Whether it’s a fresh, seasonal Jersey Royal salad on a summers evening, or a indulgent Dauphinoise dish in the winter, potatoes are one of the most versatile and delicious natural foods out there! Making sure you pick the right variety for your wood fired recipe is the key! Our quick guide lets you know when certain potatoes are at their best and we’ve even managed to sneak in a few delicious recipes for you to try.
Maris Pipers and Red Desiree’s are wonderful ‘all rounders’ that lend themselves to a number of recipes! Even better, throughout January they’re at their finest- and there’s plenty of ways to make the most of them in your wood fired oven.
The dry heat inside the oven lends itself to incredible crispy roast potatoes. Desiree’s or King Edwards work great for these- but the ultimate roaster is the Maris Piper! They have a great ability to go incredibly fluffy in the middle, whilst crisping up brilliantly on the outside, making them ideal for chips or roasties. Find our fantastic ultimate roast potato recipe here.
The Red Desiree
Although perfectly suitable for roasties- the desiree really shines when baked with a sauce! This smooth style of potato holds its shape well and
tends to really take on the flavour of a sauce. Have a peek at our decadent dauphinoise recipe below, or if you really want to indulge in all of your favourite things, then our tartiflette recipe is a real crowd pleaser.
Got some leftovers?
Leftover roast potatoes (If you are strong willed enough to not eat them all!) are equally versatile- try a humble bubble and squeak or this brilliant roast potato gnocchi is a wood fired favourite! Check out the recipe here.
Our wood fired dauphinoise recipe is really going to jazz up your dinner party! Remember, infusing the cream is key here- it’ll give you a wonderful depth of flavour! You can either serve the dauphinoise straight out of the dish or place a similarly sized dish on top of the dish you cooked the potatoes in, chuck a couple of tins of beans on top, and leave overnight- this will give you a lovely chilled block of dauphinoise that you can portion up into perfect squares, and reheat- should you wish.
- 1kg Red Desiree or Maris Piper Potatoes
- 525ml Double Cream
- 75ml Milk
- 1tsp Black Peppercorns
- 1 Bay Leaf
- 4 Sprigs Thyme
- 1 Sprig Rosemary
- 1 Bulb of garlic, split in half
- 1 Small onion, quartered
For this recipe you will need your wood fired oven at 180°c-200°c. Put the all the ingredients except the potatoes into a saucepan and slowly bring to the boil. Once boiled reduce the heat and simmer for around 20 minutes to let the flavours infuse. Pass the cream mix through a sieve and set to one side.
Peel and super finely slice the potatoes- either on a Mandoline, or, if your knife skills are up to it, by hand! Line a baking tray with parchment paper and line with a layer of sliced potatoes. Season with salt and pepper, and drizzle over some of the cream mix. Repeat the process, seasoning each layer as you go, until you’ve used all the potatoes.
Pour over the remaining cream mix and press down with your hands to make sure the potatoes soak up all the creamy goodness!
Cover with another sheet of parchment paper, and foil the dish tightly.
Cook in the oven for an hour to an hour and a half. To check the potatoes are cooked, a knife should go through easily. Next, either serve with a leafy green salad, or press over night.
Are you interested in our wood fired ovens? Head over to our product pages for more information.