Perfect Potatoes 3 ways with Curtis Stone

Watch for Curtis' 3 foolproof potato recipes that everyone will love.

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Curtis Stone’s patatas bravas salad
Serves 8 Cooking 50 mins Prep 15 mins (+ cooling time)

1kg baby white potatoes, halved
1/4 cup (60ml) olive oil
1 red capsicum, seeded, cut into 8 pieces
6 long red chillies, halved lengthways
1 tbs olive oil, extra
60g pkt Coles Australian Baby Rocket
1 shallot, thinly sliced crossways
1/4 cup flat-leaf parsley leaves
1 tbs finely chopped chives

Smoked paprika aioli:
1/4 cup (60ml) aquafaba
1 garlic clove
1 tsp ground paprika
1/8 tsp smoked paprika
1/2 tsp salt
1/8 tsp caster sugar
1 1/4 tbs sherry vinegar
1/2 cup (125ml) sunflower oil

1. To make the smoked paprika aioli, blend the aquafaba, garlic, combined paprika, salt, sugar and 2 tsp vinegar in a blender until combined. With the motor running, slowly add the oil in a thin, steady stream until smooth and creamy. Stir in the remaining vinegar.
2. Place the potatoes in a large saucepan of water and bring to the boil. Reduce to a simmer and cook for 10 mins or until a small skewer can glide through potatoes easily without breaking them apart. Use a colander to drain potatoes and set aside to steam dry and cool.
3. Place a large heavy rimmed baking tray on the centre rack of the oven and preheat to 230°C (210°C fan-forced). In a large bowl, toss potatoes with oil. Season with salt. Arrange potatoes, cut-side down, in a single layer on the preheated tray. Reserve bowl with excess oil. Roast potatoes, without turning, for 20 mins.
4. In the bowl with reserved oil, toss the capsicum and chilli with the extra oil. Season with salt. Arrange capsicum and chillies, cut-side down, with the potatoes. Roast, turning as needed, for 20 mins or until the potatoes are crisp and golden and the capsicum and chillies are charred and tender. Season.
5. Use a spoon to spread aioli onto serving plates. Arrange the rocket, potatoes, capsicum, chillies and shallot over the aioli. Sprinkle with the parsley and chives. Season with sea salt flakes and freshly ground black pepper to serve.

Hasselback potatoes
Serves 8 as a side Prep 10 mins Cooking 1 hour 5 mins

8 brushed potatoes,
washed and dried
125g butter, melted
2 tsp chopped thyme
1 garlic clove, grated
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup (40g) finely grated parmesan
Thyme sprigs, to serve

1. Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Trim 1 long side of each potato to sit flat.
2. Place wooden spoons or chopsticks along either side of 1 potato. Use a sharp knife to thinly slice the potato down to the level of the spoons or chopsticks at 1cm intervals (this stops you cutting all the way through). Repeat with the remaining potatoes. Place the potatoes, sliced-sides up, on the lined tray.
3. In a small bowl, combine the butter, thyme, garlic, salt and pepper. Brush some of the butter mixture over the potatoes. Cover with foil and bake for 50 mins or until the potatoes are just tender.
4. Brush the potatoes with the remaining butter mixture and sprinkle with parmesan. Bake, uncovered, for 15 mins or until golden and crisp.
Transfer the potatoes to a serving platter and spoon over any pan juices. Serve the potatoes immediately with thyme sprigs.

Cheesy potato bake
Serves 10 Prep 20 mins (+ cooling time) Cooking 1 1/2 hours

600ml thickened cream
1/2 cup (125ml) full-cream milk
1 1/2 tbs thyme leaves
2 garlic cloves, finely chopped
1.5kg Crème Gold potatoes, peeled,
cut into 5mm-thick slices
250g Gruyère or vintage cheddar, grated
Thyme sprigs, to serve

1. Preheat oven to 180°C (160°C fan-forced). In a large jug or medium bowl, add the cream, milk, thyme and garlic and stir to combine. Season with salt and pepper.
2. Arrange one-quarter of the potato slices, overlapping slightly, in a single layer over the base of a large round or square baking dish. Drizzle with one-quarter of the cream mixture and sprinkle with one-quarter of the cheese. Repeat, in 3 batches, with the remaining potato slices, cream mixture and cheese.
3. Bake for 1-1 1/2 hours or until the potato is just tender, cream mixture bubbles and the cheese layer is golden. Set the potato bake aside to cool slightly. Sprinkle with thyme sprigs to serve.