NEIL PERRY'S
POTATO RECIPES
Neil Perry's Potato Puree
A smooth, decadent and delicious dish, bringing the flavours of our potatoes to life with this restaurant quality recipe that your family and friends will love.
Equipment
- Large saucepan
- Medium saucepan
- Large bowl
- Paring knife
- Gloves or Tea Towel for peeling hot potatoes
- Potato ricer or Mouli
- Wooden Spoon
- Serving dish & spoon
Ingredients
- 1 Kg Queen May or Sebago Supreme potatoes
- 300 g Salted cooking butter - cold
- 200 ml Warm milk
- 2 - 3 pinches Salt
- Olive oil (optional)
- White or black pepper to taste
Instructions
- Boil washed potatoes with skin on in large saucepan for 25-30 minutes until super tender and then strain and allow to dry
- Using gloves, take potatoes while still hot to warm and remove as much of the skin as you can using a paring knife
- Roughly slice potatoes and place into Potato Ricer or Mouli
- Add potato and 200ml warm milk to bowl and begin to combine using wooden spoon
- A 2 pinches salt and continue to combine
- Cut 300g butter into 4 chunks and add to bowl, continue to combine
- Take a quick taste test, and add another pinch of salt if needed
- Continue to combine until a smooth, creamy texture is achieved
- Serve either on its own, or garnish with a swirl of olive oil
- Add ground white or black pepper to taste
Video
Neil Perry's Pan Fried Potatoes
A gourmet twist on a family favourite, create stunning, crispy pan fried potatoes with this simple recipe using our delicious Sebago Supreme potatoes.
Equipment
- Large saucepan
- Frying pan
- Knife
Ingredients
- 500 g Sebago Supreme potatoes
- 200 ml Olive oil
- Sea salt
- Optional: High quality butter
Instructions
- Cook washed potatoes in salted water, skin on, for 15 minutes, do not add more salt in the pan!
- Strain potatoes and allow steam to dry them
- Add olive oil to frying pan on medium to high heat
- Cut potatoes into large chunks of similar sizes to ensure a consistent result
- Once oil is at temperature, add potatoes to frying pan
- Cook potatoes in frying pan for 15 minutes, rotating often to cook evenly until golden brown and crisp
- Transfer potatoes to a large bowl
- Toss cooked potatoes with a liberal sprinkling of sea salt and serve hot!
- Optional: Add a thin slice of high quality butter on top!
Video
Neil Perry's Potato Gratin
Warm up from the winter blues, or serve cold as a moreish addition to any summer barbeque, enjoy this classic Potato Gratin recipe all year round.
Equipment
- Oven
- Mixing bowl
- Shallow round baking dish
- Sharp knife or Mandolin
Ingredients
- 500 g Dakota Chief potatoes
- 250 ml Cream
- Sea salt
- Freshly ground white pepper
- 30 g Unsalted butter, melted
- 30 g Freshly grated Gruyere cheese
- 20 g Freshly grated Parmesan cheese
Instructions
- Wash and peel potatoes
- Use mandolin to thinly slice potatoes into approximately 1mm thin slices
- Place sliced potatoes into bowl
- Add 2 pinches Sea Salt
- Add cream to bowl and gently mix through sliced potatoes
- Place potatoes flat, overlapped and evenly in lightly greased (with unsalted butter) baking dish, stopping every now and then to add another pinch of salt, until all potatoes are in place
- Pour remainder of cream from mixing bowl over the top of the potatoes until just over half way up the baking dish, don't overfill to avoid the potatoes becoming too creamy
- Add another pinch of salt across the top
- Add freshly grated cheeses over the top, covering evenly
- Place baking dish in preheated oven at 180°C and cook for 40 to 50 minutes until golden brown, use a paring knife to test if the potatoes are super tender
- Serve hot and enjoy!
Video
Neil Perry's Boiled Potatoes with Extra Virgin Olive Oil, Lemon and Mint
Bring an impressive touch to the humble boiled potato with this simple recipe that bounds with flavour and texture!
Equipment
- Large saucepan
- Mixing bowl
Ingredients
- 500 g Dakota Chief potatoes
- 1 whole Lemon, juiced
- 12 Fresh mint leaves, washed dried and julienned
- Sea salt
- Extra Virgin Olive Oil
Instructions
- Boil washed potatoes in heavily salted water until tender, approximately 15 minutes
- Drain potatoes, slice into rough chunks around 5cm, or just cut smaller potatoes in half, and add to mixing bowl
- As potatoes are steaming, add 160ml of Extra Virgin Olive Oil, the juice of 1 lemon, julienned mint leaves, a generous pinch of salt, freshly ground white pepper
- Stir gently to mix ingredients
- Use the back of a fork to lightly crush a few of the potatoes for texture and presentation
- Add a swirl of Extra Virgin Olive Oil and gently mix again
- Optional: Add freshly chopped spring onions for freshness and crunch
- Serve warm or room temperature, garnish with more Extra Virgin Olive Oil and Sea Salt & Pepper to taste, and enjoy!
Video
The Gourmet Potato Hill combines the extraordinary skills of two Hill families. One Hill family that is remarkable in its growing skills in those magnificent basalt soils of Wildes Meadow and Robertson in the Southern Highlands of New South Wales. The other Hill family that is exceptional in understanding of the flavours and textures of potatoes and how best to marry those to people’s needs and wants of high quality, truly delicious food.
Today, The Gourmet Potato Hillis setting a standard for providing the best of the best – as the legendary chef Neil Perry stated: “21 out of 20. The Best Potatoes in Australia.” This is a new benchmark in appreciation we are incredibly proud of. That pride is further enhanced by the wonderful appreciation of Lennox Hastie: “Amazing integrity of flavour and integrity of texture.”
“21 out of 20. The Best Potatoes in Australia.”
Neil Perry
