

Cut into potatoes and fluff up the inside. Spoon the bolognese into potato and top with fior de latte.
Bake in oven for 5 minutes and serve immediately.

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