Healthy potatoes

When the chips are down, there’s a lot more you can do with the humble spud

We Brummies love our spuds. According to a survey by the intriguingly-titled Potatoes: More Than A Bit On The Side campaign (we kid you not!), nearly half of people in Birmingham said they would rather banish the booze than forego potato in their diet. As the editor of this magazine is a self-confessed potato-holic, he was quick to say: “Good call, Birmingham!” This month’s Season’s Eatings recipe shows the humble potato at its versatile, yummy – and healthy – best.


thai beef and potato salad

Ingredients (serves 4):

  • 400g salad/baby potatoes (such as Charlotte or Maris Peer), cubed
  • 4x 6oz rump steaks, fat trimmed off
  • 2tbsp soy sauce
  • 1tsp sesame oil
  • 2 garlic cloves, crushed
  • ½ head of Chinese cabbage, finely shredded
  • 4 spring onions, thinly sliced
  • 1 large carrot, very thinly sliced
  • 1 red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 1tbsp fresh chopped coriander and mint
  • 1tbsp ground nut oil
  • 2tsp sesame oil
  • 1 tsp sesame seeds


Cook the potatoes for about 5 minutes in salted boiling water and drain. Place a frying pan over a medium heat. Pop rump steak into a bowl with soy sauce, sesame oil and garlic. Mix well. In a wok or large frying pan, heat ground nut oil and sesame oil over high heat, add potatoes, carrot, spring onions and cabbage. Cook for a couple of minutes. Add the chilli, garlic, coriander (save a little for sprinkling at the end) and mint. Turn heat off. Ideally you want to have a crunch in the vegetables. Cook steaks for 2-3 minutes on both sides and rest for 2 minutes before slicing. Place the wok fried vegetables onto plates, slice the steak and arrange over the stir fry. Finish with sprinkling of sesame seeds and coriander.

Some more recipes from the ‘Potatoes: More Than A Bit On The Side’ campaign available here: