Bravas Rancheros
Serves: 2 | Prep time: 10 minutes | Cook time: 60 minutes
Ingredients:
- 2 large Nanna Tate potatoes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 medium white onion
- 50g diced chorizo
- 300ml passata
- 1 tsp chilli flakes
- ½ tsp cayenne pepper
- 25g kale, chopped
- 2 eggs
- 1 tbsp fresh coriander, chopped
- Salt & pepper
Method:
Step 1 – Dice & Roast the Potatoes
Preheat oven to 180°C / Fan 160°C / Gas 4.
Wash the potatoes (no need to peel) and cut into large dice.
Toss with 1 tbsp olive oil, smoked paprika, and a pinch of salt.
Spread on a baking tray and roast for 30 minutes, turning halfway through.
Step 2 – Make the Spicy Sauce
While the potatoes roast, heat 1 tbsp olive oil in a large frying pan over medium-high heat.
Dice the onion and add it to the pan with the chorizo. Cook for 5–7 minutes until softened.
Stir in the passata, chilli flakes, and cayenne pepper.
Simmer for around 10 minutes to thicken and let the flavours develop.
Step 3 – Bring it All Together
Add the roasted potatoes and chopped kale to the sauce.
Mix gently to coat everything well.
Use the back of a spoon to make two small wells in the mixture, then crack an egg into each.
Cover and simmer on low heat for around 10 minutes, or until the egg whites are set but yolks remain runny.
Top with chopped fresh coriander and season with salt and pepper to taste.
Smokey Tornado Tate Dogs
Serves: 4 | Prep: 10 mins | Cook: 35 – 40 mins
Crispy spiralised Nanna Tate potatoes roasted with smoky spices and served with classic mustard and ketchup – a fun and flavourful twist on roasties!
Ingredients:
- 4-6 medium-large Nanna Tate potatoes
- 4 tbsp olive oil
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp smoked paprika
Method:
- Preheat oven to 200°C / Fan 180°C / Gas 6.
- Insert skewers into each potato. Cut a spiral shape by rotating the potato as you slice down to the skewer. Gently stretch out the spirals.
- Mix oil and spices to make a marinade. Brush all over the potatoes, making sure to coat between the spirals.
- Roast for 35-40 mins, turning and brushing with any leftover marinade halfway through.
- Serve with American mustard and ketchup.
Proper Potato Kebabs with Pesto & Red Peppers
Serves 2 | Cook time: 20 mins (plus chilling)
Ingredients:
- 400g Nanna Tate Potatoes
- 2 red peppers
- 2 tbsp mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp white wine vinegar
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 clove garlic
- 20g pine nuts
- 30g fresh basil
- 20g grated parmesan
- 50ml olive oil
- Salt and pepper, to taste
Method:
- Prep the potatoes:
Cut the potatoes into large, even chunks. Add to a pan of salted water, bring to a boil, then simmer for 12–15 minutes until just tender. Drain and leave to steam dry. Once cool, chill in the fridge for 1 hour to firm up. - Make the marinade:
In a bowl, mix together the mayonnaise, Greek yogurt, white wine vinegar, rosemary, paprika, and garlic powder. Once the potatoes are chilled and firm, gently toss them in the marinade and return to the fridge for 2 hours to absorb the flavours. - Assemble the skewers:
Thread the marinated potatoes onto skewers, pressing the pieces snugly together. Chill again for at least 1 hour to help them hold their shape. - Prepare the peppers:
Dice the red peppers into chunks roughly the same size as the potatoes. Toss with a little olive oil and set aside. - Make the pesto:
Toast the pine nuts in a dry pan until golden. Transfer to a food processor with the garlic and blitz to a fine crumb. Add the basil, then the parmesan and olive oil. Blend until smooth. Season to taste and add a little more oil if needed for consistency. - BBQ time:
Preheat the BBQ to its highest setting. Place the potato skewers directly onto the grill and cook for 8–10 minutes on one side, then turn gently to cook for another 10 minutes, or until golden and slightly charred. At the same time, grill the red peppers for about 10 minutes, turning occasionally until softened and lightly charred. - To serve:
Arrange the grilled red peppers on a plate, lay the potato kebabs on top, and finish with a generous drizzle of the fresh pesto.
Triple Cheese & Potato Hot Cross Buns
Serves: 12 – Cook: 20 mins
Add a savoury twist to your spring/summer with these Triple Cheese & Potato Hot Cross Buns, made with Nanna Tate’s mashed potato for that extra softness and flavour. Packed with a delicious mix of cheddar, Parmesan, and feta, these fluffy buns are perfect for brunches & family gatherings. A wonderful contrast to sweeter treats, they’re ideal served warm with butter or filled with savoury delights like Parma ham and rocket. These cheesy, soft buns are sure to become a new summer favourite!
Ingredients:
- 225ml whole milk
- 50g butter
- 350g strong white bread flour
- 100g Nanna Tate mashed potato
- tsp garlic purée (optional)
- 75g cheddar
- 75g Parmesan
- 50g feta
- 7g fast-action dried yeast
Method:
- Heat milk and butter, cool slightly.
- Combine flour, potato, salt, and yeast. Add milk mixture and egg to form dough.
- Knead for 10 mins, rise for 1-2 hrs.
- Incorporate cheese, knead again.
- Shape into buns, rise for 45 mins.
- Bake at 220°C for 15-20 mins.
Smashed Warm Caesar Salad
Serves: 2 as a lunch / 4 as a side
Prep time: 20 minutes
Cook time: 55 minutes
Ingredients:
- 400g Nanna Tate potatoes
- 80g sliced radish
- 100g sliced black olives
- 1 romaine lettuce, chopped into bite-sized pieces
- 2 hard-boiled eggs (optional)
- 30g Parmesan cheese, shaved or grated
- Olive oil, sea salt
- Optional seasonings: paprika, garlic salt, dried thyme, black pepper
For the dressing:
- ⅓ cup full-fat Greek yoghurt
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ garlic clove, finely minced
- 1 tsp capers, chopped
- Freshly ground black pepper
Method:
- Peel and chop the potatoes into evenly sized pieces. Parboil for 10 minutes, then drain thoroughly.
- Toss with olive oil and sea salt, then roast at 180°C fan for 50–55 minutes.
- Halfway through cooking, remove from the oven and gently press down on each potato to flatten slightly. Drizzle with a little more oil and return to the oven.
- Once crispy, sprinkle with paprika, garlic salt, black pepper, and dried thyme if using.
- Mix all dressing ingredients in a bowl until smooth and creamy.
- In a large bowl, combine the warm potatoes, radish, olives and romaine. Add the dressing and toss gently.
- Plate up and top with egg wedges and Parmesan to finish.
Feta, Olive & Oregano Loaded Chips
Serves: 2
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
For the chips:
- 1 pack of Nanna Tate Seriously Crispy Chips
- 2 tsp olive oil
- Dried oregano
- 50g crumbled feta
- 3 tbsp Greek yoghurt
For the Greek-style topping:
- ¼ cucumber, finely chopped
- 10 black or green olives, pitted and halved
- 8 cherry tomatoes, halved
- 1 tbsp finely chopped parsley
- 5g mint leaves
For the pickled red onion:
- 1 red onion, peeled and thinly sliced
- 50ml cider vinegar (or any fruit vinegar)
- 50g sugar
- 1 tsp coriander seeds (optional)
- 100ml water
Method:
Step 1 – Cook the Chips
Prepare the chips according to the pack instructions (usually around 30–35 minutes at 200°C).
Once golden and crispy, drizzle with 2 tsp olive oil and sprinkle generously with dried oregano.
Toss to coat evenly, then stir in half of the crumbled feta and 1 tbsp of the Greek yoghurt.
Step 2 – Pickle the Red Onion
In a small saucepan, gently warm the vinegar, sugar, coriander seeds, and water over low heat for around 10 minutes.
Remove from heat, add the thinly sliced red onion, and let it steep for at least 30 minutes.
Once pickled, strain and set aside.
Step 3 – Toss the Salad Topping
In a mixing bowl, combine the cucumber, olives, cherry tomatoes, and parsley.
This fresh mix will add crunch and brightness to the dish.
Step 4 – Bring it All Together
Spread the warm, herby chips on a serving plate or board.
Top with the cucumber-olive salad, then drizzle over the remaining Greek yoghurt.
Finish with the rest of the crumbled feta, pickled red onion, and fresh mint leaves.